Cantwell - Specialty FruitsPostharvest Handling of Some Specialty Fruits Pitahaya, Fig, Pomegranate Marita Cantwell UC Davis Some slides from Adel Kader, Mary Lu Arpaia, Carlos Crisosto

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Postharvest Handling of Some Specialty Fruits

Pitahaya, Fig, Pomegranate

Marita CantwellUC Davis

Some slides from Adel Kader, Mary Lu Arpaia, Carlos Crisosto

Great Information Source!Postharvest Biology and Technology of Tropical and Subtropical Fruits. 4 volume series ed. by E. Yahia. 2011. WoodheadPublishing; General chapters + 67 chapters on specific fruits.

Hylocereus undatus (white flesh)

Hylocereus purpusii and H. polyrhizus (red flesh)H. costaricensis (purple-red flesh)

PITAHAYAS

'Desert King‘ cv., Eden Fruits Ltd

Pitahaya Fruit Composition(near full ripe at harvest)

• Water (85-88%)• Carbohydrates (10-15%)

– Sugars (mostly glucose, fructose)– Soluble solids (10-15%)– Dietary fiber (0.6-0.8%)– Mucilage, not well studied

• Minerals: calcium, potassium

• Vitamins: small amounts of Vitamin C

• Pigments in red flesh: Betalains• Polyphenols

High Antioxidant &Antiproliferative Activities in RedFlesh fruits

Sugars to not increase after harvestHarvest maturity is keyfor good eating quality

Cantwell and Lobo

Sugars are reasonably wellcorrelated with soluble solids (Brix)

Acid content is well correlated with pH measurement.

Titratable acidity, %

0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8

pH v

alu

e

3.4

3.6

3.8

4.0

4.2

4.4

4.6

4.8

5.0

5.2

5.4

5.6

5.8

y = -2.42x + 5.44R2 = 0.90

PITAHAYA (white and red) 2007pH vs Acid Content

Sugars, mg/g

40 60 80 100 120 140

Sol

uble

sol

ids,

%

8

10

12

14

16

18 Pitahaya Sugar and Soluble Solids CorrelationWhite and Red, 2007, 2009

y = 0.073x + 7.01R2 = 0.69

Physical Graffiti

Cantwell, Marita "Specialty Fruits: Postharvest Handling Systems" Postharvest Technology of Horticultural Crops Short Course 2015 (c) Postharvest Technology Center, UC Regents

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Pitahaya Internal Color (2012)

Fruit Variety L* a* b* Chroma Hue Betacyanin*

1 Lisa 25.9 31.9 ‐0.3 31.9 ‐0.6 26.6

2 Haley’s Comet

33.4 34.3 ‐11.3 36.1 ‐18.3 3.7

3 Physical Graffity

44.4 31.8 ‐7.7 32.7 ‐13.6 2.4

4 Delight 57.4 8.8 ‐1.4 8.9 ‐8.9 0.4

1 2 3 4

* mg/100g FW

Haley’s Comet (#14) Lisa (#4)

Physical Graffity (#15) Delight (#12)2012

How important is fruit maturity?

2012 Pitahaya Research: Maturity at Harvest

• 4 Pitahaya varieties at 4 stages of maturity

• Fruit external characteristics

– Weight or size

– Color of skin and bracts

– Firmness

• Internal characteristics

– % pulp

– Pulp texture

– Pulp color

• Composition

– Soluble solids and individual sugars

– Titratable acidity and individual acids

– Betacyanins

– Antioxidant assayFruit weight, g

100 200 300 400 500 600 700 800

% p

ulp

30

40

50

60

70

80

Percent of pulp in relation to pitahaya fruit weight (2012)

Pitahaya variety

1 2 3 4

Fru

it w

eigh

t, g

100

200

300

400

500

600

Haley' Comet Lisa Physical Graffity Delight

Maturity 1 Maturity 2 Maturity 3 Maturity 4

A. Fruit weight

Pitahaya variety

1 2 3 4

Pu

lp,

% o

f fr

uit

wei

ght

10

20

30

40

50

60

70

80

Haley' Comet Lisa Physical Graffity Delight

B. Pulp, %LSD.05 = 99 LSD.05 = 6.1

Pitahaya variety

1 2 3 4

% T

itrat

able

aci

dity

0.2

0.4

0.6

0.8

1.0

1.2

1.4

Haley's Comet Lisa Physical Graffity Delight


A. Titratable acidity, %

Pitahaya variety

1 2 3 4

% S

olub

le s

olid

s

9

10

11

12

13

14

15

Haley's Comet Lisa Physical Graffity Delight


B. Soluble solids, %

LSD.05 = 0.13

LSD.05 = 1.0

Important differences among varieties in acidity and soluble solids

Pitahaya Postharvest Operations• Twist, but better cut from the stem and place in

crates or baskets for transport to pack area• Transfer to a cool area (10-15°C)

– to remove field heat and delay deterioration• Sort for defects

– remove dried floral tissues– Insects (mealybug, scale)– Wounds, cracks, etc. – Dehydration

