scholarly journals The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

2019 ◽  
Vol 27 (2) ◽  
pp. 47-54
Author(s):  
Mohammad Reza Safizadeh
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Conditions ◽  
Ambient Condition ◽  
Ambient Conditions ◽  
Cold Condition ◽  
Wax Coating ◽  
And Control

AbstractIn this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

2019 ◽  
pp. 1-16
Author(s):  
Peninah Yumbya ◽  
Margaret Hutchinson ◽  
Jane Ambuko ◽  
Willis Owino
Keyword(s):  
Shelf Life ◽  
Value Chain ◽  
Titratable Acidity ◽  
Ecological Zones ◽  
Post Harvest ◽  
Naturally Occurring ◽  
Mode Of Application ◽  
The Tropics ◽  
And Control

The short shelf-life of fruits in the tropics continues to be a pressing problem for farmers and other value chain actors. Hexanal is a naturally occurring compound that has received attention as a novel postharvest compound preservative. This study was conducted to determine the effect of hexanal on enhancing the postharvest shelf-life and quality of ‘sweet banana’ fruits. Two hexanal concentrations (2% and 3%) were applied as either a pre-harvest spray or a post-harvest dip. Fruits were obtained from two different agro ecological zones of Kenya (AEZs II and IV). The treated fruits were kept under ambient room conditions of 25 ± 1°C and RH 60 ± 5% to ripen. Hexanal treatment maintained the fruits quality and prolonged the shelf-life by 6 days in the dipped fruits, 6 and 3 days in the sprayed fruits from the drier AEZ IV and colder AEZ II respectively compared to the untreated controls. Hexanal treatments significantly (P = .05) delayed or reduced the rate of most of the physicochemical parameters analysed irrespective of the concentration and mode of application used. Fruit firmness was significantly (P = .05) maintained up to day 6 and 9 of storage in the treated fruits compared to the controls which softened drastically as from day 3 and 6 in the sprayed and dipped fruits respectively. Hexanal treatment delayed ethylene and respiratory peaks by 3 days in both modes of application and significantly delayed progression of other ripening related changes such as 0Brix, titratable acidity, simple sugars and vitamin C. Sensory evaluation showed no significant differences in the various quality attributes analysed between the hexanal treated and control fruits. The results of this study indicate that, use of hexanal is a potential technology that could be adopted by banana farmers to enhance post-harvest shelf-life without compromising on quality.

scholarly journals The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Benson Maina ◽  
Jane Ambuko ◽  
Margaret J. Hutchinson ◽  
Willis O. Owino
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mango Fruit ◽  
Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

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

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.

scholarly journals 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.)

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.

scholarly journals Optimization and sensitivity analysis of fast ethanol assay in maize seeds

2019 ◽  
Vol 41 (1) ◽  
pp. 97-107 ◽  
Author(s):  
Damrongvudhi Onwimol ◽  
Thunyapuk Rongsangchaicharean ◽  
Pitipong Thobunluepop ◽  
Tanapon Chaisan ◽  
Wanchai Chanprasert
Keyword(s):  
Quality Assessment ◽  
Ethanol Production ◽  
Seed Quality ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Maize Seed ◽  
Seed Deterioration ◽  
Maize Seeds ◽  
Hermetic Seal

Abstract: The evaluation of seed deterioration is very important to control the quality of the seeds stored. This study aimed to investigate the potential of fast ethanol assay for seed quality assessment of maize stored under different conditions. The first experiment was to determine the incubating temperature, incubating time, and amount of seed used in the assay. The results showed that the best protocol for the detection of headspace ethanol was incubation of 3 g of maize seed with 20% moisture content (wet basis) in a 20 mL gas chromatography vial at 70 °C for 1.5 h. The assay induced approximately 200-700 µg.L-1 of headspace ethanol, which was sufficient to identify seeds with different vigour levels. In the second experiment, the optimal conditions were used for quality assessment in aged maize seed stored for 12 months under different storage conditions. The increase in the ethanol production of stored maize seed under the controlled conditions (15 °C and 20% RH in the hermetic seal) was lower than under ambient conditions. The ethanol production levels of maize seed samples at the start of storage was significantly lesser than at six months storage (p < 0.05). The test limitations in deteriorated seed with different cultivars and ages will be discussed.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

scholarly journals Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.)

