scholarly journals Effect of Packaging and Coating Technique on Postharvest Quality and Shelf Life of Raphanus sativus L. and Hibiscus sabdariffa L. Microgreens

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 653 ◽  
Author(s):  
Manjula D. Ghoora ◽  
Nagarajan Srividya
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Dip Coating ◽  
Postharvest Quality ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
First Time ◽  
Quality And Shelf Life

Microgreens are highly respiring produce characterized by a relatively short shelf-life. In this study, the efficacy of two types of macro-perforated packaging, PET clamshell (PET–CS) and LDPE self-seal bag (LDPE–SSB), was assessed on the postharvest quality and shelf life of radish (RaS) and roselle (HbS) microgreens stored at 5 °C. Pre-harvest spray treatment (AGSC) was compared with postharvest dip coating (AGDC) using Aloe vera gel (AG) for the first time in microgreens for postharvest quality improvement. PET–CS had a lower physiological loss in weight (PLW), respiration rate (RR), electrolyte leakage (EL), microbial counts (MCs), and higher overall acceptability (OA) than LDPE–SSB. AG-coated microgreens had significantly (p ≤ 0.05) lesser deteriorative postharvest changes and higher ascorbic acid content than uncoated control. AGSC maintained better OA and postharvest quality than AGDC, especially at the end of the study period in terms of reducing EL, retaining greenness (−a*), and chroma value in HbS microgreens. In RaS microgreens, AGSC helped to maintain lower PLW, MC, and higher ascorbic acid levels. AGSC could be suggested as an eco-friendly ergonomic pre-harvest treatment along with PET–CS for enhancement of postharvest quality and shelf life in RaS and HbS microgreens, with a tremendous potential to be extended to other microgreens.

scholarly journals Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres

HortScience ◽  
2012 ◽  
Vol 47 (12) ◽  
pp. 1758-1763 ◽  
Author(s):  
Yukari Murakami ◽  
Yoshihiko Ozaki ◽  
Hidemi Izumi
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Sugar Content ◽  
Modified Atmosphere Packaging ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Fresh Cut ◽  
Quality And Shelf Life

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

scholarly journals Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1361
Author(s):  
Muhammad Adil Rehman ◽  
Muhammad Rafique Asi ◽  
Amjad Hameed ◽  
Leslie D. Bourquin
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Life Extension ◽  
Oxidative Enzymes ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Guava Fruit

Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

scholarly journals Influence of Edible Starch and Sodium Bi-carbonate on Postharvest Quality of Minimally Processed Carrot and Potato

2020 ◽  
pp. 1-12
Author(s):  
Md. Nazmul Hasan Mehedi ◽  
Avijit Halder ◽  
Md. Fakhrul Hasan ◽  
Nowrin Islam Toma ◽  
Md. Abdur Rouf ◽  
...  
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Superior Performance ◽  
Postharvest Quality ◽  
Small Scale ◽  
Minimally Processed ◽  
Aloe Vera Gel

The demand for healthy and ready-to-eat products has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on edible starch (aloe vera gel) and NaHCO3 were applied on fresh-cut vegetable samples (carrot and potato), and the changes in their bio-chemical properties and microbial changes were monitored during 6 days of storage at 4ºC. Two factor experiments, Factor A; postharvest treatments (different concentration of aloe gel and NaHCO3) and Factor B; two vegetable species (Carrot and Potato) were laid out in a Completely Randomized Design (CRD) with three replications. Different concentration of aloe vera gel and NaHCO3 solutions were prepared as per treatment. The prepared slices of vegetable species were treated with different treatment combinations and stored in 200 g capacity polyethylene bags sealed under air, vacuum or modified active atmosphere and then bio-chemically (Titratable Acidity (TA), Ascorbic Acid (AA) content, Total Soluble Solids (TSS), Reducing Sugar (RS), Non-reducing Sugar (NRS), pH) and microbiologically assessed. Higher rate of edible starch (30%) + NaHCO3 (2%) treated potato (CT12) showed the superior performance on TA (1.290), TSS (5.200% Brix), NRS content (0.340) and pH (4.773% Brix) compare to control and other interaction treatments of the study at 6 days after storage while  untreated potato (T0) showed statistically lower AA (6.575 mg/25 g) TA (0.464) TSS (3.856), pH (3.827) NRS (0.133). Growth of bacterial colonies on NA media had statistically highest (14.00) in untreated potato and lowest (5.00) in T12 treated potato while fungal colonies on PDA media range of 4.00 to 11 at 6 DAS. The study may help small-scale establishments to increase the shelf-life of minimally processed vegetables.

