scholarly journals Quality and Storability of Mango During Zero Energy Cool Chamber (ZECC)

2018 ◽  
Vol 6 (2) ◽  
pp. 119 ◽  
Author(s):  
Andi Dirpan ◽  
Muhammad Tahir Sapsal ◽  
Adiansyah Syarifuddin ◽  
Mulyati M Tahir ◽  
Kamilia Nur Yaumil Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Commercial Application ◽  
Zero Energy ◽  
Cool Chamber ◽  
Storage Containers ◽  
Set Up

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present study, therefore, was aimed to understand the quality and storability of stored mangos in ZECC. Three different storage containers, a ZECC, ambient, and refrigerator with different average RH and temperature, were used to place selected ripe mangos (Mangifera indica L) that were manually harvested from farmers’ field nearby. The ZECC was set up at the residential complex for lecturer of Hasanuddin University as the experiment site. Results showed that mangos inside ZECC were acceptable until eleven days of storage after considering both quality and sensory evaluation. The result suggests that ZECC can maintain mango’s quality and extend its shelf life, which reveals that ZECC seems promisingfor commercial application

scholarly journals Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

2021 ◽  
pp. 66-75
Author(s):  
Andi Dirpan ◽  
Andi Nurfaidah Rahman ◽  
Muhammad Tahir Sapsal ◽  
Mulyati M. Tahir ◽  
Singgang Dewitara
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Mangifera Indica ◽  
Fruit Production ◽  
Zero Energy ◽  
Mango Fruit ◽  
Cool Chamber ◽  
Post Harvest ◽  
Horticultural Crops

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail,  L * color, b * color, organoleptic color, aroma, texture and taste

scholarly journals Zero Energy Cool Chamber for Extending the Shelf-Life of Tomato and Eggplant

2012 ◽  
Vol 46 (3) ◽  
pp. 257-267 ◽  
Author(s):  
Md. Parvez ISLAM ◽  
Tetsuo MORIMOTO
Keyword(s):  
Shelf Life ◽  
Zero Energy ◽  
Cool Chamber

scholarly journals Zero-Energy Cool Chamber in Anthracnose Disease Management of Postharvest Capsicum frutescens

2021 ◽  
Vol 17 (3) ◽  
pp. 83-91
Author(s):  
Nuzila Fitri Filaila ◽  
Suryanti Suryanti ◽  
Ani Widiastuti
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Small Scale ◽  
Capsicum Frutescens ◽  
Zero Energy ◽  
Cool Chamber ◽  
Storage Chamber ◽  
Rating Method ◽  
Storage Area ◽  
Small Scale Farmers

Anthracnose caused by Colletotrichum gloeosporioides is one of important diseases causing postharvest losses on chili. This study aimed to determine the effectiveness of the zero energy cool chamber (ZECC) in reducing the severity of anthracnose in Capsicum frutescens L. and extending the shelf life of chilies. The research was started by designing and building ZECC as a storage area for chilies. Chilies with and without fungal inoculation were stored in ZECC and storage chamber at room temperature. C. gloeosporioides experienced a growth inhibition of 40.48% after being stored in ZECC compared to its growth at room temperature. Storage of chilies in ZECC was able to reduce the severity of anthracnose by 56.2% on the 15th day, did not affect vitamin C content and total dissolved solids (TSS) and was able to reduce chilies weight loss during storage. Based on the organovisual test using the visual quality rating method and the Hedonic sensory test, consumers prefer chilies stored in the ZECC. The results showed that storage in ZECC could extend the shelf life of chilies. This storage model does not use electricity or is zero energy so it can be used by small scale farmers. This is the first report on the use of ZECC for the management of anthracnose in postharvest chilies in Indonesia.

Effect of postharvest edible coatings on fruit quality of guava cv. Sufaid Gola under ambient and zero-energy cool Chamber storage conditions

2020 ◽  
pp. 83-89
Author(s):  
Muhammad Shafiq ◽  
Nimra Khalid ◽  
Rimsha Zahid ◽  
Umair Ali ◽  
Sehrish Mushtaq ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Conditions ◽  
Zero Energy ◽  
Cool Chamber ◽  
Ph Values ◽  
Aloe Vera Gel ◽  
Fruit Skin

Investigations were made to evaluate the effect of different edible and chemical coatings on quality and shelf life of guava (Psidium guajava L.) cv. Sufaid Gola fruits stored under ambient (20 ± 3 °C) and zero energy cool chamber (ZECC) conditions (15 ± 3 °C). The fruits were subjected to different coating treatments, i.e., control (uncoated fruits, T0), fruits coated with 1% CaCl2 (T1), 2% CaCl2 (T2), 10% Aloe vera gel (T3) and 15% Aloe vera gel + 1.5% Ascorbic acid (T4). The studied quality attributes included weight loss, total soluble solids (TSS), pH of fruit juice and fruit skin colour. As the storage period increased, weight loss, juice TSS and pH values significantly increased. Fruit skin colour also changed depending on the coating treatment, storage conditions and duration. Fruits stored at ZECC conditions had lower weight loss with lesser juice TSS and pH values and resulted in prolonged shelf life than ambient storage conditions. The fruits coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 10% Aloe vera gel resulted in lower weight loss as compared to other treatments. Fruit coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 2% CaCl2 had better shelf life with lower juice TSS and pH values as compared to other treatment combinations.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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