Post-Harvest Shelf Life Extension of Mango Using Chitosan and Carboxymethyl Cellulose-Based Coatings

2019 ◽  
Vol 824 ◽  
pp. 81-86
Author(s):  
Samanya Phuangto ◽  
Onyupha Chandee ◽  
Tipaporn Subsomboon ◽  
Wanida Wattanakaroon
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Carboxymethyl Cellulose ◽  
Water Solubility ◽  
Transmission Rate ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Coating Materials ◽  
Post Harvest

Biopolymer-based coatings or films can be used as an alternative to the replacement of conventional packaging, to preserve fresh fruit quality and extend their shelf life. This study aimed to prepare and characterize biopolymeric coating films based on chitosan and carboxymethyl cellulose (CMC). Film coating of biopolymers was further applied on mango fruits, and the efficacy of coating materials in post-harvest shelf life and maintaining quality parameters of mango were then determined. The coating method of the films over mango was prepared using a dipping technique. Fruit weight loss, colors and content of total soluble solids were evaluated to assess fruit quality during 14 days at 25 °C of storage. Results indicated that films formulated with CMC showed significantly higher water solubility and water vapor transmission rate. Notably, coating improved the quality of mango during storage. Between the coating types, CMC was found to be significantly more effective in maintaining fruit fresh weight during the storage period. The fruit treated with CMC lowered the change in color and had higher soluble solids content than that of chitosan coating on the fourteenth day of storage. These results demonstrate that CMC-based coating could be utilized for the extension of the fruit commercialization period.

scholarly journals Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

2019 ◽  
Vol 57 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Yulian Tumbarski ◽  
Radosveta Nikolova ◽  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Mass Loss ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

scholarly journals Effect of Shrimp Chitosan Coating on Physico-chemical Properties and Shelf Life Extension of Banana

2019 ◽  
Vol 6 (1) ◽  
pp. 41-54
Author(s):  
Md. Belal Hossain Sikder ◽  
M Muksitu Islam
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Disease Severity ◽  
Storage Period ◽  
Ash Content ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Chitosan Coating ◽  
Post Harvest Loss

Banana is highly perishable fruit and shelf life is short, which leads resulting post-harvest loss consistently in Bangladesh. To lessen the post-harvest loss and draw out the time span of the usability of banana, green mature bananas were treated with 0.5%, 0.75%, and 1% chitosan, individually. For the subsequent treatments, bananas were stored at room temperature. The viability of the coating in extending fruit’s shelf-life was assessed by evaluated total weight loss, ash content, total soluble solids (TSS), pH, titratable acidity (TA), disease severity and shelf life during the storage period. Chitosan coating reduced respiration activity, thus delaying ripening and the rate of decay due to senescence. The chitosan-coated banana samples had a better outcome on weight loss, ash content, pH, TSS, TA and disease severity values as compared to control samples. Banana coated with 1% chitosan showed less weight reduction and lessened obscuring than different treatments and control. Disease severity was astoundingly lessened by chitosan covering application. Chitosan coating extended banana up to the shelf life of more 2 to 4 days. From this investigation, it demonstrated that 1% chitosan was more appropriate in extending the shelf-life and better quality of banana during ripening and storage at ambient temperature.

Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate

2019 ◽  
pp. 1-9
Author(s):  
Suchismita Jena ◽  
Ramesh K. Goyal ◽  
Anil K. Godhara ◽  
Abhilash Mishra
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Untreated Control ◽  
Aloe Vera ◽  
Storage Period ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Acid Ratio ◽  
Juice Content

Aims:  To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition.  Study Design:  The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate.     Place and Duration of Study:  The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits were stored at ambient room condition in corrugated fiber board boxes for twelve days.  Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content.    Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.  

scholarly journals The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 486
Author(s):  
Waseem Ahmed ◽  
Rafia Azmat ◽  
Ebtihal Khojah ◽  
Rasheed Ahmed ◽  
Abdul Qayyum ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Food Quality ◽  
Transmission Rate ◽  
Storage Period ◽  
Emerging Technology ◽  
Postharvest Quality ◽  
Nanoindentation Test ◽  
Melia Azedarach

