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The physico-chemical properties of potato tubers change with age, which can affect not only the quality of the tubers but also the quality and shelf-life of fresh-cut potatoes (FCP) produced from older tubers. One of the methods that has proven useful for extending the shelf-life of some foods is ultraviolet-C (UV-C) irradiation. This study investigated whether UV-C irradiation can mitigate the negative effects of tuber age. FCP from tubers after storage (1 and 9 months), vacuum-packaged, were irradiated with UV-C (2.70 kJ m−2) and stored (6 °C/15 days). The total aerobic mesophilic bacteria count (TAMBC), total and soluble solids content, pH, firmness, color, chlorogenic acid, reducing sugars, sensory properties of raw FCP and subsequently boiled and fried FCP, and acrylamide content in fried FCP were monitored. UV-C irradiation of FCP does not affect all parameters equally for both tuber ages, but was generally effective in reducing TAMBC, and UV-C-treated samples reached a shelf-life of 15 days. UV-C irradiation improved the sensory properties of raw and thermally processed FCP at both ages. UV-C irradiation caused an increase in acrylamide content in fried FCP, regardless of. the tubers age, but all samples were safe in this respect. [ABSTRACT FROM AUTHOR]

Parsnip, a root vegetable from the Apiaceae family, is rich in dietary fiber, pectin, and starch but remains relatively unfamiliar in South Korea. This study investigated the physicochemical properties of two Korean-grown parsnip cultivars, 'Warrior' and 'Albion', focusing on their organic acid and sugar compositions. The 'Warrior' cultivar has higher firmness and water content but lower SSC compared to 'Albion'. In 'Warrior', malic and lactic acids were the main organic acids, while 'Albion' had predominant oxalic and malic acids. Malic acid was also the primary organic acid in the inedible parts of 'Warrior', and oxalic acid in 'Albion'. In the edible parts of both cultivars, sucrose was identified as the main sugar. In 'Warrior', the levels were 88.59%, 90.35%, and 79.13% in the cortex, pith, and skin, respectively, while in 'Albion', the levels were 88.56%, 64.40%, and 67.39%. 'Warrior' showed higher total sugar content in its cortex (6.66%) compared to 'Albion' (3.67%). These results highlight the beneficial compounds in parsnips and suggest their potential for improving dietary strategies and health. [ABSTRACT FROM AUTHOR]

• Muscadines show differences in bioactive compound levels across cultivars. • Purple cultivars display elevated levels of bioactive compounds compared to bronze ones. • Purple cultivars maintain higher levels of bioactive compounds than bronze cultivars. • Peel reveals superior levels of bioactive compounds and antioxidants compared to the flesh. • 'Supreme' demonstrates the highest storability, followed by 'Paulk' and 'Alachua'. The postharvest changes in bioactive compounds and antioxidant activity of the whole fruit, peel, and flesh, as well as color, weight and firmness changes, were investigated in six commercial muscadine cultivars (three purple: 'Alachua' (AL), 'Paulk' (PA), and 'Supreme' (SU); and three bronze: 'Granny Val' (GV), 'Hall' (HA), and 'Triumph' (TR) during cold storage at 4 °C for 42 days. Weight loss increased significantly (P < 0.05), with SU losing 5.79% and HA losing 8.23% by day 42. Firmness significantly (P < 0.05) decreased during cold storage, with SU displaying the higest (164.02 g mm−1) and HA the lowest (110.75 g mm−1) by the end of storage. Total soluble solids (TSS), titratable acidity (TA), and their ratio (TSS/TA) showed variations among cultivars and parts of the fruit, with purple cultivars consistently exhibiting higher titratable acidity (TA) compared to bronze cultivars, while bronze cultivars demonstrated higher TSS/TA ratios. TSS ranged from 13.25 to 16.8%, TA from 0.62 to 0.84%, and TSS/TA ratios varied from 20.53 to 41.23 across cultivars (in whole fruit). HA (15.32%) and TR (15.32%) exhibited the highest TSS content, while GV had the lowest TSS at 13.25%. In terms of TA, AL had the highest value at 0.86%, whereas HA (0.46%) and TR (0.51%) recorded the lowest TA. The TSS/TA ratio ranged from 18.31 in AL to 36.85 in HA, representing the lowest and highest ratios, respectively. Color parameters differed between purple and bronze cultivars, with purple cultivars displaying higher a * (red component), while bronze cultivars had higher L * and C * values (lighter and more pure color); the h ° values of the purple and bronze cultivars were also significantly (P < 0.05) different, but did not differ within each group. The purple cultivars had higher total anthocyanin concentration (TAC) (8.4–15.31 mg L−1), total phenolic content (TPC) (92.11–107.01 mg GAE L−1), and total antioxidant activity (TAA) (150.25–250.05 μmoles L−1) than the bronze cultivars, and the peel had higher levels of those bioactive compounds than the flesh. AL exhibited the highest TAC at 15.31 mg L−1, followed by SU (13.01 mg L−1) and PA (8.4 mg L−1). In terms of TPC, AL (107.01 mg GAE L−1) and SU (92.11 mg GAE L−1) had the highest levels, with PA (74.89 mg GAE L−1) following. Among the bronze cultivars, TR had the highest TPC (61.41 mg GAE L−1), while GV exhibited the lowest (35.09 mg GAE L−1). The TAA of the purple cultivars ranged from around 250 to 134 μmoles L−1 TE in whole fruit, 500 to 319 μmoles L−1 in the peel, and 17 to 10 μmoles L−1 in flesh, while the TAA of the bronze cultivars ranged from about 122 to 56 μmoles L−1 TE in whole fruit, 248 to 120 μmoles L−1 in the peel, and 16 to 10 μmoles L−1in the flesh. During cold storage, TAC, TPC, and TAA decreased in both the peel and the flesh, but more so in the peel. Two of the three purple cultivars (SU and AL) maintained more TAC, TPC, and TAA in the peel than the three bronze cultivars. Based on our results, the purple muscadine cultivar SU, followed by purple PA and AL, exhibited better storability than the bronze cultivars in terms of maintaining their quality factors closest to the initial values. Among the bronze cultivars, GV exhibited the best storability. Overall, the order of storability of muscadine cultivars was SU, PA, AL, GV, TR, and HA. [ABSTRACT FROM AUTHOR]

