PACKAGING AND STORAGE OF WATERMELON USING DIFFERENT SHRINK-WRAP FILMS

A triploid watermelon cultivar, `Crimson Trio' and a seeded cultivar, `Mirage', were shrink-wrapped in four different films: Cryovac D940, Cryovac D955, and Magellan film with and without a blended biocide. Unwrapped fruits served as the control. Fruits were stored at either 1.5, 10 and 21°C for three weeks plus an additional week at 21°C to simulate retail marketing. Total soluble solids (TSS) and pulp color measurements were taken after harvest and at the end of the storage period while weight, disease incidence, chilling injury and visual quality rating were monitored at weekly intervals. Results showed that the seedless variety have better postharvest qualities in terms of storage life, TSS and chilling resistance than the seeded variety. Wrapped fruits had less weight loss, higher TSS and better rind color than the unwrapped fruits at the end of the storage period. However, all wrapping treatments, including the biocidal film increased disease incidence compared to unwrapped controls. Also, wrapping did not alleviate chilling injury, which was most severe in fruits stored at 1.5°C and then held at 21°C for one week.

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Studies on the storage life of Bael (Aegle marmelos Correa)

International Journal of Agricultural Invention ◽

10.46492/ijai/2017.2.1.7 ◽

2017 ◽

Vol 2 (01) ◽

pp. 28-32

Author(s):

Prithvi Pal ◽

S. V. Singh ◽

S. K. Singh ◽

Subhash Chandra ◽

O. P. Chataurvedi

Keyword(s):

Weight Loss ◽

Storage Period ◽

Storage Life ◽

Soluble Solids ◽

Aegle Marmelos ◽

Total Soluble Solids ◽

Maximum Loss ◽

Beverage Industry ◽

Local Storage

The present investigation was carried out on five genotypes of bael, namely, Kaghzi Gonda, Kanpur Local, Basti No. 1, Faizabad Local and Kaghzi Etawah. Physiological weight loss, total soluble solids and spoilage were increase while acidity was decrease of all five genotypes with the storage period. Kaghzi Gonda exhibited higher percentage of weight loss followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Gonda showed highest total soluble solids followed by Kaghzi Etawah, Kanpur Local, Faizabad Local and Basti No. 1. Kaghzi Etawah revealed maximum loss in acidity followed by Kaghzi Gonda. Kaghzi Gonda exhibited maximum spoilage followed by Kaghzi Etawah, Basti No. 1, Kanpur Local and Faizabad Local. Storage life of bael fruits was determined to utilized this fruit for beverage industry.

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Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽

10.26656/fr.2017.5(1).365 ◽

2020 ◽

Vol 5 (1) ◽

pp. 225-231

Author(s):

F. Yeasmin ◽

M.J. Khan ◽

M.H. Riad

Keyword(s):

Physicochemical Properties ◽

Consumer Satisfaction ◽

Storage Stability ◽

Sugar Content ◽

Storage Period ◽

Reducing Sugar ◽

Sensory Properties ◽

Soluble Solids ◽

Total Soluble Solids ◽

And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Horticulturae ◽

10.3390/horticulturae7050113 ◽

2021 ◽

Vol 7 (5) ◽

pp. 113

Author(s):

Pankaj B. Pathare ◽

Mai Al-Dairi

Keyword(s):

Weight Loss ◽

Prediction Models ◽

Storage Temperature ◽

Color Change ◽

Quality Attributes ◽

Soluble Solids ◽

Drop Height ◽

Total Soluble Solids ◽

The Impact ◽

And Storage

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

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Effectiveness of Selected Cold Chain Management Practices to Extend Shelf Life of Mango Fruit

