Innovative Approach of Active Packaging in Cardboard Carton and its Effect on Overall Quality Attributes Such as Weight Loss, Total Soluble Solids, pH, Acidity and Ascorbic Acid Contents of Chaunsa White Variety of Mango at Ambient Temperature During Storage

2010 ◽  
Vol 9 (5) ◽  
pp. 452-458 ◽  
Author(s):  
Habib Ahmed Rath ◽  
Tariq Masud ◽  
Shehla Sammi ◽  
Saima Majeed
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Ambient Temperature ◽  
Quality Attributes ◽  
Active Packaging ◽  
Soluble Solids ◽  
Innovative Approach ◽  
White Variety ◽  
Total Soluble Solids

scholarly journals Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Horticulturae ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. 113
Author(s):  
Pankaj B. Pathare ◽  
Mai Al-Dairi
Keyword(s):  
Weight Loss ◽  
Prediction Models ◽  
Storage Temperature ◽  
Color Change ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Drop Height ◽  
Total Soluble Solids ◽  
The Impact ◽  
And Storage

This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

scholarly journals Effect of Seaweed Extract on Productivity and Quality Attributes of Four Onion Cultivars

Horticulturae ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 28 ◽  
Author(s):  
Mazhar Abbas ◽  
Jahanzeb Anwar ◽  
Muhammad Zafar-ul-Hye ◽  
Rashid Iqbal Khan ◽  
Muhammad Saleem ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Foliar Spray ◽  
Quality Attributes ◽  
Leaf Length ◽  
Soluble Solids ◽  
Seaweed Extract ◽  
Inorganic Fertilizers ◽  
Total Soluble Solids ◽  
Four Levels ◽  
Neck Diameter

The excessive use of chemicals and inorganic fertilizers by farmers to increase crop yield is detrimental to the environment and human health. Application of biostimulants such as seaweed extract (SWE) in agriculture could be an effective and eco-friendly alternative to inorganic fertilizers. Biostimulants are natural organic degradable substances. Their application serves as a source of nutrition for crops, possibly improving growth and productivity when applied in combination with the fertilizers. The current study was conducted to evaluate the vegetative growth, reproductive behavior and quality attributes of four onion cultivars, ‘Lambada’, ‘Red Bone’, ‘Nasarpuri’, and ‘Phulkara’, in response to different concentrations of commercial SWE. Four levels of SWE extract were used, 0% (control), 0.5%, 1%, 2%, and 3%, which were applied as a foliar spray to each cultivar. The application of 0.5% SWE caused a significant increase in total soluble solids, mineral content (N, P, and K), bulb weight and yield. Application at 3% SWE increased ascorbic acid as compared to control. The cultivars responded in different ways regarding bulb dry weight and bulb and neck diameter. Among all cultivars, ‘Lambada’ showed the maximum bulb dry matter, ‘Phulkara’ showed enhanced neck diameter whereas ‘Red Bone’ showed maximum leaf length. It is concluded that 0.5% SWE increased the yield, nutrient contents, and total soluble solids (TSS) of the four onion cultivars whereas 3% SWE, the highest concentration, increased ascorbic acid in different onion cultivars.

scholarly journals PRELIMINARY STUDY ON POTENTIAL EDIBLE COATINGS DERIVED FROM CARBOXYL METHYLCELLULOSE AND FUNGI CULTURED METABOLITES ON THE SHELF-LIFE EXTENSION OF SWEET-ORANGE (CITRUS SINENSIS)

2021 ◽  
Vol 9 (5) ◽  
pp. 663-671
Author(s):  
Iyabo O Omomowo ◽  
◽  
Afeez A Adedayo ◽  
Olawale I Omomowo ◽  
Olusola N Majolagbe ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Sweet Orange ◽  
Trichoderma Viride ◽  
Soluble Solids ◽  
Life Extension ◽  
Edible Coatings ◽  
Total Soluble Solids ◽  
Carboxyl Methylcellulose

This study focused on assessing the potential of formulated edible coatings derived from a metabolite of Trichoderma viride and Penicillium chrysogenum, combined with carboxyl methylcellulose (CMC) on the postharvest storage quality of orange fruits. The cultured metabolite of fungal bioagents combined with CMC, as well as glycerol (plasticizer), inadequate solution ratio based on wettability, was evaluated for microbiological quality and shelf-life extension of sweet orange. Thereafter, ascorbic acid, total soluble solids, pH, percentage weight loss, among other parameters were assessed for 7 weeks. The results of the study revealed that the pH of CMC + Trichoderma viride and CMC + P. chrysogenum coatings had 3.8 ± 0.02 and 3.17 ± 0.06 respectively, while it was reported 2.90 ± 0.04 for uncoated treatment. Also, the ascorbic acid and total soluble solids of the edible coated oranges were higher than the control. In addition, the percentage of weight loss was higher in the uncoated control compared to the potential edible coated oranges. Further, the microbial load count of the potential edible-coated oranges was less compared to the un-coated oranges. In conclusion, this formulated potential edible coating could be further improved upon and optimized for use in prolonging the storage of sweet oranges.

