scholarly journals IMPACT OF DIFFERENT CHEMICALS ON THE POST HARVEST QUALITY OF PEAR (Pyrus Spp L.) FRUIT: A REVIEW

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Kunal Sharma
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Fungal Diseases ◽  
Harvest Management ◽  
Post Harvest ◽  
Time Period ◽  
The Family ◽  
Keeping Quality ◽  
Tree Fruits

Pear (Pyrus Spp L.) is one of the most harvested temperate fruit crop right after Apple. Pear belongs to the family Rosaceae along with some best known temperate tree fruits. Pear being one of the popular temperate fruit but is having a short storable life under room temperature conditions. The capability of being able to manage keeping quality of the stored fruit is must during the post harvest storage of the crops along with being able to increase the storable life of those fruits. Various post harvest technology are being used to sustain the fruit's keeping quality and also to increase those fruits storable time period. Being a crop prone to decay, diseases such as fungal diseases (mould) and short shelf life different researcher has recommended the use of different chemicals to preserve the quality as well as increase the storage lifetime of the fruits. Chemical such as Calcium have been proven to be effective in this post harvest management of fruits by having effects on the physiochemical fruits.

scholarly journals Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Shelf-life of Dahi (Yogurt) with or without potato mash

2012 ◽  
Vol 29 (1) ◽  
pp. 22-30
Author(s):  
M R Amin ◽  
M N Islam ◽  
M A Habib ◽  
F Islam
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Keeping Quality ◽  
Different Types

Four different types of Dahi (Yogurt) were prepared and kept at room and   refrigeration temperatures with different concentrations of potato mash (0, 5, 10 and 15%). These Dahi samples were analyzed for smell and taste, body and consistency, colour, texture and acidity and pH at pre and post storage period. The quality of Dahi deteriorated quickly at room temperature than at refrigeration temperature. With (5%) or without potato mash keeping quality was preserved for up to three days but at refrigeration temperature they were suitable up to 12 days. Addition of 10% and 15% potato mashes were suitable for keeping Dahi up to two days at room temperature while in refrigeration temperature it was acceptable up to ten and eight days, respectively. Preparation of Dahi in incorporating potato mash may be economically feasible without compromising it qualities. DOI: http://dx.doi.org/10.3329/bvet.v29i1.11886 Bangl. vet. 2012. Vol. 29, No. 1, 22-30 

scholarly journals Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

2014 ◽  
Vol 7 ◽  
pp. 57-60
Author(s):  
Prashanta Pokhrel ◽  
Suman Kumar Lal Das
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Raw Milk ◽  
Potassium Thiocyanate ◽  
Cow Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606   J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals Effect of Irrigation and Potash Levels on Keeping Quality of Potato

2020 ◽  
Vol 6 ◽  
pp. 92-100
Author(s):  
Ram Chandra Adhikari ◽  
Mahesh Kumar Rana
Keyword(s):  
Room Temperature ◽  
Irrigation Management ◽  
Quality Parameters ◽  
Optimum Level ◽  
Irrigation Level ◽  
Ambient Room Temperature ◽  
Keeping Quality ◽  
Four Levels ◽  
Plot Design

Irrigation and fertilizer are the most dominating factors, in deciding the keeping quality of potato. It is, therefore, essential to formulate the efficient, reliable and economically viable irrigation management strategy with the use of potassium nutrient in order to produce better keeping quality. The investigation comprising four levels of irrigation (25, 30, 35 and 40 mm CPE (Cumulative pan evaporation) and four levels of potash (0, 100, 125 and 150 kg/ha) was carried out at Research Farm of the Department of Vegetable Science, CCS Haryana Agricultural University, (Haryana) Hisar, India during two years to find out the optimum level of irrigation and potash for obtaining higher yield of potatoes with better keeping quality at ambient room temperature. The potato variety used for the investigation was Kufri Bahar. The treatments were laid out in a split plot design with three replications. The increasing levels of irrigation and potash showed significant improvement in keeping quality parameters of potato. Likewise, the values for physiological loss in weight and decay loss of potato tubers (%) at 15, 30, 45 and 60 days after harvest were the lowest with irrigation level 40 mm CPE and application of potash @ 150 kg/ha. The two years results suggest that the irrigation level 40 mm CPE along with potash @ 150 kg/ha has shown the best treatment combination for the storage of potato at ambient room temperature under semiarid conditions of Hisar (Haryana).

scholarly journals EUPHORBIA CADUCIFOLIA HAINES, EUPHORBIA NIVULIA BUCH. HAM AND EUPHORBIA TIRUCALLI LINN. LATEX SHELF-LIFE ASSESSMENT OF EUPHORBIA ANTIQUORUM LINN.

2020 ◽  
pp. 119-123
Author(s):  
SUDIPTA ROY ◽  
RABINARAYAN ACHARYA ◽  
ANAGHA RANADE ◽  
M. S. CHOLERA
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Microbial Growth ◽  
Life Assessment ◽  
Fungal Culture ◽  
Standard Protocol ◽  
Euphorbia Tirucalli ◽  
Physical Attributes ◽  
Ph Range

Objective: In the present study, an attempt was made to assess the shelf life of the Snuhi latex which is frequently used in fresh condition for the preparation of Ksharasutra, a medicated thread, used in Ayurveda. Methods: The latex of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli were collected individually and stored in air tight glass vials during the month of May, 2018. Physical attributes like Colour, odour, appearances, pH and microbial load of all four samples were assessed as per standard protocol. Assessment was made every day, 9 AM, for 7 d in room temperature and for 10 d in refrigerated samples. Results: Result shows that, pH range (start-end day) was 4.25-5.18, 4.79-5.12, 4.48-4.76 and 4.40-5.42 in case of E. antiquorum, E. caducifolia, E. nivulia and E. tirucalli at room temperature. It was found that, Aspergillus niger was found in Euphorbia antiquorum, Euphorbia caducifolia whereas Candida albicans was found in Euphorbia tirucalli latex in fungal culture on the 7th day after collection, when the samples were stored at room temperature. All the samples were free from microbial growth up to 10thday when stored at 4-5 °C in a refrigerator. Conclusion: Temperature, and moisture affects the quality of fresh snuhi latex. The latex remains free from microbial growth up to six days in room temperature and up to 10 d under at refrigerated temperature (4-5 °C).

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