scholarly journals Effect of Potassium Permanganate on Physico-Chemical Changes and Shelf Life of Mango (Mangifera indica L.)

2010 ◽  
pp. 54-59
Author(s):  
M Ittefaqul Azad ◽  
M Golam Mortuza ◽  
N Ahktar Nahar ◽  
Shamina Huq ◽  
M Ashraful Alam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Room Temperature ◽  
Bitter Taste ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Physico Chemical ◽  
Colour Development

Mango fruits (cv. Fazli and Khirsapat) were treated with 3 dosages (5, 10 and 20g) of Potassium permanganate (PP) and kept in sealed polythene bags at normal room temperature (28-33 °C). It was observed that PP had little effect on colour development in both the cultivars. All the treated fruits remained green upto 6 days of storage. All the treatments delayed ripening of mango fruits from 2.37 to 4.84 days as compared with untreated control. Fruits treated with 5g PP required longer time for ripening followed by 10 and 20g. The results indicated that PP had no effect on weight loss and was not able to improve appearance or eating quality of the fruits. Mango fruits stored in polyethylene bag showed lower TSS and sugar contents and subsequently possessed lower ratings for eating quality which cause less sweet and slightly bitter taste. The longest shelf life was noted in fruits treated with 20g followed by 10g and 5g PP although there were no significant differences among the treatments.

scholarly journals Effective ?-radiation Dose on Chitosan for Preservation of Mangoes (Mangifera indica)

2013 ◽  
Vol 2 ◽  
pp. 35-40 ◽  
Author(s):  
Ashna Islam ◽  
Mahfuza Sharifa Sultana ◽  
Fahmida Parvin ◽  
Mubarak A Khan
Keyword(s):  
Weight Loss ◽  
Radiation Dose ◽  
Shelf Life ◽  
Effective Dose ◽  
Room Temperature ◽  
Color Change ◽  
Mangifera Indica ◽  
Chitosan Solution ◽  
Effective Radiation Dose ◽  
Effective Radiation

The effective dose of ? radiation on chitosan for mango preservation was studies in this work. The 2% chitosan solution was irradiated with at various total doses (50-200 kGy). The mature green mangoes were soaked in un-irradiated and irradiated chitosan solutions and then they were stored at normal room temperature. The percentage of weight loss, color change and percentage of spoilage were observed for 15 days in control, un-irradiated and irradiated chitosan coated mangoes. The overall results showed the superiority of 50 kGy and 100 kGy irradiated chitosan in extending shelf life of mango as comared to control, un-irradiated and 120 kGy to 200 kGy irradiated chitosan. Jahangirnagar University Environmental Bulletin, Vol.2, 35-40, 2013 DOI: http://dx.doi.org/10.3329/jueb.v2i0.16328

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

2015 ◽  
Vol 9 (2) ◽  
pp. 55-60 ◽  
Author(s):  
Fereshteh Khosravi ◽  
Mahdyeh Khosravi ◽  
Elnaz Pourseyedi
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Potassium Permanganate ◽  
Life Sciences ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Preserved Fruit

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

scholarly journals Effects of Elevated CO2, Liquid Coating, and Ethylene Inhibitors on Postharvest Storage and Quality of Mango

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 496D-496
Author(s):  
Abdullah Al-Solaiman ◽  
Fouad M. Basiouny
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mangifera Indica ◽  
Ethanol Vapor ◽  
Control Atmosphere ◽  
Ethylene Inhibitors ◽  
Physiological Maturity ◽  
Fruit Shelf Life ◽  
High Level

Mango fruits (Mangifera indica L. cv. Tommy Atkins) were harvested at early physiological maturity to study the effects of postharvest treatments on storage and fruit shelf-life. The fruits were subjected to control atmosphere (20 CO2 +3% O2, and 30% CO2 + 3% O2), liquid coating (NatureSeal and Polyamine), and ethanol vapor. The fruits were kept for 4 weeks at 50 + 3°F then removed from the cold storage and maintained at room temperature. Mango fruits stored at high level of CO2 or dipped in NatureSeal had better shelf-life than fruits stored at a low level of CO2 or with ethanol vapor.

scholarly journals Effects of Perforation Mediated-modified Atmospheric Packaging (MAP) on Shelf Life and Quality of Calcium Chloride Treated Bell Pepper (Capsicum annum)

2020 ◽  
Author(s):  
Pragya Adhikari ◽  
Nisha Paneru ◽  
Kanti Thapa ◽  
Aashish Dhakal
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Room Temperature ◽  
Microbial Growth ◽  
Bell Pepper ◽  
Capsicum Annum ◽  
Modified Atmospheric Packaging ◽  
Ambient Room Temperature

Background: Capsicums having high respiration, transpiration, and ethylene production rates along with high susceptibility to microbial growth deteriorate rapidly during storage leading to higher loss. The current study was conducted to assess the effects of Perforation mediated- modified atmospheric packaging (MAP) on shelf life and quality of calcium chloride treated bell pepper (Capsicum annum). Methods: For this purposed green mature fruits capsicum annum variety Indra were pretreated with calcium chloride, weighed 1kg and packed in Low-density polyethylene with no perforation (T1), LDPE with 4 perforations(T2), LDPE with 8 perforations(T3), LDPE with 12 perforations(T4), LDPE with 16 perforation(T5) and open tray (T6) and stored at ambient room temperature of laboratory. Three replications were maintained for each treatment with CRD Design and different parameters were evaluated during the study period. Result: Capsicum stored in perforated LDPE packet exhibited less weight loss, higher shelf life and higher vitamin C content compared to capsicum kept in an open tray. With less perforations weight loss was less. Moreover, LDPE with 16 perforations can be considered the best treatment because with higher numbers of pores it exhibited comparatively higher shelf life, optimum quality of fruits and also check the spoilage of the fruits as compared to all treatments.

