An Overview of Physico-chemical Characteristics and Postharvest Treatments of litchi (Litchi chinensis Sonn.)

2021 ◽  
Vol 17 ◽  
Author(s):  
Suman Devi ◽  
Pragya Mishra ◽  
Ena Gupta ◽  
H.G. Prakash
Keyword(s):  
Storage Period ◽  
Antioxidant Vitamin ◽  
Suitable Alternative ◽  
Litchi Chinensis ◽  
Alternative Technologies ◽  
Physico Chemical ◽  
Quality Retention ◽  
Litchi Fruit ◽  
Excellent Source

Background: Litchi chinensis is evergreen and arboreal tree with grey-black bark, shiny branches, and deep green lanceolate dense round shape leaves. The litchi peel is very thin and rigid that comes out easily, revealing jelly-like white color pulp having excellent flavor due to sugar and acid content. Litchi is an excellent source of antioxidant, vitamin C, vitamin B-complex, and flavonoids that help in the prevention of chronic diseases. Aim: The quality of litchi fruit is generally estimated by aroma volatiles, color, physio-chemical parameters, and fruit composition (minerals and vitamins). The concern regarding the use of sulfating agents in vegetables and fresh fruits is rising worldwide. Therefore, there is a requirement of declaration from U.S. Food and Drug Administration regulations for its acceptable levels as sulfur dioxide (SO2) are officially defined as a pesticide that is nowadays used as a fumigant for litchi. Conclusion: This review summarizes the outcome of diverse post-harvest treatments, types of packaging, storage period and their effects on physicochemical characters, sensory evaluation, quality retention, and changes during storage of litchi fruit along with exploring suitable alternative technologies to replace SO2 fumigation.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Effect of treatment and drying method (Solar and convective) on physico-chemical quality of dried moringa leaves

2021 ◽  
Vol 17 (2) ◽  
pp. 228-233
Author(s):  
Kanika Aggarwal ◽  
Manpreet Singh ◽  
Ruchika Zalpouri
Keyword(s):  
Colour Change ◽  
Nutritional Composition ◽  
Significant Loss ◽  
Chemical Quality ◽  
Drying Method ◽  
Solar Dryer ◽  
Physico Chemical ◽  
Quality Retention ◽  
Total Antioxidant

Moringa is one of the promising crop high nutritional and therapeutic values. While drying of moringa leaves, there is significant loss in physical, chemical and nutritional composition of leaves. So, the present study was conducted to investigate the effect of different treatment and drying method (solar and convective) on physico-chemical quality of moringa leaves. Moringa leaves that were sorted, washed and surface dried were considered non-treated whereas leaves that were blanched at 7.5 min after sorting were considered treated. The following samples were dried in three dryers viz., PAU advanced domestic solar dryer, PAU domestic solar dryer and convective tray dryer. Samples that were treated had better physico-chemical quality than untreated sample. Similarly, samples dried in PAU advanced domestic solar dryer had better quality retention i.e. had low moisture content, low colour change, higher protein content, higher ascorbic acid and higher total antioxidant activity.

scholarly journals Influence of Packaging Materials on Storage Quality of Supplementary Food Mix

2020 ◽  
pp. 134-145
Author(s):  
S. Arokiamary ◽  
R. Senthilkumar ◽  
S. Kanchana
Keyword(s):  
Oleic Acid ◽  
Polyethylene Terephthalate ◽  
Peroxide Value ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Storage Period ◽  
Supplementary Food ◽  
Physico Chemical ◽  
Polyethylene Bags

Pearl millet based supplementary food mix was prepared with 5.0 per cent incorporation of carrot and araikeerai (Amaranthus dubius) powder. The food mix was packed in polyethylene bags (P1), Metallized Polyethylene Pouches (P2) and Polyethylene terephthalate jars (P3) and stored at room temperature. The initial free fatty acid content of supplementary food mix was 0.231 per cent of oleic acid which had changed to 0.274, 0.257 and 0.248 per cent of oleic acid in P1, P2 and P3, respectively after 180 days of storage. The freshly prepared supplementary food mix contained 1.2 mEq / kg of peroxide value. The corresponding values at the end of the storage were 3.9 (P1), 2.8 (P2) and 2.4 (P3) mEq / kg of peroxide value. Initially the supplementary food mix had 8,048 mg of b-carotene per 100 g and after 180 days of storage period, the b-carotene reduced to 6,586 in P1, 7,236 in P2 and 7,215 mg / 100 g in P3.  The freshly prepared supplementary food mix contained 2.85 mg of ascorbic acid, which had reduced to 2.17 (P1), 2.36 (P2) and 2.51 mg / 100 g (P3) at the end of storage period. The study revealed that the supplementary food mix packed in Polyethylene terephthalate jars had undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of supplementary mix in Polyethylene terephthalate jars extent the shelf life of the product and reduce the nutrient losses during storage.

