Articles
POSTHARVEST FRUIT PIGMENTATION AND WEIGHT OF ‘HERITAGE’ AND ‘REDWING’ RED RASPBERRIES ARTIFICIALLY EXPOSED TO -2.5°C
Article number
352_36
Pages
253 – 258
Language
Abstract
‘Heritage’ and ‘Redwing’ raspberry fruit were subjected to -2.5°C to determine the effect of freezing temperatures on fruit weight and color development.
In Missouri, raspberries were sampled at six stages (1=green, 2=yellow, 3=mottled, 4=pink, 5=red, and 6=dark red) on 29 September 1992. Fresh weights were recorded and half the fruit was placed in vials containing water at 23°C. Other samples were cooled to -2.5°C at 1°C/hr and held at this temperature for 2 hr.
After storage at 4°C for 4 hr, fruit were placed in vials containing water.
Color stages and fresh weight were recorded every 24 hr for 6 days after collection.
By 4 days after harvest, ‘Heritage’ and ‘Redwing’ fruit collected at the green stage and subjected to -2.5°C were at the dark red and mottled stage, respectively.
In contrast, fruit sampled at all other stages were dark red or purple (overripe) by 4 days after harvest.
When samples were harvested at stages 3 to 5, cooled fruit was almost always at a lower color stage than that left at 23°C. ‘Redwing’ had greater fruit weight than that of ‘Heritage’ after harvest.
At stages 2 to 6, ‘Heritage’ fruit exposed to -2.5°C had a greater percentage of weight loss than that kept at 23°C for 6 days, whereas cooled and non-cooled ‘Redwing’ fruit weight had a similar loss in fruit weight.
In Missouri, raspberries were sampled at six stages (1=green, 2=yellow, 3=mottled, 4=pink, 5=red, and 6=dark red) on 29 September 1992. Fresh weights were recorded and half the fruit was placed in vials containing water at 23°C. Other samples were cooled to -2.5°C at 1°C/hr and held at this temperature for 2 hr.
After storage at 4°C for 4 hr, fruit were placed in vials containing water.
Color stages and fresh weight were recorded every 24 hr for 6 days after collection.
By 4 days after harvest, ‘Heritage’ and ‘Redwing’ fruit collected at the green stage and subjected to -2.5°C were at the dark red and mottled stage, respectively.
In contrast, fruit sampled at all other stages were dark red or purple (overripe) by 4 days after harvest.
When samples were harvested at stages 3 to 5, cooled fruit was almost always at a lower color stage than that left at 23°C. ‘Redwing’ had greater fruit weight than that of ‘Heritage’ after harvest.
At stages 2 to 6, ‘Heritage’ fruit exposed to -2.5°C had a greater percentage of weight loss than that kept at 23°C for 6 days, whereas cooled and non-cooled ‘Redwing’ fruit weight had a similar loss in fruit weight.
Publication
Authors
M. R. Warmund, Gail R. Nonnecke
Keywords
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