scholarly journals Aplikasi Zeolit-KMnO4 dan Silica Gel untuk Memperpanjang Green Life Mangga Arumanis (Mangifera Indica L)

2021 ◽  
Vol 9 (3) ◽  
pp. 135-142
Author(s):  
Anita Khairunnisa ◽  
Emmy Darmawati ◽  
Siti Mariana Widayanti
Keyword(s):  
Shelf Life ◽  
Silica Gel ◽  
Cold Storage ◽  
Room Temperature ◽  
Mangifera Indica ◽  
Eating Quality ◽  
Room Temperature Storage ◽  
Ripening Process ◽  
Climacteric Fruit ◽  
Temperature Storage

Mangoes are harvested when ripe have an "eating quality" that consumers are them in, but quickly reach the senescence phase, making it less profitable for businesses. As a climacteric fruit, the ripening process of mango can be slowed down by using an ethylene adsorber. This study aims to determine the combination of zeolite-KMnO4 and silica gel as ethylene adsorber (EAB) to maintain the green life of ripe The material used is ethylene adsorber (EAB) which is applied to mango arumanis which is packaged with a weight package of 1000±50 g. After the shelf life is reached, the EAB is removed from the packaging and the mangoes are left at room temperature for natural ripening and continued until conditions are not acceptable to consumers. The results showed that the EAB application was able to maintain the green life of mangoes by the scenario of the shelf life both at cold and room temperature storage. Natural ripening of mango was achieved 5 days and 2 days after EAB was removed from the packaging, for cold and room temperature storage, respectively. The length of time until the panellists did not receive it was 20 days for cold storage and 12 days for the room, while the control for cold storage was 6 and 3 days at room temperature

scholarly journals EFFECT OF COATING ON THE PHYSICAL AND MORPHOLOGICAL QUALITY OF FRESH HEN EGG DURING STORAGE

2021 ◽  
Vol 18 (2) ◽  
pp. 93
Author(s):  
Maulida Hayuningtyas ◽  
Christina Winarti ◽  
Sari Intan Kailaku ◽  
Hoerudin Hoerudin
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Room Temperature ◽  
Storage Temperature ◽  
Egg Yolk ◽  
Lime Solution ◽  
Chicken Eggs ◽  
Hen Egg ◽  
Better Than

<p>Hen egg is the most consumed animal food due to its high nutritional content, affordable and easy to obtain. However, eggs have the disadvantage for their short shelf life of about 7 days at room temperature. An effort to extend the shelf life of eggs including storing at low temperatures and/or coating. The research objective was to determine changes in the physical quality and morphology of chicken eggs coated with two material coating stored at room (25–29 °C) and AC/low (18–22 °C) temperature. The treatments tested were two kinds of coatings, namely gelatin and lime solution, and two storage temperature conditions, namely room and low temperature for 30 days. The study was conducted with three replications, each replication was observed on 5 eggs. The parameters observed were weight loss, Egg white index, Egg yolk index, air cavity, Haugh Unit and surface morphology. The results showed that at the end of storage for 30 days the eggs quality still met the SNI standards I to III. AC storage temperature was better than room temperature. The egg treated with coating produced better quality than without coating. The longer the storage, the lower the weight loss, HU, IPT and IKT. The best treatment was gelatin coating stored at AC temperature.</p>

scholarly journals Influence of storage conditions and market temperature on shelf-life and quality of Keitt mango

1969 ◽  
Vol 74 (2) ◽  
pp. 189-195
Author(s):  
Guillermo Fornaris-Rullán ◽  
Rubén Guadalupe-Luna ◽  
Carmen Chao de Báez ◽  
Noemí Díaz
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Conditions ◽  
Market Conditions ◽  
Ripening Time ◽  
Final Weight ◽  
Storage Temperatures

A study was conducted on 2 storage temperatures (10.6° and 13° C), 4 storage intervals (1, 2, 3 and 4 weeks) and 2 market temperatures (20° C or 27° C) to assess differences in shelf-life and some quality components of Keitt mango, Mangifera indica L. Fruit exposed to the longer storage intervals showed a significant decrease in ripening time after storage under market conditions up to 4 days. This is also true for those stored at 13° C as compared to those stored at 10.6° C, with a 2.64-day period difference. The higher storage temperature caused some increase in anthracnose and stem-end rot. The longer the storage interval, or the ripening time after storage under market conditions, the greater was the final weight loss.

scholarly journals QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

2020 ◽  
Vol 28 ◽  
pp. 148-156
Author(s):  
Diogo Cunha Furtado ◽  
Dayane Stéphanie Fernandes ◽  
Geovana Rocha Plácido ◽  
Kenia Borges De Oliveira ◽  
Juliana Rodrigues Donadon
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Turgor Pressure ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

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.

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