scholarly journals FUMIGATION WITH CHLORINE DIOXIDE FOR PROLONGING THE POST HARVEST LIFE OF GRAPES AND BLUEBERRIES

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1085b-1085
Author(s):  
M. Ahmedullah ◽  
M. E Patterson ◽  
G. Apel
Keyword(s):  
Chlorine Dioxide ◽  
Fungal Growth ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Skin Injury ◽  
Post Harvest ◽  
Laboratory Conditions ◽  
Table Grapes

Table grapes cvs. Flame Seedless, Black Monukka and Canadice and blueberries cvs. Bluecrop and Northland were exposed to chlorine dioxide (C102) gas under laboratory conditions. Chlorine dioxide was generated chemically. Grapes were fumigated in a plexiglass chamber with C102 for 30 minutes, packed in TKV lugs with Botrytis inoculum planted among the clusters and stored at 0° C for 8 weeks. Blueberries were consumer packed with 5, 10, and 15 gr. Absorb (C102 generator) in Tyvex sachets, enclosed in pillow-pak bags and stored at 0° C for 75 days and at 20 or 30° C for 16 days.At periodical intervals, moisture loss, decay and quality parameters were evaluated. Chlorine dioxide caused bleaching and skin injury around the capstem on blueberries but not on grapes. Decay was reduced with C102 treatment but moisture loss increased in blueberries. We could store grapes for two weeks without fungal growth. Storage for longer periods necessitated treatment with higher concentrations of C102 which were not generated under our laboratory conditions.

scholarly journals FUMIGATION OF TABLE GRAPES WITH DECCODIONE SMOKE TABLETS FOR PROLONGING THE POST HARVEST STORAGE LIFE

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139f-1139
Author(s):  
M. Ahmedullah ◽  
B. Dave ◽  
M. E Patterson ◽  
M. A. Sales
Keyword(s):  
Sulfur Dioxide ◽  
Good Condition ◽  
Quality Parameters ◽  
Storage Life ◽  
Period Effect ◽  
Post Harvest ◽  
Smoke Particles ◽  
Table Grapes

Table grapes cvs. Flame Seedless, Black Monukka and Canadice were fumigated with 2 levels of Deccodione smoke tablets for 30 minutes. Grapes were packed in TKV lugs with Botrytis inoculum planted among the clusters and stored at 0° C for up to 9 weeks. Size of smoke particles was determined. Fruit was evaluated at weekly intervals for decay and quality parameters. Deccodione residues on fruit were determined and found to be within acceptable limits set for this chemical. It was possible to store the grapes for up to 4 weeks at 0° C in good condition. Beyond this period effect of fumigation was lost. There was no bleaching of pigments around the capstem as is seen with sulfur dioxide fumigation. Storage for prolonged periods will necessitate increasing the dose of Deccodione tables and/or repeating the fumigation.

scholarly journals Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3445
Author(s):  
Siriporn Luesuwan ◽  
Matchima Naradisorn ◽  
Khursheed Ahmad Shiekh ◽  
Pornchai Rachtanapun ◽  
Wirongrong Tongdeesoontorn
Keyword(s):  
Essential Oil ◽  
Fungal Growth ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Post Harvest ◽  
Table Grapes ◽  
Pleasant Odor ◽  
Clove Essential Oil ◽  
Aspergillus Sp ◽  
Acceptance Score

Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

2020 ◽  
Vol 16 (4) ◽  
pp. 455-461
Author(s):  
Gabriela M. Baia ◽  
Otniel Freitas-Silva ◽  
Murillo F. Junior
Keyword(s):  
Chlorine Dioxide ◽  
Broad Spectrum ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Residual Effects ◽  
Pathogenic Microorganisms ◽  
Postharvest Diseases ◽  
Post Harvest ◽  
By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Chlorine dioxide, peroxyacetic acid, and calcium oxychloride for post-harvest decontamination of citrus fruit against Xanthomonas citri subsp. citri, causal agent of citrus canker

2021 ◽  
Vol 146 ◽  
pp. 105679
Author(s):  
Franklin Behlau ◽  
Alexandre Paloschi ◽  
Tamiris G.S. Marin ◽  
Talita A. Santos ◽  
Henrique Ferreira ◽  
...  
Keyword(s):  
Chlorine Dioxide ◽  
Citrus Fruit ◽  
Citrus Canker ◽  
Causal Agent ◽  
Peroxyacetic Acid ◽  
Xanthomonas Citri ◽  
Post Harvest

Examination of discrete and counfounding effects of water quality parameters during the inactivation of MS2 phages andBacillus subtilisspores with chlorine dioxide

2005 ◽  
Vol 4 (2) ◽  
pp. 139-151 ◽  
Author(s):  
Benoit Barbeau ◽  
Debra Huffman ◽  
Chandra Mysore ◽  
Raymond Desjardins ◽  
Bernard Clément ◽  
...  
Keyword(s):  
Water Quality ◽  
Chlorine Dioxide ◽  
Quality Parameters ◽  
Water Quality Parameters

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

Conduction Roaster for Accelerated Roasting of Peanut

2021 ◽  
Vol 58 (02) ◽  
pp. 112-123
Author(s):  
Rakesh Kumar Raigar ◽  
Hari Niwas Mishra
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Rotational Speed ◽  
Specific Energy Consumption ◽  
Quality Parameters ◽  
Operating Conditions ◽  
Moisture Loss ◽  
Optimum Operating ◽  
Small Scale ◽  
Roasting Temperature

Roasting is one of the thermo-mechanical operation in cereals and oilseeds processing. Low-capacity machine for mechanisation of roasting is necessary for small-scale processing. A conduction-type motorised rotary roaster (8 kg per batch) was designed and developed for roasting of peanuts. Performance of the roaster was evaluated in terms of moisture loss, scorched kernels, and specific energy consumption for accelerated roasting of peanut. The effects of different roasting conditions were studied to determine the optimum operating conditions of the roaster. Quality indices of peanuts as moisture loss (kg.kg-1), scorched kernel (%), and specific energy consumption (kWh.kg-1) were dependent on the operating conditions. The optimum value of moisture loss (0.041± 0.003 kg.kg-1), scorched kernel (0.93± 0.0.004 % ), and specific energy consumption (0.185 ± 0.005 kWh.kg-1) were obtained at roasting temperature of 170°C, roasting time of 15 min, and rotational speed of 20 rpm for roasting peanut. The roasting characteristics of peanut decreased linearly with increase in the temperature and time; and decrease in the rotational speed. The inferior quality parameters were observed at higher temperatures, speed and medium time of roasting. The study indicated optimum roasting temperature of peanut to be 170°C, and further increase in the process temperature had undesirable effects on roasted peanut quality due to high loss of moisture.

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