Repository logo

Browsing by Author "Neuwald, Daniel A."

Now showing 1 - 2 of 2
  • Effect of postarvest elicitors on ‘fuyu’ persimmon quality during cold storage
    Publication . Sautter, Cláudia K.; Neuwald, Daniel A.; Sestari, Ivan; Saquet, Adriano A.; Rizzatti, Mara R.; Malmann, Carlos A.; Brackmann, Auri; Nunes, Carla
    To induce resveratrol synthesis and reduce skin browning in ‘Fuyu’ persimmons, fruit were treated directly after harvest with the following elicitors: UV irradiation, ozone, phosphonate, or acibenzolar-S-methyl and then kept for three months at -0.5 °C in air storage at around 95% relative humidity. Traces of transresveratrol were detected in the skin of the persimmons at harvest, but after treatment and cold storage this compound was not found. After shelf-life (storage plus 5 d at 20 °C), the soluble solids content (SSC), reducing and non-reducing sugars and total polyphenols were not significantly influenced by any of the elicitor treatments. Fruit treated with ozone showed a higher reducing sugar content but developed skin damage, flesh browning and small internal cavities. These results were correlated with the skin colour. Fruit treated with acibenzolar-S-methyl had the highest flesh firmness and total polyphenol content. However, this treatment had a higher skin browning index after shelf-life.
    2010Book part Open Access Show more
  • Watercore dissipation in ‘fuji’ apples at different holding temperatures
    Publication . Neuwald, Daniel A.; Kittemann, D.; Streif, J.; Nunes, Carla
    Fruit with high levels of watercore are rejected during market quality control inspections because affected apples can develop alcoholic off-flavours and internal browning symptoms. In 2007 and 2008 late harvest ‘Fuji’ apples with a high incidence of watercore were kept at 1 °C (2008), 3 °C (2007), 6 °C and 10 °C in air. Some fruit at 10 °C were also treated with 1-MCP and Ethephon. Changes in flesh firmness and watercore were followed during 51 d storage. Fruit at 1, 3 °C and 1-MCP treated fruit at 10 °C showed no clear change in flesh firmness during 51 d storage while fruit at 6 °C softened between 0.7 and 0.9 kg/cm-2 and untreated fruit at 10 °C lost around 1.0 kg/cm-2. Watercore in ‘Fuji’ apples with or without 1-MCP or Ethephon treatments at 10 °C dissipated to acceptable levels after around 16 to 22 d, while apples at 6, 3 and 1 °C showed acceptable watercore at 26, 29 and 51 d respectively. When ‘Fuji’ apples have high levels of watercore at-harvest, one option is to treat them with 1-MCP and store at 10 °C. The watercore will reduce rapidly but fruit flesh firmness will generally be maintained at acceptable levels.
    2010Book part Open Access Show more