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1.
The fruit characteristics and storage potential of some local and introduced mango cultivars grown in Trinidad were compared. At ambient temperature (28–32°C), fruit could be stored satisfactorily for between 3 and 8 days, after which ripening rapidly occurred. At 14°C, storage life was increased to as much as 18 days (cultivar ‘Graham’). Enclosure of fruits individually in polythene bags increased storage life at either ambient or 14°C temperature, while treatment with 3% Sta-fresh wax increased storage at ambient but not at 14°C. In the case of ‘Doodooth’, which was highly susceptible to anthracnose, treatment of fruit with hot water (52 ± 2°C) containing 500 or 1000 mg l?4 benomyl for 5 min reduced the incidence of disease. Results are discussed in relation to the export potential of mangoes.  相似文献   

2.
Summary

Mature boysenberries (Rubus hybrid) were harvested, heat-treated (45°C for 1 or 3 h or 47°C for 1 h) or exposed to UV-C light (2.3, 4.6 or 9.2 kJ m–2), and stored at 20°C for 2 d. Fruit treated with 9.2 kJ m–2 or 45°C for 1 h showed less damaged drupelets per fruit and/or remained firmer than untreated fruit after 2 d. Those treatments were selected for further analyses. In another experiment, boysenberries were either UV-C (9.2 kJ m–2) or heat-treated (45°C for 1 h) and stored either at 20°C for 1 d or at 0°C for 4 d before transfer to 20°C for 1 d. Both UV-C and heat treatments reduced softening and/or fruit damage. Treated fruit had lower respiration rates and anthocyanin leakage than control fruit suggesting greater tissue integrity. Titratable acidity, pH, total sugar content and antioxidant activity in treated fruit showed fewer changes than in control fruit when stored at 20°C for 1 d. Results suggest that heat or UV-C treatment, alone or in combination with refrigerated storage, may be a useful non-chemical mean of maintaining boysenberry fruit quality and extending postharvest life.  相似文献   

3.
The roles of fruit temperature and crown removal in the occurrence of pineapple fruit translucency were determined. Pineapple fruit translucency began to appear 2–4 weeks before harvest. Flesh tissue became very susceptible to high temperature and the cell electrolyte leakage rapidly increased 4 weeks before harvest. During the early stage of fruit development, electrolyte leakage of fruit flesh was reduced by covering fruit in the field with clear-plastic or a postharvest heat treatment (48°C, 24 h). In contrast, flesh tissue electrolyte leakage was increased by the postharvest heat treatment when the fruit age was 4 weeks before harvest or older. Covering fruit with clear-plastic during the last 3 weeks of fruit development decreased titratable acidity (TA) and increased translucency severity. The effects of temperature on fruit translucency occurrence was divided into two stages: the period earlier than 6 weeks before harvest and the period from 6 weeks before harvest to harvest. This division was based upon high fruit temperature 8 weeks before harvest or earlier reduced electrolyte leakage of the fruit flesh tissue, but increased leakage when the fruit age was 4 weeks before harvest or older. Crown removal either at an early or late stage of fruit development did not have any significant effect on fruit weight or translucency occurrence. The results suggested that the crown did not play a significant role in pineapple fruit development and translucency occurrence.  相似文献   

4.
 用50～55℃热水处理冬枣6～8 min能显著抑制货架期间其相对电导率、丙二醛含量、褐变指数的上升以及硬度下降, 抑制多酚氧化酶、外切和内切多聚半乳糖醛酸酶活性上升, 延长货架期。热水中加入1% CaCl2 可进一步提高处理效果, 但对多酚氧化酶和褐变指数影响不大。  相似文献   

5.
The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 °C) for 10 min, before storage at 25 °C for 10 days or 14 °C for the first 8 days followed by storage at 25 °C for the second 8 days until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) during storage at 25 °C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (AA) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Results suggest that hot water treatment has led to an induction of antioxidants in banana fruits as indicated by an increase of antioxidants and a decrease of H2O2 during ripening, and all of which result in a delayed ripening of banana fruit.  相似文献   

