Response of different maturity stages of sapota (Manilkara achras Mill.) cv. Kallipatti to in-package ethylene absorbent
Sapota fruits are highly perishable due to their climacteric nature. The rapid softening of fruits is primarily due to high activity of many oxidative enzymes and liberation of ethylene. Harvest maturity plays a crucial role in deciding the marketability of climacteric fruits in general. Attempt has been made to evaluate the response of ethylene absorbent on variable maturity groups of harvested Sapota cv. Kallipatti with the objective to delay the ripening during transit and extend its marketability during storage at ambient condition (27–32 °C & 65–75% R.H.). Harvested fruits having three different degree of ripeness (as maturity indices viz. mature, half-ripe and ripe) were packed with or without ethylene absorbent sachets (Bioconservación, France) in 10 kg CFB boxes and transported from Dahnu to Delhi covering a distant of approximately 2500 KM by truck on road along with conventional packaging as control. The fruits were evaluated immediately on arrival at Delhi and subsequently during storage for various physical, physiological, biochemical and decay parameters. Mature fruits with ethylene absorbent exhibited maximum delay in ripening, low ethylene liberation, weight loss and high fruit firmness. The response of ethylene absorbent to extend the marketability of ripe fruit was not significant.
Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage.
The effect of Aloe vera (AV) gel (at 50% or 100%) alone or enriched with Fagonia indica (FI) plant extract at 1% on physiological and biochemical responses of sapodilla fruit were studied during storage at 20 °C for 12 days. Sapodilla fruit treated with AV 100% and FI 1% significantly reduced weight loss, decay incidence, soluble solids concentration, and kept a high level of firmness and titratable acidity compared to the untreated fruit. FI 1% added to AV 50% or AV 100% efficiently maintained higher ascorbic acid, total flavonoids, total phenolics and radical scavenging activity of sapodilla fruit. The panelists did not detect any negative effect of AV gel and FI plant extract on the sensory attributes of sapodilla fruit. Therefore, the addition of FI plant extract to AV gel coating could be a promising approach to prolong the shelf life and preserve the quality of sapodilla fruit during storage.
Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality
Abstract The objectives of this study were to determine the efficacy of 1-MCP treatments at various temperatures and durations, and to evaluate the effects of 1-MCP on ‘Cortland’ and ‘Empire’ apple quality after storage. Fruit were exposed to 0.6 μl l−1 of 1-MCP for 0, 3, 6, 9, 12, 16, 24, or 48 h at 3, 13, or 23 °C. Following treatment, fruit were stored in ambient air at 0–1 °C for 120 days and then held at 20 °C for 7 days. ‘Cortland’ apples treated with 1-MCP at 3 °C showed improved firmness retention (>63.0 N) with at least 9 h of treatment, whereas those treated at either 13 or 23 °C showed improved firmness retention with at least 6 h of treatment. ‘Empire’ apples treated with 1-MCP showed improved firmness retention (>67.5 N) with only 3 h of treatment regardless of temperature, but those treated at 3 °C for 3 h no longer had the full firmness advantage after an additional 7 days at 20 °C. There was no significant effect of 1-MCP on soluble solids concentration. Treatment with 1-MCP for 3 h at any of the temperatures significantly reduced the incidence of superficial scald in ‘Cortland’ apples. Overall, the results indicate that 1-MCP has tremendous potential for maintaining apple quality during storage, but its efficacy can be affected by treatment temperature and duration as well as by apple cultivar.