A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4–5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1–3 days. Thus 1–2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1–2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.

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Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

Journal of Experimental Sciences ◽

10.25081/jes.2018.v9.3439 ◽

1970 ◽

pp. 01-04

Author(s):

Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman

Keyword(s):

Shelf Life ◽

Gum Arabic ◽

Fruit Fly ◽

Psidium Guajava ◽

Postharvest Quality ◽

Guava Fruit ◽

Fruit Shelf Life ◽

Fly Control ◽

And Control ◽

Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control. The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

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Postharvest Application of Natureseal Heat Treatments for Extending the Shelf Life of Stored Blueberries

HortScience ◽

10.21273/hortsci.31.4.590e ◽

1996 ◽

Vol 31 (4) ◽

pp. 590e-590

Author(s):

Fouad M. Basiouny

Keyword(s):

Heat Treatment ◽

Relative Humidity ◽

Shelf Life ◽

Fruit Quality ◽

Quality Characteristics ◽

Heat Treatments ◽

Moisture Loss ◽

Postharvest Application ◽

Fruit Shelf Life

Fruit of Rabbiteye blueberry (Vaccinium ashie Reade cv. `Tifblue') were hand-picked at horticultural maturity and received postharvest liquid coating and heat treatments at 37.7°C for 30 minutes. After precooling for 2 hours and subjected to the treatments, fruit were placed in ventilated card boxes and stored at 1 ± 2°C and 90% to 95% relative humidity for 4 weeks. Heat, liquid coating, or both benefited fruit by reducing storage moisture loss and prolonging fruit shelf life compared to nontreated fruit. However, combining liquid coating with heat treatment did not result in higher differences in storability or fruit quality characteristics.

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Extension of Shelf-Life of Tomato Using Irradiated Chitosan and its Physical and Biochemical Characteristics

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.67.16 ◽

2018 ◽

Vol 67 ◽

pp. 16-23

Author(s):

Nehar Parvin ◽

M.A. Kader ◽

Roksana Huque ◽

M.E. Molla ◽

Mubarak A. Khan

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Storage Period ◽

Chitosan Solution ◽

Natural Preservative ◽

Biochemical Characteristics ◽

Post Harvest ◽

Chitosan Coating ◽

And Control ◽

Total Bacteria

The effect of irradiated chitosan coating on post-harvest preservation of tomato was observed in this study. Irradiated chitosan (40 kGy) solution of various concentrations (500, 750, 1000, 1500 and 2000 ppm) were applied on post-harvest preservation of tomato. Both chitosan treated and untreated (control) tomato were stored at room temperature in open and zip bag conditions. The effect of coating of various chitosan solutions on tomato were observed during storage period. The percentage of weight loss and spoilage rate of the preserved and control tomato samples were investigated. Several parameters (such as total bacteria count, total mold count, moisture, ash, acidity, vitamin C, sugar, protein and fat) were analyzed for irradiated chitosan coated tomato in open condition after 3-weeks storage period. In addition, the same parameters were also analyzed for control tomato. Considering all parameters, the results revealed that 1500 ppm chitosan solution performed better in extending the shelf- life of tomato as compared to the control and other treated samples. Thus, this observation recommend that irradiated chitosan coating have the potential to be used as natural preservative to maintain quality and extending shelf-life of tomato.

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Investigating the Effect of Fruit Size on Ripening Recovery of Banana Treated with 1-Methylcyclopropene

Horticulturae ◽

10.3390/horticulturae7100357 ◽

2021 ◽

Vol 7 (10) ◽

pp. 357

Author(s):

Thabiso Kenneth Satekge ◽

Lembe Samukelo Magwaza

Keyword(s):

