The impact of biological variation on postharvest population dynamics

Hertog, Maarten

doi:10.1016/s0925-5214(02)00044-3

Cited by 61 publications

(24 citation statements)

References 15 publications

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“…According to Hertog (2002), shrivelling of apples occurs once weight loss increases to about 3-10%. Shrivelling during storage was already detected in cv.…”

Section: Resultsmentioning

confidence: 99%

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Guerra¹,

Valenciano²,

Marcelo³

et al. 2010

Span. j. agric. res.

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Apple (Malus domestica Borkh) cultivars 'Reinette du Canada' (RC) and 'Reinette Grise du Canada' (RG) have been declared throughout the European Community as protected designation of origin (PDO) 'Manzana Reineta del Bierzo'. The aim of this research was to find out the influence of storage technique on quality of PDO apple cultivars 'RC' and 'RG', and to evaluate the absence of traditional post-harvest treatments in these high quality cultivars in order to reduce pesticide residues in fruit. Apples were kept in standard cold storage or in controlled atmosphere (CA). At harvest time and during storage, fruit from each treatment and storage technique was analysed to determine quality parameters as well as disorder incidence. CA storage has been useful to delay the maturity process of PDO apple cultivars 'RC' and 'RG' and to reduce the incidence of storage disorders. Apple cultivars had different behaviour so 'RG' cultivar showed lower weight loss (5.1%), shrivelling (6.4%) and bitter-pit (11%) than 'RC' cultivar (8.3%, 60.8% and 34%, respectively) at the end of storage. The response of both cultivars to the treatment was quite different, so 'RG' adapted better than 'RC' to the absence of postharvest treatments. Untreated 'RG' showed more brightness, total soluble solids (TSS) and TSS:titratable acidity values than treated 'RG', factors that could improve consumer acceptance. Effectiveness of postharvest treatment in terms of bitter-pit was lower in 'RG' than in 'RC'. These results indicate that 'RG' would adapt better to storage without the use of chemical postharvest treatments.Additional key words: cold storage, controlled atmosphere, Malus domestica, postharvest treatment, storability. ResumenComportamiento en conservación de cultivares de manzana 'Reineta del Canadá'Los cultivares de manzana (Malus domestica Borkh) 'Reineta del Canadá' (RC) y 'Reineta Gris del Canadá' (RG) han sido declarados en la Unión Europea como Denominación de Origen Protegida (DOP) 'Manzana Reineta del Bierzo'. El objetivo de este trabajo fue averiguar la influencia de la técnica de conservación en la calidad de los cultivares de la DOP 'Manzana Reineta del Bierzo', 'RC' y 'RG', así como evaluar la ausencia de los tradicionales tratamientos postcosecha en estos cultivares de alta calidad con objeto de reducir los residuos finales en el fruto. Las manzanas fueron almacenadas en frío normal o en atmósfera controlada. En recolección y durante la conservación frigorífica se determinaron los parámetros de calidad y la incidencia de enfermedades. La técnica de atmósfera controlada fue útil para retrasar la maduración de los cultivares DOP 'Manzana Reineta del Bierzo' 'RC' and 'RG' y para reducir la incidencia de alteraciones durante conservación. Los cultivares tuvieron diferente comportamiento, de manera que 'RG' mostró menor pérdida de peso (5,1%), arrugamiento (6,4%) y bitter-pit (11%) que 'RC' (8,3%, 60,8% y 34%, respectivamente) al final de la conservación. La respuesta de los cultivares ante el tratamiento fue diferente, pues '...

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“…According to Hertog (2002), shrivelling of apples occurs once weight loss increases to about 3-10%. Shrivelling during storage was already detected in cv.…”

Section: Resultsmentioning

confidence: 99%

Storage behaviour of ‘Reinette du Canada’ apple cultivars

Guerra¹,

Valenciano²,

Marcelo³

et al. 2010

Span. j. agric. res.

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“…8A). Hertog (2002) applied the following model to colour change of avocado describing hue (H in 8) during time (t in days):…”

Section: Colourmentioning

confidence: 99%

“…H ( , was defined relative to H 0 through the batch specific parameter C . The rate constant for storage in air at 7 8C was k H RA 0/0.213 per day, while H ' was set at 358 (Hertog, 2002). For the control fruit from Fig.…”

Section: Colourmentioning

confidence: 99%

The effect of modified atmospheres on the rate of quality change in ‘Hass’ avocado

Hertog

Nicholson

Whitmore

2003

Postharvest Biology and Technology

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Gas exchange rates and quality changes of avocados (Persea americana , Mill., cv. 'Hass') stored at 7 8C in 32 different modified atmosphere (MA) conditions generated using a flow-through system, were monitored to characterise their functional relationship. An integrated modelling approach was used to link rates of quality loss to the rate of gas exchange. This revealed a close quantitative relationship between the gas exchange of 'Hass' avocado fruit on one hand and weight loss, colour change and softening on the other, indicating a direct metabolical link between these processes. High CO 2 lowered the respiratory quotient of avocado, an effect which, based on literature, could be explained by a shift from oxidative phosphorylation into the alternative respiratory pathway. In the model approach, the rates of quality degrading processes were linked to oxidative phosphorylation only, assuming this is where ATP was being produced. At high CO 2 levels at aerobic conditions, unaccounted weight loss data indicated a considerable volatile production which, however, was not qualitatively characterised. Both weight loss and colour change indicated the involvement of anaerobic processes at low O 2 levels. At 2 kPa O 2 and 0 kPa CO 2 no CO 2 injury occurred, while the change in hue was minimal, weight loss was minimised, and softening was almost completely inhibited. At such low O 2 levels, no additional benefit was found from raising the levels of CO 2 .

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“…Hence, modelling techniques has been applied to describe changes in the quality attributes of many fresh products (Amodio et al, 2013(Amodio et al, , 2015Gwanpua et al, 2012Gwanpua et al, , 2013Hertog et al, 2004b, c;Schouten et al, 2007Schouten et al, , 2010. In some of the reported works, the transpiration process was related to changes in texture attributes (Smedt et al, 2002) and visible wrinkling of the fruit skin (Hertog, 2002). However, even though the transpiration from fruit can be well described by the approach of steady state solution of Fick's first law, most of the publications on modelling this phenomenon consider constant temperature and RH during the storage time (Hertog et al, 2004a;Maguire et al, 1999;Mahajan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%