scholarly journals Microbial, Chemical and Sensorial Quality of Chilled Marinated Green Mussel Pernaviridis, (Linnaeus, 1758)

2018 ◽  
Vol 6 (1) ◽  
pp. 135-141
Author(s):  
Jerson C. Sorio ◽  
Reyda I. Inolino
Keyword(s):  
Storage Period ◽  
Microbial Count ◽  
N Value ◽  
Green Mussel ◽  
Physico Chemical ◽  
Significant Difference ◽  
Sensorial Quality ◽  
Ph Level ◽  
General Acceptability

The study aimed to assess the physico-chemical, microbiological and sensorial quality of marinated green mussels (Perna viridis) over 28 days (4 weeks) storage period at chilled temperature (2 °C). There were two treatments in the study. In treatment 1, samples were immersed in 66% vinegar and 2% salt. In treatment 2, samples were immersed in 66% vinegar, 2% salt and 1% spices such as pepper, fennel, cloves, bay leaves and paprika. Based on the physico-chemical results, the sample has a proximate composition of 13.60% protein, 1.66% lipid and 0.07% moisture. For the TVB-N value, treatment 1 decreased from 4.35 mg/100g to 1.05 mg/100g over the 4 weeks storage period. In treatment 2, TVB-N value increased from week 1 (4.14 mg/100g) to week 2 (5.38 mg/100g), but decreased further from week 2 to week 4 with a TVB-N value of 1.62 mg/100g. For pH level determination, treatment 1increased its pH level from 4.03 to 4.13 over the storage period. In treatment 2, pH has increased from 4.2 (week 1) to 4.37 (week 3), but decreased further to 4.1 (week 4). There was no significant difference (p 0.05) observed between the samples. Based on the microbiological analyses, treatment 1 decreased it microbial count from 1.69 x 108 to 7.70 x 103 over the storage period. In treatment 2, the microbial count also decreased from 1.13 x 107 to 8.07 x 103. For the basis of sensory evaluation, treatment 1 decreased its general acceptability from 6.44 to 5.89 over the storage period. In treatment 2, the general acceptability also decreased from 6.67 to 5.71. According to the overall results, the marinated green mussel was stable for 28 days.

scholarly journals Effects of water extracts of apple and pomegranate peel on the quality of orange squash

2015 ◽  
Vol 1 (2) ◽  
pp. 56
Author(s):  
Salah-ud Din ◽  
Kashif Akram ◽  
Umar Farooq ◽  
Afshan Shafi ◽  
Farkhandah Sarfraz ◽  
...  
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Aqueous Extracts ◽  
Physico Chemical ◽  
Examination Result ◽  
Apple Peel ◽  
Research Plan ◽  
Apple Peels

<p><em>Punica granatum</em> (pomegranate) and Malus domestica (apple) are rich source of bioactive compounds i.e. phenolics components, anthocyanins and tannins that can be potential preservative agents. The aim of the present research plan was to evaluate the quality characteristics of orange squash after addition of aqueous extracts of apple and pomegranate peels. For this purpose aqueous extracts of pomegranate and apple peels were added in orange squash and then the final product was examined for physiochemical and sensory attributes during storage. Results of current study demonstrated that physico-chemical parameters of orange squash significantly changed with the storage period in all the treatments in such a way that total soluble solids (°Brix) were gradually decreased but the acidity increased. Sensory examination result of orange squash revealed that color, flavor and taste were decreased with the passage of time in all the treatments but preservative and 100% apple peel extract were upto acceptable level. Whereas 50% preservative and 50% pomegranate extract and 100% pomegranate extract were highly rejected.</p>

scholarly journals Evaluation of cultivars and packing materials during preparation and storage of ber candy

2016 ◽  
Vol 8 (2) ◽  
pp. 630-633
Author(s):  
Balveer Singh ◽  
Sanjay Pathak
Keyword(s):  
Good Condition ◽  
Storage Period ◽  
Cost Benefit ◽  
Maximum Cost ◽  
Ldpe Film ◽  
Physico Chemical ◽  
Cost Benefit Ratio ◽  
Storage Studies ◽  
And Storage

