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28 pages, 5828 KiB

Open AccessArticle

Physicochemical Quality, Polyphenol Profiles, and Postharvest Performance of Florida Pearl^® ‘FL 16.78-109’ White Strawberries Compared to the Red Cultivar ‘Florida Brilliance’

by Alyssa Nicole Smith and Maria Cecilia do Nascimento Nunes

Foods 2023, 12(17), 3143; https://doi.org/10.3390/foods12173143 - 22 Aug 2023

Cited by 1 | Viewed by 1607

Abstract

White-fruited strawberry cultivars have recently become popular due to their exotic appearance and flavor, but more needs to be known about their overall quality and postharvest performance. The objective of this study was to characterize and compare the overall quality of the white-fruited [...] Read more.

White-fruited strawberry cultivars have recently become popular due to their exotic appearance and flavor, but more needs to be known about their overall quality and postharvest performance. The objective of this study was to characterize and compare the overall quality of the white-fruited strawberry Florida Pearl^® ‘FL 16.78-109’ against the commercial, red-fruited strawberry ‘Florida Brilliance’ at harvest and during cold storage (1 °C). Results showed that harvest date and weather conditions contributed to significant differences in fruit quality, regardless of the cultivar. However, Pearl was softer at harvest and had lower total phenolic and anthocyanin contents but was less acidic and had higher total sugars and ascorbic acid contents than Brilliance. Pearl major polyphenols were kaempferol 3-glucoside, quercetin 3-glucoside, quercetin, and gallic acid, while for Brilliance epicatechin, pelargonidin, pelargonidin 3-glucoside, and ferulic acid were the major polyphenol compounds identified. After cold storage, Pearl lost less weight than Brilliance and showed a less dramatic decline in individual polyphenols. Pearl and Brilliance anthocyanins and phenolic acids were the polyphenol groups most affected by cold storage because they showed the highest decline from harvest to the end of storage. Cold storage also had different effects on other polyphenols, but the effect was cultivar-dependent. Overall, white strawberries have a unique appearance, are sweet, have an excellent bioactive profile, and can maintain good postharvest quality. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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18 pages, 3949 KiB

Open AccessArticle

Effects of Different Nitrogen Forms on Blackberry Fruit Quality

by Yongkang Duan, Haiyan Yang, Zhiwen Wei, Hao Yang, Sufan Fan, Wenlong Wu, Lianfei Lyu and Weilin Li

Foods 2023, 12(12), 2318; https://doi.org/10.3390/foods12122318 - 8 Jun 2023

Cited by 7 | Viewed by 3868

Abstract

To study the optimal form of nitrogen (N) application and to determine the best harvest date for blackberries, different N fertilizers were applied during the critical growth period of blackberry plants. The results showed that NH₄⁺–N significantly improved the appearance [...] Read more.

To study the optimal form of nitrogen (N) application and to determine the best harvest date for blackberries, different N fertilizers were applied during the critical growth period of blackberry plants. The results showed that NH₄⁺–N significantly improved the appearance of blackberry fruits, including their size, firmness, and color, and promoted the accumulation of soluble solids, sugars, anthocyanin, ellagic acid, and vitamin C (VC), while fruit treated with NO₃⁻–N accumulated more flavonoids and organic acids and had improved antioxidant capacity. In addition, the fruit size, firmness, and color brightness decreased with the harvest period. While the contents of sugars, anthocyanin, ellagic acid, flavonoids, and VC were higher in the early harvests and then decreased as the season progressed, the total antioxidant capacity and DPPH radical scavenging capacity increased. In all, application of NH₄⁺–N is recommended, as it is more beneficial to fruit appearance, taste, and nutritional quality. Harvests in the early stage help to obtain a good fruit appearance, while harvests in the middle and later stages are more beneficial to fruit taste and quality. This study may help growers to determine the best fertilization scheme for blackberries and choose the appropriate harvest time according to their needs. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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14 pages, 3898 KiB

Open AccessArticle

The Microbial Diversity in Relation to Postharvest Quality and Decay: Organic vs. Conventional Pear Fruit

by Qi Gao, Yang Zhang, Congcong Gao, Huimin Li, Yudou Cheng, Xun Qian, Lishu Zhang, Jinyu Liu, Solabomi Olaitan Ogunyemi and Junfeng Guan

Foods 2023, 12(10), 1980; https://doi.org/10.3390/foods12101980 - 12 May 2023

Cited by 4 | Viewed by 2164

Abstract

(1) Background: Organic food produced in environmentally friendly farming systems has become increasingly popular. (2) Methods: We used a DNA metabarcoding approach to investigate the differences in the microbial community between organic and conventional ‘Huangguan’ pear fruit; and (3) Results: Compared to a [...] Read more.

