scholarly journals Influence of Different Concentrations of 1-Methylcyclopropene (1-MCP) and Storage Conditions on the Physico-chemical Properties and Shelf-life of Tomatoes (Solanum lycopersicum L.)

2019 ◽  
pp. 1-11
Author(s):  
M. E. Amoateng ◽  
P. Kumah ◽  
I. Yaala ◽  
B. Amoasah
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Tomato Cultivar ◽  
Solanum Lycopersicum L ◽  
Randomized Design ◽  
Gas Loss ◽  
And Storage

‘Power’ tomato cultivar was harvested at the mature green stage and studied to determine how different 1-Methylcyclopropene (1-MCP) concentrations and storage conditions may influence its quality and shelf-life. A 3 x 2 factorial arrangement in Completely Randomized Design (CRD) was used and it was replicated three times. The factors were the tomato cultivar: ‘Power’, three 1-MCP concentration levels: 1 ppm, 2 ppm, untreated was 0 ppm and two storage conditions: Ambient and refrigerator conditions. The research was conducted between January and May 2017 at the Department of Horticulture, KNUST in Kumasi, Ghana. The 1-MCP concentration required were obtained by adding 100 ml of heated distilled water at 50°C to appropriate amounts of 1-MCP (MaxFresh, 3.3%) powder to obtain the 1 ppm and 2 ppm concentrations. After the 1-MCP powder has completely dissolved, it was then placed in a sealed bottle with a mini fan attached and then placed in the treatment chamber and released in a form of vapour on fruits and sealed immediately to avoid gas loss for a period of 24 hours. They were then stored in the refrigerator and ambient conditions at a temperature of 13°C-15°C and 29.5°C with Relative Humidity of 60-75% and 80-85% respectively. There was a significantly (P<0.01) delayed in ripening as characterized by changes in pH, firmness and total titratable acidity. Tomatoes treated with 1 ppm and 2 ppm of 1-MCP concentrations had delayed ripening when stored in the refrigerator and as a result had a longer shelf-life of 74 and 90 days respectively compared to fruits that were not treated and kept at ambient condition which took 60 days. There is confirmation from these results that the use of 1-MCP have saleable outlook for those who grow and trade in a way of delaying the ripening of green tomatoes.

scholarly journals The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

2019 ◽  
Vol 27 (2) ◽  
pp. 47-54
Author(s):  
Mohammad Reza Safizadeh
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Conditions ◽  
Ambient Condition ◽  
Ambient Conditions ◽  
Cold Condition ◽  
Wax Coating ◽  
And Control

AbstractIn this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

scholarly journals Effect of Packaging and Storage on Quality Characteristics of Dried Wild Pomegranate Arils (Anardana) Prepared in Solar Tunnel Drier

2020 ◽  
pp. 8-23
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid . ◽  
Pradeep Kumar ◽  
Kanchan Bhatt
Keyword(s):  
Value Added ◽  
Storage Period ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Ambient Conditions ◽  
Hydroxymethyl Furfural ◽  
And Storage

Wild pomegranate (Punica granatum L.) fruits were procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The arils extracted from the fruits were dehydrated in a solar tunnel (30-45°C) drier to prepare value added product Anardana. The developed product was packed in three different packaging materials viz. gunny bags, aluminium laminated pouches (ALP) and aluminium laminated pouches with vacuum (ALPV) and stored under ambient and refrigerated temperature for a period of 12 months so as to evaluate overall effect of storage period, storage condition and packaging material. After 12 months of storage period, higher retention of various quality characteristics like TSS, titratable acidity, ascorbic acid, total sugars, anthocyanins content, sensory characteristic scores with less increase in moisture content, NEB (non-enzymatic browning),HMF (hydroxymethyl furfural) and furfural content was observed in Anardana packed in ALPV followed by ALP and gunny bags. The changes in the quality characteristics of the Anardana were slower in refrigerated storage conditions as compared to ambient conditions.

scholarly journals Relationship of temperature and length of storage on ph of internal contents of chicken table egg in humid tropics

2016 ◽  
Vol 32 (3) ◽  
pp. 285-296 ◽  
Author(s):  
Ayoola Mathew ◽  
Alabi Olufemi ◽  
Aderemi Foluke ◽  
Oguntunji Abel
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Humid Tropics ◽  
Ph Values ◽  
Randomized Design ◽  
Internal Properties ◽  
Relationship Of ◽  
And Storage

All foods have limited shelf life which vary depending on the food and storage conditions. Table eggs are perishable food and storage temperature is an important factor that affects the shelf life. In tropical countries like Nigeria, eggs are usually preserved under ambient condition due to erratic power supply, which reduces the efficiency of refrigeration system. The aim of the present study was to examine the effects of storage periods, temperature and their relationship on the pH of chicken egg internal properties (yolk, albumen and whole egg). Fresh chicken table eggs were randomly allotted to three treatments of storage temperatures; refrigerator (40C ? 2), laboratory (320c ? 4), and poultry store room (370C ? 4). Eggs were assigned to treatments in a completely randomized design, and each treatment was replicated thrice. The pH was measured daily for each storage temperature in all treatments. Storage temperature and periods had significant (P<0.05) effect on pH of measured parameters. The pH values increased with storage temperature and period of storage. The rate of pH increase was significantly (P<0.05) higher in ambient as compared to refrigerator temperature. In this study, only the refrigerator storage has pH values within the range for fresh table eggs. At storage period above three weeks, pH values increased beyond the range for fresh egg. It is validated that storage temperature and period affected egg shelf life, the rate of freshness reduced with increased temperature, thus, storage beyond three weeks of ambient temperature is not advisable in humid tropics.

