Edward mangoes having a selected range of diameters and in green-ripe stage were submitted to controlled storage. Green-ripe fruits with their greater diameter 3 in or more ripened into good quality fruits when stored at 70° F (21° C) and 85-90% relative humidity.
Studies were conducted on the storage behavior of Red Spanish pineapples harvested at four apparently different levels of ripeness. The apparent ripeness classification was based on the yellow-orange area of the fruit. The pineapples were stored and subjected to different conditions of temperature and relative humidity. During storage, the samples were analyzed periodically for chemical constituents and subjected to sensory evaluations. Pineapples classified as "one-fourth-ripe" had a more acceptable rating as far as eating quality when compared with the "shipping green" stage now being harvested by local exporters. Simulated shipping storage conditions including a temperature of 45° F (7.2° C), a relative humidity ranging from 80 to 90 percent and proper air circulation for 7 days have been found to be acceptable for the "onefourth-ripe" fruit. This fruit can remain in very good salable condition for 9 additional days under supermarket conditions where temperatures of 60° F (15.6° C) and 75-percent relative humidities prevail.
Studies were conducted to dehydrate garden sweet peppers by means of hot-air and freeze-drying. Sweet peppers have tough, leathery skins which makes escape of moisture difficult and prolongs drying time. Our data indicates that dehydration of half-cut or slitted fruit is accomplished either by conventional hot-air or by freeze-drying in reasonably shorter periods of time than whole fruit. Change in color or shape was not observed in sweet peppers during freezedrying. Great deterioration in the green color was observed in the samples dehydrated with hot-air at 165° F. The shelf-life of the freeze-dried product is superior to that of the conventionally hot-air dried product. For freeze-drying the sweet peppers within a reasonable period of time, and to obtain a product with shape and color similar to the fresh fruit, a platen temperature of 180° F. should be used during 2 hours and then reduced to 150° F. during the rest of the drying period. Heat treatment to inactivate microbial activity of sweet peppers prior to freeze-drying greatly reduces the microbial count and does not affect the drying rate, quality and shelf-life of the end product. Deterioration of sweet peppers during drying and storage is characterized by development of off-flavor and color. Because the measurement of off-flavor is difficult in a mild pungent fruit such as sweet peppers, these studies indicate that measurement of changes in color can be used as an index of quality.
Fruit set was used as an index for harvesting mangos of the Edward variety. Fruit setting date was determined for each tree in order to establish one harvesting date for the total fruit production of that tree. Fruits were classified according to size and ripeness. At 15 weeks after fruit set there were a large number of fruits with the maximum diameter of 3 in or larger. These fruits were in a mature but green stage. A longer delay of harvesting after fruit set gave fruits of a more advanced stage of ripeness. Although these fruits could be used for immediate consumption, they can not withstand too much handling or prolonged storage.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2025 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.