From economic and nutritional points of view, tomato is, historically, considered one of the most important crops. Without significant yield reduction, most commercial cultivars of tomato crops are sensitive to moderate levels of salinity. However, high levels of salt stress can negatively affect the yield and quality of tomato fruits. Therefore, this study was conducted to evaluate the yield and fruit quality of three tomato cultivars (Forester, Ghandowra-F1, and Feisty-Red) cultivated hydroponically, under three different levels of nutrient solution salinity. Evaluation of tomato fruits was performed based on quantity (number and weight of fruits, and total fruit yield), physical quality (color and firmness), and chemical quality (refractometric index "Brix", pH, EC, K+, Na+, and NO3-). Experiments were conducted using three salinity levels of the nutrient solution with electrical conductivity values (dSm-1) of 2.5 (control), 6.0, and 9.5. Results showed that the studied tomato cultivars were significantly influenced by high salinity (9.5 dSm-1) in comparison to the low (2.5 dSm-1) and medium (6.0 dSm-1) levels of salinity. On average, the highest fruit weight per plant of 1944.84 g and total fruit yield of 4.42 kgm-2 were observed at the low salinity level; however, no significant differences were obtained in the two yield factors (single fruit weight and total fruit yield) for the low and medium salinity levels. On the other hand, a significant reduction in tomato yield (31%) was associated with the high salinity level compared to the yield at low and medium salinity levels. Results of physical quality parameters showed highly significant differences among all salinity levels. On average, the maximum value of color change (1.72) was associated with the medium salinity level, and the maximum value of firmness (9.61 Ncm-1) was recorded at the high salinity level. Salinity levels and tomato cultivars introduced significant differences in chemical quality parameters; however, no significant differences in these parameters were attributed to the low and medium salinity levels. The maximum value of pH was recorded for the combination of medium salinity and Forester cultivar. Moreover, the maximum values of Brix, EC, K+, Na+, and NO3- were recorded for the Ghandowra-F1 cultivar at the high salinity level. Unlike the Feisty-Red, the performance of the Forester and Ghandowra-F1 cultivars was found to be acceptable at the tested medium salinity level (6.0 dSm-1). [ABSTRACT FROM AUTHOR]

Parsnip, a root vegetable from the Apiaceae family, is rich in dietary fiber, pectin, and starch but remains relatively unfamiliar in South Korea. This study investigated the physicochemical properties of two Korean-grown parsnip cultivars, ‘Warrior’ and ‘Albion’, focusing on their organic acid and sugar compositions. The ‘Warrior’ cultivar has higher firmness and water content but lower SSC compared to ‘Albion’. In ‘Warrior’, malic and lactic acids were the main organic acids, while ‘Albion’ had predominant oxalic and malic acids. Malic acid was also the primary organic acid in the inedible parts of ‘Warrior’, and oxalic acid in ‘Albion’. In the edible parts of both cultivars, sucrose was identified as the main sugar. In ‘Warrior’, the levels were 88.59%, 90.35%, and 79.13% in the cortex, pith, and skin, respectively, while in ‘Albion’, the levels were 88.56%, 64.40%, and 67.39%. ‘Warrior’ showed higher total sugar content in its cortex (6.66%) compared to ‘Albion’ (3.67%). These results highlight the beneficial compounds in parsnips and suggest their potential for improving dietary strategies and health.

Avocado, a fruit from southcentral Mexico, is nowadays distributed worldwide due to its health-promoting properties. The long-distance transportation and storage conditions can significantly affect the fruit quality and shelf life. The mathematical modeling of avocado quality parameters at different storage temperatures can be a tool to manage the distribution chain and minimize quality losses. In this study, "Hass" avocados were stored at three different temperatures of 5, 20, and 30°C, and physical and physiological changes were evaluated over time. 30 avocados were used to follow mass loss, size, shape, color, and texture. Using computer vision system (CVS) analysis, co-occurrence matrices were generated, and standard features were calculated. Other 200 avocados were used to evaluate the firmness and chlorophyll degradation. This work is a contribution to improving avocado fruits distribution under dynamic conditions by using a nondestructive computer vision system (CVS) method. [ABSTRACT FROM AUTHOR]

The effects of post-harvest spray treatments with essential oils (EOs) obtained from sage and aniseed on maintaining the quality of pears of the 'Williams' variety during storage was studied. Harvested pears were picked when they had reached their optimal maturity and underwent a treatment involving the application of aqueous solutions of glycerin, with varying amounts of sage essential oil (SEO) and aniseed essential oil (AEO). Weight loss during storage varied according to the treatment applied with the lowest values recorded for sage essential oil at concentrations of 300 ppm (6.24%) and 250 ppm (6.60%), respectively. Aniseed essential oil had a smaller effect on weight loss compared to sage essential oil. Fruit firmness was better maintained under the influence of the essential oil treatments, with those treated with sage essential oil standing out. The concentration of the essential oils that is used influences the antimicrobial activity of the post-harvest treatment that is applied, with higher essential oil concentrations leading to more pronounced decreases in the total number of mesophilic aerobic bacteria immediately after treatment (4.05 for SEO 200; 3.00 for SEO 300, respectively). The use of post-harvest techniques involving the application of aqueous solutions containing glycerol and essential plant oils by spraying can extend the shelf life of pear fruits. [ABSTRACT FROM AUTHOR]

White-fruited strawberry cultivars have recently become popular due to their exotic appearance and flavor, but more needs to be known about their overall quality and postharvest performance. The objective of this study was to characterize and compare the overall quality of the white-fruited strawberry Florida Pearl® 'FL 16.78-109' against the commercial, red-fruited strawberry 'Florida Brilliance' at harvest and during cold storage (1 °C). Results showed that harvest date and weather conditions contributed to significant differences in fruit quality, regardless of the cultivar. However, Pearl was softer at harvest and had lower total phenolic and anthocyanin contents but was less acidic and had higher total sugars and ascorbic acid contents than Brilliance. Pearl major polyphenols were kaempferol 3-glucoside, quercetin 3-glucoside, quercetin, and gallic acid, while for Brilliance epicatechin, pelargonidin, pelargonidin 3-glucoside, and ferulic acid were the major polyphenol compounds identified. After cold storage, Pearl lost less weight than Brilliance and showed a less dramatic decline in individual polyphenols. Pearl and Brilliance anthocyanins and phenolic acids were the polyphenol groups most affected by cold storage because they showed the highest decline from harvest to the end of storage. Cold storage also had different effects on other polyphenols, but the effect was cultivar-dependent. Overall, white strawberries have a unique appearance, are sweet, have an excellent bioactive profile, and can maintain good postharvest quality. [ABSTRACT FROM AUTHOR]

