scholarly journals Study on Post Harvest Losses in Potato in Different Storage Conditions

2020 ◽  
Vol 12 (12) ◽  
pp. 14-19
Author(s):  
Shraddha Khanal ◽  
Kabindra Bhattarai
Keyword(s):  
Respiratory Rate ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Loss Assessment ◽  
Post Harvest ◽  
Storage Losses ◽  
Common Potato

The study aimed to conduct a comparative study of three most common potato storage conditions (in-house store, in-basket store and cold store) and to find the most suitable storage condition for farmers. The experimental work involved post-harvest loss assessment and study of pattern of respiratory and reducing sugar level for sixty days storage period. Total loss was lowest (4.38%) for cold stored potatoes and highest (13.04%) for in-house stored potatoes. Reducing sugar accumulation was least (0.65%) and remained almost constant throughout study period for in-house stored potatoes. Reducing sugar accumulation gradually increased and was maximum (1.04%) for cold stored potatoes. Respiratory rate was least in cold stored potatoes which gradually decreased and reached 3.17mg CO2/kg/hr at the end of sixty days storage. Respiratory rate was maximum for in-basket stored potatoes which reached up to 6.55 mg CO2/kg/hr at the end of storage. Storage loss and respiratory rate are minimum for cold stored potatoes but showed high sugar accumulation. In-house storage do not suffer from excessive sugar accumulation but storage loss is maximum of all. In case of in-basket storage, besides being cheap and feasible, there is no problem of sugar accumulation and storage losses was also significantly lower than in-house storage.

scholarly journals Effect of Post-Harvest Treatments on Physiochemical Properties of Indian Jujube (Ziziphus mauritiana Lamk.) during Ambient and Cold Storage Conditions

2020 ◽  
pp. 430-438
Author(s):  
Jitendra Singh Shivran ◽  
L. N. Bairwa ◽  
M. R. Choudhary ◽  
R. K. Jat ◽  
Asha Jat ◽  
...  
Keyword(s):  
Gibberellic Acid ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Ziziphus Mauritiana ◽  
Physiochemical Properties ◽  
Post Harvest ◽  
Ambient Storage

The effect of post-harvest application of calcium chloride (CaCl2) and gibberellic acid (GA3) on physiochemical properties of ber fruits were studied. Mature ber fruits cv. Umran were dipped in aqueous solutions of calcium chloride (0.5, 1.0 and 1.5%) and gibberellic acid (20, 40 and 60 ppm), for 5 minutes and packed in netlon bags for storage under ambient and cold storage conditions. Ber fruits treated with 1.5% CaCl2 could be stored for longer duration in both storage conditions with higher retention of physiochemical quality of the fruits. Results revealed that physiological loss in weight, fruit weight, palatability rating, titratable acidity showed a declining trend with advancement of storage period and other parameters i.e. total soluble solids, ascorbic acid, reducing sugar, and total sugars showed an increase up to 9 days in ambient storage condition and up to 12 days in cold storage condition, but after 9 days in ambient storage condition and after 12 days in cold storage condition, a decline trend was observed in these parameters respectively. Storage life was extended to 9 days and 15 days of ber fruits treated with 1.5% CaCl2 under ambient and cold storage conditions, respectively.

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 three storage methods on fruit decay and brown rot of apple

2007 ◽  
Vol 13 (3) ◽  
Author(s):  
B. Balla ◽  
I. J. Holb
Keyword(s):  
Health Status ◽  
Storage Period ◽  
Brown Rot ◽  
Storage Condition ◽  
Storage Conditions ◽  
Fruit Rot ◽  
Low Oxygen ◽  
Controlled Atmospheres ◽  
Fruit Decay ◽  
Storage Methods

The aim of our two-year study was to evaluate fruit decay and Monilinia fruit rot in three controlled atmospheres (CA), ultra-low oxygen (ULO) and traditional storage methods on apples for a duration of several months storage period. Four phytopathological treatments were studied under each storage condition: 1) 48 healthy fruit per unit, 2) 48 injured fruit per unit, 3) 47 healthy fruit and 1 brown rotted fruit per unit, and 4) 47 injured fruit and 1 brown rotted fruit per unit. Our results clearly demonstrated that fruit loss during storage is highly influenced by storage conditions and health status of the stored fruits. In the 2005 experiment, the lowest and largest fruit decay occurred under the ULO and traditional storage conditions, respectively (Table 1). The fruit decay was significantly different for the different storage methods. Fruit decay was fully suppressed in ULO storage except in the treatments of injured and injured + 1 brown rotted apple. Under CA and traditional storage conditions, when healthy fruit was stored, fruit decay was significantly lower compared with injured fruit including 1 brown rotted fruits. However, half of the fruit decay was caused by M. fructigena in CA store irrespective to phytopathogenic treatments. In 2006, results were not so consistent on cv. Idared but were not essentially different from the 2005 experiments.