• Select for color and size – small, medium, large; 300-380, 380-500, >500 g

• Rinse in potable or chlorinated water, dry; – possibly wax– wrap in paper

• Pack into labeled carton box – 6, 8, 10, 12 fruits per 4-5 kg box– 10 kg boxes


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Vietnam E.J. Mitcham 2005

• Non-climacteric fruit; moderate respiration rate– very low ethylene production – color is not stimulated by ethylene

• 10 to 12°C, 85-90% RH for shelf-life of 2-3 week; 14°C 2 weeks• 20-25°C (ambient) shelf-life of ~ 1 week• Chilling sensitive

– Maturity, temperature, time all affect chilling damage – Chilling occurs at 8°C or lower (but 2 studies indicate best temp is 5-6°C)– transfer from storage to warm conditions accentuates chill symptoms– Symptoms: bracts darken, lose flavor and firmness, pulp translucency

• Postharvest decays– Bacterial and fungal, associated with damage

• Modified atmospheres– 1-3% O2 at 12°C; marketable to 30D, but decrease in sugars, Vit C, acids– 2 reports of MAP up to 30 days, main benefit from reducing water loss

• Quarantine treatments required for imported fruit– Pitahaya and related cactus fruits are host for various fruit flies– Heat treatments (hot water and hot air); Irradiation

Pitahaya Storage (near full ripe at harvest)

Postharvest LossesDehydration, ShrivelMechanical DamageDecayChilling Injury

Corales & Canche 2008; Hoa et al.2006; Lau et al., 2009; LeBellec et al.2006; Nerd et al.1999; Paull, 2002; Punitha et al.2009; Vargas et al. 2007; Freitas and Mitcham, 2012 [http://ucce.ucdavis.edu/files/datastore/234-2470.pdf]

cv Haley’s Comet

Initial10d 10C

Initial10d 10C

cv Rosa

Fruit Surface Loss of GlossWater lossBracts Discoloration Damage Dehydration ~3% weight loss

STORAGE%

So

lub

le s

olid

s

8

10

12

14

A. % Soluble Solids

Su

gars

, m

g/1

00

g F

W

60

70

80

90%

Titr

ata

ble

aci

dity

0.0

0.1

0.2

0.3

Vita

min

C,

mg/

10

0g

5

6

7

8

9

B. Total Sugars

C. Acidity D. Vitamin C

Initial 10days 10°C Initial 10days 10°C

Pitahaya StorageChanges in Composition

Data average 6 varieties

After 10 days 10°C: 9% decrease soluble solids 12% decrease sugars 36% decrease acidity No change Vitamin C

Cantwell and Lobo, UC Davis

Bract yellowing at high temperature Compression damage

Decay on bract, not penetrate pulp Internal bruising from dropping fruit

Dead floral partsSplits due to overmaturityDamaged stem end; cut fruit from stemBird damage


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The Fig: Botany, Horticulture, Breeding.Flaishman et al. 2008. Horticulture Reviews 34: 113-196.

Composition of fig cultivars separated by stage of maturity (ripeness). All the fruit were in boxes of ‘Commercial Maturity” (Cantwell & Crisosto, 2010)

CultivarMaturity stage Weight,

gFirmness,

NSoluble

solids, %Titratable acidity, %

Black Mission Under-ripe 29.9 12.1 14.3 0.38

Commercial maturity 32.2 7.2 17.5 0.19

Tree ripe 34.5 4.0 21.0 0.22

Kadota Under-ripe 45.1 11.0 15.2 0.36

Commercial maturity 56.3 4.4 15.9 0.34

Tree ripe 57.6 2.4 17.9 0.28

LSD.05 3.7 1.3 1.9 0.05

Under‐ripe

Commercial maturity

Tree ripe

VarietyMaturity or Ripeness Stage

% Soluble Solids

% TitratableAcidity

SSC/TA

Brown Turkey Commercial 15.9 0.28 56.9

Tree ripe 18.0 0.29 62.4

Calimyrna Commercial 15.7 0.62 25.8

Tree ripe 18.9 0.42 46.5

Kadota Commercial 18.6 0.65 28.5

Tree ripe 19.3 0.22 86.1

Mission Commercial 15.9 0.44 38.1

Tree ripe 19.1 0.38 51.0

Commercial Tree Ripe

Quality of Fresh Figs Harvested at Two Maturity StagesCrisosto et al., 2010. HortScience 45:707‐710

Maturity stage Degree of Liking Dislike (%)

Commercial 5.3a 33

Tree ripe 7.9b 10

Consumer Acceptance

(Among varieties, Kadota and Mission were preferred)

Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages

(Crisosto et al, 2010)

• Fig quality attributes such as weight, soluble solids concentration (SSC), titratable acidity (TA), SSC:TA, firmness, antioxidant capacity, and consumer acceptance varied by cultivar.

• Fig cultivars harvested at the advanced maturity stage (‘‘tree-ripe’’) had lower TA and firmness but higher weight, SSC, and SSC:TA than figs harvested at ‘‘commercial maturity.’’ Fig maturity did not affect antioxidant capacity, but tree-ripe figs had higher consumer acceptance than commercial maturity figs.

