scholarly journals Effects of Essential Oils on Post Harvest Quality and Shelf Life of Mango (Mangifera Indica L.)

2021 ◽  
Vol 50 (4) ◽  
pp. 1143-1149
Author(s):  
Debashis Mandal ◽  
Malsawmkima Mualchin

Effects of essential oils, namely Cinnamon, Citronella, Peppermint, Eucalyptus, Lavender, Thyme, Rosemary, Basil oil enriched coconut oil emulsion on shelf life and quality of ambient stored mango cv. Rangkuai were evaluated. Citronella oil (Cymbopogon nardus) @ 0.5% (v/v) was found to maintain low weight loss (5.14%), high fruit firmness (52.85 N/cm2), ascorbic acid (33.62 mg/100 g), total phenol (89.67 mg/100 g) and least fruit decay (8.33%) at 12 days after storage (DAS) and had delayed accumulation of pulp colour (L: 91.06, a: -2.61, b : 24.03), β-carotene (3.85 mg/100 g) and total sugar (4.46%) for delayed ripening, thus found to extend the shelf life by 7 days compared with control (12.85 days). Bangladesh J. Bot. 50(4): 1143-1149, 2021 (December)

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  

Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.


2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana

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


2019 ◽  
Vol 57 (1) ◽  
pp. 79-85 ◽  
Author(s):  
Lelgut Lanoi Daisy ◽  
John Masani Nduko ◽  
W. Matofari Joseph ◽  
S. Mulwa Richard

2007 ◽  
Vol 13 (4) ◽  
pp. 317-322 ◽  
Author(s):  
J. Wang ◽  
B. Wang ◽  
W. Jiang ◽  
Y. Zhao

Chitosan-based coatings were used to delay ripening and prolong shelf-life of mango fruit stored at 15±1°C and 85—90% RH for 35 days. Mango fruits were treated with 2% chitosan solution or with 2% chitosan containing 1% tea polyphenols (TP—chitosan). Samples were taken at regular intervals for analysis. Results indicated that chitosan coating alone could decrease the decay incidence and weight loss, and delay the change in colour, pH and titratable acidity of mango fruit during storage. While coating the fruit with TP—chitosan was more effective at keeping quality of the fruit during storage. Firmness of the control fruit declined rapidly to 18.6 N after 5 days of storage at 15°C, which was 22.8% or 71.5% lower than that of the fruit treated with chitosan or TP—chitosan, respectively. Sensory quality of mango was enhanced significantly by the TP—chitosan coating compared with chitosan coating alone. These results suggested that treatment with chitosan containing TP exhibited high potential for shelf-life extension of mango fruit.


Author(s):  
Proma Sen ◽  
Kazi N.S. Rafi ◽  
Zia Uddin ◽  
M. G. Aziz

The effect of edible coatings such as mustard, olive and soybean oils with 1.5% (w/v) sodium alginate (C6H7NaO6)n on the postharvest shelf life and the quality of Jara Lebu (Citrus medica) in 1.5% perforated LDP (low density polythene) bags at 30-32°C and 80-85% relative humidity were evaluated. The changes of physico-chemical attributes like percent weight loss, percent juice yield, pH, Total Soluble Solids (TSS), percent fruit decay, acidity and vitamin C were observed for 18 days of storage. After observing results we found that in controlling percent weight loss, percent juice yield, percent fruit decay, pH and TSS, mustard oil +1.5% sodium alginate coatings showed the best results whereas soybean oil with 1.5% sodium alginate coating showed reverse results. Concerning to the results of preserving acidity and vitamin C, the 1.5% sodium alginate and the mustard oil with 1.5% sodium alginate were found as the most effective coatings on the other hand olive oil plus 1.5% sodium alginate coatings showed slight efficiency in controlling the postharvest quality loss. Though the coating of lemon with mustard oil +1.5% sodium alginate and only 1.5% sodium alginate showed significantly better results with respect to sensory evaluation, the former one eventually performed the best in retaining most of the quality parameters of the samples. This study clearly indicates that mustard oil with 1.5% sodium alginate coating can be used as the best edible coating for preserving almost all the postharvest quality parameters as well as extending the shelf life of Jara Lebu.


2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.


2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Habiba Habiba ◽  
Amna Tariq ◽  
Rubina Noreen ◽  
Afshan Rehman ◽  
Hafiza Asma Shafiq ◽  
...  

2019 ◽  
Vol 7 (1) ◽  
pp. 46
Author(s):  
Rajesh Singh ◽  
Dinesh Kumar Ahirwar ◽  
Satish Singh Baghel

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