Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Published
Effect of storage temperature and maturity stage on the postharvest period of ‘Horvin’ plums (Prunus domestica L.)
Efecto de la temperatura de almacenamiento y el estado de madurez sobre la poscosecha de ciruela ‘Horvin’ (Prunus domestica L.)
Keywords:
Storage, firmness, climacteric, fruit quality, refrigeration (en)almacenamiento, firmeza, climaterio, calidad del fruto, refrigeración (es)
Plums are classified as a climacteric fruit with a high respiration rate between the end of their development and the start of the ripening process, thus making it necessary to apply techniques to preserve the organoleptic characteristics required for the product to have good market acceptance. The aim of this study was to evaluate the effect of harvest maturity (states 2, 3, 4, and 5) and storage temperature (2, 4, and 18 °C) on the organoleptic and physicochemical quality and postharvest storage duration of ‘Horvin’ plums. The experimental design was completely randomized with a 4 x 3 factorial arrangement. The first factor corresponded to the stage of maturity, and the second one to refrigeration temperatures, for a total of 12 treatments. Every three or four days, fruit peel color, accumulated mass loss, respiratory intensity, firmness, pH, total titratable acidity, and total soluble solids were measured every during storage. Measurements were taken until the fruits lost their organoleptic quality. For most of the measured variables, the fruits stored at 2 °C and harvested in maturity stage 5 maintained the best postharvest quality during storage. The fruits without refrigeration only reached 10 days, while the fruits stored at 4 °C and 2 °C maintained quality of consumption for 24 and 31 days, respectively. Maturity stage 5 presented the highest values of accumulated mass loss, pH, total soluble solids, color index, maturity index, and respiratory intensity.
La ciruela está clasificada como un fruto climatérico con una alta tasa de respiración entre el final de su desarrollo y el comienzo de la maduración, por lo que es necesario aplicar técnicas que permitan conservar las características organolépticas necesarias para que el producto tenga buena aceptación en el mercado. El objetivo de este estudio fue evaluar el efecto de la madurez de cosecha (estados 2, 3, 4 y 5) y la temperatura de almacenamiento (2, 4 y 18 °C) sobre la calidad organoléptica y fisicoquímica y el tiempo de duración postcosecha de ciruelas ‘Horvin’. Se utilizó un diseño experimental completamente al azar con un arreglo factorial de 4 x 3. El primer factor correspondió al estado de madurez y el segundo a las temperaturas de refrigeración, para un total de 12 tratamientos. Cada tres o cuatro días se midieron color, pérdida de masa, intensidad respiratoria, firmeza, pH, acidez total titulable y sólidos solubles totales en almacenamiento. Se realizaron mediciones hasta que los frutos perdieron su calidad organoléptica. En la mayoría de las variables medidas, los frutos almacenados a 2 °C y cosechados en estado de madurez 5 conservaron las mejores características postcosecha durante el almacenamiento. Los frutos sin refrigeración tan solo alcanzaron 10 días, mientras que los frutos almacenados a 4 °C y 2 °C mantuvieron la calidad de consumo por 24 y 31 días, respectivamente. El estado de madurez 5 presentó los mayores valores de pérdida de masa, pH, sólidos solubles totales, índice de color, índice de madurez e intensidad respiratoria.
Downloads
References
Álvarez-Herrera, J. G., Rozo-Romero, X., and Reyes, A. J. (2015). Comportamiento poscosecha de frutos de ciruela (Prunus salicina Lindl.) en cuatro estados de madurez tratados con etileno. Revista Colombiana de Ciencias Hortícolas, 9(1), 46-59. https://doi.org/10.17584/rcch.2015v9i1.3745
Batista-Silva, W., Nascimento, V. L., Medeiros, D. B., Nunes-Nesi, A., Ribeiro, D. M., Zsögön, A., and Araújo, W. L. (2018). Modifi-cations in organic acid profiles during fruit development and ripening: correlation or causation? Frontiers in Plant Science, 9(1689), 1-20. https://doi.org/10.3389/fpls.2018.01689
Botton, A., Tonutti, P., and Ruperti, B. (2019). Biology and biochemistry of ethylene. In: Yahia, E.M., and Carrillo-López, A. (Eds.) Postharvest physiology and biochemistry of fruits and vegetables (pp. 93-112). First edition. Kidlington, UK: Elsevier. https://doi.org/10.1016/B978-0-12-813278-4.00005-1
Díaz-Pérez, M.E. (2019). Transpiration. In: Yahia, E.M., and Carril-lo-López, A. (Eds.) Postharvest physiology and biochemistry of fruits and vegetables (pp. 157-173). 1st ed. Kidlington, UK: Elsevier. https://doi.org/10.1016/B978-0-12-813278-4.00008-7
Farcuh, M., Rivero, R. M., Sadka, A., and Blumwald, E. (2018). Ethylene regulation of sugar metabolism in climacteric and non-climateric plums. Postharvest Biology and Technology, 139, 20-30. https://doi.org/10.1016/j.postharvbio.2018.01.012
Guerra, M. and Casquero, P.A. (2008). Effect of harvest date on cold storage and postharvest quality of plum cv. Green Gage. Postharvest Biology and Technology, 47, 325-332. https://doi.org/10.1016/j.postharvbio.2007.07.009
Hussain, P., Suradkar, P., Wani, A., and Dar, M. (2015). Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irra-diation. Radiation Physics and Chemistry, 107, 136-148. https://doi.org/10.1016/j.radphyschem.2014.10.007
Iqbal, T., Rodríguez, F. A. S., Mahajan, P. V., and Kery, J. P. (2009). Mathematical modeling of the influence of tempera-ture and gas composition on the respiration rate of shredded carrots. Journal of Food Engineering, 91, 325-332. https://doi.org/10.1016/j.jfoodeng.2008.09.012
Kader, A. (2002). Postharvest technology of horticultural crops. University of California (System). Division of Agriculture and Natural Resources. Third edition. Davis, CA: ANR Publications.
