scholarly journals Effects of mode and timing of calcium chloride application on tissue calcium concentration and acceptability of mango fruits

2021 ◽  
Vol 21 (103) ◽  
pp. 18552-18573
Author(s):  
Naphis Mokaya Bitange ◽  
◽  
GN Chemining’wa ◽  
JL Ambuko ◽  
WO Owino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Calcium Concentration ◽  
Beta Carotene ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Flesh Color ◽  
Flesh Firmness ◽  
Peel Color ◽  
Fruit Flavor

Mango (Mangifera indica L) production in Kenya directly supports approximately 200,000 farmers and many other beneficiaries. Despite this, its production suffers from post-harvest losses due to the fruits' short shelf life in ambient conditions. Calcium maintains cell integrity, strengthens the cell wall, membrane structure, and thus increases shelf life. A completely randomized block design with a split plot arrangement was used to compare the effect of spraying and immersion of ‘Van Dyke' mango fruits at maturity or 15 days later in calcium chloride at different concentrations (0.5%, 1%, 1.5%, or 0%) and times on the fruit ripening rate and organoleptic acceptance. The peel firmness (N), total soluble solids (0Brix), flesh color (Ho), beta carotene (mg/100ml), and carbon dioxide evolution (ml/kg/hr) of fruits were determined at time 0 and every two days for up to eight days in ambient conditions. Additionally, organoleptic characteristics, flesh firmness, calcium concentration (g/mg), and their correlations were determined. Fruits immersed in calcium chloride at maturity had higher retained peel firmness (10.6 N, 10.3 N), deeper flesh color (37.45, 36.78), lower total soluble solids (14, 13.8), a lower carbon dioxide evolution (30.7 ml/kg/hr), higher beta carotene and higher flesh calcium concentration than fruits exposed to other treatments. Fruits sprayed at maturity outperformed those sprayed 15 days later in the studied parameters. Flesh calcium content correlated positively with flesh firmness (r= 0.913, r= 0.852), flesh color (r= 0.828, r= 0.841), fruit aroma (r=0.8199, r=0.841), and negatively with skin shriveling (r=-0.778, r=-0.806) and fruit flavor (r=-0.811, r=-0.829). Flesh firmness correlated negatively with skin shriveling (r=-0.868, r=-0.788) and fruit flavor (r=-0.8869, r=-0.821), but positively with peel color (r=0.9115, r=0.856) and aroma (r=0.907, r=0.848). Skin shriveling was found to have a negative relationship with peel color (r=-0.944, r=-0.93) and aroma (r=-0.944, r=-0.938), but a positive relationship with fruit flavor (r=0.933, r=0.947). Peel color correlated positively with aroma (r=0.979, r=0.977) and negatively with fruit flavor (r=-0.962, r=-0.950), respectively. Despite the effectiveness of post-harvest calcium chloride immersion in extending fruit shelf life, optimal use is advised to avoid deteriorated pulp flavor and increased shriveling. More research is needed to determine how calcium chloride can be made available to the fruit while it is still attached to the tree.

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.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

scholarly journals Color change and quality response of ‘lane late’ orange submitted to degreening process

2015 ◽  
Vol 35 (1) ◽  
pp. 144-153 ◽  
Author(s):  
FRANCISCA L. DE C. MACHADO ◽  
JOÃO P. CAJAZEIRA ◽  
JOSÉ M. C. DA COSTA
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Color Change ◽  
Titratable Acidity ◽  
High Relative Humidity ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Peel Color ◽  
Golden Yellow ◽  
Puncture Force

This study aimed at evaluating the effects of ethylene on peel color and compositional changes in ‘Lane late’ orange stored under refrigerated and ambient conditions. Physiologically mature, but green-peeled, oranges were exposed to ethylene gas under room temperature and high relative humidity for 24 hours. Storage chamber was ventilated with fresh air after 12 hours to mitigate consequences derived from fruit respiration. Both nondestructive analysis, such as peel color (hue angle, chromaticity, and brightness) and weight loss, and destructive ones (soluble solids, titratable acidity, pH, soluble solids to acidity ratio, and puncture force) were performed upon harvest, after degreening, and every three days during eighteen days in storage. Experiment was carried out using an entirely randomized design with thirty replications for nondestructive and four replications for destructive analyses, in a split plot scheme. Exposure to ethylene ensured a golden yellow peel for both fruit stored under ambient and refrigerated conditions. High relative humidity, associated with low temperature prevented fruit from losing moisture. Fruit exposure to ethylene did not affect weight loss, soluble solids, titratable acidity, pH, soluble solids, acidity ratio, or puncture force.