Advances in Agriculture ◽

10.1155/2021/8859144 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

Emmanuel M. Amwoka ◽

Jane L. Ambuko ◽

Hutchinson M. Jesang’ ◽

Willis O. Owino

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Management Practices ◽

Storage Period ◽

Soluble Solids ◽

Cold Chain ◽

Fruit Pulp ◽

Chain Management ◽

Total Soluble Solids ◽

Handling Practices

An on-farm study was conducted among smallholder mango farmers in Embu County of Kenya to demonstrate the effectiveness of simple harvest and postharvest handling practices to attain cold chain and extend mango shelf life. The recommended cold chain practices were compared with common farmers' practices. 'Apple', 'Ngowe', 'Kent', and 'Tommy Atkins' harvested at the mature green stage were used in the study. To demonstrate proper cold chain, fruits were harvested before 8 am, transported in crates lined with dampened newspapers, precooled in an evaporative charcoal cooler, and then transferred to a Coolbot™ cold room (10 ± 2°C). To demonstrate common farmers’ practices, fruits were harvested at noon, transported in open crates, and stored at ambient room conditions (25 ± 7°C, 55 ± 15%RH). The air and fruit pulp temperatures were monitored regularly using HUATO® data loggers. During the storage period, a random sample of 3 fruits (per variety) per treatment was taken after every 3 days to evaluate ripening related changes including physiological weight loss, colour, firmness, and total soluble solids. Proper cold chain practices resulted in low fruit pulp temperature (average 11°C) compared to 25°C for fruits handled using common practices by farmers leading to faster ripening as evidenced by lower peel/pulp colour and firmness, higher physiological weight loss, and higher total soluble solids. For example, flesh firmness of fruits under poor cold chain practices decreased from initial 36.6 N, 45.9 N, 66.5 N, and 46.8 N to 3.1 N, 2.4 N, 3.2 N, and 3.1 N for ‘Apple’, ‘Ngowe’, ‘Kent’, and ‘Tommy Atkins’ varieties, respectively, at the end of storage while that of fruits under proper cold chain practices reduced to 2.3 N, 1.5 N, 3.9 N, and 2.9 N, respectively, for the four varieties at the end of storage. Overall, proper cold chain management extended mango shelf life by 18 days. Application of simple harvest and handling practices coupled with simple storage technologies can attain and maintain the cold chain required to preserve quality and extend shelf life. This could increase the marketing and storage periods for later selling and processing, respectively, of mango fruits.

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(202) Quality of Sapote Mamey Fruits Treated with Hot Water and Stored at 12 °C

HortScience ◽

10.21273/hortsci.41.4.1051e ◽

2006 ◽

Vol 41 (4) ◽

pp. 1051E-1052

Author(s):

Arturo Martinez-Morales ◽

Iran Alia-Tejacal ◽

Maria-Teresa Colinas-Leon ◽

Victor Lopez-Martinez ◽

Cecilio Bautista

Keyword(s):

Water Treatment ◽

Respiration Rate ◽

Ethylene Production ◽

Chilling Injury ◽

Storage Period ◽

Hot Water ◽

Soluble Solids ◽

Hot Water Treatment ◽

Fruit Firmness ◽

Total Soluble Solids

Sapote mamey (Pouteria sapota) fruit commercialization to different markets is limited due to the fact that it is a host of the fruit fly (A. serpentina), so there is a special interest in generating a quarantine treatment protocol. In the present study, fruits from Jalpa de Mendez, Tabasco, Mexico, were harvested at physiological maturity and divided in two groups: a) fruits treated with hot water (46.1 °C) for 1 h, and b) control fruits, with no hot water treatment. Fruits were then stored at 12 °C for 7, 14, 21, and 28 days. After storage, days to ripening as well as respiration rate, ethylene production, and weight loss were evaluated for 6 days. Pulp color (ligthness, hue angle, and chroma), fruit firmness, total soluble solids and sugars, and total phenols (at the end of storage and 6 days after) were also evaluated. Results show that fruits stored for 0 days ripened in 5.8 days, while fruits stored between 7 and 28 days took between 3.2 and 5.6 days to reach the ripe stage. Considering the storage periods, effective postharvest life was increased between 11 and 32 days. Respiration rate markedly increased in control fruits after 21 days of storage, but no chilling injury symptoms were observed. Hot water treatment did not affect ethylene production, sugar or phenol content, color, and fruit firmness. Total soluble solids and sugars increased as storage period increased and even more after storage, thus suggesting that storage temperature does not stop the ripening process. No significant changes were observed in the color components. Results suggest that the hot water inmersion treatment is an alternative to reach the quarantine protocol (not affecting quality) and when combined with refrigeration could be used to sent fruit to distant places.

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Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Open Agriculture ◽

10.1515/opag-2018-0071 ◽

2018 ◽

Vol 3 (1) ◽

pp. 678-683 ◽

Cited By ~ 1

Author(s):

Seied Mehdi Miri ◽

Meysam Salari ◽

Ahmad Ahmadpour

Keyword(s):

Weight Loss ◽

Cold Storage ◽

Storage Period ◽

Titratable Acidity ◽

Fruit Weight ◽

Polyethylene Film ◽

Soluble Solids ◽

Kinnow Mandarin ◽

And Storage ◽

Qualitative Characteristics

Abstract This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.

