Introduction. The effects of 1-methylcyclopropene (1-MCP) wereevaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquatfruit. Materials and methods. Application of 1-MCP [(0.5 to 1) µL×L–1 for20 h)] was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C).Results. Treatments with 1-MCP slowed fruit softening, depending on theconcentration. Softening inhibition was greatest in fruit treated and held at 20 °C. Theoptimum concentration for softening inhibition at 20 °C was 1 µL×L–1 of 1-MCP, while0.5 µL×L–1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life ofrapidly softening, perishable fruits such as loquat fruit.

Introduction. Kinnow is an important citrus crop grown in India, whichsuffers from several postharvest diseases during storage. Hence, an attempt was made tocombat such diseases with the botanicals Aloe vera,Eucalyptus and Ocimum on Kinnow mandarin to prolongits availability for a longer time. Materials and methods. For this,in vitro and in vivo studies were conducted. Thepoisoned food technique was used for in vitro studies, and, forin vivo studies, Kinnow fruit were pre-inoculated with pathogens(Penicillium digitatum and P. italicum), treated withdifferent botanicals, then stored at (5 ± 1) °C temperature and 85–90% RH. Resultsand discussion. Our results indicated that all botanicals inhibited the growth(colony diameter) of both pathogens over untreated PDA plates, but the inhibition was thestrongest by Aloe vera extracts. Similarly, under invivo conditions, all botanicals influenced the decay incidence, decay loss,lesion diameter, respiration rate, ethylene evolution and physiological loss in weight,but Aloe vera was the most effective. All the botanicals were able toretain postharvest quality of Kinnow fruits without any adverse effect on qualityparameters such as TSS, TA and ascorbic acid. Under in vivo conditions,the incidence of Penicillium italicum was higher than P. digitatum;however, it was the reverse under in vitro conditions. Conclusion. Thus, itis evident from our studies that botanicals have the potential to control green and bluemold without causing any injury or harmful effects on Kinnow mandarin; botanicals can berecommended as a safe method for extending its storage life while maintaining fruitquality at the same time.

Introduction. Mango is themost economically important and nutritionally rich tropical fruit;it has high commercial value but a highly perishable nature; itssensitivity to postharvest diseases and physical injury limits itssuccessful marketing. Postharvest losses in fruits are a seriousproblem because of rapid deterioration during handling, transportand storage. Edible films and coatings can be potentially used asan elective preservation technique to extend the shelf life of fruits. Materials and methods. The influence of zein and gelatincoatings on the physicochemical characteristics, softening and antioxidative enzymeactivities of mango fruits stored at (32 ± 1) °C were evaluated atregular intervals of their storage period and compared with mango withoutcoatings (control). Results and discussion. Zein andgelatin coatings seemed to have a beneficial impact on delayingthe changes in weight loss, soluble solids, titratable acidity,pH, sugar content and total carotenoids. Zein and gelatin coatingsresulted in the highest retention of ascorbic acid and phenoliccontent as compared with that of control. Zein and gelatin coatingsdelayed the ripening of mango fruit by suppressing the activityof softening enzymes such as polygalacturonase, pectin methyl esterase,cellulase and β-galactosidase. Zein 5% and gelatin 10% coatingsmaintained the highest induction of defense-related peroxidase enzymes,followed by gelatin 5% and zein 10% coatings. Conclusion.The application of zein 5% and gelatin 10% coatings could be usedin delaying the ripening, maintaining the quality attributes andextending the shelf life of mango fruit during storage.

Introduction. Edible coatingsare traditionally used to improve food appearance and preservation.They act as barriers during processing, handling and storage, anddo not solely retard food deterioration, enhancing its quality,but are safe due to natural biocide activity, or to the incorporationof antimicrobial compounds. The aim of this work was to evaluatethe effect of A. vera, applied as an edible coating,on the changes in physicochemical parameters related to tomato fruitquality during storage in ambient conditions (22 °C and 80% RH),as well as its role in controlling microbial spoilage. Materialsand methods. The changes in physical, chemical and texturalproperties of commercial tomato cv. Charleston were evaluated duringa storage period of 17 days in ambient conditions according to their coating(treatments), or not (control), with an aqueous extract of pure A. vera or diluted (2:1) in distilled water. Results.The pure aqueous extract of Aloe vera totally inhibitedthe growth of Rhizoctonia solani and Alternariaalternata, while it did not show antimicrobial activity against Phytophthora parasitica. The diluted aqueous extractof Aloe vera coating maintained the quality ofthe tomatoes during storage in ambient conditions, delaying ripening,although it did not constitute an effective barrier against weightloss. Conclusion. Our fundamental results may be usefulto breeders and postharvest technologists, as well as distributors,importers and exporters, in handling and processing tomatoes.