(1) Background: Organic food produced in environmentally friendly farming systems has become increasingly popular. (2) Methods: We used a DNA metabarcoding approach to investigate the differences in the microbial community between organic and conventional ‘Huangguan’ pear fruit; and (3) Results: Compared to a conventional orchard, the fruit firmness in the organic orchard had significantly lowered after 30 days of shelf-life storage at 25 °C, and the soluble solids content (SSC), titratable acid (TA), and decay index were higher. There were differences in the microbial diversity between organic and conventional orchards pears. After 30 days of storage, Fusarium and Starmerella became the main epiphytic fungi in organic fruits, while Meyerozyma was dominant in conventional fruits. Gluconobacter, Acetobacter, and Komagataeibacter were dominant epiphytic bacteria on pears from both organic and conventional orchards after a 30-day storage period. Bacteroides, Muribaculaceae, and Nesterenkonia were the main endophytic bacteria throughout storage. There was a negative correlation between fruit firmness and decay index. Moreover, the abundance of Acetobacter and Starmerella were positively correlated with fruit firmness, while Muribaculaceae was negatively correlated, implying that these three microorganisms may be associated with the postharvest decay of organic fruit; (4) Conclusions: The difference in postharvest quality and decay in organic and conventional fruits could potentially be attributed to the variation in the microbial community during storage. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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18 pages, 817 KiB

Open AccessArticle

Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage

by Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund

Foods 2023, 12(9), 1876; https://doi.org/10.3390/foods12091876 - 2 May 2023

Cited by 1 | Viewed by 1943

Abstract

The objective of this study was to determine the effect of various storage conditions (i.e., storage under regular air with temperature control, controlled atmosphere storage and storage after the application of the ethylene blocker (1-MCP)) on the flavor characteristics of Crimson Crisp apples [...] Read more.

The objective of this study was to determine the effect of various storage conditions (i.e., storage under regular air with temperature control, controlled atmosphere storage and storage after the application of the ethylene blocker (1-MCP)) on the flavor characteristics of Crimson Crisp apples (Malus domestica Borkh.), a scab-resistant cultivar suitable for organic agriculture. Highly ripe organically-grown apples (starch degradation 9.7) were stored under different conditions and evaluated for physicochemical attributes such as fruit weight, firmness, juiciness, total soluble solids, titratable acidity, pH value and aroma profile. The analysis of primary and secondary aroma compounds was conducted utilizing HS-SPME-GCMS and the results were integrated with sensory evaluation. Crimson Crisp apples stored under controlled atmosphere with (MCP) or without (CA) application of 1-MCP, had a higher overall quality than those stored in air (RA) after a storage period of six months. The results from sensory analysis indicated that storage with temperature control alone was not suitable for preserving the distinct properties such as crispness or juiciness of Crimson Crisp apples. However, a significant increase particularly in secondary aroma compounds in RA-stored apples was found accompanied by structural disorders of the apple tissue. While a significant decline in the volatile fraction of CA and MCP-stored apples was observed, PCA showed close correlation between the CA stored and the fresh apple samples. Furthermore, these results demonstrate that the applied measures which are taken to prolong the storage time of Crimson Crisp apples, significantly impact the biochemical reactions in the fruits which are responsible for formation of flavor. These findings underscore the significance of comprehensive aroma analysis for new agricultural products and emphasize the potential for improved the quality of organic apples through carefully considered harvest and storage regimes. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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20 pages, 1390 KiB

Open AccessArticle

Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation

by Niklas Pontesegger, Thomas Rühmer and Barbara Siegmund

Foods 2023, 12(7), 1425; https://doi.org/10.3390/foods12071425 - 27 Mar 2023

Cited by 7 | Viewed by 1695

Abstract

When new apple cultivars are planted, knowledge of their maturation and ripening behavior and, as a consequence, the best time for their harvest is of utmost importance for providing fruits of the highest quality to consumers. In this study, we followed the on-tree [...] Read more.

When new apple cultivars are planted, knowledge of their maturation and ripening behavior and, as a consequence, the best time for their harvest is of utmost importance for providing fruits of the highest quality to consumers. In this study, we followed the on-tree maturation and ripening behavior of organic Crimson Crisp apples over a period of almost 3 months. With the weekly analyses of basic fruit quality attributes (weight, fruit firmness, total soluble solids, titratable acids, starch degradation) in combination with the fruit volatilome (primary and secondary volatiles) and sensory analysis, we obtained a holistic picture of the maturation and ripening properties of this new variety. We could show that at the recommended harvest window, which is based on the degree of starch degradation alone, the fruit development is not finished. Synthesis of aroma volatiles—which is strongly related to the expression of pronounced fruity, apple-like flavor—requires two additional weeks of on-tree ripening. Results indicate an upregulation of 13-LOX at very early maturation stages, while upregulation of 9-LOX and enzyme systems involved in the β-oxidation pathway requires a prolonged on-tree maturation period. The results of this study demonstrate that the analysis of basic fruit quality attributes is not sufficient for understanding the properties of apples. However, we demonstrate that the analysis of the fruit volatilome is a valuable and necessary tool for optimizing the quality of new apple varieties. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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16 pages, 1551 KiB

Open AccessArticle

Variability in ‘Capri’ Everbearing Strawberry Quality during a Harvest Season

by Kristyna Simkova, Robert Veberic, Metka Hudina, Mariana Cecilia Grohar, Tea Ivancic, Tina Smrke, Massimiliano Pelacci and Jerneja Jakopic

Foods 2023, 12(6), 1349; https://doi.org/10.3390/foods12061349 - 22 Mar 2023

Cited by 11 | Viewed by 2124

Abstract

Strawberries are appreciated by consumers for their characteristic taste and health benefits, which enhance their demand throughout the year. Everbearing strawberries can produce fruits for a longer period and could thus meet this demand, but the fruit quality depends on environmental factors and [...] Read more.

