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 Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)

DYNA ◽  
2018 ◽  
Vol 85 (207) ◽  
pp. 107-112
Author(s):  
Manuel Oviedo-Arbeláez ◽  
Jennifer Lozano-Vera ◽  
Claudia Milena Amorocho-Cruz
Keyword(s):  
Shelf Life ◽  
Market Price ◽  
Soluble Solids ◽  
Alcohol Content ◽  
Post Harvest ◽  
Microbiological Parameters

The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).

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 Post-harvest characterization of strawberry hybrids obtained from the crossing between commercial cultivars

2018 ◽  
Vol 40 (4) ◽  
Author(s):  
Letícia Kurchaidt Pinheiro Camargo ◽  
Juliano Tadeu Vilela de Resende ◽  
Cristhiano Kopanski Camargo ◽  
Sonia Maria Kurchaidt ◽  
Nathalia Campos Vilela Resende ◽  
...  
Keyword(s):  
Vitamin C ◽  
Selection Process ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Crop Breeding ◽  
Local Conditions ◽  
Post Harvest ◽  
Commercial Cultivars

Abstract The lack of programs to improve the strawberry crop in Brazil has led to a growing increase in the use of seedlings imported from Chile, which leads to a certain dependence of imported material on the part of the producers and increases the production even more, since the producers have. This proves even more the need for the development of cultivars adapted to the local conditions of cultivation. In this sense, the aim was to evaluate the post-harvest of fruits of 15 hybrids of strawberry obtained from the cross between commercial cultivars, in order to select the materials with chemical quality superior to the cultivars most planted in Brazil. The contents of soluble solids, titratable acidity, ratio, vitamin C, anthocyanins and phenol were evaluated. The characterization of strawberry hybrids indicated that the RVFS 13-07, RVFS 13-24, RVCS 13-07, RVCS 13-10 and RVCA 13-08 materials stood out in post-harvest evaluations, with higher levels of functional compounds (vitamin C, anthocyanins and phenolics) and higher values of quality parameters (soluble solids, titratable acidity and ratio), important characteristics for the in natura consumption or for use by the industry. These hybrids were shown to be promising to continue the crop breeding program by demonstrating that they carried characteristics of interest for intraspecific crosses. The values obtained for the analyzed characteristics were higher than the values found in the literature for the cultivars most planted and consumed in Brazil and in the World, which demonstrates the efficiency in the selection process.

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Anup Paudel ◽  
Dhruba Baral ◽  
Himal Acharya ◽  
Madhav Dhital
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Titrable Acidity ◽  
Randomized Design ◽  
And Control ◽  
Juice Content

AbstractAn experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

scholarly journals Heterosis for post harvest and nutritional quality traits in tomato (Solanum lycopersicum L.)

2016 ◽  
Vol 8 (4) ◽  
pp. 1987-1991
Author(s):  
Rakesh Kumar ◽  
H. R. Sharma ◽  
Manish Kumar
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Soluble Solids ◽  
Quality Traits ◽  
Fruit Firmness ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Lycopene Content ◽  
Pericarp Thickness

A study was conducted in tomato using an 6 x 6 diallel crossing design excluding reciprocals to quantify the magnitude of heterosis and to identify the best heterotic combinations for post harvest and nutritional quality attributes viz. pericarp thickness (mm), fruit firmness (g/0.503 cm2), shelf life (days), total soluble solids (oBrix), lycopene content (mg/100g) and ascorbic acid (mg/100g) which are considered essential in present day hybrid varieties of tomato from consumer point of view. All the 22 entries (6 parents, 15 F1 hybrids and 1 standard check) were field evaluated using randomized complete block design with three replications during Kharif 2015-16. Highly significant heterosis (5% level of significance) of positive nature was found for pericarp thickness (22.90%, 32.20% and 5.62%), fruit firmness (17.32%, 56.72% and 9.21%), shelf life (17.54%, 24.87% and 9.57%), total soluble solids (24.44%, 51.44% and 34.20%), lycopene content (28.75%, 35.05% and 25.63%) and ascorbic acid (19.07%,30.00% and 17.85%) over the better, mid and standard check, respectively. Three promising crosses viz., Solan Lalima x EC-1055, Solan Lalima x EC-1057 and Solan Lalima x EC-1058 were identified as high yielding F1 combinations having superiority to post harvest and nutritional quality traits in tomato and can be promoted for release and commercial cultivation.

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.

scholarly journals Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Miguel Angel De los Santos-Santos ◽  
Rosendo Balois-Morales ◽  
José Orlando Jiménez-Zurita ◽  
Irán Alia-Tejacal ◽  
Graciela Guadalupe López-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
High Concentration ◽  
Dpph Method

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

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.

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