Introduction. Brazil is a majorproducer of mangoes, but the export volume is still small becauseof the short shelf life of this fruit. The objectives of our workwere to evaluate the effect of modifying the storage atmosphereusing plastic film and temperature, according to different periodsof storage, on the characteristics of Espada mango grown organically. Material and methods. Seven treatments were appliedto the fruits after their harvest: fruits stored at room temperature;at 12 °C / 80–90% relative humidity (RH); washed and stored at roomtemperature; washed and stored at 12 °C / 80–90% RH; washed, packedin PVC and stored at room temperature; washed, packaged in PVC andstored at 12 °C / 80–90% RH; and fruits harvested on the same dayof evaluations, at (5, 9, 13, 16 and 21) days of storage. Resultsand discussion. Storage at 12 °C and 80–90% RH was more efficientin delaying fruit ripening, with minor evolution of peel and pulpcolor and soluble solids contents; this treatment also delayed thedevelopment of anthracnose. Fruits packed in PVC and stored at roomtemperature kept the peel and pulp color for 13 days, compared with9 days for non-packaged fruits. The ideal time to harvest the Espadavariety occurs at 165 days after the onset of flowering, with an indexof “3” for skin color (equal amounts of green and yellow) and pulp color(yellow pulp), and soluble solids of 8.5 °Brix. The low severityof anthracnose found at different evaluation times indicates theprobable tolerance of the Espada variety to the pathogen.

Introduction. Sweet cherryfruit is a very perishable commodity, because fruits decay and losewater rapidly after harvest as a consequence of their high respiratoryrate. The objective of the present study was to evaluate the effectof the combination of hot water plus essential oil treatments andhot water treatment alone on the quality of ‘0900 Ziraat’ sweetcherries during cold storage. Materials and methods.Fruits were divided into four groups and were treated by dippinginto water at 24 °C for 30 s (control), dipping into water at 60 °Cfor 30 s, and dipping into water at 60 °C for 30 s plus either mentholtreatment or thymol treatment. After treatments, all fruits werepacked in polypropylene bags and stored at 0–1 °C temperature and90–95% relative humidity for 45 days. Physical and chemical changeswere determined at 15-day intervals during storage. Resultsand discussion. All of the postharvest treatments improvedfruit quality characteristics compared with fruit of the control.According to the data, after 45 days of storage, combination treatments were found to be more effectivein controlling decay. The treated fruits had higher total anthocyaninand total phenolic compounds. In control fruits, total anthocyanin andtotal phenolic compounds initially showed a slight increase, buttheir accumulation significantly decreased with time.

Introduction. Plum cv. SantaRosa shows climacteric behaviour and grows profitably under sub-temperateconditions in India. After ripening, it has a very limited shelflife (3–4 days) in ambient conditions [(38 ± 2) °C and at (68 ± 4)%RH]. Hence, there is an urgent need to extend its marketabilityusing recent techniques. Materials and methods. Plumswere harvested at the pre-climacteric and climacteric stages ofmaturity and packed with newspaper shreds (control), KMnO4-impregnatedchalks, KMnO4-impregnated newspaper shreds or ethylene-absorbent sachets;then they were transported by road to New Delhi. The biochemicaland physiological analyses were carried out at 3-day intervals onplums stored in supermarket conditions [(20 ± 1) °C and at (90 ± 2)%RH] for 15 days. Results and discussion. Untreatedfruits had less firmness than those which were packed with ethyleneabsorbents. The activities of fruit-softening enzymes such as lipoxygenase(LOX), polygalacturonase (PG) and pectin methylesterase (PME) increasedrapidly in the control treatment in comparison with plums packed withvarious ethylene absorbents, the least being either with ethylene-absorbentsachets or with KMnO4-impregnated newspaper shreds. Plums of pre-climacteric andclimacteric maturity attained respiration and ethylene evolutionpeaks on the 9th day and 6th day, respectively. Conclusions. Theplums of pre-climacteric and climacteric stages of maturity packed withethylene-absorbent sachets showed the best results in supermarketconditions in maintaining the firmness, quality and shelf life ofplum up to the 12th day and 9th day of storage, respectively.

