Qualidade pós-colheita de tubérculos de batata ‘Ágata’ embalados armazenados em diferentes condições

The adequate storage of raw materials is fundamental to obtain a quality final product. The objective of this study was to evaluate the effect of different plastic packages on the maintenance of post-harvest quality of ‘Agata’ potato tubers stored under refrigeration and room temperature. Two experiments were conducted, both with a completely randomized design, arranged in a 3 x 4 factorial scheme (three types of packages – unpacked, with polyvinyl chloride film – PVC (21 cm x 40 cm and 12 μm thick) and with plastic bag (30 cm x 40 cm and 30 μm thick) and four evaluation times), with three replicates of one tuber each. In one experiment the samples were maintained under ambient conditions (25 ± 2°C and 60% ± 5% RH), with evaluations performed at 0, 7, 14 and 21 days, and another under refrigeration (8 ± 2ºC 75% ± 2% RH) and 0, 25, 50 and 75 days. The evaluated characteristics were: firmness, pH, soluble solids, total titratable acidity, vitamin C and the appearance of shoots. Tubers can only be stored under ambient conditions for seven days, and during this period the PVC packaging is the most suitable for storage. Tuber firmness was reduced and the vitamin C content of the last evaluation was higher than the initial content in both storage conditions. The refrigerated storage extended the shelf life of tubers for up to 50 days, period during which the PVC and plastic bags did not influence the conservation of the ‘Agata’ potato tubers.

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Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n2p565 ◽

2018 ◽

Vol 39 (2) ◽

pp. 565 ◽

Cited By ~ 1

Author(s):

Agda Malany Forte de Oliveira ◽

Railene Hérica Carlos Rocha ◽

Wellinghton Alves Guedes ◽

George Alves Dias ◽

José Franciraldo de Lima

Keyword(s):

Relative Humidity ◽

Raw Materials ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Edible Coatings ◽

Fruit Maturation ◽

Chlorella Sp ◽

Randomized Design ◽

Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

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Avaliação física e físico-química de frutos de juazeiro (Zizyphus joazeiro Mart.) em diferentes estádios de maturação

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i5.4743 ◽

2016 ◽

Vol 11 (5) ◽

pp. 177

Author(s):

Jéssica Leite da Silva ◽

Franciscleudo Bezerra da Costa ◽

Ana Marinho do Nascimento ◽

Rafaela Rodrigues do Vale Costa ◽

Mahyara de Melo Santiago

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

High Yield ◽

Pulp Yield ◽

Fruit Peel ◽

Industrial Processing ◽

Plastic Bags ◽

Maturation Stages

Objetivou-se avaliar as características físicas e físico-químicas dos frutos de juazeiro colhidos em cinco estádios de maturação. Os frutos foram colhidos no Centro de Ciências e Tecnologia Agroalimentar (CCTA) da Universidade Federal de Campina Grande (UFCG), Campus Pombal, foram acondicionados em sacos plásticos e transportados ao laboratório de Análise de Alimentos do CCTA. Os frutos foram classificados em cinco estádios de maturação, selecionados quanto à coloração da casca do fruto. Avaliou-se a massa fresca dos frutos, polpas e sementes; espessura longitudinal e transversal do fruto e polpa, rendimento da polpa e semente. Após o processamento da polpa com a casca, foram avaliadas as seguintes características físico-químicas: umidade, cinzas, pH, sólidos solúveis totais, acidez total titulável e vitamina C. Os frutos do IV estádio de maturação se destacaram em relação aos demais nos atributos físicos, apresentando elevado rendimento (80,16%), tornando o processamento industrial, no que diz respeito a rendimento de polpa, viável. Os frutos de todos os estádios de maturação também apresentaram níveis significativos de vitamina C.Evaluation physical and physical-chemical of fruit juazeiro (Zizyphus joazeiro Mart.) in different stages of maturityAbstract: The objective of this study was to evaluate the physical and physico-chemical characteristics of the fruits of juazeiro harvested in five maturation stages. The fruits were collected in the Center of Sciences and Technology Agroalimentaria (CCTA) of the Federal University of Campina Grande (UFCG), Campus Pombal, were packed in plastic bags and transported to the Food Analysis laboratory of the CCTA. The fruits were classified in five stages of maturation, selected for the color of the fruit peel. The fresh mass of fruits, pulps and seeds was evaluated; longitudinal and transverse thickness of fruit and pulp, yield of pulp and seed. After the pulp was processed with the peel, the following physicochemical characteristics were evaluated: moisture, ash, pH, total soluble solids, total titratable acidity and vitamin C. The fruits of the IV stage of maturation stood out in relation to the others in the attributes with high yield (80.16%), making the industrial processing, with respect to pulp yield, viable. Fruits at all maturation stages also showed significant levels of vitamin C.

