Effects of high-humidity storage on quality, decay and storage life of cherry, lemon and peach fruits
TL;DR: High humidity had no effect on decay in cherries or peaches, but it significantly reduced weight loss and delayed the appearance of shrivel in peaches stored at 0°C, however, after storage at high humidity for 4 weeks, peaches ripened with low rates of C 2 H 4 evolution and showed severe low-temperature injury, slight peeling-injury and a poor flavour ex-store.
About: This article is published in Scientia Horticulturae.The article was published on 1984-06-01. It has received 30 citations till now. The article focuses on the topics: Prunus & Fruit tree.
Citations
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TL;DR: In this paper, the negative effect of low temperature ( o C) on the shelf life of tropical plants and commodities has been known since at least the eighteenth century, while low temperature storage has the additional benefit of protecting non-appearance quality attributes: texture, nutrition, aroma and flavor.
340 citations
Cites background from "Effects of high-humidity storage on..."
...Peach flavor is better at low versus high RH (Sharkey and Peggie, 1984), reflecting the higher incidence of ‘woolliness’ at the higher RH after 4 weeks at 0°C. Water stress during storage of Brassica juncea at 2–4°C can lead to an increase in leaf sugar content (Lazan et al., 1987a)....
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...There is numerous studies relating reduced chilling injury symptom development in sensitive tropical commodities at high RH. Lemon chilling injury symptoms in the peel are reduced at high RH, though RH had no impact on flesh chilling injury symptoms (Sharkey and Peggie, 1984)....
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...In contrast, storage of sweet cherries at 90–94% versus 95–99% RH had no effect on soluble solids or flavor (Sharkey and Peggie, 1984)....
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...‘Woolliness’ in peaches is however, increased by high RH (Sharkey and Peggie, 1984), as is core flush in apples (Scott and Wills, 1976)....
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...Shelf life of peaches is not increased by storage at 95–99% RH, though cherries and lemons have extended life at 95–98% RH versus storage at less than 95% RH at 0°C (Sharkey and Peggie, 1984)....
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TL;DR: The roles of enzymes involved in modification and/or regulation of cell wall components as well as ethylene signaling components that play key roles in fruit textural changes during fruit ripening and storage will be presented and discussed.
Abstract: Texture changes in ripening fruits influence consumer preference, fruit storability, transportability, shelf-life, and response to pathogen attack. Genetic regulatory factors as well as environmental conditions simultaneously affect texture changes in ripening fruit. Recent physiological and molecular studies provide insights into our knowledge and understanding of events and/or factors that contribute to changes in fruit texture, including softening and lignification. The roles of enzymes involved in modification and/or regulation of cell wall components as well as ethylene signaling components that play key roles in fruit textural changes during fruit ripening and storage will be presented and discussed. In addition, physical as well as chemical regulation of textural changes in ripening fruit will be explored.
112 citations
Cites background from "Effects of high-humidity storage on..."
...For example, peach fruit showed a greater mass loss, including loss of turgor and firmness at 77–83% RH than fruit stored at 95–99% RH (Sharkey and Peggie, 1984)....
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TL;DR: Several sweet cherry (Prunus avium L.) cultivars were stored in air or modified- atmosphere packages (MAP) at 1 °C for 2 or 4 weeks, respectively, and fruit were rated for defects, fruit quality at harvest and after storage, and Fruit firmness.
