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 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 Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

2020 ◽  
pp. 79-91
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
.` Hamid ◽  
Pradeep Kumar ◽  
Sunakshi Gautam
Keyword(s):  
Acid Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Himachal Pradesh ◽  
Soluble Solids ◽  
Appreciable Amount ◽  
Refrigerated Storage ◽  
Ambient Conditions ◽  
Jammu And Kashmir

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

scholarly journals The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

2018 ◽  
Vol 1 (1) ◽  
pp. 260-267
Author(s):  
Ioana Bezdadea-Catuneanu ◽  
Liliana Badulescu ◽  
Andreea Stan ◽  
Dorel Hoza
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Cydonia Oblonga ◽  
Rosaceae Family ◽  
And Storage

Abstract The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

scholarly journals Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality

2017 ◽  
Vol 9 (4) ◽  
pp. 2137-2142
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Pradeep Kumar
Keyword(s):  
Storage Temperature ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Physico Chemical ◽  
Glass Bottles ◽  
Myrica Nagi ◽  
Polyethylene Terephthalate Bottles

Box myrtle (Myrica nagi) belongs to family Myricaceae is a sub-temperate tree found throughout the mid-Himalayas at an elevation of 1300 to 2100 meters above mean sea level. Its fruits are known for their ravishing taste and have been reported as rich source of anti-oxidants like phenols and anthocyanins. In the present study drink was prepared from box myrtle juice and quality evaluation was carried out during six months of storage of fruit drink. Different combinations of juice (8%, 10%, 12%, 14% and 16 %) and sugar syrup/TSS (Total soluble solids) (12 oB and 15 oB) were tried to standardize proper combination for drink. The drink prepared by following the best selected recipe (14 % juice and 12 oB TSS) was packed in glass and PET (Polyethylene terephthalate) bottles and stored for six months under ambient and refrigerated temperature conditions. Drink could be safely stored for a period of six months under both the storage conditions without much change in various quality characteristics. Various physico-chemical characteristics increased/decreased like TSS (12.05 to 12.48 oB), reducing sugars (7.80 to 8.69 %), titratable acidity (0.30 to 0.27 %), ascorbic acid (1.09 to 0.47 mg/100 g), total phenols (27.35 to 19.11 mg/100 g) and anthocyanins (6.14 to 3.69 mg/100 g). However, the changes in the quality characteristics of the drink were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.

scholarly journals `Fortune' Mandarin Quality following Prestorage Water Dips and Intermittent Warming during Cold Storage

HortScience ◽  
1995 ◽  
Vol 30 (3) ◽  
pp. 560-561 ◽  
Author(s):  
Mario Schirra ◽  
Maurizio Mulas
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Citrus Reticulata ◽  
Fungal Decay ◽  
Extent Of Damage ◽  
And Storage ◽  
Intermittent Warming

Freshly harvested `Fortune' mandarins (Citrus reticulata Blanco) were dipped for 3 minutes in 25 or 52C water and then stored for 5 weeks at 2C. Then, the fruit were or were not intermittently warmed at 10C for 3 days after each 4-day storage period. All fruit then were held at 20C for 1 week to simulate retail marketing. Chilling injury was more severe in fruit dipped in 25C water and stored at 2C than in fruit dipped in 25C water and stored under intermittent warming. The hot dip treatment significantly reduced the extent of damage during storage and the subsequent 1 week of holding at 20C. The hot dip treatment reduced the incidence of fungal decay, especially during holding at 20C. Dip temperature and storage conditions slightly affected fruit physiological and quality characteristics. We conclude that prestorage hot dip treatments can be used to improve `Fortune' mandarin storing qualities. Also, this practice may be combined with intermittent warming during cold storage, and it could help limit fungicide use in postharvest treatments.