Increasingly, in orchards around the world that are planted one after another, disturbances are observed, and these issues with growth and development are called replantation disease. It is manifested mainly by poor tree growth after planting and poor ripening. One way to reduce replantation disease is to improve soil fertility after many years of fruit tree cultivation. The aim of the work was to evaluate the growth and yield of cherries after replantation and to compare this with a site where fruit trees had not grown before. The trees were planted at two sites: after the replantation of the cherry orchard (OR1) and in a site where fruit trees had not been cultivated before (OR2). Two combinations were used in each orchard: boiler without mulching (C), mulch—after planting mulching with a substrate after growing mushrooms (M). The trees at the site after replantation grew and bore less fruit than in the position where fruit trees had not grown before. The disease also affected some of the quality characteristics of the fruit. This resulted in an increase in fruit weight and a darker color (L*) and a higher value of hue fruit color. Mulching, which is often recommended in orchards planted after previous cultivation, did not provide the expected improvement. It did not significantly affect tree growth and yield. Only an effect on the content of components in the soil was observed, but it affected the condition of the trees. In addition, we analyzed how experimental combinations responded to climatic conditions by calculating the correlations between the SAT (sum of active temperatures) and the stages of tree development. [ABSTRACT FROM AUTHOR]

Introduction: Mango (Mangifera indica L.), acclaimed as the 'king of fruits' in the tropical world, has historical, religious, and economic values. It is grown commercially in more than 100 countries, and fresh mango world trade accounts for ~3,200 million US dollars for the year 2020. Mango is widely cultivated in sub-tropical and tropical regions of the world, with India, China, and Thailand being the top three producers. Mango fruit is adored for its taste, color, flavor, and aroma. Fruit color and firmness are important fruit quality traits for consumer acceptance, but their genetics is poorly understood. Methods: For mapping of fruit color and firmness, mango varieties Amrapali and Sensation, having contrasting fruit quality traits, were crossed for the development of a mapping population. Ninety-two bi-parental progenies obtained from this cross were used for the construction of a high-density linkage map and identification of QTLs. Genotyping was carried out using an 80K SNP chip array. Results and discussion: Initially, we constructed two high-density linkage maps based on the segregation of female and male parents. A female map with 3,213 SNPs and male map with 1,781 SNPs were distributed on 20 linkages groups covering map lengths of 2,844.39 and 2,684.22cM, respectively. Finally, the integrated map was constructed comprised of 4,361 SNP markers distributed on 20 linkage groups, which consisted of the chromosome haploid number in Mangifera indica (n =20). The integrated genetic map covered the entire genome of Mangifera indica cv. Dashehari, with a total genetic distance of 2,982.75 cM and an average distance between markers of 0.68 cM. The length of LGs varied from 85.78 to 218.28 cM, with a mean size of 149.14 cM. Phenotyping for fruit color and firmness traits was done for two consecutive seasons. We identified important consistent QTLs for 12 out of 20 traits, with integrated genetic linkages having significant LOD scores in at least one season. Important consistent QTLs for fruit peel color are located at Chr 3 and 18, and firmness on Chr 11 and 20. The QTLs mapped in this study would be useful in the marker-assisted breeding of mango for improved efficiency. [ABSTRACT FROM AUTHOR]

IntroductionMango (Mangifera indica L.), acclaimed as the ‘king of fruits’ in the tropical world, has historical, religious, and economic values. It is grown commercially in more than 100 countries, and fresh mango world trade accounts for ~3,200 million US dollars for the year 2020. Mango is widely cultivated in sub-tropical and tropical regions of the world, with India, China, and Thailand being the top three producers. Mango fruit is adored for its taste, color, flavor, and aroma. Fruit color and firmness are important fruit quality traits for consumer acceptance, but their genetics is poorly understood.MethodsFor mapping of fruit color and firmness, mango varieties Amrapali and Sensation, having contrasting fruit quality traits, were crossed for the development of a mapping population. Ninety-two bi-parental progenies obtained from this cross were used for the construction of a high-density linkage map and identification of QTLs. Genotyping was carried out using an 80K SNP chip array.Results and discussionInitially, we constructed two high-density linkage maps based on the segregation of female and male parents. A female map with 3,213 SNPs and male map with 1,781 SNPs were distributed on 20 linkages groups covering map lengths of 2,844.39 and 2,684.22cM, respectively. Finally, the integrated map was constructed comprised of 4,361 SNP markers distributed on 20 linkage groups, which consisted of the chromosome haploid number in Mangifera indica (n =20). The integrated genetic map covered the entire genome of Mangifera indica cv. Dashehari, with a total genetic distance of 2,982.75 cM and an average distance between markers of 0.68 cM. The length of LGs varied from 85.78 to 218.28 cM, with a mean size of 149.14 cM. Phenotyping for fruit color and firmness traits was done for two consecutive seasons. We identified important consistent QTLs for 12 out of 20 traits, with integrated genetic linkages having significant LOD scores in at least one season. Important consistent QTLs for fruit peel color are located at Chr 3 and 18, and firmness on Chr 11 and 20. The QTLs mapped in this study would be useful in the marker-assisted breeding of mango for improved efficiency.

