Extension of Shelf-Life of Tomato Using Irradiated Chitosan and its Physical and Biochemical Characteristics

2018 ◽  
Vol 67 ◽  
pp. 16-23
Author(s):  
Nehar Parvin ◽  
M.A. Kader ◽  
Roksana Huque ◽  
M.E. Molla ◽  
Mubarak A. Khan
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Chitosan Solution ◽  
Natural Preservative ◽  
Biochemical Characteristics ◽  
Post Harvest ◽  
Chitosan Coating ◽  
And Control ◽  
Total Bacteria

The effect of irradiated chitosan coating on post-harvest preservation of tomato was observed in this study. Irradiated chitosan (40 kGy) solution of various concentrations (500, 750, 1000, 1500 and 2000 ppm) were applied on post-harvest preservation of tomato. Both chitosan treated and untreated (control) tomato were stored at room temperature in open and zip bag conditions. The effect of coating of various chitosan solutions on tomato were observed during storage period. The percentage of weight loss and spoilage rate of the preserved and control tomato samples were investigated. Several parameters (such as total bacteria count, total mold count, moisture, ash, acidity, vitamin C, sugar, protein and fat) were analyzed for irradiated chitosan coated tomato in open condition after 3-weeks storage period. In addition, the same parameters were also analyzed for control tomato. Considering all parameters, the results revealed that 1500 ppm chitosan solution performed better in extending the shelf- life of tomato as compared to the control and other treated samples. Thus, this observation recommend that irradiated chitosan coating have the potential to be used as natural preservative to maintain quality and extending shelf-life of tomato.

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 The Usage of Chitosan from Shrimp Waste as Natural Preservative for Fish Cilok (Traditional Food in Indonesia)

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
H.B.A Jayawardana ◽  
Ahmad Afandi
Keyword(s):  
Room Temperature ◽  
Chitosan Solution ◽  
Food Preservation ◽  
Traditional Food ◽  
Shrimp Waste ◽  
Natural Preservative ◽  
Research Results ◽  
Chitosan Coating ◽  
Organoleptic Test ◽  
Good Taste

<p><em>Cilok </em>is one of the traditional food in Indonesia. <em>Cilok</em> is a popular treat among Indonesians due to its good taste and cheap price. To make it last longer, <em>cilok</em> is sometimes added with preservative. However, such attempt will endanger consumers if dangerous preservatives are used, such as formaldehyde and borax. Their usage in food preservation may negatively impact consumers’ health. The aim of this research was to develop an alternative, natural preservative for fish <em>cilok</em>. The preservative would be chitosan. The method used is an experiment that is by making a chitosan solution from the shrimp skin waste. In the experiment, chitosan was extracted from shrimp waste. A 1,5% chitosan concentrate was used. Its preservation potency was tested by giving three treatments towards fish <em>cilok</em>: fish <em>cilok</em> with 1,5% chitosan coating; fish <em>cilok</em> mixed with 1,5% chitosan solution and fish <em>cilok</em> without chitosan. The three treatments were observed and an organoleptic test was performed according to the preservation time in a room temperature on Day 1, 2, 3, 4 and 5. The parameters tested during the experiment were taste, color, odor and texture of fish <em>cilok</em>. The research results showed that fish <em>cilok</em> coated with 1,5% chitosan solution lasted longer than fish <em>cilok</em> without or added with chitosan.</p><p><em> </em></p><p><strong>Keywords</strong>: <em>chitosan</em>, <em>natural</em> <em>preservative</em>, <em>fish</em> <em>cilok</em></p>

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 EFEKTIVITAS INFUSA DAUN JAMBU BIJI (Psidium guajava) SEBAGAI PRESERVATIF ALAMI PADA KARKAS PUYUH

2021 ◽  
Vol 46 (2) ◽  
pp. 127
Author(s):  
Eulis Tanti Marlina ◽  
Ellin Harlia ◽  
Yuli Astuti Hidayati ◽  
Deden Zamzam Badruzzaman ◽  
Wowon Juanda
Keyword(s):  
Shelf Life ◽  
Experimental Method ◽  
Psidium Guajava ◽  
Antimicrobial Compounds ◽  
Natural Preservative ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Guava Leaves ◽  
Total Bacteria

Guava leaves can be used as a natural preservative in quail carcass because they contain antimicrobial compounds such as flavonoid and tannin. This study studied the effect of using guava leaves infusion on quail carcass on the total bacteria, Enterobacteriaceae, and early spoilage.  The research used an experimental method with a completely randomized design, 3 treatments of guava leaves infusion concentration, namely P1 = 25%, P2 = 50%. And P3 = 75%, each treatment was repeated 6 times.  The application of infusion to quail carcass was carried out by immersion for 15 minutes.  Data were analyzed using ANOVA and Turkey’s test.  The results showed that the total bacteria and Enterobacteriaceae before immersion were 3.80 x 107 cfu/g and 1.90 x 104 cfu/g, respectively.  Soaking quail carcass in guava leaves infusion was able to reduce the total bacteria and Enterobacteriaceae to 72.15% and 78.50%, respectively.  The early spoilage was inversely proportional to the total bacteria and Enterobacteriaceae resulted in longer shelf life.