Kader, A. (2008). Flavor quality of fruits and vegetables. Journal of the Science of Food and Agriculture, 88, 1863-1868. https://doi.org/10.1002/jsfa.3293
Kaur, H., Sawhney, B. K., and Jawandha, S. K. (2018) Evaluation of plum fruit maturity by image processing techniques. Journal of Food Science and Technology, 55(8), 3008-3015. https://doi.org/10.1007/s13197-018-3220-0
Koca, N., Karadeniz, F., and Burdurlu, H. S. (2007). Effect of pH on chlorophyll degradation and color loss in blanched green peas. Food Chemistry, 100(2), 609-615. https://doi.org/10.1016/j.foodchem.2005.09.079
Larrigaudière, C., Candan, A. P., Ubach, D., and Graell, J. (2009). Physiological response of ‘Larry Ann’ plums to cold storage and 1-MCP treatment. Postharvest Biology and Technology, 51, 56-61. https://doi.org/10.1016/j.postharvbio.2008.07.005
Larsen, H. and Vangdal, E. (2013). Variation in ethylene production and respiration rate for Norwegian grown plums (Prunus domestica L.) in relation to packaging parameters. Scientia Horticulturae, 154, 109-114. https://doi.org/10.1016/j.scienta.2013.02.029
Martínez-Romero, D., Castillo, S., Guillén, F., Paladine, D., Zapa-ta, P., Valero, D., and Serrano, M. (2019). Rosehip oil coating delays postharvest ripening and maintains quality of European and Japanese plum cultivars. Postharvest Biology and Technology, 151, 29-36. https://doi.org/10.1016/j.postharvbio.2019.05.005
Minas, I. S., Crisosto, G. M., Holcroft, D., Vasilakakis, M., and Crisosto, C. H. (2013). Postharvest handling of plums (Prunus salicina Lindl.) at 10ºC to save energy and preserve fruit quality using an innovative application system of 1-MCP. Postharvest Biology and Technology, 76, 1-9. https://doi.org/10.1016/j.postharvbio.2012.08.013
Ndou, A., Tinyani, P. P., Slabbert, R. M., and Sultanbawa, Y. (2019). An integrated approach for harvesting Natal plum (Carissa macrocarpa) for quality and functional compounds related to maturity stages. Food Chemistry, 293, 499-510. https://doi.org/10.1016/j.foodchem.2019.04.102
Palou, L., Crisosto, C., Garner, D., and Basinal, L. (2003). Effect of continuous exposure to exogenous ethylene during cold storage on postharvest decay development and quality at-tributes of stone fruits and table grapes. Postharvest Biology and Technology, 27, 243-254. https://doi.org/10.1016/S0925-5214(02)00112-6
Pan, H., Wang, R., Li, L., Wang, J., Cao, J., and Jiang, W. (2016). Manipulation of ripening progress of different plum cultivars during shelf life by post-storage treatments with ethylene and 1-methylcyclopropene. Scientia Horticulturae, 198, 176-182. https://doi.org/10.1016/j.scienta.2015.11.007
Parra, A., Hernández, J., and Camacho, J. (2008). Estudio fisio-lógico poscosecha y evaluación de la calidad de la ciruela variedad Horvin (Prunus domestica L.) bajo tres condiciones de almacenamiento refrigerado. Revista Ingeniería e Investigación, 28(1), 99-104. https://doi.org/10.15446/inginvestig.v28n1.14872
Pathare, P.B., Opara, U.L., and Al-Said, F. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36-40. https://doi.org/10.1007/S11947-012-0867-9
Rozo-Romero, X., Álvarez-Herrera, J. G., and Balaguera López, H. E. (2015). Ethylene and changes during ripening in ‘Horvin’ plum (Prunus salicina Lindl.) fruits. Agronomía Colombiana, 33(2), 228-237. https://doi.org/10.15446/agron.colomb.v33n2.49856
Saltveit, M. E. (2019). Respiratory metabolism. In: Yahia, E.M., and Carrillo-López, A. (Eds.) Postharvest physiology and biochemistry of fruits and vegetables (pp. 228-237). First edition. Kidlington, UK: Elsevier. https://doi.org/10.1016/B978-0-12-813278-4.00004-X
Sañudo-Barajas, J., Lipan, L., Cano-Lamadrid, M., Vélez, R., Noguera-Artiaga, L., Sanchez-Rodríguez, L., Carbonell-Barrachina, A. A., and Hernández, F. (2019). Texture. In: Yahia, E.M., and Carrillo-López, A. (Eds.) Postharvest physiology and biochemistry of fruits and vegetables (pp. 293-314). First edi-tion. Kidlington, UK: Elsevier. https://doi.org/10.1016/B978-0-12-813278-4.00014-2
