Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of ‘Goha’ strawberries

2012 ◽  
Vol 113 (3) ◽  
pp. 374-379 ◽  
Author(s):  
Yoon-Ji Shin ◽  
Hye-Yeon Song ◽  
Kyung Bin Song
Keyword(s):  
Rice Bran ◽  
Chlorine Dioxide ◽  
Combined Treatment ◽  
Postharvest Quality ◽  
Protein Film ◽  
Rice Bran Protein ◽  
Ultraviolet C

scholarly journals The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Mohd Idris Nor Idzwana ◽  
Khor Sen Chou ◽  
Ramisah Mohd Shah ◽  
Norhidayah Che Soh
Keyword(s):  
Shelf Life ◽  
Light Treatment ◽  
Fragaria X Ananassa ◽  
Cold Chain ◽  
Postharvest Quality ◽  
Maturity Stage ◽  
Perishable Product ◽  
Ultraviolet C ◽  
Uv C

Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (p

scholarly journals Effect of Chitosan Composite Coatings with Salicylic Acid and Titanium Dioxide Nanoparticles on the Storage Quality of Blackcurrant Berries

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 738
Author(s):  
Yage Xing ◽  
Tianyi Yue ◽  
Yu Wu ◽  
Qinglian Xu ◽  
Xunlian Guo ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Salicylic Acid ◽  
Composite Coatings ◽  
Combined Treatment ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Chitosan Composite

The use of chitosan and chitosan composite coatings for the preservation of fruits and vegetables during storage is attracting increasing attention. In this study, a chitosan-based edible coating, as well as a second chitosan-based edible coating containing salicylic acid (CTS + SA), a third containing nanosized titanium dioxide particles (CTS + TiO2), and a fourth containing a combination of these two (CTS + SA + TiO2) were evaluated in terms of their effects on the postharvest quality of blackcurrant fruit during storage at 4 °C. The results showed that compared with the other three treatment groups, the blackcurrants treated with CTS + SA + TiO2 underwent the smallest changes in weight loss, total soluble solids, titratable acidity, vitamin C, and total anthocyanin content, and retained the highest total flavonoid content. This combined treatment significantly inhibited polyphenol oxidase activity during storage, and the CTS + SA + TiO2 samples also displayed the lowest malondialdehyde content. These results, thus, indicate that the CTS + SA + TiO2 composite coating could maintain the nutrient composition of blackcurrants, thereby playing a significant role in preserving the quality of this fruit at 4 °C.

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