Improving livelihoods through postharvest loss management: evidence from Nigeria

Food Security ◽  
2021 ◽  
Author(s):  
Bedru B. Balana ◽  
Crystal N. Aghadi ◽  
Adebayo I. Ogunniyi
Keyword(s):  
Postharvest Loss

scholarly journals The Effect of Gaseous Ozone Generated by Surface Dielectric Barrier Discharge on the Decay and Quality of Stored Onion Bulbs

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1058
Author(s):  
Junghyun Lim ◽  
Jong-Seok Song ◽  
Sangheum Eom ◽  
Jung Woo Yoon ◽  
Sang-Hye Ji ◽  
...  
Keyword(s):  
Untreated Control ◽  
Color Change ◽  
Microbial Reduction ◽  
Ozone Exposure ◽  
Onion Bulbs ◽  
Gaseous Ozone ◽  
Surface Dielectric Barrier Discharge ◽  
Postharvest Loss ◽  
High Voltage Discharge

An effective and eco-friendly technology is needed to prevent postharvest loss of onion bulbs during cold storage. This study investigated the effect of gaseous ozone on the decay and quality of onion bulbs during storage at 2 °C and 70% relative humidity for two months. Gaseous ozone was adjusted to a concentration of 1.27 ± 0.024 ppm in the storage room by generating a high voltage discharge in air. After two months of storage, gaseous ozone significantly reduced the counts of aerobic bacteria (e.g., Rahnella aquatilis) and fungi (e.g., yeast and mold) in the onion bulbs by 4 log (CFU g−1) and 0.92 log (CFU g−1) compared with those of an untreated control, respectively. The microbial reduction by gaseous ozone resulted in a lower rotten rate of the onion bulbs, which was less than 20.0% compared with that of the untreated control. Moreover, the ozone exposure extended the storage life of the onion bulbs by delaying its color change and softening during storage. Our results suggest that gaseous ozone can control the decay of onion bulbs safely during storage.

scholarly journals Evaluation of Drying Methods on Some Nutritional and Volatile Components of Bombay Red Onion (Allium cepal L.)

2018 ◽  
Author(s):  
Ayalew Demissew ◽  
Ayenew Meresa ◽  
Keber Temesgen
Keyword(s):  
Market Price ◽  
Onion Bulb ◽  
Volatile Components ◽  
Drying Methods ◽  
Drying Method ◽  
High Moisture Content ◽  
High Moisture ◽  
Rehydration Ratio ◽  
Allium Cepa L ◽  
Postharvest Loss

Onion (Allium cepa L.) is a strong-flavoured vegetable consumed in different ways and its distinctive flavor or simply pungency. Onion has also important natural compounds effective for medical functions. Its importance is directly related with high content of high organosulphur compounds. Shelf life of fresh onion bulb is short enough due to the presence of high moisture content where postharvest loss of onion bulb reaches up to 50% in the production season. Consequentially Onion bulb had extreme variable market price during production and off season which affect both growers and consumers. So in this study the nutritional and volatile components of different drying methods of onion were evaluated. Effect of different drying method on protein, carbohydrate, total sugar, fat, pyurvic acid, ascorbic acid, total phenol, total flovonol, rehydration ratio, colour and sensory properties of onion slice were evaluated and found insignificant at (P < 0.05) for microwave and modified direct solar dryer. But oven drying method had significant effect on onion bulb quality attributes at (P < 0.05) than other two drying methods.

scholarly journals Suitability of bio-extracts with coating materials on physicochemical quality of tomato fruits (Solanum Lycopersicum L.) stored at ambient temperature

2021 ◽  
pp. 347-354
Author(s):  
Fufa Desta Dugassa
Keyword(s):  
Solanum Lycopersicum ◽  
Tomato Fruit ◽  
Garlic Extract ◽  
Maize Starch ◽  
Coating Materials ◽  
Tomato Fruits ◽  
Physicochemical Quality ◽  
Solanum Lycopersicum L ◽  
Postharvest Loss