Shelf Life ◽

Fruit Size ◽

Size Variation ◽

Size Composition ◽

Moisture Loss ◽

Banana Fruit ◽

Yellow Colour ◽

Postharvest Application ◽

Small Fruit ◽

Colour Development

Postharvest application of 1-methylcycloprepene (1-MCP) on banana fruit to extend shelf-life and maintain quality is inconsistent as treated fruit do not ripen uniformly. Banana response to 1-MCP treatment can be variable due to within-bunch variation in fruit size, composition, and maturity. Therefore, the present study investigated whether fruit size variation explains variability in ripening recovery. To investigate this relationship, large, medium, and small fruit were treated with 0 nL L−1 1-MCP (control), 400 nL L−1 1-MCP and 50 µL L−1 ethephon + 400 nL L−1 1-MCP. Fruit were then ripened using 800 µL L−1 ethephon and stored at 23 °C for 30 d. Irrespective of fruit size, treating banana with 1-MCP and ethephon + 1-MCP prolonged shelf-life by 30 d compared to control, which were fully ripe at 15 d for medium and large fruit, and 20 d for small fruit. 1-MCP significantly delayed yellow colour development (colour stage 4), chlorophyll degradation (97.4 µg/g), and sucrose (2.57 mg/g) and glucose (0.86 mg/g) accumulation in small compared to medium and large fruit. However, firmness (56.13 N) and starch (0.68 mg/g) were significantly lower in 1-MCP-treated small-sized fruit compared to medium and large fruit. Moisture loss was also significantly higher (19.49%) in 1-MCP-treated small fruit compared to medium (14.89%) and large (18.11%). Combined ethephon and 1-MCP allowed for an increase in ripening in small, medium, and large fruit. Overall, medium and large fruit treated with 1-MCP and ethephon + 1-MCP recovered their ripening capacity better compared to small fruit. The results demonstrate that 1-MCP efficacy is influenced by fruit size, whereas ethephon + 1-MCP treatment was consistent across small, medium, and large fruit. The effect of fruit size on 1-MCP efficacy might explain the inconsistency of the treatment in the banana fruit. Therefore, it is important to apply 1-MCP on fruit of approximately the same size to achieve the full benefit of the treatment. Moreover, fruit treated with 1-MCP + ethephon recovered their ripening capacity, irrespective of size, suggesting that it is a beneficial treatment.

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1-Methylcyclopropene (1-MCP) for Extending Postharvest Quality of Chinese Winter Jujube

HortScience ◽

10.21273/hortsci.39.4.816a ◽

2004 ◽

Vol 39 (4) ◽

pp. 816A-816 ◽

Cited By ~ 1

Author(s):

Lin Shen* ◽

Jiping Sheng

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Respiration Rate ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Room Temperature ◽

Postharvest Quality ◽

Jujube Fruit ◽

Significant Difference ◽

And Control

Chinese Winter Jujube (Zizyphus jujuba Mill.) is a kind of new fresh consumed jujube fruit with high quality originated in China, but its postharvest shelf-life is short at room temperature (often 7 days). A study was conducted to determine the effect on 1-methylcyclopropene (1-MCP) on changes in ethylene production, respiration rate, firmness, electrolyte leakage and vitamin C. Chinese Winter Jujube fruits harvested at half-red stage, were randomized into rigid, vented containers (0.5 m3; n = 5), treated with 1 μL·L-1 for 12h at room temperature (20 ± 2 °C), then stored at 20 °C. Fruits treated with 1-MCP had significant lower ethylene production, it showed 21% lower (0.128 μL·kg-1 per hour) at 8th day. Respiration rate had no significant difference between treated and control during the 12d storage. Firmness of treated fruits was from 15.4% to 26.3% higher than that of control, while the electrolyte leakage was from 12.2% to 27.4% lower than that of control. The content of vitamin C by 1-MCP treatment was 11.2% higher than control at the last day of storage (368 mg/100 g). The results indicated that 1-MCP had positive results on maintaining postharvest shelf-life of half-red stage of Chinese Winter Jujube fruit.

