scholarly journals Physiological changes and shelf life of mango (Mangifera indica L.) Influenced by post harvest treatments

2018 ◽  
Vol 15 (2) ◽  
pp. 219-226 ◽  
Author(s):  
MI Hoque ◽  
S Chowhan ◽  
M Kamruzzaman
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Hot Water ◽  
Soluble Solids ◽  
Neem Extract ◽  
Post Harvest ◽  
Thin Plastic

The experiment examined the efficacy of various post harvest treatments namely control, hot water treatment, thin plastic film, chlorinated water, neem extract and garlic extract on shelf life and quality of mango. Parameters studied were colour, firmness, disease severity, disease incidence, total soluble solids, total weight loss, moisture content, dry matter and shelf life of mango. The longest shelf life of 15.41 days was found in mango fruits wrapped with thin plastic film.SAARC J. Agri., 15(2): 219-226 (2017)

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

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

scholarly journals Studies on the effect of post harvest treatments on shelf life and quality of mango [Mangifera indica l.] cv. Amrapali

2017 ◽  
Vol 9 (4) ◽  
pp. 2055-2061
Author(s):  
T. Mounika ◽  
N. N. Reddy ◽  
N. Jyothi Lakshmi ◽  
Veena Joshi
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Calcium Nitrate ◽  
Methyl Cellulose ◽  
Physicochemical Characteristics ◽  
Potassium Nitrate ◽  
Soluble Solids ◽  
Sugar Accumulation ◽  
Post Harvest

he physicochemical characteristics and shelf life of mango[Mangifera indica L.] fruits treated with calci- um chloride (CaCl2-1%, 2%), calcium nitrate (Ca(NO3)2-1%, 2%), potassium nitrate (KNO3-1%, 2%) and carboxyl methyl cellulose (CMC - 0.5, 1%) were studied. Untreated fruits served as the control. All tested treatments indicated a significant delay in the change of weight loss (16.84%), ripening (51.66%), decaying percentage (46.66) and retained firmness (3.23 kg/cm2) of fruits and biochemical qualities viz., total soluble solids(22.33Brix), sugar accumulation (18.17%) and tritratable acidity on 16th day in mango fruits compared to control. The significant (5%) impact of treatment is found on the least decay percentage in the order of fruits treated with calcium nitrate (2%) followed by 1% Ca(NO3)2, 2% CaCl2 and 1% CaCl2. Hence, it could be concluded that post harvest chemical treatment with calcium nitrate, calcium chloride (1%, 2%) has the potential to control spoilage, prolong the storage life and preserve valuable attributes of post harvest quality of mango, presumably because of its effect on inhibition of ripening and senescence processes by lowering the respiration rate.

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 Effect of pre-storage hot air and hot water treatments on post-harvest quality of mango (Mangifera indica Linn.) fruit

2020 ◽  
Vol 12 (4) ◽  
pp. 842-851
Author(s):  
Oluwole O. OLADELE ◽  
Olajide I. FATUKASI
Keyword(s):  
Weight Loss ◽  
Mangifera Indica ◽  
Colour Change ◽  
Titratable Acidity ◽  
Hot Water ◽  
Soluble Solids ◽  
Fruit Peel ◽  
Post Harvest ◽  
Hot Air ◽  
Heat Treated

Mature, green and fresh mango fruits were harvested from an orchard and sorted before they were subjected to hot air (HA) and hot water (HW) treatments. Before treatment, the fruits were washed with clean water, disinfected for 10 min in 0.385% m/v of sodium hypochlorite and allowed to air-dry at 26 °C before they were separately immersed in HA and HW at 52 and 55 ºC for 1, 3 and 5 min each before storage at 28 ± 2 ºC and 75 ± 5% relative humidity inside sterilized desiccators where the fruit peel colour change was evaluated at intervals of 5days for 20 days while fruits that were not heat treated served as control. Each treatment contained a replicate of five fruits. After 20 days in storage, the heat-treated fruits were then assessed for post-harvest quality characteristics including weight loss, firmness, titratable acidity (TA) and total soluble solids (TSS). Only fruits treated with HA at 52 °C-3 min and 55 °C-3 min retained the mango peel greenness for 20 days while those treated with HW at 55 ºC-1min and 55 ºC-3 min equally retained the peel greenness but for 15 days in storage. Thus, they were considered as effective and interestingly, the weight loss, firmness; TA and TSS of the treated fruits were not significantly affected by these effective treatments as compared with untreated fruits.

