scholarly journals Postharvest Application of Moringa Gum and Cinnamon Essential Oil as Edible Herbal Coating for Extending Shelf Life and Quality of Guava (Psidium Guajava)

2020 ◽  
Vol 9 (3) ◽  
pp. 4098-4105
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Microbial Count ◽  
Before And After ◽  
Cinnamon Essential Oil ◽  
Postharvest Management

In recent years, the use of various chemicals before and after harvest has become common to boost shelf life. However, the use of these chemicals has its own drawbacks, as some of them are considered to be harmful to the environment and also unfeasible. The main objective of this study is to use edible herbal coating formulations based on Moringa gum [MG] (Concentration: 1, 2 3, 4 and 5 %) and cinnamon essential oil (1 %) for the enhancement of quality and lifespan of guava kept at room temperature for 15 days by applying two methods of coating; dipping and brushing. The guava was dipped and brushed in MG solution for 2 minutes. Analyses of the guavas were done at every 3 days interval. The treatment C3D (Concentration 3 %; dipping) showed the minimum shrinkage index (13.34 %), Physiological Weight Loss [PWL] (27.09 %), fungal decay (70 %), pH (3.76), Total Soluble Solids (TSS) (11.14 °B), mesophilic microbial count (6.73 log CFU/g) as compared to the other samples. The maximum firmness (190.72 N), Titratable Acidity [TA] (0.28 g/L), antioxidant content (15.58 %) and phenolic content (15.93 mg GAE/g) were also observed in C3D coated guavas. These findings indicate that usage of C3D MG coating was successful in maintaining the physiochemical properties of guava and in preserving the fruit's sensory qualities. Future studies would benefit the industries on the utilization of MG for postharvest management of fruits and vegetables as a healthy alternative to chemical fungicides.

scholarly journals Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers

2019 ◽  
pp. 1-8
Author(s):  
A. A. Balogun ◽  
C. C. Ariahu ◽  
J. K. Ikya
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Reaction Rates ◽  
Soluble Solids ◽  
Clay Brick ◽  
Burnt Clay ◽  
Evaporative Cooler ◽  
Fresh Tomato

A study was conducted to assess the performance of evaporative coolers for the storage of fruits and vegetables. Two evaporative coolers [Aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC)] for the storage of fruits and vegetables were designed, constructed and tested. The evaporative coolers comprised of double burnt-brick walls (1.29×2.55×2.56 m) external and (1.13×1.27×2.08 m) internal, (L×W×H). The physicochemical, microbiological and sensory attributes of fresh tomatoes stored in the coolers and at ambient were evaluated. Metabolic rates of tomatoes were highest at ambient storage followed by NBBEC with the least value in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial loads increased during storage of tomatoes. Fresh tomatoes stored in ABBEC exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than NBBEC and ambient. ABBEC storage further improved the microbial quality and shelf life of fresh tomatoes. The aluminum cladded evaporative cooler was the best storage facility for stop gap extension of shelf life of tomatoes.

scholarly journals Nanocellulose Coating Associated with Lemongrass Essential Oil at Postharvest of Blackberry Fruits

2019 ◽  
Author(s):  
Evaldo Leandro Potma da Silva ◽  
Tereza Cristina de Carvalho ◽  
Ricardo Antonio Ayub ◽  
Mariana Celano Menezes de Almeida
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Postharvest Diseases ◽  
Fruit Peel ◽  
High Incidence ◽  
Hue Angle ◽  
Lemongrass Essential Oil

