Postharvest Biology and Technology
Majeed Mohammed; Lynda Wickham
Abstract
Purpose: This paper provides an in-depth critical review and analysis of recent research undertaken to optimize quality during harvesting, postharvest handling, processing and utilization of breadnut (Artocarpus camansi Blanco). Findings: This treatise provided a comprehensive review on the significance ...
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Purpose: This paper provides an in-depth critical review and analysis of recent research undertaken to optimize quality during harvesting, postharvest handling, processing and utilization of breadnut (Artocarpus camansi Blanco). Findings: This treatise provided a comprehensive review on the significance of breadnut as an ideal staple and famine food due to its abundance, processing options, high percentage of complex carbohydrates, unique flavor and culinary qualities. Market potential for this fruit across the globe and its projection to multiply is reviewed as related to increasing demand for fiber rich fruits, utilization in ethnic cuisine and in traditional medicine. The fruit is highly perishable with a shelf life of not more than 2-3 days under ambient conditions. Breadnut rapidly transforms when harvested mature green after 2-3 days to a soft texture and the outer skin of the milky white seeds change to a brown, brittle, tough netlike rind while the flesh changes from a white colour to a light yellow colour. The combined effects of rapid softening and high susceptibility to chilling injury contribute immensely to its short shelf life. Limitations: There were no significant limitations as the literature was available and access to communicate with authors were easily facilitated by the internet. Directions for future research:This istheonly review which collated the findings on postharvest physiology and utilization of breadnut. This information will be useful for tree breeding programs, in order to popularize breadnut as a commercial crop and promote food security at the household and community levels.
Postharvest Biology and Technology
Moomin Abu; Nana Sakyiwa Olympio; Joseph Ofei Darko
Abstract
Purpose: Physiologically matured fruits of Haden, Kent, Palmer, and Keitt mango varieties were used for experiment. The fruits were held at ambient (29-31 oC) and simulated-transit temperature (10-13 oC) conditions. Quality which includes fruit firmness, weight, and spoilage, were assessed and used to ...
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Purpose: Physiologically matured fruits of Haden, Kent, Palmer, and Keitt mango varieties were used for experiment. The fruits were held at ambient (29-31 oC) and simulated-transit temperature (10-13 oC) conditions. Quality which includes fruit firmness, weight, and spoilage, were assessed and used to determine shelf life of stored fruits. Research Method: A Completely Randomized Design with four replications was used. For each of the four varieties, five mango trees were sampled at random in each of the four replications of a mango plantation when fruits were physiologically matured. Findings: For the ambient and simulated-transit temperature conditions, Kent (4.09 days and 3.85 days, respectively) and Keitt (4.08 days and 3.92 days, respectively) fruits stored longer. Haden fruits ripened significantly earlier (9.50 days and 3.5 days, respectively) than Keitt fruits (11.01 days and 5 days, respectively). Ripening time was statistically not different among Haden, Kent, and Palmer fruits. Softness, colour, and decay were limiting quality factors for all mango fruits stored at both conditions. Higher shriveling rates were observed in Haden and Palmer fruits with a slight preponderance of the former, for both conditions. Average weight loss was highest (6.50 % and 3.31 %, respectively) for Haden and lowest (4.09 % and 2.34 %, respectively) for Keitt, but generally lower in fruits stored under transit conditions. Research limitations: No limitations to report. Originality/Value: A single quality attribute cannot be used to express loss of quality of mango fruit over the normal physiological range of mango fruit growth and development.
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.
Postharvest Biology and Technology
Vivian Ku; Bouthsakone Inthalangsee; Ron Wills
Abstract
Purpose: Demand for tomato is increasing in Laos but marketing options are limited due to ripening during transit. This study quantified changes in fruit ripening during commercial transit to the major urban market in Laos, and investigated extension in market life achieved by inclusion of an ethylene ...
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Purpose: Demand for tomato is increasing in Laos but marketing options are limited due to ripening during transit. This study quantified changes in fruit ripening during commercial transit to the major urban market in Laos, and investigated extension in market life achieved by inclusion of an ethylene absorbent into packages of green fruit. Research method: Ripening during the transport tomatoes of mixed maturity in the same package from to Vientiane was assessed by scoring fruit colour at harvest and arrival at the market. An intervention trial was then conducted where green tomatoes were packed with an ethylene absorbent and ripeness assessed over seven days at ambient temperature. Findings: During the 24-hour journey of 750 km from farm to urban market, the mean colour score increased from 2.4 to 3.5 with the proportion of green fruit (score 1) decreasing from 35 % at harvest to 5 % at Vientiane. In the trial where tomatoes were sorted so only green (score 1) and breaker (score 2) fruit were packed in containers, the inclusion of sachets of a low-cost potassium permanganate ethylene absorbent significantly delayed ripening - 75% of fruit remained green after 7 days storage which was double that in control boxes. Research limitations: Findings need to be confirmed on larger shipments to a range of markets. Originality/Value: On-farm sorting for maturity coupled with the marketing of ripening fruit on local markets and green fruit held in reduced ethylene to more lucrative markets can increase the economic situation for Lao farmers.
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