Effect of natural green coating materials on the postharvest quality of Prunus salicina Lindl. cv. ‘Shazikongxinli fruit’: A sustainable approach to prevent economic and food loss

2021 ◽  
Vol 24 ◽  
pp. 100516
Author(s):  
Gangfeng Li ◽  
Xiang Li ◽  
Jinglin Li ◽  
Zhenzhen Lv ◽  
Huan Wang ◽  
...  
Keyword(s):  
Postharvest Quality ◽  
Coating Materials ◽  
Food Loss ◽  
Prunus Salicina

Postharvest quality of ‘Laetitia’ and ‘Songold’ (Prunus salicina Lindell) plums as affected by preharvest shading treatments

2005 ◽  
Vol 37 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Xavier J. Murray ◽  
Deirdre M. Holcroft ◽  
Nigel C. Cook ◽  
Stephanie J.E. Wand
Keyword(s):  
Postharvest Quality ◽  
Prunus Salicina

scholarly journals Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

2021 ◽  
Vol 4 (2) ◽  
pp. 136-144
Author(s):  
Barsha D.C. ◽  
Monika Singh ◽  
Prakash Khanal ◽  
Madan Pandey ◽  
Rukmagat Pathak
Keyword(s):  
Titratable Acidity ◽  
Edible Coating ◽  
Paraffin Wax ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Edible Coatings ◽  
Coating Materials ◽  
Postharvest Losses ◽  
Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments  in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

EFFECTS OF ATMOSPHERE COMPOSITION ON POSTHARVEST QUALITY OF FRESH BASIL LEAVES (OCIMUM BASILICUM L.)

2005 ◽  
pp. 731-736 ◽  
Author(s):  
M.L. Amodio ◽  
G. Peri ◽  
G. Colelli ◽  
D. Centonze ◽  
M. Quinto
Keyword(s):  
Ocimum Basilicum ◽  
Postharvest Quality ◽  
Atmosphere Composition

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

2021 ◽  
Author(s):  
Glauce Vasconcelos da Silva Pereira ◽  
Gleice Vasconcelos da Silva Pereira ◽  
Luã Caldas de Oliveira ◽  
Dilson Nazareno Pereira Cardoso ◽  
Verônica Calado ◽  
...  
Keyword(s):  
Postharvest Quality ◽  
Edible Coatings ◽  
Rheological Characterization
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