6.
Summary

Low-temperature storage of chilling-sensitive commodities affects membrane function and is likely to induce changes in the apoplastic environment. Mature-green tomato (Solanum lycopersicum L.) fruit were stored at 5°C for 14 d, then transferred to 15°C for an additional 6 d. Low-temperature storage induced acidification and a slight increase in the osmolality of pressure-extracted tomato apoplastic fluid. The apoplastic levels of cations such as K+, Ca2+, and Mg2+ remained constant during low-temperature storage, but decreased upon transfer of fruit to 15°C following low-temperature storage. These changes in apoplastic cations paralleled the changes observed in electrolyte leakage. Apoplastic pH and mineral concentrations were altered in chill-injured fruit, but the small changes observed in osmolality provide evidence against severe membrane dysfunction in chill-injured fruit.  相似文献   

7.
《Scientia Horticulturae》2002,95(4):297-308
Studies were conducted to investigate how harvest maturity influence fruit ripening processes to alleviate chilling injury (CI) in mangoes (cv. Tommy Atkins). Fruit at three stages of maturity, immature (M1), half-mature (M2) and mature (M3) were stored for 18 days at 5 °C and then at 1 or 3 days at 20 °C. M1 fruit succumbed to CI after 18 days at 5 °C, with symptoms increasing in severity upon warming. Low C2H4 production, poor colour development, minor changes to fruit composition, insipid flavour and poor aroma revealed that fruit ripening was insufficient to reduce CI compared to M2 and M3 fruits. M2 and M3 fruits had higher C2H4 production rates than M1 fruit and ripened normally with acceptable flavour and aroma after 18 days at 5 °C and 3 days at 20 °C. While M3 fruit had no CI symptoms, they were overripe and fruit decay incidence was 26.6%, compared to M2 fruit which had no decay, a trace of CI symptoms and possessed the best overall quality.  相似文献   

8.
黄瓜果实不同部位的耐冷性差异   总被引：1，自引：0，他引：1  
赵宇瑛  杨静  陈金凤  茅林春 《园艺学报》2009,36(7):1060-1064
 为了研究黄瓜果实采后的耐冷性,'津优1号'黄瓜（Cucumis sativus L.）果实在2 ℃下贮藏9 d后,转移到20 ℃下放置2 d,分别测定果脐（靠近花萼）、中部、果肩（靠近果梗）三个部位的冷害指数、电导率、磷脂酶D（PLD）和脂氧合酶（LOX）活性、膜结合Ca2+含量。黄瓜果实的冷害最初在脐部出现,再逐渐漫延到中部和肩部。冷藏以后的黄瓜果实冷害指数、电导率、PLD活性、LOX活性均呈现为脐部最高,中部次之,肩部最低。与膜结合的Ca2+含量则从黄瓜脐部到肩部逐渐递增。结果表明,黄瓜果实从果肩到果脐的耐低温能力逐渐降低,果实冷害程度与PLD和LOX活性提高和膜结合钙离子浓度下降显著相关。  相似文献   

9.
Summary

Postharvest heat treatments have been used for many years as alternatives to chemical control of fungal diseases and insect infestation of fruits and vegetables. In this study, the effects of a new hot-water brushing (HWB) treatment on the resistance of red grapefruit (C. paradisi cv. Star Ruby) to green mould decay caused by Penicillium digitatum (Pers.: Fr.) Sacc. and on the development of chilling injury (CI) symptoms during cold storage were examined. The HWB treatment comprises rinsing hot water on the fruits as they move along a belt of brush rollers. A twenty second HWB treatment at 59 or 62° reduced decay, after arti®cial inoculation of wounded fruit, by 52 or 70%, respectively, compared with control unwashed fruit, whereas rinsing and brushing the fruit with tap water (~20°) or with hot water at 53 or 56°, were ineffective. HWB treatments applied 1–3 d prior to inoculation were most effective in enhancing the disease resistance of fruit, but were much less effective when the fruit were inoculated on the same day or 7.d later. HWB treatments at 59 or 62° for 20.s also significantly reduced the CI index and the percentage of fruit displaying CI symptoms by 42 and 58%, respectively, after six weeks’ storage at 2° and an additional week at 20°. Furthermore, HWB treatments cleaned the fruit and improved its general appearance without causing any surface damage, and did not influence fruit weight loss, percentage of total soluble solids (TSS) in the juice, juice acidity or fruit colour.  相似文献   

