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14 pages, 1485 KiB

Open AccessArticle

Exploration of Strawberry Fruit Quality During Harvest Season Under a Semi-Forcing Culture with Plants Nursed Without Chilling

by Paula Pedrozo, Bettina Lado, Ana Inés Moltini, Esteban Vicente and Joanna Lado

Plants 2024, 13(21), 3052; https://doi.org/10.3390/plants13213052 - 31 Oct 2024

Viewed by 418

Abstract

Strawberry, a profitable crop, adapts well to diverse environments. This study evaluated the stability of fruit quality in different strawberry varieties produced as green plants without chilling during the harvest season in northern Uruguay. The focus was on understanding the impact of harvest [...] Read more.

Strawberry, a profitable crop, adapts well to diverse environments. This study evaluated the stability of fruit quality in different strawberry varieties produced as green plants without chilling during the harvest season in northern Uruguay. The focus was on understanding the impact of harvest date versus agricultural practices (different orchards and growers) on key fruit quality variables such as color, firmness, sugars, and acidity. Results indicated that the INIA Yrupé variety showed greater stability in external coloration and sugar content across harvest dates, suggesting that standardizing fruit coloration is viable under challenging conditions. INIA Guapa consistently met minimum requirements for soluble solids and ratio, with stable acidity and red coloration. Firmness was positively correlated with ratio (r = 0.81) and negatively impacted by rainfall 2–3 days before harvest. The findings suggest that harvest date has a more significant impact on INIA Yrupé fruit quality than growing conditions or practices, with variability observed in firmness and ratio but minimal variation in fruit coloration. These insights highlight the importance of harvest timing for maintaining stable fruit quality traits, which is crucial for breeding programs and ensuring consistent sensory quality and crop profitability. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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16 pages, 3205 KiB

Open AccessArticle

Effect of Different Postharvest Pre-Cooling Treatments on Quality of Water Bamboo Shoots (Zizania latifolia) during Refrigerated Storage

by Shuwen Tang, Zhongyi Xu, Chenwei Chen and Jing Xie

Plants 2024, 13(20), 2856; https://doi.org/10.3390/plants13202856 - 12 Oct 2024

Viewed by 643

Abstract

Post-harvest pre-cooling of water bamboo shoots (WBS) [Zizania latifolia] can effectively delay its quality deterioration. Six types of pre-cooling treatments were used to pre-cooling post-harvest WBS, including cold slightly acidic electrolytic water pre-cooling (CSAEW), cold water pre-cooling (CWPC), vacuum pre-cooling (VPC), [...] Read more.

Post-harvest pre-cooling of water bamboo shoots (WBS) [Zizania latifolia] can effectively delay its quality deterioration. Six types of pre-cooling treatments were used to pre-cooling post-harvest WBS, including cold slightly acidic electrolytic water pre-cooling (CSAEW), cold water pre-cooling (CWPC), vacuum pre-cooling (VPC), strong wind pre-cooling (SWPC), refrigerator pre-cooling (RPC), and fluid ice pre-cooling (FIPC). The effects of different pre-cooling treatments on the quality of refrigerated WBS were investigated. The results showed that the FIPC treatment was harmful to the storage quality of WBS, while the other five pre-cooling treatments could extend the shelf life of WBS to some extent. These pre-cooling treatments can inhibit the respiration of WBS, slow down its weight loss and lignification process, and maintain its relatively high levels of nutrient content and antioxidant activity. The CSAEW treatment outperformed other treatments in terms of bactericidal action and microbiological content control for WBS during storage. The protective effect of CSAEW treatment on the storage quality of WBS was relatively the best, and extended the shelf life of WBS by 12 days compared to the control group. This study indicated that the CSAEW pre-cooling treatment offers a new choice for pre-cooling root vegetables. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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11 pages, 4156 KiB

Open AccessArticle

Effects of Different Cutting Styles on Physiological Properties in Fresh-Cut Carrots

by Ning Zhou, Sen Ma, Minwei Zhang and Jiayi Wang

Plants 2024, 13(12), 1665; https://doi.org/10.3390/plants13121665 - 16 Jun 2024

Cited by 1 | Viewed by 984

Abstract

With the internationalization of Chinese culture, ready-to-cook Chinese food has become popular. Vegetables in Chinese preparations are usually cut into slices, cubes, and shreds. Carrots, as a typical Chinese side dish, were selected as the model in this work. The polyphenol content, antioxidant [...] Read more.