Blackberry is a fruit that has high nutritional value, a factor that has expanded its consumption worldwide. However, due to the fragility of the fruits and the high incidence of postharvest diseases, the fruits have a short shelf life. Thus, the objective of this study was to evaluate whether the application of coatings based on microfibrillated cellulose (NC) and lemongrass essential oil (EO) nanoparticles can prolong the shelf life of blackberry fruits after harvest. EO-coated blackberry fruits at nanocellulose concentrations were analyzed as follows: 0; 0.2; 0.4; 0.6 and 0.8%, in addition to the control treatment of which neither essential oil nor nanocellulose was used, for each treatment five repetitions were used. The fruits were analyzed soon after the application of the cover and at three and six days after storage. Fruit quality was assessed by soluble solids (SS), titratable acidity (TA), pH, fresh weight loss (FWL) and colorimetric parameters such as luminosity, hue angle and fruit peel chroma. Coating on EO (1000 ppm) blackberries combined with NC at concentrations of 0.2, 0.4 and 0.6% is promising in preserving blackberry fruits and reducing the process color reversal, up to six days of storage. The 0.4% NC + 1000 ppm EO conjugated coating showed no SS changes in blackberry fruits during the six days of storage.

scholarly journals Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 597
Author(s):  
Gisselle Anahí Solís-Contreras ◽  
María Consuelo Rodríguez-Guillermo ◽  
María de la Luz Reyes-Vega ◽  
Cristobal N. Aguilar ◽  
Oscar Noé Rebolloso-Padilla ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Bioactive Coatings ◽  
Golden Delicious ◽  
Apple Slices ◽  
Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals Shelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings

2021 ◽  
Vol 7 (10) ◽  
Author(s):  
Leticia García-Cruz ◽  
Diana Guerra-Ramírez ◽  
María Teresa Martínez-Damián ◽  
Holber Zuleta-Prada ◽  
Salvador Valle-Guadarrama
Keyword(s):  
Oleic Acid ◽  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Fungal Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Thyme Essential Oil ◽  
Stenocereus Pruinosus ◽  
Soluble Phenols

Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was reduced. This allowed fresh appearance without significant modification of color, firmness, pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and antioxidant capacity.

scholarly journals Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Metabolites ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 256
Author(s):  
Habib Shirzad ◽  
Abolfazl Alirezalu ◽  
Kazem Alirezalu ◽  
Milad Yaghoubi ◽  
Bahareh Ghorbani ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Dpph Assay ◽  
Enzymes Activity ◽  
Antioxidant Characteristics

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals HYDROCOOLING EFFICIENCY ON POSTHARVEST CONSERVATION AND QUALITY OF ARUGULA

2019 ◽  
Vol 6 (4) ◽  
pp. 36-41
Author(s):  
Elaine Gleice Silva Moreira ◽  
Scarlet Aguiar Basílio ◽  
Mariany Dalila Milan ◽  
Natália Arruda ◽  
Katiane Santiago Silva Benett
Keyword(s):  
Mass Loss ◽  
Respiratory Rate ◽  
Shelf Life ◽  
Water Loss ◽  
Cold Water ◽  
Subjective Evaluation ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids

Arugula is mainly cultivated by small producers, being a leafy vegetable susceptible to water loss and wilting after harvest, which may result in changes in appearance, texture, color (yellowing), and nutritional value of the product. Hydrocooling is a cooling method that stands out for being simple, practical and efficient. Its use is to reduce the temperature and respiratory rate of vegetables after harvesting by immersion in ice or cold water, so they can be packed and stored. This study was conducted to evaluate the hydrocooling efficiency when associated with the storage period in the postharvest shelf life of arugula leaves. Arugula leaves were subjected to ten days of storage, and measurements were taken at 0, 2, 4, 6, 8 and 10 days. The experimental design was completely randomized in a 3 × 6 factorial scheme, consisting of three hydrocooling treatments [control (without cooling), and hydrocooling at 0 °C and 10 °C] and for six storage periods (0, 2, 4, 6, 8 and 10 days) with three replicates. Fresh mass loss, soluble solids, titratable acidity, pH and subjective evaluation of product appearance were measured. Hydrocooling at 0 °C proved to be the most appropriate treatment when compared to control, as reported by the values of fresh mass loss, soluble solids, and titratable acidity. Hydrocooling to 0 °C slowed leaf water loss (lower respiratory rate) and resulted in better overall leaf appearance up to the sixth day of storage, thereby increasing shelf life of arugula leaves.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

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