By Elhadi M Yahia
Tropical and subtropical culmination are rather liable to postharvest losses, and also are transported lengthy distances on the market. for that reason maximizing their caliber postharvest is key and there were many contemporary advances during this sector. Many tropical culmination are processed additional into purees, juices and different value-added items, so caliber optimization of processed items is usually very important. The books disguise present cutting-edge and rising post-harvest and processing technologies. With chapters in quantity 2 reviewing the criteria affecting the standard of alternative tropical and subtropical end result from a?ai to citrus end result. very important matters correct to every product are mentioned, together with technique of conserving caliber and minimizing losses postharvest, steered garage and shipping stipulations and processing tools, between different issues.
Read or Download Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 2: Acai to Citrus (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF
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Additional info for Postharvest Biology and Technology of Tropical and Subtropical Fruits: Volume 2: Acai to Citrus (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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3), which affects the quality of the açai. Forty percent of the anthocyanins present in the fruit are oxidized during this time (an average of 660 mg of anthocyanins kg−1 of fresh fruit decreases by 380 mg kg−1 of fruits after 48 hours). , 2009b). 2 Physiological disorders Rogez (2000) found that two enzymes of great importance are abundant in the açai fruit: peroxidase (POD), and polyphenoloxidase (PPO), which are vegetal tissue enzymes that belong to the oxidoreductase group. In the cases of açai fruits and fresh açai juice, the color change in the presence of oxygen – from red/purple to brown – is directly associated with the activity of PPO on the anthocyanins as well as changes in its sensorial and nutritional properties.
63 mg kg−1 fruit/day, and the total concentration was 1443 mg kg−1 fruit. The time required to reach Cmax, the optimal degree of ripeness, was very long for açai fruits: 69 to 94 days were required to reach ripeness after the appearance of the first black spots. As anthocyanins are of great benefit to health, it is not recommended that the fruits are harvested when the concentration of anthocyanins is less than half of Cmax, or while the external appearance of the fruits is black. Açai fruits should be collected when the concentration of anthocyanins is at 85% of Cmax or higher, which corresponds to approximately 62 days after the appearance of the first black spots.
Processing the fruit into juice results in little loss of vitamin C; consequently, the juice is used to improve the ascorbic acid content of other fruit juices. Fruits are ready for harvesting when they turn pink or red. They should not be allowed to ripen fully on the trees because they deteriorate rapidly. The fruits are highly perishable after harvest. Postharvest losses are mainly due to physical injuries arising from abrasion, puncture and compression. Shelf life is also limited owing to pests and diseases.