scholarly journals Effective ?-radiation Dose on Chitosan for Preservation of Mangoes (Mangifera indica)

2013 ◽  
Vol 2 ◽  
pp. 35-40 ◽  
Author(s):  
Ashna Islam ◽  
Mahfuza Sharifa Sultana ◽  
Fahmida Parvin ◽  
Mubarak A Khan
Keyword(s):  
Weight Loss ◽  
Radiation Dose ◽  
Shelf Life ◽  
Effective Dose ◽  
Room Temperature ◽  
Color Change ◽  
Mangifera Indica ◽  
Chitosan Solution ◽  
Effective Radiation Dose ◽  
Effective Radiation

The effective dose of ? radiation on chitosan for mango preservation was studies in this work. The 2% chitosan solution was irradiated with at various total doses (50-200 kGy). The mature green mangoes were soaked in un-irradiated and irradiated chitosan solutions and then they were stored at normal room temperature. The percentage of weight loss, color change and percentage of spoilage were observed for 15 days in control, un-irradiated and irradiated chitosan coated mangoes. The overall results showed the superiority of 50 kGy and 100 kGy irradiated chitosan in extending shelf life of mango as comared to control, un-irradiated and 120 kGy to 200 kGy irradiated chitosan. Jahangirnagar University Environmental Bulletin, Vol.2, 35-40, 2013 DOI: http://dx.doi.org/10.3329/jueb.v2i0.16328

Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits

2020 ◽  
Vol 26 (8) ◽  
pp. 696-705
Author(s):  
Xu Zhang ◽  
Juan Wu ◽  
Chuanshan Xu ◽  
Na Lu ◽  
Yuan Gao ◽  
...  
Keyword(s):  
Photodynamic Therapy ◽  
Shelf Life ◽  
Food Industry ◽  
Room Temperature ◽  
High Efficiency ◽  
Anaerobic Bacteria ◽  
Optimum Concentration ◽  
Thermal Sterilization ◽  
Facultative Anaerobic Bacteria ◽  
Total Bacteria

In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results showed that the optimum concentration of curcumin and the energy density required were 0.5 μM and 7.2 J/cm2, respectively. Photodynamic therapy showed an excellent disinfection rate for the fresh fruits with a reduction of more than 80% in the total bacteria and coliform counts. The photodynamic therapy inhibited species that belonged to the categories of gram-negative and facultative anaerobic bacteria, except for two species of the Trichoderma fungus. Importantly, photodynamic therapy prolonged the shelf-life of grapes for two days at room temperature. Therefore, photodynamic therapy should be commercialized as a high efficiency and non-thermal sterilization technology for use in the food industry.

scholarly journals THE EFFECT OF CHITOSAN COATING ON COLOR AND BRIX OF RED GRAPES (Vitis vinivera) IN STORAGE

2020 ◽  
Vol 9 (4) ◽  
pp. 361
Author(s):  
Andra Tersiana Wati ◽  
Elok Pawening Maharani
Keyword(s):  
Storage Time ◽  
Chitosan Solution ◽  
Statistical Test ◽  
Edible Coating ◽  
Agricultural Product ◽  
Red Grapes ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Chitosan Concentration ◽  
And Storage

Fruits are a type of perishable agricultural product. One of the post-harvest handling efforts to maintain the freshness of the fruit is chitosan coating. Research has been carried out on various level concentration of chitosan as a coating for grapes (Vitis vinifera) and storage time. This study aims to determine the effect of chitosan concentration on water content,  color and brix of red grapes after storage. Chitosan coating was carried out by immersion methods at various levels of chitosan concentration, namely 0%, 0.5%, 1%, 1.5% and 2% (w/v) with immersion times of 30 seconds and 60 seconds. Based on the statistical test, it is shown that the chitosan concentration of 1.5% (w/v) with immersion time of 60 seconds and storage time on the 5th day is the most optimum for the brightness level of the grapes because the chitosan layer can close the pores of red grapes so that the respiration process aerobic and CO2 which affect color can be inhibited by chitosan solution. Keywords: Chitosan, edible coating, grape, post harvest, shelf life

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

scholarly journals A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

HortScience ◽  
2015 ◽  
Vol 50 (7) ◽  
pp. 1035-1040 ◽  
Author(s):  
Zienab F.R. Ahmed ◽  
Jiwan P. Palta
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Membrane Integrity ◽  
Ion Leakage ◽  
Banana Fruit ◽  
Fruit Peel ◽  
Pulp Tissue ◽  
Postharvest Application ◽  
Fruit Shelf Life ◽  
And Control

Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4–5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1–3 days. Thus 1–2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1–2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.

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