Increasing the size of containers used to transport wild lowbush blueberry (Vaccinium angustifoli... more Increasing the size of containers used to transport wild lowbush blueberry (Vaccinium angustifolium) fruit from the field to the processing facility has the potential to increase handling efficiency. Currently the wild blueberry industry uses a standard 18-inch-long × 15-inch-wide × 5-inch-deep plastic container that holds about 20 lb of fruit. This study examined the development of a new, pallet-sized high-capacity blueberry container and determined its effects on fruit quality following harvesting, transport, and processing. Laboratory studies on the effects of packing depth of berries on fruit quality demonstrated that container depths of 14.2 inches were damaging to fruit 24 hours following harvest, transport, and holding under ambient conditions, while depths of 7.1 inches were not. In commercial trials with larger pallet-sized prototype containers, fruit depths of up to 10 inches were not damaging to fruit under otherwise typical commercial handling conditions. Dumping fruit f...
Callus tissue grown from `Marsh' grapefruit (Citrus paradisi Macf.) albedo tissue was grown a... more Callus tissue grown from `Marsh' grapefruit (Citrus paradisi Macf.) albedo tissue was grown at 30C for ≈ 40 days. Calli were preconditioned in normal air for 5 days at 10 or 30C before being fumigated for 2 hr with 0, 32, or 48 g of methyl bromide (MB)/m 3. Calli were then held at 10C and K+ leakage was measured after 1, 10, 20, and 30 days. The amount of K+ leaked from MB-fumigated calli was greater than that for nonfumigated calli and increased with higher MB dose. Leakage also increased with time following fumigation. Leakage of calli preconditioned at 30C and fumigated with 48 g MB/m3 was 140%, 196%, and 260% greater than leakage from nonfumigated calli 10, 20, and 30 days after fumigation, respectively. Leakage from calli preconditioned at 10C for 5 days before MB fumigation was less than that from calli held at 30C. MB doses of 32 and 48 g·m-3 increased leakage of calli preconditioned at 10C by 6% and 43% and for those preconditioned at 30C by 99% and 140%, respectively, 1...
Forced-air cooling rates of highbush blueberries (Vaccinium corymbosum L.) packaged in 6-oz (177-... more Forced-air cooling rates of highbush blueberries (Vaccinium corymbosum L.) packaged in 6-oz (177-mL) or 1-pt (473-mL) clamshell containers were affected by positions of vent holes in corrugated flats. Most rapid cooling occurred in flats with vents across the top of the flat. Additional vents aligned in front of clamshells resulted in more rapid and uniform cooling than vents placed between clamshells. Vent holes in the bottom of flats had no effect on cooling rates. Clamshells cooled more slowly in the front of the pallet where cold air entered than in the back of the pallet where cold air exited. Fruit in 6-oz clamshells cooled faster than fruit in 1-pt clamshells.
A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of small q... more A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of small quantities of fresh produce. The CA tent is suspended from pallet racking in a standard cold room and can hold two standard pallets stacked 6 feet high with produce. Tents are sealed with two air tight zippers and a small water trough, resulting in an airtight chamber that successfully maintains CA storage environments. The CA tents are easily set up and removed to allow flexibility in use of storage space. To provide efficient use of storage space tents can be stacked two or three high on pallet racking. Tents are easily loaded and unloaded by a single person using a forklift. CA tents provide an economical alternative to traditional CA rooms for the storage of small quantities of fresh produce under CA environments.
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefi... more Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins...
High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets f... more High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.
