Impact of Cold Storage Temperature and Shelf Life on Ripening Physiology, Quality Attributes, and Nutritional Value in Apricots-Implication of Cultivar

This work aimed to investigate the storability potential of Orange Red and Orange Rubis apricots harvested at commercial maturity stage during cold storage (CS) at 1 or 5 °C for up to 28 days, followed by shelf life (SL) at 20 °C for 2 days. The variables evaluated included total soluble solids, titratable acidity, pH only at harvest, weight loss (WL), ethylene production rates, peel color, firmness, chilling injury incidence (CI), concentrations of total phenolics, flavonoids, carotenoids, total antioxidant capacity, b-carotene, b-cryptoxantine, and lutein. The main results showed that storage at 5 °C resulted in higher WL and CI symptoms than at 1 °C during both CS and SL, increased ethylene production during CS, whereas there was limited or no effect of CS temperatures on changes in firmness, color, and all antioxidants during CS. Firmness decreased abruptly soon after harvest in Orange Rubis, but progressively in the remaining samples of both cultivars during CS and SL. SL advanced fruit deterioration according to WL, CI, and softening. During SL, ethylene production increased in all samples. Orange Red exhibited higher ethylene rates during SL and antioxidant concentrations throughout CS and SL, by comparison. Conclusively, storage temperature at 1 °C retained WL, CI, and ethylene production, and both cultivars were marketable up to 21 days CS without SL or up to 14 days CS followed by SL, although Orange Rubis exhibited CI after 14 days, while Orange Red exhibited CI after 21 days of CS.

Edible Coatings from Opuntia ficus-indica Cladodes Alongside Chitosan on Quality and Antioxidants in Cherries during Storage

The aim of this work was to investigate the effect of edible coatings (ECs) prepared from extracts of Opuntia ficus-indica (OFI) cladodes in comparison with a commercial chitosan formulation on the quality of ‘Regina’ cherries packaged in macro-perforated bags and stored for up to 28 d (1 °C, 90% RH). The coating concentrations were 25% and 50% aqueous OFI extract (approximately 0.59 and 1.18% dry matter, respectively), 1% OFI alcohol insoluble polysaccharide and 1% chitosan. The variables evaluated included weight loss (WL), respiration rates (RR), peel color, firmness, microbial decay, total antioxidants (phenolics, flavonoids, anthocyanins, antioxidant capacity), individual phenolic compounds (anthocyanins, hydroxycinnamic acids, flavan-3-O-ols), and pedicel removal force. The main results show that all coatings reduced WL and RR similarly, enhanced firmness throughout storage and antioxidants after 28 d of storage compared to the controls. Among treatments, chitosan resulted in much higher peel glossiness and firmness in comparison to OFI extracts. On day 28, all ECs resulted in higher antioxidants than controls, OFI extracts resulted in higher cyaniding-3-O-rutinoside than chitosan, while 50% OFI treatment resulted in the highest catechin concentration. Therefore, OFI extracts are promising ECs for cherry storage since they exhibited no negative effect, improved quality and extended storage life by one week compared to the controls.

Increased firmness and modified cell wall composition by ethylene were reversed by the ethylene inhibitor 1-methylcyclopropene (1-MCP) in the non-climacteric olives harvested at dark green stage - Possible implementation of ethylene for olive quality

This study aimed to investigate the firmness retention by ethylene treatment in olive fruit, as observed earlier. Ethylene concentrations up to 1000 μL L^-1 were applied to dark green 'Konservolia' olives harvested shortly before the green maturation and exposed to 20 °C for up to 9 d. Surprisingly, the results indicated a tendency to fruit firmness increases in concentration-dependent manner in a non-climacteric fruit. The highest concentration increased the firmness within 12 h by approximately 1.35-fold, but transiently for approximately up to 5 d; all ethylene inhibitors tested, either of synthesis (ethoxyvinyl glycine or AVG), or perception (1 -methyl-cyclopropene or 1-MCP, and silver nitrate) prevented the firmness increase. Texture was evaluated by firmness and changes in lignin, cellulose (CL), total pectins (TPC), water soluble pectins (WSP) and total non-cellulosic sugars (total sugars) concentrations, and in pectin esterification degree (DE) in the alcohol insoluble residue (AIR) of 'Konservolia' fruit pericarp during 1.5-d, 5-d and 10-d treatments with 1000 μL L^-1 ethylene at 20 °C. Pectins in AIR were also extracted sequentially with cyclohexane-trans-1,2-diaminetetra-acetate (CDTA), Na₂CO₃, 1 M and 4 M KOH. The results showed that on day 1.5, the increased firmness was consistent with increased CL (crystalline formation, as observed by microscopy), total sugars and DE levels, but reduced WSP, whereas softening reversed the changes and lowered TPC and CDTA-soluble pectins in all fruit on day 10. However, on day 5 ethylene-treated olives exhibited a transitional phase during softening, characterized by retention of high TPC concentration and energy demand, as indicated by elevated respiration rates. The inhibitor 1-MCP, applied before ethylene, did inhibit the responses to ethylene treatment. Ethylene firming effect and the respective cell wall changes in olives are demonstrated for first time. The experiments could be used for research on perception and transcription responses to ethylene in olive, a non-climacteric fruit. In practice, high ethylene concentrations could also be beneficial for firmness increase and/or short storage of dark green olives.