Effect of postharvest edible coatings on fruit quality of guava cv. Sufaid Gola under ambient and zero-energy cool Chamber storage conditions

2020 ◽  
pp. 83-89
Author(s):  
Muhammad Shafiq ◽  
Nimra Khalid ◽  
Rimsha Zahid ◽  
Umair Ali ◽  
Sehrish Mushtaq ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Storage Conditions ◽  
Zero Energy ◽  
Cool Chamber ◽  
Ph Values ◽  
Aloe Vera Gel ◽  
Fruit Skin

Investigations were made to evaluate the effect of different edible and chemical coatings on quality and shelf life of guava (Psidium guajava L.) cv. Sufaid Gola fruits stored under ambient (20 ± 3 °C) and zero energy cool chamber (ZECC) conditions (15 ± 3 °C). The fruits were subjected to different coating treatments, i.e., control (uncoated fruits, T0), fruits coated with 1% CaCl2 (T1), 2% CaCl2 (T2), 10% Aloe vera gel (T3) and 15% Aloe vera gel + 1.5% Ascorbic acid (T4). The studied quality attributes included weight loss, total soluble solids (TSS), pH of fruit juice and fruit skin colour. As the storage period increased, weight loss, juice TSS and pH values significantly increased. Fruit skin colour also changed depending on the coating treatment, storage conditions and duration. Fruits stored at ZECC conditions had lower weight loss with lesser juice TSS and pH values and resulted in prolonged shelf life than ambient storage conditions. The fruits coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 10% Aloe vera gel resulted in lower weight loss as compared to other treatments. Fruit coated with 15% Aloe vera gel + 1.5% Ascorbic acid and 2% CaCl2 had better shelf life with lower juice TSS and pH values as compared to other treatment combinations.

scholarly journals INFLUENCE OF HERBAL EDIBLE COATINGS ON PHYTOCHEMICAL CONTENT OF GUAVA DURING STORAGE

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Monika Sood ◽  
Julie D. Bandral ◽  
Neeraj Gupta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Total Phenol Content ◽  
Total Flavonoids ◽  
Ambient Conditions ◽  
Phytochemical Content ◽  
Climacteric Fruit ◽  
Aloe Vera Gel

Guava is a climacteric fruit ripens rapidly after harvest and therefore has short shelf life. The fruits are required to be managed appropriately to get a regulated market supply through judicious use of post-harvest treatments. Therefore, the main aim of the study was to assess the suitability of different edible coating treatments like Aloe vera gel and papaya leaf extract at varying concentrations (5, 10, 15 and 20%) on the phytochemical content of guava fruits (cultivar ‘Lucknow-49’). After treatment, fruits were kept under ambient conditions and analyzed for various phytochemical parameters while the uncoated fruits served as control. Among all the treatments, minimum mean ascorbic acid content (198.99 mg/100g), total flavonoids (68.96), total antioxidants (235.44 ?mol. trolex eq./100g) and total phenols (446.58 mg GAE/100g) were recorded in control guava fruits whereas, maximum mean ascorbic acid content of 237.01 mg/100g, total flavonoids of 81.43 mg/100g and total phenol content of 481.36 mg GAE/100g were observed in 20% Aloe vera gel coated guava fruits. Thus it can be concluded from the study that guava fruits can be safely stored up to 21 days at ambient storage without much deterioration in quality after treating with Aloe vera gel

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

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