Today, the most significant challenge encountered by food manufacturers is degradation in the food quality during storage, which is countered by expensive packing, which causes enormous monetary and environmental costs. Edible packaging is a potential alternative for protecting food quality and improving shelf life by delaying microbial growth and providing moisture and gas barrier properties. For the first time, the current article reports the preparation of the new films from Ditriterpenoids and Secomeliacins isolated from Melia azedarach (Dharek) Azadirachta indica plants to protect the quality of fruits. After evaluating these films, their mechanical, specific respirational, coating crystal elongation, elastic, water vapor transmission rate (WVTR), film thickness, and nanoindentation test properties are applied to apple fruit for several storage periods: 0, 3, 6, 9 days. The fruits were evaluated for postharvest quality by screening several essential phytochemical, physiological responses under film coating and storage conditions. It was observed that prepared films were highly active during storage periods. Coated fruits showed improved quality due to the protection of the film, which lowered the transmission rate and enhanced the diffusion rate, followed by an increase in the shelf life. The coating crystals were higher in Film-5 and lower activity in untreated films. It was observed that the application of films through dipping was a simple technique at a laboratory scale, whereas extrusion and spraying were preferred on a commercial scale. The phytochemicals screening of treated fruits during the storage period showed that a maximum of eight important bioactive compounds were present in fruits after the treatment of films. It was resolved that new active films (1–5) were helpful in the effective maintenance of fruit quality and all essential compounds during storage periods. It was concluded that these films could be helpful for fruits growers and the processing industry to maintain fruit quality during the storage period as a new emerging technology.

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

scholarly journals Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

2012 ◽  
Vol 1 (3) ◽  
pp. 159 ◽  
Author(s):  
M. Moalemiyan ◽  
H. S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Cold Room

<p>Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.</p>

scholarly journals PROLONGING THE SHELF LIFE AND MAINTAINING FRUIT QUALITY OF NAOMI MANGO CULTIVAR

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Magda M. Khattab ◽  
Hamed H. Hamed ◽  
Nahla A. Awad ◽  
Hossam A. ElKorashy
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Fruit Quality ◽  
Sodium Benzoate ◽  
Untreated Control ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Quality And Shelf Life

Mango fruits being climacteric have a short shelf life; and post-harvest dipping is considered as one of the most popular techniques to prolong its shelf life dipping based on starch, olive oil, beeswax and sodium benzoate have been evaluated with reference to the shelf life and quality of mango Naomi cultivar fruit harvested at full stage of maturity. The dipped and undipped (control) fruits were stored on the lab’s tables in the room conditions (25±5 <C and 65-70% R.H.), samples of each treatment were randomly taken every 4 days to evaluate after harvest dipping treatments effect during shelf life of fruits. Results indicated that every dipping treatment has a significant impact on the quality and shelf life of the fruit. The beeswax and olive oil treated mango fruits had the longest shelf life with good quality, while the shelf life of untreated (control) fruit was the shortest. The total soluble solids and sugar contents were also high in starch-treated fruit. The overall data conclude that beeswax was the best post-harvest dipping material, which might be due to the fact that beeswax is an antioxidant and antimicrobial as well as hydrophobic in nature.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals Melatonin Treatment to Pomegranate Trees Enhances Fruit Bioactive Compounds and Quality Traits at Harvest and during Postharvest Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 820
Author(s):  
José M. Lorente-Mento ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Juan M. Valverde ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Storage Period ◽  
Soluble Solids ◽  
First Year ◽  
Quality Traits ◽  
Postharvest Storage ◽  
Melatonin Treatment ◽  
Total Soluble Solids

The effect of melatonin pomegranate tree treatments on fruit quality and bioactive compounds with antioxidant activity at harvest and during storage at 10 °C for 60 days was assayed in two consecutive years, 2019 and 2020. In the first year, trees were treated with 0.1, 0.3 and 0.5 mM of melatonin along the developmental fruit growth cycle, and results showed that bioactive compounds (total phenolics and total and individual anthocyanins) and antioxidant activity at harvest were higher in fruits from melatonin-treated trees than in controls. Other fruit quality parameters, such as firmness, total soluble solids and aril red colour, were also increased as a consequence of melatonin treatment. In fruit from control tress, firmness and acidity levels decreased during storage, while increases occurred on total soluble solids, leading to fruit quality reductions. These changes were delayed, and even maintenance of total acidity was observed, in fruit from melatonin-treated trees with respect to controls, resulting in a fruit shelf-life increase. Moreover, concentration of phenolics and anthocyanins and antioxidant activity were maintained at higher levels in treated than in control fruits during the whole storage period. In general, all the mentioned effects were found at the highest level with the 0.1 mM melatonin dose, and then it was selected for repeating the experiment in the second year and results of the first year were confirmed. Thus, 0.1 mM melatonin treatment could be a useful tool to enhance aril content on bioactive compounds with antioxidant activity and health beneficial effects and to improve quality traits of pomegranate fruit, at harvest and during postharvest storage.

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