Fruit Flesh Firmness in Two Plum Cultivars: Comparison of Two Penetrometers

Sekse, L.; Wermund, U.

doi:10.17660/actahortic.2010.874.15

Cited by 6 publications

(2 citation statements)

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“…Fruit firmness is a combination of the peel and the pulp strength, and to a certain extent, the firmness can reflect the freshness of the fruit, so firmness is one of the important indicators of the storage quality (Sekse & Wermund, 2010). During storage, the hardness of sweet cherries in all treatment groups showed a downward trend.…”

Section: Resultsmentioning

confidence: 99%

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Liu

Zhai

et al. 2021

J. Food Process. Preserv.

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The ozone fumigation device with the self‐circulation function and the low‐temperature fluctuation box with precise temperature control were, respectively, designed to study the effect of the combination of vacuum precooling with ozone fumigation or low‐temperature fluctuation treatment in the quality modifications of sweet cherries during cold storage. The results showed that all the three treatments had a positive effect on quality maintenance. Although precooling combined with low‐temperature fluctuation slightly damaged the fruit after 9 days of storage, the combination of precooling and ozone can better maintain the luster of the fruit and retain the content of total soluble solids, the titratable acid, and anthocyanin during the entire storage period. Meanwhile, it delayed fruit softening, inhibited the accumulation of malondialdehyde and activity of polyphenol oxidase. Additionally, the ultrastructure and cell wall material content indicated that ozone stress could induce shrinkage of stoma and maintain morphology of cell wall and cell structure. Practical applications Sweet cherries are delicious and juicy, but they have quite a short shelf life, limited edible period, and high cost of deep processing. Refrigeration, precooling, and ozone are effective measures to extend the shelf life of fruits and vegetables in the field of postharvest preservation. However, the large flow of personnel in the conventional walk‐in cold storage results in low precooling efficiency and significant temperature fluctuations, which make the cherries perishable. In addition, ozone has been evaluated as a promising disinfectant for fresh fruits, which may be used to induce resistance to postharvest decay of fruits and vegetables. Thus, in this study, a combination of precooling with ozone fumigation or low‐temperature fluctuation was used to explore the postharvest quality of sweet cherries. All results indicated that vacuum precooling combined with regular ozone fumigation treatment may be a promising technology for the preservation of sweet cherry fruit, which can effectively improve the storage quality.

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Section: Resultsmentioning

confidence: 99%

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Liu

Zhai

et al. 2021

J. Food Process. Preserv.

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show abstract

“…Firmness is an important factor in stone fruits being in correlation with taste and shelf life. Firmness assessment is used both in the marketing chain to appreciate fruit quality and by researchers in cultivars testing and in breeding programs regarding fruit quality (Sekse and Wermund, 2010). Generally, fruits firmness decreases during the maturation and ripening.…”

Section: Fruit Firmnessmentioning

confidence: 99%

Influence of Rootstocks on the Physical and Chemical Characteristics of the Fruits at Some Plum Cultivars

Zamfirescu¹,

Hoza²,

Butac³

et al. 2021

CTNS

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This paper investigated physical and chemical characteristics of five cultivars (‘Andreea’, ‘Piteștean’, ‘Romanța’, ‘Čačanska Lepotiča’ and ‘Jojo’) influenced by seven rootstocks (‘Mirobolan dwarf’, ‘Mirodad 1’, ‘Mirodad 2’, ‘Adaptabil’, ‘Redutabil’, ‘BN4Kr’ and ’B83-8’. The trees were planted in 2015 at 4 x 3 m and comprised 3 trees / 3 replications. Physical (weight, colour and firmness) and chemical attributes (soluble solids, acid content and pH) were evaluated and calculated. The influence of rootstocks on the fruit’s quality was very variable due to complex interactions: rootstock x cultivar, rootstock x year, cultivar x rootstock, cultivar x year. As results of the investigations, we found that some traits such as fruit weight, firmness, soluble solids and acid content of fruits have been influenced by rootstocks. ‘Adaptabil’ and ‘Mirodad 1’ rootstocks had a positive effect on some fruit attributes of all plum cultivars studied and can be recommended for extended in commercial orchards.

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Australian Native Plum: A Review of the Phytochemical and Health Effects

Liu

Mazhar

et al. 2023

Food Reviews International

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Fruit Flesh Firmness in Two Plum Cultivars: Comparison of Two Penetrometers

Cited by 6 publications

References 0 publications

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries

Influence of Rootstocks on the Physical and Chemical Characteristics of the Fruits at Some Plum Cultivars

Australian Native Plum: A Review of the Phytochemical and Health Effects

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