The product. Coconut water (Cocosnucifera L.) is an ancient tropical beverage whose originalproperties have drawn the attention of manufacturers as a naturalfunctional drink. Preservation. This refreshing liquidcomes mainly from immature coconuts which are difficult to collect,store and thus to commercialise. Nevertheless, some studies, mostlyfrom Asian countries, tend to prove that the shelf life of immaturecoconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from thenut, is obviously easier to handle but is also very sensitive tobiological and chemical injuries. Thermal treatment combined withchemical additives are already used by the industry but other technologiessuch as micro-and ultrafiltration are not yet available on anindustrial scale. Whatever the process, taste, aroma and colour(linked to enzymatic activities) are still difficult to control. Discussion. Resultsof former and recent investigations are discussed. Finally, suggestionsare made for further research to increase our knowledge of thisoriginal tropical juice.

Introduction. The high intra-specific variation insafou traits and the perishable nature of the fruit hampers commercialization. Knowledgeof the parameters that determine the acceptability of safou productsand the shelf life of fresh fruits is critical for marketing anduseful as a first step toward cultivar development. Materials andmethods. Safou fruits of different pulp colors, skin colors andstages of ripening were collected from clones. Physicochemical andorganoleptic analyses were performed on fresh and processed safoupulp, respectively, to elucidate parameters that could be used todetermine the acceptability of boiled and dried safou pulp, andthe shelf life of fresh fruits. Results and discussions. Our studydemonstrated that the pH and color of raw pulp could be used todetermine the acceptability of boiled and dried safou. Consumerspreferred products which were not acidic (sour), with a nice aroma.There was a negative correlation between the pH of raw pulp andthe acceptability of boiled and dried safou pulp. Likewise, there wasa positive correlation between the color of raw pulp and the acceptabilityof boiled and dried safou pulp. These parameters were used to predictthe taste of finished products. Polygalacturonase activity was higherin fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonaseactivity had a strong positive correlation with percentage lossof fully ripe fruit during storage and, as such, can also be usedto predict the postharvest loss of safou. Conclusion. The pH andcolor of raw (uncooked) pulp of safou can be used to determine thetaste and acceptability of boiled and dried pulp. Likewise, the activityof polygalacturonase in raw pulp can be used to predict its postharvest shelflife.

Introduction. Kiwifruit is a typical climacteric fruit, which grows profitably well in sub-temperate climatic conditions. The major problem with kiwifruit is that it does not ripen for about a week at room temperature but after this period there is a sudden rise in the respiration rate and fruits remain in edible condition for only a few days, giving it a very short shelf life in ambient conditions. Materials and methods. Kiwifruits were treated with different concentrations of spermine [(0.5, 1.0 and 1.5) mM] and spermidine [(1.0, 1.5 and 2.0) mM] by the immersion method; biochemical and physiological analyses were carried out, then fruit were stored in ambient conditions for 15 days. Results and discussion. Polyamine-treated fruits did not show any amount of ethylene evolution up to the 6th day of storage as compared with those of control, in which it started after the 3rd day of storage. The respiration rate was also the lowest in treated fruit. Similarly, polygalacturonase and lipoxygenase activities rose rapidly in control fruits in comparison with polyamine-treated fruits. Conclusion. The doses of spermine at 1.5 mM and spermidine at 2.0 mM showed the best results in extending the shelf life of kiwifruits when stored in ambient conditions [(22 ± 4) ◦C, RH: (65 ± 5)%].