With the internationalization of Chinese culture, ready-to-cook Chinese food has become popular. Vegetables in Chinese preparations are usually cut into slices, cubes, and shreds. Carrots, as a typical Chinese side dish, were selected as the model in this work. The polyphenol content, antioxidant capacity, O₂⁻, hydrogen peroxide, malondialdehyde, lignin, antioxidant enzymes, and other enzymes activities were analyzed. The results indicated that these parameters were insignificantly different between three cutting styles. Therefore, metabolomics is further employed. Pathway enrichment indicated that glyceollin II and 6″-malonylgenistin were metabolites particularly expressed in the isoflavonoid biosynthesis pathway; (+)-gallocatechin, trans-chlorogenic acid, and (−)-epiafzelechin were specifically identified in the flavonoid biosynthesis pathway after slicing; and shredding caused the expression of coniferyl aldehyde and eugenol, which were specifically expressed in the phenylpropanoid biosynthesis pathway. These results indicate that different cutting styles do not change the physiological indicators of carrots but induce the expression of specific metabolites. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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16 pages, 3222 KiB

Open AccessArticle

Effects of Delaying the Storage of ‘Hass’ Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity

by Daniela Olivares, Pablo A. Ulloa, Cristina Vergara, Ignacia Hernández, Miguel Ángel García-Rojas, Reinaldo Campos-Vargas, Romina Pedreschi and Bruno G. Defilippi

Plants 2024, 13(11), 1455; https://doi.org/10.3390/plants13111455 - 24 May 2024

Cited by 1 | Viewed by 1062

Abstract

During ripening, ‘Hass’ avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used method for avocado storage; however, few studies have simulated this technology and considered the days of regular air (RA) storage prior [...] Read more.

During ripening, ‘Hass’ avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used method for avocado storage; however, few studies have simulated this technology and considered the days of regular air (RA) storage prior to CA storage. Herein, the effect of delaying the storage of ‘Hass’ avocado (>30% dry matter) in a CA was examined. Long-term storage conditions (5 °C for 50 days) corresponded to (i) regular air storage (RA), (ii) CA (4 kPa O₂ and 6 kPa CO₂) and (iii) 10 days in RA + 40 days in a CA and (iv) 20 days in RA + 30 days in a CA. Evaluations were performed during storage and at the ready-to-eat (RTE) stage. Skin color remained unchanged during storage, but at the RTE stage, more color development was observed for fruits stored under CA conditions, as these fruits were purple/black (>50%). At the RTE stage, the anthocyanin content increased, and compared to fruit under RA, fruit under a CA contained a five-fold greater content. A 20-day delay between harvest and CA storage increased the fruit softening rate and skin color development after cold storage, reducing the effectiveness of CA as a postharvest technology for extending storage life. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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18 pages, 4992 KiB

Open AccessArticle

Quality Characteristics, Sensory Profiles and Ethylene Production of Stored ‘Abate Fetel’ Pears Sorted at Harvest by Time-Resolved Reflectance Spectroscopy

by Maristella Vanoli, Maurizio Grassi, Marina Buccheri, Giovanna Cortellino, Fabio Lovati, Rosita Caramanico, Pietro Levoni, Alberto Dalla Mora, Lorenzo Spinelli and Alessandro Torricelli

Plants 2023, 12(23), 4013; https://doi.org/10.3390/plants12234013 - 29 Nov 2023

Cited by 1 | Viewed by 1049

Abstract

Time-resolved reflectance spectroscopy (TRS), a nondestructive technique, can help the industry to provide high-quality fruit to encourage pear consumption. The absorption coefficient measured by TRS at 670 nm (μ_a670) represents a maturity index for pear fruit, with less mature pears [...] Read more.

Time-resolved reflectance spectroscopy (TRS), a nondestructive technique, can help the industry to provide high-quality fruit to encourage pear consumption. The absorption coefficient measured by TRS at 670 nm (μ_a670) represents a maturity index for pear fruit, with less mature pears high μ_a670 and more mature low μ_a670. The aim of this work was to study the quality characteristics, the sensory profiles and the ethylene production of ‘Abate Fetel’ pears sorted at harvest in different TRS maturity classes and stored in different atmospheres. At harvest, 540 pears were measured by TRS for μ_a670, ranked by μ_a670 in three maturity classes (less-LeM, medium-MeM and more-MoM mature) and randomized in nine samples according to 1-MCP treatment (treated, control), storage time (4–6 months) and atmosphere (air-NA; CA: 8–12 kPa O₂, 1 kPa CO₂). Fruits were examined at harvest and after 7 days of poststorage shelf life for skin color, firmness, soluble solids, acidity and ethylene production and were submitted to sensory analysis. At harvest and after storage, MoM pears were less green and showed a higher SSC content than LeM ones. After storage, MoM pears produced less ethylene and were perceived to be firmer (especially in 1-MCP-treated pears), more astringent and less juicy (when stored for 6 months) than LeM ones. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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12 pages, 3000 KiB

Open AccessArticle

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 2: Fruits (Blueberries and Blackberries)

by Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, Asunción Iguaz and Ginés Benito Martínez-Hernández

Plants 2023, 12(19), 3418; https://doi.org/10.3390/plants12193418 - 28 Sep 2023

Cited by 3 | Viewed by 1647

Abstract

Plant essential oils (EOs) have an important ability to inhibit ethylene biosynthesis. Nevertheless, the effects of EOs on the key components of ethylene biosynthesis (l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content) have not yet been thoroughly studied. Accordingly, this study [...] Read more.

