The Assessment of Apple Shelf Life After Storage at Modified Atmosphere

Juhnevica, K.; Krasnova, I.; Skudra, G.; Aboltins, Aivars

doi:10.17660/actahortic.2013.981.96

Cited by 4 publications

(3 citation statements)

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“…Apple deterioration was determined using a method provided by Juhnevica et al (2013). Apple skin colour was measured by using a ColorTec-PCM Plus 30 mm Benchtop colorimeter (Clinton, New York).…”

Section: Methodsmentioning

confidence: 99%

Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

Juhnevica-Radenkova

Radenkovs

Kundziņš

et al. 2018

Food sci. technol. int.

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The aim of this study was to assess the effect of O 3 treatment on the quality of different cultivars of apples (Malus domestica Borkh.). Apples were stored for six months at different concentrations of ozone. During the research, minor differences between ozone-treated and control fruits were found in terms of cell integrity and epicuticular wax structure. Ozone application for apple treatment could accelerate the natural ageing of the waxes found on the surface of apples, thereby reducing the thickness of the waxes. The rate of degradation for the epicuticular wax was found to be cultivar dependent. After six months of storage, the ozonation process prevented the decay of 'Iedzenu', 'Auksis' and 'Belorusskoje Malinovoje' apple cultivars, but it accelerated damage in the 'Gita' apple cultivar. A positive impact of ozone during long-term storage was found regarding flesh firmness of 'Iedzenu' apple cultivar samples subjected to O 3 exposure at concentrations of 0.8 ppm and 3.0 ppm. In other cultivars of apples, significant differences between ozonation and cold storage (control) were not found. In general, ozone treatment has a potential to be applied in order to maintain the sensory quality and biologically active compound level in apples during six-month storage; however, the degree of effectiveness depends both on the cultivar and on the concentration of ozone.

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Section: Methodsmentioning

confidence: 99%

Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

Juhnevica-Radenkova

Radenkovs

Kundziņš

et al. 2018

Food sci. technol. int.

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“…The fruit's weight loss during storage is a natural phenomenon caused by the water loss from the fruit, leading to shrivelling and loss of brightness [31]. The respiration and transpiration intensity of the fruit influences the rate of water loss in fruits [32,31]. A study on strawberries showed a significant correlation between the fruit's weight loss with its respiration and transpiration rate, with a higher respiration or transpiration rate leading to a greater water loss in fruits [33].…”

Section: Weight Loss and Firmness Reductionmentioning

confidence: 99%

Effects of ascorbic acid and kelulut honey as antibrowning agent on the quality of minimally processed jackfruit (Artocarpus heterophyllus)

Hussain,

Rajentran,

Wan Mohd Zul

et al. 2023

FNDS

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Minimally processed jackfruit is gaining popularity for its economic importance to the fruit industry, but its high susceptibility to enzymatic browning has been its limitation. This study determines the effects of applying ascorbic acid (AA) and kelulut honey (KH) on the shelf life of minimally processed jackfruit (MPJ) stored at chill and ambient temperature for 12 days. The quality of treated and untreated minimally processed jackfruit was evaluated by weight loss, firmness, colour (L* and b*), ascorbic acid content and browning inhibition. A microbiological analysis was performed to estimate the shelf-life. The MPJs dipped in 3% ascorbic acid and 3% kelulut honey and stored at 4°C showed the least weight loss of 0.75% and 0.42%, respectively, and the significantly least reduction in firmness of 67.93% and 65.24%, respectively. Ascorbic acid was found to be more efficient in reducing the discolouration of MPJ compared to kelulut honey. Depending on the temperature, the 3% KH dipping solution is more efficient than ascorbic acid in inhibiting the browning activity of MPJ with an inhibition of 9.29%, retaining ascorbic acid content (16.45 mg/100 g) and inhibiting microbial growth (6.20 log CFU/g) of MPJ up to 9 days of storage.

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“…A sufficient data set has been elaborated for maturity and harvest parameters for local cultivars. Research on fruit and berry storage is carried out in conditions used in commercial production: standard cooling chambers with controlled temperature and controlled atmosphere (CA) chambers with variable CO 2 and O 2 gas regimes (Juhnevica et al, 2009). Based on international experiences, a new research direction was launched for extension of fruit shelf life using the growth regulator 1-methylcyclopropen (1-MCP).…”

Section: Latvian Fruit Science In the 21 St Centurymentioning

confidence: 99%

Development of Fruit Science in Latvia

Kaufmane¹,

Skrivele²,

Rubauskis³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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Development of fruit growing and fruit science in Latvia has always been closely linked to the development of the whole country. After the founding of the independent Latvia state in 1918, fruit growing developed rapidly. Although in the Soviet times the situation was not favourable for quality fruit growing, research and breeding continued with good results. After Latvia regained independence, private land property rights were restored, and interest in intensive orchard establishment and growing technologies increased rapidly, which demanded change in the research focus. At present, the Latvia State Institute of Fruit-Growing is the leading institution in this field, working in cooperation with Pūre Horticultural Research Centre, Latvian Plant Protection Research Centre, Institute of Agrobiotechology, and Faculty of Food Technology, Latvia University of Agriculture, Laboratory of Plant Mineral Nutrition, Institute of Biology, University of Latvia. Research is carried out in the following directions: breeding and cultivar evaluation; genetics and molecular biology; plant pathology and entomology; orchard management; experimental processing and storage.

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The Assessment of Apple Shelf Life After Storage at Modified Atmosphere

Cited by 4 publications

References 0 publications

Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

Effects of ascorbic acid and kelulut honey as antibrowning agent on the quality of minimally processed jackfruit (Artocarpus heterophyllus)

Development of Fruit Science in Latvia

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