Adel A. Kader's research while affiliated with University of California, Davis and other places

Publications (86)

Article
Fruit size, shape, and freedom from defects (including gel breakdown and pit burn), and decay. High consumer acceptance is attained for fruit with high (>10%) soluble solids content (SSC) and moderate acidity (0.7-1.0%). Apricots with 2-3 pounds-force flesh firmness are considered "ready to eat". Most apricot cultivars soften very fast making them...
Article
Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive value and per capita consumption; the latter is greatly influenced by consumer preferences and degree of satisfaction from eating the fruit or vegetab...
Article
Sliced strawberries (cvs.‘Pajaro’ and 'G-3′) and partially ripe pears (cv.‘Bartlett’) were dipped in various solutions (citric acid, ascorbic acid, and/or calcium chloride) and stored in air or in controlled atmospheres (CA) for 7 days at 2.5°C followed by one day at 20°C. Fruit slices respired at a higher rate than whole fruits at both temperature...
Article
Full-text available
Quality and chemical changes associated with flavor were evaluated in 'Camarosa' strawberries (Fragaria xananassa) that had been kept at 5 °C in air or in air + 20 kPa CO2 for 3 and 6 days to elucidate possible factors contributing to the loss of flavor during storage. The elevated CO 2 treatment did not affect flesh firmness, total soluble solids,...
Article
The effects of four cut types (wedges, slices, 1/2 and 1/4 slices) of 'Lisbon' lemons (Citrus lemon L.) and storage at four temperatures (0, 2, 5 and 10 • C) on post-cutting life were studied. Respiration rates of all cut types that were stored at 0, 2 and 5 • C up to 8 days were 2–5 times higher than those of the whole lemons, while the increase w...
Article
The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterio...
Article
The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 μL L−1 for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a continuous flow of air or air +1 μL L−1 C2H4. The combined effects of 1-MCP...
Article
Full-text available
The influences of storage temperature and modified O2 and CO2 concentrations in the atmosphere on the post-cutting life and quality of fresh-cut pineapple (Ananas comosus) were studied. Temperature was the main factor affecting post-cutting life, which ranged from 4 days at 10°C to over 14 days at 2.2 and 0°C. The end of post-cutting life was signa...
Article
ABSTRACT“Aromas,”“Diamante” and “Selva” strawberries were harvested in early and mid-season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differ...
Article
The goals of postharvest research and extension are to maintain quality and safety and minimize losses of horticultural crops and their products between production and consumption. Reduction of postharvest losses increases food availability to the growing human population, decreases the area needed for production, and conserves natural resources. S...
Article
The postharvest life and flavor quality of three strawberry (Fragaria x ananassa D.) cultivars (Aromas, Diamante and Selva) kept at 5 °C in air or air+20 kPa CO2 for up to 15 days were investigated. ‘Diamante’ and ‘Selva’ had better flavor quality than ‘Aromas’ strawberries, as indicated by levels of titratable acidity and total soluble solids, org...
Article
An effective quality assurance (QA) system throughout the handling steps between harvest and retail display is essential to provide a consistently good-quality supply of fresh horticultural crops to the consumers and to protect the reputation of a given marketing label. QA starts with the selection of the genotype and its proper time to harvest for...
Article
The literature on controlled atmospheres (CA) for arthropod control on fresh horticultural perishables is summarized. Four basic approaches to control of arthropod pests are discussed, including regular CA storage, low temperature insecticidal CA, room temperature insecticidal CA, and high temperature insecticidal CA. Insecticidal CA (ICA) generall...
Article
Full-text available
Rapid expansion of modified atmosphere packaging (MAP) for horticultural produce has occurred during the last 10 years, especially for fresh cut (minimally processed) products, but limitations to further expansion reside in both responses of products and available technology. We introduce the workshop on Modified Atmosphere Packaging - Toward 2000...
