scholarly journals Effect of Post-Harvest Treatments on Shelf Life and Quality of Guava (Psidium guajava L.) cv. Allahabad Safeda

2019 ◽  
Vol 8 (10) ◽  
pp. 2104-2114
Author(s):  
Ajay Gangle ◽  
Sudheer Kumar Kirar ◽  
C. S. Pandey
Keyword(s):  
Shelf Life ◽  
Psidium Guajava ◽  
Post Harvest

scholarly journals Effect of Post Harvest Treatments on the Shelf life and Quality of Guava [Psidium guajava (L.)] cv. Allahabad Safeda

2019 ◽  
Vol 8 (01) ◽  
pp. 2686-2697
Author(s):  
Afreen Tabasum ◽  
Ch. Raja Goud ◽  
Veena Joshi ◽  
D. Anitha Kumari ◽  
A. Bhagwan
Keyword(s):  
Shelf Life ◽  
Psidium Guajava ◽  
Post Harvest

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 Effects of Sanitizers on the Control of Alternaria sp. Fungus for ‘Palmer’ Mango Conservation

2020 ◽  
Vol 12 (9) ◽  
pp. 216
Author(s):  
E. P. da Silva ◽  
A. Figueiredo Neto ◽  
J. C. Silva ◽  
V. P. Donzeli ◽  
M. S. Costa ◽  
...  
Keyword(s):  
Shelf Life ◽  
Factorial Design ◽  
San Francisco ◽  
Chlorine Dioxide ◽  
Post Harvest ◽  
Full Development ◽  
Alternaria Sp ◽  
Ozonated Water

One of the main problems faced by mango growers in the San Francisco Valley, Brazil, is caused by fungi. Among them, the genus Alternaria, Lasodiploida and Colletotrichum stand out. Sanitization methods have been studied in order to control the proliferation of these microorganisms and increase the shelf life of the fruits. Thus, two methods of sanitization were evaluated: Ozone and chlorine dioxide, in the control of fungi of the genus Alternaria and in the increase of post-harvest quality of Palmer mango fruits. We used a 3 × 5 factorial design with three treatments applied to fruits previously inoculated with fungi, five evaluation periods and five replications, totaling 75 experimental units. The treatments consisted of ozonated water at 3 ppm, chlorine dioxide at 12 ppm, and a control without sanitization. We noted the full development of fungi from the 10th day after contamination, more significantly for the control and to a lesser extent for the treatment with ozone. The methods of conservation with ozone and chlorine dioxide proved efficient in the conservation of fruits. The treatment with chlorine dioxide shows a significant efficiency in the control of penetration of fungi of the genus Alternaria inside the fruits.

scholarly journals AN ASSESSMENT OF EDIBLE COATING AND ITS IMPACT ON SHELF LIFE AND POST HARVEST QUALITY OF GUAVA (PSIDIUM GUAJAVA L.) FRUITS – A REVIEW

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Shaifali Shaifali
Keyword(s):  
Food Security ◽  
Shelf Life ◽  
New Products ◽  
Psidium Guajava ◽  
Edible Coating ◽  
The Other ◽  
Direct Result ◽  
Postharvest Treatment ◽  
Agricultural Yields

Legitimate postharvest treatment of food produces is a higher priority than the serious and broad cultivating in making sure about nourishment for a country, since misfortunes are a misuse of food as well as they speak to a comparable misuse of human exertion, ranch inputs, jobs, speculations and scant recourses, for example, water. Postharvest misfortunes of agricultural yields when all is said in done and new products of the soil (perishables) specifically are normal issues in creating nations, similar to Ethiopia, which negatively affects the food security program. This is mostly a direct result of their transitory nature, absence of information and deficiency of capital. The other explanation is that a large portion of these perishables are delivered by little scope ranchers the individuals who have restricted information and monetarily poor in the creating nations. Along these lines, assessment of postharvest misfortunes of new foods grown from the ground is exceptionally significant for mindfulness creation to deal with the produce appropriately in order to spare from waste and harms by physical and physiological methods. The destinations of this audit are, hence, to evaluate the accessible writings on the postharvest misfortunes of new foods grown from the ground trying to distinguish need zones of the issue; to distinguish the reasons for misfortunes of perishables so as to dodge the foundations for the decrease of misfortunes; and to distinguish the potential methodologies that can decrease misfortunes and keep up nature of the items during the period.

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