Strawberries are appreciated by consumers for their characteristic taste and health benefits, which enhance their demand throughout the year. Everbearing strawberries can produce fruits for a longer period and could thus meet this demand, but the fruit quality depends on environmental factors and the cultivar. This study focused on the effect of environmental conditions on the physical attributes and the composition of everbearing Capri cultivar fruit harvested from the end of June to the end of October. A positive correlation was observed between temperature and organic acid content (r = 0.87), and a positive correlation was observed between sunshine duration, anthocyanin (r = 0.87) and phenolic compound contents (r = 0.89). Additionally, the composition of sugars was affected by the environmental conditions. While strawberries harvested towards the end of October, when lower temperatures predominated, were larger in size and had a higher sugar/acid ratio, fruit harvested in the middle of August, when there were longer periods of sunshine, had higher anthocyanin and phenolic compound contents. In conclusion, strawberries with higher sugar/acid ratios are obtained when temperatures are lower, while strawberries exposed to longer periods of sunshine are richer in health-promoting compounds. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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12 pages, 829 KiB

Open AccessArticle

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

by Guanwei Gao, Xinnan Zhang, Zhen Yan, Yang Cheng, Haifei Li and Guofeng Xu

Foods 2022, 11(23), 3778; https://doi.org/10.3390/foods11233778 - 23 Nov 2022

Cited by 11 | Viewed by 2439

Abstract

Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear [...] Read more.

Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination purposes. In this work, VOCs in pear fruits were determined via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS) to study variations among different cultivars and storage stages. In 12 cultivars of pear fruits, a total of 121 VOCs were quantified, including 40 esters, 32 alcohols, 16 aldehydes, 13 alkenes, 11 ketones, 4 acids, and 5 other compounds. The types and amounts of VOCs in different cultivars varied dramatically, which were in the range of 13–71 and 3.63–55.65 mg/kg FW (fresh weight), respectively. The Dr. Guyot cultivar showed the highest level of VOCs, both in type and amount. After 21 days storage at 4 °C, total concentration of VOCs increased from initial levels of 50.76 to 101.33 mg/kg FW. Storage at 20 °C made a larger contribution to production for VOCs than that at 4 °C, resulting in the maximum content of VOCs (117.96 mg/kg FW) in fruit after 14 days storage at 4 °C plus 7 days at 20 °C. During storage, the content of esters showed a gradual increase, while the content of alcohols and aldehydes decreased. Based on the results presented, related alcohols were recognized as the intermediates of conversion from aldehydes to esters. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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13 pages, 302 KiB

Open AccessArticle

The Mixing Ratio and Filling-Amount Affect the Tissue Browning and Antioxidant Properties of Fresh-Cut Baby Leaf Lettuce (Lactuca sativa L.) and Rocket (Eruca sativa Mill.) Grown in Floating Growing Systems

by Lijuan Zhan, Roberta Bulgari, Giuseppe Pignata, Manuela Casale and Silvana Nicola

Foods 2022, 11(21), 3515; https://doi.org/10.3390/foods11213515 - 4 Nov 2022

Cited by 2 | Viewed by 1965

Abstract

Different types of baby leaf vegetables (BLV) are often mixed and packaged as salad mixes. This work has evaluated the effects of BLV mixing ratios (100% lettuce ‘Lollo Bionda’, 100 LB; 75% lettuce + 25% rocket, 75 LB; 50% lettuce + 50% rocket, [...] Read more.

Different types of baby leaf vegetables (BLV) are often mixed and packaged as salad mixes. This work has evaluated the effects of BLV mixing ratios (100% lettuce ‘Lollo Bionda’, 100 LB; 75% lettuce + 25% rocket, 75 LB; 50% lettuce + 50% rocket, 50 LB) and the weight filling amount (125 g filling amount, 125F; 250 g, 250F) on the antioxidant properties and browning potential (BP) of lettuce and rocket baby leaves during storage for 9 days at 4 °C in the dark. The samples were packaged in thermos-sealed bags previously prepared using polypropylene film. The results showed that the 50 LB mix had preserved high amounts of chlorophylls and internal nutrients on d9, regardless of the filling amount. No visible browning symptoms were detected in the 50 LB samples. The 50 LB × 125F mix was found to be the most efficient strategy to maintain the antioxidant property of BLV. Thus, the optimisation of the mixing ratio and its combination with an appropriate filling amount could represent an effective postharvest practice. Full article

(This article belongs to the Special Issue Quality, Safety, and Preservation Technology of Fresh Fruits and Vegetables)

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