scholarly journals Postharvest quality and shelf life of Passiflora cincinnata BRS Sertão Forte fruits according to type of fertilization and storage

2022 ◽  
Vol 44 (1) ◽  
Author(s):  
Maria Madalena Rinaldi ◽  
Ana Maria Costa ◽  
Juaci Vitória Malaquias ◽  
Eder de Souza Martins
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Organic Fertilization ◽  
Biotite Schist ◽  
Postharvest Life ◽  
And Storage

Abstract The present study aimed to evaluate the physicochemical characteristics and shelf life of P. cincinnata BRS Sertão Forte fruits produced with conventional fertilization recommended for passion fruit, conventional organic fertilization, organic fertilization enriched with biotite schist, conventional fertilization with replacement of the potassium source and chemical fertilization only and the mineral nutrition of plants stored under ambient and refrigerated conditions. Analyses of pH, soluble solids, titratable acidity, ratio, color, texture and mass loss were performed. Fertilizers differed in terms of nutrient absorption associated with protein synthesis (N, S, B, Cu, Mn, Zn), especially where soil remineralizer was applied. Treatments without fertilization and that with organic fertilization enriched with biotite schist soil remineralizer also positively influenced fruit physicochemical properties such as color and texture. Fruits stored under refrigeration conditions showed the best results for the conservation of their qualitative characteristics. Under the conditions of the present study, it could be concluded that the postharvest life of P. cincinnata fruits stored under refrigeration at 100C is at least 60 days. This period is 30 days under ambient conditions.

scholarly journals Effect of Potassium Permanganate on Colour and Textural Characteristics of Tomatoes at Ambient Temperature Storage

2021 ◽  
Vol 3 (2) ◽  
pp. 60-62
Author(s):  
Victor C. Wabali ◽  
Akpevwe Esiri
Keyword(s):  
Shelf Life ◽  
Potassium Permanganate ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Ambient Conditions ◽  
Plastic Container ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Acceptable Quality ◽  
Significant Difference

Mature unripe tomato fruits were evaluated to check the effectiveness of potassium permanganate on the quality parameters of colour and texture under ambient storage conditions in extending the shelf life of tomatoes. 50 g each of mature unripe tomato fruits were weighed into a plastic container containing different concentrations of potassium permanganate including control (2.5 ppm, 5.0 ppm, 7.5 ppm, 10.0 ppm, 12.5 ppm and 15.0 ppm). The experiment was laid out in a complete randomized design and replicated four times. A sensory evaluation of quality parameters of color and texture was carried out using a hedonic scale ranking. Results obtained were analyzed using analysis of variance and Least Significant Difference (LSD). Under ambient conditions, the tomatoes samples that were stored with a concentration of 5 ppm of KMnO4 showed a higher or acceptable quality in terms of colour and texture. In terms of shelf life, 7.5 ppm of KMnO4 under ambient conditions, kept the tomatoes in an acceptable quality for 11 days as shown in the result.

scholarly journals Qualidade pós-colheita de tubérculos de batata ‘Ágata’ embalados armazenados em diferentes condições

2019 ◽  
Author(s):  
Poliana Prates de Souza Soares ◽  
Rosane Mendonça do Nascimento ◽  
Paula Acácia Silva Ramos ◽  
Ranyelly Leão Coutrim ◽  
Tâmara Moreira Silva ◽  
...  
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Potato Tubers ◽  
Ambient Conditions ◽  
Plastic Bags ◽  
Randomized Design ◽  
Plastic Bag

The adequate storage of raw materials is fundamental to obtain a quality final product. The objective of this study was to evaluate the effect of different plastic packages on the maintenance of post-harvest quality of ‘Agata’ potato tubers stored under refrigeration and room temperature. Two experiments were conducted, both with a completely randomized design, arranged in a 3 x 4 factorial scheme (three types of packages – unpacked, with polyvinyl chloride film – PVC (21 cm x 40 cm and 12 μm thick) and with plastic bag (30 cm x 40 cm and 30 μm thick) and four evaluation times), with three replicates of one tuber each. In one experiment the samples were maintained under ambient conditions (25 ± 2°C and 60% ± 5% RH), with evaluations performed at 0, 7, 14 and 21 days, and another under refrigeration (8 ± 2ºC 75% ± 2% RH) and 0, 25, 50 and 75 days. The evaluated characteristics were: firmness, pH, soluble solids, total titratable acidity, vitamin C and the appearance of shoots. Tubers can only be stored under ambient conditions for seven days, and during this period the PVC packaging is the most suitable for storage. Tuber firmness was reduced and the vitamin C content of the last evaluation was higher than the initial content in both storage conditions. The refrigerated storage extended the shelf life of tubers for up to 50 days, period during which the PVC and plastic bags did not influence the conservation of the ‘Agata’ potato tubers.

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 Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

2011 ◽  
Vol 35 (4) ◽  
pp. 657-663 ◽  
Author(s):  
Elka Fabiana Aparecida Almeida ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Luiz Carlos de Oliveira Lima ◽  
Franklin Cordeiro Silva ◽  
Juliana Fonseca ◽  
...  
Keyword(s):  
Sucrose Concentration ◽  
Storage Conditions ◽  
Prior Treatment ◽  
Dry Storage ◽  
Calla Lily ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pre Treatment ◽  
Cold Chamber ◽  
And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

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