scholarly journals Application of Arabic Gum and Essential Oils as the Postharvest Treatments of Le Conte Pear Fruits during Cold Storage

2019 ◽  
pp. 1-11
Author(s):  
Malaka A. Saleh ◽  
Nagwa S. Zaied ◽  
M. A. Maksoud ◽  
Omaima M. Hafez
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Cold Storage ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Mature Stage ◽  
Arabic Gum ◽  
Moringa Oil

The present study was conducted during 2015 and 2016 seasons on Le Conte pear fruits harvested at mature stage, to investigate the application of (10% w/v) Arabic Gum (AG), Jojoba oil (JO) and Moringa oil (MO) at the rate (100 %) alone on physical and chemical properties. Fruits stored at 0 ± 1°C and 85-90 % relative humidity (RH) for 105 days. A fruit sample of each treatment was taken out at the end of cold storage period and left at room temperature (23 ± 2°C) and 47% (RH) up to 7 days was examined for quality Assessments. Fruit physical properties (weight loss, decay percentages and fruit firmness "Lb/inch2") and fruit chemical properties (total soluble solids percentage and total acidity percentage were evaluated. The results obtained that, all treatments including control succeeded in preventing fruit decay percentage up to 30 days in the two seasons. It is worth mentioning that, Le Conte pear fruits were coated with MO with stands free from deterioration up to 75 days of cold storage period. Beside, fruits coated MO progress in reducing the percentages of weight loss and decay throw cold storage periods for 105 day. The rate of softening increased in fruits with increasing the storage time in both fruits coated and uncoated, but it was significantly declined in uncoated treatments. Moreover, JO coating was more effective in firmness retention compared to the other treatments. Followed by pear fruits was coating with MO and AG in this respect. Furthermore, all coated fruits enhancement fruit quality during storage periods. Finally, it can be concluded that coating Le Conte fruits by Moringa oil recorded successfully reduction in fruit weight loss, decay percentages, improving fruit quality and extended storage fruit life as well as stimulate marketing period (shelf life), also safe on environmental and human health.

scholarly journals Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

2018 ◽  
Vol 3 (1) ◽  
pp. 678-683 ◽  
Author(s):  
Seied Mehdi Miri ◽  
Meysam Salari ◽  
Ahmad Ahmadpour
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Polyethylene Film ◽  
Soluble Solids ◽  
Kinnow Mandarin ◽  
And Storage ◽  
Qualitative Characteristics

Abstract This study aimed to evaluate the influence of wax, polyethylene film (19 μm thickness) and storage time on the quantitative and qualitative characteristics and shelf life of ‘Kinnow’ mandarin fruit (Citrus reticulata Blanco cv. ‘Kinnow’) stored at 5°C for 90 days. The mandarins were analyzed for physicochemical characters such as weight loss, weight of fruit, flesh, pulp, juice and peel, as well as total soluble solids (TSS) content, titratable acidity (TA), and pH. Polyethylene film wrapping reduced fresh weight loss and resulted in the highest fruit weight at the end of the 90-day cold storage period. No significant differences were found among coating treatments in pH, TSS, TA content and TSS/TA. The results revealed an increasing trend in TSS and TSS/TA during storage. It is recommended to use polyethylene coating on ‘Kinnow’ mandarins to prevent weight loss and preserve quality during storage at low temperature (5°C) up to 90 days.

scholarly journals MORPHOLOGICAL AND CHEMICAL PROPERTIES OF MEDLAR (MESPILUS GERMANICA L.) FRUITS AND CHANGES IN QUALITY DURING RIPENING

AGROFOR ◽  
2016 ◽  
Vol 1 (2) ◽  
Author(s):  
Melekber SULUSOGLU DURUL ◽  
Hulya UNVER
Keyword(s):  
Seed Weight ◽  
Chemical Properties ◽  
Storage Period ◽  
Storage Conditions ◽  
Modern Medicine ◽  
Fruit Weight ◽  
Solid Content ◽  
Mature Stage ◽  
Soluble Solid Content ◽  
Water Losses

