Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

scholarly journals A Study on Low Cost Post Harvest Storage Techniques to Extend the Shelf Life of Citrus Fruits and Vegetables

2019 ◽  
pp. 1-17
Author(s):  
Fahmida Ishaque ◽  
Md. Altaf Hossain ◽  
Md. Abdur Rashid Sarker ◽  
Md. Yunus Mia ◽  
Atik Shahriar Dhrubo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Evaporative Cooling ◽  
Ambient Condition ◽  
Citrus Fruits ◽  
Storage Structure ◽  
Post Harvest ◽  
Room Condition

An attempt was made to develop low cost porous evaporative cooling storage structures for extending the shelf life of citrus fruits and vegetables at the Sylhet Agricultural University campus, Bangladesh. Clay soil, bamboo and straw were used as a wall material. Sand, clay, zeolite, rice husk and charcoal etc. were used as a pad material. But the mixture of sand and clay was found as the most efficient pad materials for lowering temperature. Porous evaporative cooling storage structure (PECSS) was developed to reduce the problems of post-harvest losses at farmer level. It is eco-friendly and no energy requirements for storage of vegetables and fruits. PECSS improves the quality and productivity of vegetables and citrus fruits by reducing temperature, prolonging shelf life and reducing post-harvest losses respectively. The study revealed that shelf life of egg-plant (Solanum melongena) was 11 days in PECSS condition and it was 6 days in ambient condition. Therefore, weight loss was 4.07% for PECSS and 11.84% in room condition respectively. Storage life of Ladies finger (Abelmoschus esculentus) was 6 days more in PECSS condition than room condition. Weight loss was 6.62% in PECSS condition and 17.47% loss in ambient condition. In case of Malabar Spinach (Basella alba) it was 6 days for PECSS condition and 3 days for room condition and weight loss was found to be 9.48% and 16.17% respectively. The shelf life of stem amaranth (Amaranthus cruentus) was 5 days in PECSS condition and 2 days in ambient condition. Weight loss was found 7.05% at PECSS condition and 28.62% as in-room condition. By chemical analysis for fruits lemon (Citrus limon) and orange (Citrus sinensis) found that pH and TSS were increased both ambient and PECSS condition but in PECSS condition this rate was less than ambient condition. Vitamin C, percentage juice content, citric acid values all were decrease at both condition but in PECSS condition its rate was the less ambient condition. There is scope for intensive study to improve the firmness of the porous evaporative cooling storage structure (PECSS) to reduce the storage loss of vegetables and citrus fruits for different region and its suitability for large scale design.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals Alcobaça allele and genotypic backgrounds affect yield and fruit shelf life of tomato hybrids

2003 ◽  
Vol 60 (2) ◽  
pp. 269-275 ◽  
Author(s):  
Túlio José Mendes Dias ◽  
Wilson Roberto Maluf ◽  
Marcos Ventura Faria ◽  
Joelson André de Freitas ◽  
Luiz Antonio Augusto Gomes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Total Yield ◽  
Fruit Shape ◽  
Quality Traits ◽  
Average Mass ◽  
Post Harvest ◽  
Fruit Quality Traits ◽  
Commercial Yield