Article
Biological factors involved in deterioration of fresh horticultural perishables include respiration rate; ethylene production and action; compositional changes associated with color, texture, flavor (taste and aroma), and nutritional quality; growth and development; transpiration; physiological breakdown; physical damage; and pathological breakdown...
Article
Fresh-cut fruit slices prepared from partially ripened Bartlett pears had longer shelf life than those from Bosc, Anjou, and Red Anjou pears. Pear fruit ripeness, based on flesh firmness of 44 to 58 N, is optimal for fresh-cut pear slice processing. Pear slices derived from smaller size fruit (122 to 135 g) have greater cut surface discoloration an...
Article
The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf-life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O2 acted synergistically with CO2...
Article
The effects of fruit ripeness and postcutting storage temperature on the deterioration rate of fresh-cut 'Flavorcrest' peaches and 'Zee Grand' nectarines [Prunus persica (L.) Batsch] were investigated. Based on visual quality, peach and nectarine slices from mature-green fruit (>40-53 N flesh firmness) had the longest shelf-life (8 days at 0 °C for...
Article
Tightly stacked pallets of wrapped, place-packed 'Anjou' pears cooled slower than those that were tray packed. Half-cooling times ranged from 2.0 to 15.7 days for wrapped, place-packed pears vs. 1.7 to 7.4 days for tray-packed pears. More time was required to remove heat from the middle than from the top or bottom of the pallets in both packaging s...
Article
Autocatalytic C2H4 biosynthesis in preclimacteric apple fruit (Malus domestica Borkh. 'Golden Delicious') was prevented by storage in atmospheres of 20% CO2-enriched air (17% O2 + 63% N2) or 0.2S% O2(balance N2). In preclimacteric fruit, both treatments inhibited C2H4 biosynthesis by suppressing expression of ACC synthase (ACC-S) at the mRNA level....
Article
ADDITIONAL INDEX WORDS. Persea americana, alternative oxidase, cyanide-resistant respiration, respiratory control, residual respiration ABSTRACT. Partially ripened avocado (Persea americana (Mill.) cv. Hass) fruit harvested in either June or Aug. 1994 were kept at 10 °C in air (21% O2), 20% CO2(17% O2, balance N2), or 40% CO2 (13% O2, balance N2) f...
Article
Preclimacteric avocado [Persea americana (Mill.) cv. Hass] fruit or fruit disks as well as fruit harvested in either June (midseason) or August (late season) and partially ripened were kept in air (21% O2 + 78% N2), 20% CO2 + 17% O2 (63% N2), or 40% CO2 + 13% O2 (47% N2) at either 10 or 20 °C. Ethylene production by preclimacteric fruit was complet...
Article
Changes in cytosolic and vacuolar pH, ATP, ADP, and the ATP:ADP ratio were measured in whole fruit or mesocarp disks of avocado (Persea americana (Mill.) cv. Hass) during brief exposures to elevated CO2. Intact climacteric fruit exposed to air (21 % O2), 20% CO2 (17% O2, balance N2), or 40% CO2 (13% O2, balance N2) had cytosolic pH values of 7.0, 6...
Article
Introduction: Controlled atmosphere (CA) storage involves altering and maintaining an atmospheric composition that is different from air composition (about 78% N 2 , 21% O 2 , and 0.03% CO 2); generally, O 2 below 8% and CO 2 above 1% are used. Atmospheric modification should be considered as a supplement to maintenance of optimum ranges of tempera...
Article
California-grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 2, 4, 6, 8, 10, and 12 weeks, both immediately upon removal from storage and after ripening at 20C. Severe chilling injury (flesh browning) developed in the airstored fruit after 6 weeks, whi...
Article
California grown `Hass' avocado fruit were stored at 5C, in air or a controlled atmosphere (CA) of 2% oxygen and 5% carbon dioxide. Fruit were evaluated at 0, 3, 6, and 10 weeks, both immediately upon removal from storage and after 5 days at 20C. Severe chilling injury developed in the air-stored fruit after six weeks, while only moderate symptoms...
