scholarly journals Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

2020 ◽  
Vol 21 (1) ◽  
pp. 22-31
Author(s):  
O. Zaulia ◽  
O. Nur Allisha ◽  
M.A.I. Mohd Shukri ◽  
M.N. Suriani ◽  
W.I. Wan Mahfuzah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Storage Life ◽  
Export Market ◽  
Local Market ◽  
Storage Duration ◽  
Postharvest Handling ◽  
And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

scholarly journals Postharvest Handling and Storage of Fresh Cranberries

2003 ◽  
Vol 13 (2) ◽  
pp. 267-272 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Cultural Practices ◽  
Storage Temperature ◽  
Mechanical Damage ◽  
Storage Conditions ◽  
Storage Life ◽  
Fruit Storage ◽  
Storage Losses ◽  
Postharvest Handling ◽  
Bog Water ◽  
And Storage

High-quality cranberry (Vaccinium macrocarpon) fruit are required to fulfil the growing markets for fresh fruit. Storage losses of fresh cranberries are primarily the result of decay and physiological breakdown. Maximizing quality and storage life of fresh cranberries starts in the field with good cultural practices. Proper fertility, pest management, pruning, and sanitation all contribute to the quality and longevity of the fruit. Mechanical damage in the form of bruising must be minimized during harvesting and postharvest handling, including storage, grading, and packaging. In addition, water-harvested fruit should be removed promptly from the bog water. Following harvest, fruit should be cooled quickly to an optimum storage temperature of between 2 and 5 °C (35.6 and 41.0 °F). The development of improved handling, refined storage conditions, and new postharvest treatments hold promise to extend the storage life of fresh cranberries.

scholarly journals Comparison of Ascorbic Acid Content in Some Selected Fruits Samples from Makarfi Local Markets, Kaduna State, Nigeria

2020 ◽  
pp. 1-5
Author(s):  
Sulaiman Ayodeji Apampa ◽  
Isah AbdulAzeez ◽  
Salisu Abubakar
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Well Being ◽  
Water Soluble ◽  
Prolonged Storage ◽  
Local Market ◽  
Distilled Water ◽  
Starch Solution ◽  
Cucumber Fruit

This study was carried out to determine the ascorbic acid content of some fruits samples sold in Makarfi local market. Six fruits samples were randomly selected and used for the study. The samples were thoroughly washed and rinsed with distilled water. 500 g of each fruit sample (Cucumber, Carrot and Garden egg) were analyzed for both fresh and cooked portions. The samples were crushed and suspensions were made using doubled-distilled water. The extract was filtered to obtained 100 ml from each fruit filtrate which was then placed in a 500 ml volumetric flask and diluted to the mark with distilled water. 25 ml of each solution were treated with 150 ml distilled water and 5 ml of 0.6 molar freshly prepared KI(aq). 5 ml of 1M HCl and 1 ml of starch solution was added to the mixture which was then titrated against a freshly prepared 0.002M potassium iodate solution. The results obtained were used to determine the concentration of ascorbic acid in each sample. The major findings revealed that, fresh cucumber fruit has the highest concentration of ascorbic acid (9.6 x 10-1 mg/L) followed by garden egg ( 7.1 x 10-1 mg/L) and cooked garden egg fruits ( 5.6 x 10-1 mg/L). On the other hand, passion fruit (0.06 x 10-1 mg/L) has the least quantity of ascorbic acid content followed by cooked carrot (1.3 x 10-1 mg/L) and tamarind (2.9 x 10-1 mg/L)respectively. Some recommendations were made amongst which is that farmers should be enlightened to avoid the use of excessive inorganic fertilizers as it may be the factors that degrade the ascorbic acid content of some edible fruits. Vitamin C content of food get reduced by prolonged storage and over cooking because ascorbic acid is water soluble and it is destroyed by heat. Therefore steaming or microwaving should be encouraged. The study was concluded by emphasizing the importance of the consumption of fruits and the advantages of this to human health and general well-being.

scholarly journals Preparation, quality evaluation and storage stability of peach-soy fruit leather

2014 ◽  
Vol 12 (1) ◽  
pp. 73-88 ◽  
Author(s):  
B Anju ◽  
KR Kumari ◽  
V Anand ◽  
MA Anjum
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Acid Content ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Physico Chemical ◽  
And Storage

The peach-soy leather was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of leather revealed significant differences among different blends. Highest moisture content i.e. 21.99 percent was recorded in B1 (100:0:: P:S). The highest TSS and acidity of 12.05 degree Brix and 2.77 percent were recorded in B1 (100:0:: P:S), respectively, whereas the highest reducing sugar and total sugar contents of 30.16 and 60.41 percent were found in B1 (100:0:: P:S), respectively. The highest protein and fat contents were recorded in B7 (70:30:: P:S), whereas ascorbic acid content was the highest (23.54 mg 100g-1) in B7 (70:30:: P:S). Sensory evaluation of leather revealed that the highest score of 8.14 was recorded in B4 (85:15:: P:S) and lowest score of 5.63 was recorded in B7 (70:30::P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of leather. DOI: http://dx.doi.org/10.3329/sja.v12i1.21114 SAARC J. Agri., 12(1): 73-88 (2014)

Dynamics of ascorbic acid content in apple (Malus x domestica) during fruit development and storage

2020 ◽  
Vol 151 ◽  
pp. 47-59 ◽  
Author(s):  
Eline Lemmens ◽  
Enriqueta Alós ◽  
Marijn Rymenants ◽  
Nico De Storme ◽  
Wannes (Johan) Keulemans
Keyword(s):  
Ascorbic Acid ◽  
Fruit Development ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Malus X Domestica ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document