Stone Fruit

Discovery of non-climacteric and suppressed climacteric bud sport mutations originating from a climacteric Japanese plum cultivar (Prunus salicina Lindl.)

“…Seven of the tested cultivars attained the “ready to eat” stage (flesh firmness ≤ 10.0 N) within the 10-d period studied. The fast softening rate of 2.1–3.7 N firmness loss per day (Table 1 ), measured in “Ambra,” “Friar,” “Durado,” “Joanna Red,” “July Santa Rosa,” “Santa Rosa,” and “Eldorado,” is similar to that observed in most commercial climacteric Japanese plum cultivars (Martinez-Romero et al, 2003 ; Crisosto and Day, 2011 ). However, a slow rate of softening was recorded for “Angeleno,” “Casselman,” “Roysum,” “Late Santa Rosa,” “Laroda” and “Sweet Miriam.” In this group, the “ready-to-eat” stage was not reached within 10 d. Among these slow-softening cultivars, “Late Santa Rosa,” and “Laroda” softened faster (1.0–1.8 N firmness loss per d) than the rest of this group, which lost 0.2–0.7 N firmness per day (Table 1 ).…”

“…Flow rates were adjusted using a digital mass flow meter (model RO-28, Tylan General, Mykrolis Corp., Billerica, MA, USA) to ensure that carbon dioxide (CO 2 ) accumulation remained below 0.3% throughout ripening to avoid any interaction with endogenous ethylene biosynthesis (Crisosto et al, 1993 ). A fruit sample of each cultivar was assessed for flesh firmness at the beginning of ripening (H) and up to 10 d during ripening at 20°C or until fruit were fully ripe (“ready-to-eat” stage), defined as when firmness was equal to or below 10 N. Softening rate was calculated as loss of flesh firmness per day during ripening until fruit flesh firmness reached ≤ 10 N (Crisosto and Day, 2011 ). Statistical analysis used SPSS 19.0 for Mac OS X (SPSS, Chicago, IL, USA).…”

“…Fleshy fruit ripening is a genetically regulated process that coincides with seed maturation, advancing many physicochemical changes that transform a fertilized ovary into a tasty, nutritious, and appealing fruit that attracts animals and promotes dispersal of mature seeds (Giovannoni, 2004 ). Over-ripening, rapid softening, and susceptibility to chilling injury are limiting factors of plum postharvest life and fruit consumption (Crisosto et al, 2004 ; Crisosto and Day, 2011 ). Precise understanding of the processes underlying plum fruit ripening is key to managing softening during maturation-ripening (“on-tree”) and postharvest handling (“off-tree”) to increase storage potential, protect consumer quality and reduce postharvest losses.…”

Impact of Calcium Chloride Dipping and Beeswax Coating on the Sensory Quality and Shelf Life of Nectarine (Prunus persica (L.) Batsch var. Nucipersica) Fruits

“…It can be minimized by extension of shelf-life through checking the rate of transpiration, respiration, microbial infection and protecting membranes from disorganization. To ensure optimum post-harvest quality, stone fruits like nectarines should be protected from excessive post-harvest moisture loss (Bisen and Pandey, 2008;Crisosto and Day, 2012).…”

Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms

“…Litchi, longan, and rambutan have similar structure: outer hull (exocarp) protects edible pulp (mesocarp) containing internal core stone (endocarp and seed) [24]. In processing value-added product, like fruit beverage or dried fruit, industry always removes nonedible parts (hull and stone) in intermediate step.…”