FINAL REPORT. postharvest quality of bellpeppers. CRAVO. May … · 2015. 6. 22. · 0.05 0.1 0.15...

To: Cravo Equipment Ltd30 White Swan Road,

POSTHARVEST FRUIT QUALITY OF POSTHARVEST FRUIT QUALITY OF YELLOW SWEET YELLOW SWEET PEPPER PEPPER GROWN UNDER RETRACTABLE ROOF GROWN UNDER RETRACTABLE ROOF GREENHOUSE WITH GREENHOUSE WITH AND AND WITHOUT WITHOUT ANTIANTI--INSECT INSECT NET AND SHADEHOUSE CONDITIONS NET AND SHADEHOUSE CONDITIONS

AT CULIACAN, MEXICOAT CULIACAN, MEXICO

30 White Swan Road,Brantford Ontario, Canada N3T 5L4

[email protected]@cravo.com

From:Manuel A. Báez Sañudo, Rosalba Contreras & Yoshio Félix

[email protected] de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Unidad Culiacán

Laboratorio de Calidad PoscosechaCarretera a Eldorado Km. 5.5, Culiacán, Sinaloa, México. 80110

May 2015

May 2015

Fruits Fruits of of yellow color yellow color sweet pepper sweet pepper (cultivar (cultivar Estefania Estefania –– Syngenta) Syngenta) were harvested from three were harvested from three growing system under protected environment :growing system under protected environment :

11. Retractable roof greenhouse (CRAVO . Retractable roof greenhouse (CRAVO unprotected) WITHOUT antiunprotected) WITHOUT anti--insect netinsect net

22. Retractable roof greenhouse (CRAVO . Retractable roof greenhouse (CRAVO protectedprotected) ) WITH antiWITH anti--insect insect netnet

33. Shade house. Shade house

11

33. Shade house. Shade house

All protected growing systems are located in All protected growing systems are located in agricultural valley of Culiacan Sinaloa, México.agricultural valley of Culiacan Sinaloa, México.

Fruits were harvested by CIAD staff on May 05Fruits were harvested by CIAD staff on May 05thth

2015 and then transported to postharvest Lab after 2015 and then transported to postharvest Lab after 22--3 hours on plastic containers protected inside 3 hours on plastic containers protected inside with plastic foam to avoid fruit damage.with plastic foam to avoid fruit damage.

SAMPLIN

G O

F FRUIT

SSAMPLIN

G O

F FRUIT

S

22

33

Once in postharvest Lab., all fruits were:Once in postharvest Lab., all fruits were:

�� Washed and disinfected with chlorine water at 300 ppmWashed and disinfected with chlorine water at 300 ppm�� Dried at room temperatureDried at room temperature�� Homogenized by size, ripeness, absence of defects (injured, deformed, Homogenized by size, ripeness, absence of defects (injured, deformed,

damaged, etc.)damaged, etc.)�� Sorted by size uniformity .Sorted by size uniformity .�� Identified each to following up change of color during Identified each to following up change of color during postharvest storagepostharvest storage

POSTHARVEST Q

UALIT

Y LAB.

POSTHARVEST Q

UALIT

Y LAB.

POSTHARVEST Q

UALIT

Y LAB.

POSTHARVEST Q

UALIT

Y LAB.

Subsequently, Subsequently, fruits fruits of all treatments were stored for 14 days at 20 of all treatments were stored for 14 days at 20 °°C C and 70and 70--90% 90% RH RH to simulate marketing conditions and to simulate marketing conditions and evaluating fruit evaluating fruit

quality quality and and color changes color changes regularlyregularly

POSTHARVEST STORAGE

POSTHARVEST STORAGE

60

70

80

90

100

35

40

45

50

Re

lati

ve

Hu

mid

ity

(%

)

Tem

pe

ratu

re (

°C)

POSTHARVEST STORAGE

Simulating marketing conditions

Temperature Relative Humidity

POSTHARVEST STORAGE

POSTHARVEST STORAGE

0

10

20

30

40

50

10

15

20

25

30

05

/05

/20

15

05

/06

/20

15

05

/07

/20

15

05

/08

/20

15

05

/09

/20

15

05

/10

/20

15

05

/11

/20

15

05

/12

/20

15

05

-13

-20

15

05

-14

-20

15

Re

lati

ve

Hu

mid

ity

(%

)

