Enhancement of shelf life of tomatoes by postharvest herbal treatment, during storage under ambient conditions

2013 ◽  
Vol 47 (10) ◽  
pp. 1262-1273 ◽  
Author(s):  
Manasi K. Bhagwat ◽  
Ajit G. Datar
Keyword(s):  
Shelf Life ◽  
Ambient Conditions ◽  
Herbal Treatment

scholarly journals Effects of mode and timing of calcium chloride application on tissue calcium concentration and acceptability of mango fruits

2021 ◽  
Vol 21 (103) ◽  
pp. 18552-18573
Author(s):  
Naphis Mokaya Bitange ◽  
◽  
GN Chemining’wa ◽  
JL Ambuko ◽  
WO Owino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Calcium Concentration ◽  
Beta Carotene ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Flesh Color ◽  
Flesh Firmness ◽  
Peel Color ◽  
Fruit Flavor

Mango (Mangifera indica L) production in Kenya directly supports approximately 200,000 farmers and many other beneficiaries. Despite this, its production suffers from post-harvest losses due to the fruits' short shelf life in ambient conditions. Calcium maintains cell integrity, strengthens the cell wall, membrane structure, and thus increases shelf life. A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of ‘Van Dyke' mango fruits at maturity or 15 days later in calcium chloride at different concentrations (0.5%, 1%, 1.5%, or 0%) and times on the fruit ripening rate and organoleptic acceptance. The peel firmness (N), total soluble solids (0Brix), flesh color (Ho), beta carotene (mg/100ml), and carbon dioxide evolution (ml/kg/hr) of fruits were determined at time 0 and every two days for up to eight days in ambient conditions. Additionally, organoleptic characteristics, flesh firmness, calcium concentration (g/mg), and their correlations were determined. Fruits immersed in calcium chloride at maturity had higher retained peel firmness (10.6 N, 10.3 N), deeper flesh color (37.45, 36.78), lower total soluble solids (14, 13.8), a lower carbon dioxide evolution (30.7 ml/kg/hr), higher beta carotene and higher flesh calcium concentration than fruits exposed to other treatments. Fruits sprayed at maturity outperformed those sprayed 15 days later in the studied parameters. Flesh calcium content correlated positively with flesh firmness (r= 0.913, r= 0.852), flesh color (r= 0.828, r= 0.841), fruit aroma (r=0.8199, r=0.841), and negatively with skin shriveling (r=-0.778, r=-0.806) and fruit flavor (r=-0.811, r=-0.829). Flesh firmness correlated negatively with skin shriveling (r=-0.868, r=-0.788) and fruit flavor (r=-0.8869, r=-0.821), but positively with peel color (r=0.9115, r=0.856) and aroma (r=0.907, r=0.848). Skin shriveling was found to have a negative relationship with peel color (r=-0.944, r=-0.93) and aroma (r=-0.944, r=-0.938), but a positive relationship with fruit flavor (r=0.933, r=0.947). Peel color correlated positively with aroma (r=0.979, r=0.977) and negatively with fruit flavor (r=-0.962, r=-0.950), respectively. Despite the effectiveness of post-harvest calcium chloride immersion in extending fruit shelf life, optimal use is advised to avoid deteriorated pulp flavor and increased shriveling. More research is needed to determine how calcium chloride can be made available to the fruit while it is still attached to the tree.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

Shelf life of different cultivars of potato under ambient conditions

2015 ◽  
Vol 52 (4) ◽  
pp. 118
Author(s):  
B V C Mahajan ◽  
W S Dhillon ◽  
Mahesh Kumar ◽  
Bikramjit Singh ◽  
V K Vashisht
Keyword(s):  
Shelf Life ◽  
Ambient Conditions

scholarly journals Polysaccharide based edible coating on sapota fruit

2016 ◽  
Vol 30 (4) ◽  
pp. 551-557 ◽  
Author(s):  
Joslin Menezes ◽  
K.A. Athmaselvi
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Chemical Parameters ◽  
Organoleptic Properties ◽  
Physico Chemical ◽  
Significant Difference ◽  
Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

scholarly journals The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

2019 ◽  
Vol 27 (2) ◽  
pp. 47-54
Author(s):  
Mohammad Reza Safizadeh
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Conditions ◽  
Ambient Condition ◽  
Ambient Conditions ◽  
Cold Condition ◽  
Wax Coating ◽  
And Control

AbstractIn this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

scholarly journals Expression Profiling of Candidate Genes for Insight to Pericarp Browning in Litchi (Litchi chinensis Sonn.)

2019 ◽  
pp. 1-10
Author(s):  
Khushboo Azam ◽  
Hidayatullah Mir ◽  
Tushar Ranjan ◽  
Awadhesh K. Pal ◽  
Ruby Rani
Keyword(s):  
Shelf Life ◽  
Degradation Pathway ◽  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Ambient Conditions ◽  
Litchi Chinensis ◽  
Fruit Crop ◽  
Phenyl Propanoid ◽  
Pericarp Browning ◽  
Anthocyanin Degradation

