scholarly journals Impact of season on the Quality Guava concentrate

2016 ◽  
Vol 2 (1) ◽  
pp. 15
Author(s):  
Naveed Akhbar ◽  
Umar Farooq ◽  
Kashif Akram ◽  
Hafeez Ur Rehman ◽  
Muhammad Asim Ijaz ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Nutrient Availability ◽  
Soil Type ◽  
Psidium Guajava ◽  
Quality Attributes ◽  
Spring Season ◽  
Autumn Season ◽  
Juice Concentrate ◽  
Better Than

<p>Among fruits, guava (<em>Psidium guajava </em>L.), belonging to the Myrtaceae family, grows well in tropical and subtropical regions. It is an important export fruit but it is perishable, so it must be processed into some kind of products like jam, jellies and concentrates. Nutritional and shelf life of fruit based product depend upon number of storage factors as well as pre-harvest factors like soil type, nutrient availability, rainfall, neighbor plants, climate and season. Season is an important pre-harvest factor, affecting the quality attributes of guava products. In present study guava juice concentrate was prepared from fruit harvested in spring as well as in autumn seasons. The results showed that guava concentrate made from autumn fruit had 1.13 times brix content, have higher pH and 3.9 % more vitamin C as compared to concentrate made from spring season guava. The results indicated that the concentrate prepared from guava harvested in autumn season was nutritionally better than the concentrate prepared from guava harvested in spring season.</p>

scholarly journals Development of suitable package for transportation of guava (Psidium guajava L.)

2014 ◽  
Vol 39 (2) ◽  
pp. 337-350
Author(s):  
MN Amin ◽  
MA Hossain ◽  
MS Miah ◽  
MS Hassan ◽  
MA Hoque
Keyword(s):  
Shelf Life ◽  
Static Load ◽  
Agricultural Research ◽  
Psidium Guajava ◽  
Export Market ◽  
Local Market ◽  
Load Bearing ◽  
Climacteric Fruit ◽  
Packaging Cost ◽  
Better Than

Guava (Psidium guajava L.) is a perishable and climacteric fruit. The peel surface of guava is soft. During transportation, guava surface is rupture lack of proper packaging. Two types of corrugated fibre board (CFB) cartons of 7 and 5 ply and one type of wooden box were designed and fabricated for transportation of guava in Farm Machinery and Postharvest Process Engineering (FMPE) Division, Bangladesh Agricultural Research Institute, Gazipur in 2013. The dimensions of the cartons were 513 x 300 x 240 mm and 400 x 300 x 300 mm. The 7 ply cartons of both the size were found better than those of 5 ply cartons in terms of static load bearing capacity. The carton of 513 x 300 x 240 mm was better than that of second one. The holding capacities of these cartons were about 18-20 kg of guava. The static load bearing capacities of both the cartons of 7 and 5 ply cartons were 90 and 70 kg, respectively. Green matured guava was harvested, sorted and packed in different packages, such as bamboo basket, wooden box, plastic crate, and CFB cartons. They were transported from Sharupkhati of Barisal to Gazipur by a track. Then the guava packages were opened in FMPE Division, BARI, Gazipur and stored at ambient temperature (28.8 ± 2°C) and humidity (87± 2%) for 8 days. The highest shelf-life of guava was found in wooden box without wrapping and the lowest shelf-life was in CFB cartons with polyethylene (0.05 mm) having 2% perforation. Wooden box was found suitable as packaging material for transportation of guava in terms of freshness, shelf-life, and packaging cost. Packaging cost of CFB cartons was higher followed by that of plastic crate, wooden box, and bamboo basket. Packaging costs of plastic crate and wooden box were cheaper than those of CFB cartons and bamboo basket. Plastic crate and wooden box should be used for local market to transport the fruits. CFB carton may be used for export market or supper market. DOI: http://dx.doi.org/10.3329/bjar.v39i2.20437 Bangladesh J. Agril. Res. 39(2): 337-350, June 2014

scholarly journals Citral nanocontainers applied to guava fruits (Psidium Guajava L.) in postharvesting

DYNA ◽  
2020 ◽  
Vol 87 (212) ◽  
pp. 267-276
Author(s):  
Claudia Lorena Macias Socha ◽  
Julia Constanza Reyes Cuellar
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Loss Color ◽  
Ripening Index

The guava (Psidium guajava L.), is a nutritious fruit which is of climacteric nature and highly perishable. This fruit is grown in Santander and Boyacá and 90% of its use is in the agro-based industry. Post-harvest losses of this fruit have a great impact on the economy of the region. In order to prolong the shelf life of the fruit, a post-harvest treatment based on the encapsulation of 3 mM Citral in liposomal nanocontainers composed of 10,12-pentacosadiynoic acid and Lecithin was devised. The characterization of the nanocontainers encapsulating Citral was performed by fluorescence and DLS spectroscopy. The treatment's effectiveness in the fruits was evaluated for 15 days using the following parameters: weight loss, color, total soluble solids, acidity, ripening index, and Vitamin C concentration. The results show a better appearance in the treated fruits with respect to untreated fruits (Blank) for up to 12 days of storage.