The increase in diet-related chronic diseases has prompted the search for health-promoting compou... more The increase in diet-related chronic diseases has prompted the search for health-promoting compounds and methods to ensure their quality. Blueberry pomace is a rich yet underutilized source of bioactive polyphenols. For these high-value bioactive molecules, ultrasound-assisted extraction (USAE) is an attractive and green alternative to conventional extraction techniques for improving purity and yields. This study aimed to assess the impact of USAE parameters (sonication time, solvent composition, solid/liquid ratio, pH and temperature) on the recovery of phenolic compounds from blueberry pomace and antioxidant activity of the extracts. Total phenolic, flavonoid and anthocyanin contents (TPC, TFC and TAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were analysed. USAE in 50% ethanol/water was the most efficient, yielding the highest, TPC (22.33 mg/g dry matter (DM)), TFC (19.41 mg/g DM), TAC (31.32 mg/g DM) and DPPH radical scavenging activity (41.79 mg Trolox/g DM). USAE in water showed the lowest values even at low (1/40) solid/liquid ratio (7.85 mg/g DM, 3.49 mg/g DM, and 18.96 mg/g DM for TPC, TFC and TAC, respectively). Decreasing the solid/liquid ratio in water or 50% ethanol significantly increased TPC, TFC, TAC and DPPH radical scavenging. With ethanol, increasing the temperature in the range 20-40 • C decreased, TPC but increased TFC and DPPH radical scavenging activity. Anthocyanin profiles of water and ethanolic extracts were qualitatively similar, consisting of malvidin, delphinidin, petunidin and cyanidin. These findings indicate that USAE is a method of choice for extracting high-value bioactive phenolics from blueberry pomace. Selective enrichment of different phenolic fractions is possible under select extraction conditions.
Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberri... more Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragari×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes. In highbush blueberry (Vaccinium corymbosum), aroma is dominated by aromatic hydrocarbons, esters, terpenes and long chain alcohols, while in lowbush blueberries (Vaccinium angustifolium), aroma is predominated by esters and alcohols. The composition and concentration of these aroma compounds are affected by cultivar, fruit maturity, and storage conditions. Volatile composition varies significantly both quantitatively and qualitatively among different cultivars of small fruit. As fruit ripen, the concentration of aroma volatiles rapidly increases closely following pigment formation. In storage...
Humidity is an important component of the enviornment that influences the growth, development and... more Humidity is an important component of the enviornment that influences the growth, development and storage life of most horticultural crops. A method to control relative humidity (RH) in experimental chambers using solutions of glycerol-water has been developed. A constant RH can be established and maintained by bubbling air through a glycerol-water solution of known water content. The air rapidly reaches equilibrium with the glycerol-water solution producing the desired RH. The relationship of the specific gravity (SG) of glycerol-water solutions and the corresponding equilibrium RH was determined. Any desired RH can be produced by using solutions of the appropriate SG ranging from 100% with pure water (SG 25/25 = 1.000) to 0% with pure glycerol (SG 25/25 = 1.261) This system can be used in flow through systems by bubbling the incoming air through the solution or in closed systems by circulating air through the solution and the chamber. Multiple jars of solution can be used for more...
The potential use of vapor phase hydrogen peroxide (VPHP) to prevent decay caused by Botrytis cin... more The potential use of vapor phase hydrogen peroxide (VPHP) to prevent decay caused by Botrytis cinerea Pers. ex Fr. in table grapes (Vitis vinifera L.) was investigated. `Thompson Seedless' and `Red Globe' grapes, inoculated with Botrytis cinerea spores, were placed in polyethylene bags and flushed for 10 minutes with VPHP generated from a 30% to 35% solution of liquid hydrogen peroxide at 40C. Immediately after treatment, bags were sealed and held at 10C. Vapor phase hydrogen peroxide significantly reduced the number of terminable Botrytis spores on grapes. The number of terminable spores on `Thompson Seedless' and `Red Globe' grapes had been reduced 81% and 62%, respectively, 24 hours following treatment. The incidence of decay on inoculated `Thompson Seedless' and `Red Globe' grapes was reduced 33% and 16%, respectively, after 8 days of storage at 10C compared with control fruit. Vapor phase hydrogen peroxide reduced the decay of noninoculated `Thompson See...
