The effect of hydrocooling on ripening related quality attributes and cell wall physicochemical properties of sweet cherry fruit (Prunus avium L.)

Manganaris, George A.; Ilias, I.; Vasilakakis, M.; Mignani, I.

doi:10.1016/j.ijrefrig.2007.04.001

Cited by 34 publications

(16 citation statements)

References 26 publications

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“…Our work is consistent with previous work demonstrating the importance of minimizing the driving force for transpiration during storage (Hevia et al, 1998;Linke et al, 2010;Manganaris et al, 2007;Schick and Toivonen, 2002;Sekse and Lyngstad, 1996;Stow et al, 2004;Wani et al, 2014). The other two determinants of water vapor transfer in Fick's law are pedicel surface area and stomatal number.…”

Section: Discussionsupporting

confidence: 92%

Pedicel Transpiration in Sweet Cherry Fruit: Mechanisms, Pathways, and Factors

Athoo

Winkler

Knoche

2015

J. Amer. Soc. Hort. Sci.

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Pedicel appearance is a good indicator of freshness in sweet cherries (Prunus avium L.). Fruit with shriveled, discolored pedicels have reduced market value. Shriveled pedicels are thought to result from postharvest water loss due to transpiration. The objectives of our study were to 1) quantify the transpiration permeances of fruit and pedicel surfaces; 2) determine the role of the fruit in pedicel transpiration; and 3) identify the effects of selected factors on pedicel transpiration. Fruit with and without pedicels were incubated under controlled conditions [usually 22 °C, 75% relative humidity (RH)] and their mass losses determined gravimetrically. Pedicel transpiration was calculated by subtracting measured transpiration of fruit without pedicels from that of fruit with pedicels. Cumulative pedicel transpiration increased with time. Rates of pedicel transpiration were essentially constant over the first 0 to 1.5 hours but declined thereafter, approaching an asymptote over the subsequent period of 1.5 to 96 hours over which measurements were made. Cumulative pedicel transpiration exceeded the amount of water in the pedicel, indicating that at least some of the transpired water originated from the fruit. There was no significant effect of steam girdling on pedicel transpiration suggesting that water moved from the fruit to the pedicel through the xylem (steaming prevents phloem conduction). Abrading the cuticular membrane (CM) from a pedicel surface or extracting the cuticular wax by dipping pedicels once or five times in chloroform/methanol (1:1 v/v) increased rates of transpiration 12-, 3-, and 5-fold, respectively. The water vapor permeance of the pedicel surface determined under steady-state conditions (8.7 ± 0.4 × 10−4 m·s−1) exceeded that of the fruit (2.1 ± 0.1 × 10−4 m·s−1), possibly because of a more permeable CM and/or a higher stomatal density (38.5 ± 1.3 stomata/mm2 for pedicels vs. 1.1 ± 0.0 stomata/mm2 for fruit). Treatments known to affect stomatal opening (incubation in buffered abscisic acid at 0.1 mm or in CO2- or N2-atmospheres) had no effects on pedicel transpiration. Rates of transpiration were negatively correlated with RH but positively with temperature. There was no effect of RH and/or temperature on the permeances of pedicel or fruit surfaces. From our results it is inferred that 1) pedicel transpiration is a physical process governed by Fick’s law of diffusion, where cuticle and wax in particular represent the major rate-limiting barriers; 2) the permeances of pedicel surfaces exceed those of fruit surfaces; and 3) pedicel transpiration can be minimized by minimizing the driving force (difference in water vapor concentration) during postharvest handling and storage.

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Section: Discussionsupporting

confidence: 92%

Pedicel Transpiration in Sweet Cherry Fruit: Mechanisms, Pathways, and Factors

Athoo

Winkler

Knoche

2015

J. Amer. Soc. Hort. Sci.

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“…Sweet cherry fruit is of prime importance worldwide with high commercial acceptability. However, sweet cherry is highly perishable after harvest; therefore, advanced fast precooling followed by cold storage is a necessary postharvest tool to maintain fruit quality until consumption (Manganaris et al, 2007). As mentioned earlier, the main factors determining the consumer's acceptability are TSS, acidity and colour (Crisosto et al, 2003).…”

Section: Preharvest Factors Affecting Quality and Nutritional Compoundsmentioning

confidence: 99%

Fruit chemistry, nutritional benefits and social aspects of cherries.

Serradilla¹,

Akšić²,

Manganaris³

et al. 2017

Cherries: Botany, Production and Uses

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This chapter focuses on the physicochemical characteristics (soluble solids, pH, titratable acidity and volatile compounds) and nutritional (carbohydrates, proteins, lipids, sugars, organic acids, minerals and vitamins) and non-nutritional composition of sweet and sour cherry fruits. Some non-nutrient food constituents of sweet and sour cherry fruits, such as phytochemicals, phytonutrients, plant secondary metabolites and biologically active and health-promoting compounds, are also presented.

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“…Thus, it is essential to remove rapidly field heat from freshly harvested fruit prior to storage. During the precooling process, the field temperature of the fruit is lowered to the 7 / 8 th storage temperature immediately after harvest (Anderson, Sarkar, Thompson, & Singh, 2004; Brosnan & Sun, 2001; Chakraverty & Paul, 2001; Kader, 2002; Kumar, Kumar, & Murthy, 2008; Manganaris, Iliasb, Vasilakakisa, & Mignanic, 2007). Poor airflow distribution among different locations in the package leads to considerable heterogeneities in the final temperature of the product (Alvarez & Flick, 1999a, 1999b; Amara, Laguerre, & Flick, 2004).…”

Section: Introductionmentioning

confidence: 99%

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

Nalbandi

Seiiedlou

2020

Food Science & Nutrition

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Strawberry is one of the most perishable fruits, and precooling of strawberry increases the percentage of marketable fruits. To assess the sensitivity of strawberry cooling uniformity with respect to package vents and tray design, the previously proposed modified parallel airflow system (MPAS) was modified and a sensitivity analysis was conducted in this paper. Some improvements in homogeneous strawberry precooling process were made to give improved parallel airflow system (IPAS). To evaluate its performance, the cooling process of strawberries was simulated using the mathematical models of heat, momentum, and mass transfer, which were validated experimentally. Results showed that the IPAS was able to distribute cold air uniformly throughout the packages. A difference of 0.1°C was observed between the average fruit temperatures of the packages after 3 hr of cooling. Therefore, the cooling process of strawberry could be done at lower airflow rate, cooling time, and heterogeneity. In addition, the precooling process of strawberry was studied considering the moisture loss during the cooling process and comparing the data with the models without this term. The results indicated that the moisture loss of strawberries during the cooling process is not negligible and the cooling rate increased and the cooling time decreased (31%) by considering this term in the modeling. However, the moisture loss did not affect the heterogeneity of cooling process.

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The effect of hydrocooling on ripening related quality attributes and cell wall physicochemical properties of sweet cherry fruit (Prunus avium L.)

Cited by 34 publications

References 26 publications

Pedicel Transpiration in Sweet Cherry Fruit: Mechanisms, Pathways, and Factors

Pedicel Transpiration in Sweet Cherry Fruit: Mechanisms, Pathways, and Factors

Fruit chemistry, nutritional benefits and social aspects of cherries.

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

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