Postharvest quality of cashew apple after hydrocooling and coold room

Sena, Edinaldo de Oliveira Alves; Silva, Paulo Silas Oliveira da; Araujo, Hyrla Grazielle Silva de; Batista, Mayra Crystiane de Aragão; Matos, Patrícia Nogueira; Sargent, S. A.; Oliveira, Luiz Fernando Ganassali de; Carnelossi, Marcelo Augusto Gutierrez

doi:10.1016/j.postharvbio.2019.05.002

Cited by 21 publications

(8 citation statements)

References 38 publications

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“…This is probably because CWPC can reduce water loss, maintain the swelling pressure and elasticity, and delay the softening of yellow peaches [35]. Oliveira et al [12] showed that CWPC can delay the softening of cashews and slow down the weight, which is consistent with the results of the present experimental study. Mukama et al [36] also found that the weight loss of pomegranate can be reduced by different precooling methods, thereby maintaining the pomegranate hardness.…”

Section: Effect Of Different Precooling Methods On the Postharvest Qu...supporting

confidence: 91%

“…Methods of fruit precooling usually include RPC, CWPC, SWPC, FIPC, and VPC. These precooling methods have been used for a long time in the preservation of fruits and vegetables, such as asparagus, beans, cucumbers, sweet corn, blueberry, radishes, sweet cherries, peppers, lychee, and strawberries, and they have been proven effective [12,13].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Zhang

Guo

Mei

et al. 2022

Plants

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The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.

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Section: Effect Of Different Precooling Methods On the Postharvest Qu...supporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Zhang

Guo

Mei

et al. 2022

Plants

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“…In contrast, the ascorbic acid content of CAJ and pulps from India can be found in a range of 70–250 mg/100 mL of sample. This last can be related to the varieties cultivated in this country, the maturation state of CA, the storage conditions, and the processing of the apples [ 83 ]. Hence, CA is an agricultural residue rich in ascorbic acid that should be more studied for addressing nutraceutical and pharmacological applications.…”

Section: Resultsmentioning

confidence: 99%

“…This compound is an important metabolic product of plants because it possesses important biological functions. Accordingly, oxalic acid plays an important role in living organisms, such as regulating calcium concentration in plant tissues, heavy metal tolerance [ 83 ], and reducing chilling injury in vegetables [ 84 ]. Tartaric acid was identified in Regional 8315 (67.9 ± 7.98 mg/100 mL of juice) and Mapiria (75.4 ± 14.9 mg/100 mL of juice) juices, with values of tartaric acid statistically similar between both varieties of CA.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Reina

Durán-Aranguren

Forero-Rojas

et al. 2022

Heliyon

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“…The firmness of the fruits was measured using a texturometer (CT3 Brookfield) equipped with a load cell of 10 kg, constant speed of 0.5 mm/s, an activation load of 0.01 N, using the probe TA39 for the penetration. Six different points in the fruit were evaluated, with a maximum penetration depth of 9 mm (De Oliveira Alves Sena et al, 2019).…”

Section: Methodsmentioning

confidence: 99%

Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques

Vicente-Flores

Vera

Chanona‐Pérez

et al. 2020

Microscopy Res & Technique

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The cuajilote (Parmentiera edulis D.C.) tree produces fibrous fruits with a high content of lignocellulosic compounds. However, this fruit and their fibers have been scarcely studied. For this reason, an integral study of their cellular architecture, physicochemical, micromechanical, and structural properties in two maturity stages were carried out. Physicochemical tests, light, confocal and electron microscopy, microindentation, and X‐ray diffraction were used for the characterization of fruit and their fibers. Chemical analysis showed that the unripe fruits have the highest cellulose content (42.17%), but in ripe fruit the cellulose content decreases (32.76%) while lignin content increases from 35.26 to 40.79%, caused by the lignification of the sclerenchyma fibers. Microstructural and micromechanical studies in the different regions of the fruit provided relevant information about its cellular architecture, distribution of lignocellulosic compounds and its role in the micromechanical properties of their fibers. The thickening cell wall of sclerenchyma fibers was caused by the cellular lignification of the ripe fruits. According to the physicochemical and structural studies, cuajilote fibers are comparable to other fibers obtained from crops rich in lignocellulosic compounds. The current study provided new knowledge about the cellular architecture of fruit and criteria for selecting the ripening stage adequate for the extraction of cellulose or lignin. Furthermore, information regarding the micromechanical properties of their fibers and which structural arrangement could be more convenient for mechanical reinforcement of biodegradable materials was obtained.

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Postharvest quality of cashew apple after hydrocooling and coold room

Cited by 21 publications

References 38 publications

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques

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