10.
Summary

An experiment was conducted to study the effect of postharvest water dipping treatments and storage conditions on shelf life and quality of ber (Ziziphus mauritianaLamk). Fresh fruits of ber ‘Umran ’ were dipped in either cold (128C) or hot (50?C) water for 5 min and packed under different storage containers i.e. corrugated fibre board boxes, sealed polythene bags and perforated polythene bags. Control fruits were packed without dipping treatment. Result showed that postharvest water dipping at 508C for 5 min significantly increased the shelf life and maintained the quality of ber fruits, particularly late in the storage period. Fruits packed in sealed polythene bags significantly lowered the loss in fruit weight, spoilage and ripening with consequent increase in acidity and organoleptic score. Interactive results showed that hot-water treated fruits stored in modified atmospheric bags (sealed polythene bags) were qualitatively better than control fruits in terms of colour, taste and appearance. The organoleptic score reveals the acceptability of these fruits even after day 8 of storage. The control fruits were not found acceptable after day 4 of storage. It is suggested that postharvest fruit dipping in hot water (508C) forfive minutes followed by packaging in sealed polythene bags can enhance the shelf life and quality of ber fruits.  相似文献   

11.
In the Lower Elbe region of Northern Germany and in other Northern European fruit production areas, about 80?% of all storage rots of apples are caused by Neofabraea alba and N. perennans. Other pathogens include Colletotrichum acutatum, Monilinia fructigena, Phaci­diopycnis washingtonensis, Neonectria galligena, Botrytis cinerea, Penicillium expansum and Fusarium avenaceum. Hot-water treatments of freshly harvested fruits for 3 min at 50–52?°C gave high efficacies against most of these storage rots except F. avenaceum. Substantial evidence supported a heat shock-induced antimicrobial response rather than a direct killing of fungal inoculum as the principal mode of action of hot-water treatments in apples. Shorter exposures for?<?30 s at 55–60?°C also provided good control of fungal storage rots and thereby offer new possibilities for this technology in Northern European fruit production. These possibilities include the integration of a hot-water unit into existing grading lines and the option to treat fruits at different time points, e.g. at harvest, after short-term storage and/or after long-term storage.  相似文献   

12.
Summary

‘Manila’ mangoes were stored at 6 or 12°C, while a control lot was ripened at 258C. Polyphenoloxidase activity was measured in pulp and peel of mangoes during normal ripening and chilling-stress conditions. Compositional parameters (textural hardness, pH, acidity, and soluble solids) were monitored during ripening and chilling injury (CI) was assessed by visual inspection. PPO activity increased in refrigerated mangoes but fruit stored at 6°C displayed greater activity than those stored at 12°C. Both temperatures produced a peak in enzyme activity at day 16 of storage. Peel browning and acidity correlated with PPO activity (r.=.0.9073 and 0.9818) at 6°C. After the PPO peak was observed at day 16, refrigerated mangoes showed lower enzyme activities; however external browning became more pronounced.  相似文献   

13.
Summary

The potential effect of a hydrodispersion of maltodextrin, carboxylmethylcellulose, propylene glycol and sorbitan esters, on the reduction or prevention of spoilage caused by the fungus Colletotrichum gloeosporioides which produces anthracnose and by the fruit fly Anastrepha oblicua, was investigated as a coating for mango (Mangifera indica cv. Manila) fruit from commercial orchards in Jalcomulco, Veracruz, México. Coated and control mangoes were stored at 15 and 25?C and 85±5% r.h. Every 3 d, the coating was removed by washing with water, to determine the time necessary to minimize the damage caused by the anthracnose and the fruit fly larvae. In uncoated mangoes, larval growth and anthracnose manifestation occurred within 6 d at both storage temperatures. In coated mangoes, fruit fly larvae proliferation was avoided and anthracnose incidence was reduced. The results suggested that coatings should be remained for 9 d to avoid fruit fly larvae proliferating and minimize anthracnose incidence by 70%. Applying coatings may be part of a set of superficial treatments to guarantee the phytosanitary certification of tropical fruits such as mangoes.  相似文献   

