scholarly journals Effectiveness of Selected Cold Chain Management Practices to Extend Shelf Life of Mango Fruit

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Emmanuel M. Amwoka ◽  
Jane L. Ambuko ◽  
Hutchinson M. Jesang’ ◽  
Willis O. Owino
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Management Practices ◽  
Storage Period ◽  
Soluble Solids ◽  
Cold Chain ◽  
Fruit Pulp ◽  
Chain Management ◽  
Total Soluble Solids ◽  
Handling Practices

An on-farm study was conducted among smallholder mango farmers in Embu County of Kenya to demonstrate the effectiveness of simple harvest and postharvest handling practices to attain cold chain and extend mango shelf life. The recommended cold chain practices were compared with common farmers' practices. 'Apple', 'Ngowe', 'Kent', and 'Tommy Atkins' harvested at the mature green stage were used in the study. To demonstrate proper cold chain, fruits were harvested before 8 am, transported in crates lined with dampened newspapers, precooled in an evaporative charcoal cooler, and then transferred to a Coolbot™ cold room (10 ± 2°C). To demonstrate common farmers’ practices, fruits were harvested at noon, transported in open crates, and stored at ambient room conditions (25 ± 7°C, 55 ± 15%RH). The air and fruit pulp temperatures were monitored regularly using HUATO® data loggers. During the storage period, a random sample of 3 fruits (per variety) per treatment was taken after every 3 days to evaluate ripening related changes including physiological weight loss, colour, firmness, and total soluble solids. Proper cold chain practices resulted in low fruit pulp temperature (average 11°C) compared to 25°C for fruits handled using common practices by farmers leading to faster ripening as evidenced by lower peel/pulp colour and firmness, higher physiological weight loss, and higher total soluble solids. For example, flesh firmness of fruits under poor cold chain practices decreased from initial 36.6 N, 45.9 N, 66.5 N, and 46.8 N to 3.1 N, 2.4 N, 3.2 N, and 3.1 N for ‘Apple’, ‘Ngowe’, ‘Kent’, and ‘Tommy Atkins’ varieties, respectively, at the end of storage while that of fruits under proper cold chain practices reduced to 2.3 N, 1.5 N, 3.9 N, and 2.9 N, respectively, for the four varieties at the end of storage. Overall, proper cold chain management extended mango shelf life by 18 days. Application of simple harvest and handling practices coupled with simple storage technologies can attain and maintain the cold chain required to preserve quality and extend shelf life. This could increase the marketing and storage periods for later selling and processing, respectively, of mango fruits.

Studies on the storage life of Bael (Aegle marmelos Correa)

2017 ◽  
Vol 2 (01) ◽  
pp. 28-32
Author(s):  
Prithvi Pal ◽  
S. V. Singh ◽  
S. K. Singh ◽  
Subhash Chandra ◽  
O. P. Chataurvedi
Keyword(s):  
Weight Loss ◽  
Storage Period ◽  
Storage Life ◽  
Soluble Solids ◽  
Aegle Marmelos ◽  
Total Soluble Solids ◽  
Maximum Loss ◽  
Beverage Industry ◽  
Local Storage

The present investigation was carried out on five genotypes of bael, namely, Kaghzi Gonda, Kanpur Local, Basti No. 1, Faizabad Local and Kaghzi Etawah. Physiological weight loss, total soluble solids and spoilage were increase while acidity was decrease of all five genotypes with the storage period. Kaghzi Gonda exhibited higher percentage of weight loss followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Gonda showed highest total soluble solids followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Etawah revealed maximum loss in acidity followed by Kaghzi Gonda. Kaghzi Gonda exhibited maximum spoilage followed by Kaghzi Etawah, Basti No. 1, Kanpur Local and Faizabad Local. Storage life of bael fruits was determined to utilized this fruit for beverage industry.

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

scholarly journals Physicochemical Changes of Apple (Malus domestica) Fruit Cultivars as Influenced by Maturity Stages and Postharvest Management Practices

2021 ◽  
Author(s):  
Tadesse Teferra ◽  
Abadi Mezgebe ◽  
Eden Lencha
Keyword(s):  
Management Practices ◽  
Storage Period ◽  
Sweet Taste ◽  
Soluble Solids ◽  
Value Chains ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Physicochemical Changes ◽  
Apple Cultivars ◽  
Postharvest Management

This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by stage of maturity and packaging types over storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated to improving sensorial quality for the early harvested cultivars as the soluble solids are mainly sugars. The early harvesting resulted in fruits of inferior desirability including extreme hardness, firmness and low total soluble solids that may have high sourness and less sweet taste. Awareness creation for the producers on the quality and advantages of harvesting their produces at optimal maturity and practicing good postharvest management is required.

scholarly journals Waxes and plastic film in relation to the shelf life of yellow passion fruit

2003 ◽  
Vol 60 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Wagner Ferreira da Mota ◽  
Luiz Carlos Chamhum Salomão ◽  
Paulo Roberto Cecon ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Osmotic Potential ◽  
Storage Period ◽  
Fruit Weight ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Plastic Film ◽  
Weight Losses ◽  
Yellow Passion Fruit

The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa) reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness) reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin) caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax) was the best, promoting reduced weight loss, wilting and rottenness.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

