cantwell - specialty fruitspostharvest handling of some specialty fruits pitahaya, fig, pomegranate...
TRANSCRIPT
6/15/2015
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Postharvest Handling of Some Specialty Fruits
Pitahaya, Fig, Pomegranate
Marita CantwellUC Davis
Some slides from Adel Kader, Mary Lu Arpaia, Carlos Crisosto
Great Information Source!Postharvest Biology and Technology of Tropical and Subtropical Fruits. 4 volume series ed. by E. Yahia. 2011. WoodheadPublishing; General chapters + 67 chapters on specific fruits.
Hylocereus undatus (white flesh)
Hylocereus purpusii and H. polyrhizus (red flesh)H. costaricensis (purple-red flesh)
PITAHAYAS
'Desert King‘ cv., Eden Fruits Ltd
Pitahaya Fruit Composition(near full ripe at harvest)
• Water (85-88%)• Carbohydrates (10-15%)
– Sugars (mostly glucose, fructose)– Soluble solids (10-15%)– Dietary fiber (0.6-0.8%)– Mucilage, not well studied
• Minerals: calcium, potassium
• Vitamins: small amounts of Vitamin C
• Pigments in red flesh: Betalains• Polyphenols
High Antioxidant &Antiproliferative Activities in RedFlesh fruits
Sugars to not increase after harvestHarvest maturity is keyfor good eating quality
Cantwell and Lobo
Sugars are reasonably wellcorrelated with soluble solids (Brix)
Acid content is well correlated with pH measurement.
Titratable acidity, %
0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8
pH v
alu
e
3.4
3.6
3.8
4.0
4.2
4.4
4.6
4.8
5.0
5.2
5.4
5.6
5.8
y = -2.42x + 5.44R2 = 0.90
PITAHAYA (white and red) 2007pH vs Acid Content
Sugars, mg/g
40 60 80 100 120 140
Sol
uble
sol
ids,
%
8
10
12
14
16
18 Pitahaya Sugar and Soluble Solids CorrelationWhite and Red, 2007, 2009
y = 0.073x + 7.01R2 = 0.69
Physical Graffiti
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Pitahaya Internal Color (2012)
Fruit Variety L* a* b* Chroma Hue Betacyanin*
1 Lisa 25.9 31.9 ‐0.3 31.9 ‐0.6 26.6
2 Haley’s Comet
33.4 34.3 ‐11.3 36.1 ‐18.3 3.7
3 Physical Graffity
44.4 31.8 ‐7.7 32.7 ‐13.6 2.4
4 Delight 57.4 8.8 ‐1.4 8.9 ‐8.9 0.4
1 2 3 4
* mg/100g FW
Haley’s Comet (#14) Lisa (#4)
Physical Graffity (#15) Delight (#12)2012
How important is fruit maturity?
2012 Pitahaya Research: Maturity at Harvest
• 4 Pitahaya varieties at 4 stages of maturity
• Fruit external characteristics
– Weight or size
– Color of skin and bracts
– Firmness
• Internal characteristics
– % pulp
– Pulp texture
– Pulp color
• Composition
– Soluble solids and individual sugars
– Titratable acidity and individual acids
– Betacyanins
– Antioxidant assayFruit weight, g
100 200 300 400 500 600 700 800
% p
ulp
30
40
50
60
70
80
Percent of pulp in relation to pitahaya fruit weight (2012)
Pitahaya variety
1 2 3 4
Fru
it w
eigh
t, g
100
200
300
400
500
600
Haley' Comet Lisa Physical Graffity Delight
Maturity 1 Maturity 2 Maturity 3 Maturity 4
A. Fruit weight
Pitahaya variety
1 2 3 4
Pu
lp,
% o
f fr
uit
wei
ght
10
20
30
40
50
60
70
80
Haley' Comet Lisa Physical Graffity Delight
B. Pulp, %LSD.05 = 99 LSD.05 = 6.1
Pitahaya variety
1 2 3 4
% T
itrat
able
aci
dity
0.2
0.4
0.6
0.8
1.0
1.2
1.4
Haley's Comet Lisa Physical Graffity Delight
Maturity 1 Maturity 2 Maturity 3 Maturity 4
A. Titratable acidity, %
Pitahaya variety
1 2 3 4
% S
olub
le s
olid
s
9
10
11
12
13
14
15
Haley's Comet Lisa Physical Graffity Delight
Maturity 1 Maturity 2 Maturity 3 Maturity 4
B. Soluble solids, %
LSD.05 = 0.13
LSD.05 = 1.0
Important differences among varieties in acidity and soluble solids
Pitahaya Postharvest Operations• Twist, but better cut from the stem and place in
crates or baskets for transport to pack area• Transfer to a cool area (10-15°C)
– to remove field heat and delay deterioration• Sort for defects
– remove dried floral tissues– Insects (mealybug, scale)– Wounds, cracks, etc. – Dehydration
• Select for color and size – small, medium, large; 300-380, 380-500, >500 g
• Rinse in potable or chlorinated water, dry; – possibly wax– wrap in paper