Post-harvest shelf life of tomato fruit may be increased by deploying mutant alleles which affect the natural ripening process and/or by a favorable genotypic background. Among the several ripening mutant genes, alcobaça (alc) has proved to be highly efficient in increasing shelf life of commercial tomato fruits, especially in heterozygosis, a state at which no limiting deleterious effects upon fruit color occur. The effects of heterozygosity in the alcobaça locus (alc+/alc) on yield and fruit quality traits of tomato hybrids with three genotypic backgrounds. We evaluated three pairs of hybrids obtained from crosses between the near-isogenic pollen source lines Flora-Dade (alc+/alc+) and TOM-559 (alc/alc), and three maternal lines (Stevens, NC-8276 and Piedmont). The six treatments were factorial combinations of two different status in the alc locus (alc+/alc and alc+/alc+) versus three different genotypic backgrounds (maternal lines). Fruits were harvested at the breaker stage of maturation and stored in shelves at 21ºC for 14 days. Yield and fruit quality traits were then evaluated. Regardless of the background, the alc allele in heterozygosis (alc+/alc) did not interfere with the total yield, commercial yield, average mass per fruit, average mass per commercial fruit, fruit shape, or with fruit peduncular scar diameter. The alc+/alc genotype reduced the rate of firmness loss and delayed evolution of the red color of the fruit, thus contributing to an increase of the post-harvest shelf life for all three genotypic backgrounds.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Active and Intelligent Packaging with Phase Change Materials to Promote the Shelf Life Extension of Food Products

2020 ◽  
Author(s):  
Sasi Madhan ◽  
Christophe Espírito Santo ◽  
Luís P. Andrade . ◽  
Pedro D. Silva . ◽  
Pedro D. Gaspar .
Keyword(s):  
Phase Change ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Phase Change Materials ◽  
Active Packaging ◽  
Life Extension ◽  
Box Dimension ◽  
Intelligent Packaging ◽  
Post Harvest ◽  
Shelf Life Extension

Active packaging aims to extend the shelf life of fruits and vegetables using active agents such as Oxygen, Carbon-di-oxide, ethylene scavengers and moisture absorber. Intelligent packaging provides information about the fruits quality inside the package to the customer and this packaging technology detects the internal changes of fruits and vegetables using sensors and indicators. Further to improve the post-harvest storage PCM such as Rubitherm can be used depending on the package box dimension to remove the field heat from the products and maintain its temperature with low variation during transport and display. Gel packs having less weight with PET and PS can also be an alternate method in the packaging. The application of these technologies may lead to a revolution in post-harvest storage, transportation, and further retail sale. This paper reviews the theoretical principles of food packaging and recent developments in packaging technologies using PCMs. Keywords: Active packaging, Intelligent packaging, Phase change materials, Shelf life extension, Fruits

Shelf Life of Ten Guava Varieties under Different Post Harvest Treatments in on Season

2002 ◽  
Vol 5 (11) ◽  
pp. 1176-1180 ◽  
Author(s):  
Shamim Ara Begum ◽  
M.A. Rahim ◽  
M.A. Haider ◽  
M.A. Kader
Keyword(s):  
Shelf Life ◽  
Post Harvest

scholarly journals Reduction of Postharvest Loss and Prolong the Shelf-Life of Banana through Hot Water Treatment

2013 ◽  
Vol 27 ◽  
pp. 42-47 ◽  
Author(s):  
Md Nurul Amin ◽  
Md Mosharraf Hossain
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Chemical Engineering ◽  
Hot Water ◽  
Crown Rot ◽  
Hot Water Treatment ◽  
Post Harvest ◽  
Soluble Solid ◽  
Post Harvest Loss ◽  
Postharvest Loss

For reducing the post-harvest loss and extension of shelf-life of banana, it is treated with fungicide or combination of fungicide and hot-water treatment. A study was conducted for developing a method to control post-harvest diseases and extension of shelf-life of banana through non-chemical method of hot water treatment. The best treatment combination was found at 53 °C for 9 minutes. Shelf-lives of BARI Kola 1 and Sabri Kola treated with hot water increased by 26 and 27.5%, respectively against untreated fruits. Post-harvest loss (decay and crown rot) of these varieties was reduced, respectively by 95% and 70% against untreated fruits. Firmness of treated fruits for both varieties was found higher than that of untreated fruits during ripening. Total soluble solid, total sugar, acidity and ?-carotene of treated fruits of these varieties increased over untreated fruits. The pH and vitamin C of treated bananas decreased over untreated fruits during ripening. DOI: http://dx.doi.org/10.3329/jce.v27i1.15857 Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 42-47

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