EFFECTS OF CHITOSAN ON FRUIT SHELF-LIFE AND QUALITY OF STARFRUIT UNDER PASSIVE AND ACTIVE PACKAGING

2015 ◽  
pp. 149-154
Author(s):  
Zulferiyenni ◽  
A. Pradipta ◽  
H. Rahman ◽  
S.E. Widodo
Keyword(s):  
Shelf Life ◽  
Active Packaging ◽  
Fruit Shelf Life

scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

scholarly journals Heat Unit Establishment as Harvest Criteria on “Mas Kirana” Banana at Various Times of Anthesis

2018 ◽  
Vol 5 (2) ◽  
pp. 41-48
Author(s):  
Muhammad Syaifuddin Abdurrohim ◽  
Winarso Drajat Widodo ◽  
Ketty Suketi
Keyword(s):  
Shelf Life ◽  
Fruit Size ◽  
Heat Unit ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical Quality ◽  
Fruit Shelf Life ◽  
Physical And Chemical ◽  
Minimum Heat

The method for determining the appropriate time to harvest banana could affect the shelf life and quality of banana fruits during storage. The objectives of this study were to establish the heat unit as harvesting criteria of banana “Mas Kirana” and to evaluate how heat unit affects fruit shelf life and postharvest maturity characteristics. The research was conducted at PTPN VIII Parakansalak Plantation, Sukabumi, West Java, Indonesia, in November 2017 to February 2018. Laboratory analysis was conducted in Postharvest Laboratory, Department of Agronomy and Horticulture IPB in February to April 2018. The experiment was organized in a completely randomized design with a single factor of eight different flower tagging times after anthesis. Each treatment was replicated five times totaling 40 experimental units. The results showed that the different times of anthesis did not affect fruit size, weight per hand, number of fruits per hand and weight per fruit. Different time of anthesis did not affect respiration rate, fruit shelf life, physical and chemical quality. The minimum heat unit of 650ºC degree days can be used as harvesting criteria for banana “Mas Kirana”. The number of day after anthesis was 39 to 43 with fruit shelf life of 12 to 16 days. 

scholarly journals Effects of Elevated CO2, Liquid Coating, and Ethylene Inhibitors on Postharvest Storage and Quality of Mango

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 496D-496
Author(s):  
Abdullah Al-Solaiman ◽  
Fouad M. Basiouny
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mangifera Indica ◽  
Ethanol Vapor ◽  
Control Atmosphere ◽  
Ethylene Inhibitors ◽  
Physiological Maturity ◽  
Fruit Shelf Life ◽  
High Level

Mango fruits (Mangifera indica L. cv. Tommy Atkins) were harvested at early physiological maturity to study the effects of postharvest treatments on storage and fruit shelf-life. The fruits were subjected to control atmosphere (20 CO2 +3% O2, and 30% CO2 + 3% O2), liquid coating (NatureSeal and Polyamine), and ethanol vapor. The fruits were kept for 4 weeks at 50 + 3°F then removed from the cold storage and maintained at room temperature. Mango fruits stored at high level of CO2 or dipped in NatureSeal had better shelf-life than fruits stored at a low level of CO2 or with ethanol vapor.

scholarly journals Postharvest Quality of ‘Carabao’ Mango as Affected by Spun-Bound Bagging Materials

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Leizel Secretaria ◽  
◽  
Emma Ruth Bayogan ◽  
Christine Diana Lubaton ◽  
Anastacia Nortate ◽  
...  
Keyword(s):  
Shelf Life ◽  
High Density Polyethylene ◽  
Color Change ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Ripe Stage ◽  
Fruit Shelf Life ◽  
Production Problems

A safe option to address some production problems such as insect damage, diseases, and blemishes in mango is fruit bagging. ‘Carabao’ mango fruit at 55 days after flower induction (DAFI) were bagged with three bagging materials: old newspaper (control), spun-bound high density polyethylene (SHDPE, DuPont™ Tyvek® Homewrap, 0.15 mm thick) and non-woven spunbound polypropylene (NSPP, 0.03mm thick). Bagged mango fruit were harvested at 118 DAFI. At harvest, NSPP bagging material resulted in better quality of fruit compared to newspaper and SHDPE. Advanced color change was observed both in newspaper and SHDPE at 4 and 8 days after harvest (DAH). Compared to newspaper and SHDPE, slower color change was observed in fruit bagged with NSPP up to 8 DAH. The degree of anthracnose infection did not differ among bagging materials. Higher degree of stem end rot (SER) infection was noted in newspaper at table ripe stage (TRS). Onset of SER was delayed by about a day in NSPP and SHDPE. At 8 DAH, lowest weight loss was observed in mango bagged with newspaper. Slightly longer shelf life of about a day (0.72 d) was noted in NSPP-bagged fruit. Shelf life was reduced in newspaper which may be attributed to fruit reaching TRS faster by a day and earlier onset of SER. Total soluble solids in fruit bagged with SHDPE was lower upon harvest and during storage at 8 days while firmness did not vary among bagging materials. NSPP showed potential as bagging material that can maintain better quality of ‘Carabao’ mango fruit.