14.
Calcium-dependent protein kinase (CDPK) is an important Ca2+ sensor in plant development and responses to stress stimuli. Banana fruit is a typical climacteric- and chilling-sensitive fruit. The roles of CDPK genes in the ripening and chilling response of banana fruit are unclear. We isolated a cDNA fragment with full-length coding MaCDPK7 (HM061075) from fruit peel tissue. Induction of MaCDPK7 expression in fruit peel was observed 0.5 h after phytohormone ethylene treatment, earlier than the up-regulation of MaACO1 and MaACS1, coding a 1-aminocyclopropane-1-carboxylate oxidase and 1-aminocyclopropane-1-carboxylate synthase, respectively. Penetration of calcium signaling blockers, EGTA, or LaCl3 inhibited the ripening and gene expression of MaCDPK7, MaACO1, and MaACS1 in the in vitro cultured peel pieces, but Ca2+ application removed the inhibitory effect of EGTA and LaCl3. This suggested that MaCDPK7 might be a positive regulator involved in the calcium signaling in banana fruit ripening. Under temperature stresses, we found that MaCDPK7 gene expression increased 3 h after hot water dipping (HWD). The HWD-treated fruits exhibited markedly less chilling injury (CI) than control fruits in cold storage. Stored at 7°C (CI temperature) dramatically increased MaCDPK7 gene expression, while pre-treatment of HWD repressed the induction in cold storage. These results show that the MaCDPK7 gene is involved in regulating banana fruit ripening and chilling resistance induced by heat treatment.  相似文献   

15.
Summary

The potential of using hot water (2.5 min at 45°C), 2% sodium carbonate or 2% sodium bicarbonate solutions alone or combined with hot water, for control of Penicillium digitatum (green mould) was investigated on commecially ripe clementines. The effect of such treatments on the post-harvest storage life of clementines was determined during two months analysing weight loss, increase in rind deformation and internal maturity. Carbonate and bicarbonate solutions effectively control green mould during storage but hot water does not. Compared with the control and hot-water treated fruits, clementines treated with carbonate and, to a lesser extend with bicarbonate, showed higher weight loss and lower firmness during storage. In contrast, lower increase in ripening index was found when the fruits were treated with carbonate or bicarbonate. Fruits treated with hot water alone or combined with carbonate exhibited no change in ripening during the first month of storage. Rinsing the fruit significantly reduces weight and firmness loss in the fruits treated with carbonate and bicarbonate, but did not change the ripening index. The primary finding of this work was that carbonate and bicarbonate treatments might significantly increase the loss in weight and firmness during storage. Rinsing the fruit immediately after treatment appeared to be a simple solution to avoid these losses in quality.  相似文献   

16.
采后热处理对枇杷果实冷藏期间品质的影响   总被引：6，自引：1，他引：5  
以解放钟枇杷为材料,研究热水和热空气处理对枇杷冷藏(4℃)期间品质的影响。结果表明,38℃36h和48h热空气处理均能够延缓枇杷果实可溶性固形物和出汁率的下降,阻止木质素、硬度、细胞膜透性以及果心褐变指数的上升,显著抑制枇杷果实腐烂的发生,冷藏后枇杷保持较好的食用品质。2组处理相比38℃热空气处理48h的效果较好一点,但是该处理出现了轻微的热伤害。50℃10min、20min热水处理导致严重的热伤害,加剧了枇杷果实的腐烂,在冷藏14d后失去了商品价值,该热水处理不适合枇杷果实的采后保鲜。  相似文献   

