Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Biochemical Changes in Postharvest Fruits and Vegetables with Impact in...
share announcement

Biochemical Changes in Postharvest Fruits and Vegetables with Impact in Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 September 2018) | Viewed by 5909

Special Issue Editors

Prof. Dr. Costas Stathopoulos

E-Mail
Guest Editor
ERA Chair in Food Technology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: waste utilisation; plant bioactives; cereal science; postharvest; novel technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Suwimol Chockchaisawasdee

E-Mail Website
Guest Editor
Head of Food and Drink Division, School of Science, Engineering and Technology Abertay University, Bell Street, Dundee, DD1 1HG, Scotland

Special Issue Information

Dear Colleagues

Retaining the postharvest qualities of fruits and vegetables is a challenge affecting primary producers and food processors the world over. The series of biochemical changes that affect those qualities depend on numerous factors, including: the specific species, the growing conditions, the environment, and the postharvest treatment(s) and handling, among others. It is our intention, through this Special issue on ‘Biochemical changes in postharvest fruit and vegetable with impact on quality’ to get the latest information from the global arena. We seek contributions, from researchers from around the world, exploring the role of those biochemical changes in all aspects of fruit and vegetable quality and we look forward in expanding the current knowledge in this field. The current rates of produce wasted or lost postharvest are unsustainable, therefore, better understanding the changes that lead to some of those losses is pertinent from the global sustainability perspective.

We welcome your contributions

Sincerely

Prof. Costas Stathopoulos, FIFST
Dr. Suwimol Chockchaisawasdee
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biochemical changes
  • postharvest
  • quality
  • fruits and vegetables
  • flavour
  • texture
  • colour

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 249 KiB  
Article
Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality
by Nasiru Alhassan, John B. Golding, Ron B. H. Wills, Michael C. Bowyer and Penta Pristijono
Foods 2019, 8(1), 19; https://doi.org/10.3390/foods8010019 - 09 Jan 2019
Cited by 12 | Viewed by 4433
Abstract
Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus fruit. In this study, [...] Read more.
Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus fruit. In this study, continuous ethylene exposure at different storage temperatures was investigated to assess their effect on calyx senescence and internal qualities in ‘Afourer’ mandarin and Navel orange fruit during storage. ‘Afourer’ mandarin fruit were stored at ≤0.001 (equivalent to ethylene-free air), 0.01, 0.1 and 1 µL L−1 of ethylene at either 5, 10 or 20 °C, whilst in a parallel experiment, Navel oranges were exposed to ≤0.001, 0.1 and 1 µL L−1 ethylene at either 1 or 10 °C. Changes in external and internal postharvest quality parameters were assessed for up to 8 weeks for ‘Afourer’ mandarins and 10 weeks for Navel oranges. At all storage temperatures, high levels of ethylene were found to increase the level of calyx senescence, weight loss, loss of fruit firmness and respiration rates. Also, there were significant effects of ethylene and storage temperatures on total soluble solids (TSS) content, titratable acidity (TA), and ethanol accumulation in both citrus species. Continuous exposure to high ethylene also significantly reduced vitamin C and ferric reducing antioxidant power (FRAP) in ‘Afourer’ mandarins after 8 weeks of storage. Overall, ethylene treatments had a significant effect on both the external and internal qualities of the fruit during storage. The relationship between ethylene concentrations and storage temperatures demonstrate that lowering atmospheric ethylene levels at reduced storage temperatures maintain fruit quality during long term storage. Full article
(This article belongs to the Special Issue Biochemical Changes in Postharvest Fruits and Vegetables with Impact in Quality)
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop