Softening, a common phenomenon in many fruits, is a well coordinated and genetically determined process. However, the process of flesh softening during ripening has rarely been described in hawthorn. In this study, we found that 'Ruanrou Shanlihong 3 Hao' fruits became softer during ripening, whereas 'Qiu JinXing' fruits remained hard. At late developmental stages, the firmness of 'Ruanrou Shan...

Abstract Garifta-merah is one of the mango varieties released by Ministry Agriculture in 2009 with advantage having red-yellow peel when it reaches full maturity. The distinctive taste fruit flesh makes types mangoes favored consumers local and foreign countries. As a new variety, there not much data regarding mango, especially optimal maturity stage to harvest. This study aims determine physic...

Foliar application with calcium (Ca) fertilizers improves quality and flesh firmness of kiwifruit affects the mineral composition leaves fruits. The impact preharvest foliar sprays, using a commercial fertilizer organic Ca content in combination an integrated nutrient management (INM) biostimulants was assessed for properties nutritional status kiwi cv. ‘Hayward’ over 2-year period. Fruit incre...

The changes of texture and cell wall characteristics apricot were investigated in ten clones at two maturity stages. Fruit firmness, composition enzyme activity three flesh zones analysed. AIS (alcohol-insoluble solids) characterised by high amounts uronic acid (179–300 mg g−1 AIS) relatively cellulosic glucose (118–214 AIS). methylesterification degree varied significantly among the different ...

Abstract The objective of this study was to determine the relationship among dry matter content (DMC) and maturity indexes at harvest quality ‘Gala’ apples after storage. Apple fruit four strains produced on two rootstocks three growing regions were used for experiments 1 2. For all experiments, assessed one day stored removal from storage plus seven days 22 °C. experiment 1, harvested weekly a...

This study aimed to evaluate the concentrations of main macroelements in leaves and fruit grown following organic conventional practices, relate them physico-chemical parameters during commercial harvests. Three samplings were carried out maturation. Nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg) determined two flesh areas: basal apical. Weight, color, firmness, solub...

Apples are an important component of the diet and used in food industry production products beverages. The aim study was to determine changes biochemical composition physicochemical properties apples stored a controlled atmosphere. We studied (sugars, ascorbic acid, soluble solids, titratable acidity) (color coordinates, peel, flesh firmness) apple samples before placing them atmosphere chamber...

Figs are an important constituent of the Mediterranean diet, widely consumed fresh. Due to their very short shelf life, postharvest techniques preserve quality and safety should be implemented. The current work aimed study combined effect a UV–C treatment (5 or 10 kJ m−2) followed by packaging under passive modified atmosphere (MAP) on physicochemical bioactive fresh figs (cv. ‘Colar’) stored u...

The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment before cutting on respiration rate, ethylene production, electrolyte leakage, firmness, and color in fresh-cut apple fruit. Fresh-cut apple without 1-MCP treatment had a shelf life of 10 days at 2 degrees C and became browning and decay after pro-long storage. However, fresh-cut apple remained f...