The role of ethylene and 1-MCP in early-season sweet cherry ‘Burlat’ storage life

Sweet cherries (Prunus avium L.) are highly appreciated because of their bioactive compound content and attractive organoleptic characteristics; however, they are very perishable. The aim of this work was to investigate whether ethylene and its antagonist 1-MCP affect the postharvest quality of an early-season sweet cherry cultivar, allowing storage life extension. ‘Burlat’ sweet cherries were subjected to three treatments at 1 °C for one month: i) control (air); ii) continuous ethylene supplementation (10 μL L−1); and iii) 1-Methylcyclopropene (1-MCP; 1 μL L−1 for 24 h) followed by air. The incidence of postharvest physiological disorders, the evolution of physical and functional quality traits, and fruit senescence were evaluated at 0, 7, 14, 21, and 30 days. Results showed that sweet cherries were sensitive to both ethylene and 1-MCP treatments. Continuous ethylene exposure reduced abscisic acid accumulation, resulting in higher weight and firmness loss. Moreover, ethylene application decreased titratable acidity through storage, indicating an effect on sweet cherry senescence. No significant differences among treatments were found for soluble solids content and individual sugars. Conversely, 1-MCP preserved firmness during the first 7 days of storage, while reduced the incidence of physiological disorders at the end of storage life. Furthermore, 1-MCP delayed the accumulation of cyanidin-3-O-glucoside for 7 days compared to control and ethylene treated cherries. Taken together these results highlight the potential use of 1-MCP to extend the postharevst life of early season sweet cherry fruit

Physicochemical and nutritional characterization of brebas for fresh consumption from nine fig varieties (Ficus carica L.) grown in Extremadura (Spain)

Se determinaron las características de calidad de brevas para consumo en fresco de nueve variedades de higos en diferentes etapas de maduración comercial. Los parámetros fisicoquímicos y nutricionales se analizaron para la piel y la carne, y los hallazgos se compararon entre las variedades y las etapas de maduración. Los resultados revelaron que los componentes principales de nutrientes en brebas son los azúcares, como la glucosa y la fructosa, y los elementos minerales, incluidos K, Ca, P y Mg. La mayoría de los nutrientes evaluados son elementos importantes que contribuyen a la calidad comercial de brebas. Las variedades “Pavo marrón” y “Banane” mostraron el mayor peso y ancho. Las concentraciones de azúcares monoméricos estudiados fueron más altas en carne que en piel, y las variedades "Cuello Dama Blanco" y "Colar Elche" mostraron el mayor contenido de estos azúcares. La etapa de maduración temprana, coincidiendo con un rápido aumento en el tamaño de la fruta, también se asoció con un mayor contenido de fibra y proteína, TA y firmeza para las variedades "Banane", "Brown Turkey" y "Blanca Bétera". Por el contrario, la etapa de maduración posterior se relacionó con un aumento significativo de TSS, MI y intensidad de color. Finalmente, no se observaron cambios claros en las concentraciones de ácidos orgánicos entre las diferentes variedades y las etapas de maduración comercial.The quality characteristics of brebas for fresh consumption from nine fig varieties at different commercial ripening stages were determined. Physicochemical and nutritional parameters were analyzed for both skin and flesh, and the findings were compared among varieties and ripening stages. The results revealed that the major nutrient components in brebas are sugars, such as glucose and fructose, and mineral elements, including K, Ca, P, and Mg. Most nutrients evaluated are important elements that contribute to the commercial quality of brebas. “Brown Turkey” and “Banane” varieties showed the highest weight and width. The concentrations of the monomer sugars studied were higher in flesh than skin, and the “Cuello Dama Blanco” and “Colar Elche” varieties showed the highest content of these sugars. The early ripening stage, coinciding with a fast increase in fruit size, was also associated with a higher fiber and protein contents, TA, and firmness for “Banane,” “Brown Turkey,” and “Blanca Bétera” varieties. Conversely, the later ripening stage was related to a significant increase of TSS, MI, and color intensity. Finally, no clear changes in the concentrations of organic acids were observed between different varieties and commercial ripening stages.• Ministerio de Economía y Competitividad. Proyecto RTA 2010-00123 • Junta de Extremadura. Proyecto GR15112 • Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA). Beca para Cristina Pereira JiménezpeerReviewe

Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

Physicochemical and sensory properties of nine fig cultivars: ‘San Antonio’ (SA), ‘Blanca Bétera’ (BB), ‘Brown Turkey’ (BT), ‘Tres Voltas L’Any’ (TV), ‘Banane’ (BN), ‘Cuello Dama Blanco’ (CDB), ‘Cuello Dama Negro’ (CDN), ‘Colar Elche’ (CE), and ‘De Rey’ (DR), were compared at three different ripening stages. Weight, size, titratable acidity, pH, skin and flesh colours, firmness, maturation index (MI), and volatile compounds were determined in samples from two consecutive seasons, in addition to both descriptive and hedonic sensory analysis. The mechanical behaviour of figs determined by firmness analysis and colour changes in both skin and flesh was the most important trait for the discrimination of ripening stages. Notable differences among cultivars were found in most of the parameters studied, in particular the inter-cultivar differences highlighted for MI, pH, acidity, and skin colour analyses, followed by volatile compounds. Principal component analysis (PCA) indicated that MI, pH, colour parameters of flesh (h and L*), and terpenes were the best physicochemical indices to determine overall acceptability which is highly correlated with the sensory attributes flesh colour and fruit flavour. The results suggested that CDN and SA showed huge consumer acceptability among the fig cultivars studied

Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production

Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production