Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries

2019 ◽  
Vol 52 ◽  
pp. 463-472 ◽  
Author(s):  
Z. Luksiene ◽  
I. Buchovec
Keyword(s):  
Visible Light ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Visual Quality ◽  
Chitosan Coating

scholarly journals Postharvest Physiology and Quality of Cilantro (Coriandrum sativum L.)

HortScience ◽  
1997 ◽  
Vol 32 (1) ◽  
pp. 104-107 ◽  
Author(s):  
Julio Loaiza ◽  
Marita Cantwell
Keyword(s):  
Shelf Life ◽  
Chlorophyll Content ◽  
Ethylene Production ◽  
Visual Quality ◽  
Storage Conditions ◽  
Coriandrum Sativum ◽  
Production Rates ◽  
Controlled Atmospheres ◽  
Respiration Rates

Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 nL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.

scholarly journals Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Jeong-Eun Hyun ◽  
Ji-Yeon Kim ◽  
Eun-Mi Kim ◽  
Jong-Chan Kim ◽  
Sun-Young Lee
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Color Index ◽  
Visual Quality ◽  
Microbial Populations ◽  
Diospyros Kaki ◽  
Visual Appearance ◽  
Different Temperatures ◽  
Yeasts And Molds

This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

Quality and Shelf Life of Mango (Mangifera Indica L. cv. `Tainong') Coated by Using Chitosan and Polyphenols

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Chitosan Solution ◽  
Life Extension ◽  
Mango Fruit ◽  
Chitosan Coating ◽  
Keeping Quality

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.

scholarly journals Effect of Preharvest Application of a Second-generation Harpin Protein on Microbial Quality, Antioxidants, and Shelf Life of Fresh-cut Lettuce

2009 ◽  
Vol 134 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Jorge M. Fonseca ◽  
Hyun-Jin Kim ◽  
Wesley L. Kline ◽  
Christian A. Wyenandt ◽  
Murshidul Hoque ◽  
...  
Keyword(s):  
Shelf Life ◽  
Second Generation ◽  
Microbial Population ◽  
Phenolic Content ◽  
Storage Period ◽  
Visual Quality ◽  
The United States ◽  
Field Application ◽  
Fresh Cut

The effect of preharvest application of a newly developed second-generation harpin product (2G-Harpin) on shelf life of fresh-cut lettuce (Lactuca sativa) was investigated. The lettuce plants were grown in three locations in the United States: Watsonville, CA, Cedarville, NJ, and Yuma, AZ, and treated 5 days before harvest at 140, 280, and 420 g·ha−1 (30, 60, and 90 mg·L−1). Lettuce processed and bagged were stored at 1 to 3 °C and evaluated for quality for 20 days. Lettuce from California treated with 2G-Harpin at 280 to 420 g·ha−1 consistently showed better visual quality and lower microbial population than the control. Overall results in New Jersey showed no major differences among treatments. In Arizona, microbial population was lower and visual quality was higher in lettuce treated at 280 and 420 g·ha−1 during part of the storage period. In further experimentation, we examined the phenolic content of lettuce harvested 1 and 7 days after treatment with 2G-Harpin. The results showed that phenolic content was higher in all treated lettuce than in the control lettuce after 24 h. Six days later, the levels fell back to the initial stage. Antioxidants capacity increased by 40% in head leaves when plants were treated with 280 and 420 g·ha−1 2G-Harpin, but no change was observed in outer leaves. Overall, it was revealed that a field application of 2G-Harpin can improve quality of fresh-cut lettuce under environmental conditions that need to be determined. Our results with phenolic content and antioxidant activity suggested that improvement in quality is probably the result of alteration of metabolites' composition and demonstrated that increased phenolics do not correlate with lower quality of fresh-cut products.

scholarly journals Novel practice to produce safe and healthy dry fish using irradiated chitosan coating

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 240-247
Author(s):  
M.L. Rahman ◽  
R. Barua ◽  
A.A. Jubayer ◽  
J.M.M. Islam ◽  
A.H.M. Kamal ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Human Health ◽  
Nutritional Value ◽  
Microbial Contamination ◽  
Cost Effective ◽  
Chitosan Solution ◽  
Drying Process ◽  
Open Environment ◽  
Chitosan Coating

In Bangladesh, dry fishes are mostly produced by drying in an open environment under sunlight, and so the producers are forced to use insecticides and fungicides to prevent microbial and blowfly infestation. That is why dry fishes are often contaminated with residual insecticides and fungicides, which cause a severe threat to human health. In this experiment, gamma radiation treated chitosan solution was used while drying the fishes, and the effect was evaluated. Experimental results suggested that chitosan coating did not hinder the drying process but improved the quality of the produces. Chitosan coating was found as a repellant of blowflies as well. Besides, it also prevented microbial contamination. The nutritional value of the produced dry fishes was examined and found very satisfactory. Overall results suggested that the application of irradiated chitosan can be a very suitable and cost-effective way to produce safe and healthy dry fishes.

