Postharvest Storage Temperatures Impact Significantly on Apricot Fruit Quality

Stanley, C.J.; Marshall, R.; Ogwaro, J.; Feng, Ran; Wohlers, Mark; Woolf, Allan B.

doi:10.17660/actahortic.2010.880.63

Cited by 10 publications

(8 citation statements)

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“…It is easy to use and relatively cheap. In this study, results obtained with this device showed that reducing the temperature of storage limited apricot softening, in particular at 1 • C. This is in line with the study of Aubert et al [17] in which firmness measurements with the AGROSTA ® 100 device showed a significant softening of 'Bergeron' apricots stored at 20 • C compared to 1 • C. This trend was also demonstrated by authors working on other apricot cultivars and using different instruments for measuring firmness: Stanley et al [11] showed that post-harvest temperature significantly impacted apricot softening based on measurement performed with a Fruit Texture Analyzer (Güss Manufacturing Ltd., Strand, South Africa) and Botondi et al [18] demonstrated a higher firmness loss of 'Monaco bello' apricots stored at 15 • C compared to 5 • C using an Effegi penetrometer (Facchini srl, Alfonsine, Italy). All these results obtained with puncture tests showed comparable influence of low storage temperature on the firmness evolution of apricots.…”

Section: Discussionsupporting

confidence: 88%

“…An increase of respiration is also observed at the same time. The softening is cultivar dependent [8] and is highly influenced by maturity stage at harvest [9,10], storage conditions such as temperature and relative humidity, and storage duration [11]. In order to reduce firmness loss of apricots after harvest, storing fruit at low temperature is an efficient method [12].…”

Section: Introductionmentioning

confidence: 99%

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A Multi-Parameter Approach for Apricot Texture Analysis

et al. 2019

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Apricots have a short storage life principally caused by a rapid softening, which increases the sensitivity of the fruit to mechanical damage, and to the development of fungal diseases. The current methods to assess fruit firmness give limited information on the evolution and the mechanisms of softening. With the aim of developing novel strategies to better monitor fruit softening, a multi-parameter approach measuring textural properties was evaluated and compared to a reference method whose results are obtained from a unique parameter. 'Goldrich' and 'Orangered ® ' apricots were used in this study as representative cultivars with substantially different post-harvest behavior. The results showed that this multi-parametric approach allows detailed evaluation of the influence of storage conditions on apricots' textural properties. The correlations found between firmness values measured by the standard method and the multiple textural parameters obtained by the compression and the puncture tests on the fruit flesh had r-values ranging from 0.6 to 0.78. Parameters related to the skin were, however, poorly correlated with the standard method, with r-values all below 0.4. Taken together, these results demonstrate that a multi-parameter approach allows a better understanding of how storage conditions influence the softening of apricots in a cultivar-specific manner.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

A Multi-Parameter Approach for Apricot Texture Analysis

et al. 2019

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“…Apricots as climacteric stone fruits have a limited post-harvest life. They remain fresh only for 2-4 weeks, depending on cultivar, when stored at 0 o C and they can be stored only up to 5 days in shelf-life conditions at room temperature [Infante et al, 2008;Stanley et al, 2010]. Apricot fruits after harvest and during storage start to lose their physico-chemical quality which is manifested in fruit softening, loss of juiciness and/or gel breakdown, increased fruit acidity and reduction in soluble solid content [Stanley et al, 2010].…”

Section: Introductionmentioning

confidence: 99%

Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Ezzat¹,

Ammar²,

Szabó³

et al. 2017

Pol. J. Food Nutr. Sci.

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The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1 o C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25 o C after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit fi rmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and fl esh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid signifi cantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water-treated control and the water-treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period.Brought to you by | MIT Libraries Authenticated Download Date | 5/12/18 7:25 AM

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“…Among stone fruit species, the post-harvest life of apricot (Prunus armeniaca) is short due to its climacteric nature [5]. Apricot fruit can keep its quality for 15-30 days after harvest if the fruit is stored at low temperature under cold storage (CS), e.g., [6][7][8][9], and this quality can be kept for up to a further 5 days at 25 • C under shelf-life (SL) conditions [10]. However, longer storage at low temperatures can cause symptoms of chilling injury and/or fruit decay incidence in the apricot fruit e.g., [5,7,11].…”

Section: Introductionmentioning

confidence: 99%

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Ezzat¹,

Hegedűs²,

Ammar³

et al. 2020

Applied Sciences

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The apricot storability is one of the largest challenges, which the apricot industry has to face all over the world; therefore, finding options for prolonging fruit quality during cold storage (CS) and shelf-life (SL) will help to decrease postharvest losses of apricot. The aim of this apricot fruit work was to study the temporal changes and correlations of 10 quality parameters (quality losses, antioxidant properties and enzyme activities) in the postharvest treatments of methyl jasmonate (MeJA) and salicylic acid (SA) under 1 °C CS (7, 14 and 21 days) and 25 °C SL (4 and 8 days after the 21-day CS) treatments. MeJA and SA significantly decreased the quality loss of chilling injury (CI) and fruit decay (FD) at all dates for both storage conditions. MeJA- and SA-treated fruits increased total antioxidant capacity (TAC), total soluble phenolic compounds (TSPC) and carotenoids contents (TCC) at all dates of both storage treatments. In contrast, the ascorbic acid content (AAC) increased only until days 14 and 4 in the CS and SL treatments, respectively. Among enzyme activity parameters, the activities of phenylalanine ammonia-lyase (PAL), peroxidase and superoxide dismutase (SOD) were significantly increased in the MeJA and SA treatments in all dates of both storage treatments. Catalase (CAT) activity increased in the SA and control treatments, while it decreased in the MeJA treatment in both storage conditions. In both the MeJA and the SA treatments, six pair-variables (FD vs. CI, PAL vs. CAT, PAL vs. SOD, TAC vs. SOD, TAC vs. FD, and AAC vs. CI) were significant in Pearson correlation and regression analyses among the 45 parameters pairs. Principal component analyses explained 89.3% of the total variance and PC1 accounted for 55.6% of the variance and correlated with the CI, FD, TAC, TSPC, TCC, PAL and SOD, indicating strong connections among most parameters. In conclusion, MeJA and SA are practically useful and inexpensive techniques to maintain quality attributes of CI, FD, TAC, TSPC, TCC, PAL, POD and SOD in apricot fruit during both CS and SL conditions.

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Postharvest Storage Temperatures Impact Significantly on Apricot Fruit Quality

Cited by 10 publications

References 0 publications

A Multi-Parameter Approach for Apricot Texture Analysis

A Multi-Parameter Approach for Apricot Texture Analysis

Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life

Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

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