Warm (20C) or cold (3C) broccoli florets (Brassica oleracea L., Italica Group) were sealed in bag... more Warm (20C) or cold (3C) broccoli florets (Brassica oleracea L., Italica Group) were sealed in bags of two types of nonperforated flexible polyvinylchloride film, TPM 87 or RMF 61, and kept at 5C for 7 days. Temperature of the warm florets cooled to 5C in ≈ 8 hours. Warm broccoli had 40% to 50% more CO2 and 25% to 30% less O2 than cold broccoli in packages of both film types 6 hours after sealing. After 48 hours, however, concentrations of CO2 in bags of cold and warm broccoli had reached a steady state of ≈ 14.5% in TPM 87 bags and 6% in RMF 61 bags. Concentrations of O2 were more variable. After 48 hours, O2 concentrations were ≈ 2% to 4% in TPM 87 bags and 5% to 10% in RMF 61 bags. Initially, warm florets were rated lower for color, turgidity, and general appearance than initially cold ones after 7 days at 5C. Objectionable off-odors were formed from florets held in TPM 87 packages that had O2concentrations of <1.5%.
Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis me... more Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis melo L.) that were exposed to high or low levels of solar radiation. Fatty acid composition of the polar lipids changed and the percentage of unsaturated fatty acids increased as fruit ripened. The percentage of monounsaturated fatty acids palmitoleic and oleic acid as a percent of total fatty acids increased from 8% in melons of minimum maturity to >50% in overripe melons. Also, the ratio of unsaturated to saturated fatty acids increased from 2.2 to 5.0. Total polar lipid fatty acid compostion from middle mesocarp tissue (flesh) did not change as much during ripening as the polar lipid composition from the epidermis (peel). Peel tissue from the top of melons relative to the ground had unsaturation ratios of C18 fatty acids and C16 fatty acids 33% and 62% greater, respectively, than peel from the bottom of the melon. Melons of minimum maturity exposed to solar radiation had significantl...
for their helpful suggestions and encouragement throughout the study; Robert Prange and David Sha... more for their helpful suggestions and encouragement throughout the study; Robert Prange and David Shaffelburg for their donation of summer students; and Andrew Schofield and CH Ossekeag General GT Beauregard CD for their participation. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact. 1 Sensory Scientist. 2 Storage Physiologist, to whom reprint requests should be addressed. 3 Summer Student.
Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica ... more Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heat treated by holding in water for 1 to 40 min at 42, 45, 48, 50, or 52C. Control heads were held in air at 20C or in 25C water for 40 min. Controls turned yellow in about 3 days at 20C. Treatments at 42C delayed yellowing by 1 or 2 days, while treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C. Hot water treatments had no effect on water loss of broccoli during storage. Incidence of decay was greater in treated broccoli stored wet compared to the dry control. However, when free water was removed by spinning following treatment, no difference in decay was observed. Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor. When broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli. However, when broccoli was warmed to 20C following storage at 0C, yellowing o...
Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica ... more Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were s...
Methanethiol (MT) is a volatile compound responsible for the strong off-odor that is evolved when... more Methanethiol (MT) is a volatile compound responsible for the strong off-odor that is evolved when fresh broccoli is held under anaerobic atmospheres. Inductive atmospheres can develop in modified-atmosphere packages, resulting in reduced quality. To determine if related vegetables are capable of producing MT, 12 different vegetables from the genus Brassica were cut into ready-to-eat forms. Fifty-gram samples of these cut vegetables were sealed in 500-ml glass jars and flushed with N2. After flushing, jars were held for 24 h at 20C in the dark. Headspace samples from the jars then were analyzed for MT and other volatiles using a GC-MS> The concentration of MT was greatest in jars containing broccoli florets. Broccoli flower buds removed from florets produced 40 times more MT than peduncle and stem tissues (38.3 vs. 0.87 mmol·m–3). Headspace concentration of MT (mmol·m–3) in jars containing these different vegetables was: broccoli florets, 22.7; pak choi leaf blades, 17.8; savoy ca...
