Fruit Ripening

Thompson, Anthony Keith; Supapvanich, Suriyan; Sirison, Jiraporn

doi:10.1007/978-3-030-27739-0_3

Cited by 2 publications

(1 citation statement)

References 123 publications

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“…During the ripening of climacteric fruit, there is a rapid and frequently dramatic increase in respiration, a notable exception to the typical reduction in respiration following harvest (Figure 1). This long-studied increase usually has four different phases (Thompson et al, 2019):…”

Section: Respiration Ratementioning

confidence: 99%

Fruit preservation packaging technology based on air adjustment packaging method

Anggono¹,

Rebezov

Mironov

et al. 2022

Food Sci. Technol

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Fresh vegetables and fruits need oxygen (O 2 ) to carry out their metabolic activities, particularly respiration. The procedure where the actively respiring commodity is sealed in film packages made of polymer to change the CO 2 and O 2 levels of concentration inside the package environment required to increase shelf-life and preserve freshness is referred to as modified atmosphere packaging (MAP). To affect the product's metabolism being packaged or the activity of organisms that cause degradation to extend the time of preservation, it is frequently desired to create an environment high in CO 2 and low in O 2 . MAP changes the environment and increases moisture preservation that has a bigger impact on quality preservation. Moreover, packing separates the product from the surrounding environment, assisting in the creation of circumstances that, if not hygienic, at the very least minimize exposure to infections and pollutants, as well as physiological damage. MAP is a dynamic mechanism that occurs concurrently throughout permeation and respiration. As a result, MAP design necessitates the assessment of the product's intrinsic features, such as film permeability, optimal O 2 and CO 2 gas concentrations, and respiration rate. The goal of MAP design is to specify parameters that will provide the greatest feasible environment within the package for increasing the product's shelf-life in the quickest possible time. This is accomplished by synchronizing the packed produce's respiration rate with O2 and CO2 gas penetration rate through the film. The current study contains a detailed discussion of all of these elements of MAP.

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Section: Respiration Ratementioning

confidence: 99%

Fruit preservation packaging technology based on air adjustment packaging method

Anggono¹,

Rebezov

Mironov

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

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An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics

2022

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BACKGROUND: Banana is one of the major global horticultural fruit crops cultivated in the humid tropics and subtropics. Fruit quality and consumer acceptability of any climacteric fruit depend mainly on its postharvest aroma volatile profiles. The present study aimed to profile fruit volatiles status during postharvest storage of two banana cultivars: Kanthali (Musa sp. cv. Kanthali, Kt) and Kacha Kela (Musa sp. cv. Kacha Kela, Kk) from the ABB genome group. RESULTS: Both cultivars showed differences in the soluble sugar contents, with Kt being higher than Kk. The volatile compounds were profiled from the pulp as emitted, endogenous and glycosyl-bound forms, along with peel-endogenous and whole fruit volatiles during postharvest storage. Both cultivars showed a wide range of variations in volatile aroma pools; nevertheless, esters and aliphatic compounds were found to be the major contributors of fruit volatiles in Kt and Kk, respectively. The pulp-endogenous volatiles served as the major pool, which showed a sharp decline with a corresponding increase of emission. Many volatiles were found to be glycosylated during early postharvest storage, with de-glycosylation occurring with an increase in storage time, resulting in fruit softening and a concurrent supply of sugar bound volatiles towards emission.CONCLUSION: As a whole, the study outcome provides an overview of fruit volatilome during postharvest storage and suggests a possible inter-linking among the volatile components in the cultivars. It is plausible that the release of aroma volatiles from pulp is mediated via peel, with volatiles accumulating as peel-endogenous volatiles representing the temporary pool reservoir.

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Fruit Ripening

Cited by 2 publications

References 123 publications

Fruit preservation packaging technology based on air adjustment packaging method

Fruit preservation packaging technology based on air adjustment packaging method

An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics

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