• SSC was more highly correlated with consumer acceptance than TA or SSC:TA, but other factors may also be important in controlling this relationship.

Postharvest Handling System for Fresh Figs

Microbial growth is a major problem for fig storageRhizopus, Alternaria, Botrytis, Penicillium


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Effect of temperature and CO2-enriched air on decay incidence on figs Effect of temperature and CO2 on decay on fresh figs

Colelli, Mitchell, Kader, 1991, UC Davis

Fresh-cut figsCantwell, UC Davis

Fresh-cut figs and not any more perishable than intact figs

Fig Decay Control

• Fogging with chlorine dioxide (Turkey, Karabalut et al. 2009 Postharvest Biol. Tech. 52: 313‐315)

• Sodium bicarbonate and Acetic acid (Portugal, Antunes et al., 2008. Acta Hort. 798: 279‐284)

• Irrigation and pre‐harvest calcium oxide (Portugal, Antunes et al., 2008. Acta Hort. 798: 335‐339)

• Pre‐ and Postharvest Fungicides (California, Michailides et al. 2008. Acta Hort. 798: 269‐275)

• SO2 fumigation and pads (California, Cantin et al., Postharvest Biol. Tech. 59: 150‐158)

‘Kadota’

SO2 pad no SO2 pad

21 days at 32oF

Crisosto, UC Davis, 2005

SO2 for decay control on figs (25µL/L fumigation less harmful to quality than SO2 pads)

Cantin et al., 2011Postharvest Biol. Tech. 59: 150-158.

Fruit stored 7D 0C + 2D 20C


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A = 1‐MCP treated; B=untreatedStored 12D at 1‐2C + 2D at 20C

1‐MCP slowed ripening and reduceDecay growth on figs.

Brown Turkey Figs: Pre‐harvest treatment with 1‐MCP at commercial maturitySide Cracking and Ostiole Cracking Reduced with Deficit Irrigation--reduce decay development--extend shelf-life

Red color of juice equal to or darker than Munsell

color chart 5R-5/12

Acidity of juice below 1.85%

Pomegranate Maturity Indices

California standard

Pomegranate Maturity

• Minimum maturity standard for 2 varieties early-season pomegranate. Mayouni-Kirshinbaumet al., 2014. J. Hort. Sci. Biotech. 89: 17-22.

• Chemical composition of pomegranates during maturation and ripening. Shwartz et al. 2009. Food Chem. 115: 965-973.

• Fruit development and composition. Fawole et al., 2013. Acta Hort. 1007: 461-467.

Although anthocyanins increase with maturation, total antioxidant activity decreases

Pomegranate is a nonclimacteric

fruit that produces less

than 0.1 microliter

ethylene per kilogram-hour


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Preharvest Defects include Cracking and SunburnPomegranate Harvesting Operations

Pomegranate Harvesting Operations

BruisingSurface AbrasionsSurface Abrasions

Harvesting and Postharvest Handling Defects

Pomegranate Packinghouse Operations-1


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Pomegranate Packinghouse Operations-2 Pomegranate Packinghouse Operations-3

These pomegranates were kept in containers ventilated with humidified air

The higher the temperature and the lower the relative humidity, the greater the water loss

Effect of temperature on Chilling Injury of Pomegranates


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Pomegranate Chilling Injury

• Salicylic acid reduced chilling injury in pomegranate as well as other fruit. Sayyari et al. 2009. Postharvest Biol. Tech. 53: 152-154.

• Salicylic acid stimulate antioxidant activity and increase defense resistance.

Defilippi et al., 2006. Postharvest Biology and Technology 41: 234–243

Storage Scald

Optimal Storage Conditions for Pomegranates

• 7ºC (45ºF) for longer than 2 months; 5ºC (41ºF)is acceptable for up to 2 months.

• 90-95% relative humidity.

• CA of 5% Oxygen + 15% Carbon dioxide, especially if storage for longer than 3 months is desired.

• However, CO2 inhibits anthocyanin development; more anthocyanin in air-stored fruit arils.

Postharvest Pathology ConsiderationsBotrytis cinerea is the major fungus that causes decay on pomegranates. Infection begins in the orchard and fungal spores may be present in the fruit calyx at harvesting time.

Use of Fludioxonil (Scholar) as a postharvest fungicidal dip or drench is effective in controlling Botrytis cinerea.

Carbon dioxide-enriched atmospheres inhibit Botrytis growth.

Decay control pomegranates. Palou et al. 2007.

Postharvest Biology and Technology 43:133–142

(Xtend MA bags, atmosphere not specified)

Sensory quality and composition of stored pomegranateMayuoni‐Kirshinbaum et al. 2013. Intl. J. Food Sci. Tech. 48: 1569‐1578.


Documents

Cantwell - Specialty FruitsPostharvest Handling of Some Specialty Fruits Pitahaya, Fig, Pomegranate Marita Cantwell UC Davis Some slides from Adel Kader, Mary Lu Arpaia, Carlos Crisosto