Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage

Abstract

Firmness is an important indicator to evaluate post-harvest apple quality, because firmer fruit is considered to have better quality than softer fruit (Harker et al., 1997), and softer fruit is more susceptible to physical damage and fungal infections during preservation and processing (Wei et al., 2010). Maintaining firmness and extending the storage life of fruit are often achieved by storing fruit at low temperature so as to reducing their biological reaction rate. It is generally believed that the optimum temperature for slowing down the quality deterioration of apple is often 0-3°C (depending on the sensitivity of cultivar to chilling damage; Johnston et al., 2001). However, fruit is often exposed to different temperatures (most of the time are nonoptimal temperatures) during storage, transportation, distribution,

Systematic Study of the Sensory Quality, Metabolomics, and Microbial Community of Fresh-Cut Watermelon Provides New Clues for Its Quality Control and Preservation

“…The mechanical strength of parenchyma cell walls, the extension between adjacent pulp cells, and the degree of cell turgor are major determinants of flesh firmness [ 17 ]. Generally, the depolymerization of pectin and multiple polysaccharides is regarded as an important factor that results in firmness decrease in most fruits [ 18 , 19 ]. The hydrolysis of pectin and the loss of neutral sugars from polysaccharides weaken cube firmness.…”

Pear Fruits Ripening Response to Ethylene and Temperature Treatments

“…The results of this study agree with that of Dhillon et al [27] where exposing pear fruits to 20±1C° decreased fruit firmness and increases fruit TSS and total sugars which are also considered as ripening markers. Keeping high acidity in fruits from control treatment for both cultivars and seasons may be due to decreasing in respiration and ethylene production [28], and its role in decreasing pectin dissolving [29] and delaying fruits ripening. Increasing the fruit's TSS may be due to increasing the activity of hydrolysis enzymes like invertase and starch phosphorylase [30] or as a result to increasing the soluble organic material as a result of water loss from fruits (tables 2 and 3).…”

Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism

“…In addition, the suppression effect of the TF0.1 condition was more marked compared to the TF1 condition. Likewise, fruits, such as peaches [16] and apples [17], and vegetables, such as mushrooms, broccoli, and tomatoes [14], have been observed to be firmer and experience less weight loss when stored under low TF conditions. Besides, TSS and TA are important quality parameters of fruit, and as fruit senescence progresses, TSS and TA are consumed as respiratory metabolic substrates [45].…”

“…Peach exposed to higher TF (1 ± 2 • C) exhibited higher respiration and poorer soluble solids content compared to fruit in the CT environment (1 ± 0.1 • C) [16]. TF is detrimental to the storage quality of fresh agricultural products has been confirmed for apple [17], mature green tomato [18], strawberries [19], and table grapes [20,21]. All these reports provide evidence that the TF condition will accelerate the senescence of fresh horticultural produce, while the CT condition is helpful to maintain the quality of products.…”