scholarly journals Effect of tomato post-harvest treatment and storage conditions on the biological activity of benomyl and methylthiophanate residues in fruits and their processed products

2013 ◽  
Vol 35 (2) ◽  
pp. 269-275
Author(s):  
H. Borecka ◽  
H. Parynow
Keyword(s):  
Biological Activity ◽  
Storage Period ◽  
Low Pressure ◽  
Storage Conditions ◽  
Post Harvest ◽  
Fungicide Residues ◽  
Processed Products ◽  
And Storage ◽  
Very High

The biological activity of benomyl and methylthiophanate residues in tomatoes and their processed products was examined. Fungicide residues were most active in concentrated pulp of tomatoes, less in pulp and the least in fresh fruits. The fungicide residues activity was very high after 90 days of storage of processed products. The pulp and concentrated pulp of tomatoes treated and stored for 14 days at 15°C, also contained very active fungicide residues. The translocation of benomyl from treated tomato skin into the tissue begun slowly. This process was faster in green or yellow fruits, but it was the fastest in small green fruits. The influence of storage conditions on the activity of fungicide residues depended on the storage length. The residues were the least active in fruits stored under low pressure of 38 mm Hg for 14 days, but this activity increased during the storage period and the residues were very active after 34 days of tomato storage.

scholarly journals Potential of rosemary leaves and branches to enhance storage life of onion bulbs

2016 ◽  
Vol 34 (3) ◽  
pp. 381-386 ◽  
Author(s):  
Fatemeh Bina ◽  
Abdolamir Bostani ◽  
Daryush Talei
Keyword(s):  
Weight Loss ◽  
Block Design ◽  
Seed Storage ◽  
Storage Condition ◽  
Storage Conditions ◽  
Storage Life ◽  
Post Harvest ◽  
Onion Bulbs ◽  
Two Factors ◽  
Storage Times

ABSTRACT Although its importance as vegetable, a considerable amount of onion bulbs is lost in storage. That's why storage condition is one of the most important issues to maintain post-harvest quality. For this purpose, a factorial experiment based on randomized complete block design with two factors and three replicates was carried out. The factors were storage conditions of onion bulbs with five levels (4oC in the seed storage apparatus, 25 and 30oC without using rosemary leaves and branches in the incubator, and 25 and 30oC using rosemary leaves and branches in the incubator) and storage times with ten levels (10 consecutive weeks). The storage feedbacks of bulbs in terms of the weight loss (WL) and the average bud length (ABL) of bulbs were analyzed. The storage of bulbs at 25oC using rosemary fresh leaves and branches inside each bag of bulbs after 10 weeks resulted in the lowest weight loss and average bud length, and significantly controlled the post-harvest fungal rotting and improved the shelf life of bulbs. The findings of this study indicated the high potential of rosemary fresh leaves and branches, which can be considered as an alternative strategy to control post-harvest fungal rotting and to improve the storage life of bulbs considering its simplicity and efficacy in decreasing the storage cost, the weight loss and sprouting without causing any environmental toxicity.

scholarly journals Influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated mushroom flakes

2016 ◽  
Vol 8 (4) ◽  
pp. 2311-2318
Author(s):  
Ramya H.G. ◽  
Satish Kumar ◽  
Vidisha Tomer
Keyword(s):  
Research Study ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Attributes ◽  
Packaging Material ◽  
Microwave Drying ◽  
Consumer Acceptability ◽  
Value Addition ◽  
Oyster Mushrooms

The present article investigates influence of packaging material, storage condition and duration on quality attributes of osmo-cum-microwave dehydrated Pleurotus sajor-caju mushroom flakes during storage. Oyster mushrooms were dried by microwave drying technique to a moisture content of 6 % (w.b.) succeeding osmosis. The ultimate superior quality dried product obtained through optimization was stored in different packaging material for confined duration of three months at different storage conditions. Various quality attributes that assist in bestowal of overall consumer acceptability were studied during storage period. The present research study revealed that mushroom flakes were highly acceptable upto two months of storage that was packed in high density polyethylene by retaining much of the quality attributes. The outcome of the present investigation perhaps supportive for those involved in the post-harvest processing and value addition of oyster mushrooms.

