Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments

2015 ◽  
Vol 11 (6) ◽  
pp. 801-813
Author(s):  
Nafiisa Sobratee ◽  
Tilahun S. Workneh
Keyword(s):  
Ascorbic Acid ◽  
Quality Parameters ◽  
Order Reaction ◽  
Second Order ◽  
Rate Of Change ◽  
Postharvest Quality ◽  
Marquardt Algorithm ◽  
And Storage ◽  
Reaction Equations ◽  
Storage Temperatures

Abstract The aim of this study was to develop qualitative models that enable prediction of quality of carrots. A full factorial experiment including preharvest biocatalyst application, dipping treatments and storage temperatures was employed. Eleven different biochemical and microbiological quality parameters of carrot (Daucus carota L.) were investigated. The effects of treatments on the shelf-life were investigated using discriminant analysis (DA). The lower storage temperatures (1°C) maintained the superior quality. Kinetic functions were applied to each parameter using the Levenberg–Marquardt algorithm to characterize the rate of change of quality. DAs significantly (P < 0.001) differentiated between the combined effects of the preharvest biocatalyst treatment and storage temperatures. Four discriminant functions factored the differentiation of the quality attributes based on storage time. The models fit well to the experimental data for storage at 1°C. The second-order reaction equations allowed for prediction of ascorbic acid, sucrose and sugar–hexose ratio. First-order reaction equations that allow estimation of fructose, sucrose equivalent, total coliform and total fungi and O2 were developed. The empirical evidence suggests that freshness was maintained in the carrots until day 14 (P < 0.001). Ascorbic acid, sucrose and sugar–hexose ratio were the most relevant parameters to rapidly detect the postharvest changes following the second-order decay rate.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals 110 Postharvest Quality of Tamarillo Fruits under Different Storage Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407F-408
Author(s):  
J.E. Manzano-Méndez ◽  
J.G. Diaz
Keyword(s):  
Storage Time ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Soluble Solid ◽  
Increasing Temperature ◽  
And Storage ◽  
Plastic Containers ◽  
Storage Temperatures ◽  
Green Stage

Tamarillo (Cyphomandra betacea L.) fruits, grown in the Venezuela Andes farms, were harvested at mature-green stage, graded, selected, washed, and transported to the posharvest lab. for analysis. Fruits were stored into plastic containers in storage rooms at (5, 10, and 15 °C for 3 weeks. The soluble solid concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, color: L*, Hue, Chroma, color index (a+b)/L × 100, texture, and fresh fruit weight loss (FFWL) in pulp extract and in the whole fruit were determined on the first day of harvest and at the end of each storage week. These parameters ranged as follows: SSC: 7.92–8.84%, pH: 4.06–4.35, TA: 1.14%–1.21% (expressed as citric acid), SSC/TA: 1.58–1.75, Chroma 42.72—45.54, FFWL: 0.83% at the second storage day to 4.39% at the 3rd storage week. Also, FFWL was 1.03%–1.40% for 10 and 15 °C, respectively. Fruits stored at the highest temperature increased pH values, the TA decreased with stored time, the Chroma and FFWL values increased with the increasing temperature and storage time.

scholarly journals Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 19 ◽  
Author(s):  
Nasiru Alhassan ◽  
John B. Golding ◽  
Ron B. H. Wills ◽  
Michael C. Bowyer ◽  
Penta Pristijono
Keyword(s):  
Citrus Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Internal Quality ◽  
Continuous Exposure ◽  
Antioxidant Power ◽  
And Storage ◽  
Storage Temperatures

Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus fruit. In this study, continuous ethylene exposure at different storage temperatures was investigated to assess their effect on calyx senescence and internal qualities in ‘Afourer’ mandarin and Navel orange fruit during storage. ‘Afourer’ mandarin fruit were stored at ≤0.001 (equivalent to ethylene-free air), 0.01, 0.1 and 1 µL L−1 of ethylene at either 5, 10 or 20 °C, whilst in a parallel experiment, Navel oranges were exposed to ≤0.001, 0.1 and 1 µL L−1 ethylene at either 1 or 10 °C. Changes in external and internal postharvest quality parameters were assessed for up to 8 weeks for ‘Afourer’ mandarins and 10 weeks for Navel oranges. At all storage temperatures, high levels of ethylene were found to increase the level of calyx senescence, weight loss, loss of fruit firmness and respiration rates. Also, there were significant effects of ethylene and storage temperatures on total soluble solids (TSS) content, titratable acidity (TA), and ethanol accumulation in both citrus species. Continuous exposure to high ethylene also significantly reduced vitamin C and ferric reducing antioxidant power (FRAP) in ‘Afourer’ mandarins after 8 weeks of storage. Overall, ethylene treatments had a significant effect on both the external and internal qualities of the fruit during storage. The relationship between ethylene concentrations and storage temperatures demonstrate that lowering atmospheric ethylene levels at reduced storage temperatures maintain fruit quality during long term storage.

