Treating `Primofiori' Lemons in Cold Storage with Intermittent Warming and Carbon Dioxide

Artés, Francisco; Escriche, Angel J.; Marin, Jose G.

doi:10.21273/hortsci.28.8.819

Cited by 16 publications

(3 citation statements)

References 6 publications

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“…The reduction of percent citric acid, at the end of storage, was previously recorded by El-Nawam (1991) on oranges; Cohen et al (1991); Angadi & Krishnamurthy (1992) on mandarins; El-Zayat et al (1998) on limes andEl-Wahab (2000) on "Washington Navel" oranges. However, Artes et al (1993) noticed that titratable acidity of "Primofiori" lemons was not changed relatively during storage.…”

Section: -Titratable Acidity (Ta)mentioning

confidence: 98%

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Effect of Using Some Essential Oils Instead of Fungicides in Wax on the Storability of "Valencia" Orange Fruits

El-Helaly¹

2007

Journal of Plant Production

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This study was performed during 2005 and 2006 seasons. "Valencia" orange fruits treated with various treatments [dipping for 10 sec in (1) wax; (2) wax + Eucalyptus oil 1%; (3) wax + Eucalyptus oil 2%; (4) wax + Peppermint oil 0.5%; (5) wax + Peppermint oil 1%; (6) wax +Cinnamon oil 0.5%; (7) wax + Cinnamon oil 1%; (8) wax + Thiabendazole (TBZ) 0.5% + Imazalil (IMZ) 0.25% and (9) tap water (control)]. Thereafter, fruits were stored for 6 weeks at room temperature (20-26C and 80-90% RH).As the storage period prolonged, the percentages of unmarketable fruits and weight loss were significantly increased. At the end of storage period, the initial percentages of titratable acidity (TA) and fruit juice and the values of ascorbic acid (V.C) decreased, while the percentages of total soluble solids (TSS) and the TSS/ TA ratios increased. However, the differences of TSS and V.C were insignificant, as an average for all treatments.As an average for all storage periods, when wax was used alone or combined with either the essential oils (Eucalyptus, Peppermint or Cinnamon) or the fungicides (TBZ + IMZ), gave a great effect on reducing the percentage of unmarketable fruits (10-20% in first experimental season and 10-22.5% in the second) compared with unwaxed ones (45% in both seasons) and reducing the percentages of weight loss (5.401-7.037% in the first season and 5.601-6.354% in the second) compared with unwaxed fruits (11.096 and 11.863% in first and second season, respectively). However, the superiority of wax treatments on improving physical properties, was not greatly obvious on chemical ones (TSS; TA; fruit juice %; TSS/TA and V.C).Generally, neither essential oils nor fungicides influenced the percentages of weight loss by themselves, when both of them were added to the wax.The essential oils were more effective on reducing the percentages of unmarketable fruits than the fungicides (when both were combined with wax). Except, Eucalyptus oil 1% (in both experimental seasons) and Peppermint oil 1% (in first one), as their efficient were similarly to the fungicides, as an average for all storage periods.The unmarketable fruits were noticed for the first time at only 2 weeks of storage, in unwaxed orange fruits. Using wax alone retarded their appearance two weeks later. The addition of fungicides to wax delay their appearing till the end of storage period (6 weeks). When essential oils were used instead of fungicides, the unmarketable fruits appeared after 4-6 weeks of storage. Despite, most of their percentages were significantly lower than those of wax + fungicides, as an average for all storage periods.

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Section: -Titratable Acidity (Ta)mentioning

confidence: 98%

“…The reduction of V.C content at the end of storage period, was previously reported by Al-Doori et al (1990) on "Mahaley" orange and Rana & Kartar (1992) on sweet oranges. However, Artes et al (1993) reported that the concentration of ascorbic acid in "Primofiori" lemons increased in relation to harvest values during storage.…”

Section: -Ascorbic Acid (Vc)mentioning

confidence: 98%

Effect of Using Some Essential Oils Instead of Fungicides in Wax on the Storability of "Valencia" Orange Fruits

El-Helaly¹

2007

Journal of Plant Production

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“…Fruit stored at 20°C were mostly infected with Phytophthora and Rhizopus. Artés et al (1993) speculated a close correlation between storage temperature and disorder development in lemon. They observed that lemons stored at 2°C were mainly infected by Alternaria citri, whereas those stored at 20°C were infected by Penicillium digitatum and P. italicum.…”

Section: Maturitymentioning

confidence: 99%

Ripening delay caused by 1-MCP may increase tomato chilling sensitivity

Biswas

East

Hewett

et al. 2014

New Zealand Journal of Crop and Horticultural Science

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The export of New Zealand tomatoes is restricted to Australia and Pacific Island nations and constrained by the cost and shortage of airfreight space. The industry does not have a consistent commercial solution to enable sea freight to the Asian market. A potent inhibitor of ethylene response, 1-methylcyclopropene (1-MCP) has emerged as a tool for controlling ripening and extending the shelf life of many fresh products. Knowledge of 1-MCP effects on cool-stored fresh tomatoes is limited. In the present study, mature-green and breaker tomatoes treated with 1-MCP were stored at 2.5°C for 5 weeks. At this temperature, 1-MCP treatment enhanced Alternaria decay severity (from latent infections) and resulted in softer fruit than non-treated controls, whereas 1-MCP reduced decay from 'ripe rots' when fruit were ripened at 20°C. These results suggest that the ripening delay induced by 1-MCP may increase tomato chilling sensitivity during cool storage. While 1-MCP shows promising results in extending postharvest storage life in many crops, including tomatoes, these results indicated that application of 1-MCP before cool storage is not appropriate for assisting commercial sea freight of tomatoes. Nonetheless, it may be possible to apply 1-MCP and then store tomatoes above the temperatures that cause chilling injury in order to extend storage life.

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Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

et al. 2009

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The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.

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Treating `Primofiori' Lemons in Cold Storage with Intermittent Warming and Carbon Dioxide

Cited by 16 publications

References 6 publications

Effect of Using Some Essential Oils Instead of Fungicides in Wax on the Storability of "Valencia" Orange Fruits

Effect of Using Some Essential Oils Instead of Fungicides in Wax on the Storability of "Valencia" Orange Fruits

Ripening delay caused by 1-MCP may increase tomato chilling sensitivity

Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

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