It is well known that the harvesting period and the storage duration have a significant effect on the quality characteristics of cherry tomato fruits. On the other hand, the effect of the fruit position in the truss has not been studied, as well as the relative contribution of each one of these factors on fruit quality. For this purpose, cherry tomato (Genio F1) whole trusses were harvested at the fruit red ripe stage during three periods. At each harvesting period, the first four (at the base of the truss) and the last four (at the top) fruits from each truss that was previously trimmed to 10 fruits, were stored at 12 °C for 0, 4 and 10 days. At the end of each storage duration, the external color, firmness, antioxidant capacity, pH and titratable acidity, as well as dry matter, soluble solid, total soluble phenol, lycopene, total carotenoid and β-carotene content, were determined. Analysis of variance (ANOVA) indicated that the harvesting period had the most significant effect on skin color parameters L * and C * and β-carotene, as well as on antioxidant capacity, total soluble phenols, dry matter and total soluble solids, while it also had an appreciable effect on titratable acidity. The storage duration had a dominant effect on firmness, total carotenoids and lycopene, while it had an appreciable effect on skin color parameter L * as well. On the other hand, the fruit position in the truss exerted an exclusive effect on ho and a */b * ratio skin color parameters and pH and an appreciable effect on titratable acidity. [ABSTRACT FROM AUTHOR]

Copyright of Revista Entramado is the property of Universidad Libre Seccional Cali and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The main aim of this study was to evaluate the effect of nut sizes and drying methods on the sensory attributes of hazelnut cultivars (Corylus avellana L. cvs. Çakıldak, Palaz and Tombul) during the storage. Shelled hazelnut were dried under sun, shadow at room conditions and cold dried at 2 °C and 7 °C and stored at 20±5 °C and 80±5 % relative humidity. Evaluation of sensory attributes was carried out quarterly (harvest, 3, 6, and 9 months). In the Çakıldak cultivar (in 16 mm size), the odor of cold-dried hazelnuts at 2°C was higher than other drying methods in the last two measurements. It was observed that shadow-dried hazelnuts and at 7°C cold, dried hazelnuts had lower rancidity. No significant effect of drying methods was observed on the cultivars' flavor, firmness and color. As a result, it is revealed that drying methods have an effect on the rancidity in hazelnut kernels during storage. [ABSTRACT FROM AUTHOR]

Nitrogen fertilization is a basic agrotechnical orchard treatment, and affects quality and size of the crops. The aim of this study was to assess the impact of nitrogen fertilization on the yield and quality of sour cherry fruit of the 'Łutówka' cultivar. The course of climatic conditions in relation to the timing of flowering and fruiting was analyzed. The trials were carried out in three different experimental sour cherry orchards (quarters) with different planting dates (1999, 2001 and 2002) located at the experimental orchard of the Poznań University of Life Sciences in Poland. In each orchard, three levels of fertilization were used: control without fertilization, fertilization at a dose of 60 kg N ha−1 and fertilization at 120 kg N ha−1. Increasing the dose of N did not have a significant effect on sour cherry yield. However, it resulted in a reduction of fruit weight, extract content, acidity and TSS/TA ratio, whereas the brightness (L*) and redness (a*) of the fruit surface color increased. Temperature and precipitation had the greatest influence on the course of flowering, fruiting and fruit ripening. Particularly important was the course of climatic conditions at the beginning of the growing season, especially during flowering, when there is a high risk of spring frosts. The timing of flowering and fruiting was correlated with the sum of active temperatures. The greatest relationship for the flowering date was found for SAT (sum of active temperatures) when the base temperature equals 11 °C and the temperature for the harvest date equals 9 °C. [ABSTRACT FROM AUTHOR]

The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 10 minutes, whereby the quality changes in color and texture were investigated. Notably, the L parameter has remained unchanged during the blanching process, indicating that the dabai fruit's dark color is retained. The parameters a*, b*, chroma (C), and total color difference (TCD), on the other hand, have increased significantly as the temperature and time of blanching are increased. However, the change in firmness was not substantial due to the slight variations in firmness as the temperature and time increased. From these findings, it can be inferred that the temperature and duration of blanching have significantly changed the dabai fruit's color except for the firmness of the fruit. These findings would be useful in designing thermal processes and related calculations for the dabai fruit. [ABSTRACT FROM AUTHOR]

In this study, we aimed to develop rapid, nondestructive methods for fig fruit quality prediction after picking. Visible and near-infrared spectroscopy and the random forest (RF) method were used to develop prediction models for the color (L*a*b*, △E), soluble solid content (SSC), and firmness of three fresh fig varieties. The RF method had better predictive capacity than the partial least squares (PLS) method for L*, a*, △E, and firmness. The selection of characteristic wavelengths by the SPA algorithm improved the predictive performance of the models. For the Orphan fig variety, the R2p for firmness and L* increased from 0.8215 and 0.8605 to 0.9173 and 0.9000, respectively. For LvMi, the R2p for SSC, b* and △E increased from 0.5165, 0.5617, and 0.3405 to 0.7518, 0.7172, and 0.5483. For Bojihong, the R2p for SSC a* and △E increased to 0.6106, 0.6573, and 0.4184, respectively. The accuracy of firmness, L*, and △E prediction models for the Orphan variety and that of the firmness prediction model for LvMi were high. This study provides a new technical means for rapidly determining the quality of figs in the early stages of production and evaluating the processing quality of fig products. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Ciencias Hortícolas is the property of Revista Colombiana de Ciencias Horticolas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature. [ABSTRACT FROM AUTHOR]

The objective of the study was to evaluate some postharvest parameters of fruit quality at seven strawberry cvs., ('Alba', 'Clery', 'Coral', 'Magic', 'Premial', 'Queen Elisa', 'Record') grown at RIFG Pitești, Romania in open field, in the 2016-2018 period. The storage method included three days in normal refrigeration condition (2-4ºC) followed by one day at room temperature (22-24 ºC). The following parameters were determined before and after storage: fruit weight (g), fruit firmness (kgf/cm2), four color indicators (L*, a*, b*, ∆E) and percent of damaged fruits caused by pathogen. Statistically assured differences were recorded between cultivars. 'Premial' cv. proved the lowest fruit weight loss (0.27 g) and also the lowest fruit firmness loss (0.09 kgf/cm2) after storage. 'Alba' cv. had the highest percentage of healthy fruits after storage (86.4%). After four days storage both early cvs.were marketable.

It is well known that the harvesting period and the storage duration have a significant effect on the quality characteristics of cherry tomato fruits. On the other hand, the effect of the fruit position in the truss has not been studied, as well as the relative contribution of each one of these factors on fruit quality. For this purpose, cherry tomato (Genio F1) whole trusses were harvested at the fruit red ripe stage during three periods. At each harvesting period, the first four (at the base of the truss) and the last four (at the top) fruits from each truss that was previously trimmed to 10 fruits, were stored at 12 °C for 0, 4 and 10 days. At the end of each storage duration, the external color, firmness, antioxidant capacity, pH and titratable acidity, as well as dry matter, soluble solid, total soluble phenol, lycopene, total carotenoid and β-carotene content, were determined. Analysis of variance (ANOVA) indicated that the harvesting period had the most significant effect on skin color parameters L * and C * and β-carotene, as well as on antioxidant capacity, total soluble phenols, dry matter and total soluble solids, while it also had an appreciable effect on titratable acidity. The storage duration had a dominant effect on firmness, total carotenoids and lycopene, while it had an appreciable effect on skin color parameter L * as well. On the other hand, the fruit position in the truss exerted an exclusive effect on ho and a */b * ratio skin color parameters and pH and an appreciable effect on titratable acidity.