• Pack into labeled carton box – 6, 8, 10, 12 fruits per 4-5 kg box– 10 kg boxes
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Vietnam E.J. Mitcham 2005
• Non-climacteric fruit; moderate respiration rate– very low ethylene production – color is not stimulated by ethylene
• 10 to 12°C, 85-90% RH for shelf-life of 2-3 week; 14°C 2 weeks• 20-25°C (ambient) shelf-life of ~ 1 week• Chilling sensitive
– Maturity, temperature, time all affect chilling damage – Chilling occurs at 8°C or lower (but 2 studies indicate best temp is 5-6°C)– transfer from storage to warm conditions accentuates chill symptoms– Symptoms: bracts darken, lose flavor and firmness, pulp translucency
• Postharvest decays– Bacterial and fungal, associated with damage
• Modified atmospheres– 1-3% O2 at 12°C; marketable to 30D, but decrease in sugars, Vit C, acids– 2 reports of MAP up to 30 days, main benefit from reducing water loss
• Quarantine treatments required for imported fruit– Pitahaya and related cactus fruits are host for various fruit flies– Heat treatments (hot water and hot air); Irradiation
Pitahaya Storage (near full ripe at harvest)
Postharvest LossesDehydration, ShrivelMechanical DamageDecayChilling Injury
Corales & Canche 2008; Hoa et al.2006; Lau et al., 2009; LeBellec et al.2006; Nerd et al.1999; Paull, 2002; Punitha et al.2009; Vargas et al. 2007; Freitas and Mitcham, 2012 [http://ucce.ucdavis.edu/files/datastore/234-2470.pdf]
cv Haley’s Comet
Initial10d 10C
Initial10d 10C
cv Rosa
Fruit Surface Loss of GlossWater lossBracts Discoloration Damage Dehydration ~3% weight loss
STORAGE%
So
lub
le s
olid
s
8
10
12
14
A. % Soluble Solids
Su
gars
, m
g/1
00
g F
W
60
70
80
90%
Titr
ata
ble
aci
dity
0.0
0.1
0.2
0.3
Vita
min
C,
mg/
10
0g
5
6
7
8
9
B. Total Sugars
C. Acidity D. Vitamin C
Initial 10days 10°C Initial 10days 10°C
Pitahaya StorageChanges in Composition
Data average 6 varieties
After 10 days 10°C: 9% decrease soluble solids 12% decrease sugars 36% decrease acidity No change Vitamin C
Cantwell and Lobo, UC Davis
Bract yellowing at high temperature Compression damage
Decay on bract, not penetrate pulp Internal bruising from dropping fruit
Dead floral partsSplits due to overmaturityDamaged stem end; cut fruit from stemBird damage
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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The Fig: Botany, Horticulture, Breeding.Flaishman et al. 2008. Horticulture Reviews 34: 113-196.
Composition of fig cultivars separated by stage of maturity (ripeness). All the fruit were in boxes of ‘Commercial Maturity” (Cantwell & Crisosto, 2010)
CultivarMaturity stage Weight,
gFirmness,
NSoluble
solids, %Titratable acidity, %
Black Mission Under-ripe 29.9 12.1 14.3 0.38
Commercial maturity 32.2 7.2 17.5 0.19
Tree ripe 34.5 4.0 21.0 0.22
Kadota Under-ripe 45.1 11.0 15.2 0.36
Commercial maturity 56.3 4.4 15.9 0.34
Tree ripe 57.6 2.4 17.9 0.28
LSD.05 3.7 1.3 1.9 0.05
Under‐ripe
Commercial maturity
Tree ripe
VarietyMaturity or Ripeness Stage
% Soluble Solids
% TitratableAcidity
SSC/TA
Brown Turkey Commercial 15.9 0.28 56.9
Tree ripe 18.0 0.29 62.4
Calimyrna Commercial 15.7 0.62 25.8
Tree ripe 18.9 0.42 46.5
Kadota Commercial 18.6 0.65 28.5
Tree ripe 19.3 0.22 86.1
Mission Commercial 15.9 0.44 38.1
Tree ripe 19.1 0.38 51.0
Commercial Tree Ripe
Quality of Fresh Figs Harvested at Two Maturity StagesCrisosto et al., 2010. HortScience 45:707‐710
Maturity stage Degree of Liking Dislike (%)
Commercial 5.3a 33
Tree ripe 7.9b 10
Consumer Acceptance
(Among varieties, Kadota and Mission were preferred)
Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages
(Crisosto et al, 2010)
• Fig quality attributes such as weight, soluble solids concentration (SSC), titratable acidity (TA), SSC:TA, firmness, antioxidant capacity, and consumer acceptance varied by cultivar.