scholarly journals Perubahan Atribut Mutu dan Umur Simpan Beberapa Jenis Cabai Pada Berbagai Kemasan dan Suhu Penyimpanan (The Quality Atribute Change and Shelf Life of Several Types of Chili on Various Packaging and Storage Temperature)

2019 ◽  
Vol 29 (1) ◽  
pp. 111
Author(s):  
Darkam Musaddad ◽  
Suwarni Tri Rahayu ◽  
Poetry Sari Levianny
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Temperature ◽  
Quality Attributes ◽  
Rate Of Change ◽  
Cold Temperatures ◽  
Rate Of Decline ◽  
And Storage ◽  
Positive Effect

<p>Kemunduran mutu cabai segar setelah dipanen dipengaruhi oleh faktor lingkungan. Pengemasan dan penyimpanan suhu dingin merupakan bagian dari upaya untuk menekan kemunduran mutu. Tujuan penelitian untuk mengetahui laju rata-rata perubahan atribut mutu dan umur simpan beberapa jenis cabai pada berbagai kemasan dan suhu penyimpanan. Rancangan yang digunakan, yaitu rancangan acak kelompok pola faktorial dengan tiga faktor perlakuan dan tiga ulangan. Faktor pertama, yaitu tiga jenis cabai : (a1) cabai merah besar, (a2) cabai merah keriting, dan (a3) cabai rawit. Faktor kedua, dua suhu penyimpanan (b1) suhu kamar (20±3oC dan (b2) suhu dingin (10±1oC). Faktor ketiga, tiga jenis kemasan, yaitu (c1) baki styrofoam tanpa bungkus, (c2) baki styrofoam dibungkus plastik stretch film, dan (c3) baki styrofoam dibungkus plastik PE 0,03 mm berperforasi. Peubah yang diamati meliputi susut bobot, kadar air, kekerasan, kesegaran, vitamin C, dan umur simpan. Secara umum untuk semua jenis cabai dan jenis pengemas, penyimpanan di suhu dingin dapat menekan laju rata-rata perubahan atribut mutu sekaligus memperpanjang umur simpan sekitar 2,5–3 kali lipat dibandingkan suhu kamar. Pengemasan dengan styrofoam yang dibungkus plastik stretch film (c2) memberikan efek positif terhadap penekanan laju rata-rata perubahan atribut mutu dan umur simpan semua jenis cabai pada penyimpanan di suhu dingin, yaitu masing-masing 25 hari untuk cabai merah besar, 24 hari untuk cabai merah keriting, dan 18 hari untuk cabai rawit. Implikasi dari hasil penelitian ini adalah bahwa penyimpanan di suhu dingin dengan menggunakan pengemasan styrofoam dibungkus plastik stretch film dapat menekan laju rata-rata kemunduran mutu semua jenis cabai.</p><p><strong>Keywords</strong></p><p>Cabai; Mutu; Umur simpan; Suhu; Kemasan</p><p><strong>Abstract</strong></p><p>The deterioration in the quality of fresh chili after harvesting is influenced by environmental factors. Low temperature packaging and storage are part of effective efforts to reduce quality deterioration. The objective of this research was to obtain the rate of quality attribute change and shelf life of several kinds of chili on various packaging and storage temperature. The experiment was conducted using randomized block in a factorial design with three factors and three replications. The first factor was three type of chili: (a1) red hot chili, (a2) curly chili, and (a3) cayenne pepper. The second factor was two types of storage temperature: (b1) room there temperature (20±3°C) and (b2) cold temperature (10±1oC). The third factor was three types of packaging: (c1) styrofoam trays without wrapping, (c2) styrofoam trays with stretch film , and (c3) styrofoam trays with perforated PE plastic 0.03 mm. The variables observed included weight loss, moisture content, hardness, vitamin C, freshness, and shelf life. Generally, for all kinds of chili and types of packaging, storage in cold temperatures can slow the rate of change of the quality attributes while extending shelf life of about 2.5–3 times higher than room temperature. Packing with styrofoam stretch filmed in plastic stretch film (c2) has a positive effect on suppression rate of quality attributes change and shelf life of all kinds of chili on storage at cold temperatures, respectively 25 days for red hot chili, 24 days for curly chili, and 18 days for cayenne pepper. This research implied that storage at low temperatures using styrofoam packaging stretch filmed in plastic stretch film can reduce the rate of decline in the quality of all types of chili.</p>

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

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.

