scholarly journals Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage

2016 ◽  
Vol 7 (6) ◽  
pp. 1272-1278
Author(s):  
Debashis Mandal ◽  
◽  
Lalhlimpuii Pautu ◽  
Tridip Kumar Hazarika ◽  
Bhagwati Prasad Nautiyal ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Refrigerated Storage ◽  
Tomato Fruits ◽  
Physico Chemical ◽  
Chemical Attributes

Effects of Different Post-harvest Treatments on Physico-Chemical Attributes and Shelf Life of Tomato Fruits

2017 ◽  
Vol 5 (1) ◽  
pp. 63-66
Author(s):  
Akangtula Jamir ◽  
◽  
Chhungpuii Khawlhring
Keyword(s):  
Weight Loss ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Tomato Fruits ◽  
Beneficial Effects ◽  
Physico Chemical ◽  
Chemical Attributes

An experiment was conducted to study the effect of different local treatments with and without CaCl2 on the quality and shelf life of tomato fruits. Mature green tomato fruits were evaluated, and data were taken on weight loss, shelf life, titratable acidity, TSS, reducing sugars, total sugars and vitamin C contents during storage at ambient temperature (20±5°C). The fruits were then evaluated for changes in quality parameters within the different stages of ripening. Results showed that dipping tomato fruits in 8% CaCl2 for ten minutes does not have beneficial effects on shelf life and quality retention of tomato fruits. Wrapping tomato fruits with polythene resulted in least weight loss, maximum contents of TSS, titratable acidity, total and reducing sugars as well as ascorbic acid and also maximum shelf life of tomato fruits among all other treatments, and thus can be used effectively for storing green mature tomato fruits for upto 25 days in ambient temperature.

scholarly journals Protective effect of brine-salt curing on physico-chemical attributes on the taki fish (Channa punctatus) and the tengra fish (Mystus tengra) at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 271-276
Author(s):  
Farzana Binte Farid ◽  
Gulshan Ara Latifa ◽  
Mosarrat Nabila Nahid ◽  
Mohajira Begum
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Free Fatty Acid ◽  
Protective Effect ◽  
Shelf Life ◽  
Room Temperature ◽  
Fish Sample ◽  
Physico Chemical ◽  
Fish Product ◽  
Chemical Attributes

Brine salt curied (BS) Taki fish and the small Tengra fish were studied to observe such salting procedure on their bio-chemical composition stored at room temperature (26-320C). In fresh-processed condition, moisture, protein, fat, ash, pH and free fatty acid were 62.28%, 18.02%, 2.76%, 17.24%, 6.8 and 0.5% in BS taki fish and 57.35%, 15.3%, 6.84%, 20.8%, 5.9 and 0.9%, respectively in tengra. The value of moisture, pH and FFA increased significantly (p<0.05) with the time of storage and these values rapidly increased in cured taki than BS tengra and at the end of 75 days BS taki became spoiled whereas BS tengra still remained in fresh condition. It was observed that BS tengra fish-product had longer shelf life (120 days) and was found better for preservation in laboratory condition. This work also showed that the effect of the treatment on a fish sample dependent on the fish species.Bangladesh J. Zool. 42(2): 271-276, 2014

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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