scholarly journals Post-harvest factors affecting quality and shelf life of mango cv. Amropali

2016 ◽  
Vol 3 (2) ◽  
pp. 279-286
Author(s):  
Sherajum Monira ◽  
M Abdur Rahim ◽  
MAB Khalil Rahad ◽  
M Ashraful Islam
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Chitosan Solution ◽  
Life Extension ◽  
Medium Size ◽  
Factors Affecting ◽  
Post Harvest ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Gel Treatment

A study was conducted to investigate the effect of some postharvest treatments on shelf life and quality of mango. Experiment was conducted at the BAU Germplasm centre, Department of Horticulture, Bangladesh Agricultural University, Mymensingh during May to July, 2013. Two treatments viz. Aloe vera and Chitosan solution were used for this study. The experiment was laid out in Completely Randomized Design (CRD) to observe the post-harvest performance of mango with three replications. The fruits were divided into three grades eg. large, medium and small for the convenience of the experiment. In each group mango were treated with Aloe vera gel and Chitosan solution in three different concentrations of 0.5%, 1% and 1.5%. Amropali cultivar had the highest shelf life (7days) at 1.5% Aloe vera gel treatment to the large size mangoes at room temperature compare to other sizes and treatments. Nearly, similar effect was obtained from 1.5% Aloe vera gel to the medium size fruits than other treatments. 1.5% Chitosan showed the second best result in case of shelf life extension followed by 1% Chitosan solution.Res. Agric., Livest. Fish.3(2): 279-286, August 2016

scholarly journals Shellac and Aloe vera gel based surface coating for shelf life extension of tomatoes

2013 ◽  
Vol 52 (2) ◽  
pp. 1200-1205 ◽  
Author(s):  
O. P. Chauhan ◽  
C. Nanjappa ◽  
N. Ashok ◽  
N. Ravi ◽  
N. Roopa ◽  
...  
Keyword(s):  
Shelf Life ◽  
Surface Coating ◽  
Aloe Vera ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Aloe Vera Gel

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

scholarly journals Application of biodegradable Aloe vera gel for extending the shelf-life of tomato

2017 ◽  
Vol 8 (2) ◽  
pp. 132-137
Author(s):  
KANMANI KANMANI ◽  
V. MEENAKSHI ◽  
G. SASHIDEVI
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Aloe Vera Gel

Prolonging the shelf life of Papaya (Carica papaya L.) using Aloe vera gel at ambient temperature

2020 ◽  
Vol 265 ◽  
pp. 109228 ◽  
Author(s):  
Aney Parven ◽  
Md. Rezwan Sarker ◽  
Mallavarapu Megharaj ◽  
Islam Md. Meftaul
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Carica Papaya ◽  
Aloe Vera ◽  
Aloe Vera Gel

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

Increasing shelf life of strawberries ( Fragaria ssp) by using a banana starch‐chitosan‐Aloe vera gel composite edible coating

2019 ◽  
Vol 55 (1) ◽  
pp. 92-98 ◽  
Author(s):  
Magda I. Pinzon ◽  
Leidy T. Sanchez ◽  
Omar R. Garcia ◽  
Ramón Gutierrez ◽  
Julio C. Luna ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Edible Coating ◽  
Aloe Vera Gel
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