Effects of calcium chloride and salicylic acid postharvest treatments on the quality of Khalal Barhi dates at different ripening levels during cold storage

Atia, Ahmed; Abdelkarim, Diaeldin; Younis, Mahmoud; Alhamdan, Abdullah M.

doi:10.1007/s11694-018-9729-0

Cited by 20 publications

(23 citation statements)

References 28 publications

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Section: Methodsmentioning

confidence: 99%

“…A balance (Model JS 3002 G, Mettler, Switzerland) at accuracy ±0.01 g was utilized to measure the mass of 50 fruits. The density of fruits was measured using a precision balance (PG-203, Mettler Toledo, Switzerland) with a procedure described by Atia et al (2018). A statistical package (SPSS, Version_22) was used to analyze the engineering and sensory properties of fresh and stored fruits.…”

Section: Engineering Properties Of Fresh Fruitsmentioning

confidence: 99%

“…Their tissues become softer and the skin color turns to brown. However, the consumer demand and market prices for Barhi at Rutab stage decrease significantly compared to that of Khalal (Atia, Abdelkarim, Younis, & Alhamdan, ). The last stage of dates maturity is Tamr in which the fruit contain the least amount of moisture with a sweet taste and darker in color (brown to black) (Kader & Hussein, ).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Alhamdan

Fickak

Atia

2019

J Food Process Engineering

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It is important to facilitate evaluating fruit quality during harvesting and postharvest operations with simple, fast, and nondestructive tests. The purpose of this study was to evaluate TPA Barhi dates texture parameters (hardiness, cohesiveness, and chewiness) at three maturity stages: Kimri (green), Khalal (green to yellow), and Rutab (brown). The Khalal stage can be further classified into three phases: 80, 90, and 100% yellow utilizing spectra analysis. The texture properties of fresh fruit were found to correlate well with the cross validation spectra analysis resulting in a high determination coefficient (R2) 0.905 for hardiness, 0.803 for cohesiveness, and fairly well (0.675) for chewiness. The effect of stored fruits (under room, cold, and controlled atmosphere) on TPA properties was also examined. The TPA fruits were highly effected by storage conditions where the shelflife of Barhi fruits were found to be 20, 40, and 120 days corresponding to room, cold, and CA storages, respectively. In conclusion, near‐infrared (NIR) spectroscopy is a powerful and effective nondestructive method to evaluate the texture parameters of Barhi fruit at different maturity stages during various harvest and postharvest operational chain. Practical Applications The study proves the success of correlating NIR with texture parameters of fresh Barhi fruit at different stages of maturity. This can be utilized in commercial nondestructive on‐line sorting of fruits based on their mechanical properties utilizing NIR instrumentation. NIR can be utilized to decide marketing destinations for fruits. Furthermore, NIR is a useful tool in deciding storing fruit in cold or controlled atmosphere storage or immediate marketing. The shelflife of Barhi fruits were found to be 20, 40, and 120 days corresponding to room, cold, and CA storage, respectively. Further studies may utilize NIR in predicting the shelflife of stored Barhi fruits based on texture. From the results of this study, links of sensory tests with NIR spectra would be encouraged for future studies. It will save time, efforts, and cost for producers and processors as well as in marketing.

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Section: Methodsmentioning

confidence: 99%

Section: Engineering Properties Of Fresh Fruitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Alhamdan

Fickak

Atia

2019

J Food Process Engineering

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“…Calcium treatment is recognized as a “green” chemical strategy (Techakanon & Barrett, ) that reduces the respiratory intensity of fruits and vegetables, inhibits ethylene production, maintains texture, and reduces physiological disorders and decay, thus delaying aging and improving the quality of stored fruits and vegetables (Zhong, Huang, Zhang, & Cong, ). Generally, fruits are treated with calcium chloride solution, where the effect on fruit preservation is concentration‐dependent (Atia, Abdelkarim, Younis, & Alhamdan, ). Also, exogenous plant hormones are effective, nontoxic, and harmless plant preparations that do not leave any residues (Luan & Zhao, ).…”

Section: Introductionmentioning

confidence: 99%

“…Generally, fruits are treated with calcium chloride solution, where the effect on fruit preservation is concentration-dependent (Atia, Abdelkarim, Younis, & Alhamdan, 2018). Also, exogenous plant hormones are effective, nontoxic, and harmless plant preparations that do not leave any residues (Luan & Zhao, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of different preservation treatments on olecranon honey peach

Wang

Zhang

Liu

et al. 2019

J Food Process Preserv

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The olecranon honey peach is a new variety of peach with high consumer value in China. However, it softens and rots rapidly after harvest, which is difficult to store and transport, and requires specific handling and storage. Thus, we evaluated three pretreatment strategies to preserve quality—5% of calcium chloride, ethylene adsorbent, and hot water treatments—followed by storage at room (28–35°C) or low temperature (1–3°C), measured physical and chemical indices, and the sensory appeal of the fruit during storage. Free and nonmobile water contents were also determined using low‐field NMR. Treatment with ethylene adsorbent and storage at low temperatures effectively preserved peach flavor, aroma, and appearance, and extended shelf life for up to 30 days after harvest. Fruit hardness was 4.5 kg/cm2, soluble solid content was 10% and 92% of the peaches retained their sensory appeal. Overall, this optimum preservation strategy has minimal effects on consumer value. Practical applications Several studies have reported that peaches soften and rot rapidly after harvest, making storage and transportation difficult. The olecranon honey peach is a new variety of peach with distinct storage and preservation requirements. As it is a new variety, handling and storage strategies need to be optimized for efficient preservation. Our results demonstrated that treatment with an ethylene absorbent followed by low‐temperature storage preserves peach flavor, aroma, and appearance. Furthermore, shelf life was extended for up to 30 days after harvest. Thus, we had identified the ideal pretreatment and storage strategy for the preservation of olecranon honey peaches without affecting sensory appeal and commercial value.

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Different regulatory mechanisms of plant hormones in the ripening of climacteric and non-climacteric fruits: a review

Kou

Yuan

et al. 2021

Plant Mol Biol

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Effects of calcium chloride and salicylic acid postharvest treatments on the quality of Khalal Barhi dates at different ripening levels during cold storage

Cited by 20 publications

References 28 publications

Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Effect of different preservation treatments on olecranon honey peach

Different regulatory mechanisms of plant hormones in the ripening of climacteric and non-climacteric fruits: a review

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