Article
Commercially grown Granny Smith apples were stored at 0°C in air or 1% O 2 , and 2 sets of samples were taken every 4 weeks over a 28 week period. One set was immediately analysed for weight loss, firmness, color, soluble solids, pH and titratable acidity. Alcohol-insoluble substances were analysed for starch, water-soluble uronides, water-insolubl...
Article
Commercially grown Granny Smith apples were stored at 0°C in air or 1% O 2 , and 2 sets of samples were taken every 4 weeks over a 28 week period. One set was immediately analysed for weight loss, firmness, color, soluble solids, pH and titratable acidity. Alcohol-insoluble substances were analysed for starch, water-soluble uronides, water-insolubl...
Article
Full-text available
Ideal preprocessing storage for fresh, green ‘Manzanillo’ olives is at 41° to 45° F (5° to 7.5°C) and 90 to 95% relative humidity. Under these conditions, the olives can be stored for 6 to 8 weeks in air, or 9 to 12 weeks in a 2% oxygen atmosphere with no significant loss in quality.
Article
Low O 2 (2.0%, 1.0%, or 0.5%) or elevated CO 2 (10%, 15%, or 20%) concentrations and their combinations reduced respiration and ethylene production rates of ‘Selva’ strawberries ( Fragaria × ananassa Duch.) stored at 2C. After transfer from the various controlled atmospheres (CA) to air, respiration and ethylene production rates increased, but were...
Article
The canning of slightly immature ‘Patterson’ apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid-, arabinose-, and galactose-rich (presumably pectic) polysaccharide material into the canning liquid. The...
Article
Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest. MA benefits include reduced respiration, ethylene production, and sensitivity to...
Article
Infiltration of apricot (Prunus armeniaca L.), Patterson cultivar fruits, which are susceptible to rapid softening, with calcium chloride before processing resulted in definite firming of the canned apricots. Non-susceptible fruits treated with citrate buffers (pH 3.7) showed dramatic post-process softening. In individual, untreated, early, green f...
Article
The extinction point (EP), defined as the lowest O 2 concentration at which alcohol production ceases, was a useful concept in early interpretations of the Pasteur effect in fruit. However, ethanol is now known to be a normal constituent of many fruits under aerobic conditions. Therefore, we propose an alternative concept, the anaerobic compensatio...
Article
Mature intact Bartlett pear fruit (Pyrus communis L.) were stored under a continuous flow of air or air + 10% COâ for 4 days at 20°C. Fruit kept under elevated COâ concentrations exhibited reduced respiration (Oâ consumption) and ethylene evolution rates, and remained firmer and greener than fruit stored in air. Protein content, fructose 1,6-bisph...
Article
Eight-one percent of the harvest firmness in kiwifruit (Actinidia chinensis Planch.) was lost during the first 8 weeks of storage in air at 0°C. As softening proceeded, a solubilization of uronic acids and the neutral sugar residues usually associated with pectic polymers (galactose, arabinose, and rhamnose) was detected. No consistent changes were...
Article
‘Climax’ lettuce ( Lactuca sativa L.) exhibited more severe CO 2 injury symptoms than ‘Salinas’ and ‘Winterhaven’ lettuce when exposed at 20°C to air for 1 day following treatment for 6 days at 0° with 15% CO 2 in air. All 3 cultivars, however, had similar decreases as revealed by NMR analysis, of about 0.4 and 0.1 pH units in the cytoplasm and vac...
Article
The effects of C 2 H 4 concentration, duration and timing of exposure to C 2 H 4 , and temperature on storage performance of kiwifruit ( Actinidia chinensis Planch. ‘Hayward’) kept in air or a controlled atmosphere (CA) of 2% O 2 + 5% CO 2 were investigated. The presence of 0.05, 0.1, 0.5, 1.0, or 5.0 μl·liter ⁻¹ C 2 H 4 in CA accelerated softening...
