Influence of cold storage time on the softening prediction in Spring Bright nectarines

With Time-resolved Reflectance Spectroscopy (TRS) the maturity of nectarines at harvest can be assessed by measuring the absorption coefficient at 670 nm (µa 670) in the fruit flesh. A kinetic model has been developed linking the optical properties as measured by TRS with the models of µa 670 and firmness decay in shelf-life at 20°C, making the prediction of the softening time for individual fruit possible. In order to study the influence of cold storage time prior to shelf life on the softening prediction, 540 (year 2003) and 870 (year 2004) ‘Spring Bright’ nectarines were measured at harvest with TRS; then fruit were put in shelf life after various periods of cold storage at 0°C (4 and 10 d, year 2003; 6, 13 and 20 days, year 2004). During the 5-day period of shelf life at 20°C, fruit were analysed for firmness by pressure test after 30, 48, 54, 72, 78, 96, 102 and 120h in 2003 and after 36, 43, 62, 87, 108 and 135h in 2004. For each year and cold storage time, the parameters of the logistic model of softening as a function of µa 670 at harvest were computed. The cold storage up to 13 days did not significantly influence the estimates of the softening rate constant (kf), of the maximum firmness at minus infinite time (Fmax) and of parameter alpha (a) in both years, whereas parameter beta (ß) in 2003 significantly decreased from -1.867 at day 4 to -2.237 at day 10. The further 7 days of cold storage in 2004 significantly affected kf, which decreased from 0.00084 at days 6 and 13 to 0.00069 at day 20, and ß which increased from -2.395 at day 6 to -2.053 at day 20. Our results indicate that the cold storage time significantly influences the softening prediction of nectarines as the longer the cold storage, the lower the softening rat

Ethylene production and quality in 1-Methylcyclopropene treated 'Abbé Fètel'pears after storage in Dynamically Controlled Atmosphere

This research studies the ethylene production rate (EP) and quality in 1-MCP treated ‘Abbé Fètel’ pears after storage in DCA compared to NA and CA. 1-MCP treated (300 ppb) and control fruit were stored at -0.5°C in NA, CA (2 kPa O2 + 0.7 kPa CO2) and DCA (0.7 kPa O2 + 0.3 kPa CO2). After 4 and 6 months storage, fruit were held up to 7 d at 20°C. Skin colour, firmness and EP were measured during shelf life and the incidence of disorders after 7 d. 1-MCP treatment drastically reduced EP, which began to recover after 7 d at 20°C, except for DCA stored pears. In control fruit, NA stored pears showed the highest EP. 1-MCP treated fruit were the greenest at the end of shelf-life, especially after CA and DCA. Control fruit stored in DCA and in CA were greener than NA both at 1 d and 7 d of shelf life. Pears treated with 1-MCP did not soften during shelf life, while in control fruit firmness decreased from about 40 N to about 15-20 N, whatever the storage atmosphere. 1-MCP treatment prevented soft and superficial scald and internal breakdown, independently of storage atmosphere. DCA prevented superficial scald in control fruit, while it increased internal browning and breakdown in control and 1-MCP treated pears. No differences were found for soft scald incidence between control DCA and CA stored fruit. The highest percentage of sound fruit was found in NA stored 1-MCP treated pears, and the lowest in control fruit stored in DC

Carbon Dioxide Heat Transfer Coefficients And Pressure Drops During Flow Boiling: Assessment Of Predictive Methods

Among the alternatives to the HCFCs and HFCs, carbon dioxide emerged as one of the most promising environmentally friendly refrigerants. In past years many works were carried out about CO2 flow boiling and very different two-phase flow characteristics from conventional fluids were found. In order to assess the best predictive methods for the evaluation of CO2 heat transfer coefficients and pressure gradients in macro-channels, in the current article a literature survey of works and a collection of the results of statistical comparisons available in literature are furnished. In addition the experimental data from University of Naples are used to run a deeper analysis. Both a statistical and a direct comparison against some of the most quoted predictive methods are carried out. Methods implemented both for low–medium pressure refrigerants and specifically developed for R744 are used in the comparison. Some general indications about the choice of the predictive methods dependently on the operating conditions are given

EXPERIMENTS DURING FLOW BOILING OF A R22 DROP-IN: R422D ADIABATIC PRESSURE GRADIENTS

R22, the HCFC most widely used in refrigeration and air-conditioning systems in the last years, is phasing-out. R422D, a zero ozone-depleting mixture of R125, R134a and R600a (65.1%/31.5%/3.4% by weight, respectively), has been recently proposed as a drop-in substitute. For energy consumption calculations and temperature control, it is of primary importance to estimate operating conditions after substitution. To determine pressure drop in the evaporator and piping line to the compressor, in this paper the experimental adiabatic pressure gradients during flow boiling of R422D are reported for a circular smooth horizontal tube (3.00 mm inner radius) in a range of operating conditions of interest for dry-expansion evaporators. The data are used to establish the best predictive method for calculations and its accuracy: the Moreno-Quibèn and Thome method provided the best predictions for the whole database and also for the segregated data in the annular flow regime. Finally, the experimental data have been compared with the adiabatic pressure gradients of both R22 and its much used alternative R407C available in the literature

TRS-measurements as a nondestructive method assessing stage of maturity and ripening in plum (Prunus domestica L.)