scholarly journals Polysaccharide based edible coating on sapota fruit

2016 ◽  
Vol 30 (4) ◽  
pp. 551-557 ◽  
Author(s):  
Joslin Menezes ◽  
K.A. Athmaselvi
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Chemical Parameters ◽  
Organoleptic Properties ◽  
Physico Chemical ◽  
Significant Difference ◽  
Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

scholarly journals FLESH COLOR AS A PEACH MATURITY INDEX

HortScience ◽  
1994 ◽  
Vol 29 (4) ◽  
pp. 245b-245
Author(s):  
Walter Boswell ◽  
Bernard Bible ◽  
Suman Singha
Keyword(s):  
Prunus Persica ◽  
Consumer Preference ◽  
Maturity Index ◽  
Soluble Solids ◽  
Flesh Color ◽  
Flesh Firmness ◽  
Harvest Dates ◽  
Hue Angle

Flesh color has been proposed as a maturity index for peaches. The objective of the present study was to determine the effectiveness of this parameter in `Loring', `Jersey Dawn', `Madison', and `Raritan Rose' peach (Prunus persica L. Batsch). Fruit were picked at weekly intervals at three or four harvest dates, with five fruit per cultivar being picked from each of three trees. Flesh firmness and soluble solids were measured immediately following harvest, and CIELAB coordinates (L*a*b*) of blush and flesh color were determined with a Minolta CR-200b calorimeter. There was a highly significant correlation (P < 0.001) between firmness and flesh hue angle for all four cultivars and with flesh chroma especially for the white-fleshed `Raritan Rose'. The correlation values between firmness and blush hue angle were consistently lower. Soluble solids did not consistently correlate with flesh or blush color. Even though blush color influences consumer preference, it was not as good an indicator of maturity as flesh color for the cultivars that we tested.

scholarly journals The Influence of Aminoethoxyvinylglycine and Ethephon on Objective and Sensory Quality of 'Delicious' Apples and Apple Juice at Harvest and after Storage

HortScience ◽  
2005 ◽  
Vol 40 (7) ◽  
pp. 2102-2108 ◽  
Author(s):  
S.R. Drake ◽  
T.A. Eisele ◽  
M.A. Drake ◽  
D.C. Elfving ◽  
S.L. Drake ◽  
...  
Keyword(s):  
Apple Juice ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Flesh Color ◽  
Ethylene Concentration ◽  
Long Term Storage ◽  
Solids Concentration ◽  
Peel Color ◽  
Sensory Preference ◽  
Atmosphere Storage

This study was conducted over three crop seasons using 'Delicious' (Scarletspur strain) apple trees on MM.111 rootstock. The bioregulators aminoethoxyvinylglycine (AVG) and ethephon (ETH) were applied alone or in combinations at various time intervals before harvest. Fruit response to bioregulators was evaluated at harvest and after storage. AVG applied 4 weeks before first harvest retarded starch loss at harvest, retained greater firmness, and reduced internal ethylene concentration and watercore of fruit at harvest and after both regular and controlled atmosphere storage. AVG did not influence peel color (hue values), but the flesh color of treated apples was more green. AVG in all instances tended to reduce the sensory scores for apples and apple juice. In contrast, ETH enhanced starch hydrolysis, flesh color development (green to more yellow), and soluble solids concentration while reducing titratable acidity levels. ETH had no influence on fruit firmness at harvest, but reduced firmness levels after storage in an inverse relationship to the concentration applied. Sensory values for whole apples were not influenced by ETH treatment, but ETH improved sensory preference for apple juice, particularly at early harvest. Applying AVG before ETH enhanced soluble solids and sensory scores for both fruit and juice. Treating with AVG followed by ETH at 150 mg·L–1 permitted the maintenance of satisfactory firmness values (>53.4 N) after long-term storage along with better quality and sensory perceptions. Using specific combinations of both AVG and ETH permitted ETH-mediated improvements in objective and perceived fruit quality to be obtained without the losses in flesh firmness and storability due to uncontrolled ethylene evolution and ripening typically observed when ETH is applied alone preharvest.

scholarly journals Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

2016 ◽  
Vol 5 (2) ◽  
pp. 23 ◽  
Author(s):  
Joyce Chepngeno ◽  
Willis O Owino ◽  
John Kinyuru ◽  
Ngoni Nenguwo
Keyword(s):  
Calcium Chloride ◽  
Chilling Injury ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Uniform Size ◽  
Positive Effects ◽  
Postharvest Application ◽  
Postharvest Life