Article
An atmosphere of air + 15% CO 2 prevented the development of cinnamic acid-4-hydroxylase in both lettuce ( Lactuca sativa L.) and potato ( Solanum tuberosum L.) tissues. Subsequent removal of CO 2 did not allow the enzyme development to proceed, whereas total phenolic content increased and browning became visible. In addition, CO 2 did not have an...
Article
An atmosphere of air + 15% CO/sub 2/ caused CO/sub 2/ injury in lettuce (Lactuca sativa L.) in about 10 days at 0/sup 0/C. However, subsequent removal of CO/sub 2/ was necessary for the brown stain symptoms to develop. Under CO/sub 2/ treatment, phenylalanine ammonia lyase (PAL) was induced and its activity correlated well with the development of t...
Article
The storage performance of kiwifruit ( Actinidia chinensis Planch. ‘Hayward’) was evaluated during and after storage for up to 24 weeks in 2% O 2 and 0%, 3%, 5%, and 7% CO 2 at 0°C. In addition, the influence of exposure to 0.5 or 1 μl·-liter ⁻¹ C 2 H 4 on fruit performance was evaluated. The rate of softening during storage was reduced in proporti...
Article
Full-text available
Ethylene plays a major role in plant senescence via its direct and indirect effects on the regulation of metabolism. The known physiological and biochemical effects of C 2 H 4 on harvested horticultural crops include increased respiratory activity; increased activity of enzymes such as polygalacturonase, peroxidase, lipoxidase, alphaamylase, polyph...
Article
The rise in C 2 H 4 production during nectarine [ Prunus persica (L.) Batsch] fruit ripening at 20°C was accompanied by an increase in the level of 1-aminocyclo-propane-1-carboxylic acid (ACC) and ACC synthase activity. Activity of the C 2 H 4 -forming enzyme (EFE) also increased during ripening, but the level was at least 2-times greater than the...
Article
The relationship between the ripening behavior and C 2 H 4 production of 4 slow-ripening nectarine [ Prunus persica (L.) Batsch] genotypes was investigated. While there was no change in C 2 H 4 production and little ripening in fruit kept for one month in air at 20°C, continuous exposure to 1300 μl·liter ⁻¹ propylene (C 3 H 6 ) stimulated ripening...
Article
‘Flamekist’ nectarine fruit [ Prunus persica (L.) Batsch] picked during the slow-growth phase exhibited reduced C 2 H 4 production in response to 1250 and 12,500 ppm C 3 H 6 while fruit picked during the 2nd rapid-growth phase did not. Ethylene production by mature, preclimacteric nectarines during ripening in air at 20°C was stimulated by prior st...
Article
Full-text available
Quality of deciduous tree fruits is determined by several factors, including appearance (size, shape, color, absence of decay and other defects), texture, flavor, and nutritive value. Harvesting methods, especially those involving a once-over procedure, may determine uniformity of maturity at harvest, which, in turn, influences these quality attrib...
Article
Exposure of orange fruit to 1000 μl/liter C 2 H 4 at 20°C for 2 to 6 days before inoculation with Penicillium italicum Wehmer reduced fungal growth as indicated by lesion diameter and glucosamine content. Respiration rates were stimulated by C 2 H 4 treatments and fungal inoculation, which also increased C 2 H 4 production rate. Ethylene treatments...
Article
Full-text available
While some of the quality attributes, such as color and texture, of fresh horticultural crops can be measured by objective methods, accurate determination of flavor quality requires the use of subjective methods, i.e., sensory evaluation procedures. These include use of laboratory panels for detecting and describing differences among samples and us...
Chapter
Quality of fruits and vegetables is a combination of attributes or properties that give them value in terms of human food. Components of quality include appearance, texture, flavor, and nutritive value (Table 1). Growers and shippers are concerned that their commodities have good appearance and few visual defects. But to them a useful cultivar of a...
Article
Large variations in flesh color, firmness, and composition were found among fresh and canned fruits of 8 clingstone peach [ Prunus persica (L.) Batsch] genotypes. Flesh color and titratable acidity of fresh fruits were highly correlated with color and sourness of canned fruits, respectively. Sweetness and peach flavor intensity were highly correlat...
