Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of ‘Star Ruby’ grapefruit

Porat, Ron; Pavoncello, David; Peretz, J.; Ben-Yehoshua, S.; Lurie, Susan

doi:10.1016/s0925-5214(99)00075-7

Cited by 98 publications

(82 citation statements)

References 19 publications

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“…Such heat treatments are also known to inhibit ripening, softening and improved postharvest quality. This was observed in the case of whole fruits, with apples (Klein and Lurie 1990), strawberries (Civello et al 1997), citrus fruit (Porat et al 2000) and mangoes Giles 1997 andBenitez et al 2006). However, reports on the effect of heat treatment on the physiology and quality of fresh mangoes are limited, as noted by Tefera et al (2007) who suggest that most researchers have used this treatment in combination with other preservation methods to enhance quality and shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre-packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO 2 treatments (balance N 2 ) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO 2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO 2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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“…Heat treatment has been shown to be generally effective as a postharvest treatment on maintaining quality parameters in grapefruits [16] and also reducing chilling injury in tomato fruit [17] during cold storage. Tolerance to low temperature in 'Hass' avocado can be increased by pretreatment with high temperature such as 38˚C hot air and hot water treatments [18].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

Ernesto¹,

Omwamba²,

Faraj³

et al. 2017

FNS

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Mango (Mangifera indica L.) and banana (Musa acuminata) are the most popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in the Mozambique market. They are only available for a short period each year mostly during the late summer and early falls. Due to mango and banana fruits high water activity and respiration rate, are perishable foods and require conservation methods for preservation and availability. The aim of this study was to optimize the hot water-calcium chloride concentration treatment regime for improved postharvest handling of mangoes and bananas. The fruits collected were of uniform size, and at greenyellowish maturity stage based on length, diameter, colour and firmness. The process was optimized by experimental central composite design using hot water temperature (50˚C -60˚C) and calcium chloride concentration (2% -4%) with the aid of desirability function. The samples were analyzed for the centesimal composition, firmness, colour, ˚Brix, A w , pH, titratable acidity and vitamin C. The results showed that hot water temperature and calcium chloride concentration were influent on the Keitt mangoes b* colour attribute, pH and titratable acidity as well as the Cavendish bananas firmness, ash and vitamin C content. The optimal conditions of the process were stabilized with the desirable function and, coincidentally for both crops, obtained at 55˚C of hot water temperature dipping and 3% of calcium chloride concentration. The simulated data were similar to the experimental ones. This is the first time that calcium chloride-hot water treatment is being reported as a means of extending the shelf-life of mangoes and bananas.

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“…En estudios previos se ha descrito que los frutos cítricos contienen una única familia de dehidrinas que difiere de otras dehidrinas encontradas en otras especies vegetales y que podrían estar implicadas en la aclimatación al frío (Cai et al, 1995;Hara et al, 1999;Porat et al, 2002b;2004a). Se ha comprobado que un tratamiento de ducha con agua caliente a 62 ºC durante 20 segundos previo al almacenamiento a 2 ºC, que incrementa la tolerancia al frío en frutos de pomelo (Porat et al, 2000a;Porat et al, 2000b), previene la caída de expresión de una dehidrina (cor15) que se produce en respuesta al frío, durante al menos 6 semanas de almacenamiento a 2 ºC aunque su expresión no se vio modificada en respuesta al calor 'per se' (Porat et al, 2002b). Por otro lado, Sapitnitskaya et al (2006) identificaron en esta misma variedad de pomelos, otro gen que codifica una dehidrina de Citrus paradisi que aumentaba sus niveles de mRNA en respuesta a la combinación específica de calor y frío pero no en respuesta al calor ni al frío 'per sé'.…”

Section: Bases Moleculares De Los 'Daños De Frío' Y Del Efecto Benefiunclassified

Estudio transcriptómico de los mecanismos implicados en la tolerancia inducida por el curado al daño de frío y por el etileno al colapso de la corteza en los frutos cítricos.

Ortiz¹,

Aurelia²

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Effects of various heat treatments on the induction of cold tolerance and on the postharvest qualities of ‘Star Ruby’ grapefruit

Cited by 98 publications

References 19 publications

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

Estudio transcriptómico de los mecanismos implicados en la tolerancia inducida por el curado al daño de frío y por el etileno al colapso de la corteza en los frutos cítricos.

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