scholarly journals Effects of hot water treatments and organic extracts on diseases, shelf life and quality of banana

2021 ◽  
pp. 1
Author(s):  
Bibhuti Das ◽  
Md Rashid ◽  
Md Hassan
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Organic Extracts ◽  
Water Treatments

scholarly journals Effects of post-harvest hot water treatments on the fungi contamination, physiology and quality of rock melon fruit

2020 ◽  
pp. 1081-1087
Author(s):  
M.M. Abubakar ◽  
M. Norida ◽  
M.Y. Rafii ◽  
J.J. Nakasha
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Hot Water ◽  
Chemical Treatments ◽  
Postharvest Treatment ◽  
Postharvest Management ◽  
The One ◽  
Water Treatments ◽  
Melon Fruit

During the postharvest management of fruits and vegetables, the losses range from 10 to 30% of the entire production. This is due to numerous causes, but the most important reason is infestation by fungi. Many synthetic fungicides are employed for postharvest treatment of fruit and vegetables throughout the world. However, fungicidal residues often represent a significant threat to human health. The current study examined the use of hot water treatments on rock melon fruit. Hot water treatments at 55℃ was arranged into four treatments of different dipping periods of 0 minutes (control), 1 minute, 2 minutes, and 3 minutes. The postharvest hot water treatments on rock melon fruit were found to increase the shelf life up to 21 days by minimizing the weight loss, maintaining firmness, preventing the damage of sucrose, retaining the rind size, maintaining the fruit appearance, and reducing fungal infection. The one-minute dip was more effective than other treatments. The treatment successfully extends the shelf life of rock melon fruit quality for the market until three weeks of storage at 21 ± 1 ℃ compared with the control, which was only stored for one week. The results showed the importance of hot water treatments as an alternative to fungicides or chemical treatments, which have a high risk to the health of consumers. Hot water treatment is economical and easier to access than the chemical treatments.

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
Author(s):  
Rux ◽  
Efe ◽  
Ulrichs ◽  
Huyskens-Keil ◽  
Hassenberg ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Negative Effects ◽  
Short Term ◽  
Chemical Treatments ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
Water Treatments ◽  
Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

Effect of Hot Water Treatments on Quality of Highbush Blueberries

2008 ◽  
Vol 73 (6) ◽  
pp. M292-M297 ◽  
Author(s):  
L. Fan ◽  
C.F. Forney ◽  
J. Song ◽  
C. Doucette ◽  
M.A. Jordan ◽  
...  
Keyword(s):  
Hot Water ◽  
Highbush Blueberries ◽  
Water Treatments

scholarly journals Effects of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages

2019 ◽  
Vol 17 (1) ◽  
pp. 14-25
Author(s):  
Md. Harun Ar Rashid ◽  
Biplov Chandra Borman ◽  
Mahbuba Kaniz Hasna ◽  
Hosne -Ara Begum
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Disease Incidence ◽  
Hot Water ◽  
Maturity Stage ◽  
Postharvest Diseases ◽  
Chemical Treatments ◽  
Chitosan Coating ◽  
Maturity Stages

Papaya is a climacteric fruit and highly perishable in nature, which trigger ethylene production and hence, its consumption period is very short after harvesting. The experiment was conducted at the Laboratories of the Departments of Horticulture and Agricultural Chemistry, Bangladesh Agricultural University; and Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh during the period from March to June 2018 to study the effect of non-chemical treatments on postharvest diseases, shelf life and quality of papaya under two different maturity stages. The two-factor experiment consisted of two maturity stages viz. (i) Maturity stage 1 (M1: mature green colour) and (ii) Maturity stage 2 (M2: 0-10% yellowing); and six non-chemical treatments viz. (i) Control (T0), (ii) Hot water treatment @ 50°C for 10 minutes (T1), (iii) Gamma irradiation @ 0.08 kGy for 10 minutes (T2), (iv) Chitosan coating @ 2% (T3), (iv) Hot water + gamma irradiation (T4), and (vi) Hot water + chitosan coating (T5). The experiment was conducted in a completely randomized design (CRD) with 3 replications. The combined effect of maturity stages and non-chemical treatments were significant on all the parameters studied viz. external colour, weight loss, pulp to peel ratio, pulp pH, total soluble solids (TSS), disease incidence and severity, and shelf life of papaya. The papaya fruits under combined treatment of hot water plus gamma irradiation showed better appearance and external colour than the others at both maturity stages. The maximum weight loss was recorded in M1T0 (17.96%) followed by M2T0 (16.58%) while the minimum was found in M1T5 (3.69) followed by M2T5 (3.91). The highest pulp to peel ratio was observed in M1T4 (3.82) followed by M1T5 (3.78), while the lowest (3.00) was recorded in control under both maturity stages. The highest pulp pH was observed in M2T4 (6.15) followed by M2T5 (6.07) while the lowest was found in M2T0 (4.83) followed by M1T0 (5.05). The maximum disease incidence and severity were recorded (100%) in M1T0 and M2T0, whereas the minimum disease incidence (81%) and severity (12.36%) was found in M1T4. The longest shelf life (16.50 days) was obtained in M1T4 followed by M2T4 (15.25 days) and the shortest shelf life (8.65 days) was observed in M2T0 followed by M1T0 (9.25 days). Thus, hot water plus gamma irradiation followed by hot water plus chitosan coating under both maturity stages could be used to significantly reduce postharvest fungal infection, extend shelf life and improve quality of papaya. J. Bangladesh Agril. Univ. 17(1): 14–25, March 2019

scholarly journals Efficacy of Washing and Postharvest Treatments on Shelf Life and Quality of Oyster Mushroom

2013 ◽  
Vol 21 (1-2) ◽  
pp. 21-29 ◽  
Author(s):  
PK Das ◽  
MK Hassan ◽  
N Akhther
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Protein Content ◽  
Disease Incidence ◽  
Aluminum Foil ◽  
Hot Water ◽  
Oyster Mushroom ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was conducted to study the efficacy of washing (control and 5% hydrogen peroxide) and post harvest treatments (control, hot water treatment, wrapping with unperforated and perforated plastic bags, wrapping with brown paper bag and wrapping with aluminum foil) on shelf life and quality of oyster mushroom. Postharvest treatments caused significant effects to influence weight loss, dry matter and protein contents, disease incidence and shelf life of mushroom. At the 7th day of storage, the highest weight loss (98.08%) was recorded in the untreated mushrooms, whereas the lowest weight loss (33.62%) was observed in mushrooms wrapped in unperforated plastic bag. Protein content was observed to be higher (28.98%) in mushrooms wrapped with unperforated plastic bag followed by perforated plastic bag (25.00%) at the 5th day of storage. Protein content declined dramatically in mushrooms held atambient conditions. The lowest protein content (2.97%) was recorded in the untreated mushrooms at the 7th day of storage. Unwashed mushrooms held atambient temperature had the highest incidence of disease. The longest shelf lifeof 6 days was recorded in mushrooms wrapped in unperforated plastic bag,whereas the shortest shelf life (3 days) was found in the untreated mushrooms.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16745 Progress. Agric. 21(1 & 2): 21 - 29, 2010

Can hot water treatments enhance or maintain postharvest quality of spinach leaves?

2013 ◽  
Vol 81 ◽  
pp. 23-28 ◽  
Author(s):  
Marcin Glowacz ◽  
Lars M. Mogren ◽  
John P.H. Reade ◽  
Andrew H. Cobb ◽  
James M. Monaghan
Keyword(s):  
Hot Water ◽  
Postharvest Quality ◽  
Water Treatments ◽  
Spinach Leaves
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