Heat can induce physiological changes in plant tissues, including the inhibition of broccoli sene... more Heat can induce physiological changes in plant tissues, including the inhibition of broccoli senescence. Hot water treatments at 52C for 3 or more minutes may induce off-odors in fresh broccoli. The objective of this study was to identify heat-induced volatiles that may indicate physiological injury and/or be responsible for off-odors. Heads of fresh broccoli (Brassica oleracea L. Italica group cv. `Paragon') were immersed in water at 25C for 10 min (control); 45C for 10, 15, or 20 min; or 52C for 1, 2, or 3 min. Following treatment broccoli was held at 20C in the dark. Volatiles in the headspace above treated broccoli were trapped on Tenax-GR 2, 24, and 72 h after treatment and analyzed on a GC-MS. Heat treatments increased the production of ethanol, dimethyl disulfide (DMDS), dimethyl sulfide (DMS), dimethyl trisulfide (DMTS), hexenol, methyl thiocyanate, and several other unidentified compounds. Two hours after treatment, ethanol and hexenol concentrations in the headspace of...
To determine when a paper is to be presented, check the session number in the Program Schedule or... more To determine when a paper is to be presented, check the session number in the Program Schedule or the Conference at a Glance charts. The Author presenting the paper is indicated by an asterisk.
Increasing the size of containers used to transport wild lowbush blueberry (Vaccinium angustifoli... more Increasing the size of containers used to transport wild lowbush blueberry (Vaccinium angustifolium) fruit from the field to the processing facility has the potential to increase handling efficiency. Currently the wild blueberry industry uses a standard 18-inch-long × 15-inch-wide × 5-inch-deep plastic container that holds about 20 lb of fruit. This study examined the development of a new, pallet-sized high-capacity blueberry container and determined its effects on fruit quality following harvesting, transport, and processing. Laboratory studies on the effects of packing depth of berries on fruit quality demonstrated that container depths of 14.2 inches were damaging to fruit 24 hours following harvest, transport, and holding under ambient conditions, while depths of 7.1 inches were not. In commercial trials with larger pallet-sized prototype containers, fruit depths of up to 10 inches were not damaging to fruit under otherwise typical commercial handling conditions. Dumping fruit f...
Callus tissue grown from `Marsh' grapefruit (Citrus paradisi Macf.) albedo tissue was grown a... more Callus tissue grown from `Marsh' grapefruit (Citrus paradisi Macf.) albedo tissue was grown at 30C for ≈ 40 days. Calli were preconditioned in normal air for 5 days at 10 or 30C before being fumigated for 2 hr with 0, 32, or 48 g of methyl bromide (MB)/m 3. Calli were then held at 10C and K+ leakage was measured after 1, 10, 20, and 30 days. The amount of K+ leaked from MB-fumigated calli was greater than that for nonfumigated calli and increased with higher MB dose. Leakage also increased with time following fumigation. Leakage of calli preconditioned at 30C and fumigated with 48 g MB/m3 was 140%, 196%, and 260% greater than leakage from nonfumigated calli 10, 20, and 30 days after fumigation, respectively. Leakage from calli preconditioned at 10C for 5 days before MB fumigation was less than that from calli held at 30C. MB doses of 32 and 48 g·m-3 increased leakage of calli preconditioned at 10C by 6% and 43% and for those preconditioned at 30C by 99% and 140%, respectively, 1...
Forced-air cooling rates of highbush blueberries (Vaccinium corymbosum L.) packaged in 6-oz (177-... more Forced-air cooling rates of highbush blueberries (Vaccinium corymbosum L.) packaged in 6-oz (177-mL) or 1-pt (473-mL) clamshell containers were affected by positions of vent holes in corrugated flats. Most rapid cooling occurred in flats with vents across the top of the flat. Additional vents aligned in front of clamshells resulted in more rapid and uniform cooling than vents placed between clamshells. Vent holes in the bottom of flats had no effect on cooling rates. Clamshells cooled more slowly in the front of the pallet where cold air entered than in the back of the pallet where cold air exited. Fruit in 6-oz clamshells cooled faster than fruit in 1-pt clamshells.
