Impact of carboxymethyl cellulose based edible coating on storage life and quality of guava fruit cv. ‘Allahabad Safeda’ under ambient storage conditions

2021 ◽  
Author(s):  
Sachin Kumar ◽  
Arvind Kumar Baswal ◽  
Asghar Ramezanian ◽  
K. S. Gill ◽  
Anis Ahmed Mirza
Keyword(s):  
Carboxymethyl Cellulose ◽  
Storage Conditions ◽  
Edible Coating ◽  
Storage Life ◽  
Guava Fruit ◽  
Ambient Storage

scholarly journals Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1793
Author(s):  
Marina Paolucci ◽  
Michele Di Stasio ◽  
Alida Sorrentino ◽  
Francesco La Cara ◽  
Maria Grazia Volpe
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Edible Coating ◽  
Life Problems ◽  
Excellent Method ◽  
High Antioxidant Activity ◽  
Pomegranate Peel Extract ◽  
Production Areas ◽  
Taste And Smell

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

CHANGES IN QUALITY OF DRIED FIG FRUIT AND PROCESSED FIG PRODUCTS UNDER COLD AND AMBIENT STORAGE CONDITIONS

2010 ◽  
pp. 853-860 ◽  
Author(s):  
F. Şen ◽  
K.B. Meyvacı ◽  
U. Aksoy ◽  
S. Koç ◽  
S. Sarılar ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Ambient Storage

scholarly journals Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Sudhir Singh ◽  
S. N.S. Chaurasia ◽  
Indivar Prasad Priti Khemariya ◽  
Tanweer Alam
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Storage Conditions ◽  
Life Extension ◽  
Overall Acceptability ◽  
Capsicum Annum ◽  
Functional Quality ◽  
Ambient Storage ◽  
Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

Edible Coating Effects on Storage Life and Quality of Tomatoes

1994 ◽  
Vol 59 (3) ◽  
pp. 568-570 ◽  
Author(s):  
HYUN J. PARK ◽  
MANJEET S. CHINNAN ◽  
ROBERT L. SHEWFELT
Keyword(s):  
Edible Coating ◽  
Storage Life

scholarly journals Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

2021 ◽  
Author(s):  
Areeqa Shamshad ◽  
shahzad Zafar Iqbal ◽  
Ahmad Faizal Abdull Razis ◽  
Sunusi Usman ◽  
Nada Basheir Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Psidium Guajava ◽  
Edible Coating ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Control Versus ◽  
Control Samples

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

scholarly journals Microbiological quality of raw milk attributable to prolonged refrigeration conditions

2017 ◽  
Vol 84 (1) ◽  
pp. 92-101 ◽  
Author(s):  
Nuwan R Vithanage ◽  
Muditha Dissanayake ◽  
Greg Bolge ◽  
Enzo A Palombo ◽  
Thomas R Yeager ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Storage Conditions ◽  
Storage Life ◽  
Plate Count ◽  
Industry Standard ◽  
And Storage

Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions in the farming and processing environments can significantly affect the microbiological quality of raw milk. Thus, the present study investigated the effect of different refrigeration conditions such as 2, 4, 6, 8, 10 and 12 °C on microbiological quality of raw milk from three different dairy farms with significantly different initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) and microbial diversity in raw milk were determined during storage. The effect of combined heating (75 ± 0·5 °C for 15 s) and refrigeration on controlling those contaminating microorganisms was also investigated. Results of the present study indicated that all of the samples showed increasing BC, PA and PL as a function of temperature, time and initial BC with a significant increase in those criteria ≥6 °C. Similar trends in BC, PA and PL were observed during the extended storage of raw milk at 4 °C. Both PA and PL showed strong correlation with the psychrotrophic proteolytic count (PPrBC: at ≥4 °C) and thermoduric psychrotrophic count (TDPC: at ≥8 °C) compared to total plate count (TPC) and psychrotrophic bacterial count (PBC), that are often used as the industry standard. Significant increases in PA and PL were observed when PPrBC and TDPC reached 5 × 104cfu/ml and 1 × 104cfu/ml, and were defined as storage life for quality (SLQ), and storage life for safety (SLS) aspects, respectively. The storage conditions also significantly affected the microbial diversity, wherePseudomonas fluorescensandBacillus cereuswere found to be the most predominant isolates. However, deep cooling (2 °C) and combination of heating and refrigeration (≤4 °C) significantly extended theSLQandSLsof raw milk.

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