scholarly journals Effect of pre-storage hot air and hot water treatments on post-harvest quality of mango (Mangifera indica Linn.) fruit

2020 ◽  
Vol 12 (4) ◽  
pp. 842-851
Author(s):  
Oluwole O. OLADELE ◽  
Olajide I. FATUKASI
Keyword(s):  
Weight Loss ◽  
Mangifera Indica ◽  
Colour Change ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Peel ◽  
Post Harvest ◽  
Hot Air ◽  
Heat Treated

Mature, green and fresh mango fruits were harvested from an orchard and sorted before they were subjected to hot air (HA) and hot water (HW) treatments. Before treatment, the fruits were washed with clean water, disinfected for 10 min in 0.385% m/v of sodium hypochlorite and allowed to air-dry at 26 °C before they were separately immersed in HA and HW at 52 and 55 ºC for 1, 3 and 5 min each before storage at 28 ± 2 ºC and 75 ± 5% relative humidity inside sterilized desiccators where the fruit peel colour change was evaluated at intervals of 5days for 20 days while fruits that were not heat treated served as control. Each treatment contained a replicate of five fruits. After 20 days in storage, the heat-treated fruits were then assessed for post-harvest quality characteristics including weight loss, firmness, titratable acidity (TA) and total soluble solids (TSS). Only fruits treated with HA at 52 °C-3 min and 55 °C-3 min retained the mango peel greenness for 20 days while those treated with HW at 55 ºC-1min and 55 ºC-3 min equally retained the peel greenness but for 15 days in storage. Thus, they were considered as effective and interestingly, the weight loss, firmness; TA and TSS of the treated fruits were not significantly affected by these effective treatments as compared with untreated fruits.

scholarly journals Effect of prestorage curing on storage life, internal and external qualities of sweet orange (Citrus sinensis)

2010 ◽  
Vol 32 (3) ◽  
pp. 910-915 ◽  
Author(s):  
Abiola Titilola Aborisade ◽  
Ayodeji Adeyeye Ajibade
Keyword(s):  
Weight Loss ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Colour Change ◽  
Titratable Acidity ◽  
Storage Life ◽  
Soluble Solids ◽  
Hot Air ◽  
Quality Retention ◽  
Juice Content

Orange fruits from two seasons, in April and August 2006 representing late 2005 and early 2006 harvests respectively were cured in hot air at 36-37(0)C to 1%, 3%, 5% and 7% weight loss before storage at 28(0)C and 86% relative humidity (RH). The fruits were observed for incidence of decay, further weight loss, juice content, firmness or softening of the peel, total soluble solids (TSS), pH, titratable acidity, and colour during storage. Curing reduced the incidence of decay. All control fruits were rotten by day 21 in August harvest while 22.5% of the control was rotten by day 56 in the April harvest. Storage life was extended beyond 56 days in fruits cured with 1, 3, 5 and 7% in April harvest as there was no decay throughout, while decay incidence in August harvest was 88.9, 61.1, 22.2 and 31.3% in 1, 3, 5 and 7% respectively. Penicillium digitatum, Phytophthora sp., Alternaria citri and Collectotrichum gloeosporioides were among decay causing moulds detected. Control fruits lost more weight during storage than cured fruits did. Fruit rind hardening was more noticed in the control and those cured to 1% weight loss, especially from the April harvest. It was insignificant in other treatments in both trials. Titratable acidity, pH, juice content and TSS were not affected by the treatment. Colour change to yellow was however retarded by curing. Curing to 5% weight loss was best for decay control and quality retention.

scholarly journals The effects of heat treatment and modified atmosphere packaging on the storage stability of noni (Morinda citrifolia L.) fruit

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 105-115
Author(s):  
Nuraisyah Z. ◽  
Ezzat M.A. ◽  
Radhiah S. ◽  
Prima L.
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Morinda Citrifolia ◽  
Modified Atmosphere ◽  
Black Spots

Noni fruit (Morinda citrifolia L.) is a herbal remedy known for its therapeutic and nutritional value. However, it is perishable and subject to rapid postharvest deterioration that shortens its shelf life during storage. Therefore, this study investigated whether hot water dipping (HWD; 60°C, 1 min) and Modified Atmosphere Packaging (MAP; carbon dioxide and nitrogen) could prolong noni's shelf life. The noni physicochemical properties such as colour, firmness, weight loss, total soluble solids, titratable acidity and scopoletin content were monitored during six days of storage at room temperature. During storage, the noni skin colour changed from greenish-yellow to translucent yellow, but HWD storage was stopped on day 2 due to black spots' formation. The reduction of weight loss was significantly lowest in both MAP treatments (1.39–1.74%). Among these, N2-based had a significantly higher scopoletin content (27.12 mg/g) and firmness (0.8 N) compared to CO2-based, suggesting that it was the most effective postharvest treatment to efficiently prolong the shelf life and retained the quality and stability of noni during storage.

scholarly journals STORAGE OF MOMBIN FRUITS COATED WITH CASSAVA STARCH AND PVC FILM

2017 ◽  
Vol 30 (1) ◽  
pp. 244-249 ◽  
Author(s):  
RAIMUNDA VALDENICE DA SILVA FREITAS ◽  
◽  
PAHLEVI AUGUSTO DE SOUZA ◽  
EVANDO LUIZ COELHO ◽  
FRANCISCO XAVIER DE SOUZA ◽  
...  
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Chemistry Laboratory ◽  
External Appearance ◽  
Post Harvest ◽  
Federal Institute ◽  
Pvc Film