A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of small q... more A plastic tent was designed and constructed for the controlled atmosphere (CA) storage of small quantities of fresh produce. The CA tent is suspended from pallet racking in a standard cold room and can hold two standard pallets stacked 6 feet high with produce. Tents are sealed with two air tight zippers and a small water trough, resulting in an airtight chamber that successfully maintains CA storage environments. The CA tents are easily set up and removed to allow flexibility in use of storage space. To provide efficient use of storage space tents can be stacked two or three high on pallet racking. Tents are easily loaded and unloaded by a single person using a forklift. CA tents provide an economical alternative to traditional CA rooms for the storage of small quantities of fresh produce under CA environments.
Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefi... more Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in suitable carriers. This study aimed to create a water-in-oil-in-water (W1/O/W2) double emulsion system suitable for the coencapsulation of total phenolics (TP) and anthocyanins (TA) from a polyphenol-rich extract of blueberry pomace (W1). The effect of critical physical parameters for preparing stable double emulsions, namely homogenization pressure, stirring speed and time, was investigated by measuring the hydrodynamic diameter, size dispersity and zeta potential of the oil droplets, and the encapsulation efficiency of TP and TA. The oil droplets were negatively charged (negative zeta potential values), which was related to the pH and composition of W2 (whey protein isolate solution) and suggests stabilization by the charged whey proteins...
High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets f... more High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.
The increase in diet-related chronic diseases has prompted the search for health-promoting compou... more The increase in diet-related chronic diseases has prompted the search for health-promoting compounds and methods to ensure their quality. Blueberry pomace is a rich yet underutilized source of bioactive polyphenols. For these high-value bioactive molecules, ultrasound-assisted extraction (USAE) is an attractive and green alternative to conventional extraction techniques for improving purity and yields. This study aimed to assess the impact of USAE parameters (sonication time, solvent composition, solid/liquid ratio, pH and temperature) on the recovery of phenolic compounds from blueberry pomace and antioxidant activity of the extracts. Total phenolic, flavonoid and anthocyanin contents (TPC, TFC and TAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were analysed. USAE in 50% ethanol/water was the most efficient, yielding the highest, TPC (22.33 mg/g dry matter (DM)), TFC (19.41 mg/g DM), TAC (31.32 mg/g DM) and DPPH radical scavenging activity (41.79 mg Trolox/g DM). USAE in water showed the lowest values even at low (1/40) solid/liquid ratio (7.85 mg/g DM, 3.49 mg/g DM, and 18.96 mg/g DM for TPC, TFC and TAC, respectively). Decreasing the solid/liquid ratio in water or 50% ethanol significantly increased TPC, TFC, TAC and DPPH radical scavenging. With ethanol, increasing the temperature in the range 20-40 • C decreased, TPC but increased TFC and DPPH radical scavenging activity. Anthocyanin profiles of water and ethanolic extracts were qualitatively similar, consisting of malvidin, delphinidin, petunidin and cyanidin. These findings indicate that USAE is a method of choice for extracting high-value bioactive phenolics from blueberry pomace. Selective enrichment of different phenolic fractions is possible under select extraction conditions.
Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberri... more Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragari×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes. In highbush blueberry (Vaccinium corymbosum), aroma is dominated by aromatic hydrocarbons, esters, terpenes and long chain alcohols, while in lowbush blueberries (Vaccinium angustifolium), aroma is predominated by esters and alcohols. The composition and concentration of these aroma compounds are affected by cultivar, fruit maturity, and storage conditions. Volatile composition varies significantly both quantitatively and qualitatively among different cultivars of small fruit. As fruit ripen, the concentration of aroma volatiles rapidly increases closely following pigment formation. In storage...