Ber (Zizyphus mauritiana) is known as poor man’s fruit and is rich in protein, phosphorus, calcium, carotene and vitamin-C. The present investigation was conducted at laboratory Department of Post Harvest Technology collage of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) during the year 2010-11. The physico-chemical characteristics were evaluated for different caltivars viz., Illaichi, Ponda, Umran, Gola, Banarsi Karaka and Narendra Ber Sel-2. The cultivars physico-chemical composition of ber fruit and organoleptic quality of candies Banarsi Karaka was found best suited among all cultivars for making of candy. Storage studies indicated that LDPE film was better in comparison to glass jar and plastic jar for packaging of ber candy at ambient temperature and candy was found in good condition after 9 months of storage period in LDPE film. The maximum cost benefit ratio of ber candy was found to be 1: 1.25 than packed in LDPE film followed by plastic jar and glass jar.

scholarly journals Effects of water extracts of apple and pomegranate peel on the quality of orange squash

2015 ◽  
Vol 1 (2) ◽  
pp. 56
Author(s):  
Salah-ud Din ◽  
Kashif Akram ◽  
Umar Farooq ◽  
Afshan Shafi ◽  
Farkhandah Sarfraz ◽  
...  
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Aqueous Extracts ◽  
Physico Chemical ◽  
Examination Result ◽  
Apple Peel ◽  
Research Plan ◽  
Apple Peels

<p><em>Punica granatum</em> (pomegranate) and Malus domestica (apple) are rich source of bioactive compounds i.e. phenolics components, anthocyanins and tannins that can be potential preservative agents. The aim of the present research plan was to evaluate the quality characteristics of orange squash after addition of aqueous extracts of apple and pomegranate peels. For this purpose aqueous extracts of pomegranate and apple peels were added in orange squash and then the final product was examined for physiochemical and sensory attributes during storage. Results of current study demonstrated that physico-chemical parameters of orange squash significantly changed with the storage period in all the treatments in such a way that total soluble solids (°Brix) were gradually decreased but the acidity increased. Sensory examination result of orange squash revealed that color, flavor and taste were decreased with the passage of time in all the treatments but preservative and 100% apple peel extract were upto acceptable level. Whereas 50% preservative and 50% pomegranate extract and 100% pomegranate extract were highly rejected.</p>

DECOLOURIZATION AND COD REMOVAL OF WASEWATER FROM ETHANOL PRODUCTION PROCESS FROM MOLASSES BY COAGULANTION USING INORGANIC ALUM

2010 ◽  
Vol 13 (3) ◽  
pp. 92-102
Author(s):  
Trung Duc Le
Keyword(s):  
Ethanol Production ◽  
Oxygen Demand ◽  
Cod Removal ◽  
Treated Wastewater ◽  
Treatment Processes ◽  
Physico Chemical ◽  
Biological Methods ◽  
Treatment Step ◽  
Main Material

The industrial production of ethanol by fermentation using molasses as main material that generates large quantity of wastewater. This wastewater contains high levels of colour and chemical oxygen demand (COD), that may causes serious environmental pollution. Most available treatment processes in Vietnam rely on biological methods, which often fail to treat waste water up to discharge standard. As always, it was reported that quality of treated wastewater could not meet Vietnameses discharge standard. So, it is necessary to improve the treatment efficiency of whole technological process and therefore, supplemental physico-chemical treatment step before biodegradation stage should be the appropriate choice. This study was carried out to assess the effect of coagulation process on decolourization and COD removal in molasses-based ethanol production wastewater using inorganic coaglutant under laboratory conditions. The experimental results showed that the reductions of COD and colour with the utilization of Al2(SO4)3 at pH 9.5 were 83% and 70%, respectively. Mixture FeSO4 – Al2(SO4)3 at pH 8.5 reduced 82% of colour and 70% of COD. With the addition of Polyacrylamide (PAM), the reduction efficiencies of colour, COD and turbidity by FeSO4 – Al2(SO4)3 were 87%, 73.1% and 94.1% correspondingly. It was indicated that PAM significantly reduced the turbidity of wastewater, however it virtually did not increase the efficiencies of colour and COD reduction. Furthermore, the coagulation processes using PAM usually produces a mount of sludge which is hard to be deposited.

Physico-Chemical Assessment of Groundwater Quality of Ahmednagar Industrial Area

2011 ◽  
Vol 4 (4) ◽  
pp. 228-230
Author(s):  
Patil S.S Patil S.S ◽  
◽  
Gandhe H.D Gandhe H.D ◽  
Ghorade I.B Ghorade I.B
Keyword(s):  
Groundwater Quality ◽  
Industrial Area ◽  
Physico Chemical ◽  
Chemical Assessment
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