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Effects of Elevated CO2, Liquid Coating, and Ethylene Inhibitors on Postharvest Storage and Quality of Mango

HortScience ◽

10.21273/hortsci.32.3.496d ◽

1997 ◽

Vol 32 (3) ◽

pp. 496D-496

Author(s):

Abdullah Al-Solaiman ◽

Fouad M. Basiouny

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Mangifera Indica ◽

Ethanol Vapor ◽

Control Atmosphere ◽

Ethylene Inhibitors ◽

Physiological Maturity ◽

Fruit Shelf Life ◽

High Level

Mango fruits (Mangifera indica L. cv. Tommy Atkins) were harvested at early physiological maturity to study the effects of postharvest treatments on storage and fruit shelf-life. The fruits were subjected to control atmosphere (20 CO2 +3% O2, and 30% CO2 + 3% O2), liquid coating (NatureSeal and Polyamine), and ethanol vapor. The fruits were kept for 4 weeks at 50 + 3°F then removed from the cold storage and maintained at room temperature. Mango fruits stored at high level of CO2 or dipped in NatureSeal had better shelf-life than fruits stored at a low level of CO2 or with ethanol vapor.

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Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

Ciência Rural ◽

10.1590/s0103-84782014000400027 ◽

2014 ◽

Vol 44 (4) ◽

pp. 734-739 ◽

Cited By ~ 2

Author(s):

Orjana Santos Lima ◽

Elaine Goes Souza ◽

Edson Perito Amorim ◽

Márcio Eduardo Canto Pereira

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Pulp Yield ◽

Banana Fruit ◽

Peel Color ◽

Storage Potential

BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R.) and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R.) for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days), then fast between MS2 and MS6 (up to four days in average), and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

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Treatments to prolong the postharvest life of Heliconia wagneriana Petersen

Ornamental Horticulture ◽

10.1590/2447-536x.v27i4.2376 ◽

2021 ◽

Vol 27 (4) ◽

pp. 476-484

Author(s):

Gisela Carrera-Alvarado ◽

Maria de Lourdes Arévalo-Galarza ◽

Joel Velasco-Velasco ◽

Gumercindo Honorato de-la-Cruz-Guzmán ◽

Josafhat Salinas-Ruíz ◽

...

Keyword(s):

Salicylic Acid ◽

Enzymatic Activity ◽

Shelf Life ◽

Room Temperature ◽

Tap Water ◽

Membrane Integrity ◽

Tropical Species ◽

Vase Life ◽

Fresh Weight ◽

Wax Coating

Abstract Tropical flowers have a growing market due to their exotic appearance and thus postharvest techniques are necessary to prolong their shelf life. The objective of this study was to evaluate the effectiveness of wax and salicylic acid (1 mM) in reducing chilling injury and increase the vase life in stems of Heliconia wagneriana stored at low temperature. For that, 120 stems were harvested in a commercial area. From these, 60 stems were waxed and air-dried; while 60 unwaxed stems served as controls. Then 2 groups of 48 stems from both treated and control were cold-stored at 13 °C and 84 % RH for 5 and 10 days. After storage, the stems were placed either in salicylic acid solution (1 mM) or tap water. The remaining stems (12 waxed and 12 control) were kept at room temperature. The variables evaluated were anatomical characteristics, fresh weight loss, solution uptake, vase life, enzymatic activity (polyphenol oxidase and peroxidase), and membrane integrity. The wax coating maintained the fresh weight and extended the vase life of the stored stems under room temperature for up to 2 more days. The vase life of the cold-stored stems of 5 and 10 days was extended by 3 and 2 more days respectively, as compared to the control. No significant effect was observed for the use of salicylic acid (1 mM). The bracts tissue of the waxed stems showed lower enzymatic activity, reflected in lower oxidative stress compared to the control. Tropical species as heliconia present a very low water absorption, then the use of wax coating is recommended to preserve the turgidity and shelf life of the stems.

