scholarly journals Influence of the use of acids and films in post-harvest lychee conservation

Revista CERES ◽  
2012 ◽  
Vol 59 (6) ◽  
pp. 745-750 ◽  
Author(s):  
Danielle Fabíola Pereira da Silva ◽  
Leila Cristina Rosa de Lins ◽  
Elaine Cristina Cabrini ◽  
Beatriz Gonçalves Brasileiro ◽  
Luiz Carlos Chamhum Salomão
Keyword(s):  
Citric Acid ◽  
Hydrochloric Acid ◽  
Mass Loss ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Pericarp Color ◽  
Fruit Pericarp ◽  
Pericarp Browning

Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

scholarly journals Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety

2020 ◽  
pp. 1-11
Author(s):  
P. Kumah ◽  
P. K. Tandoh ◽  
K. S. Konadu
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Value Chain ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Fruit Weight ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Quality And Shelf Life

Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control.

scholarly journals Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 433D-433
Author(s):  
T. Vilasachandran ◽  
Steven A. Sargent
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Hue Angle ◽  
Pericarp Color ◽  
Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

scholarly journals Shelf life of lace varieties under different kinds of packaging and harvesting times

2020 ◽  
Vol 13 (1) ◽  
pp. 18
Author(s):  
T. S. Pires ◽  
A. J. Braz ◽  
B. L. L. Coelho ◽  
J. P. M. Carvalho ◽  
A. P. S. Siqueira
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Loss Of Mass ◽  
Solids Content

The objective of this work was to evaluate the shelf life of purple curly and crisp lettuce varieties in two different harvesting periods with different borehole, no bore and no packaging, evaluating soluble solids content, titratable acidity and mass loss. All parameters were statistically significant, but the most important was the loss of mass, indicating that the treatments with the use of the package without bore harvested at 5:30 proved to be the most effective in the conservation of lettuce during the epochs.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers

2019 ◽  
pp. 1-8
Author(s):  
A. A. Balogun ◽  
C. C. Ariahu ◽  
J. K. Ikya
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Reaction Rates ◽  
Soluble Solids ◽  
Clay Brick ◽  
Burnt Clay ◽  
Evaporative Cooler ◽  
Fresh Tomato

A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of fruits and vegetables were designed, constructed and tested. The evaporative coolers comprised of double burnt-brick walls (1.29×2.55×2.56 m) external and (1.13×1.27×2.08 m) internal, (L×W×H). The physicochemical, microbiological and sensory attributes of fresh tomatoes stored in the coolers and at ambient were evaluated. Metabolic rates of tomatoes were highest at ambient storage followed by NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage of tomatoes. Fresh tomatoes stored in ABBEC exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than NBBEC and ambient. ABBEC storage further improved the microbial quality and shelf life of fresh tomatoes. The aluminum cladded evaporative cooler was the best storage facility for stop gap extension of shelf life of tomatoes.

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