n plum fruit with dark red or blue blush colour covering the whole fruit, the change in ground colour from green to yellow during maturation and ripening is masked. Hence, the maturity stage is difficult to judge. Time-resolved reflectance spectroscopy (TRS) has been used as a nondestructive method to assess changes in important internal quality factors in ‘Jubileum’ plums (Prunus domestica L.). Absorption coefficients (µa) and scattering coefficients (µs) were measured at both 670 and 758 nm during 5 days of storage. The changes in soluble solids content, titratable acidity and firmness were as expected. No change in soluble solids content was observed, while the plums became less acid and softer during storage. The TRS-measurements of plums indicated that TRS could give interesting information on internal quality factors in plums as the absorption at 670 nm was closely related to firmness, TA and TSS at the time of picking. Absorption at 758 nm was more closely related to the quality parameters after storage. The study did not indicate that scattering could be used in assessing maturity stage in plum

Ready to Eat Nectarines - Assuring Quality in the Chain

Time-resolved reflectance spectroscopy, coupled to the modelling of firmness decrease, was used to predict at harvest softening behaviour of nectarines. Selected fruit were used in an export trial from Italy to The Netherlands. Quality assessed after shelf life was in agreement with the predicted firmness for fruit of different stages of maturity, showing that it is possible to select fruit at harvest for different market destinations and prevent transportation of fruit unsuitable for consumption

Assessing the Harvest Maturity of Brazilian Mangoes

No clear criterion exists to determine the optimum time to harvest mango. Some empirical relations are used to assess maturity, such as shoulder development. Moreover, as a result of the typical growing conditions in tropical climates, a huge variation in maturity and ripeness exists, seriously hampering the export of fruit in the global chain. The consequence for consumers in western countries is that sometimes mangoes are overripe at the retailer, or have to be kept for several days, even weeks, to reach the edible state, provided they do not rot in the meantime. To ensure an edible quality, the chlorophyll content in the fruit flesh, measured at harvest by Time-resolved Reflectance Spectroscopy (TRS), could be used as a maturity criterion for mango fruit. Commercially grown fruit were harvested in Brazil and transported to Italy by plane. Fruits were measured using TRS at 630 nm for absorption coefficient (µa) and skin colour. The development of µa was followed on 60 fruits during 15 days of storage at 20°C. The remainders of fruit were used to measure firmness destructively. Absorption coefficient decreased during shelf life according to a logistic pattern, as expected for colour development. Taking the variation between the individual fruit into account, 72% of the variation was accounted for. Nevertheless, µa assessed at harvest could be converted into a biological shift factor (BSF), as an expression of the maturity at harvest of each individual fruit. This biological shift factor explained about 70% of the variation in firmness development in individual fruit. These preliminary results indicate that TRS methodology coupled with BSF theory could be useful in assessing maturity at harvest and assuring acceptable eating quality of mango

Sensory profiles of various stored fruit species are affected by maturity class assessed by time-resolved reflectance spectroscopy at harvest

The absorption coefficient measured at harvest at 670 nm (μa670) by timeresolved reflectance spectroscopy (TRS) is a non-destructive maturity index used to evaluate the biological age of fruit, i.e., the fruit maturity stage. The μa670 was successfully used to classify nectarine, apple and mango fruit into maturity classes each one having distinctive ripening behaviors. Aiming at studying the influence of TRS maturity class assessed at harvest on the sensory profiles of various fruit species after storage, 'Jonagored' apples, 'Abbé Fétel' pears, 'Morsiani 90' nectarines and 'Spring Belle' peaches were measured at harvest by TRS at 670 nm, ranked on the basis of decreasing μa670 (increasing maturity) and classified as less (LeM), medium and more (MoM) mature. Then fruit were randomized into batches of 30 fruits, each one corresponding to a storage atmosphere (apples: CA, NA; pears: CA, NA, DCA) or to a storage temperature (peaches, nectarines: 0, 4°C). After storage, fruit were put in shelf life at 20°C to reach the ripening degree for consumption. Sensory analyses (QDA profiles) were carried out on LeM and MoM fruit using a panel of 10 assessors. Our results indicate that, for all the species, besides the influence of storage conditions, there was also a great influence of TRS maturity classification at harvest. MoM apples and pears developed physiological disorders such as mealiness and graininess when stored in NA, whereas showed well balanced sensory characteristics when stored in CA and DCA, becoming after storage soft, juicy, sweet, but sour enough. MoM nectarines stored both at 0 and 4°C became woolly, while the LeM ones stored at 0°C developed the best sensory characteristics. MoM peaches stored at 0°C showed the best sensory profile and the LeM ones stored at 4°C the worst. So TRS maturity classification at harvest can give indications on the best storage conditions in order to obtain fruit with sensory characteristics than can satisfy the consumer

Optical Absorption and Scattering Phenomena in 'Jubileum' Plums in Relation to Their Colour Properties

Absorption and scattering of laser light pulse passing through the fruit determine among others, the optical properties of the product. Efforts have been made in the recent past to utilize innovative techniques such as time-resolved reflectance spectroscopy (TRS) to study the quality aspects of different fruit such as nectarines. These optical properties have been well related to firmness, sugars, acids and other quality attributes. TRS measurements were performed on ‘Jubileum’ plums at two different wavelengths: 670 nm and 758 nm. The fruit were harvested in Norway and brought to Italy under protected conditions. After sorting the fruit by size, TRS measurements were made and the fruit were randomized for different examinations of quality aspects. It was observed that the absorption coefficient (µa) increased for both wavelengths as ripening progressed towards the melting stage of the fruit. The µa values at 670 nm were higher than those at 758 nm. The higher rate in the µa was distinguishable from the third day onwards as the fruit ripened. Similarly, it was interesting to note that the internal colour measured after destructing the fruit related well with the TRS absorption coefficient (µa), i.e., a decrease in the CIE L* (towards darker region) and b* (towards blue) value along with an increase in a* (towards red) from third day of storag