Moisture loss is the major cause of firmness change during postharvest storage of blueberry

Paniagua, A.C.; East, A.R.; Hindmarsh, Jason P.; Heyes, J.A.

doi:10.1016/j.postharvbio.2012.12.016

Cited by 242 publications

(126 citation statements)

References 34 publications

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“…The difference between initial and final root weight was determined for that storage period and expressed as a percentage on a fresh weight basis according to Paniagua, East, Hindmarsh, and Heyes (2013). This was calculated as shown:…”

Section: Determination Of Weight Lossmentioning

confidence: 99%

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Atieno¹,

Owino²,

Ateka³

et al. 2017

JFR

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Cassava (Manihot esculenta) is grown as an important dietary source of carbohydrates for communities in a number of African countries. However, Cassava is susceptible to postharvest physiological deterioration which affects its quality and leads to the unpalatability and unmarketability of roots after harvest. Edible surface coatings have been found to be effective in preserving the quality of various perishable food products. This study was undertaken with the objective of determining the best combinations and concentrations of both xanthan gum and guar gum capable as a technology for extending the shelf life of harvested cassava roots. Cassava (variety KME 1) was harvested at physiological maturity. The coating formulations used were: 1%, 1.5%, 2% guar gum, 1.5%, 2%, 2.5% xanthan gum, and 1%, 1.5%, and 2.5% xanthan guar/gum combination in the ratio of 1:1 with some roots left as control. Sampling was done at 2-day intervals for 20 days. The coated cassava showed lower respiration and ethylene production rates than the control samples while change in quality parameters; phenols, colour, flesh firmness, weight loss and dry matter content was significantly (P≤0.05) delayed in the coated samples. The results suggested that using 1.5% xanthan guar/gum as an edible coating, cassava shelf life can be extended by upto 20 days at 25 °C .

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Section: Determination Of Weight Lossmentioning

confidence: 99%

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Atieno¹,

Owino²,

Ateka³

et al. 2017

JFR

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Section: Blueberry Post-harvest Factorsmentioning

confidence: 99%

“…Higher storage temperatures will result in higher firmness loss and it affects blueberries final marketing quality (NeSmith et al 2002Tetteh et al 2004;Paniagua et al 2013). Blueberry firmness is related to water loss that is measured via weight loss (Paniagua et al 2013). Water loss is caused by a difference in vapour pressure between the fruit and the surrounding environment and is influenced by the area to volume ratio, mechanical damage of the skin, and also by the emperature at which blueberries are stored (Kays 1997;Willis et al 1998;Eum et al 2013).…”

Section: Blueberry Post-harvest Factorsmentioning

confidence: 99%

“…Water loss is caused by a difference in vapour pressure between the fruit and the surrounding environment and is influenced by the area to volume ratio, mechanical damage of the skin, and also by the emperature at which blueberries are stored (Kays 1997;Willis et al 1998;Eum et al 2013). Moisture loss is predictable when tracking blueberries weight loss during the post-harvest chain (Paniagua et al 2013). Blueberries weight loss levels must be held below 8% during the postharvest chain to minimize excessive softening (Paniagua et al 2013).…”

Section: Blueberry Post-harvest Factorsmentioning

confidence: 99%

“…Moisture loss is predictable when tracking blueberries weight loss during the post-harvest chain (Paniagua et al 2013). Blueberries weight loss levels must be held below 8% during the postharvest chain to minimize excessive softening (Paniagua et al 2013). Best storage temperature for blueberries is at 0°C (Jackson et al 1999;Forney, 2009).…”

Section: Blueberry Post-harvest Factorsmentioning

confidence: 99%

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Non-stationary processing centre for small and mediumsized blueberry farms. A Review

Soots¹,

Olt²

2017

Res. Agric. Eng.

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Soots K., Olt J. (2017): Non-stationary processing centre for small and medium-sized blueberry farms. A Review. Res. Agr. Eng., 63: 136-144.Growing blueberries on exhausted milled peat fields could be a possible solution to decrease carbon dioxide emission from these areas. To operate such crop-giving plantation manually, a lot of manpower is needed. To decrease the manpower, suitable and helpful technical solutions should be introduced. The aim of this article is to investigate different technological aspects of post-harvest processing of blueberries and to study already existing technical solutions. As a result, non-stationary processing centre for small or medium-sized blueberry farms is proposed. The proposed solution allows reducing manpower, lowering production costs and increasing the area used for growing blueberries. Also, it may encourage other farms to start growing blueberries.

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Candidate Genes to Extend Fleshy Fruit Shelf Life

Friedman

2019

Plant Breeding Reviews

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Moisture loss is the major cause of firmness change during postharvest storage of blueberry

Cited by 242 publications

References 34 publications

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Non-stationary processing centre for small and mediumsized blueberry farms. A Review

Candidate Genes to Extend Fleshy Fruit Shelf Life

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