Article
The effects of 11% CO added to air or to 4% O 2 ± 5% CO 2 on brown rot development, respiration, ethylene production, firmness, color, composition, and internal breakdown of peaches [ Prunus persica (L.) Batsch cv. Fay Elberta] were evaluated during holding at 5°C for 14 days followed by 3 days at 20° in air. The addition of 11% CO to 4% O 2 ± 5% C...
Article
The chemical composition and sensory attributes of pistachio nuts ( Pistacia vera L.) were studied in relation to genotype, production area, maturity, moisture content, degree of shell staining, and storage conditions. ‘Kerman’ kernals were rated higher in firmness and sweetness, and lower in crispness, bitterness, and rancidity than those of the ‘...
Article
Full-text available
Production rates of CO 2 and C 2 H 4 by fruits of jujube ( Zizyphus jujuba Lam.), picked at the whitish-green stage and held at 20°C for 15 days, followed a nonclimacteric pattern. Skin color changed from whitish-green to reddish-brown with fruit maturation. Relative to most other fresh fruits, Chinese jujubes are lower in water content and titrata...
Article
As the pistachio ( Pistacia vera L. cv. Kerman) nut matured, kernel moisture, respiration rate, and total protein content decreased, while kernel dry weight increased. At optimum maturity, ether-extractable fat and total sugar contents reached a peak. Either or both of these constituents may be useful as a maturity index, in addition to ease of hul...
Article
Full-text available
Treatment of ‘Fairlane’ nectarines [ Prunus persica (L). Batsch] with as high as 500 ppm C 2 H 4 during 1 week of storage at 0 or 10°C, or treatment of ‘Flamekist’ nectarines with up to 100 ppm C 2 H 4 for as long as 4 weeks at 0 or 10°, had no effect on the rate of color change or softening during storage or subsequent ripening periods at 20° in a...
Article
Storage at 2% O2 plus 5% CO2 at 1.1°C maintained higher flesh firmness and lower pH and retarded decay more effectively than air storage of immature (M1) and over-mature (M3) Patterson and Tilton apricot fruits. CA storage of fruits picked at the optimum maturity stage (M2) produced little benefit over air storage, however. -Treatment with 100 ppm...
Article
Full-text available
Respiration rate of whole ‘Kerman’ pistachio ( Pistacia vera L.) fruit increased progressively during seed growth and development and gradually declined after the completion of seed growth. Blank (seedless) fruit, on the other hand, respired at a constant rate which was 5 to 6 times lower than that of fruit with seeds. There was no indication of a...
Article
Full-text available
High sugar and acid F 1 hybrids of tomatoes ( Lycopersicon esculentum Mill.) were rated higher in sweetness, sourness, and overall flavor intensity than the standard cultivar ‘Cal Ace’. Titratable acidity and soluble solids content were responsible for most of the differences in overall flavor intensity among these hybrids, their parents, and ‘Cal...
Article
CO (5 and 10%) + 4% O 2 atmospheres retarded growth of Botrytis cinerea Pers. ex Fr. ( in vitro ) and reduced decay incidence and severity on inoculated tomatoes ( Lycopersicon escuientum Mill.) harvested at the mature-green (MG) or pink (P) stage and held at 12.5°C for up to 14 days (MG) or 10 days (P). This reduction was still evident after holdi...
Article
Four amino acids (glutamic, γ-aminobutyric, glutamine, and aspartic) make up about 80% of the total free amino acids in fruits of tomato ( Lycopersicon esculentum Mill., cv. Cal Ace). Fruits harvested at the table-ripe stage contained more alanine and less glutamic acid than those picked green or at the breaker (incipient red color) stage and ripen...
Article
Tomato fruit firmness is closely associated with its ripeness stage; as the fruit ripens it softens. Correct usage of the UC Fruit Firmness Tester requires that such variables as location of measurement on the fruit, removal of skin, and plunger (tip) diameter be specified. A negative and highly significant correlation (r = −0.75) exists between fi...
