scholarly journals Evaluation of Postharvest Shelf Life and Quality of Lemon Treated with Different Coatings during Storage

2020 ◽  
Author(s):  
Proma Sen ◽  
Kazi N.S. Rafi ◽  
Zia Uddin ◽  
M. G. Aziz
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Juice Yield ◽  
Fruit Decay ◽  
Alginate Coating ◽  
Sodium Alginate Coating

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.

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets

2018 ◽  
Vol 83 (6) ◽  
pp. 1695-1700 ◽  
Author(s):  
Xiaobao Nie ◽  
Lihong Wang ◽  
Qi Wang ◽  
Jilin Lei ◽  
Wanshu Hong ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Sea Bass ◽  
Tea Polyphenols ◽  
Alginate Coating ◽  
Sodium Alginate Coating ◽  
Japanese Sea Bass

scholarly journals Yield and Postharvest Quality of Lettuce in Response to Nitrogen, Phosphorus, and Potassium Fertilizers

HortScience ◽  
2010 ◽  
Vol 45 (10) ◽  
pp. 1539-1544 ◽  
Author(s):  
M. Murshidul Hoque ◽  
Husein Ajwa ◽  
Mona Othman ◽  
Richard Smith ◽  
Michael Cahn
Keyword(s):  
Shelf Life ◽  
Application Rate ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Fertilizer Treatment ◽  
Romaine Lettuce ◽  
Post Harvest ◽  
Iceberg Lettuce ◽  
Phosphorus And Potassium

Commercial lettuce production requires adequate levels of nitrogen (N), phosphorus (P), and potassium (K) to provide high-quality postharvest attributes needed for longer shelf life. Factorial experiments were conducted in Salinas, CA, to evaluate yield and postharvest quality of both romaine and iceberg lettuce using fertilizers containing various levels of N, P, and K. Lettuce was evaluated for yield and postharvest quality parameters, including color, wilt, turgidity, glossiness, decay, brittleness, fringe burn, and salt burn. Uptake of N, P, K, calcium, and silicon by plants was also determined. Regardless of fertilizer treatment, shelf life and visual quality were better in the iceberg lettuce than romaine lettuce when cold-stored at 1 °C for 14 d. Yield increased with increased N application rate, but post-harvest quality fell at high levels of N (337 kg·ha−1) and P (225 kg·ha−1). The most economical treatment providing the highest yield and best post-harvest quality was the combination of 225 kg·ha−1 N and 112 kg·ha−1 P.

scholarly journals Impact of Chitosan and Alginate Based Edible Coating on Shelf Life and Postharvest Quality of Kinnow Mandarin

2021 ◽  
pp. 36-47
Author(s):  
Himanshu Puri ◽  
Arun Kumar
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Principal Component ◽  
Quality Parameters ◽  
Edible Coating ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Samples ◽  
Kinnow Mandarin

The Kinnow mandarin (Citrus nobilis x Citrus deliciosa) was highly perishable citrus fruit, after harvest the quality of Kinnow fruits undergoes rapid changes due to the sharpen rate of ripening, respiration and transpiration. Edible coating formulation of chitosan (0.5%, 1%, and 1.5%), alginate (0.5%, 1%, and 1.5%), composite formulation of chitosan and alginate (0.5% chitosan+0.5% alginate & 1% chitosan+0.5% alginate) were evaluated in relation to enhancing and improving shelf life and postharvest quality of Kinnow respectively. Kinnow fruit shelf life efficiency was evaluated on the basis of postharvest quality parameters like weight loss percent, firmness, pH, total soluble solids, total acidity and ascorbic acid from 6th to 24th day during incubation at ambient room temperature (20-25°C). The results signifies that the Kinnow fruit coated with alginate 1% have higher shelf life efficiency up to 24 days; however chitosan 1% coated fruits shown to have higher ascorbic acid retention as compared to untreated Kinnow fruits. The principal component analysis of different quality parameters for studied treatment shows 65.7 % variation in component 1 and 16.6% variation in component 2. PCA plot elucidate that coated fruit samples were high positive values and completely different from untreated samples.

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