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The performance of beeswax coating containing vegetable oil-based lecithin as an emulsifier on weight loss and shelf life estimation of mango

Jurnal Natural ◽

10.24815/jn.v20i2.16758 ◽

2020 ◽

Vol 20 (2) ◽

pp. 36-41

Author(s):

NURUL HIDAYATI FITHRIYAH ◽

RATRI ARIATMI NUGRAHANI ◽

RUSNIA JUNITA HAKIM

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Vegetable Oil ◽

Room Temperature ◽

Mango Fruit ◽

Life Estimation ◽

Coating Formulation ◽

And Control ◽

Vegetable Lecithin ◽

Natural Wax

Fruits are one of the agricultural commodities grown in Indonesia and mango constitutes the third largest. One of the disadvantages in transporting mangoes to long distant markets is the short shelf life when fruits are stored at the room temperature. Some efforts to maintain quality and freshness have been coating the fruits with natural wax/beeswax. This study aimed to determine the effects of beeswax coating containing vegetable oil-based lecithin on physical and weight loss in mango, as well as estimate the shelf life using the Accelerated Shelf-Life Testing (ASLT) method. The coating formulation consisted of beeswax, triethanolamine, stearic acid, vegetable lecithin (soybean: rice bran), and water. Mango coated with beeswax coating with a concentration of vegetable lecithin emulsifier were varied at 0.25, 0.5, 0.75, 1%, and control (without beeswax coating) stored at room temperature 301oK and cooler temperature 286oK. Samples were monitored for five weeks and evaluated periodically for physical change and weight loss. Beeswax coated mango exhibited slower rate of ripening than the control stored in both room and cooler temperatures. The lowest total weight loss of mangoes at both temperatures for 5 weeks with beeswax coating at 0.25% vegetable lecithin emulsifier was 7.25%. The estimation of shelf life using ASLT method and Arrheinus model to mango fruit coated with beeswax coating at 0.25% vegetable lecithin concentration as emulsifier was 36.91 days.

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Large-scale Application of 1-Methylcyclopropene Results in Extended Marketable Shelf Life and Persistence of the Full-ripe Condition of Commercially Handled Banana Fruit

HortScience ◽

10.21273/hortsci.39.4.816e ◽

2004 ◽

Vol 39 (4) ◽

pp. 816E-817 ◽

Cited By ~ 1

Author(s):

Daniel Stanley* ◽

Donald Huber

Keyword(s):

Shelf Life ◽

Sensory Analysis ◽

Large Scale ◽

Musa Acuminata ◽

Banana Fruit ◽

Banana Production ◽

Control Fruit ◽

Color Range ◽

Consumer Markets ◽

And Control

Banana production is geographically isolated from consumer markets in temperate regions. This disparity has prompted study of ethylene antagonists such as 1-methylcyclopropene (1-MCP) to extend marketable shelf life. Banana fruit (Musa acuminata v. Cavendish) were treated with ethylene (100 ppm) in sea containers (24 h,14.4 °C, 90% RH). After venting, one container was provided with 300 ppb 1-MCP (12 h, 15 °C). Controls were maintained in similar containers without 1-MCP. After treatments, ripening was monitored at 18 °C. Color was graded from values of 2 (green) to 7 (yellow, with sugar spots). During storage at 18 °C, control fruit remained within the color range of 4 to 6 (considered the most marketable) for 3 d compared with 6 d for 1-MCP-treated fruit. The time to reach stage 7 occurred at 8 and 13 d, respectively, in control and 1-MCP treated fruit. Sugar spots occurred after 6 to 7 d for both control and 1-MCP-treated fruit. Thereafter, incidence diverged significantly, with 1-MCP-treated fruit remaining below 10% for 11 d and control fruit exceeding 30% by 10 d. Through the first 5 d, firmness (initially 75 N) declined at comparable rates in both treatments, with control fruit declining to 20 N after 15 d. 1-MCP-treated fruit remained near 40 N throughout storage. Ripening variability did not differ within the treatments. Informal sensory analysis showed that some participants preferred the taste and firmness properties of 1-MCP-treated fruit while others preferred the lower firmness of traditionally ripened fruit. The sweetness of treated fruit was only slightly lower than that of control fruit, yet was still considered acceptable. Work in progress is addressing sugar transformations in 1-MCP-treated banana fruit.

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