The Study on Color Quality Attributes of IMR with PET on White Ink by UV Inkjet

2014 ◽  
Vol 1004-1005 ◽  
pp. 799-802 ◽  
Author(s):  
Chang Lang Chen ◽  
Yu Tung Chang ◽  
Sheng Hao Taso ◽  
Weichieh Hsu
Keyword(s):  
Inkjet Printing ◽  
Screen Printing ◽  
Quality Attributes ◽  
Gravure Printing ◽  
Printing Process ◽  
Color Quality ◽  
Study Results ◽  
Color Differences ◽  
Pet Film ◽  
Better Than

The In-Mold Roller is a revolutionary printing process by which objects are 3D decorated. Products decorated by In-Mold Roller are waterproof and protected from fading. What’s more, these kinds of decorations strongly increase the beauty, desirability and value of the objects. The In-Mold Roller is now using either of gravure printing and screen printing to print PET film. However, there are some problems with these two techniques. This research is to investigate potential usages of combining In-Mold Roller with digital UV inkjet printing in 3D decoration, e.g. in personalized printing services. Study results found that when the coverage and the resolution of inkjet printing become higher, the SIDs will become higher as well. When transferred to ABS, SIDs in each combination will increase. Each combination of inkjet conditions, with the isolation of white ink, color differences are less variant. TVIs of white ink decrease 30% to 40% halftone and display in “M” type. In print contrast, C and K colors of each combination are better than M and Y colors. After transferred into print contrast, each combination of PC will be higher about 2 to5. When transferred to ABS, color variances of each combination are not huge, and color differences are about 3to5.

scholarly journals PEMANFAATAN ASAP CAIR ALANG-ALANG (Imperata cylindrica) SEBAGAI PENGAWET TERHADAP KARAKTERISTIK BUAH PISANG MAKAU (Musa spp.)

AGROINTEK ◽  
2018 ◽  
Vol 12 (1) ◽  
pp. 39
Author(s):  
Dian Fitriarni ◽  
Rafika Ayuni
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Raw Materials ◽  
Sugar Content ◽  
Fruit Weight ◽  
Imperata Cylindrica ◽  
Alternative Methods ◽  
Musa Spp ◽  
Percentage Decrease ◽  
Liquid Smoke

<em>Research on the utilization of liquid smoke especially for preservation of fruit has been done and become one of alternative methods that can be used to maintain fruit shelf life. Liquid smoke raw materials can come from a variety of sources one of which comes from the Alang-alang (Imperata cylindrica). This study aims to determine the ability of liquid smoke made from  alang-alang as a preservative of bananas and to know the effect on the characteristics of bananas. The sample used in this research is a local banana known as Pisang Makau (Musa spp). This research uses experimental method with 7 days of storage time. Initial stages of the research are cleaning the fruit, dyeing, drying, and storage at room temperature. This research uses liquid smoke from alang-alang by using 2 various concentrations 50% and 100%. The next stage is the analysis of the characteristics of bananas such as color, fruit texture, fruit weight, sugar content, and vitamin C levels. Based on the analysis results obtained by Pisang Makau with the treatment of liquid has a longer shelf life than the control. Based on the results of the analysis of the shelf life of fruit treated with liquid smoke decreased levels of sugar and vitamin C levels. Percentage decrease levels of sugar and vitamin C between the fruit with the treatment and control not much different. This shows that liquid smoke from alang-alang has the ability to retain the shelf life of bananas without affecting sugar and vitamin C levels in bananas in this case for Pisang Makau. Levels of sugar and vitamin C in bananas decreased during the process of storage and bunding of fruit</em>

scholarly journals Studies on Physio-chemical Properties of Maintainer, Restorer Lines and Hybrids of Chilies (Capsicum annuum L.)

2020 ◽  
pp. 122-138
Author(s):  
Maneechat Nikornpun ◽  
K. Tunjai ◽  
K. Kaewsombat ◽  
T. Tarinta ◽  
Danai Boonyakiat
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Combining Ability ◽  
Chemical Properties ◽  
General Combining Ability ◽  
The Other ◽  
Capsicum Annuum L ◽  
Combining Abilities ◽  
Parental Lines ◽  
Better Than

Physio-chemical properties of hybrid chilies (Capsicum annuum L.), parental lines and commercial varieties were evaluated in three experiments and showed significant differences among them. Heterosis, and heterobeltiosis were studied in hybrids while, combining abilities were investigated in maintainers and restorers. Positive statistical differences in the general combining ability of the maintainer lines for vitamin C, capsaicin and Hue were observed and general combining ability indicated that, CA1286 and CA1303, were good maintainers for the improvement of capsaicin and vitamin C. The other maintainers;-, CA1441 and CA1442, are good for the improvement of L* and Chroma. The maintainer, CA1441, was better than CA1442 for capsaicin content,- while the maintainer, CA1442, was better than CA1441 for vitamin C. Positivity and statistically significant differences among the restorers were  observed  for vitamin C, capsaicin, Hue and Chroma  and  the lines;-, CA 1447, CA 1448, CA 1449, CA 1450 and CA 1451, were useful for the improvement of these  physio-chemical properties of chilies. 

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