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Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

Journal of Applied and Natural Science ◽

10.31018/jans.v9i4.1500 ◽

2017 ◽

Vol 9 (4) ◽

pp. 2137-2142

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

Pradeep Kumar

Keyword(s):

Storage Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Quality Characteristics ◽

Soluble Solids ◽

Ambient Conditions ◽

Physico Chemical ◽

Glass Bottles ◽

Myrica Nagi ◽

Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

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Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

Anais da Academia Brasileira de Ciências ◽

10.1590/s0001-37652013005000035 ◽

2013 ◽

Vol 85 (2) ◽

pp. 761-768 ◽

Cited By ~ 4

Author(s):

ROSILDA M. MUSSURY ◽

SILVANA P.Q. SCALON ◽

MAGAIVER A. SILVA ◽

TATIANE F. SILVA ◽

HELLEN GOMES ◽

...

Keyword(s):

Room Temperature ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Total Carbohydrate ◽

Tuberous Roots ◽

Plastic Bags ◽

Total Titratable Acidity ◽

Different Temperatures ◽

Cold Chamber

This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.

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Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v36i02.7963 ◽

2017 ◽

Vol 36 (02) ◽

Author(s):

S. M. Charan ◽

Saji Gomez ◽

K. B. Sheela ◽

P. B. Pushpalatha ◽

K. T. Suman

Keyword(s):

Titratable Acidity ◽

Storage Conditions ◽

Passion Fruit ◽

Soluble Solids ◽

Ambient Conditions ◽

Total Carotenoids ◽

Organoleptic Evaluation ◽

Rate Of Decline ◽

Purple Passion Fruit

Passion fruit nectar was developed from yellow and purple passion fruit separately and also by blending both yellow and purple fruits, in different combinations of TSS and juice. It was initially subjected to organoleptic evaluation to determine the best combination of TSS and juice content in nectar. Organoleptic evaluation revealed that passion fruit nectar containing 20% juice and 20°Brix was more acceptable in all the three categories (yellow and purple separately, and yellow blended with purple). Total soluble solids, non-enzymatic browning, reducing, non- reducing and total sugars increased while, titratable acidity, vitamin C, total carotenoids, total phenols and total flavanoids decreased during storage. Organoleptic quality of passion fruit nectar declined during storage in all the treatments. The rate of decline was faster in nectar stored under ambient conditions compared to those stored under refrigerated condition. Microbial load in all the samples was within the acceptable limits even after three months of storage.

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ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v23i1.1280 ◽

2005 ◽

Vol 23 (1) ◽

Cited By ~ 1

Author(s):

ROSSANA CATIE BUENO DE GODOY ◽

EDNEIDE LUCIANA SANTIAGO MATOS ◽

ALEXANDRA PEREIRA DOS SANTOS ◽

TATIANE DA SILVA AMORIN

Keyword(s):

Vitamin C ◽

Raw Materials ◽

Preference Test ◽

Titratable Acidity ◽

Soluble Solids ◽

Drying Time ◽

Total Soluble Solids ◽

Significant Difference ◽

Pre Treatment ◽

Sensorial Evaluation

Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina C. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina C. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin C. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin C. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture.

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Potassium and growth-promoting fungi improve the postharvest quality of grape tomato

Semina Ciências Agrárias ◽

10.5433/1679-0359.2022v43n2p675 ◽

2022 ◽

Vol 43 (2) ◽

pp. 675-692

Author(s):

Deise Silva Castro Pimentel Cardoso Cardoso ◽

◽

Herminia Emilia Prieto Martinez ◽

Ariana Mota Pereira ◽

Maria Catarina Megumi Kasuya ◽

...

Keyword(s):

Vitamin C ◽

Titratable Acidity ◽

Fruit Production ◽

Soluble Solids ◽

Postharvest Quality ◽

Tomato Plants ◽

Randomized Design ◽

Growth Promoting ◽

Low K

Tomato plants respond well to potassium fertilization, whose insufficiency leads to a drop in fruit production and quality. On the other hand, the association of growth-promoting fungi (GPF) with roots has been shown to be able to optimize nutrient absorption, which implies lower financial costs and a decreased risk of loss of K applied to the soil. The objective of this study was to investigate the effects of inoculation with GPF and K rates on the postharvest quality of grape tomato hybrid ‘Mascot’ grown in a hydroponic system. The plants were cultivated in a hydroponic drip system using washed and sterilized sand as substrate. They were trained with two stems, leaving three bunches per stem. The experiment was carried out in a splitsplit-plot arrangement in a completely randomized design with three replicates. Ripe fruits were stored for 30 days in PET containers in storage chambers at a temperature of 25 °C. After 0, 10, 20 and 30 days of storage, five fruits were collected to determine the titratable acidity (TA) and soluble solids (SS), reducing sugars (RS) and vitamin C contents. The K rates provided an increase in the quality attributes. At low K rates, inoculation with GPF led to higher TA, SS, RS and vitamin C values. Inoculation of the plants with GPF improved the postharvest preservation of the fruits, especially when the plants underwent nutritional stress during cultivation.

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Influence of Different Concentrations of 1-Methylcyclopropene (1-MCP) and Storage Conditions on the Physico-chemical Properties and Shelf-life of Tomatoes (Solanum lycopersicum L.)