Medlar has acquired increasing popularity in recent years for its edible fruits andsome healing properties in modern medicine. Medlar fruits are often stored undernon-cold conditions in straw. This study was conducted to determinemorphological and biochemical characteristics of medlar fruits and changes in fruitquality occurring under ordinary storage conditions. For this purpose, eight typesof medlar trees were evaluated. The trees were at a mature stage and productive.Morphological properties such as the fruit and seed weight (g), length, and width(mm) were measured after the harvest. Fruit soluble solid content (%) and pHvalues were determined at physiological maturity after harvesting, and the fruitsoluble solid content was measured again at ripening (edible stage), after 25 daysof storage under ordinary storage conditions (mean temperature of 10 °C and meanhumidity of 65–70%). Leaf characteristics were also determined. The treeproductivity was very different between the types, and it was determined to rangefrom 5.9 and 17.8 kg. The fruit weight varied from 9.69 to 24.45 g, while the watercontent decreased nearly to the half of the harvest values in some genotypes. Thesoluble solid content changed depending on the water losses and increased duringthe ripening period. The seed numbers ranged from 1.7 to 4.7 among the types, andthe seed weight varied from 0.12 to 0.45 g. The fruits were able to reach ripeningmaturity in three weeks under the ordinary storage conditions depending on thetype. Thus, this method of storage is practical for the medlar producer, but theresults clearly showed that the storage period was too short and that the fruitquality was negatively affected. Cold storage conditions are needed to ensurequality and a long selling time.

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.

scholarly journals Waxes and plastic film in relation to the shelf life of yellow passion fruit

2003 ◽  
Vol 60 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Wagner Ferreira da Mota ◽  
Luiz Carlos Chamhum Salomão ◽  
Paulo Roberto Cecon ◽  
Fernando Luiz Finger
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Osmotic Potential ◽  
Storage Period ◽  
Fruit Weight ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Plastic Film ◽  
Weight Losses ◽  
Yellow Passion Fruit

The high perishability of the yellow passion fruit (Passiflora edulis f. flavicarpa) reduces its postharvest conservation and availability, mainly for in natura consumption. These losses of quality and commercial value occur due to the high respiration and loss of water. This work aimed to evaluate the influence of a modified atmosphere - wax emulsions and plastic film - on the shelf life of the yellow passion fruit. Plastic film (Cryovac D-955, 15 mum thickness) reduced fresh weight loss and fruit wilting, kept higher fruit and rind weight and higher pulp osmotic potential over the storage period. However, it was not efficient in the control of rottenness. Sparcitrus wax (22-23% polyethylene/maleyc resin) caused injury to the fruit, high fruit weight losses and wilting and resulted in lower pulp osmotic potential; this wax lead to a higher concentration of acid and a lower relation of soluble solids/acidity. Among the tested waxes, Fruit Wax (18-21% carnauba wax) was the best, promoting reduced weight loss, wilting and rottenness.

scholarly journals Hasat Sonrası Bazı Uygulamaların Autumn Giant Erik Çeşidinin Muhafaza Performansı Üzerine Etkisi

2020 ◽  
Vol 8 (2) ◽  
pp. 504
Author(s):  
Feyza Nur Dursun ◽  
Erdinc Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Quality Properties

In this study, the effect of postharvest salicylic acid (2 mM), oxalic acid (5 mM), putrescine (2 mM) and calcium (4% CaCl2) applications on storage performance of Autumn Giant plum fruit were investigated. After applications, plum fruits were placed in modified atmosphere packaging (MAP) and stored for 40 days at 85-90% relative humidity conditions at 0.5±0.5°C. In order to determine the fruit quality characteristics after treatments, weight loss, soluble solids content, titratable acidity, fruit firmness, ascorbic acid, total flavonoids, total phenolics and total antioxidant content analysis were performed at 10 days’ intervals. According to the results, the effect of applications on weight loss was not significant. The maximum decrease in flesh firmness, titratable acid and ascorbic acid content during storage was determined in control fruits. Although fluctuations in the form of increase or decrease in biochemical compounds were generally observed, decreases occurred according to harvest value at the end of storage period. Considering all measurements and evaluations, it was determined that application of salicylic acid and putrescine had a more positive effect on preservation of fruit quality properties and biochemical content of Autumn Giant plum cultivar during storage than other applications.

