RESUMEN
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.
RESUMEN
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.
RESUMEN
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.