Tomato (Solanum Lycopersicum L. (or) Lycopersicon esculentum Mill.) is being a very nutritious and health protective food, are highly perishable nature. Its sensitivity to postharvest loss due to poor handling, diseases and physical injury limits its successful marketing. Therefore, simple technology is required to reduce the postharvest loss of this commodity. The use of edible coatings with bio-extracts appears to be a good alternative preservation technique to extend the mature tomato fruits. This study was, therefore, initiated to investigate the effect of using bio- extracts garlic bulba and capsicum incorporation with coating materials (maize starch and beeswax on physicochemical quality of tomato fruit stored at ambient conditions (temperature 15.5 to 20.2oC and relative humidity of 55.5 to 67.3%). The experiment was conducted using complete randomized design of two varieties (Fetane and Melkashola) and six treatments. The tomato fruits were coated by dipping into solution for 3 minutes. The treatments prepared were on coating solution of MGE( 9.5% maize starch with 0.5% garlic extract), MCE (9.5% maize starch with 0.5% capsicum extract), BCE (9.5% beewax mixed with 0.5% capsicum extract), BGE (9.5% beewax mixed with 0.5% garlic extract), 10% maize starch without bio-extract, 10% beewax without bio- extract and control. The treatment means were tested at significance level of P ≤ 0.05. The effectiveness of bio-extracts with coating materials on physicochemical quality of tomato fruits were evaluated at three days intervals for 30 days. There was a significance difference (P<0.05) between coated and uncoated fruits. All coatings delayed tomato ripening and improved the keeping quality parameters but best results were exhibited by 9.5% with 0.5% BCE followed by 9.5% with 0.5% MGE by maintaining the mature tomato fruit for 30 days. The study showed that the Fetane variety has maintained more quality attribute than Melkashola variety during storage.

scholarly journals Perbaikan Penanganan Pascapanen Asparagus (Asparagus officinalis) dari Petani di Kecamatan Petang hingga Pengecer di Denpasar

2019 ◽  
Vol 7 (4) ◽  
pp. 521
Author(s):  
Luh Gede Arista Pradnyani ◽  
Bambang Admadi Harsojuwono ◽  
I Wayan Gede Sedana Yoga
Keyword(s):  
Asparagus Officinalis ◽  
First Line ◽  
Distribution Lines ◽  
Postharvest Handling ◽  
Postharvest Loss ◽  
The Impact

The aim of this study were to determine the number of asparagus distribution lines and types of distribution, find out the impact of postharvest handling and to determine the impact of improvements postharvest on asparagus damage from farmers in Petang district to retailers in Denpasar. Postharvest improvements in this study by replacing the packaging using styrofoam box and placing the asparagus vertically. There are three lines in the distribution of asparagus. The first line (Farmers ? Cooperative ? Suppliers ? Retailer ? Consumer), line II (Farmer ? Middleman ? Suppliers ? Retailer ? Consumer) and line III (Farmer ? Middleman ? Suppliers ? Consumer). Postharvest handling includes harvesting, cleaning, cutting, sorting, grading, binding, storage, packaging, distribution and displaying. The impact of handling postharvest loss in the sorting stage at the farmers level is 2.5% (non significant), cooperative level is 1.8% (non significant), middleman level is 4% (insignificant), supplier level is 5.4% (significant) and retailers level is 6.69% (significant). Postharvest improvement by changing the packaging could reduce the level defect of asparagus to 7.81%.  Keywords: asparagus, styrofoam packaging, CSAM, postharvest handling, improvements

scholarly journals Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

2013 ◽  
Vol 27 ◽  
pp. 42-47 ◽  
Author(s):  
Md Nurul Amin ◽  
Md Mosharraf Hossain
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Chemical Engineering ◽  
Hot Water ◽  
Crown Rot ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Soluble Solid ◽  
Post Harvest Loss ◽  
Postharvest Loss

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

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