Effects of harvesting time on fruit quality and internal browning of ‘Wonhuwang’ pear during cold storage

Li, Limei; Guan, Junfeng; He, Jingang

doi:10.1007/s11703-011-1093-3

Cited by 7 publications

(8 citation statements)

References 7 publications

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“…The softening of flesh during cold storage could be due to the degradation of soluble pectin by high activity of endopolygalacturonase in fruits. Pears harvested earliest had the highest firmness both before and after storage and lost less percentage of their firmness during storage (Li et al 2011).…”

Section: Resultsmentioning

confidence: 94%

“…However, on complete hydrolysis of starch, no further increase in TSS occurs and consequently a decline in TSS is predictable as they are the primary substrates for respiration and are used by fruits in various metabolic activities (Wills et al 1980). Li et al (2011) reported that the latest picked pears showed higher total soluble solids value and serious internal browning and skin blackening due to their over ripeness. Storage period and shelf life intervals did not significantly influenced the acid content in juice of pear fruits (Table 2).…”

Section: Resultsmentioning

confidence: 99%

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Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

Kaur

Dhillon

2014

J Food Sci Technol

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The fruits of semi-soft pear (Pyrus communis) cv. Punjab Beauty harvested at three different harvest dates were stored at 0-1 0 C temperature with 90-95 % Relative Humidity for 30, 45, 60 and 75 days to assess the physical and chemical changes during storage. After every storage interval, the fruits were removed and kept at room temperature for 3 and 6 days to study the shelf life of fruits. Immature fruits always had the highest values of flesh firmness; optimum-mature fruits had the next and over-mature fruits the lowest at each corresponding sampling period during storage. The fruits harvested at optimum stage of maturity exhibited significantly (p<0.05) lower incidence of fruit softening and physiological loss in weight. These fruits retained excellent quality up to 60 days of storage in cool chamber with 3 days shelf life at ambient temperature. The fruits of first harvest date were incapable of developing acceptable flavor and quality upon ripening throughout the storage period. However, the fruits harvested at post-optimum stage recorded maximum physiological loss in weight and lesser firmness thus making them suitable for immediate consumption with no shelf life at ambient temperature storage.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

Kaur

Dhillon

2014

J Food Sci Technol

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“…The development of disorders during postharvest ripening and storage of fruit also depends on a range of preharvest factors such as climate conditions. Other factors that have been considered to be influencing the development of the disorder are the size/weight of the fruit and the picking date (Ho et al, 2010a;Lammertyn et al, 2000;Li et al, 2011). Over-mature (late picked) and large fruit have been shown to be more susceptible to core breakdown during storage (Franck et al, 2007;Lammertyn et al, 2000;Verlinden et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

Rogge

Verboven

et al. 2016

Journal of Food Engineering

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a b s t r a c tLong term storage of pear fruit requires low temperature and conventionally uses controlled atmosphere (CA) conditions to reduce respiration and consequent quality loss. Sub-optimal storage conditions may lead to physiological disorders and loss of product. Stochastic variability of the properties of fruit introduces uncertainty in storage design and operations and could result in severe quality loss. Taking such variability into account in simulation models for virtual engineering will allow to assess the uncertainty of the process and determine confidence limits for the operation. Gas exchange in pear fruit during controlled atmosphere storage was studied using a continuum diffusion-respiration model, taking into account stochastic variation of the 3D morphology, the diffusivity of oxygen and carbon dioxide and the maximal respiration rate. Different geometries were generated using a statistical shape generation algorithm for 3D morphology, that was automatically incorporated into the gas exchange model. Similarly, tissue diffusivity was computed using a 3D tissue microstructure database. Simulation results showed that internal O 2 and CO 2 gas profiles in fruit were highly affected by variation of diffusivities, maximal respiration rate and the 3D morphology of fruit. The model was further used to evaluate incidence to fermentation at different reduced O 2 levels of storage condition. The risk of fermentation inside the fruit predicted by the gas exchange model rapidly increased in response to decreasing external O 2 levels. The virtual simulation tool confirms that picking time and fruit size are important criteria for proper control of CA storage. While applied here to pear fruit, it can easily be extended to other commodities.

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“…Development of internal browning during stone fruit storage depends on a range of factors such as fruit maturity (Bowen and Watkins, 1997;Li et al, 2011), temperature during the growing seasons (Ferguson et al, 1999;Sakuma, 2003;Zerbini et al, 2002), or temperature and carbon dioxide interaction (Watkins and Liu, 2010). Mineral nutrient distribution in developing fruits is the most frequently discussed cause of physiological disorders in post-harvest fruits, of which calcium (Ca) deficiency is the most common factor (Fallahi et al, 1997;Franck et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Browning disorders have been found in several Japanese pear cultivars (Cho et al, 2010;Lee et al, 2007;Li et al, 2011;Zhang et al, 2009;Zhou et al, 2008), and in a new Taiwanese cultivar 'Taichung No. 2'.…”

Section: Introductionmentioning

confidence: 99%

The Potassium to Magnesium Ratio Enables the Prediction of Internal Browning Disorder during Cold Storage of Asian Pears

Seo¹,

Chen²,

Lin³

et al. 2015

Korean Journal of Horticultural Science and Technology

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'Taichung No. 2' is a new Asian pear cultivar developed in Taiwan with low chilling requirement; however, is likely to develop internal browning disorder under low temperature storage conditions. We investigated the impact of storage time on flesh browning disorder in pears harvested from 22 orchards in 2010 and 2011, and analyzed the levels of nutrients in different fruit parts such as the peel, flesh, and core. Calcium and potassium contents were higher in the flesh and peel, respectively, of more severely browned fruits, whereas a lower magnesium content was recorded in the peel and core of these fruits. Nitrogen and potassium contents in the peel, and calcium content in the flesh were positively correlated with browning disorder severity. By contrast, the magnesium content in the core was negatively correlated with browning disorder severity. However, the nutrient contents in fruits varied between the two sampling years considered. Only the K/Mg ratio was an effective predictor of the browning disorder severity and showed a positive linear correlation in the two years. We recommend that the K/Mg ratio should be lower than 10 to avoid severe browning disorder in pears.

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Effects of harvesting time on fruit quality and internal browning of ‘Wonhuwang’ pear during cold storage

Cited by 7 publications

References 7 publications

Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

Influence of maturity and storage period on physical and biochemical characteristics of pear during post cold storage at ambient conditions

Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit

The Potassium to Magnesium Ratio Enables the Prediction of Internal Browning Disorder during Cold Storage of Asian Pears

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