The paradox of oleuropein increase in harvested olives (Olea europea L.)

Olives are non-climacteric fruit. In a previous article, oleuropein (OE) increased substantially in fresh green olives exposed to 20 °C for 7 d, but the increases were lower in preharvest treated fruit with an ethylene synthesis inhibitor. The present aim was to investigate whether phenolic compounds, including OE, were affected by ethylene treatment in green harvested olives. Postharvest treatments with the ethylene perception inhibitor, 1 -methylcyclopropene (1-MCP) at 1.5 μL L^-1 for 12 h, and/or ethylene at 1000 μL L^-1 at 20 °C for up to 10 d were applied to fruits of 'Konservolia' cultivar. The results showed that ethylene and/or 1-MCP had similar effects on total phenolics (TP), total antioxidant capacity (TAC) and OE and these results are revealed for the first time in olives. Ethylene had no effect on green loss, but 1-MCP prevented it slightly. In all treated fruit, but not in controls, TP and TAC were increased soon after harvest and remained almost stable throughout exposure, whereas OE increased in controls and all treated at later stages (as confirmed by HPLC-DAD-ESI-MS) independently of degreening. The present experiments could be applied to studies of ethylene perception and transcription related responses in these non- climacteric fruit. In practice, harvested olives do not lose their antioxidant capacity, but the OE elevation in short-stored olives at ambient temperature might have an impact on olive products quality.

Short-term treatments with high CO2 and low O2 concentrations on quality of fresh goji berries (Lycium barbarum L.) during cold storage

BACKGROUND

Goji berries (Lycium barbarum L.) are functional fruits but are usually marketed as a dried product. The aim of this study was to investigate the storability of fresh goji berries treated with high CO₂ and low O₂ concentrations before air storage at 1 °C for 21 days.

RESULTS

Berries harvested without stems were exposed to air (controls) or subjected for 2 days at 1 °C to the following controlled atmosphere (CA) treatments: 21% O₂ + 0% CO₂ (21+0), 5% O₂ + 15% CO₂ (5+15), 10% O₂ + 10% CO₂ (10+10) and 20% O₂ + 20% CO₂ (20+20). During 14 days of storage, all treatments decreased weight loss, while treatments 5+15 and 20+20 prevented fungal decay. No fermentation was observed. The treatments did not affect color changes, decreases in soluble sugars and increases in total soluble solids, titratable acidity, ascorbic acid, total carotenoids, total phenolics and ferric-reducing antioxidant power (FRAP) during storage, apart from the marginally reduced FRAP by treatment 20+20 on day 7. Treatments 5+15, 10+10 and 20+20 resulted in residual decreases in respiration rates and pH values early during storage. After 14 days of storage, panelists rated the CA-treated samples as sweet, with good acceptance.

CONCLUSION

Treatments 5+15 and 20+20 showed the best results after 14 days of storage. © 2017 Society of Chemical Industry.

Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation

BACKGROUND

Sugars and antioxidants in peaches contribute to fresh fruit quality and nutrition; however, information on widely grown cultivars and changes induced after peach jam preparation is limited. In the present study, colour, sugars and antioxidant parameters were determined in fruit and jam from 45 peach and nectarine cultivars.

RESULTS

Pronounced varietal differences were found in sorbitol (42-fold range), total phenolics (TPs) and antioxidant capacities (10- to 19-fold range). Sorbitol levels were greater in non-melting peach, followed by nectarine, and lower values were found in melting peach cultivars. Late-harvested peach and nectarine cultivars tended to have a higher soluble solid content and antioxidant potential. Cultivars with relatively high antioxidant contents produced darker and redder jams, containing more antioxidants, than the jam or the fruit from the other cultivars. Jam-TPs were reduced by 48% compared to fruit-TPs, with greater reduction being noted in high antioxidant cultivars. The most favorable jam organoleptic characteristics were found in 'Morsiani 90', 'Amiga', 'Romea' and 'Alirosada', as well as in non-melting compared to melting peach cultivars.

CONCLUSION

The best cultivars for each fruit flesh type and jam were identified. Peach jam could be an alternative substitute when fresh fruit is not available and when it is prepared with high antioxidant cultivars. © 2016 Society of Chemical Industry.