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1793
Author(s):  
Marina Paolucci ◽  
Michele Di Stasio ◽  
Alida Sorrentino ◽  
Francesco La Cara ◽  
Maria Grazia Volpe
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Edible Coating ◽  
Life Problems ◽  
Excellent Method ◽  
High Antioxidant Activity ◽  
Pomegranate Peel Extract ◽  
Production Areas ◽  
Taste And Smell

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatum L.) fruit by organic acids treatment

2020 ◽  
pp. 108201322094046
Author(s):  
Sakineh Ehteshami ◽  
Farzin Abdollahi ◽  
Asghar Ramezanian ◽  
Mahsa Rahimzadeh ◽  
Abdolmajid Mirzaalian Dastjerdi
Keyword(s):  
Low Temperature ◽  
Oxalic Acid ◽  
Malic Acid ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Quality Properties ◽  
Positive Effects ◽  
Pomegranate Fruit

Pomegranate is a subtropical and chilling sensitive fruit. In this study, the effects of malic acid (50 and 100 mM) and oxalic acid (5 and 10 mM) on quality properties of pomegranate during cold storage (2 ℃) were investigated. The lowest weight loss was observed in fruit treated with 50 mM malic acid. Malic acid had positive effects on color parameters ( L*, a*, and b*) of pomegranate at low temperature. Organic acid treatments reduced chilling injury, malondialdehyde, and hydrogen peroxide and increased catalase activity. The lowest activity of polyphenol oxidase and peroxidase was observed in 5 mM oxalic acid-treated fruit. On the other hand, fruit treated with 50 mM malic acid showed the maximum ascorbic acid and citric acid content. The most antioxidant activity was found in fruit treated with 5 mM oxalic acid and 50 mM malic acid. Also, all treatments except 10 mM oxalic acid and 100 mM malic acid resulted in higher titratable acidity than control fruit. Overall, 50 mM malic acid and 5 mM oxalic acid were the most effective for preserving the quality of pomegranate fruit at low temperature.

scholarly journals The Effects of 1-Methylcyclopropene Treatment on the Fruit Quality of ‘Idared’ Apples during Storage and Transportation

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 490
Author(s):  
Kazimierz Tomala ◽  
Maria Małachowska ◽  
Dominika Guzek ◽  
Dominika Głąbska ◽  
Krystyna Gutkowska
Keyword(s):  
Shelf Life ◽  
Gas Permeability ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Low Oxygen ◽  
Control Groups ◽  
Long Distance ◽  
Postharvest Treatment

1-Methylcyclopropene (1-MCP) is applied as an inhibitor of ethylene action, which is widely used in postharvest technology to prolong the shelf life of many fruits. The aim of the study was to assess the possibility to apply 1-MCP treatment to maintain the quality of ‘Idared’ apples for long-distance transportation. The studied apples were assessed in three groups: (I) 1-MCP postharvest treatment; (II) 1-MCP postharvest treatment with Modified Atmosphere Packaging (MAP) selected gas permeability bags; and (III) control groups (with neither 1-MCP treatment, nor dedicated packaging). Apples were subjected to storage in the Ultra Low Oxygen (ULO) chamber that was applied for 0 weeks, 10 weeks and 20 weeks (three periods of storage); simulated long-distance transport (6 weeks); and simulated distribution, which was applied for 0 days, 5 days, 10 days, and 15 days (4 periods of distribution). The obtained 36 groups (three postharvest treatments per three periods of storage per four periods of distribution) were analyzed to assess firmness, total soluble solids (TSS) and titratable acidity (TA). There were differences between firmness values for control groups and those with 1-MCP applied, which were characterized by higher values of firmness (p < 0.05). Groups with 1-MCP and MAP applied combined were characterized by higher values of TSS than control groups (p < 0.05). The majority of groups with 1-MCP applied alone were characterized by higher values of TA than control groups (p < 0.05), but values for samples attributed to 1-MCP and MAP combined were not higher than for 1-MCP alone. It may be concluded that 1-MCP applied postharvest contributed to higher results of firmness and TA of ‘Idared’ apples after long-distance transportation, but combining 1-MCP with MAP did not contribute to further differences for TA. However, for TSS the observed influence was inconclusive. It may be stated that 1-MCP is a beneficial treatment for ‘Idared’ apples for long-distance transportation as it prolongs their shelf life and improves firmness.

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