The degree of ripeness is a key factor for consumption, marketing, and minimal processing of fruits. This study was conducted to describe the physicochemical changes (geometrical and gravimetrical properties) and the relationships between different ripeness indexes i.e. pH, total soluble solid (TSS), titratable acidity (TA), firmness, dry weight content (DW) and color of date fruit during four ripening periods on-palm including kimri, khalal, rutab and tamr stages. These four stages were selected by visual fruit color and days after anthesis (DAA). Duncan’s multiple tests was performed to separate means at a 5% level of significance. A correlation analysis by Pearson correlation matrix method was also made between the colorimetric ripeness parameters and pH, TSS, TA, firmness and DW from kimri to tamr stage. Significant (p<0.05) decrease in geometrical properties (except width) and gravimetrical properties (fruit mass, true volume of fruit) was observed during ripening. Parameters as L*, b*, C*, linearly decrease during ripening; conversely, h° decreased as a result of color change from green to black. The results showed that fruit firmness decreased from about 20.5 N at the start of the ripening period (kimri stage) to about 2.5 N at its end (tamr stage). Additionally, pH, TSS and TA values increased when ripening was developed. So, the highest pH value and TSS of date juice were 4.76 and 19.45 %, respectively at tamr stage. The results of Pearson correlation between ripeness indexes allowed to establish model equations for destructive tests values such as TSS and firmness with nondestructive test such as CIEL*a*b* and CIEL*C*h scales. The results show that studied models are a feasible alternative to be used as a practical detection system in the ripening, avoiding eventual human errors. [ABSTRACT FROM AUTHOR]

The effect of UV-C radiation on strawberry postharvest life was evaluated from a response surface central compound design (CCD). The postharvest life of strawberry (Fragaria vesca L) var Big Bear was modeled based on the UV-C dose (4-15 kJ/m2), time (15-30 min), and storage temperature (12-24 °C) for a total of 19 experimental runs. The fruits were analyzed based on four key indicators of deterioration: firmness, weight, contamination, and color that defined the postharvest quality variable, expressed as the difference between controls and treatments when 10% quality losses were reached. The result of the ANOVA was a second-order mathematical model that predicts 92% of the variation of the postharvest life of Fragaria vesca with respect to the controls, from the study factors, with a coefficient of variation of 9.2%. Both coefficients indicate the validity of the model and its potential to be applied throughout the design space. It is concluded that the postharvest life of the strawberry (Fragaria vesca L) var Big Bear can be extended up to four days with doses of 15 kJ/m2 for 30 min at a temperature of 12 °C. The model showed a zone of maximum response in the design space suggesting that a broader response could be found in design spaces that were not explored in the study. [ABSTRACT FROM AUTHOR]

Nitrogen fertilization is a basic agrotechnical orchard treatment, and affects quality and size of the crops. The aim of this study was to assess the impact of nitrogen fertilization on the yield and quality of sour cherry fruit of the ‘Łutówka’ cultivar. The course of climatic conditions in relation to the timing of flowering and fruiting was analyzed. The trials were carried out in three different experimental sour cherry orchards (quarters) with different planting dates (1999, 2001 and 2002) located at the experimental orchard of the Poznań University of Life Sciences in Poland. In each orchard, three levels of fertilization were used: control without fertilization, fertilization at a dose of 60 kg N ha−1 and fertilization at 120 kg N ha−1. Increasing the dose of N did not have a significant effect on sour cherry yield. However, it resulted in a reduction of fruit weight, extract content, acidity and TSS/TA ratio, whereas the brightness (L*) and redness (a*) of the fruit surface color increased. Temperature and precipitation had the greatest influence on the course of flowering, fruiting and fruit ripening. Particularly important was the course of climatic conditions at the beginning of the growing season, especially during flowering, when there is a high risk of spring frosts. The timing of flowering and fruiting was correlated with the sum of active temperatures. The greatest relationship for the flowering date was found for SAT (sum of active temperatures) when the base temperature equals 11 °C and the temperature for the harvest date equals 9 °C.

Bruise damage is one of the mechanical injury problems that could appear in fresh produce during the post-harvest supply chain. The study investigated three main effects (drop impact level, storage temperature, and storage duration), which can expand the level of bruising and cause some quality changes that contribute to the damage of pear. Pear fruit samples were purchased from the market and delivered to the post-harvest laboratory. Each pear was impacted by a ball with a known mass at three different drop heights (20, 40, and 60 cm), stored at 22°C with 45 ± 5% RH and 10°C with 85 ± 5% RH for 14 days storage period. Bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were calculated. Different quality analyses were done like color, firmness, and total soluble solids (TSS). Analysis of variance (ANOVA), regression analysis, and pearson correlation coefficient were performed. With increasing drop height and temperature for 14 days storage, BA, BV, BS, lightness (L*), yellowness (b*), color saturation (Chroma), and total color difference increased. However, firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days). Color purity (Hue), redness (a*), and TSS were not affected by drop height (impact level). A strong relationship with a strong linear regression (R2) was found between BS and CIE L*, a*, and b* color coordinates. A positive and strong correlation was also found between BS and CIEL*a*b* color parameters with a strong and negative correlation with firmness. Overall, this study can be considered as guideline for horticulture researchers and in fresh produce supply chain during post-harvest operations.

Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10°C and 22°C for 12 days to assess color, weight loss, firmness, and total soluble solids parameters. Statistical analysis, like R², X², SE and RMSE, and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p < 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22°C. Storage at 22°C had a rapid alteration of redness or greenness (a*) and lightness (L*) parameters to the darker region. A slow increase on weight loss, redness (a*), color index (CI), tomato color index (COL) and total color differences (ΔE) was observed with less decrease on L* and firmness during the exposure to 10°C storage. The appropriate model to demonstrate the color change was the first-order model. However, firmness was described by the zero-order model. Zero-order and first-order models used to describe quality changes during storage. Overall, tomato stored at 10°C provided a desired result of firmness, weight loss and color change compared to tomato stored at 22°C. [ABSTRACT FROM AUTHOR]

Colombia requires blackberry genotypes with remarkable traits that improve the competitiveness of this product in the country. The objective of this work was to evaluate the characteristics of the quality attributes in fruits of ten Colombian blackberry genotypes in order to assess their potential in the berry markets but also as a genetic source to be included in breeding programs. The weight of fruits, the equatorial and longitudinal diameters, volume, firmness, color, juice content, flesh content, seed/fruit weight percentage, soluble solids content, acidity, pH and maturity index were evaluated in fruits collected during three different harvest periods in the province of Cundinamarca. Thirty fruits for every genotype and period were harvested and analyzed. These 10 evaluated genotypes showed important differences that allowed separating them into five different groups; however, genotypes 8, 4 and 6 showed the best results regarding size, color, juice content, total soluble solids content, maturity index, firmness and low acidity. These features make them good candidates for incorporating them into breeding programs. Nonetheless, their soluble solids content was considerably lower than values reported for genotypes Prime Ark, Natchez, Ouachita, and Osage that are recognized for these remarkable traits.

Fish gelatin, by benefiting the lower melting point, quicker mouth melting and presenting elastic characteristics is considered as the most proper substitute for mammalians gelatin and as a Halal food item. The aim of this study was to evaluate the effects of temperature at three levels of 30, 40 and 50 ºC, enzyme at 0.055%, 0.01% and 0.1% (w/w) levels and pH at 2, 3 and 4 levels on the quality of extracted gelatin from Huso huso fish skin. Accordingly, the gel strength in form of breaking force and distance, yield and color (L*a*b*) and whiteness of resultant gelatin were determined. According to the results, the highest gelatin yields as 21.65% was related to the enzymatic assisted method at 50 ºC, 0.01% enzyme at pH=2, whereas it was obtained as 10% at the chemical extraction method. Based on the results, despite from temperature, by increasing of pH and enzyme percentage, the firmness of gelatin was increased (p

Fruit firmness and color as simple, and ethylene emission as more sophisticated, are indicators of fruit maturity. Many studies have reported that ‘William’ pears generally ripen within 7 days at 20 °C after purchase. Usually, this information is based on experiments that were performed in a controlled environment. In reality, at the point of sale, storage time and conditions are not known, neither commercial handling procedures implemented to extend the shelf life after storage. The objective of this study is to implement and evaluate the electrochemical sensor system as a non-destructive approach to measure ethylene, which might be a reliable indicator of overall fruit maturity. Three experiments were performed during 9 days of shelf life at a temperature of 25 °C to obtain firmness (N), color parameters (L*, a*, b*), calculate hue angle (h°), and ethylene emission of ‘William’ pears purchased at the local store. Based on firmness, we have defined three ethylene concentration stages (ECS) with distinct ethylene emission rates that were determined by our sensor system (ECS1 – underripe, not ready to eat, ECS2 – ripe, ready to eat, ECS3 – overripe, senescent). The system gives good reproducibility and good correlation to the firmness stages as defined from related work. In general, the employed sensor system can determine ripening stages based on ethylene emission rate that also includes other volatile compounds. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Soil Sciences & Agricultural Engineering is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agronomía Colombiana is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Effects of pre-harvest aminoethoxyvinylglycine (AVG, 250 mg L–1) and zinc (0.3% ZnSO4) treatments on pre-harvest fruit drops, internal ethylene concentration (IEC), flesh firmness, color characteristics (L*, chroma and hue angle), soluble solids content (SSC), acidity, total phenolics, antioxidant activity, flesh and leaf micronutrients and macronutrients of ‘William’s Pride’ apples, were investigated in this study. AVG was sprayed 4 weeks before the anticipated harvest date and Zn was sprayed when the fruits reached the size of a walnut. As compared to the control, both the single AVG and zinc treatments significantly reduced the pre-harvest drops. However, combined AVG + Zinc treatments were found to be more effective in reducing the pre-harvest drops. At the last measurement date (15th of August), 60% fruit drop was measured in control, but 22% in AVG + Zinc treatment. AVG and AVG + Zinc treatments reduced ethylene synthesis. On the other hand, single zinc treatments stimulated ethylene synthesis. AVG treatments retarded red skin color development, but zinc treatments again stimulated red color development. As compared to the control and single zinc treatments, AVG-treated fruits had greater firmness and acidity values, but lower SSC values. While AVG treatments increased the total phenolics and antioxidant activity, zinc treatments decreased these attributes. As compared to the control, zinc treatments significantly increased flesh Cu, N, P and K contents and leaf Mn, N and P contents. Based on present findings, it was concluded that AVG could be used as an efficient tool to reduce the pre-harvest drops in apples.

With the aim to study the effect of melatonin treatment of pomegranate trees on crop yield and fruit quality at harvest and during storage, two experiments were carried out in two consecutive years: 2017 and 2018. In the first year, trees were treated with melatonin (at 0.1 and 1 mM) along the developmental growth cycle and fruit quality parameters were evaluated at harvest and during storage at 10 °C for 90 days. Treatments with melatonin led to an increase of crop yield (number of fruits per tree and kg per tree), as well as higher fruit quality attributes, such as fruit size (diameter and weight), color, total soluble solids (TSS), and total acidity (TA), especially with the 0.1 mM dose. Then, in the second year, melatonin at 0.1 mM was selected for repeating the pre-harvest treatments with similar results in terms of crop yield and fruit quality parameters. During storage, pomegranate fruit treated with 0.1 mM melatonin maintained higher quality attributes than controls, such as TSS, TA, and firmness and lower weight losses were observed in fruit from treated trees, in both trials. In addition, the content of the major sugars (glucose and fructose) and organic acids (malic, succinic and ascorbic acid) were higher in melatonin-treated than in non-treated fruit. These results suggest that pre-harvest melatonin treatment could be a useful tool to increase pomegranate crop yield as well as fruit quality parameters at harvest and their maintenance during storage due to an effect of melatonin on reducing the postharvest ripening process.

