Postharvest Biology and Technology
Muhammad Sohail; Ron B. H. Wills; Michael C. Bowyer; Penta Pristijono
Abstract
Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid solutions ...
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Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid solutions from 2-100 mM to determine the optimum concentration that inhibited senescence. The other vegetables were dipped in solutions with the optimal concentration. Senescence of the vegetables was assessed during storage at 10 °C in air containing 0.1 µL L1 ethylene by determining loss of green colour (designated as green life), ethylene production and respiration rates. Findings: For each amino acid, a dipping concentration of 5 mM was found optimal to inhibit senescence as shown by an extended green life and reduced ethylene production and respiration rates of all vegetables to a similar extent, except methionine which did not show a significant effect with rocket, and for spinach only reduced ethylene production. Limitations: No limitations were encountered. Originality/Value: Arginine and cysteine showed considerable potential for commercial use to extend the market life of many green vegetables and with their Generally Recognized As Safe (GRAS) status the amino acids should be a safe, consumer-acceptable treatment.
Postharvest Biology and Technology
Seeseei Molimau-Samasoni; Veronica Vaavia; Ron B. H. Wills
Abstract
Purpose: Breadfruit is a tropical climacteric fruit consumed as an unripe starchy vegetable hence export requires some postharvest technology to inhibit ripening during marketing. Research in the Caribbean found storage at 12 °C was optimal to delay ripening without fruit developing chilling ...
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Purpose: Breadfruit is a tropical climacteric fruit consumed as an unripe starchy vegetable hence export requires some postharvest technology to inhibit ripening during marketing. Research in the Caribbean found storage at 12 °C was optimal to delay ripening without fruit developing chilling injury. Breadfruit is a major horticultural commodity in Samoa with New Zealand a target export destination. This paper examines the ability of low temperatures to extend the storage life of unripe Samoan breadfruit and thus facilitate export. Research method: Puou and Maafala breadfruit were stored at temperatures from 12 to 25 °C and observed for time to ripen and to exhibit chilling injury symptoms as these factors determine storage life. Main findings: Time to ripen increased as the temperature was lowered but chilling injury occurred on all fruit stored at 12 and 15 °C and many stored at 17 °C. The longest storage life was attained at 17 °C with 11 days for Puou and 16 days for Maafala fruit with storage terminated by a mix of fruit ripening and developing chilling injury. Limitations: Questions remain as to the importance of mild chilling injury to influence purchase. Originality/Value: Samoan breadfruit is more chilling sensitive than Caribbean fruit and thus must be transported at higher temperatures than Caribbean fruit. Use of 17 °C gave the longest storage life for Samoan breadfruit which is sufficient for the 10 days required to export by air to New Zealand but is less than the 21 days required to export breadfruit by sea.
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