scholarly journals Effect of integration of oxalic acid and hot water treatments on postharvest quality of rambutan (Nephelium lappaceum L. cv. Anak Sekolah) under modified atmosphere packaging

2017 ◽  
Vol 54 (7) ◽  
pp. 2181-2185 ◽  
Author(s):  
Ahmad Faiz Ahmad Hafiz ◽  
Yeoh Wei Keat ◽  
Asgar Ali
Keyword(s):  
Oxalic Acid ◽  
Modified Atmosphere Packaging ◽  
Hot Water ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Nephelium Lappaceum ◽  
Water Treatments

scholarly journals Effect of Modified Atmosphere Packaging on Postharvest Quality of Mango cvs. Sindhri and Sufaid Chaunsa During Storage

2016 ◽  
Vol 4 (12) ◽  
pp. 1104 ◽  
Author(s):  
Omer Hafeez ◽  
Aman Ullah Malik ◽  
Muhammad Shafique Khalid ◽  
Muhammad Amin ◽  
Samina Khalid ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Burn Injury ◽  
Disease Incidence ◽  
Modified Atmosphere Packaging ◽  
Hot Water ◽  
Postharvest Quality ◽  
Physical Parameters ◽  
Modified Atmosphere ◽  
Disease Development

Modified atmosphere packaging (MAP) technology is gaining popularity worldwide for its potential of extending shelf life of fresh produce with better fruit quality. Effect of MAP (using Xtend® bags), was investigated on postharvest storage life and quality of mango cvs Sindhri and Sufaid Chaunsa stored at 11°C with 80-85% RH for 4 and 5 weeks respectively, in comparison with un-bagged (control) fruit. Uniform physiological mature fruit of Sindhri and Sufaid Chaunsa were harvested from a commercial mango orchard along with 4-5 cm long pedicel and were de-sapped in 0.5% lime solution (to avoid sap burn injury). Later on fruit were given cold water fungicidal dip (Sportak @ 0.5ml/L, Active Ingredient: Prochloraz) followed by hot water treatment (52°C; 5 min). After shade drying and pre-cooling (11°C; 10-12 hours), fruit were packed according to the treatment combination and stored at 11°C. Fruit of both varieties were removed after 2, 3 and 4 weeks of storage followed by ripening at 24±2°C with an additional removal after 5 weeks for Sufaid Chaunsa only. Fruit quality was evaluated for various bio-chemical, organoleptic and physical parameters at two stages of ripening (at removal day and at final ripening day). Fruit of both varieties stored in MAP exhibited better firmness and retained green colour as compared to un-bagged fruit. Quality of fruit subjected to postharvest fungicidal application and hot water treatments and stored under MAP at 11°C showed better peel colour development and less disease development. Moreover, storage durations and post storage ripening stages significantly affected fruit peel colour, textural softness and disease development. Further, cv. Sindhri showed better storage potential with lower disease incidence as compared to cv. Sufaid Chaunsa which warrants further studies on disease control aspects.

scholarly journals Effect of Modified Atmosphere Packaging on Postharvest Quality of Kohlrabi

2014 ◽  
Vol 32 (5) ◽  
pp. 655-665 ◽  
Author(s):  
Me-Hea Park ◽  
Ji-Weon Choi ◽  
Yong-Bum Kim ◽  
Myeong-Hae Kim ◽  
Hee-Yeon Won ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Postharvest Quality ◽  
Modified Atmosphere

Modified atmosphere packaging maintains postharvest quality of loquat fruit

2002 ◽  
Vol 24 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Chang-Kui Ding ◽  
Kazuo Chachin ◽  
Yoshinori Ueda ◽  
Yoshihiro Imahori ◽  
Chien Y. Wang
Keyword(s):  
Modified Atmosphere Packaging ◽  
Postharvest Quality ◽  
Modified Atmosphere

scholarly journals Effect of Modified Atmosphere Packaging (MAP) and UV-C Irradiation on Postharvest Quality of Red Raspberries

Agriculture ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
David Gimeno ◽  
Jaime Gonzalez-Buesa ◽  
Rosa Oria ◽  
Maria Eugenia Venturini ◽  
Esther Arias
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Rubus Idaeus ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Transmission Rates ◽  
Bioactive Content ◽  
Uv C

Red raspberries (Rubus idaeus L.) are highly appreciated by consumers. However, their postharvest shelf life scarcely exceeds 5 d under the refrigeration temperatures usually applied during commercialization, due to their high susceptibility to dehydration, softening and rot incidence. Thus, the objective of this study was to investigate the ability of UV-C radiation (UV1: 2 kJ m−2 and UV2: 4 kJ m−2), passive modified atmosphere packaging (MAP) with transmission rates (TR) for O2 and CO2 of 1805 mL d−1 and 1570 mL d−1 (MAP1), and 902 mL d−1 and 785 mL d−1 (MAP2), respectively, and the combination of both technologies to prolong raspberries’ shelf life at 6 °C. Their influence on respiration, physicochemical parameters, and microbiological and nutritional quality was assessed during 12 d of storage. The combination of 4 kJ m−2 UV-C radiation and a packaging film with O2 and CO2 transmission rates of 902 mL d−1 and 785 mL d−1, respectively, produced a synergistic effect against rot development, delaying senescence of the fruit. The UV2MAP2 and MAP2 samples only showed 1.66% rot incidence after 8 d of storage. The UV2MAP2 samples also had higher bioactive content (1.76 g kg−1 of gallic acid equivalents (GAE), 1.08 g kg−1 of catechin equivalents (CE) and 0.32 g kg−1 of cyanidin 3-O-glucoside equivalents (CGE)) than the control samples at the end of their shelf life. Moreover, the mass loss was minimal (0.56%), and fruit color and firmness were maintained during shelf life. However, the rest of the batches were not suitable for commercialization after 4 d due to excessive mold development.

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

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