Search Results
You are looking at 1 - 5 of 5 items for
- Author or Editor: Fabio Mencarelli x
Abstract
Zucchini squash (Cucurbita pepo L. cv. Romanesco) were stored 19 days at 5°C in 21% ± 1% O2 plus 0.0%, 2.5%, 5.0%, or 10.0% CO2 and then stored an additional 4 days at 13° in air. High CO2 levels inhibited the rate of CO2 production and reduced the development of chilling injury symptoms at all three maturities (16, 20, and 22 cm fruit). There was a high negative correlation between CO2 levels and reduction of chilling injury. At the end of the 23-day storage period, 82% of the 22-cm squash held in 10% CO2 appeared salable, but they had a slight off-flavor and were soft; 79% of the fruit held in 5% CO2 were salable, firm, and free of off-flavors; samples from 2.5% CO2 and air were unacceptable because of decay and pitting. The percentage of unsalable fruit increased from 16- to 20-cm squash. Carbon dioxide concentrations around 5% may be useful for storing zucchini squash at about 5°, a temperature that normally causes chilling injury in zucchini.
Abstract
Exposure of whole fruit, slices, or pericarp disks of tomato (Lycopersicon esculentum Mill.) to 0.5 to 3.0 ml absolute ethanol vaporized in a 4-Iiter container for 3 hr significantly reduced the climacteric rise in CO2 and C2H4 production, lycopene synthesis, and chlorophyll loss. Inhibition of ripening occurred whether fruit were at the mature-green or breaker-turning stage. Whole fruit recovered and ripened normally after a delay that was related to the tissue ethanol concentration. Treated slices did not ripen normally, and exposure to 16 μl C2H4/liter did not promote ripening. The level of ACC was 14-fold higher in treated slices, while C2H4 production was reduced 70%. Treatments with AVG and ACC indicated that ethanol inhibited ACC conversion to C2H4. Chemical names used: 1-aminocyclopropane-1-carboxylic acid (ACC); [S-(E)]-2-amino-4-(2-aminoethoxy)-3-butyric acid (AVG).
Abstract
Equatorial 7-mm-thick slices of mature-green tomato fruit (Lycopersicon esculentum, Mill., cv. Castlemart) ripened normally, and changes in the concentrations of lycopene, soluble solids content, and titratable acids and in pH were analogous to, although in some cases significantly different from, changes in whole fruit that were harvested when mature-green and ripened. An untrained taste panel scored ripened slices acceptable to good, and no off-flavors were detected. Slices of mature-green tomato fruit can be ripened to an acceptable level of quality, and could provide an additional outlet for fresh-market tomatoes to the home and institutional markets.
Abstract
In the article “Ripening of Mature-green Tomato Fruit Slices”, by Fabio Mencarelli and Mikal E. Saltveit, Jr. [J. Amer. Soc. Hort. Sci. 113(5):742−745, September 1988], Table 4 is called out in the next-to-last paragraph. There is no Table 4 in this article.
Abstract
Zucchini squash (Cucurbita pepo L.) was stored 2 weeks at 2.5°, 5°, or 10°C and with 1%, 2%, 4%, 8%, or 21% O2 and then was aerated 2 days at 10°. Low O2 levels inhibited the rates of CO2 and ethylene production, particularly at 5° and 10°. Both rates increased during aeration, but much more in samples held previously at 2.5° or 5° than in those from 10°. About 75% and 55%, respectively, of the burst in CO2 production in samples from 2.5° and 5° was due to exposure to low temperature; the remainder was attributed to the effect of exposure to low O2 levels. For ethylene production, the corresponding values were about 95% and 70%. Zucchini squash stored at 5° for 2 weeks was virtually free of chilling injury (Cl), surface mold, decay, or off-flavors; almost all of the fruit still was rated good to excellent in appearance. About ¾ of the squash was still in this category after 2 additional days at 10°. At 5°, squash did not benefit from storage in low-O2 atmospheres. Storage at 2.5° induced severe Cl, which was ameliorated by holding the squash in 4%, 2%, or 1% O2 instead of in 21% or 8% O2. However, amelioration was no longer evident after 2 days of aeration at 10°. Defects not related to Cl—especially off-flavors—developed most noticeably in squash held at 10°; the benefit from low O2 levels was slight. Storing zucchini squash at 6° ± 2° likely would be optimal if it must be held longer than a few days.