scholarly journals 109 Evaluation of Postharvest Quality Parameters in Lulo (Naranjilla) Stored at Different Temperatures

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 407E-407
Author(s):  
J.G. Diaz ◽  
J.E. Manzano-Méndez
Keyword(s):  
Storage Time ◽  
Color Index ◽  
Storage Temperature ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Postharvest Quality ◽  
Physical Parameters ◽  
The Andes ◽  
Different Temperatures ◽  
Storage Temperatures

Lulo (Solanum quitoense L.) fruits grown at the Andes farms, T·chira State in Venezuela, were harvested at the mature green stage, selected, washed, and transported to the postharvest Lab. Fruits were stored in small commercial carton boxes in storage rooms at 5, 10, and 15 °C during 3 weeks. Chemical parameters such as solid soluble concentration (SSC), pH, tritatable acidity (TA), ratio SSC/TA, and physical parameters such as Color: L*, Hue, Chroma, color index (a+b)/L × 100, texture and fresh fruit weight loss (FFWL), in pulp extract and from the whole fruit were analyzed at the initial and at the end of each storage week. These characteristics ranged in the fellowing way: SSC: 749% ± 8.09% and its media of 8.02%, TA: 1.05%–1.18% for temperature and 1.01–1.27 for storage time with an average of 1.16% (expressed as citric acid), color index: 4.54–5.22 for storage time and 4.30–5.13 for storage temperatures with an average of 4.86, chroma: 6.21–6.63 for storage time and 6.00–6.55 for storage temperatures with an average of 6.36, FFWL: 1.30%–1.44% for storage temperature and 0.67%–2.11% for storage time .The SSC decreased with increasing the storage temperature. The TA, color index, and chroma decreased with the storage time and increased with storage time, the FFWL values increased with storage temperatures and with storage time.

scholarly journals Impact of Chitosan and Alginate Based Edible Coating on Shelf Life and Postharvest Quality of Kinnow Mandarin

2021 ◽  
pp. 36-47
Author(s):  
Himanshu Puri ◽  
Arun Kumar
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Principal Component ◽  
Quality Parameters ◽  
Edible Coating ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Samples ◽  
Kinnow Mandarin

The Kinnow mandarin (Citrus nobilis x Citrus deliciosa) was highly perishable citrus fruit, after harvest the quality of Kinnow fruits undergoes rapid changes due to the sharpen rate of ripening, respiration and transpiration. Edible coating formulation of chitosan (0.5%, 1%, and 1.5%), alginate (0.5%, 1%, and 1.5%), composite formulation of chitosan and alginate (0.5% chitosan+0.5% alginate & 1% chitosan+0.5% alginate) were evaluated in relation to enhancing and improving shelf life and postharvest quality of Kinnow respectively. Kinnow fruit shelf life efficiency was evaluated on the basis of postharvest quality parameters like weight loss percent, firmness, pH, total soluble solids, total acidity and ascorbic acid from 6th to 24th day during incubation at ambient room temperature (20-25°C). The results signifies that the Kinnow fruit coated with alginate 1% have higher shelf life efficiency up to 24 days; however chitosan 1% coated fruits shown to have higher ascorbic acid retention as compared to untreated Kinnow fruits. The principal component analysis of different quality parameters for studied treatment shows 65.7 % variation in component 1 and 16.6% variation in component 2. PCA plot elucidate that coated fruit samples were high positive values and completely different from untreated samples.

The Kinetics of Glucose Decomposition with Sulfate Reduction in the Anaerobic Fluidized Bed Reactor

1993 ◽  
Vol 28 (2) ◽  
pp. 135-144 ◽  
Author(s):  
S. Matsui ◽  
R. Ikemoto Yamamoto ◽  
Y. Tsuchiya ◽  
B. Inanc
Keyword(s):  
Sulfate Reduction ◽  
Fluidized Bed ◽  
Kinetic Equations ◽  
Fluidized Bed Reactor ◽  
Order Reaction ◽  
First Order Reaction ◽  
First Order ◽  
Glucose Decomposition ◽  
Reaction Equations ◽  
Kinetics Of

Using a fluidized bed reactor, experiments on glucose decomposition with and without sulfate reduction were conducted. Glucose in the reactor was mainly decomposed into lactate and ethanol. Lactate was mainly decomposed into propionate and acetate, while ethanol was decomposed into propionate, acetate, and hydrogen. Sulfate reduction was not involved in the decomposition of glucose, lactate, and ethanol, but was related to propionate and acetate decomposition. The stepwise reactions were modeled using either a Monod expression or first order reaction kinetics in respect to the reactions. The coefficients of the kinetic equations were determined experimentally. The modified Monod and first order reaction equations were effective at predicting concentrations of glucose, lactate, ethanol, propionate, acetate, and sulfate along the beight of the reactor. With sulfate reduction, propionate was decomposed into acetate, while without sulfate reduction, accumulation of propionate was observed in the reactor. Sulfate reduction accelerated propionate conversion into acetate by decreasing the hydrogen concentration.

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