Effects of Coating by Chitosan, TiO2 Nanoparticles, and Sodium Tripolyphosphate as Crosslinker on Stored Cucumber Fruits

2021 ◽  
Vol 15 (5) ◽  
pp. 598-605
Author(s):  
Rokayya Sami ◽  
Ebtihal Khojah ◽  
Mahmoud Helal ◽  
Abeer Elhakem ◽  
Nada Benajiba ◽  
...  
Keyword(s):  
Weight Loss ◽  
Titanium Dioxide ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Titanium Dioxide Nanoparticles ◽  
Chemical Properties ◽  
Storage Period ◽  
Soluble Solids ◽  
Cucumber Fruit ◽  
Nano Coating

Cucumber fruit contains essential nutrients and fibers and is used widely in salads dressing. Scarce research is available on its storage with nanoparticles and chitosan combined effects. Hence, the objective of this current research was to evaluate some Physico-chemical properties and microbial activity after coating with the combination of chitosan, TiO2 nanoparticles, and sodium tripolyphosphate to enhance the cucumbers storability and prolong the shelf-life. The cucumbers fruits were divided into four groups and dipped into several coating solutions for 10 minutes such as distilled water (Cu-uncoated), chitosan 1% (Cu-Chitosan), chitosan 1%, titanium dioxide nanoparticles 1% (Cu-Chitosan-TDN), and chitosan 1%, titanium dioxide nanoparticles 1%, sodium tripolyphosphate 2% (Cu-Chitosan-TDN-ST), respectively. The cucumber samples were then air-dried at ambient temperature and chilled to 10 °C for storage and evaluation for every seven days until three weeks. Cu-uncoated had the highest weight loss with a value of 5.15%, followed by Cu-Chitosan 4.11% while Cu-Chitosan-TDN and Cu-Chitosan-TDN-ST reported the least weight loss of (3.43% and 3.01%, respectively) after 7 days of the storage period. The results reported that the firmness of the samples was found to be decreased during the whole storage time except in the treatments Cu-Chitosan-TDN-ST and Cu-Chitosan-TDN in which it was noticed to be better in firmness after 21 days of storage (55.12 N/mm and 50.67 N/mm), respectively. Total soluble solids were lower in the coated cucumbers compared with the uncoated samples. Titratable acidity of Cu-Chitosan-TDN-ST 0.26% treated sample increased more as compared with Cu-Chitosan-TDN 0.24% samples at the end of the storage period. The highest increase in pectin content was recorded for Cu-Chitosan-TDN samples 0.042 g/100 g on the 21st day. Nano-coating with the combination of chitosan declared the dietary fiber content changes rate than in samples with the addition of sodium tripolyphosphate. Besides, the antimicrobial activity of the chitosan/nanofilms has been improved with the addition of sodium tripolyphosphate as crosslinker 3.67 CFU/g on the 21st day of storage. Thus, nano-coating with the combination of sodium tripolyphosphate has proven to be efficient method in extending the shelf-life of cucumber samples.

scholarly journals Postharvest quality of achachairú (Garcinia gardneriana) stored at ambient temperature

2019 ◽  
pp. 155-172
Author(s):  
Marlyn Cotty-Más ◽  
Rosa N. Chávez-Jáuregui ◽  
Linda Wessel-Beaver
Keyword(s):  
Ambient Temperature ◽  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Tropical Fruit ◽  
Physical And Chemical ◽  
Over Time

Achachairú is a tropical fruit that is being evaluated for its potential as a new fruit crop for Puerto Rico. More information is needed concerning postharvest aspects of this fruit. In this paper we describe the physical and chemical characteristics of achachairú during storage at ambient temperature. During each of three harvest years, 75 to 100 fruits were harvested, washed and dried, then divided into five groups. Each group was placed in an open cardboard box and randomly assigned to one of five storage treatments (0, 5, 10, 15, and 20 days at 25 ± 2 °C, 75 ± 5% relative humidity). Physical and chemical properties, including sugar content, were determined for each storage period. Sensory panels evaluated fruits after 0 and 15 days of storage. Over the 20-day storage period fruit weight, size (length and diameter), firmness and pulp weight decreased by 1.5% to 2.5% per day. The rating of external fruit appearance (evaluated on a hedonic scale) deteriorated in a curvilinear fashion over time, initially changing little, and then showing increased deterioration (dark spots and wrinkling) starting at 15 days post storage. Total soluble solids (°Brix) (TSS) increased over time by 0.8 to 1.6% per day, while total titratable acid (TTA) decreased 1.4 to 3.0% per day, resulting in an increase of the sugar-acid ratio (TSS/TTA) of 2.1 to 12.4% per day over 20 days of storage. Sucrose was the most abundant sugar (7.19 g/100 g), followed by fructose (3.38 g/100 g) and glucose (3.18 g/100 g). Panelists judged the sweetness, aroma, acidity, juiciness and overall flavor not to have changed after 15 days of storage. Results of this study suggest that achachairú can be stored at ambient temperature for 15 days and maintain fruit quality acceptable to the consumer.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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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