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

2015 ◽  
Vol 78 (5) ◽  
pp. 1043-1045 ◽  
Author(s):  
ADEM HIKO ◽  
GOBENA AMENI ◽  
NINA LANGKABEL ◽  
REINHARD FRIES
Keyword(s):  
Escherichia Coli ◽  
Shelf Life ◽  
Microbial Contamination ◽  
Addis Ababa ◽  
Plate Count ◽  
E Coli ◽  
Aerobic Plate Count

Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef mortadella from Ethiopian supermarkets. A total of 119 samples from 8 supermarkets in Addis Ababa City (Ethiopia) were examined for aerobic plate count, Enterobacteriaceae, Salmonella, and Escherichia coli. An overall mean of 4.0 log for aerobic plate count and 2.2 log for Enterobacteriaceae was observed. The Salmonella prevalence was 0.8%. An overall E. coli prevalence of 29% (range, 13 to 53%) was observed at individual supermarkets.

scholarly journals Effects of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages

2019 ◽  
Vol 17 (1) ◽  
pp. 14-25
Author(s):  
Md. Harun Ar Rashid ◽  
Biplov Chandra Borman ◽  
Mahbuba Kaniz Hasna ◽  
Hosne -Ara Begum
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Disease Incidence ◽  
Hot Water ◽  
Maturity Stage ◽  
Postharvest Diseases ◽  
Chemical Treatments ◽  
Chitosan Coating ◽  
Maturity Stages

Papaya is a climacteric fruit and highly perishable in nature, which trigger ethylene production and hence, its consumption period is very short after harvesting. The experiment was conducted at the Laboratories of the Departments of Horticulture and Agricultural Chemistry, Bangladesh Agricultural University; and Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh during the period from March to June 2018 to study the effect of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages. The two-factor experiment consisted of two maturity stages viz. (i) Maturity stage 1 (M1: mature green colour) and (ii) Maturity stage 2 (M2: 0-10% yellowing); and six non-chemical treatments viz. (i) Control (T0), (ii) Hot water treatment @ 50°C for 10 minutes (T1), (iii) Gamma irradiation @ 0.08 kGy for 10 minutes (T2), (iv) Chitosan coating @ 2% (T3), (iv) Hot water + gamma irradiation (T4), and (vi) Hot water + chitosan coating (T5). The experiment was conducted in a completely randomized design (CRD) with 3 replications. The combined effect of maturity stages and non-chemical treatments were significant on all the parameters studied viz. external colour, weight loss, pulp to peel ratio, pulp pH, total soluble solids (TSS), disease incidence and severity, and shelf life of papaya. The papaya fruits under combined treatment of hot water plus gamma irradiation showed better appearance and external colour than the others at both maturity stages. The maximum weight loss was recorded in M1T0 (17.96%) followed by M2T0 (16.58%) while the minimum was found in M1T5 (3.69) followed by M2T5 (3.91). The highest pulp to peel ratio was observed in M1T4 (3.82) followed by M1T5 (3.78), while the lowest (3.00) was recorded in control under both maturity stages. The highest pulp pH was observed in M2T4 (6.15) followed by M2T5 (6.07) while the lowest was found in M2T0 (4.83) followed by M1T0 (5.05). The maximum disease incidence and severity were recorded (100%) in M1T0 and M2T0, whereas the minimum disease incidence (81%) and severity (12.36%) was found in M1T4. The longest shelf life (16.50 days) was obtained in M1T4 followed by M2T4 (15.25 days) and the shortest shelf life (8.65 days) was observed in M2T0 followed by M1T0 (9.25 days). Thus, hot water plus gamma irradiation followed by hot water plus chitosan coating under both maturity stages could be used to significantly reduce postharvest fungal infection, extend shelf life and improve quality of papaya. J. Bangladesh Agril. Univ. 17(1): 14–25, March 2019

Sign in / Sign up

Export Citation Format

Share Document