Asian Journal of Agricultural and Horticultural Research ◽

10.9734/ajahr/2019/v4i130010 ◽

2019 ◽

pp. 1-11

Author(s):

M. E. Amoateng ◽

P. Kumah ◽

I. Yaala ◽

B. Amoasah

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Titratable Acidity ◽

Storage Conditions ◽

Ambient Conditions ◽

Tomato Cultivar ◽

Solanum Lycopersicum L ◽

Randomized Design ◽

Gas Loss ◽

And Storage

‘Power’ tomato cultivar was harvested at the mature green stage and studied to determine how different 1-Methylcyclopropene (1-MCP) concentrations and storage conditions may influence its quality and shelf-life. A 3 x 2 factorial arrangement in Completely Randomized Design (CRD) was used and it was replicated three times. The factors were the tomato cultivar: ‘Power’, three 1-MCP concentration levels: 1 ppm, 2 ppm, untreated was 0 ppm and two storage conditions: Ambient and refrigerator conditions. The research was conducted between January and May 2017 at the Department of Horticulture, KNUST in Kumasi, Ghana. The 1-MCP concentration required were obtained by adding 100 ml of heated distilled water at 50°C to appropriate amounts of 1-MCP (MaxFresh, 3.3%) powder to obtain the 1 ppm and 2 ppm concentrations. After the 1-MCP powder has completely dissolved, it was then placed in a sealed bottle with a mini fan attached and then placed in the treatment chamber and released in a form of vapour on fruits and sealed immediately to avoid gas loss for a period of 24 hours. They were then stored in the refrigerator and ambient conditions at a temperature of 13°C-15°C and 29.5°C with Relative Humidity of 60-75% and 80-85% respectively. There was a significantly (P<0.01) delayed in ripening as characterized by changes in pH, firmness and total titratable acidity. Tomatoes treated with 1 ppm and 2 ppm of 1-MCP concentrations had delayed ripening when stored in the refrigerator and as a result had a longer shelf-life of 74 and 90 days respectively compared to fruits that were not treated and kept at ambient condition which took 60 days. There is confirmation from these results that the use of 1-MCP have saleable outlook for those who grow and trade in a way of delaying the ripening of green tomatoes.

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Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

Jurnal Hortikultura Indonesia ◽

10.29244/jhi.9.1.19-26 ◽

2018 ◽

Vol 9 (1) ◽

pp. 19-26

Author(s):

Slamet Susanto ◽

Delys Inkorisa ◽

Dadang Hermansyah

Keyword(s):

Weight Loss ◽

Vitamin C ◽

Storage Period ◽

Titratable Acidity ◽

Psidium Guajava ◽

Soluble Solids ◽

Guava Fruit ◽

Performance Quality ◽

Randomized Design ◽

Solids Content

ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to May 2016. The experiment was designed using completely randomized design (CRD) with single factor consisted of 5 treatments, i.e., 0% of beewax (control), 2% of beewax, 4% of beewax, 6% of beewax and 8% of beeswax. The results showed that beewax coating suppressed weight loss and softness of fruit compared to the control fruit during storage period. Beewax coating did not significantly affect chemical quality such as soluble solids content, titratable acidity and vitamin C. The beeswax coating with 2% and 4% were able to extend shelflife of ‘Kristal’ guava fruit 9 days longer as compared to the control. Keywords: ‘Krístal’, performance, quality, waxing, weight loss ABSTRAK Buah jambu ‘Kristal’ dapat dengan mudah rusak selama penyimpanan. Tujuan percobaan ini yaitu mempelajari pengaruh pelilinan terhadap daya simpan dan kualitas buah jambu ‘Kristal’. Percobaan dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor dari bulan Februari sampai Mei 2016. Percobaan dirancang menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal terdiri atas 5 perlakuan, yaitu 0% dari lilin lebah (kontrol), 2% dari lilin lebah, 4% lilin lebah, 6% lilin lebah dan 8% lilin lebah. Hasil penelitian menunjukkan bahwa pelapisan lilin lebah menekan susut bobot dan kelunakan buah dibandingkan dengan kontrol selama masa penyimpanan. Pelapisan lilin lebah tidak secara nyata mempengaruhi kualitas kimia buah seperti kandungan padatan terlarut, keasaman titrasi dan vitamin C. Pelapisan lilin lebah dengan konsentrasi 2% dan 4% mampu memperpanjang masa simpan buah jambu ‘Kristal’ 9 hari lebih lama dibandingkan dengan kontrol. Kata Kunci: kualitas, ‘Kristal’, pelilinan, penampilan, susut bobot

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Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Journal of Food Research ◽

10.5539/jfr.v3n5p8 ◽

2014 ◽

Vol 3 (5) ◽

pp. 8 ◽

Cited By ~ 5

Author(s):

Maria Lorena Luna-Guevara ◽

Oscar Jimenez-Gonzalez ◽

Juan Jose Luna-Guevara ◽

Paola Hernandez-Carranza ◽

Carlos Enrique Ochoa-Velasco

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Storage Temperature ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Fresh Weight

Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The a color parameter increased significantly (p < 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll a and b, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll a did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p < 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.

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