Shelf Life of Meat Using Edible Active Packaging Enriched Films

2020 ◽  
Vol 57 (1) ◽  
pp. 25
Author(s):  
M. D. Srisuruthi ◽  
R. Balasasirekha
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Leaf Extract ◽  
Nutrient Content ◽  
Sensory Attributes ◽  
Packaging Material ◽  
Active Packaging ◽  
Effective Alternative ◽  
Betel Leaf

Packaging is one of the most important processes to preserve the quality of food. Edible polymer is an effective alternative to synthetic polymers. Active packaging is incorporating antimicrobials and/or antioxidants in packaging material. Application of these technologies can improve safety of foods. In this study active edible film was formulated and standardised with concentration of 2.25% of sodium alginate, 1% glycerol, 2% CaCl2. Meat was chosen as it is a widely used perishable food. Garlic, atibala and betel leaf were chosen as the sources of active compounds. Betel leaf extract infused films were found to be more acceptable over garlic and atibala infused films. Edible Films (EF) with varying concentrations of betel leaf extract was formulated namely EFS, EF10, EF20, EF30 and EF40. The impact of the extract infused films was studied for its physical and physico-chemical properties, sensory attributes, nutrient content and shelf life extension ability. Varying concentrations of betel leaf extract didn't influence the thickness of the film whereas the film with P.betel leaf extract showed higher grammature values than that of the film without antioxidants. There was a gradual increase in solubility and antioxidant activity as the concentration of P.betel leaf extract increased. The antioxidant activity of EF10, EF20, EF30 and EF40 are 37.12%, 38.48%, 42.37% and 42.89% respectively. Sensory evaluation indicated that EF20 and EF10 had good overall acceptability. Nutrient quality of EF40 was highest followed by the other three formulations EF30, EF20 and EF10 in decreasing fashion. EF20 had acceptable sensory attributes and also possessed better nutrient content with carotene 1.67 mg, iron 4.23 mg and calcium 0.29 g. The seven days total plate count study of meat packed with EF20 revealed higher bacterial count of 5.88±0.087 log CFU g-1 in control than the EF20 i.e., 3.32±0.081 log CFU g-1. The study concludes that the usage of plant based antioxidants and antimicrobials can be effective alternative replacing chemicals used as food packaging material for increasing the shelf life of a food product

scholarly journals Ozone slows down anthracnose and increases shelf life of papaya fruits

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Osvaldo Pereira da Silva Neto ◽  
Elaine Vasconcelos da Silva Pinto ◽  
Márcio Akio Ootani ◽  
Joel Lima da Silva Junior ◽  
Jânia Lilia da Silva Bentes Lima ◽  
...  
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Safe Alternative ◽  
Peel Color ◽  
Fruit Shelf Life ◽  
Commercial Fungicide

Abstract This study investigated the effect of ozone on papaya postharvest conservation, aiming at controlling anthracnose and increasing fruit shelf life. The experiment was conducted at the Laboratory of Product Technology, Federal University of Amazonas, Manaus-AM. Fruits were treated with 0; 0.6; 1.5 and 3.3 ppm ozone and commercial fungicide. They were then stored at room temperature (27 ± 2 °C and 65 ± 5% RH). Incidence, severity, number and size of anthracnose lesions were determined, as well as postharvest quality by assessing shelf life; accumulated and daily fresh mass loss (%), peel color, electrolyte leakage (%), soluble solids (%), titratable acidity (g 100 g-1), soluble solids / titratable acidity ratio, pH and vitamin C (mg 100 g-1). Ozone reduced anthracnose severity in the short (3.3 ppm) and long term (1.5 ppm), making it as effective as a commercial fungicide. Ozone increased shelf life by seven days and maintained the postharvest quality of papaya fruits. Thus, ozone becomes a potential technology for postharvest use as a safe alternative to the use of pesticides in reducing anthracnose and increasing shelf life of papaya fruits.

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