Abstract: Several sweet cherry (Prunus avium L.) cultivars were stored in air or modified- atmosphere packages (MAP) at 1 °C for 2 or 4 weeks, respectively. The new cultivars included 'Santina', 'Sumpaca Celeste', 'Sumnue Cristalina', 'Sumste Samba', 'Sandra Rose', 'Sumleta Sonata', and 'Skeena', and the standards were 'Lapins', 'Sweetheart', and 'Bing'. Fruit were rated for defects (stem browning, stem shrivel and fruit surface pitting), and fruit quality at harvest and after storage. Weight loss during storage was influenced by year, storage treatment, and cultivar. Stem shrivel, stem browning, and fruit surface pitting varied among cultivars and years. Generally, fruit stored in MAP had higher fruit firmness than at harvest or when stored in air. The respiration rate of fruit was lower in later than in earlier maturing cultivars, but respiration rate at harvest was not related to any of the quality measurements taken after storage. The sweet cherry breeding program at Agriculture and Agri-Food Canada at Summerland has introduced many cultivars that have been adopted by sweet cherry grow- ers around the world. New cultivars recently introduced from the program include 'Santina', 'Sumpaca Celeste', 'Sumnue Cristalina', 'Sumste Samba', 'Sandra Rose', 'Sumleta Sonata', and 'Skeena' (Kappel et al., 1998, 2000a, 2000b). They cover a range of maturities from 8 d before 'Van' to ≈15 d after 'Van', and all have large fruit size and good firmness. However, the postharvest quality and behavior of these new cultivars have not been determined. The flavor of sweet cherries is largely determined by sugar content and acidity. Dur- ing storage acidity changes more rapidly than does soluble solids (i.e., sugar) control (Drake and Fellman, 1987). Loss in flavor during modified-atmosphere (MA) storage is prima- rily associated with reduced acidity (Meheriuk et al., 1995). Cultivars may differ in either acidity at harvest or rate of change in acidity during storage. Fruit firmness is also a very important postharvest quality factor. Cultivars differ in susceptibility to postharvest softening (Brown and Bourne, 1988). Other quality traits that can be affected by storage are fruit surface pitting and stem quality (browning and shrivel); Looney et al. (1996) noted cultivar differences in both of these characteristics. Cherries have no starch reserves, there- fore maintenance of respiration relies prima-
81 citations
Cites background from "Effects of high-humidity storage on..."
...Sharkey and Peggie (1984) reported that sweet cherries stored at high RH were firmer, and had brighter skin and less stem shrivel, than cherries stored at lower RH at the same temperature....
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...Sharkey and Peggie (1984) reported greater firmness of two cherry cultivars when stored at 95% to 99% relative humidity than at 90% to 94%....
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TL;DR: In this paper, the authors investigated the effect of post-harvest physiology on the onset of chilling injuries (Woolliness, gel breakdown and scald) in peaches.
71 citations
References
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TL;DR: In this paper, the ability of peaches to evolve CO 2 and ethylene (C 2 H 4 ) normally upon removal from storage at 1° C to air at 20° C was preserved when 20% CO 2 was applied during storage.
29 citations
TL;DR: Neither mineral foliar sprays nor controlled atmosphere storage were effective in preventing surface pitting, and hydrocooling increased it.
Abstract: A storage disorder of sweet cherries referred to as surface pitting is described and illustrated. Different handling, packaging and storage treatments influenced the amount of the disorder, but did not prevent it. Storage at 0 C or lower resulted in a higher incidence of the disorder than storage at a temperature several degrees higher. Neither mineral foliar sprays nor controlled atmosphere storage were effective in preventing surface pitting, and hydrocooling increased it.
23 citations
TL;DR: Deterioration of sweet cherries after harvest due to surface pitting caused by impact damage was positively correlated to storage temperature and duration and fruit that was warm at time of damage developed fewer bruises after 4 days in storage.
Abstract: Deterioration of sweet cherries (Prunus avium L) after harvest due to surface pitting caused by impact damage was positively correlated to storage temperature and duration Cooler fruit temperatures at the time of impact increased the incidence of surface pitting in 1977 and the rate of pitting development in 1978 The incidence of bruised fruit increased to a maximum in fruit stored for 4 days after which the incidence of fruit bruises declined Fruit that was warm at time of damage developed fewer bruises after 4 days in storage Warm storage temperatures accelerated the development of bruise symptoms
19 citations
01 Jun 1977
14 citations