Genotypic variability in storage losses of sugar beet

2014 ◽  
pp. 302-310 ◽  
Author(s):  
Katharina Schnepel ◽  
Christa Hoffmann
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Invert Sugar ◽  
Sugar Accumulation ◽  
Genotypic Differences ◽  
Genotypic Variability ◽  
Storage Losses ◽  
Genotype Effect ◽  
High Level ◽  
Selection Of

Storage losses of sugar beets are affected by storage conditions, but may also depend on growing site and genotype. The aim of the present study was to quantify the genotype effect on storage losses and to analyze the reasons for genotypic variability in sugar losses and accumulation of invert sugar. In 2011, 36 sugar beet genotypes and in 2012, 18genotypes were cultivated at two growing sites. After harvest beets were stored for 8 and 12 weeks at 8°C and 20°C in climate containers, respectively. Sugar losses increased with thermal time in store and were closely related to invert sugar accumulation. The growing site strongly affected the storage losses and maximum genotypic differences occurred at growing sites with particularly high level of storage losses. Genotypic differences were primarily caused by differences in the level of infestation with microorganisms, but also by differences in the beets’ carbohydrate metabolism. The infestation with microorganisms after storage was related to the marc content of genotypes before storage pointing to a non-specific resistance. The results underline a marked influence of the genotype on storage losses with a proportion of variance of 12%. Thus, selection of varieties with improved storability seems promising to reduce storage losses of sugar beet. But so far, no criteria are available to select for good storability of sugar beet varieties.

scholarly journals Effect of Storage Temperature on Physicochemical Quality Attributes of Fresh Bombay Red Onion Bulb (Allium cepal L.)    

2018 ◽  
Author(s):  
Ayalew Abate
Keyword(s):  
Pyruvic Acid ◽  
Storage Temperature ◽  
Sugar Content ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Attributes ◽  
Onion Bulb ◽  
Ideal Condition ◽  
Postharvest Loss

Onion (Allium cepal L.) is a major commercial vegetable crop grown in almost all parts of the world. In Ethiopian the postharvest loss of onion bulb crop was estimated to be 50% during the production season. So to reduce this postharvest loss of onion bulb determining and employing appropriate storage conditions play an important role. Appropriate storage condition reduces the physiological quality which intern reduces the physicochemical and phytochemical properties of onion. In this study physicochemical and phytochemical properties of onion bulb were investigated under different storage temperature. Onion bulbs were stored at three different temperatures the following quality attributes of onion bulb like glucosidase content, pyruvic acid, flavonoid, dry matter and sugar content were determined for storage period of six months. Quality deterioration of onion bulb was higher at storage temperature of 25 °C while storage temperature 5 °C was found an ideal condition with keeping the quality of onion bulb acceptable. In all the three storage temperatures sugar content show pyruvic acid, glucosidase and sugar content show irregular pattern. Bombay red onion bulb was stored for six months without significant change of quality attributes of onion bulb at storage temperature of 5 °C.

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

Susceptibility to root tip breakage increases storage losses of sugar beet genotypes

2016 ◽  
pp. 625-632 ◽  
Author(s):  
Christa Hoffmann ◽  
Katharina Schnepel
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Close Correlation ◽  
Invert Sugar ◽  
Root Tip ◽  
Sugar Accumulation ◽  
Genotypic Differences ◽  
Storage Losses ◽  
Controlled Conditions ◽  
Sugar Loss

Good storability of sugar beet is of increasing importance, not only to reduce sugar losses, but also with regard to maintaining the processing quality. Genotypic differences are found in storage losses. However, it is not clear to which extent damage may contribute to the genotypic response. The aim of the study was to quantify the effect of root tip breakage on storage losses of different genotypes. For that purpose, in 2012 and 2013, six sugar beet genotypes were grown in field trials at two locations. After lifting roots were damaged with a cleaning device. They were stored for 8 and 12 weeks, either under controlled conditions in a climate container at constant 8°C, or under ambient temperature in an outdoor clamp. The close correlation underlines that storage losses under controlled conditions (constant temperature) can well be transferred to conditions in practice with fluctuating temperature. The strongest impact on invert sugar accumulation and sugar loss after storage resulted from storage time, followed by damage and growing environment (year × growing site). Cleaning reduced soil tare but increased root tip breakage, in particular for genotypes with low marc content. During storage, pathogen infestation and invert sugar content of the genotypes increased with root tip breakage, but the level differed between growing environments. Sugar loss was closely related to invert sugar accumulation for all treatments, genotypes and environments. Hence, it can be concluded that root tip breakage contributes considerably to storage losses of sugar beet genotypes, and evidently genotypes show a different susceptibility to root tip breakage which is related to their marc content. For long-term storage it is therefore of particular importance to avoid damage during the harvest operations and furthermore, to have genotypes with high storability and low susceptibility to damage.

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