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 Changes in the quality characteristics of raspberry fruit due to mechanical vibrations and storage conditions

2019 ◽  
Author(s):  
Jacek Mazur ◽  
Marian Panasiewicz ◽  
Kazimierz Zawiślak ◽  
Paweł Sobczak ◽  
Rafał Nadulski ◽  
...  
Keyword(s):  
Storage Conditions ◽  
Quality Characteristics ◽  
Processing Plant ◽  
Ambient Conditions ◽  
Mechanical Vibrations ◽  
Substantial Impact ◽  
Mechanical Impact ◽  
Laboratory Conditions ◽  
And Storage

The paper presents the results of research on the assessment of mechanical impact in the form of vibrations on the overall quality of raspberry fruits after harvesting, in the context of conditions of their transport to the consumer and the processing plant. The degree of compaction of the raspberry fruits layer was determined in the course of test carried out in laboratory conditions, and the amount of juice leakage resulting from vibrations, to which raspberries were subject, was measured. It was demonstrated that mechanical impact, in the form of vibrations, on the layer of raspberry fruits has a substantial impact on the quantity (mass) of juice leakage, which is smaller in the case of cooled fruits, and significantly bigger in the case of fruits not subject to cooling immediately after harvesting and stored at ambient conditions.

scholarly journals Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 587-592
Author(s):  
N. S. Thakur ◽  
G. S. Dhaygude ◽  
Anshu Sharma
Keyword(s):  
Ascorbic Acid ◽  
Quality Evaluation ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Ambient Conditions ◽  
Overall Acceptability

The present study was undertaken for the development of jelly from cultivated and wild pomegranate fruit juice mix and its quality evaluation during storage of six months. A product with 55 % mixed fruit juice content (cultivated and wild pomegranate juice in 80:20 ratio) with 45 % sugar was found to be the best on the basis of sensory analysis of prepared jelly. Jelly could safely be stored for a period of half year under both the ambient and refrigerated conditions without much change in its various chemical attributes viz., total soluble solids (TSS), titratable acidity, ascorbic acid, anthocyanins, pectin, total phenolics and sensory quality characteristics viz., colour, texture, flavour and overall acceptability. However, the changes in the quality characteristics of the jelly were slower in refrigerated storage conditions as compared to ambient conditions. Under refrigerated conditions, changes in TSS from 67.00 to 67.36 0B,titratable acidity from 0.75 to 0.71%, ascorbic acid from 9.18 to 7.35 mg/100 g, anthocyanins from 11.34 to 10.17 mg/100 g and total phenols from 63.10 to 60.06 mg/100 g were observed after 6 months of storage. Both the packaging material viz., polyethylene terephthalate (PET) and glass jars were found suitable with comparatively slower changes occurring in glass jars under refrigerated conditions.

scholarly journals Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea)

2012 ◽  
Vol 2 (1) ◽  
pp. 14 ◽  
Author(s):  
Elisa Julianti
Keyword(s):  
Fruit Quality ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Maturity Stage ◽  
Ambient Conditions ◽  
Maturity Stages ◽  
Soluble Solid ◽  
Physical And Chemical ◽  
And Storage

<p>Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.</p><p><br />Key words : Tamarillo, maturity stage, storage, fruit quality</p>

scholarly journals Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

2020 ◽  
pp. 83-92
Author(s):  
Pradeep Kumar ◽  
N. S. Thakur ◽  
K. D. Sharma ◽  
Hamid . ◽  
Abhimanyu Thakur
Keyword(s):  
Titratable Acidity ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Rehydration Ratio ◽  
Total Sugars ◽  
Daucus Carota L ◽  
Overall Acceptability ◽  
C Storage ◽  
Physico Chemical

Carrot (Daucus carota L) is a carotenoids rich vegetable which is mainly consumed raw, converted to various products and cooked vegetable dishes. Present studies were carried out to study the changes observed in quality characteristics of dried carrot roundels during storage. Steam blanching and KMS dipping of carrot roundels followed by mechanical cabinet drying was found to be the best pretreatment for drying of carrot roundels as discussed earlier. These dried carrot roundels were further packed and stored under refrigerated (4-7°C) and ambient (11.6-26.2°C) storage conditions for 12 months. The dried carrot roundels packed in aluminium laminated pouches and stored under refrigerated conditions showed minimum increase in physico-chemical characteristics like moisture content (11.03%), water activity (0.310), pH (6.04), reducing sugars (21.00%), total sugars (35.36%) and retained highest amounts of titratable acidity (0.73%), carotenoids (29.40mg/100g), total phenols (87.50mg/100g), crude fibres (4.16%), rehydration ratio (7.81), antioxidant activity (52.68%) and SO2 content (174.75 ppm), respectively. The sensory characteristics scores like colour (8.05), texture (7.48), taste (6.88) and overall acceptability (7.54), respectively were also retained highest in the aluminium laminated pouch under refrigerated storage condition.

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