Tem

pe

ratu

re (

DATE (M/D/Y)

Temperature Relative Humidity

During During postharvest room storagepostharvest room storage, , following following fruit quality analysis were conduced:fruit quality analysis were conduced:

�� Physical analysisPhysical analysis: : wall thickness (mm), wall thickness (mm), weight loss (%), firmness weight loss (%), firmness (millimeters deformed (millimeters deformed by applying a constant force), peel color by applying a constant force), peel color (brightness, (brightness, chrome chrome and and Hue Hue angle)angle)

FRUIT

QUALIT

Y A

NALYSIS

FRUIT

QUALIT

Y A

NALYSIS

(brightness, (brightness, chrome chrome and and Hue Hue angle)angle)

�� Chemical analysisChemical analysis: : titratabletitratable acidity (% acidity (% of of citric citric acid), total soluble solids (acid), total soluble solids (°°Brix) and pHBrix) and pH

FRUIT

QUALIT

Y A

NALYSIS

FRUIT

QUALIT

Y A

NALYSIS

RESULTS. Sweet pepperRESULTS. Sweet pepper

. W

all thickness

. W

all thickness

Digital caliper AutoTec150 mm (d=0.01 mm)

General Linear Model:

Wall thickness versus Treatments

Grouping Information Using Tukey Method and

95.0% Confidence

2

4

6

8

10

12

Fru

it w

all

th

ick

ne

ss (

mm

)

Cravo WITH net Cravo WITHOUT net Shade houseRESULTS

RESULTS. W

all thickness

. W

all thickness

Fruits of greater wall thickness are associated with firmer fruit s and longer postharvest life

Average of 32 fruits

Fruit variability within each treatment is given by length of standard deviation bar

Treatment N Mean Grouping

Cravo WITHOUT net 32 8.932 A

Cravo WITH net 32 8.387 B

Shade house 32 7.397 C

Means that do not share a letter are

significantly different.

0

Cravo WITH net Cravo WITHOUT net Shade house

Treatments

. . W

eight

Weightloss

loss

(%)

(%)


Cumulative weight loss versus Treatments

Grouping Information Using Tukey Method and 95.0%

Confidence


Shade house 24 4.53209 A

Cravo WITHOUT net 25 3.41995 B


Means that do not share a letter are significantly

different.

2

4

6

8

10

We

igh

t lo

ss (

%)

Cravo WITH net

Cravo WITHOUT net

Shade house

RESULTS

RESULTS. .

DIGITAL SCALESartorius mod. BP4100 d=0.01 g

Individual weight of 5 fruit per treatment. Same fruits were weighted at

each evaluation date

Average of 5 fruits (Repeated measurement in same fruits at each evaluation time)

In sweet peppers, cumulative weight loss between 6 and 8% causes fruit wilting and shriveling.

Fruits grown on shade house conditions lost more weight than those produced at retractable roof greenhouse (CRAVO) with and without anti-insect net

These results may be due to differences in fruit cuticle composition during growth as a result of environmental conditions, crop management and nutrition, among other factors.

0

0 3 6 9 12 15

Days at 20°C

. Fru

it firm

ness (m

m deform

ed)

. Fru

it firm

ness (m

m deform

ed)


Fruit firmness(mm) versus Treatments


Confidence





Means that do not share a letter are significantly

different.

2

4

6

8

10

12

14

Fru

it f

irm

ne

ss (

mm

de

form

ed

by

ap

ply

ing

2 k

g)

Cravo WITH net

Cravo WITHOUT net

Shade house

Greater deformation means more flabby fruit

Deformations above 10 mm are considered unsuitable for marketing since fruits are too flabby.

In sweet peppers, fruit firmness values are directly related to water loss

RESULTS

RESULTS. Fru

it firm

ness (m

m deform

ed)

. Fru

it firm

ness (m

m deform

ed)

DIGITAL CHATILLON PENETOMETER modelo CS225 Series

Firmness (millimeters deformed by applying 2 kg force with a 5 cm diameter

flat plate in equatorial fruit side).

Average of 4fruits (Destructive measurement. 5 different fruits at each evaluation time)

Fruit variability within each treatment is given by length of standard deviation bar

0

0 3 7 10 15

Fru

it f

irm

ne

ss (

mm

de

form

ed

by

ap

ply

ing

2 k

g)

Days at 20°C

. Peel color (

. Peel color ( °°Hue)

Hue)


Hue angle (°HUE) versus Treatments


Confidence


Cravo WITH net 50 80.31 A


Shade house 48 74.98 B


SPECTROPHOTOMETER Konica Minolta CM-700d

Two lectures per fruit in equatorial opposite sides.

N=10 fruits/treatment

20

30

40

50

60

70

80

90

100

Hu

e a

ng

le (

°HU

E)


The color perception is composed of three variables: Hue angle (°Hue), Chromaticity and Lightness.

The HUE ANGLE (°Hue) in the color circle represents values from 0 to 360°. Counter clock wise (0°=red; 90°=yellow; 180°=green; 270°=blue and 360°=violet-purple) (SEE FIGURE)

In yellow sweet peppers, HUE angle decreases slightly during postharvest life to orange colors as a result of senescence. Lower values of °Hue means more orange fruit.

RESULTS

RESULTS. Peel color (

. Peel color (



0

10

0 3 7 10 15

Days at 20°C


Chromaticity versus Treatments


Confidence










10

20

30

40

50

60

70

Ch

rom

ati

city

(C

hro

me

va

lue

)

Cravo WITH net Cravo WITHOUT net Shade house. Peel color (C

hro

maticity)

. Peel color (C

hro

maticity)

The color perception is composed of three variables: Hue angle (°Hue), Chromaticity and Lightness.

CHROMATICITY mean color intensity . Higher values indicate fruit with more intense or pure coloration (less gray) (SEE FIGURE)

In sweet peppers, there are no significant changes in fruit color chrome during postharvest room storage period. Higher values mean more intensity or saturated color fruit (SEE FIGURE).

Thera was differences among treatments.


0

0 3 7 10 15

Days at 20°C

RESULTS

RESULTS. Peel color (C

hro

maticity)

. Peel color (C

hro

maticity)


Lightness versus Treatments


95.0% Confidence










. Peel color (L

ightn

ess)

. Peel color (L

ightn

ess)

10

20

30

40

50

60

70

Lig

htn

ess

(L

va

lue

)


The color perception is composed of three variables: Hue angle (°Hue), Chroma and Lightness.

LIGHTNESS shows values from 0 to 100 in a vertical scale, where higher values indicate brighter or lighter fruit color and low values near 0 are related with dark colors (SEE FIGURE).

In yellow sweet peppers, the brightness values did not show significant changes during postharvest. Lower values mean less bright or less clear color fruit (see figure)

Thera was differences among treatments.

RESULTS

RESULTS. Peel color (L

ightn

ess)

. Peel color (L

ightn

ess)

0

10

0 3 7 10 15

Days at 20°C

10 g of fresh fruit taken from same fruit utilized 10 g of fresh fruit taken from same fruit utilized for measuring for measuring

. Chem

ical analysis

. Chem

ical analysis

10 g of fresh fruit taken from same fruit utilized 10 g of fresh fruit taken from same fruit utilized for measuring for measuring firmness, firmness, were homogenized with 50 ml of distilled water in a were homogenized with 50 ml of distilled water in a

commercial blender and then filtered to obtain an extract. commercial blender and then filtered to obtain an extract. With the extract, pH, TA and With the extract, pH, TA and °°Brix were Brix were measured.measured.

pH & titratable acidity (TA). An aliquot of 50 ml of the extract was placed in an automatic titrator Mettler Toledo mod. T50 equipped with a glass electrode DGi 111-SC.

Total Soluble Solids (TSS or °Brix). One drop of the extract was placed in a refractometer Mettler Toledo mod. RM40 with temperature compensation.

RESULTS

RESULTS. Chem

ical analysis

. Chem

ical analysis


pH versus Treatments


95.0% Confidence




Shade house 20 5.085 B



pH unit

pH unit

2

3

4

5

6

pH

un

its


In sweet peppers, there are no significant changes in pH values during postharvest room storage period.

pH values were remained between 5.08 and 5.19 for all treatments during evaluation period, although significant differences were showed among treatments.

pH unit

pH unit

0

1

0 3 7 10 15

Days at 20°C

TIT

RATABLE A

CID

ITY (% of citric acid)

TIT

RATABLE A

CID



Titratable acidity versus Treatments


95.0% Confidence







0.05

0.1

0.15

0.2

0.25

0.3

Cit

ric

aci

d (

pe

rce

nta

ge

)

Cravo WITH net Cravo WITHOUT net Shade houseTIT

RATABLE A

CID


TIT

RATABLE A

CID


Acidity content in yellow sweet peppers showed no significant changes during postharvest storage, although there were differences among treatments. Fruits grown in shade house conditions showed higher values in citric acid content, being statistically different although it had been only 0.04% .

Values were remained between 0.17 and 0.21% among treatments.

0

0.05

0 3 7 10 15

Days at 20°C

TOTAL SOLUBLE SOLID

S (

TOTAL SOLUBLE SOLID

S (°°Brix)

Brix)


°Brix versus Treatments


95.0% Confidence







2

4

6

8

10

Tota

l so

lub

le s

oli

ds

(°B

rix

)


TOTAL SOLUBLE SOLID

S (

TOTAL SOLUBLE SOLID

S (

Soluble solids content (°Brix), showed differences among treatments. Highest values were for fruit grown in shade house, being generally 13% sweeter than fruit grown in Cravo WITHOUT anti-insect net, perhaps by an accumulation of sugar due to increased dehydration of fruits in postharvest storage.

0

2

0 3 7 10 15

Days at 20°C

� Sweet peppers grown in Cravo greenhouses with and without anti-insect net, had statistically greater fruit thickness wall (13%-21%) than those grown in shade

house conditions.

� After 15 days of postharvest storage, cumulative weight loss associated with fruit dehydration was 30-35% higher in sweet peppers grown in shade house versus

Cravo greenhouse without and with anti-insect net respectively.

� Sweet pepper fruits grown in Cravo greenhouses with and without anti-insect net were significantly 40% firmer than those fruits grown in shade house.

CONCLUTIO

NS. S

weet peppers

CONCLUTIO

NS. S

weet peppers

� The characteristic yellow color of the fruit became more orange during postharvest (lower values of ° Hue) in sweet peppers grown in shade house

conditions being different to the fruits cultivated in Cravo greenhouse with or without anti-insect net.

� Greater color intensity (chrome) and brightness was obtained in fruits grown in Cravo greenhouses with anti-insect net protection.

� Titratable acidity content was increased and consequently lower pH value was observed in fruits grown in shade house conditions as highest ° Brix content.

CONCLUTIO

NS. S

weet peppers

CONCLUTIO

NS. S

weet peppers

PHOTOGRAPHS OF FRUIT COLOR

CHANGE DURING POSTARVEST ROOM

STORAGESTORAGE

(same fruits)

INIT

IAL / H

ARVEST D

AY (DAY 0 AT 20

INIT

IAL / H

ARVEST D

AY (DAY 0 AT 20 °°C)

C)

CRAVO with net0 DAYS AT 20°C

CRAVO without net0 DAYS AT 20°C

INIT

IAL / H

ARVEST D

AY (DAY 0 AT 20

INIT

IAL / H

ARVEST D

AY (DAY 0 AT 20

Shade house0 DAYS AT 20°C

3 D

AYS AT 20

3 D

AYS AT 20 °°CC



3 D

AYS AT 20

3 D

AYS AT 20


7 D

AYS AT 20

7 D

AYS AT 20 °°CC



7 D

AYS AT 20

7 D

AYS AT 20


10 D

AYS AT 20

10 D

AYS AT 20 °°CC



10 D

AYS AT 20

10 D

AYS AT 20


15 D

AYS AT 20

15 D

AYS AT 20 °°CC

CRAVO without net

Shade house

15 D

AYS AT 20

15 D

AYS AT 20

CRAVO with net

15 DAYS AT 20°C

FINAL REPORT. postharvest quality of bellpeppers. CRAVO. May … · 2015. 6. 22. · 0.05 0.1 0.15...

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Transcript of FINAL REPORT. postharvest quality of bellpeppers. CRAVO. May … · 2015. 6. 22. · 0.05 0.1 0.15...