scholarly journals Influence of Putrescine Application on Storability, Postharvest Quality and Antioxidant Activity of Two Iranian Apricot (Prunus armeniaca L.) Cultivars

2013 ◽  
Vol 5 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Mehdi ZAREI ◽  
Elham ARDAKANI ◽  
Mohamad Ebrahim NASRABADI
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Maturity Index ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Postharvest Storage ◽  
Total Soluble Solids

The limited postharvest storage life of apricot is the focus of this study. Presenting a solution to improve the postharvest storage of studied apricot cultivars is the goal. Studding the effect of different concentration of postharvest putrescine on quality attributes and antioxidant activity of two apricot cultivars during storage is the approach taken. The two apricot cultivars (‘Lasgerdi’ and ‘Shahrodi’) were harvested at the commercial ripening stage, and fruits were immerged in 1, 2, 3 and 4 mM putrescine as well as distilled water (control) for 5 min, then fruits were packed in boxes with polyethylene cover and stored at 4°C and 95% relative humidity for 20 days. The changes in weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity were estimated after 0, 5, 10, 15 and 20 days during storage. The results showed that the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly during storage for both cultivars. During storage, a significant difference between control and putrescine treatments in all measured parameters is observed. The putrescine treatments reduced significantly the weight loss and maintained their firmness. In this condition, the highest and lowest of titratable acidity, ascorbic acid, total phenolics and antioxidant activity were observed in treatments of 4 mM putrescine and control, respectively. The data revealed that the quality of apricot fruits was improved by the use of putrescine treatment due to its effect on delaying the ripening processes.

The Effect of Active Packaging Film on the Quality of Dashehari Mango Fruits

2011 ◽  
Vol 399-401 ◽  
pp. 1881-1885
Author(s):  
Wen Cai Xu ◽  
Dong Li Li ◽  
Ya Bo Fu ◽  
Ya Jun Wang
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Period ◽  
Active Packaging ◽  
Soluble Solids ◽  
Packaging Film ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Room Condition

This paper describes method for extending shelf time of Dashehari mango fruit using a active packaging film (APF) which can release SO2fungicide. Mango fruits were assessed for weight loss (water loss), firmness, percent of decay, total soluble solids (TSS) over a storage period of 21 days at room condition. APF was efficient to reduce the decreasing firmness and TSS, maintain water of whole mango with any decay during 21days of storage

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Evaluation of Cherry Tomato Genotypes for Qualitative Traits under Open Field and Protected Condition

2020 ◽  
pp. 9-16
Author(s):  
. Chandni ◽  
Deepti Singh ◽  
Shirin Akhtar ◽  
Shiv Shankar Mahesh
Keyword(s):  
Ascorbic Acid ◽  
Open Field ◽  
Ascorbic Acid Content ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vegetable Crops ◽  
Cherry Tomato ◽  
Total Soluble Solids ◽  
Maximum Value ◽  
Β Carotene

Vegetable, due to higher neutraceutical component, are termed as protective food against various major and minor diseases. Scientific agro-techniques under optimum growing condition like temperature, relative humidity and light intensity, positively influence the qualitative and quantitative attributes of most of the vegetable crops including cherry tomato. It is one of potential vegetable crop, which is extensively utilized for table purpose and for preparing recipies in five star restaurants. Cherry tomato fetches higher prices in market due to good taste and higher nutrients, thus making qualitative attributes as an important factor to give higher returns to the farmers. Thus, this experiment was conducted to estimate the qualitative attributes in eighteen genotypes of cherry tomato grown under both open field and polyhouse conditions. The result of the study revealed that under open field condition, BRCT-30 was the best genotype with maximum value for lycopene content (6.62 mg 100-1 g FW) and β-carotene (2.30 mg 100-1 g FW), second maximum value for total soluble solids (7.85°Brix), third maximum value for reducing sugar and fourth highest position for ascorbic acid content (43.65 mg/100 g FW). Under polyhouse condition, the best genotype for quality parameters was BRCT-36 with maximum total soluble solids (10.81°Brix), lycopene (7.48 mg 100-1 g FW) and β-carotene (2.49 mg 100-1g FW) along with average range of values for ascorbic acid (72.36 mg 100-1 g FW) and titrable acidity (0.55 mg 100-1 g FW).

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

scholarly journals Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Coatings ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 285 ◽  
Author(s):  
Neda Maftoonazad ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Coating Process ◽  
Quality Loss ◽  
Quality Change ◽  
Order Model ◽  
Kinetics Of

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

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