Impact of post-harvest treatment on shelf-life and quality of mango (Mangifera indica) cv. Langra

2019 ◽  
Vol 7 (1) ◽  
pp. 46
Author(s):  
Rajesh Singh ◽  
Dinesh Kumar Ahirwar ◽  
Satish Singh Baghel
Keyword(s):  
Shelf Life ◽  
Mangifera Indica ◽  
Post Harvest

scholarly journals Effects of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages

2019 ◽  
Vol 17 (1) ◽  
pp. 14-25
Author(s):  
Md. Harun Ar Rashid ◽  
Biplov Chandra Borman ◽  
Mahbuba Kaniz Hasna ◽  
Hosne -Ara Begum
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Disease Incidence ◽  
Hot Water ◽  
Maturity Stage ◽  
Postharvest Diseases ◽  
Chemical Treatments ◽  
Chitosan Coating ◽  
Maturity Stages

Papaya is a climacteric fruit and highly perishable in nature, which trigger ethylene production and hence, its consumption period is very short after harvesting. The experiment was conducted at the Laboratories of the Departments of Horticulture and Agricultural Chemistry, Bangladesh Agricultural University; and Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh during the period from March to June 2018 to study the effect of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages. The two-factor experiment consisted of two maturity stages viz. (i) Maturity stage 1 (M1: mature green colour) and (ii) Maturity stage 2 (M2: 0-10% yellowing); and six non-chemical treatments viz. (i) Control (T0), (ii) Hot water treatment @ 50°C for 10 minutes (T1), (iii) Gamma irradiation @ 0.08 kGy for 10 minutes (T2), (iv) Chitosan coating @ 2% (T3), (iv) Hot water + gamma irradiation (T4), and (vi) Hot water + chitosan coating (T5). The experiment was conducted in a completely randomized design (CRD) with 3 replications. The combined effect of maturity stages and non-chemical treatments were significant on all the parameters studied viz. external colour, weight loss, pulp to peel ratio, pulp pH, total soluble solids (TSS), disease incidence and severity, and shelf life of papaya. The papaya fruits under combined treatment of hot water plus gamma irradiation showed better appearance and external colour than the others at both maturity stages. The maximum weight loss was recorded in M1T0 (17.96%) followed by M2T0 (16.58%) while the minimum was found in M1T5 (3.69) followed by M2T5 (3.91). The highest pulp to peel ratio was observed in M1T4 (3.82) followed by M1T5 (3.78), while the lowest (3.00) was recorded in control under both maturity stages. The highest pulp pH was observed in M2T4 (6.15) followed by M2T5 (6.07) while the lowest was found in M2T0 (4.83) followed by M1T0 (5.05). The maximum disease incidence and severity were recorded (100%) in M1T0 and M2T0, whereas the minimum disease incidence (81%) and severity (12.36%) was found in M1T4. The longest shelf life (16.50 days) was obtained in M1T4 followed by M2T4 (15.25 days) and the shortest shelf life (8.65 days) was observed in M2T0 followed by M1T0 (9.25 days). Thus, hot water plus gamma irradiation followed by hot water plus chitosan coating under both maturity stages could be used to significantly reduce postharvest fungal infection, extend shelf life and improve quality of papaya. J. Bangladesh Agril. Univ. 17(1): 14–25, March 2019

scholarly journals Efficacy of Washing and Postharvest Treatments on Shelf Life and Quality of Oyster Mushroom