<p>Precooling and postharvest application of calcium chloride (CaCl<sub>2</sub>) on produce has positive effects in maintaining the produce quality during storage. However, there is variation in the response of the produce to different CaCl<sub>2 </sub>concentrations<sub>. </sub>As a result, there is need to establish optimal concentrations of calcium chloride that can extend postharvest life of targeted produce. Fresh good quality produce (tomatoes, carrots, courgettes and African eggplants) of uniform size and maturity were harvested and sampled into four portions. One was a control, hydrocooled with water only at 2±1 <sup>0</sup>C and the others were hydrocooled with water containing CaCl<sub>2</sub> at 0.5%, 1.0% and 1.5%. After hydrocooling, tomatoes, African eggplants and courgettes were stored at 10 <sup>0</sup>C, while carrots were stored at 7 <sup>0</sup>C, all at 95% constant relative humidity, and sampled every two days for quality assessment. Weight loss, chilling injury, vitamin c and beta-carotene loss were reduced by application of calcium chloride. Titratable acidity decrease and increase in total soluble solids and specific sugars was also slowed by application of CaCl<sub>2</sub>.</p>

scholarly journals Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Deniz Erogul ◽  
İsmail Özsoydan
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenol Content ◽  
Peach Cultivar ◽  
Flesh Firmness ◽  
Fruit Flesh ◽  
Total Antioxidant

AbstractA good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the ‘Cresthaven’ peach cultivar on the fruit quality at harvest and after storage at 2°C (8 days) plus shelf life at 20°C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. In fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the ‘Cresthaven’ peach variety.

scholarly journals Postharvest quality and shelf life of Passiflora cincinnata BRS Sertão Forte fruits according to type of fertilization and storage

2022 ◽  
Vol 44 (1) ◽  
Author(s):  
Maria Madalena Rinaldi ◽  
Ana Maria Costa ◽  
Juaci Vitória Malaquias ◽  
Eder de Souza Martins
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Organic Fertilization ◽  
Biotite Schist ◽  
Postharvest Life ◽  
And Storage

Abstract The present study aimed to evaluate the physicochemical characteristics and shelf life of P. cincinnata BRS Sertão Forte fruits produced with conventional fertilization recommended for passion fruit, conventional organic fertilization, organic fertilization enriched with biotite schist, conventional fertilization with replacement of the potassium source and chemical fertilization only and the mineral nutrition of plants stored under ambient and refrigerated conditions. Analyses of pH, soluble solids, titratable acidity, ratio, color, texture and mass loss were performed. Fertilizers differed in terms of nutrient absorption associated with protein synthesis (N, S, B, Cu, Mn, Zn), especially where soil remineralizer was applied. Treatments without fertilization and that with organic fertilization enriched with biotite schist soil remineralizer also positively influenced fruit physicochemical properties such as color and texture. Fruits stored under refrigeration conditions showed the best results for the conservation of their qualitative characteristics. Under the conditions of the present study, it could be concluded that the postharvest life of P. cincinnata fruits stored under refrigeration at 100C is at least 60 days. This period is 30 days under ambient conditions.

scholarly journals Effect of Plant Extracts on the Postharvest Performances of Vegetables

2019 ◽  
pp. 38-43
Author(s):  
Rubaiya Pervin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Sabiha Sultana ◽  
Mehnaj Tabassum ◽  
Jeba Afroza Jui
Keyword(s):  
Shelf Life ◽  
Plant Extracts ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Bitter Gourd ◽  
Microbial Infection ◽  
Ambient Conditions ◽  
Ginger Extract ◽  
Pointed Gourd

Plant extracts are recognized as safe and low-cost materials for postharvest treatments to increase the shelf life of horticultural commodities. However, in Bangladesh plant extracts are rarely used and very little research outcomes have been reported in Bangladesh context. Hence the current study was conducted to evaluate the effectiveness of combined botanical extracts in maintaining postharvest physico-chemical properties and extending shelf life of some summer vegetable (Bitter gourd, Brinjal and Pointed gourd) of Bangladesh. Freshly harvested vegetables were left untreated (control- T1) or treated with combination of aloe vera and thankuni extracts (T2); onion, garlic and ginger extracts (T3); aloe vera, thankuni, onion, garlic and ginger extracts (T4). Then they were kept for two weeks in uncovered paper carton in ambient conditions to observe their postharvest performances in respect of microbial infection (%), total soluble solids (% Brix), pH (magnitude), ascorbic acid content (mg/100 g), weight loss (%), shelf life (days), firmness (score) and color (score). In comparison to the control (T1), the postharvest properties were well maintained in T2 treated bitter gourd, and T4 treated pointed gourd and brinjal as recorded accordingly for shelf life (7.33, 6.63 and 7.30 days), content of vitamin C (39.56, 48.83 and 1.4 mg/100g), microbial infection (14.64%, 0% and 3.53%), rate of pH reduction (22.59%, 10.59% and 15.45% ), loss of fresh weight (1.39, 1.82 and 1.65-fold lower than T1) and color and firmness scores (1.22 and 1.36; 1.19 and 1.23; 1.8 and 1.39-fold higher than T1). From the current study it could be concluded that, the combination of aloe vera and thankuni extract would be considered as a suitable treatment for maintaining postharvest properties in bitter gourd. For pointed gourd and brinjal, the combination of aloe vera, thankuni, onion, garlic and ginger extract would be a suitable extract in this regard. South Asian J. Agric., 7(1&2): 38-43

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