Effect of Gamma Radiation to Cope with Post-harvest Losses and Nutritional Components in Guava (Psidium guajava L.)

2020 ◽  
Vol 16 (6) ◽  
pp. 934-944
Author(s):  
Neelma Munir ◽  
Mehreen Tahir ◽  
Shagufta Naz
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Nutritional Value ◽  
Radiation Treatment ◽  
Economic Loss ◽  
Psidium Guajava ◽  
Global Level ◽  
Radiation Technology ◽  
Nutritional Components ◽  
Fruit Shelf Life

Background: Guava (Psidium guajava L.) fruit is an important part of our diet and valuable for consumption as a source of healthy nutrients. Due to its perishable nature, it has a high decaying rate with an economic loss if not treated properly with suitable measures. Objectives: During the recent year, radiation technology gained popularity at a global level for treating foods to achieve better quality and long-lasting shelf life. Recent studies focus on the use of radiation treatment for guava to enhance its shelf life. Methods: Treatment of two local guava cultivars Gola and Surahi with gamma radiation at doses of 0.10 kGy, 0.25 kGy and 0.5 kGy and their effect was investigated on the microbial load and nutritional value. Results: Furthermore, the effect of gamma radiation on fruit shelf life, decay percentage, organoleptic qualities, and nutrient parameters including moisture, mineral ash, fat, fibre, protein and carbohydrate content was determined. Conclusion: Hence this study was helpful in optimizing the dose of gamma radiation for our commonly grown guava cultivars to enhance their shelf life.

Analysis of nutritional components of peas after sterilization treatment with gamma radiation

2016 ◽  
Vol 39 (1) ◽  
Author(s):  
Neelma Munir ◽  
Sundas Moazzam ◽  
Rukhama Haq ◽  
Faiza Saleem ◽  
Shagufta Naz
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Proximate Composition ◽  
Nutritional Value ◽  
Room Temperature ◽  
Sensory Properties ◽  
Nutritional Components ◽  
Different Doses

In the present study, peas were exposed to three different doses of gamma radiation i.e. 1, 1.5, 2.5 kGy. The nutritional value of peas after radiation was analyzed to determine the effect of gamma radiation on proximate composition. In the light of results, it was found that 1 kGy is optimized dose that has little effect on the nutritional value of peas. At 1 kGy the sensory properties remain unchanged and the shelf life of peas was increased up to 9 days at room temperature.

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.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Engineering Melon Plants with Improved Fruit Shelf Life Using the TILLING Approach

PLoS ONE ◽  
2010 ◽  
Vol 5 (12) ◽  
pp. e15776 ◽  
Author(s):  
Fatima Dahmani-Mardas ◽  
Christelle Troadec ◽  
Adnane Boualem ◽  
Sylvie Lévêque ◽  
Abdullah A. Alsadon ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Shelf Life

scholarly journals Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Cindy Novianti ◽  
Fenny Martha Dwivany
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Expression Pattern ◽  
Expression Analysis ◽  
Fruit Ripening ◽  
Gene Expression Analysis ◽  
Gene Expression Pattern ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Fruit Shelf Life

Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

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