Humidity is an important component of the enviornment that influences the growth, development and... more Humidity is an important component of the enviornment that influences the growth, development and storage life of most horticultural crops. A method to control relative humidity (RH) in experimental chambers using solutions of glycerol-water has been developed. A constant RH can be established and maintained by bubbling air through a glycerol-water solution of known water content. The air rapidly reaches equilibrium with the glycerol-water solution producing the desired RH. The relationship of the specific gravity (SG) of glycerol-water solutions and the corresponding equilibrium RH was determined. Any desired RH can be produced by using solutions of the appropriate SG ranging from 100% with pure water (SG 25/25 = 1.000) to 0% with pure glycerol (SG 25/25 = 1.261) This system can be used in flow through systems by bubbling the incoming air through the solution or in closed systems by circulating air through the solution and the chamber. Multiple jars of solution can be used for more...
The potential use of vapor phase hydrogen peroxide (VPHP) to prevent decay caused by Botrytis cin... more The potential use of vapor phase hydrogen peroxide (VPHP) to prevent decay caused by Botrytis cinerea Pers. ex Fr. in table grapes (Vitis vinifera L.) was investigated. `Thompson Seedless' and `Red Globe' grapes, inoculated with Botrytis cinerea spores, were placed in polyethylene bags and flushed for 10 minutes with VPHP generated from a 30% to 35% solution of liquid hydrogen peroxide at 40C. Immediately after treatment, bags were sealed and held at 10C. Vapor phase hydrogen peroxide significantly reduced the number of terminable Botrytis spores on grapes. The number of terminable spores on `Thompson Seedless' and `Red Globe' grapes had been reduced 81% and 62%, respectively, 24 hours following treatment. The incidence of decay on inoculated `Thompson Seedless' and `Red Globe' grapes was reduced 33% and 16%, respectively, after 8 days of storage at 10C compared with control fruit. Vapor phase hydrogen peroxide reduced the decay of noninoculated `Thompson See...
Warm (20C) or cold (3C) broccoli florets (Brassica oleracea L., Italica Group) were sealed in bag... more Warm (20C) or cold (3C) broccoli florets (Brassica oleracea L., Italica Group) were sealed in bags of two types of nonperforated flexible polyvinylchloride film, TPM 87 or RMF 61, and kept at 5C for 7 days. Temperature of the warm florets cooled to 5C in ≈ 8 hours. Warm broccoli had 40% to 50% more CO2 and 25% to 30% less O2 than cold broccoli in packages of both film types 6 hours after sealing. After 48 hours, however, concentrations of CO2 in bags of cold and warm broccoli had reached a steady state of ≈ 14.5% in TPM 87 bags and 6% in RMF 61 bags. Concentrations of O2 were more variable. After 48 hours, O2 concentrations were ≈ 2% to 4% in TPM 87 bags and 5% to 10% in RMF 61 bags. Initially, warm florets were rated lower for color, turgidity, and general appearance than initially cold ones after 7 days at 5C. Objectionable off-odors were formed from florets held in TPM 87 packages that had O2concentrations of <1.5%.
Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis me... more Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis melo L.) that were exposed to high or low levels of solar radiation. Fatty acid composition of the polar lipids changed and the percentage of unsaturated fatty acids increased as fruit ripened. The percentage of monounsaturated fatty acids palmitoleic and oleic acid as a percent of total fatty acids increased from 8% in melons of minimum maturity to >50% in overripe melons. Also, the ratio of unsaturated to saturated fatty acids increased from 2.2 to 5.0. Total polar lipid fatty acid compostion from middle mesocarp tissue (flesh) did not change as much during ripening as the polar lipid composition from the epidermis (peel). Peel tissue from the top of melons relative to the ground had unsaturation ratios of C18 fatty acids and C16 fatty acids 33% and 62% greater, respectively, than peel from the bottom of the melon. Melons of minimum maturity exposed to solar radiation had significantl...
for their helpful suggestions and encouragement throughout the study; Robert Prange and David Sha... more for their helpful suggestions and encouragement throughout the study; Robert Prange and David Shaffelburg for their donation of summer students; and Andrew Schofield and CH Ossekeag General GT Beauregard CD for their participation. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact. 1 Sensory Scientist. 2 Storage Physiologist, to whom reprint requests should be addressed. 3 Summer Student.
Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica ... more Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heat treated by holding in water for 1 to 40 min at 42, 45, 48, 50, or 52C. Control heads were held in air at 20C or in 25C water for 40 min. Controls turned yellow in about 3 days at 20C. Treatments at 42C delayed yellowing by 1 or 2 days, while treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C. Hot water treatments had no effect on water loss of broccoli during storage. Incidence of decay was greater in treated broccoli stored wet compared to the dry control. However, when free water was removed by spinning following treatment, no difference in decay was observed. Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor. When broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli. However, when broccoli was warmed to 20C following storage at 0C, yellowing o...
Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica ... more Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heated by immersing in water at 42, 45, 48, 50, or 52C. Immersion times were decreased as treatment temperatures were increased and ranged from 20 to 40 minutes at 42C to 1 to 3 minutes at 52C. Control heads, dipped in 25C water for 0, 10, or 40 minutes, began to turn yellow after ≈3 days storage at 20C and 80% to 90% relative humidity. Immersion in 42C water delayed yellowing by 1 or 2 days; immersion in 45, 48, 50, or 52C prevented yellowing for ≤7 days. Water loss of broccoli during storage at 20C increased by ≤1% per day by some hot-water treatments. Immersion in hot water decreased the incidence of decay during storage at 20C. Immersion in 50 or 52C water for 2 minutes was most effective in controlling decay development. Broccoli immersed in 52C water for 3 minutes had a distinct off-odor. Control and treated broccoli held at 0C for 8 days following hot-water dips were s...
Methanethiol (MT) is a volatile compound responsible for the strong off-odor that is evolved when... more Methanethiol (MT) is a volatile compound responsible for the strong off-odor that is evolved when fresh broccoli is held under anaerobic atmospheres. Inductive atmospheres can develop in modified-atmosphere packages, resulting in reduced quality. To determine if related vegetables are capable of producing MT, 12 different vegetables from the genus Brassica were cut into ready-to-eat forms. Fifty-gram samples of these cut vegetables were sealed in 500-ml glass jars and flushed with N2. After flushing, jars were held for 24 h at 20C in the dark. Headspace samples from the jars then were analyzed for MT and other volatiles using a GC-MS> The concentration of MT was greatest in jars containing broccoli florets. Broccoli flower buds removed from florets produced 40 times more MT than peduncle and stem tissues (38.3 vs. 0.87 mmol·m–3). Headspace concentration of MT (mmol·m–3) in jars containing these different vegetables was: broccoli florets, 22.7; pak choi leaf blades, 17.8; savoy ca...
Heat can induce physiological changes in plant tissues, including the inhibition of broccoli sene... more Heat can induce physiological changes in plant tissues, including the inhibition of broccoli senescence. Hot water treatments at 52C for 3 or more minutes may induce off-odors in fresh broccoli. The objective of this study was to identify heat-induced volatiles that may indicate physiological injury and/or be responsible for off-odors. Heads of fresh broccoli (Brassica oleracea L. Italica group cv. `Paragon') were immersed in water at 25C for 10 min (control); 45C for 10, 15, or 20 min; or 52C for 1, 2, or 3 min. Following treatment broccoli was held at 20C in the dark. Volatiles in the headspace above treated broccoli were trapped on Tenax-GR 2, 24, and 72 h after treatment and analyzed on a GC-MS. Heat treatments increased the production of ethanol, dimethyl disulfide (DMDS), dimethyl sulfide (DMS), dimethyl trisulfide (DMTS), hexenol, methyl thiocyanate, and several other unidentified compounds. Two hours after treatment, ethanol and hexenol concentrations in the headspace of...
To determine when a paper is to be presented, check the session number in the Program Schedule or... more To determine when a paper is to be presented, check the session number in the Program Schedule or the Conference at a Glance charts. The Author presenting the paper is indicated by an asterisk.
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