In this study, 'Hass' avocado samples were stored at different temperatures to determine changes in firmness, color and other physicochemical support properties throughout the storage time and to represent shelf life depending on temperature from the evolution of these quality properties. From the experimental data, a set of models were adjusted to represent the change of each property as a function of time and temperature by using a first-order kinetics to represent the evolution of lightness (L*) and the chromatic coordinate b*, and a logistic equation to represent firmness and a*. The effect of temperature was represented by using Arrhenius equations. From the models of firmness and color, suitable equations were obtained to predict shelf life considering the relationship with the senescence stage (between 20 and 33 days). All the models were adjusted satisfactorily, obtaining regression coefficients higher than 0.95. In order to determine the predictive capacity of the proposed models, a validation experiment was carried out by storing fruits at 12 ℃ until reaching the senescence stage. With the models, it was possible to satisfactorily predict the changes in color and firmness and it was possible to estimate the shelf life time at 12 ℃ (28 ± 3.1 days). [ABSTRACT FROM AUTHOR]

BACKGROUND The market for cocktail tomatoes is growing continuously, mainly because of their good taste. Titratable acids (TA), total soluble solids (TSS) and dry matter (DM) contents correlate positively with good taste. So far, the impact of different potassium (K) applications on yield and consumer‐oriented quality traits has not been comprehensively described for cultivars of smaller fruits. To fill this gap, we tested the effect of different K fertilization regimes on three cultivars of small‐sized or cocktail tomatoes. RESULTS: A positive impact on quality parameters (TSS, TA, DM, color and firmness) was detected by raising the K fertilizer application for the cocktail tomato cultivars Primavera and Yellow Submarine. The cultivar Resi showed no response to fertilization, except for TSS and TA. Yield increased significantly by higher K application only in Primavera, the most productive cultivar. The K concentration in tomato rose with increasing K application. CONCLUSION: Because TSS and TA increased in all cultivars, whereas only one cultivar showed an increase in yield, the results of the present study emphasize the importance of the application of cultivar‐specific mineral fertilizers on yield‐ and consumer‐oriented quality traits. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Effects of pre-harvest aminoethoxyvinylglycine (AVG, 250 mg L-1) and zinc (0.3% ZnSO4) treatments on pre-harvest fruit drops, internal ethylene concentration (IEC), flesh firmness, color characteristics (L*, chroma and hue angle), soluble solids content (SSC), acidity, total phenolics, antioxidant activity, flesh and leaf micronutrients and macronutrients of 'William's Pride' apples, were investigated in this study. AVG was sprayed 4 weeks before the anticipated harvest date and Zn was sprayed when the fruits reached the size of a walnut. As compared to the control, both the single AVG and zinc treatments significantly reduced the pre-harvest drops. However, combined AVG + Zinc treatments were found to be more effective in reducing the pre-harvest drops. At the last measurement date (15th of August), 60% fruit drop was measured in control, but 22% in AVG + Zinc treatment. AVG and AVG + Zinc treatments reduced ethylene synthesis. On the other hand, single zinc treatments stimulated ethylene synthesis. AVG treatments retarded red skin color development, but zinc treatments again stimulated red color development. As compared to the control and single zinc treatments, AVG-treated fruits had greater firmness and acidity values, but lower SSC values. While AVG treatments increased the total phenolics and antioxidant activity, zinc treatments decreased these attributes. As compared to the control, zinc treatments significantly increased flesh Cu, N, P and K contents and leaf Mn, N and P contents. Based on present findings, it was concluded that AVG could be used as an efficient tool to reduce the pre-harvest drops in apples. [ABSTRACT FROM AUTHOR]

Minimally processed vegetables make cooking faster and facilitate their consumption, while the addition of antioxidants extends their shelf life. Antioxidants, such as ascorbic acid (AA) and calcium ascorbate (AsCa), can control enzymatic browning and loss of firmness of freshcut eggplants (Solanum melongena L.) by pH-dependent control. The objective of this study was to evaluate the effect of AA and AsCa on color, firmness, activity of the enzyme polyphenol oxidase (PFO) and visual quality of minimally processed eggplant stored for 6 d at 5 °C. The experimental design was a multilevel factorial with 17 treatments and three replications, where n=12 cubes of eggplant were used per replication. The cubes were submerged in aqueous solutions of 1% AA (w:v), 1% AsCa (w:v) and 2% AsCa (w:v) and pH (3 to 4, 4 to 5 and 7 to 8) buffers. Controls for each pH interval were submerged in water or buffer solutions without antioxidants. pH and antioxidants did not affect firmness. After 3 d of storage, acid pH and antioxidants decreased PFO activity, but on day 6 no significant differences were observed. The solutions of AsCa with pH 4 to 5 and 7 to 8 and of AA with pH 7 to 8 effectively controlled enzymatic browning for 6 d of storage. Control of browning and commercial quality of minimally processed eggplant fruits can be optimized if the pH is maintained close to neutral. [ABSTRACT FROM AUTHOR]

A 53 m3 solar-powered evaporative cooler for temporary storage of tomato fruit was developed to improve the shelf life of tomatoes under hot and humid climatic conditions. This study investigated the effect of indirect air-cooling combined with evaporative cooling (IAC+EC), maturity stage at harvesting and period of storage on the quality of tomatoes. The effect of total soluble solids, firmness, color, physiological weight loss (PWL), and marketability of tomatoes (star 9037) was investigated by monitoring the storage of green and pink maturity stage harvested fruit over 28 days under both IAC+EC and ambient conditions. The three factors had a significant effect (P <.001) on the overall quality of tomatoes. The tomatoes stored in the IAC+EC system were 18.9% firmer, maintained 10.5% lower concentration of sugars, increased the hue angle by 3%, had 6.31% lower PWL and were 24.8% more marketability than tomatoes stored under ambient conditions. The tomatoes harvested at the green stage were 20.2% firmer, had 6.6% lower total soluble content, increased the hue angle by 4.9%, had a 3.1% lower PWL, and were 11.6% more marketable than the pink harvested tomatoes. This study clearly demonstrated the efficacy of IAC+EC under sub-humid and hot conditions in improving the quality and marketability and increasing the shelf life of tomatoes by reducing the rate of ripening and utilization of sugar. [ABSTRACT FROM AUTHOR]