• Fig cultivars harvested at the advanced maturity stage (‘‘tree-ripe’’) had lower TA and firmness but higher weight, SSC, and SSC:TA than figs harvested at ‘‘commercial maturity.’’ Fig maturity did not affect antioxidant capacity, but tree-ripe figs had higher consumer acceptance than commercial maturity figs.
• SSC was more highly correlated with consumer acceptance than TA or SSC:TA, but other factors may also be important in controlling this relationship.
Postharvest Handling System for Fresh Figs
Microbial growth is a major problem for fig storageRhizopus, Alternaria, Botrytis, Penicillium
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Effect of temperature and CO2-enriched air on decay incidence on figs Effect of temperature and CO2 on decay on fresh figs
Colelli, Mitchell, Kader, 1991, UC Davis
Fresh-cut figsCantwell, UC Davis
Fresh-cut figs and not any more perishable than intact figs
Fig Decay Control
• Fogging with chlorine dioxide (Turkey, Karabalut et al. 2009 Postharvest Biol. Tech. 52: 313‐315)
• Sodium bicarbonate and Acetic acid (Portugal, Antunes et al., 2008. Acta Hort. 798: 279‐284)
• Irrigation and pre‐harvest calcium oxide (Portugal, Antunes et al., 2008. Acta Hort. 798: 335‐339)
• Pre‐ and Postharvest Fungicides (California, Michailides et al. 2008. Acta Hort. 798: 269‐275)
• SO2 fumigation and pads (California, Cantin et al., Postharvest Biol. Tech. 59: 150‐158)
‘Kadota’
SO2 pad no SO2 pad
21 days at 32oF
Crisosto, UC Davis, 2005
SO2 for decay control on figs (25µL/L fumigation less harmful to quality than SO2 pads)
Cantin et al., 2011Postharvest Biol. Tech. 59: 150-158.
Fruit stored 7D 0C + 2D 20C
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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A = 1‐MCP treated; B=untreatedStored 12D at 1‐2C + 2D at 20C
1‐MCP slowed ripening and reduceDecay growth on figs.
Brown Turkey Figs: Pre‐harvest treatment with 1‐MCP at commercial maturitySide Cracking and Ostiole Cracking Reduced with Deficit Irrigation--reduce decay development--extend shelf-life
Red color of juice equal to or darker than Munsell
color chart 5R-5/12
Acidity of juice below 1.85%
Pomegranate Maturity Indices
California standard
Pomegranate Maturity
• Minimum maturity standard for 2 varieties early-season pomegranate. Mayouni-Kirshinbaumet al., 2014. J. Hort. Sci. Biotech. 89: 17-22.
• Chemical composition of pomegranates during maturation and ripening. Shwartz et al. 2009. Food Chem. 115: 965-973.
• Fruit development and composition. Fawole et al., 2013. Acta Hort. 1007: 461-467.
Although anthocyanins increase with maturation, total antioxidant activity decreases
Pomegranate is a nonclimacteric
fruit that produces less
than 0.1 microliter
ethylene per kilogram-hour
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Preharvest Defects include Cracking and SunburnPomegranate Harvesting Operations
Pomegranate Harvesting Operations
BruisingSurface AbrasionsSurface Abrasions
Harvesting and Postharvest Handling Defects
Pomegranate Packinghouse Operations-1
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Pomegranate Packinghouse Operations-2 Pomegranate Packinghouse Operations-3
These pomegranates were kept in containers ventilated with humidified air
The higher the temperature and the lower the relative humidity, the greater the water loss
Effect of temperature on Chilling Injury of Pomegranates
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents
6/15/2015
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Pomegranate Chilling Injury
• Salicylic acid reduced chilling injury in pomegranate as well as other fruit. Sayyari et al. 2009. Postharvest Biol. Tech. 53: 152-154.
• Salicylic acid stimulate antioxidant activity and increase defense resistance.
Defilippi et al., 2006. Postharvest Biology and Technology 41: 234–243
Storage Scald
Optimal Storage Conditions for Pomegranates
• 7ºC (45ºF) for longer than 2 months; 5ºC (41ºF)is acceptable for up to 2 months.
• 90-95% relative humidity.
• CA of 5% Oxygen + 15% Carbon dioxide, especially if storage for longer than 3 months is desired.
• However, CO2 inhibits anthocyanin development; more anthocyanin in air-stored fruit arils.
Postharvest Pathology ConsiderationsBotrytis cinerea is the major fungus that causes decay on pomegranates. Infection begins in the orchard and fungal spores may be present in the fruit calyx at harvesting time.
Use of Fludioxonil (Scholar) as a postharvest fungicidal dip or drench is effective in controlling Botrytis cinerea.
Carbon dioxide-enriched atmospheres inhibit Botrytis growth.
Decay control pomegranates. Palou et al. 2007.
Postharvest Biology and Technology 43:133–142
(Xtend MA bags, atmosphere not specified)
Sensory quality and composition of stored pomegranateMayuoni‐Kirshinbaum et al. 2013. Intl. J. Food Sci. Tech. 48: 1569‐1578.
Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents