Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

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716 PB 400 THE EFFECT OF PACKING DELAYS ON THE FRUIT QUALITY OF VALENCIA ORANGES

HortScience ◽

10.21273/hortsci.29.5.535f ◽

1994 ◽

Vol 29 (5) ◽

pp. 535f-535

Author(s):

M. L. Gottlieb ◽

M. L. Arpaia

Keyword(s):

Weight Loss ◽

Fruit Quality ◽

Storage Temperature ◽

Export Market ◽

Postharvest Quality ◽

Color Development ◽

Peel Color ◽

Valencia Orange ◽

Penetration Force

A major outlet for California Valencia orange fruit is the export market. Transit time to Pacific Rim markets varies from ca. 20 to 40 days. This coupled with delays in packing and cooling ranging from 1 to 3 days may negatively affect fruit quality at the destination market. A study was conducted which examined cooling/packing delays (6, 24, 48, 72 hrs), storage temperature (5, 11C) and duration (3, 6 wks) following packing to evaluate the effect of these factors on the postharvest quality of Valencia orange. The following parameters were monitored: peel penetration force, peel color (L*, Chroma, Hueo), weight loss, external appearance (0-5), decay, and changes in carton pack height. Weight loss prior to packing was directly related to the duration of the prepack delay. This relationship, however, did not continue through storage and simulated marketing. Fruit subjected to delayed packing, however, had lower pack heights and higher external ratings following storage. Storage at 11C resulted in decreased penetration force, higher levels of decay and greater color development and weight loss. Storage for 6 weeks resulted in decreased penetration force, higher weight loss and greater color development.

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Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation

Coatings ◽

10.3390/coatings8120445 ◽

2018 ◽

Vol 8 (12) ◽

pp. 445 ◽

Cited By ~ 14

Author(s):

Chuying Chen ◽

Nan Cai ◽

Jinyin Chen ◽

Xuan Peng ◽

Chunpeng Wan

Keyword(s):

Weight Loss ◽

Superoxide Dismutase ◽

Fruit Quality ◽

Cold Storage ◽

Postharvest Quality ◽

Navel Orange ◽

Fruit Extract ◽

Protective Enzyme ◽

Ficus Hirta

A novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to “Newhall” navel orange for improving the preservation effect. Changes in physicochemical indexes were analyzed over 120 days of cold storage. Uncoated fruit were used as the control. The CH-HFE coating, based on 1.5% CH enriched with HFE, exhibited the best preservation effect and showed the lowest decay rate (5.2%) and weight loss (5.16%). The CH-HFE coating could postpone the ripening and senescence of navel oranges, and maintain higher fruit quality by inhibiting respiration, decreasing the accumulation of malondialdehyde (MDA), and enhancing the activities of protective enzyme, including superoxide dismutase (SOD), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (GLU), which suggests that CH-HFE coating has the potential to improve the postharvest quality of “Newhall” navel orange and prolong the storage life.

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The Effects of Edible Coatings on the Postharvest Quality of Citrus Fruits as Affected by Granulation

Journal of Food Quality ◽

10.1155/2020/8819233 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

İbrahim Kahramanoğlu ◽

Chuying Chen ◽

Zengyu Gan ◽

Jinyin Chen ◽

Chunpeng Wan

Keyword(s):

Fruit Quality ◽

Citrus Fruit ◽

Alternative Methods ◽

Postharvest Quality ◽

Internal Quality ◽

World Population ◽

Edible Coatings ◽

Citrus Fruits ◽

The World

The world population is growing day-by-day, while the available natural resources for agricultural production, i.e., soil and water, are rapidly decreasing. Moreover, consumer preferences are highly affected by some quality characteristics of food products, which can be classified as external, internal, and hidden attributes. Among the internal quality attributes, granulation is a significant factor damaging the inner quality of citrus fruits and reducing the consumer attraction. The main symptoms of granulation (also known as section drying, crystallization, or scarification) in citrus are shrivelling in juice sacs due to gel formation, hardening, white colour, and low extractable juice content. A well-known result of the granulation is the reduction in soluble solid concentration (SSC), total sugar, and titratable acidity (TA). Granulation is known to affect the citrus fruit quality all over the world. Since citrus is one of the world’s most popular fruit species, it is highly important to identify and manage this physiological problem to help sustainable production throughout the world. Consumer’s preferences have also been moving towards the use of eco- and environmental-friendly alternative methods in postharvest fruit storage, including edible coatings. Edible coatings act as a barrier for the air and water transitions through the surface of fruits which results in retarding the deterioration of fruits, preventing and/or controlling the microbial decay, improving the fruit quality, and hence extending the storage duration. The mechanism of citrus fruit granulation is highly associated with the oxidative stress, and edible coatings have been reported to significantly reduce granulation and improve the quality of the fruits. In line with this information, this review article aimed to summarize the reasons, results, and managements of granulation of citrus fruits.

