Influence of wrapping and storage conditions on the shelf life and chemical fruit quality of mango

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and shelf life of tomato. Tomato treated with chlorine; packed in perforated (0.25%) polyethylene bag and kept at ambient (Temperature 20-25Â°C & relative humidity 70-90%) condition resulted in substantial reduction in losses caused by decay and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, vitamin-C, B-carotene, etc. Under this condition, shelf life of tomato had extended upto 17 days as compared to non-treated and kept in ambient condition without packaging or packed in gunny bag for 7 days only. Key Words: Postharvest treatments, shelf-life, quality of tomato. doi: 10.3329/bjar.v33i4.2291 Bangladesh J. Agril. Res. 33(4) : 579-585, December 2008

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Effect of hot air disinfestation treatment in combination with simulated air freight conditions on quality of 'Kensington' mango (Mangifera indica Linn.

Australian Journal of Experimental Agriculture ◽

10.1071/ea9960739 ◽

1996 ◽

Vol 36 (6) ◽

pp. 739 ◽

Cited By ~ 5

Author(s):

KK Jacobi ◽

LS Wong ◽

JE Giles

Keyword(s):

Surface Temperature ◽

Fruit Quality ◽

Mangifera Indica ◽

Storage Conditions ◽

Control Treatment ◽

High Humidity ◽

C Storage ◽

Hot Air ◽

And Storage

The quality of 'Kensington' mangoes (Mangifera indica Linn.) from 2 major Queensland production regions was evaluated following a hot air [HAT, also known as vapour heat (VHT)] disinfestation treatment (46.5�C seed surface temperature held for 10 min under conditions of high humidity) combined with a disease control treatment (55�C water for 5 min) prior to HAT, and storage conditions likely to be encountered during air shipment to Japan (either 10�C for 5 days plus 22�C for 5 days, or 13�C for 5 days plus 22�C for 5 days, or 22�C for 10 days). Final quality was optimum if fruit were treated with HAT alone and stored at 22�C. Fruit injury, in the form of skin browning and lenticel spotting, was particularly severe in HAT plus disease controI fruit stored at 10/22�C. Storage at 10�C combined with heat treatments may be too stressful to fruit physiology, leading to fruit injury and reduced fruit quality at the market destination.

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Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

E3S Web of Conferences ◽

10.1051/e3sconf/202014102002 ◽

2020 ◽

Vol 141 ◽

pp. 02002

Author(s):

Phanida Renumarn ◽

Natthaya Choosuk

Keyword(s):

Shelf Life ◽

Life Prediction ◽

Ph Value ◽

Storage Conditions ◽

Easy Method ◽

Acceptable Quality ◽

Shelf Life Prediction ◽

And Storage ◽

Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

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