Sharma, S. and Sharma, R. R. (2016). Impact of staggered treatments of novel molecules and ethylene absorbents on postharvest fruit physiology and enzyme activity of ‘Santa Rosa plums. Scientia Horticulturae, 198, 242-248. https://doi.org/10.1016/j.scienta.2015.11.043
Singh, S. and Singh Z. (2013). Dynamics of enzymatic and non-enzymatic antioxidants in Japanese plums during storage at safe and letal temperatures. LWT-Food Science and Technology, 50, 562-568. https://doi.org/10.1016/j.lwt.2012.08.008
Singh, S., Singh, Z., and Swinny, E. (2012). Climateric level during fruit ripening influences lipid peroxidation and enzymatic and non-enzymatic antioxidative systems in Japanese plums (Prunus salicina Lindell). Postharvest Biology and Technology, 65, 22-32. https://doi.org/10.1016/j.postharvbio.2011.10.007
Wang, J., Pan, H., Wang, R., Hong, K., and Cao, J. (2016). Pat-terns of flesh reddening, translucency, ethylene production and storability of ‘Friar’ plum fruit harvested at three maturity stages as affected by the storage temperature. Postharvest Biology and Technology, 121, 9-18. https://doi.org/10.1016/j.postharvbio.2016.07.009
Wu, F., Zhang, D., Zhang, H., Jiang, G., Su, X., Qu, H., Jiang, Y., and Duan, X. (2011). Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life. Food Research International, 44, 1299-1305. https://doi.org/10.1016/j.foodres.2010.12.027
Xu, Y., Li, S., Huan, C., Jiang, T., Zheng, X., and Brecht, J. K. (2020). Effects of 1methylcyclopropene treatment on quality and anthocyanin biosynthesis in plum (Prunus salicina cv. Taoxingli) fruit during storage at a non-chilling temperature. Postharvest Biology and Technology, 169, 111291. https://doi.org/10.1016/j.postharvbio.2020.111291
License
Copyright (c) 2021 Javier Giovanni Alvarez Herrera, Yuli Alexandra Deaquiz, Ximena Rozo-Romero
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors or holders of the copyright for each article hereby confer exclusive, limited and free authorization on the Universidad Nacional de Colombia's journal Ingeniería e Investigación concerning the aforementioned article which, once it has been evaluated and approved, will be submitted for publication, in line with the following items:
1. The version which has been corrected according to the evaluators' suggestions will be remitted and it will be made clear whether the aforementioned article is an unedited document regarding which the rights to be authorized are held and total responsibility will be assumed by the authors for the content of the work being submitted to Ingeniería e Investigación, the Universidad Nacional de Colombia and third-parties;
2. The authorization conferred on the journal will come into force from the date on which it is included in the respective volume and issue of Ingeniería e Investigación in the Open Journal Systems and on the journal's main page (https://revistas.unal.edu.co/index.php/ingeinv), as well as in different databases and indices in which the publication is indexed;
3. The authors authorize the Universidad Nacional de Colombia's journal Ingeniería e Investigación to publish the document in whatever required format (printed, digital, electronic or whatsoever known or yet to be discovered form) and authorize Ingeniería e Investigación to include the work in any indices and/or search engines deemed necessary for promoting its diffusion;
4. The authors accept that such authorization is given free of charge and they, therefore, waive any right to receive remuneration from the publication, distribution, public communication and any use whatsoever referred to in the terms of this authorization.
