The Effect of Semperfresh on the Storage of Williams Pear and Starkspur Golden Delicious Apple Cultivars

Köksal, A. İlhami; Dumanoğlu, Hatice; Tuna, N.

doi:10.17660/actahortic.1994.368.94

Cited by 4 publications

(3 citation statements)

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“…Both of them were reported to be effective to delay fruit ripening, keep fruit quality and increase shelf life. 15,16 Our results indicated that neither coating provided control of peel browning of 'Bartlett' pears (Figs 1 and 2). The combination of 2% ascorbic acid, 1% calcium lactate and 0.5% cysteine (pH 7) was reported to be effective to prevent pear browning.…”

Section: Discussionmentioning

confidence: 69%

Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

2004

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Peel browning of 'Bartlett' pears (Pyrus communis L) caused by various mechanical injuries during postharvest handling results in a reduction in visual quality. Various commercial and experimental coatings and antioxidants with potential to reduce peel browning of pears have been evaluated. Treatment with 0.2% diphenylamine (DPA) or 0.3% ethoxyquin (Eth) reduced peel browning on 'Bartlett' pears induced by vibration, rolling or scuffing. However, this effect only lasted for about 5 days when treated pears were stored at 0 • C. For the consideration of practical use, pears would have to be treated and packed shortly before transport to achieve a reduction in peel browning. DPA and Eth did not reduce peel browning on pears induced by handling at 20 • C after treatment. It is suggested that tight-fill packaging and use of DPA or Eth would best reduce peel browning.

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Section: Discussionmentioning

confidence: 69%

Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

2004

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“…The TSS content of fruit increases during ripening might be due to hydrolysis of insoluble starch into soluble sugars and loss of moisture Koksal et al (1994). Peter et al (1999) treated various fruits with several calcium sources and proved calcium chloride has a faster sugar conversion capacity from starch than other compounds.…”

Section: Chemical Parametersmentioning

confidence: 99%

Studies on Effect of Bagging and Foliar Application of Different Chemicals on Physico-Chemicalcharacteristics and Post-Harvest Quality of Mango Fruits (Mangifera Indica L.) Cv. Amrapali

Hassanzai,

Pratap,

Sonkar

et al. 2024

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The treatments comprised of spraying various chemicals and bagging with eco-friendly materials to study the various physico-chemical properties and effect of the above treatments on the quality and storage behaviour of mango fruit cultivar Amrapali.The experiment was laid down in randomized block design (RBD) with (08) treatments and (03) replications.The experiment consists of 8 treatments including control, T 1 (Calcium Chloride @ 2%), T 2 (Salicylic

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“…30 Coated pear (Pyrus commuais L.) fruit have lower respiration and ethylene production rates, with retention of flesh firmness, green colour, acidity, soluble solids, and vitamin C (Smock 1935;Farooqi & Hall 1973;Meheriuk & Lau 1988;Köksal et al 1994;Sümnü & Bayindirli 1994). Coatings can also reduce the incidence of physiological disorders associated with senescence, such as senescent scald (Meheriuk & Lau 1988;Köksal et al 1994) and senescent breakdown (Meheriuk & Lau 1988).…”

Section: Introductionmentioning

confidence: 99%

Ripening behaviour, postharvest quality, and physiological disorders of coated pears (Pyrus communis)

Amarante

Banks

2002

New Zealand Journal of Crop and Horticultural Science

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Pear (Pyrus communis L.) cultivars 'Bartlett', 'Bosc', 'Comice', and 'Packham's' were treated at harvest or after cold storage with a carnauba-based wax emulsion at concentrations of 0, 5, 10, 20, 40, and 100% (v/v) of the commercial formulation. Fruit coated at harvest were assessed for internal partial pressure of O 2 and CO 2 , ripening, physiological disorders, and sensory attributes when held at 20°C and 60-70% relative humidity after achieving the chilling requirement to ripen, whereas fruit coated after cold storage were only assessed for physiological disorders. With the exception of 'Bosc', increasing the coating concentration improved the finish of the skin. Only 'Bosc' developed off-flavours when treated with the undiluted coating. Increasing coating concentration reduced fruit internal partial pressure of O 2 , suppressed ripening and reduced the incidence of senescent breakdown. 'Comice' pears treated at harvest with 40% coating concentration and cold stored for 6 months had delayed ripening, no senescent scald and no internal disorders after a 7-day shelf-life period. H01 032 Received 27 June 2001; accepted 2 November 2001'Bartlett' and 'Bosc' treated at harvest with coating concentrations >10% and >40%, respectively, developed an internal disorder possibly associated with excessive internal atmosphere modification during 0°C storage. They did not develop the disorder when treated after cold storage. These findings show that response differences related to cultivar and storage temperature after coating must be taken into account in the optimisation of surface coatings for pears. Also, a given surface coating treatment may impair postharvest quality because treated pears may soften without changing colour.

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The Effect of Semperfresh on the Storage of Williams Pear and Starkspur Golden Delicious Apple Cultivars

Cited by 4 publications

References 0 publications

Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

Effects of various coatings and antioxidants on peel browning of ‘Bartlett’ pears

Studies on Effect of Bagging and Foliar Application of Different Chemicals on Physico-Chemicalcharacteristics and Post-Harvest Quality of Mango Fruits (Mangifera Indica L.) Cv. Amrapali

Ripening behaviour, postharvest quality, and physiological disorders of coated pears (Pyrus communis)

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