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The Effect of Active Packaging Film on the Quality of Dashehari Mango Fruits

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.399-401.1881 ◽

2011 ◽

Vol 399-401 ◽

pp. 1881-1885

Author(s):

Wen Cai Xu ◽

Dong Li Li ◽

Ya Bo Fu ◽

Ya Jun Wang

Keyword(s):

Weight Loss ◽

Water Loss ◽

Storage Period ◽

Active Packaging ◽

Soluble Solids ◽

Packaging Film ◽

Mango Fruit ◽

Total Soluble Solids ◽

Room Condition

This paper describes method for extending shelf time of Dashehari mango fruit using a active packaging film (APF) which can release SO2fungicide. Mango fruits were assessed for weight loss (water loss), firmness, percent of decay, total soluble solids (TSS) over a storage period of 21 days at room condition. APF was efficient to reduce the decreasing firmness and TSS, maintain water of whole mango with any decay during 21days of storage

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Effect of Simulated Vibration and Storage on Quality of Tomato

Horticulturae ◽

10.3390/horticulturae7110417 ◽

2021 ◽

Vol 7 (11) ◽

pp. 417

Author(s):

Pankaj B. Pathare ◽

Mai Al-Dairi

Keyword(s):

Weight Loss ◽

Kinetic Models ◽

Storage Temperature ◽

Storage Conditions ◽

Soluble Solids ◽

Order Kinetic ◽

Tomato Fruits ◽

Total Soluble Solids ◽

C Storage ◽

And Storage

The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

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Melatonin Treatment to Pomegranate Trees Enhances Fruit Bioactive Compounds and Quality Traits at Harvest and during Postharvest Storage

Antioxidants ◽

10.3390/antiox10060820 ◽

2021 ◽

Vol 10 (6) ◽

pp. 820

Author(s):

José M. Lorente-Mento ◽

Fabián Guillén ◽

Salvador Castillo ◽

Domingo Martínez-Romero ◽

Juan M. Valverde ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Fruit Quality ◽

Storage Period ◽

Soluble Solids ◽

First Year ◽

Quality Traits ◽

Postharvest Storage ◽

Melatonin Treatment ◽

Total Soluble Solids

The effect of melatonin pomegranate tree treatments on fruit quality and bioactive compounds with antioxidant activity at harvest and during storage at 10 °C for 60 days was assayed in two consecutive years, 2019 and 2020. In the first year, trees were treated with 0.1, 0.3 and 0.5 mM of melatonin along the developmental fruit growth cycle, and results showed that bioactive compounds (total phenolics and total and individual anthocyanins) and antioxidant activity at harvest were higher in fruits from melatonin-treated trees than in controls. Other fruit quality parameters, such as firmness, total soluble solids and aril red colour, were also increased as a consequence of melatonin treatment. In fruit from control tress, firmness and acidity levels decreased during storage, while increases occurred on total soluble solids, leading to fruit quality reductions. These changes were delayed, and even maintenance of total acidity was observed, in fruit from melatonin-treated trees with respect to controls, resulting in a fruit shelf-life increase. Moreover, concentration of phenolics and anthocyanins and antioxidant activity were maintained at higher levels in treated than in control fruits during the whole storage period. In general, all the mentioned effects were found at the highest level with the 0.1 mM melatonin dose, and then it was selected for repeating the experiment in the second year and results of the first year were confirmed. Thus, 0.1 mM melatonin treatment could be a useful tool to enhance aril content on bioactive compounds with antioxidant activity and health beneficial effects and to improve quality traits of pomegranate fruit, at harvest and during postharvest storage.

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Effect of preharvest bagging on fruit calcium levels, and storage and ripening characteristics of ‘Sensation’ mangoes

Australian Journal of Experimental Agriculture ◽

10.1071/ea96074 ◽

1997 ◽

Vol 37 (3) ◽

pp. 383 ◽

Cited By ~ 16

Author(s):

A. J. Shorter ◽

D. R. Beasley ◽

D. C. Joyce

Keyword(s):

Weight Loss ◽

Disease Incidence ◽

Mango Fruit ◽

Calcium Accumulation ◽

Control Fruit ◽

Plastic Bags ◽

And Storage ◽

Apparent Influence ◽

Fruit Bagging

Mango fruit may be bagged during their development on the tree in order to reduce disease incidence and skin blemish. However, the influence of fruit bagging on calcium accumulation and their storage and ripening characteristics has not been reported. ‘Sensation’ mango fruit were bagged with commercially available plastic or paper bags 7 weeks before normal harvest. No significant differences in calcium concentrations between bagged (plastic or paper) and unbagged fruit were recorded for either skin or flesh tissue. Plastic bags resulted in increased fruit water (weight) loss after harvest. Softening and colouring of fruit which had been bagged with plastic were both hastened. Paper bags had no apparent influence, compared with unbagged control fruit, on weight loss or ripening characteristics of ‘Sensation’ mango fruit.

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