2013 ◽  
Vol 21 (1-2) ◽  
pp. 21-29 ◽  
Author(s):  
PK Das ◽  
MK Hassan ◽  
N Akhther
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Protein Content ◽  
Disease Incidence ◽  
Aluminum Foil ◽  
Hot Water ◽  
Oyster Mushroom ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was conducted to study the efficacy of washing (control and 5% hydrogen peroxide) and post harvest treatments (control, hot water treatment, wrapping with unperforated and perforated plastic bags, wrapping with brown paper bag and wrapping with aluminum foil) on shelf life and quality of oyster mushroom. Postharvest treatments caused significant effects to influence weight loss, dry matter and protein contents, disease incidence and shelf life of mushroom. At the 7th day of storage, the highest weight loss (98.08%) was recorded in the untreated mushrooms, whereas the lowest weight loss (33.62%) was observed in mushrooms wrapped in unperforated plastic bag. Protein content was observed to be higher (28.98%) in mushrooms wrapped with unperforated plastic bag followed by perforated plastic bag (25.00%) at the 5th day of storage. Protein content declined dramatically in mushrooms held atambient conditions. The lowest protein content (2.97%) was recorded in the untreated mushrooms at the 7th day of storage. Unwashed mushrooms held atambient temperature had the highest incidence of disease. The longest shelf lifeof 6 days was recorded in mushrooms wrapped in unperforated plastic bag,whereas the shortest shelf life (3 days) was found in the untreated mushrooms.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16745 Progress. Agric. 21(1 & 2): 21 - 29, 2010

scholarly journals Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

2021 ◽  
pp. 66-75
Author(s):  
Andi Dirpan ◽  
Andi Nurfaidah Rahman ◽  
Muhammad Tahir Sapsal ◽  
Mulyati M. Tahir ◽  
Singgang Dewitara
Keyword(s):  
Shelf Life ◽  
Skin Color ◽  
Mangifera Indica ◽  
Fruit Production ◽  
Zero Energy ◽  
Mango Fruit ◽  
Cool Chamber ◽  
Post Harvest ◽  
Horticultural Crops

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by improper post-harvest handling, causing mango quality and has a short shelf life. The study aimed to determine the shelf life and quality of mango Golek stored in Zero Energy Cool Chamber (ZECC) using LDPE packaging and LDPE packaging with additional perforations. The first stage was observing the physical quality of the fruit and then post-harvest treatment such as washing, packaging and storing mangoes at ZECC temperature (±26°C). The second stage was the mango quality test after storage. Tests in the form of skin color and organoleptic. The results obtained in this study were mangoes packed with LDPE and LDPE with perforations. Mango packaged in LDPE packaging were able to retain L* color, b* color, organoleptic color, aroma, texture and taste. Mangoes packed with perforated LDPE packaging can retail,  L * color, b * color, organoleptic color, aroma, texture and taste

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

scholarly journals Influence of Pre-Harvest Bagging on Fruit Quality of Mango (Mangifera indica L.) cv. Langra

2019 ◽  
pp. 1-10
Author(s):  
Md. Tariqul Islam ◽  
Md. Shazadur Rahman ◽  
Mst. Moli Akter ◽  
Md. Nazmul Hasan ◽  
Md. Sorof Uddin
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Mangifera Indica ◽  
Insect Pest ◽  
Chemical Properties ◽  
White Paper ◽  
Soluble Solids ◽  
Economic Losses ◽  
Pests And Diseases

Fruits are susceptible to insect pest infestations, bird attack, various pathogens, and mechanical damages, all of which can reduce their commercial value and thereby cause significant yield and economic losses. The objective of this study was to control mango pests and diseases as well as to improve the fruit quality of mango through bagging technology. An investigation was performed during the year 2016 from March to July for safe mango production by applying minimum use of pesticide entitled studies on influence of bagging on physico-chemical properties and shelf life of mango cv. Langra. The mango fruits were bagged at marble stage (40 days from fruit set) with different types of bags which constituted the various treatments viz: T1: Brown paper bag; T2: White paper bag; T3: Polythene bag T4: Muslin cloth bag; T5: No bagging (control). Bagging with brown paper bag and white paper bag improved fruit retention, weight of fruit, diameter of fruit, pulp weight, total soluble solids, ascorbic acid, percent of citric acid, reducing sugars and β-carotene at harvest and ripe stage over control. Brown paper bag changed fruit color. In all cases good quality, cleaner, disease and insect free fruits were harvested. The sensory qualities in fruits of brown, white and muslin cloth bags were improved over control. Pre-harvest bagging also reduced occurrence of spongy tissue and the incidence of mealy bugs. These results indicate that fruit bagging can improve fruit quality through reduction in disease and insect-pest attack and shelf life of mango cv. Langra.

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