Litchi (Litchi chinensis Sonn.), a subtropical fruit crop has high commercial value and consumer acceptance owing to its rich juicy aril and attractive bright red pericarp. Anthocyanin, the major pigment present in litchi pericarp reaches its maximum content in fully ripen fruit contributing to its bright red colour. Anthocyanin content in plants depends on the rate of biosynthesis, stability in the vacuoles and the rate at which it is degraded. The biosynthesis of anthocyanin occurs via an intricate phenyl propanoid pathway controlled by plethora of structural and regulatory genes. Several genes encoding enzymes responsible for anthocyanin synthesis have been isolated and characterised in different plants. Litchi fruit being highly perishable, exhibit relatively shorter postharvest shelf-life of 2–3 days at ambient conditions which in part can be attributed to the enzymatic and non-enzymatic degradation of anthocyanin. In contrast to the comprehensive understanding of molecular basis of anthocyanin synthesis, the studies on its catabolism or degradation are meagre. Polyphenols oxidases and peroxidases are the major enzymes responsible for anthocyanin degradation leading to the problem of pericarp browning. Laccase, an anthocyanin degradation enzyme expresses about thousand fold higher than the polyphenols oxidase in the pericarp with epicatechin as favourable substrate. A detailed study of the anthocyanin degradation pathway in litchi may be helpful in managing the problem of pericarp browning to preserve its bright red colour as well as to enhance the shelf life and marketability of this valuable fruit crop.

scholarly journals Modified MAX Phase Synthesis for Environmentally Stable and Highly Conductive Ti3C2 MXene

2020 ◽  
Author(s):  
Tyler Mathis ◽  
Kathleen Maleski ◽  
Adam Goad ◽  
Asia Sarycheva ◽  
Mark Anayee ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Shelf Life ◽  
Max Phase ◽  
Two Dimensional ◽  
Ambient Conditions ◽  
Phase Synthesis ◽  
Commercial Use ◽  
Aqueous Suspensions ◽  
Resistance To Oxidation ◽  
Phase Precursor

One of the primary factors limiting further research and the commercial use of the two-dimensional (2D) MXene titanium carbide (Ti3C2), as well as MXenes in general, is the rate at which freshly made samples oxidize and degrade when stored as aqueous suspensions. Here, we show that including excess aluminum during synthesis of the Ti3AlC2 MAX phase precursor leads to the creation of Ti3AlC2 grains with improved stoichiometry and crystallinity. Ti3C2 nanosheets produced from the improved Ti3AlC2 are of higher quality, as evidenced by their increased resistance to oxidation and an increase in their electrical conductivity to 20,000 S/cm. Our results indicate that defects created during the synthesis of Ti3C2 (and by inference, other MXenes) lead to the previously observed instability. We show that by eliminating those defects results in Ti3C2 that is highly stable in aqueous solutions and in air. Aqueous suspensions of single- to few-layer Ti3C2 flakes produced from the modified Ti3AlC2 have a shelf life of over ten months, compared to one to two weeks for Ti3C2 produced from conventional Ti3AlC2, even when stored in ambient conditions. Freestanding films made from Ti3C2 suspensions stored for ten months show minimal decreases in electrical conductivity and negligible oxidation. Oxidation of the improved Ti3C2 in air initiates at temperatures that are 100-150°C higher than conventional Ti3C2. The observed improvements in both the shelf life and properties of Ti3C2 will facilitate the widespread use of this material. <br>

scholarly journals Changes in extended shelf life of cassava roots during storage in ambient conditions

2013 ◽  
Vol 86 ◽  
pp. 520-528 ◽  
Author(s):  
T. Sánchez ◽  
D. Dufour ◽  
J.L. Moreno ◽  
M. Pizarro ◽  
I.J. Aragón ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ambient Conditions

scholarly journals Development of Polyhouse Solar Dryer for Drying Granular Jaggery

2021 ◽  
Vol 12 (5) ◽  
pp. 564-569
Author(s):  
P. Sreedevi ◽  
◽  
K. Veerabhadrarao ◽  
P. Jamuna ◽  
P. V. K. Jaganadha Rao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Large Scale ◽  
Agricultural Research ◽  
Quality Parameters ◽  
Research Station ◽  
Renewable Energy Resources ◽  
Ambient Conditions ◽  
Solar Dryer ◽  
Hygienic Conditions

Jaggery is a traditional Indian sweetener prepared from sugarcane juice through evaporation process and is considered as medicinal sugar due to its nutritional and thereupatic properties. To improve the shelf-life of solid jaggery , making jaggery in the form of granules with moisture content of 1–2% was recommended. A Polyhouse solar dryer for drying granular jaggery with a capacity of 200 kg was developed at Regional Agricultural Research Station, Anakapalle, Andhra Pradesh, India. Traditionally, granular jaggery was dried in openyard resulting in contamination with dust, insects, birds and rain. A comparative study was carried for drying granular jaggery with initial moisture of 9.3 to 10.5% (db) in both polyhouse solar dryer and in an open yard during the month of March– April, 2019. The study revealed that the rate of drying was faster in poly house compared to open yard drying. The temperature inside the polyhouse dryer was 59% higher than the ambient conditions. The percent saving in time for drying of granular jaggery in poly house dryer was 38% to attain optimum moisture content of 1.7% for stable shelf life besides maintaining hygienic conditions. The quality parameters of jaggery in terms of sucrose and reducing sugars percentage showed insignificant changes in both methods. However, the color of the granular jaggery was well retained in polyhouse dryer compared to open yard drying. Hence, this study will be helpful for small and micro entrepreneurs for large scale drying of granular jaggery under hygienic conditions utilizing renewable energy resources.

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