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Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage

Foods and raw materials ◽

10.21603/2308-4057-2019-1-18-25 ◽

2019 ◽

pp. 18-25 ◽

Cited By ~ 1

Author(s):

Roghieh Talebi Habashi ◽

Shahin Zomorodi ◽

Alireza Talaie ◽

Sepideh Kalateh Jari

Keyword(s):

Essential Oil ◽

Active Packaging ◽

Postharvest Quality ◽

Edible Coatings ◽

Mold Growth ◽

Conjugated Diene ◽

Overall Acceptability ◽

Persian Walnut ◽

Thyme Essential Oil

This study evaluated the effects of edible coatings and different packaging methods on the shelf-life and quality of walnut kernels. It focused on the coatings with chitosan (1%) and thyme essential oil (TEO) at concentra- tions of 500 and 1,000 μl L–1 (CT , CT ) or with chitosan alone (CT). The effects of the coatings was assessed 500 1,000 for different packaging methods (LP, loose packaging; PP, packaging in polypropylene bags; and AP, active packa- ging) as contrasted to control walnuts (C). Walnuts were stored for 120 days in darkness, with relative humidity of 55%, at 4°C. The results showed that the L* index and moisture content of the samples in the chitosan with 500 and 1,000 μl L–1 thyme essential oil in active packaging were maximum, whereas peroxide and conjugated diene values were minimum. The lowest rate of mold growth was observed for the chitosan samples with 500 μl L–1 thyme es- sential oil in active packaging. The best overall acceptability score was related to the samples with chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging. The chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging are recommended for storage of kernels at 4°C.

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Effect of Chitosan-Starch Enriched with Turmeric Essential Oil Coating on Physical Quality of Strawberry

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.c9211.019320 ◽

2020 ◽

Vol 9 (3) ◽

pp. 2982-2986

Keyword(s):

Weight Loss ◽

Essential Oil ◽

Dip Coating ◽

Edible Coating ◽

Edible Coatings ◽

Properties Of Coatings ◽

Adhesion Properties ◽

Physical Quality ◽

Dip Coating Technique

The objective of this paper was to formulate chitosan-starch edible coatings incorporate with turmeric essential oil and plasticized with glycerol using the dip coating technique. The effect of starch on surface tension and turmeric essential oil amounts on firmness and weight loss of the strawberries were studied. The adhesion properties of coatings were greatly influence by starch but not by turmeric essential oil hence 2.0% (w/v) of starch will be used in this study. The findings showed that chitosan-starch coatings enhanced with turmeric essential oil were effective on preserving strawberries. It was found that the weight loss of coated strawberries was significantly lower as compared to the uncoated samples. Based on the results, chitosan-starch edible coating enriched with 150 ppm of turmeric essential oil showed potential coating for extending shelf life during the storage of strawberries.

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POSTHARVEST QUALITY OF STRAWBERRY FRUITS GROWN IN CONV ENTIONAL SYSTEM

Romanian journal of Horticulture ◽

10.51258/rjh.2020.23 ◽

2020 ◽

Vol 1 (1) ◽

pp. 177-180

Author(s):

Monica Sturzeanu

Keyword(s):

Weight Loss ◽

Open Field ◽

Fruit Quality ◽

Room Temperature ◽

Fruit Weight ◽

Postharvest Quality ◽

Fruit Firmness ◽

Storage Method ◽

Before And After

The objective of the study was to evaluate some postharvest parameters of fruit quality at seven strawberry cvs., ('Alba', 'Clery', 'Coral', 'Magic', 'Premial', 'Queen Elisa', 'Record') grown at RIFG Pitești, Romania in open field, in the 2016-2018 period. The storage method included three days in normal refrigeration condition (2-4ºC) followed by one day at room temperature (22-24 ºC). The following parameters were determined before and after storage: fruit weight (g), fruit firmness (kgf/cm2), four color indicators (L*, a*, b*, ∆E) and percent of damaged fruits caused by pathogen. Statistically assured differences were recorded between cultivars. 'Premial' cv. proved the lowest fruit weight loss (0.27 g) and also the lowest fruit firmness loss (0.09 kgf/cm2) after storage. 'Alba' cv. had the highest percentage of healthy fruits after storage (86.4%). After four days storage both early cvs.were marketable.

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Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

Revista de Chimie ◽

10.37358/rc.19.6.7266 ◽

2019 ◽

Vol 70 (6) ◽

pp. 2015-2020

Author(s):

Silvia Robu ◽

Aurelia Romila ◽

Olimpia Dumitriu Buzia ◽

Adrian Florin Spac ◽

Camelia Diaconu ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Plant Material ◽

Mobile Phase ◽

Chromatographic Method ◽

Salvia Officinalis ◽

Salvia Officinalis L ◽

Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

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