scholarly journals The effect of cherry fruits postharvest treatment with composition of chitosan and salicylic acid on their after storage qualities

2020 ◽  
pp. 13-19
Author(s):  
O. Vasylyshyna
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Soluble Solids ◽  
Research Station ◽  
Physico Chemical ◽  
Postharvest Treatment ◽  
Effect Of Treatment ◽  
Solids Content ◽  
Storage Technologies

Cherry is a widespread crop in Ukraine, it is a valuable source of vitamins and antioxidants though it is a perishable food unit. Therefore, the search for storage technologies using new types of packaging is underway. The aim of the study was to determine the effect of treatment on the composition of chitosan and salicylic acid on the physico-chemical characteristics of cherry fruits during the storage. For research, the fruits of the cherry varieties of Alfa and Pam’yat Artemenka, grown at the pomology research station named after L.P. Symyrenko of the Institute of Pomology of NAAN, the day before harvesting were treated with a solution of chitosan with salicylic acid and then dried for a day. Picked from the trees in the consumer stage of ripeness, the fruit were put in boxes №5 weighing 5 kg for storage at a temperature of 1±0.5 °C and a relative humidity of 95±1 %. Untreated fruits were taken as the control. According to the research results, the output of marketed cherry fruit of Alpha and Pam’yat Artemenka remained at the level of 85.2 % and 83.6 %, respectively, in 15 days of storage with the weight loss of 5.4−5.7 %, the content of soluble solids decreased by 8.9–10.1 %, titrated acids 2 times, ascorbic acid – 1,7–1,9 times. Compared to the control, the treatment of cherry fruits with salicylic acid solution allowed to increase the yield of marketable products by 2.4−2.2 %, to reduce the weight loss to 3.5−3.4 %, the solids content by 3.8−4.4 %, titrated acids – by 41.8 −48 %, ascorbic acid – 36.1 and 33.3 %. The cherry fruit pretreatment with 1 % solution of chitosan with salicylic acid is the most effective and contributes to an increase in the yield of marketable products by 7.8–8.6 % for the weight loss of 2.7–3 %. Losses of soluble solids content were 1.3–1.9 %, titratable acids 24.6–44 %, ascorbic acid 18.3–19.8 %. Key words: cherry fruits, soluble solids, titrated acids, ascorbic acid, storage, chitosan, salicylic acid.

scholarly journals Change of physical indicators of cherry fruit depending on treatment by polysaccharide compositions during storage

2021 ◽  
Author(s):  
O. Vasylyshyna ◽  
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Research Station ◽  
Biodegradable Films ◽  
Lower Weight ◽  
Combined Action ◽  
Effect Of Treatment ◽  
Pre Treatment ◽  
Microstructure Density ◽  
Physical Changes

Currently, the problem of environmental pollution has become important, so the development of biodegradable films based on polysaccharide coatings, which could completely replace plastic is relevant. The purpose of research conducted with cherries of the varieties Alpha and Memory Artemenko, grown at the research station of pomology named after LP Simirenko IS NAAS − to establish the effect of treatment (100 mg/l) with a solution of salicylic acid; (1 %) chitosan with (100 mg/l) salicylic acid; (1 %) chitosan; on physical indicators: microstructure, density and weight loss of cherry fruits during storage at a temperature of 1 ± 0.5°C and relative humidity of 95±1 %. As a result of the conducted researches it was established that pre-treatment of cherry fruits with 100 mg/l with salicylic acid and 1 % chitosan affected the microstructure of mesocarp. The density of cherries of the varieties Alpha and Memory Artemenko, after storage decreased by 40.8 % and 45.2 %. In fruits treated with salicylic acid, the losses were 29.2 and 31.4 %, and 1 % solution of chitosan with salicylic acid −18,2 % and 12,6 %. Fruits pre-treated with a solution of salicylic acid have a lower weight loss of 3,5−3,4 %, and with the combined action of salicylic acid and chitosan – 2,7−3,0 %. The prospect of further research is to determine the physical changes of cherry fruits of different varieties by pre-treatment with a solution of salicylic acid and chitosan.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1466
Author(s):  
Said A. Shehata ◽  
Emad A. Abdeldaym ◽  
Marwa R. Ali ◽  
Reda M. Mohamed ◽  
Rwotonen I. Bob ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oils ◽  
Shelf Life ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Polyphenol Oxidase Activity ◽  
Total Antioxidant ◽  
Solids Content

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

scholarly journals Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Coatings ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 285 ◽  
Author(s):  
Neda Maftoonazad ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Coating Process ◽  
Quality Loss ◽  
Quality Change ◽  
Order Model ◽  
Kinetics Of

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

scholarly journals Products of Lactobacillus delbrueckii subsp. bulgaricus Strain F17 and Leuconostoc lactis Strain H52 Are Biopreservatives for Improving Postharvest Quality of ‘Red Globe’ Grapes

2020 ◽  
Vol 8 (5) ◽  
pp. 656 ◽  
Author(s):  
Xiang Fang ◽  
Qinchun Duan ◽  
Zhuo Wang ◽  
Fuyun Li ◽  
Jianxiong Du ◽  
...  
Keyword(s):  
Weight Loss ◽  
Decay Rate ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Lactobacillus Delbrueckii ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Solids Content

‘Red Globe’ table grapes are large, edible, seeded fruit with firm flesh that tastes good, but can have poor postharvest shelf-life. This study was conducted to explore the effects of products of Lactobacillus delbrueckii subsp. bulgaricus strain F17 and Leuconostoc lactis strain H52 on ‘Red Globe’ table grapes for the enhancement of shelf-life and improvement of grape quality characteristics during postharvest storage. Strains F17 and H52 were isolated from traditional fermented yak milk obtained in the Qinghai–Tibetan Plateau. Samples from untreated and treated grapes were analyzed for physicochemical, biochemical, and microbiological properties (weight loss, decay rate, pH, total soluble solids content, titratable acidity, total phenols, sensory evaluation, and microbial growth) for 20 days. The results demonstrated that supernatants from both strains significantly reduced weight loss, decay rate, aerobic mesophilic bacteria, and coliform bacteria counts; delayed maturity and senescence of table grapes; and reduced titratable acidity and total phenols. However, the supernatant of strain F17 was more effective and resulted in better sensory evaluations and had a significant inhibitory effect on yeast and molds by day 5. Meanwhile, the supernatant from strain H52 had a significant inhibitory effect on fungi over the whole storage period. In addition, the results of the Pearson correlation analysis suggested that weight loss, decay rate, total soluble solids content, and microorganisms were highly correlated with the sensory evaluation data and quality of postharvest grapes when treated with the products of strain F17. On the basis of these data and sensory organoleptic qualities, the supernatant containing products from strain F17 had the best potential as a biopreservative to improve the postharvest quality of ‘Red Globe’ table grapes.

Sign in / Sign up

Export Citation Format

Share Document