Article
Fruits of tomato ( Lycopersicon esculentum Mill.) ripened on the plant had higher total solids, soluble solids, and reducing sugars than those which were analyzed at the “breaker” stage (incipient red color). Fruits detached as “breaker” and ripened off the plant lost solids and sugars during ripening. The total solids and reducing sugars concentra...
Article
Composition and sensory characteristics were investigated to determine the effect of ripeness at picking on fresh market flavor of ‘Cal Ace’ (1974, 1975, 1976) and ‘Cherry’, ‘Calmart’, and ‘Early Pak 7’ (1976) tomato ( Lycopersicon esculentum Mill.). Tomatoes picked at earlier stages of ripeness and ripened at 20°C were evaluated by panelists as be...
Article
Sugars, acids and their interactions were important to sourness, sweetness, and overall flavor intensity in tomato ( Lycopersicon esculentum Mill.). Fructose and citric acid were more important to sweetness and sourness than glucose and malic acid, respectively. The pH was a better objective measure of sourness than titratable acidity. An interacti...
Article
Locular content ranged between 14.4 and 35.0% among 7 cultivars of tomato ( Lycopersicon esculentum Mill.): ‘Calmart’, ‘Cal Ace’, ‘Ace 55’, ‘Early Pak 7’, ‘Earliana’, ‘Rick High Sugar’, and ‘Cherry’. There was a strong negative correlation between fruit weight and percent locular tissue. Based on means of all cultivars, the pericarp portion contain...
Article
Anatomical studies of 3 physiological disorders of lettuce ( Lactuca sativa L., cv. Climax) i.e., russet spotting (RS), brown stain (BNS), and rusty brown discoloration (RBD) showed that these disorders differ in their location and sequence of symptom development. RS produces well-defined, localized, spot-like lesions that may start either in the e...
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The severity of internal damage to mature-green tomatoes increased with the number of drops. Impact-bruised, mature-green tomatoes, ( Lycopersicon esculentum Mill. cvs. Cal Ace and Tropic), exhibited an increase in ethylene production within 1 hour after injury. When mature-green fruits of ‘Manapal’, ‘Tropic’, ‘Cal Ace’ and ‘VFN Bush’ were impact-b...
Article
Full-text available
Preharvest field temperatures can influence composition and quality of vegetables at harvest as well as their postharvest responses. Temperatures which injure or weaken the tissues prior to harvest will reduce storage life and increase susceptibility to decay. Freezing temperatures in the field can greatly reduce storage life. In addition, many veg...
Article
Full-text available
Rates of air flow that permitted accumulation of CO 2 up to 18% and O 2 depletion to 1% or lower resulted in the development of off-odors in broccoli ( Brassica oleracea L. Italica group) following 8 days of simulated transit at 2.5°C Production of off-odors under restricted aeration was more pronounced at 0° than at 2.5° or 5°. Added CO 2 (10%) un...
Article
Full-text available
Brown stain on crisphead lettuce (Lactuca sativa L. cv. Calmar) was increased by exposure to carbon monoxide (CO) combined with elevated CO/sub 2/ (1, 2 or 5%) regardless of the O/sub 2/ level (2, 5, 10, or 21%). Carbon monoxide at 1, 3, or 5% added to air without added CO/sub 2/ did not induce brown stain. Holding under 5 or 10% O/sub 2/ in combin...
Article
Full-text available
The incidence of brown stain on crisphead type lettuce ( Lactuca sativa L. cv. Calmar) was highly dependent on postharvest temperature. Following exposure to 2% O 2 + 5% CO 2 for 5 days at constant temperatures from 0° to 20°C, brown stain decreased as simulated transit temperature increased and was negligible at 10°C and above. Simulated market te...
Article
ABSTRACT . Preclimactericavocado [Persea americana (Mill.) cv. Hass] fruit or fruit disks as well as fruit harvested in either June (midseason) or August (late season) and partially ripened were kept in air (21% O2 + 78% N2), 20% CO2 + 17% O2 (63% N2), or 40% CO2 +13% O2 (47% N2) at either 10 or 20 °C. Ethylene production by preclimacteric fruit wa...