Introduction Fruit quality characteristics are governed by preharvest factors, mainly climate, nutrition and plant bio-regulators, of which the latter two can easily be manipulated in the grower’s interest. Likewise, the postharvest treatments with the best performance can maintain quality during storage and distribution. Therefore, it is important to embrace a holistic approach to combine the pre- and postharvest practices in view of attaining maximum quality and satisfaction at the consumer level. Materials and methods. Various combinations of mineral nutrients (calcium and boron) and bio-regulators (salicylic acid and gibberellic acid) were applied at the pre- and postharvest stages of apple fruits to study their influence on postharvest behavior of these fruits during 60 days of storage under ambient conditions. Results and discussions Among the different treatments tried, fruits treated with either salicylic acid or calcium showed significant improvement with regards to improved physico-chemical characteristics and reduced fruit infection percentage. Integration of pre- and postharvest application of chemicals was verified as the most effective choice for the improvement of shelf life of apple fruits amongst the treatment combinations applied either at the pre- or postharvest stage. The application of salicylic acid in combination with calcium or boron renders an alternative to the use of fungicides to control decay during apple fruit storage.

Introduction. Mango conservation under traditional refrigeration systems is not totally efficient due to the susceptibility of this fruit to chilling injury, but controlled atmosphere (CA) in association with low temperature can improve its storability and maintain fruit quality during storage. Thus, the aim of our study was to determine the effect of CA with varied concentrations of oxygen during cold storage (12.8 ° C) of ‘Palmer’ mango fruit. Materials and methods. Mature green mango fruit were stored in atmospheres with (1%, 5%, 10%, 15% and 21%) oxygen at (12.8  ±  0.6) °C and RH ~95%) for up to 28 days. A group of fruits without CA was stored in a cold room and served as tray-stored control. Fruit ripening was carried out in ambient conditions [(25.2  ±  0.6) °C, (92.8  ±  2.4)% RH)] at intervals of 14 d. Results and discussion. Fruits stored in low-oxygen concentrations [(1%, 5% and 10%) O2] had significantly lower rates of CO2 production after 14 d of cold storage. Fruit from all treatments were considered immature after 28 d of cold storage, and the mangoes kept at (1%, 5% and 10%) O2 maintained their initial firmness (119.9–125.6 N) when compared with those stored in higher oxygen atmospheres, which underwent a substantial loss of firmness (96.8–109.1 N). At low-oxygen levels, fruit also had lower contents of soluble pectin and total soluble sugars, whereas colour parameters were not affected by the atmospheres. After transfer from CA containers to ambient conditions, even from the lowest oxygen concentrations [(1% and 5%) O2], fruit ripened normally in just 8 d without presenting any low oxygen-related injury.

Introduction. Films act as semi-permeable gaseous barriers capable of maintaining fruit postharvest quality; thus coatings consisting of non-traditional sources may represent an alternative tool for producers. The objective of our work was to investigate the effect of a galactomannan coating on postharvest quality and physiology of ‘Tommy Atkins’ mangoes. Materials and methods. Physiologically mature mangoes were divided into four lots and stored for 16 d. Control uncoated fruits (lot 1) were stored at ambient temperature (25 °C), the second lot was uncoated and refrigerated (14 °C), the third lot was coated and stored at ambient temperature, and the fourth lot was coated and refrigerated. Fruit were analyzed for physicochemical quality parameters, antioxidant enzymatic activity and lipid peroxidation. Results and discussion. Control fruit (lot 1) lost almost twice the weight of uncoated refrigerated (lot 2) and coated mangoes at both temperatures (lots 3 and 4); the fruit of lot 1 softened faster. Regarding the antioxidant enzymes, the activity of superoxide dismutase decreased throughout storage without statistical differences between treatments and catalasic activity was significantly inhibited under refrigeration. At ambient temperature, coating delayed the catalasic activity peak to day 12, which was coincident with the lowest lipid peroxidation degree, evidencing the association of free radical production and scavenging mechanisms. The galactomannan coating was efficient in reducing weight loss and delaying softening; thus, it maintained quality of ‘Tommy Atkins’ mangoes for a longer period of time than the control treatment during storage at ambient temperature. Refrigeration (14 °C) enhanced the performance of the galactomannan coating; it was effective in slowing down the metabolism and delaying softening to day 12.

