they are demanding for decorating their small outside spaces. Losses can be as great as 30% as a result of improper postproduction and handling of floriculture crops ( Jones, 2002 ). Postharvest shelf life responses and factors that influence them have
Terri W. Starman, Shannon E. Beach, and Kristen L. Eixmann
Winston Elibox, Charles P. Meynard, and Pathmanathan Umaharan
C . annuum L., a closely allied species, postharvest deterioration (shrivelling and softening) has been mainly ascribed to water loss ( Maalekuu et al., 2005 ) with cultivar differences with respect to the time taken to loss of shelf life ( Lownds
Hiroshi Iwanami, Shigeki Moriya, Nobuhiro Kotoda, Sae Takahashi, and Kazuyuki Abe
shelf life conditions at 20 °C and proposed a regression parameter that could be used as an indicator of storage potential in breeding programs. Changes in fruit quality in shelf life conditions were rapid, and cultivar differences regarding the changes
P. Perkins-Veazie, J.K. Collins, and E. Baldwin
In the United States, as much as 10% of the watermelon sold is as a minimally processed product. These products are prepared at the retail level as cubed flesh in plastic food containers or as halved slices wrapped in plastic film. The shelf life of these products at different temperatures is not known. In this study, `Allsweet' and `Jubilee' ripe watermelons were washed, wiped with a 5% bleach solution, and cut into transverse slices using surface-sterilized knives. Halves of these slices were sprayed with distilled water (pH 7.0) or with Natureseal plus 5% ascorbic acid (pH 4.5), wrapped with plastic film (0.05-mm thickness), and stored at 2 and 5 °C for 4 to 6 days. Weight loss of wrapped slices was 0.1 % at 2 and 5 °C after 4 days of storage and 0.5% of slices sprayed with Natureseal. Watermelon flesh became slimy after 3 and 5 days of storage at 5 and 2 °C, respectively, especially in slices treated with Natureseal. Fruit rinds developed brown stains and became very soft. In a separate study, watermelon slices (flesh and rind) placed in jars at 10 °C lost the characteristic watermelon odor after 2 days and a more pumpkin-like odor developed. Respiration after 1 day at 10 °C was 6 to 8 mL CO2/kg-h and increased after 5 days of storage to 13 and 25 mL CO2/kg-h for `Allsweet' and `Jubilee', respectively. Ethylene production was 0.04 to 0.06 μL/kg-h after 1 day of storage, increasing to 0.55 μL/kg-h after 5 days of storage. Results indicate that cut watermelon should be held at temperatures of 2 °C or less for no more than 3 days.
Celia M. Cantín, Carlos H. Crisosto, and Kevin R. Day
). MAP, a practical way to modify the gas environment surrounding the fruit, uses polymeric films with different permeabilities to oxygen and carbon dioxide to prolong the shelf life of fruit and vegetables. Atmospheric modification evolves within the
Amanda J. Vance, Patrick Jones, and Bernadine C. Strik
× ananassa L.) ( USDA National Agricultural Statistics Service, 2015 ). Production of high-value fruit for the fresh market is increasing in many of these crops. Growers need to produce high-quality fruit that has the maximum possible storage or shelf life
Yukari Murakami, Yoshihiko Ozaki, and Hidemi Izumi
and cutting, a deterioration in quality resulting from biochemical changes usually occurs with fresh-cut produce ( Watada and Qi, 1999 ). CA storage and MAP including reduced O 2 and/or elevated CO 2 have been shown to extend the shelf life of fresh
P.A. Jolliffe and W.C. Lin
Variation in shelf life of greenhouse-grown `Mustang' cucumber (Cucumis sativus L.) fruit was enhanced by preharvest experimental treatments of fruit thinning and fruit shading. Treatments also affected the dynamics of fruit elongation, fruit color at harvest, and chlorophyll fluorescence of the pericarp. Fruit color (grey level) at harvest, as measured by image analysis, had the highest simple (positive) correlation with shelf life. Rapid elongation and high photochemical quenching of fluorescence also characterized fruit having longer shelf life. The ability to predict cucumber yellowing is improved using a multiple regression approach, but prediction achieved by the best subset model is still too low to segregate commercially fruit having a short shelf life.
Diana D. Lange and Arthur C. Cameron
Shelf life (defined by visual quality) of freshly harvested greenhouse-grown sweet basil was maintained for an average of ≈ 12 days at 15C. Chilling injury symptoms were severe at storage temperatures of 5C and below. Shelf life was found to be only 1 and 3 days at 0 and 5C, respectively. Moderate chilling injury was noted at 7.5 and 10C. Harvesting sweet basil later in the day (i.e., 1800 or 2200 hr) increased shelf life by almost 100% when harvested shoots were held at 10, 15, and 20C, compared to harvesting at 0200 or 0600 hr. However, the time of day of harvest did not alter the development of visual chilling injury symptoms or improve shelf life at 0 or 5C.
David L. Coffey
Eight extended shelf-life hybrid tomato cultivars, along with six conventional entries including the commercial cultivars, `Sun Leaper' and `Plum Dandy', were evaluated at The Univ. of Tennessee Agricultural Experiment Station. Plants of extended shelf-life cultivars had an indeterminate growth habit and were 18 cm taller than plants of the determinate conventional cultivars. Subjective ratings for disease incidence were less for extended shelf-life cultivars early in the season but were no different late in the season. Fruits were harvested at the pink stage over a 4-week period and graded by size according to the Los Angeles lug arrangement. Yields from extended shelf-life cultivars ranged from 2000 to 2666 with an average of 2394 boxes of marketable fruit per hectare. Yields from conventional cultivars averaged 2323 boxes of marketable fruits per hectare. Yields of fruits occurring in the 5 × 5 and larger size ranges were greater for the extended shelf-life cultivars, while the reverse was true with yields of fruits in the 6 × 6 range. Extended shelf-life cultivars produced more cull fruits than conventional cultivars. For firmness comparisons, fruits were selected from the 4 × 5 grade and stored at a temperature of 22 to 24 °C. Starting 2 days after harvest, fruits were subjectively evaluated at 2-day intervals by hand-squeezing, using a rating scale of 1-5, 5 being equivalent to that of the firmness of a mature green fruit of the same size category. Fruits of extended shelf-life cultivars were firmer at harvest and remained firmer during 12 days of postharvest storage than those of conventional cultivars.