Salicylic acid delayed postharvest ripening and enhanced shelf life of tomato fruits at ambient storage

2018 ◽  
pp. 115-122 ◽  
Author(s):  
D. Mandal ◽  
W.F. Laldingliana ◽  
T.K. Hazarika ◽  
B.P. Nautiyal
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Tomato Fruits ◽  
Ambient Storage ◽  
Postharvest Ripening

scholarly journals Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

2016 ◽  
Vol 7 (6) ◽  
pp. 1272-1278
Author(s):  
Debashis Mandal ◽  
◽  
Lalhlimpuii Pautu ◽  
Tridip Kumar Hazarika ◽  
Bhagwati Prasad Nautiyal ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Refrigerated Storage ◽  
Tomato Fruits ◽  
Physico Chemical ◽  
Chemical Attributes

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.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

EVALUATION OF COATINGS FOR SHELF LIFE ENHANCEMENT AND QUALITY RETENTION IN BER (ZIZYPHUS MAURITIANA LAMK.)

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Ankush Relhan ◽  
Manish Bakshi ◽  
Prerna Gupta ◽  
Vikas Kumar ◽  
Shailesh Kumar Singh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Minimum Weight ◽  
Sugar Content ◽  
Storage Conditions ◽  
Petroleum Jelly ◽  
Total Sugars ◽  
Climacteric Fruit ◽  
Ambient Storage ◽  
Quality Retention ◽  
Life Enhancement

Ber, a climacteric fruit crop, is liable to spoilage during storage. This study aims to evaluate the effect of coatings on shelf life and quality retention in ber under ambient storage conditions. Coated and uncoated ber fruits were stored at ambient storage temperatures (±25ºC) for 10 days and accessed every 2 days for analysis. Ber fruits reported minimum weight loss (2.68g), PLW (14.35%) and TSS (9.52%) with the application of petroleum jelly coating. Minimum total sugars (8.98%), minimum reducing sugar content (3.96%), maximum non-reducing sugars (5.69%) and maximum antioxidant activity (63.83%) was recorded in fruits with petroleum jelly coating. This study highlights the importance of coating of fruits for enhanced shelf life and quality retention under ambient storage conditions.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

2019 ◽  
Vol 8 (4) ◽  
pp. 1503-1507
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Quality Evaluation ◽  
Standard Procedure ◽  
Life Study ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Microbial Analysis ◽  
Retort Pouch ◽  
Shelf Life Studies

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

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