17.
Zinc (Zn) deficiency is frequently observed in mangoes grown in calcareous soils. Inherent inability of mango to extract sufficient Zn from the soil exacerbates this situation. Therefore, mitigating effects of Zn application was investigated on flowering, fruit setting, yield and quality of mango cv. Samar Bahisht Chaunsa growing in calcareous soils. The experiment consisted of five treatments: control—no Zn, soil application of 50 and 100 g ZnSO4 per tree and foliar application of 0.5? and 1.0?% ZnSO4 solution. Zn was applied twice in the 2nd week of November, 2011 and 3rd week of March, 2012, respectively. The experiment was repeated on the same dates during the next growing season. Zn application significantly increased number of flower panicle, fruits matured panicle, leaf Zn concentrations, fruit size, peel thickness, fruit weights at harvest and after ripening and fruit yield tree, whereas it reduced malformed panicles and early fruit drop. However, flower sex ratio and fruit set remained statistically unaffected. Similarly, fruit quality in terms of total soluble solids, flesh color, aroma, flavor and overall acceptability significantly improved as compared to control. Foliar application mitigated Zn deficiency more effectively than the soil application in calcareous soils.  相似文献   

18.
Summary

Catechins, ascorbic acid and -cryptoxanthin concentrations during fruit development and the antioxidant activity in skin and flesh were investigated in astringent ‘Saijyo’ and non-astringent ‘Fuyu’ persimmons (Diospyros kaki Thunb.). The IC50 values (a midpoint of 50% between zero and full inhibition of diazo dye formation) of superoxide (O2–)-scavenging activity remained low in the skin throughout fruit development.The IC50 values of the activity increased with d after full bloom (DAFB) in the flesh of the non-astringent type, whereas values remained low until harvest in the astringent type. However, IC50 values increased sharply after the removal of astringency with ethanol spray. Catechin concentrations in the flesh also decreased after the removal of astringency, whereas the concentrations in the skin did not decrease. Ascorbic acid concentrations in the skin and flesh were high at the beginning and middle of fruit development, but -cryptoxanthin in the skin and flesh increased toward harvest. However, -cryptoxanthin concentrations in the skin and flesh were lower than catechins and ascorbic acid. In addition, IC50 in the flesh of the non-astringnet type was high despite the increase of -cryptoxanthin at harvest.These results suggest that catechins and ascorbic acid influence O2-scavenging activity at the beginning and middle of fruit development, and catechins are associated with the O2-scavenging activity at ripening. Changes in 1-diphenyl-2-picrylhydrazyl (DPPH)-radicalscavenging activity with fruit developmental stage were similar to that for O2–. That is, IC50 values of DPPH-radical-scavenging activity decreased rapidly after the removal of astringency. -cryptoxanthin did not eliminate the DPPH-radicals. Therefore, the DPPH-radicals in persimmons may be eliminated primarily by catechins and ascorbic acid. The utilization of tannins before the removal of astringency is discussed.  相似文献   

19.
Summary

Identification of heat-tolerant English ivy (Hedera helix L.) genotypes for commercial production in hot areas is desirable. The extent to which electrolyte leakage from English ivy leaf discs, measured using a test for cell membrane thermostability (CMT), could be related to the reduction to shoot dry weight induced by heat in the greenhousegrown plants was determined. A curved relationship existed between the relative injury (RI) value occurring in leaf tissue discs of English ivy cultivars and treatment temperature. A single temperature treatment at 50°C resulted in injury values near the midpoint of the response curve and showed the greatest sensitivity in detecting genotypic differences in heat tolerance. The cultivars with a high RI value are those with the lesser CMT and more reduction in shoot dry weights by high day/night temperature at 35/30°C.  相似文献   

20.
金绿苦瓜是由材料Y100作母本,913＃作父本配制而成的苦瓜一代杂种。植株生长势旺盛,单株坐果能力强,瓜长圆锥形,表皮油绿亮泽,瓜长25 cm左右,横径约5.7 cm,肉厚1.0 cm,单瓜质量320 g左右,感官品质优;鲜果VC含量622 mg•kg-1,可溶性固形物23 g•kg-1,粗蛋白9.9 g•kg-1,粗纤维12 g•kg-1。中抗白粉病,田间表现耐热、耐寒性好。每667 m2产量3 800 kg左右。适宜华南地区春秋种植。  相似文献   

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