Introduction. Fruit green-life is a major postharvest attribute on which conservation on commodity chains depends. For climacteric fruits such as banana, green-life must be optimized to fit the transport and market requirements. Calcium was assumed to strengthen cellular tissue and increase the green-life of fruits. Materials and methods. In our study, we tested the effect of preharvest and postharvest calcium applications on attributes of banana fruit for two cultivars (Musa spp., AAA group, cv. Cavendish Grande Naine and Flhorban920 cultivar, AAA group). Results and discussion. Extra calcium in fertilization of Flhorban920 cv. did not significantly affect the green-life of fruits (36 days) or the hardness and thickness of the Flhorban920 cv. skin (63.7 N and 3.94 mm, respectively). The field calcium applications, by fertilization or spraying, did not alter pulp or peel chemical composition. For postharvest treatments, the green-life of Cavendish and Flhorban920 banana was not significantly altered by the presence or absence of calcium, or by the type of application, 45 and 26 days for the Cavendish and Flhorban920 cultivars, respectively.

Introduction. Superficial scald is one of the most economically seriouspostharvest disorders of apples. The optimal harvest window and 1-MCP treatmentsignificantly diminish the risk of storage scald and retain quality of apples stored in anormal atmosphere. Materials and methods. Fruits from three different harvestdates (23rd and 30th September, and 7th October 2008) were treated with 1-MCP(SmartFreshTM) immediately after harvest, and stored in a normal atmosphere(1 ± 0.5) °C for 180 days followed by a shelf-life period of 7 days at (21 ± 1) °C.Assessments of superficial scald severity, firmness, total soluble solids and titratableacidity were recorded at days 1 and 7 after storage. Organoleptic quality assessments weremade after the shelf-life period. Results. 1-MCP treatment was able tocontrol superficial scald before and after shelf life in fruits from the last two harvesttimes. The highest scald values during shelf life were observed in untreated and1-MCP-treated fruits from the earliest harvest (3.6 and 2.3, respectively). 1-MCP andearly harvest time were determined to have a positive effect on retention of firmness andtitratable acidity during storage. Total soluble solids was not affected by 1-MCPtreatment. Combination of 1-MCP treatment and mid- or late harvest time gave the bestevaluation scores for organoleptic quality. Conclusion. Our results show that1-MCP treatments of late-harvested “Granny Smith” apples could offer satisfactory resultsfor long-term air storage considering both the absence of superficial scald and retentionof fruit quality.

Introduction. Rose apple fruit ripens on the tree, has a thin peel, softflesh and deteriorates quickly after harvest. Water loss contributes to rapiddeterioration. 1-MCP can extend the postharvest life of non-climacteric fruits eitherdirectly through its effect as an ethylene blocker or through indirect effects.Materials and methods. We investigated the effect of 1-MCP(1 µL·L–1) on shelf life and quality of Rose apple fruits (Syzygiumjambos Alston) cv. Tabtim Chan. Fruit were exposed to 1-MCP for (0, 6, 12, 18or 24) h, then stored at (15 ± 1) °C for 12 days. Subsequently, we investigated the effectof 1-MCP (1 µL·L–1) for 12 h on fruit stored at 5 °C or 10 °C. Weight loss,skin colour, total soluble solids, fruit firmness and percentage of diseased fruit weremeasured during storage. Results. 1-MCP reduced weight loss from about 13% of initialweight to 6%, irrespective of the time of exposure. 1-MCP applied to fruit for 12 h or18 h increased firmness from 3.2 N to 3.8 N and more than halved the percentage of fruitshowing disease. Exposure to 1-MCP for 12 h or 18 h was optimum for reducing disease.1-MCP for 12 h and storage at (10 ± 1) °C doubled shelf life to 24 days compared withfruit stored at the same temperature, but without 1-MCP. Storage at less than 10 °C didnot extend shelf life any further. Conclusion. 1-MCP extended the shelf lifeof Rose apple fruit by reducing weight loss, maintaining flesh firmness and slowingdisease development.