Citations

... Sonego et al. (1999) found that application of exogenous ethylene during storage to 'Hermosa' peaches did not affect the softening process. Brecht and Kader (1982) found that treatment of 'Fairlane' nectarines with up to 500 ppm ethylene during 1 week of storage at 0 or 10°C, or treatment of 'Flamekist' nectarines with up to 100 ppm ethylene for as long as 4 weeks at 0 or 10°C, had no effect on the rate of color change or softening during storage or subsequent ripening periods at 20°C in air. The present study of 'Flavortop' nectarines supports this view with regard to fruit softening. ...
... Pistachios are non-climacteric: fruit ripens without ethylene and respiration bursts. 42,43 Non-climacteric fruits do not show a notable increase in respiration and ethylene emission during ripening and do not respond to external ethylene application. [44][45][46] Labavitch et al. 42 reported that ethylene production rates in pistachio fruits is generally low (<0.06 ...
... Most of the genotypes (12 out 15, 80.0%) exhibited a high or medium quality level when considering both marketable (TSSC) and nutritional traits (TA and TSSC/TA) (Table S2), usually confirming the good quality data already reported [20]. Indeed, in various studies the values of 5 for TSSC, 0.4 for TA and 12 for TSSC/TA ratio were considered as minimum thresholds for a good-tasting tomato [24,25]. ...
... Intensively studied peaches that have long shelf lives are the stony-hard (SH) and slow-ripening (SR) peaches (Brecht and Kader, 1984;Haji et al., 2005;Bassi and Monet, 2008). The SH is determined by Hdhd gene and fruit with SH flesh bear the hdhd genotype (Haji et al., 2005). ...
... However, the ethylene evolution rate differed between the varieties, which may be due to differential ability of mango varieties to produce ethylene. As per available literature, ethylene has been reported to cause several postharvest physiological disorders in vegetables (Ilker et al. 1977;Lipton and Aharoni 1979) and flowers (Saltveit et al. 1979) but not in fruit crops. ...
... The acid content varies from 0.3% to 0.6%. Tomatoes with high acid and low sugar contents are very acidic, while those with high sugar content and low acid content have a bland sweet taste [24]. Reducing sugars (glucose and fructose) are major components of SS; sucrose is also present, but in very small quantities [25]. ...
... can be achieved with 2.5% O 2 + 2.5% CO 2 at 13°C. Atmospheres containing 5-10% carbon monoxide and 4% O 2 reduced post-harvest decay incidence and severity without adversely affecting tomato flavour (Kader et al. 1978a). Mature-green tomatoes were stored for up to seven weeks at 12.8°C in 4% O 2 + 2% CO 2 + 5% CO, with acceptable quality. ...
Reference: Tomatoes
... Reduction in tomato fruit size thereby reducing the locular size and the capacity of the fruit to accumulate acids and sugars, which eventually leads to poor flavour. Stevens et al., 1977 Cherry tomato A decrease in sugar and lycopene content. Gautier et al., 2005 Onion, Okra The germination of seeds seriously affected. ...
... Flesh texture and color, together with flavor, are the main quality parameters of nectarines (6). Furthermore, color quality is probably the main visual quality parameter of lettuce, which is crucial for the consumer purchase decision (7,8). In that sense, new sustainable post-harvest techniques/technologies are needed to maintain fruit and vegetables quality during post-harvest life. ...
... Similarly, Mokhtarian et al. (2017) reported differences between the sensory properties of pistachio nuts dried in different methods, especially nuts traditionally dried directly in the sun with stronger flavor and aromatic odor. On the contrary, research findings (Kader et al., 1982) state that the drying method does not affect the sensory quality. According to Kader et al. (1982) stated that depending on the increase in drying temperature, rancidity decreased, and nut firmness and flavor increased. ...