scholarly journals Zero-Energy Cool Chamber in Anthracnose Disease Management of Postharvest Capsicum frutescens

2021 ◽  
Vol 17 (3) ◽  
pp. 83-91
Author(s):  
Nuzila Fitri Filaila ◽  
Suryanti Suryanti ◽  
Ani Widiastuti
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Small Scale ◽  
Capsicum Frutescens ◽  
Zero Energy ◽  
Cool Chamber ◽  
Storage Chamber ◽  
Rating Method ◽  
Storage Area ◽  
Small Scale Farmers

Anthracnose caused by Colletotrichum gloeosporioides is one of important diseases causing postharvest losses on chili. This study aimed to determine the effectiveness of the zero energy cool chamber (ZECC) in reducing the severity of anthracnose in Capsicum frutescens L. and extending the shelf life of chilies. The research was started by designing and building ZECC as a storage area for chilies. Chilies with and without fungal inoculation were stored in ZECC and storage chamber at room temperature. C. gloeosporioides experienced a growth inhibition of 40.48% after being stored in ZECC compared to its growth at room temperature. Storage of chilies in ZECC was able to reduce the severity of anthracnose by 56.2% on the 15th day, did not affect vitamin C content and total dissolved solids (TSS) and was able to reduce chilies weight loss during storage. Based on the organovisual test using the visual quality rating method and the Hedonic sensory test, consumers prefer chilies stored in the ZECC. The results showed that storage in ZECC could extend the shelf life of chilies. This storage model does not use electricity or is zero energy so it can be used by small scale farmers. This is the first report on the use of ZECC for the management of anthracnose in postharvest chilies in Indonesia.

scholarly journals A review: nutrition quality and processing of Malaysian strawberries

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 43-51
Author(s):  
Rosnah S. ◽  
Hamzah H.Z. ◽  
K. Shuso ◽  
E. Yasunaga ◽  
F. Mahat
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Storage Condition ◽  
Small Scale ◽  
Processing Technologies ◽  
Post Harvest ◽  
Nutrition Quality ◽  
Lack Of Information ◽  
Cameron Highlands ◽  
Small Scale Farmers

Malaysian strawberries planted in the Cameron Highlands region are mostly done by small-scale farmers and often face post-harvest losses due to the highly perishable nature of strawberries and lack of information on available processing technologies. This review intended to give an overview of the nutritional quality of strawberries, post-harvest factors that contribute to quality decrement and processing practices done to reduce losses as well as increase the shelf-life of strawberries. Literature comparison between Malaysia and other countries was done on available prior studies and written reports. The review revealed that strawberries are rich in anthocyanin (which contributes to its red colour and flavour) and vitamin C, high in moisture content (up to 92% at ripening stage), have an acidic pH (ranging from 3.39 to 3.8 upon ripening) and sweet in taste (glucose, fructose and sucrose are the major soluble sugars available in strawberries). Several factors contributed to strawberry fruits losses and deterioration including the effect of improper handling, storage condition and pathogen bacteria attack. Drying and pasteurisation processes are the most common practices done in strawberry processing due to the effectiveness of the treatments in extending their shelf-life.

scholarly journals Zero Energy Cool Chamber for Extending the Shelf-Life of Tomato and Eggplant

2012 ◽  
Vol 46 (3) ◽  
pp. 257-267 ◽  
Author(s):  
Md. Parvez ISLAM ◽  
Tetsuo MORIMOTO
Keyword(s):  
Shelf Life ◽  
Zero Energy ◽  
Cool Chamber

scholarly journals Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

2021 ◽  
pp. 66-75
Author(s):  
Andi Dirpan ◽  
Andi Nurfaidah Rahman ◽  
Muhammad Tahir Sapsal ◽  
Mulyati M. Tahir ◽  
Singgang Dewitara
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Mangifera Indica ◽  
Fruit Production ◽  
Zero Energy ◽  
Mango Fruit ◽  
Cool Chamber ◽  
Post Harvest ◽  
Horticultural Crops

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail,  L * color, b * color, organoleptic color, aroma, texture and taste

scholarly journals Quality and Storability of Mango During Zero Energy Cool Chamber (ZECC)

2018 ◽  
Vol 6 (2) ◽  
pp. 119 ◽  
Author(s):  
Andi Dirpan ◽  
Muhammad Tahir Sapsal ◽  
Adiansyah Syarifuddin ◽  
Mulyati M Tahir ◽  
Kamilia Nur Yaumil Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Commercial Application ◽  
Zero Energy ◽  
Cool Chamber ◽  
Storage Containers ◽  
Set Up

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present study, therefore, was aimed to understand the quality and storability of stored mangos in ZECC. Three different storage containers, a ZECC, ambient, and refrigerator with different average RH and temperature, were used to place selected ripe mangos (Mangifera indica L) that were manually harvested from farmers’ field nearby. The ZECC was set up at the residential complex for lecturer of Hasanuddin University as the experiment site. Results showed that mangos inside ZECC were acceptable until eleven days of storage after considering both quality and sensory evaluation. The result suggests that ZECC can maintain mango’s quality and extend its shelf life, which reveals that ZECC seems promisingfor commercial application

scholarly journals Assessment and Adoption of Tomato Charcoal Cooler Storage Bin for Farmers in The Tropics