2021 ◽  
Vol 15 (5) ◽  
pp. 598-605
Author(s):  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Weight Loss ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Chemical Properties ◽  
Storage Period ◽  
Soluble Solids ◽  
Cucumber Fruit ◽  
Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

scholarly journals Citral nanocontainers applied to guava fruits (Psidium Guajava L.) in postharvesting

DYNA ◽  
2020 ◽  
Vol 87 (212) ◽  
pp. 267-276
Author(s):  
Claudia Lorena Macias Socha ◽  
Julia Constanza Reyes Cuellar
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Loss Color ◽  
Ripening Index

The guava (Psidium guajava L.), is a nutritious fruit which is of climacteric nature and highly perishable. This fruit is grown in Santander and Boyacá and 90% of its use is in the agro-based industry. Post-harvest losses of this fruit have a great impact on the economy of the region. In order to prolong the shelf life of the fruit, a post-harvest treatment based on the encapsulation of 3 mM Citral in liposomal nanocontainers composed of 10,12-pentacosadiynoic acid and Lecithin was devised. The characterization of the nanocontainers encapsulating Citral was performed by fluorescence and DLS spectroscopy. The treatment's effectiveness in the fruits was evaluated for 15 days using the following parameters: weight loss, color, total soluble solids, acidity, ripening index, and Vitamin C concentration. The results show a better appearance in the treated fruits with respect to untreated fruits (Blank) for up to 12 days of storage.

scholarly journals Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

2015 ◽  
Vol 9 (2) ◽  
pp. 55-60 ◽  
Author(s):  
Fereshteh Khosravi ◽  
Mahdyeh Khosravi ◽  
Elnaz Pourseyedi
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Life Sciences ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Preserved Fruit

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

scholarly journals PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

2021 ◽  
Vol 9 (5) ◽  
pp. 663-671
Author(s):  
Iyabo O Omomowo ◽  
◽  
Afeez A Adedayo ◽  
Olawale I Omomowo ◽  
Olusola N Majolagbe ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Sweet Orange ◽  
Trichoderma Viride ◽  
Soluble Solids ◽  
Life Extension ◽  
Edible Coatings ◽  
Total Soluble Solids ◽  
Carboxyl Methylcellulose

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

scholarly journals Responses of Cucumber Fruit to Aqueous 1-Methylcyclopropene (1-MCP) Application

2019 ◽  
pp. 1-12
Author(s):  
Muharrem Ergun ◽  
Najat Ghareeb Kareem
Keyword(s):  
Shelf Life ◽  
Block Design ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Total Soluble Solids ◽  
Cucumber Fruit ◽  
Set Up

Aims: The objectives of the present study were to evaluate effects of aqueous 1-methylcyclopropene (1-MCP) on quality of cucumber fruit, and to compare with/to gaseous 1-MCP and modified atmosphere packaging (MAP) applications. Study Design: A randomized complete block design (RCBD) was set up for the experiment. Place and Duration of Study: Department of Horticulture, Bingol University, Turkey; between September - December 2017.  Methodology: Cucumber fruits (ErdemliF1) were either treated with aqueous or gaseous 1-MCP (1 ppm), or left untreated for MAP storage or controls. The fruits were afterwards put into PET clamshell containers except for MAP application and stored 23 ± 1°C for 10 days for simulating retail shelf-life conditions. Samples of cucumbers were then tested periodically to record changes in quality as determined by weight loss, firmness, color, gas composition (O2, CO2 and N2), total soluble solids, pH, titratable acidity, chlorophyll content, and decay during the storage time. Results: Neither aqueous nor gaseous 1-MCP application had a significant effect on weight or firmness loss. According to peel color values recording during the storage period, there were no significant differences among the treatments. Total soluble solids, pH or titratable acidity did not show a significant change or variation among treatments during the storage. Fruits stored in modified atmosphere packages showed higher chlorophyll a amount than fruit treated with 1-MCP.   Conclusion: The study revealed that neither aqueous 1-MCP application nor gaseous 1-MCP application is effective for retaining quality loses and consequently for extending shelf life of the cucumbers kept at 23°C.

scholarly journals PACKAGING AND STORAGE OF WATERMELON USING DIFFERENT SHRINK-WRAP FILMS

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1176a-1176
Author(s):  
Noida A. Biglete ◽  
Robert F. Testin ◽  
James W. Rushing
Keyword(s):  
Weight Loss ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Storage Period ◽  
Visual Quality ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Quality Rating ◽  
Triploid Watermelon ◽  
And Storage

A triploid watermelon cultivar, `Crimson Trio' and a seeded cultivar, `Mirage', were shrink-wrapped in four different films: Cryovac D940, Cryovac D955, and Magellan film with and without a blended biocide. Unwrapped fruits served as the control. Fruits were stored at either 1.5, 10 and 21°C for three weeks plus an additional week at 21°C to simulate retail marketing. Total soluble solids (TSS) and pulp color measurements were taken after harvest and at the end of the storage period while weight, disease incidence, chilling injury and visual quality rating were monitored at weekly intervals. Results showed that the seedless variety have better postharvest qualities in terms of storage life, TSS and chilling resistance than the seeded variety. Wrapped fruits had less weight loss, higher TSS and better rind color than the unwrapped fruits at the end of the storage period. However, all wrapping treatments, including the biocidal film increased disease incidence compared to unwrapped controls. Also, wrapping did not alleviate chilling injury, which was most severe in fruits stored at 1.5°C and then held at 21°C for one week.

Sign in / Sign up

Export Citation Format

Share Document