Plant essential oils (EOs) have an important ability to inhibit ethylene biosynthesis. Nevertheless, the effects of EOs on the key components of ethylene biosynthesis (l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content) have not yet been thoroughly studied. Accordingly, this study focused on the effects of emitted EOs from active packaging (EO doses from 100 to 1000 mg m⁻²) on the key components of ethylene biosynthesis of blueberries and blackberries under several storage temperatures. Anise EO and lemon EO active packaging induced the greatest inhibitory effects (60–76%) on the ethylene production of blueberries and blackberries, respectively, even at high storage temperatures (22 °C). In terms of EO doses, active packaging with 1000 mg m⁻² of anise EO or lemon EO led to the highest reduction of ethylene production, respectively. At 22 °C, the investigated EO active packing reduced the activities of ACC synthase and ACC oxidase up to 50%. In order to minimise ethylene biosynthesis in blueberries and blackberries when they are stored even under improper temperature scenarios at high temperatures, this EO active packaging is a natural and efficient technological solution. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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13 pages, 4356 KiB

Open AccessArticle

The Potential of Essential Oils from Active Packaging to Reduce Ethylene Biosynthesis in Plant Products. Part 1: Vegetables (Broccoli and Tomato)

by Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, Francisco Artés-Hernández, Pedro Villalba and Ginés Benito Martínez-Hernández

Plants 2023, 12(19), 3404; https://doi.org/10.3390/plants12193404 - 27 Sep 2023

Cited by 3 | Viewed by 1487

Abstract

Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects have not been deeply studied yet on the key components of the ethylene biosynthesis pathway: l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content. Hence, [...] Read more.

Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects have not been deeply studied yet on the key components of the ethylene biosynthesis pathway: l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, and ACC content. Hence, the present study aimed to elucidate the effects of released EOs from active packaging (with different EO doses ranging from 100 to 1000 mg m⁻²) on the ethylene biosynthesis key components of broccoli and tomato under different storage temperature scenarios. The largest ethylene inhibitory effects on broccoli and tomatoes were demonstrated by grapefruit EO and thyme essential EO (up to 63%), respectively, which were more pronounced at higher temperatures. Regarding EO doses, active packaging with a thyme EO dose of 1000 mg m⁻² resulted in the strongest reduction (33–38%) of ethylene production in tomatoes. For broccoli, identical results were shown with a lower grapefruit EO dose of 500 mg m⁻². The studied EO-active packaging decreased ACC synthase and ACC oxidase activities by 40–50% at 22 °C. Therefore, this EO-active packaging is a natural and effective technology to reduce ethylene biosynthesis in broccoli and tomatoes when they are stored, even in unsuitable scenarios at high temperatures. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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Review

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47 pages, 3429 KiB

Open AccessReview

Recent Advances in Postharvest Application of Exogenous Phytohormones for Quality Preservation of Fruits and Vegetables

by Sbulelo Mwelase, Jerry O. Adeyemi and Olaniyi A. Fawole

Plants 2024, 13(22), 3255; https://doi.org/10.3390/plants13223255 - 20 Nov 2024

Viewed by 393

Abstract

The increasing global population has heightened the demand for food, leading to escalated food production and, consequently, the generation of significant food waste. Factors such as rapid ripening, susceptibility to physiological disorders, and vulnerability to microbial attacks have been implicated as contributing to [...] Read more.

The increasing global population has heightened the demand for food, leading to escalated food production and, consequently, the generation of significant food waste. Factors such as rapid ripening, susceptibility to physiological disorders, and vulnerability to microbial attacks have been implicated as contributing to the accelerated senescence associated with food waste generation. Fruits and vegetables, characterized by their high perishability, account for approximately half of all food waste produced, rendering them a major area of concern. Various postharvest technologies have thus been employed, including the application of phytohormone treatments, to safeguard and extend the storability of highly perishable food products. This review, therefore, explores the physicochemical properties and biological aspects of phytohormones that render them suitable for food preservation. Furthermore, this review examines the effects of externally applied phytohormones on the postharvest physiology and quality attributes of fresh produce. Finally, the review investigates the mechanisms by which exogenous phytohormones preserve food quality and discusses the associated limitations and safety considerations related to the use of these compounds in food applications. Full article

(This article belongs to the Special Issue Postharvest Quality and Physiology of Vegetables and Fruits)

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