Role of putrescine for extending storage life of pear cv. "Shah‐Miveh" and "Spadona" was evaluated. The trees were sprayed by various concentrations of putrescine (0.5, 1, and 2 mM) and distilled water "control." After harvest, all samples were stored at 0 ± 1°C, 80%–85% RH for 21 weeks. Thereafter, some physico‐chemical attributes were measured initially and after each storage period 7, 14, and 21 weeks. Putrescine at 1 and 2 mM reduced fruit softening, weight loss, color changes (L*, hue angle), fungal infection as well as retarded the degradation of total soluble solids, titratable acidity, ascorbic acid, total phenol (TP), and total antioxidant activity (TAA). However, fruit softening, weight loss, and hue angle rates were slower in "Shah‐Miveh" to "Spadona." Moreover, at the end of storage, "Shah‐Miveh" demonstrated more TP and TAA in compare to "Spadona." Thus, putrescine application at higher values may be an effective tool to prolong pear postharvest life during storage. Putrescine at 1 and 2 mM improved pear cv. "Shah‐Miveh" and "Spadona" quality during storage life. Treated fruits at higher levels of putrescine showed higher firmness, total phenol, and total antioxidant in compare to control. However, higher value of them was observed in "Shah‐Miveh" than "Spadona" at the end of cold storage. The fungal infection was effectively reduced by using putrescine in both cultivars along the storage. [ABSTRACT FROM AUTHOR]

The determination of strawberry fruit quality through the traditional destructive lab techniques has some limitations related to the amplitude of the samples, the timing and the applicability along all phases of the supply chain. The aim of this study was to determine the main qualitative characteristics through traditional lab destructive techniques and Near Infrared Spectroscopy (NIR) in fruits of five strawberry genotypes. Principal Component Analysis (PCA) was applied to search for spectral differences among all the collected samples. A Partial Least Squares regression (PLS) technique was computed in order to predict the quality parameters of interest. The PLS model for the soluble solids content prediction was the best performing—in fact, it is a robust and reliable model and the validation values suggested possibilities for its use in quality applications. A suitable PLS model is also obtained for the firmness prediction—the validation values tend to worsen slightly but can still be accepted in screening applications. NIR spectroscopy represents an important alternative to destructive techniques, using the infrared region of the electromagnetic spectrum to investigate in a non-destructive way the chemical–physical properties of the samples, finding remarkable applications in the agro-food market.

Postharvest treatment by 1-methylcyclopropene (1-MCP) for ‘Szampion’ cultivar apples inhibits ripening of climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. It is also possible to apply 1-MCP preharvest, which so far has not been studied for the ‘Szampion’ cultivar. The aim of this study was to assess the effects of preharvest 1-MCP treatment on the fruit quality parameters of cold-stored ‘Szampion’ cultivar apples in a Polish experiment. Two identical groups of apple trees (6 years, experimental orchard in Warsaw) were included, to obtain studied apples (preharvest 1-MCP treatment with HarvistaTM, 150 g/ha, 7 days before the optimum harvesting window, OHW) and control apples (1-MCP not applied). Apples for the studied group were harvested twice—on 28 September (OHW) and 24 October (delayed harvesting)—and for control group once—on 28 September, as before 24 October the majority of apples fell from trees. Afterwards, apples were stored in an Ultra Low Oxygen chamber (1.2% CO2, 1.2% O2). Apples were assessed in the preharvest period (weekly, six measurements for the studied group, and five measurements for the control group) and postharvest period (monthly, three measurements separately for each harvest time for the studied group and control group). The following parameters were assessed: internal ethylene content (IEC), firmness, total soluble solids (TSS) content, starch index, Streif index, titratable acidity (TA), and color for blush. For the preharvest period, statistically significant differences between the studied group and the control group were observed for IEC, the a* coordinate of color (p < 0.05; for apples treated with 1-MCP lower results), firmness, Streif index, TA (p < 0.05; higher results), and starch index (p < 0.05; no defined trend). For the postharvest period, statistically significant differences between the studied group and the control group were observed for apples harvested in the OHW for firmness (p < 0.05; for apples treated with 1-MCP higher results) and IEC (p < 0.05; no defined trend), while for delayed harvesting the differences were only minor. It may be concluded, that preharvest 1-MCP application makes it possible not only to obtain better results for ‘Szampion’ cultivar apples’ quality parameters, but also allows delayed harvesting without deterioration in quality.

Abstract The aim of this study was to characterize the quality of peach fruits Jarillo cv., produced under the conditions of altitude tropical climate in three locations: Pamplona, Chitagá and Pamplonita, in Northern Santander, Colombia. Ten trees were sampled by the conditioned latin hypercube method and eight growing fruits with physiological state of maturity were selected. By means of a profile analysis, the hypotheses of parallelism, coincidence and horizontality of quality variables in the complete measurement interval were tested, and in some segments of the interval, some patterns from the graphic point of view were found. A radial diagram was made to study the development of fruit color at each thermal level. When the quotient between longitudinal diameter and equatorial diameter tends to 1 to the left, the highest weight values are reached, highlighting the lowest elevation level, with weights around 150 g. The profile analysis showed, regarding quality variables, that there was a significant interaction between evaluation time and altitude level. The results show that the prevailing climatic conditions affect the physicochemical characteristics of fruits during the growth process until maturation.

The major factors influencing the strawberries quality are the genotype, culture technology, climatic conditions and harvest time. In Romania consumers like strawberry fruits especially picked in May to June season, in that period having better appearance, nutritional and organoleptic qualities, superior to those that ripen in summer and autumn. In 2012-2014 period at RIFG Pitesti was organized an experiment with seven strawberry cultivars to compare the quality of fruits, some cultivars being already in the commercial culture. The results showed significant differences between cultivars regarding the following quality parameters: the color of the fruits, determined by chroma (C*) recorded values ranging between 23.52 (Magic) and 32.92 (Premial) and the hue angle (hº), values between 21.74 (Clery) and 26.95 (Magic); fruit size determined by the size index registered values between 34.28 (Coral) and 39.2 (Record), average fruit weight ranging from 13.63 g at Coral cultivar and 25.02 g at Record cultivar. At the same time fruit firmness revealed the highest values for Alba (2.98 kgf/cm2) and Clery cultivars (2.78 kgf/cm2); The Coral cultivar noted the strongest aroma and the highest soluble solids content (10.33% Brix).