2021 ◽  
Vol 41 (2) ◽  
pp. 124
Author(s):  
Chukwuemeka Jude Ohagwu ◽  
Amarachukwu Violet Ohagwu ◽  
Nwaeze Joel Nwakaire
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Minimum Weight ◽  
Preliminary Investigation ◽  
Field Studies ◽  
Storage Conditions ◽  
Small Scale ◽  
Small Scale Farmers ◽  
And Storage ◽  
C 78

The study tends to study the postharvest technological evaluation of different tomato storage environments/media for domestic preservation of fresh and fleshy tomato quality to improve its shelf life with emphasis on charcoal cooler storage bin (CCB). It involved the preliminary investigation of farmers’ knowledge and skill with regard to tomato preservation and storage with different tomato storage environments, adoption of developed CCB: design capacity was 40kg/batch storage for 7days in Nsukka. These were conducted between April to September, 2019. The field studies were carried out through structured questionnaire to know the adaptive knowledge and skill of farmers with regard to tomato preservation and storage. Comparative study of the developed CCB with other environmental storage conditions namely: open-air (ambient) storage (OAS), refrigerator (RF), freezer (FR), (room) laboratory storage (LS), and thatched house storage (THS) were carried out. The four varieties of fresh and fleshy harvested tomato fruits: Copra, Nindo F1, Yolings, and UTC locally cultivated were set into the 6 treatments (media), each treatment was replicated twice. The study showed that the quality attributes such as cracking, yellowing, weight loss, rottening, hardness, and brix value were determined. Based on the physicomechanical parameters of the tomatoes under seven days investigation, FR (0 °C,95%) and RF (10 °C, 85%) had better quality and prolonged shelf life, followed closely by the tomato CCB storage (12 °C,85%) and THS(12 °C,78%) then LS(25 °C,78%) and OAS(30 °C,78%). FR storage inhibited/delayed (cold stress) ripening with minimum weight loss, as compared to the other treatments in terms of stability in all parameters. Similarly, CCB was close to RF storage and performed significantly better than ambient OAS and LS. OAS and LS exhibited higher weight loss, and rapid ripening to deterioration due to tropical temperature and relative humidity fluctuation. Therefore, CCB is recommended for rural small scale farmers.

Effect of postharvest edible coatings on fruit quality of guava cv. Sufaid Gola under ambient and zero-energy cool Chamber storage conditions

2020 ◽  
pp. 83-89
Author(s):  
Muhammad Shafiq ◽  
Nimra Khalid ◽  
Rimsha Zahid ◽  
Umair Ali ◽  
Sehrish Mushtaq ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Conditions ◽  
Zero Energy ◽  
Cool Chamber ◽  
Ph Values ◽  
Aloe Vera Gel ◽  
Fruit Skin

Investigations were made to evaluate the effect of different edible and chemical coatings on quality and shelf life of guava (Psidium guajava L.) cv. Sufaid Gola fruits stored under ambient (20 ± 3 °C) and zero energy cool chamber (ZECC) conditions (15 ± 3 °C). The fruits were subjected to different coating treatments, i.e., control (uncoated fruits, T0), fruits coated with 1% CaCl2 (T1), 2% CaCl2 (T2), 10% Aloe vera gel (T3) and 15% Aloe vera gel + 1.5% Ascorbic acid (T4). The studied quality attributes included weight loss, total soluble solids (TSS), pH of fruit juice and fruit skin colour. As the storage period increased, weight loss, juice TSS and pH values significantly increased. Fruit skin colour also changed depending on the coating treatment, storage conditions and duration. Fruits stored at ZECC conditions had lower weight loss with lesser juice TSS and pH values and resulted in prolonged shelf life than ambient storage conditions. The fruits coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 10% Aloe vera gel resulted in lower weight loss as compared to other treatments. Fruit coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 2% CaCl2 had better shelf life with lower juice TSS and pH values as compared to other treatment combinations.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Researching Alternative Cash Crops for Small Scale Farmers in Southern Ohio

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 530a-530
Author(s):  
Brad Bergefurd ◽  
Gary Gao
Keyword(s):  
Applied Research ◽  
Small Scale ◽  
Extension Agents ◽  
Research Projects ◽  
Cash Crops ◽  
Grant Program ◽  
Culinary Herbs ◽  
Small Scale Farmers

Speciality crops are great alternative cash crops for small scale farmers. Small scale farmers are constantly searching for viable economic crops to grow. We have been conducting applied research on the production and marketing of culinary herbs, oriental vegetables, colored peppers, and muskmelons to name a few. These crops show excellent potential for southern Ohio. Field demonstration, seminars, and surveys were used to gather and disseminate information on these speciality crops. More than 230 people attended our seminars on alternative cash crops. More than 150 people attended our field days. In addition, we had identified many chefs that are willing to purchase from local speciality crop growers. It will be a win-win situation for both chefs and growers. Growers will be able to maximize their profitability while chefs will receive fresh and unique produce. As a result of our research, we were able to show small scale growers what they can grow successfully and how they can market their crops for most profit. These applied research projects received a combined funding of $10000.00 from OSU Extension-Innovative Grant program. These projects are a great way to establish credibility among clients. We would also like to demonstrate how other extension agents can help their clients. A lecture utilizing slides and overhead transparencies will be the format of the seminar.

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