Chilling injury of fruits and vegetables

Wang, Chien Yi

doi:10.1080/87559128909540850

Cited by 87 publications

(60 citation statements)

References 182 publications

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“…Equation (7) shows the most appropriate form for the relationship between the fruit surface area change and wax solution concentrations at different storage temperatures. Equation (8) shows the most appropriate form for the relationship between the fruit surface area change and storage temperatures at different wax solution concentrations. The constants of these equations and coefficient of determination are listed in Table 4.…”

Section: Resultsmentioning

confidence: 99%

“…However, cucumbers are among a number of tropical and subtropical crops that are sensitive to above-freezing cool temperatures. Low-temperature storage of cucumbers may induce damage associated with Chilling Injury (CI), resulting in compositional as well as in morphological (structural) and microbiological changes [6][7][8][9][10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Bahnasawy

Khater²

2014

J Food Process Technol

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The main objective of this work was to study the effect of waxing (control, 25, 50, 75 and 100%) and storage temperature (room temperature, 15, 10 and 5°C) on cucumber fruits quality. The diameter change, length change, volume change, surface area change, weight loss, hardness change rate, Total Soluble Solids (TSS) were studied as the most important factors affecting the fruit quality. Shelf life of cucumber fruits was also determined. The obtained results indicated that the diameter change decreases with increasing wax solution, meanwhile, the diameter change increases with increasing storage temperature. The length change decreases with increasing wax solution and it increases with increasing storage temperature. The volume change decreases with increasing wax solution, meanwhile, it increases with increasing storage temperature. The surface area change decreases with increasing wax solution but it increases with increasing temperature storage. The weight loss decreases with increasing wax solution but it increases with increasing storage temperature. The hardness change rate decreases with increasing wax solution but it increases with increasing storage temperature. The TSS decreases with increasing wax solution but it increases with increasing storage temperature. The shelf life increases with increasing wax solution but it increases with increasing storage temperature.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Bahnasawy

Khater²

2014

J Food Process Technol

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“…Higher temperature favors faster utilization of sugars as substrate in the respiration process (Willey 1994). Whereas the relatively lower temperature in the evaporative cooler helped to preserve the TS of the fruits possibly through retarding respiration and thus delaying ripening (Wang 1989). …”

Section: Treatmentsmentioning

confidence: 99%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

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“…Em quiabo, normalmente após três dias de armazenagem entre 1 e 6 o C, há descoloração do cálice, depressão da superfície dos frutos e as sementes tornam-se marrons (Tamura & Minamide, 1984). Estes sintomas, aliados a manchas deprimidas de coloração escura, alterações metabólicas, amadurecimento, murchamento, perda de sabor e apodrecimento, caracterizam os sintomas de injúria por frio, chamado de chilling (Wang, 1989).…”

Section: Introductionunclassified

Conservação e qualidade pós-colheita de quiabo sob diferentes temperaturas e formas de armazenamento

Mota

Finger²,

Cecon³

et al. 2010

Hortic. Bras.

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O trabalho teve como objetivo avaliar a influência do filme plástico de PVC e da temperatura de armazenamento na conservação pós-colheita de frutos de cultivares de quiabo. O experimento foi organizado em delineamento de blocos casualizados, em esquema de parcelas subsubdivididas, tendo nas parcelas as duas temperaturas (5 e 10 ºC), nas subparcelas um fatorial 2 (sem e com PVC) x 4 (cultivares Amarelinho, Red Velvet, Star of David e Mammoth Spinless) e nas subsubparcelas os seis períodos de amostragem, com quatro blocos. A temperatura de 10ºC e o uso do filme de PVC foram mais eficientes no controle da perda de massa da matéria fresca. O filme foi mais eficiente na manutenção de maior teor relativo de água no pericarpo dos frutos armazenados a 5 e 10ºC. A cv. Amarelinho perdeu menos massa da matéria fresca e manteve maior teor relativo de água. Os frutos armazenados a 5ºC apresentaram maiores teores de vitamina C, com menor perda de vitamina C nas cvs. Mammoth Spinless e Star of David. Observou-se maior incidência de injúria por frio e escurecimento nos frutos armazenados sem PVC e a 5ºC. A cv. Amarelinho apresentou melhor conservação pós-colheita com temperatura de 10ºC e o uso da embalagem de PVC.

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Chilling injury of fruits and vegetables

Cited by 87 publications

References 182 publications

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Effect of Wax Coating on the Quality of Cucumber Fruits during Storage

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Conservação e qualidade pós-colheita de quiabo sob diferentes temperaturas e formas de armazenamento

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