ABSTRACT The mombin tree (Spondias mombin L.) is found in almost all regions of Brazil. Fresh and processed mombin fruits are increasingly demanded by the market. The objective of this work was to evaluate the post-harvest characteristics of mombin fruits coated with cassava starch and PVC film. Fruits from the mombin cultivar Lagoa-Redonda were harvested at physiological maturity in Limoeiro do Norte, State of Ceará, transported to the Chemistry Laboratory of the Ceará Federal Institute, Limoeiro do Norte campus, and stored for 8 days at 29.7°C and 59% of relative humidity. A completely randomized experimental design in a 3x5 factorial arrangement was used, with three coating types (control, cassava starch at 3%, and cassava starch at 3% combined with PVC film) and five storage times (0, 2, 4, 6 and 8 days), four replicates and five fruits per plot. The fruit skin color, external appearance, soluble solids (SS), titratable acidity (TA), SS/TA ratio and weight loss were evaluated. The PVC film was effective in maintaining the fruit external appearance and decreasing weight loss. The use of cassava starch was not as efficient as the PVC film for conserving mombin fruits. The post-harvest life of fruits was 8 days for those treated with cassava starch or cassava starch combined with PVC film, and 6 days for the control.

scholarly journals Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments

2011 ◽  
Vol 31 (4) ◽  
pp. 727-734 ◽  
Author(s):  
Silvia R. M. Coelho ◽  
Simone S. Werner ◽  
Anna P. Poncio ◽  
Letícia Ferreira ◽  
Lúcia H. P. Nóbrega
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Mineral Oil ◽  
Hot Water ◽  
Soluble Solids ◽  
Post Harvest ◽  
Chemical Treatments ◽  
Peel Color ◽  
The World ◽  
Physical And Chemical

Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.

scholarly journals Some Ripening Changes during Storage and Ripening in Wax-coated Mangoes

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 814E-814
Author(s):  
Judith Zambrano ◽  
Sagrario Briceño ◽  
Lidis Pacheco ◽  
Clara Méndez
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Soluble Solids ◽  
Aqueous Suspensions ◽  
Plastic Containers

`Palmer' and `Keitt' mangoes (Mangifera indica L.) were treated with two commercial wax coatings. The fruit were placed in 20-liter plastic containers, stored at 5C, and 85% to 95% relative humidity. Fruit were dipped fully in 1% aqueous suspensions of Pro-long and Primafresh C (original concentration) and analyzed at 2-day intervals for 18 days, with day 0 being 24 h after harvest. The following parameters were monitored: peel and pulp color (L*, chroma, and hue), fresh weight loss, total soluble solids, and titratable acidity. Both waxes reduced the rate of loss fresh weight of mangoes as compared with uncoated fruit. No differences were found for titratable acidity and total soluble solids. Waxed fruit were lighter (higher L* values) and less intense (lower chroma values) in color than control fruits.

scholarly journals Physiological changes and shelf life of mango (Mangifera indica L.) Influenced by post harvest treatments

2018 ◽  
Vol 15 (2) ◽  
pp. 219-226 ◽  
Author(s):  
MI Hoque ◽  
S Chowhan ◽  
M Kamruzzaman
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Soluble Solids ◽  
Neem Extract ◽  
Post Harvest ◽  
Thin Plastic

The experiment examined the efficacy of various post harvest treatments namely control, hot water treatment, thin plastic film, chlorinated water, neem extract and garlic extract on shelf life and quality of mango. Parameters studied were colour, firmness, disease severity, disease incidence, total soluble solids, total weight loss, moisture content, dry matter and shelf life of mango. The longest shelf life of 15.41 days was found in mango fruits wrapped with thin plastic film.SAARC J. Agri., 15(2): 219-226 (2017)

scholarly journals The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

Coatings ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 83
Author(s):  
Hoda A. Khalil ◽  
Mohamed F. M. Abdelkader ◽  
A. A. Lo’ay ◽  
Diaa O. El-Ansary ◽  
Fatma K. M. Shaaban ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Combined Treatment ◽  
Stability Index ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Continuous Increase ◽  
Chitosan Coating ◽  
Combined Application ◽  
Fruit Decay

The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Effect of Blanching and Drying Temperatures on Physicochemical Properties of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder

2021 ◽  
Vol 12 (1S) ◽  
pp. 62-73
Author(s):  
Nor Anis Shafira Rosidi ◽  
Asmaliza Abdul Ghani @ Yaacob ◽  
Nurhayati Yusof ◽  
Norzaida Yusof
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Hot Water ◽  
Powdered Sample ◽  
Fruit Peel ◽  
Hot Air ◽  
Dragon Fruit ◽  
Large Production ◽  
Range Of Values ◽  
By Products

Large production of red dragon fruit by-products, which are frequently discarded from food industry has become a major waste problem. Converting this waste into useful products with good physicochemical properties could solve the pollution issues. Thus, a study was carried out to investigate the effect of blanching and drying temperatures on physicochemical properties of red dragon fruit peel powder. Dragon fruit peel was pre-treated with hot water at 90 °C for 2 minutes before being dried in hot air oven dryer at 50 °C, 60 °C and 70 °C. Results showed that the powdered sample of blanched and dried at 50 °C had significantly higher fiber, water activity and moisture content than those of unblanched/blanched and dried at 60 °C and 70 °C. Result also showed that the colour of this powder was similar to the fresh dragon fruit peel. When dried at 50 °C, the unblanched and blanched powders exhibited a slightly higher water solubility index compared to those dried at 60 °C and 70 °C. Based on the evaluation of bulk and tapped densities, all powders having the Carr Index in the range of values between 20 and 28 thus can be categorised as slightly poor flowing. For all conditions studied, powder that was blanched and dried at 50 °C was the best condition as it contained the highest amount of fiber with good physicochemical properties.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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