scholarly journals Impact of Chitosan and Alginate Based Edible Coating on Shelf Life and Postharvest Quality of Kinnow Mandarin

2021 ◽  
pp. 36-47
Author(s):  
Himanshu Puri ◽  
Arun Kumar
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Principal Component ◽  
Quality Parameters ◽  
Edible Coating ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Fruit Samples ◽  
Kinnow Mandarin

The Kinnow mandarin (Citrus nobilis x Citrus deliciosa) was highly perishable citrus fruit, after harvest the quality of Kinnow fruits undergoes rapid changes due to the sharpen rate of ripening, respiration and transpiration. Edible coating formulation of chitosan (0.5%, 1%, and 1.5%), alginate (0.5%, 1%, and 1.5%), composite formulation of chitosan and alginate (0.5% chitosan+0.5% alginate & 1% chitosan+0.5% alginate) were evaluated in relation to enhancing and improving shelf life and postharvest quality of Kinnow respectively. Kinnow fruit shelf life efficiency was evaluated on the basis of postharvest quality parameters like weight loss percent, firmness, pH, total soluble solids, total acidity and ascorbic acid from 6th to 24th day during incubation at ambient room temperature (20-25°C). The results signifies that the Kinnow fruit coated with alginate 1% have higher shelf life efficiency up to 24 days; however chitosan 1% coated fruits shown to have higher ascorbic acid retention as compared to untreated Kinnow fruits. The principal component analysis of different quality parameters for studied treatment shows 65.7 % variation in component 1 and 16.6% variation in component 2. PCA plot elucidate that coated fruit samples were high positive values and completely different from untreated samples.

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

scholarly journals Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1361
Author(s):  
Muhammad Adil Rehman ◽  
Muhammad Rafique Asi ◽  
Amjad Hameed ◽  
Leslie D. Bourquin
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Life Extension ◽  
Oxidative Enzymes ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Guava Fruit

Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

2018 ◽  
Vol 16 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Rabeya Akter Sarmin ◽  
Shamim Ahmed Kamal Uddin Khan ◽  
Kanij Fatema ◽  
Sabiha Sultana
Keyword(s):  
Shelf Life ◽  
Disease Severity ◽  
Leaf Extract ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

scholarly journals The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 240 ◽  
Author(s):  
Custódia Gago ◽  
Rui Antão ◽  
Cristino Dores ◽  
Adriana Guerreiro ◽  
Maria Graça Miguel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sodium Alginate ◽  
Microbial Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Samples ◽  
Solids Content ◽  
Internal Browning ◽  
Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

Melatonin treatment improves the shelf-life and postharvest quality of table grape (Vitis labrusca L. cv. ‘Fengzao’)

2020 ◽  
Vol 10 (4) ◽  
pp. 665-676
Author(s):  
Ya-Dan Sun ◽  
Da-Long Guo ◽  
Sheng-Di Yang ◽  
He-Cheng Zhang ◽  
Lei-Lei Wang ◽  
...  
Keyword(s):  
Dna Methylation ◽  
Shelf Life ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Vitis Labrusca ◽  
Physiological Indicators ◽  
Treatment Groups ◽  
Table Grapes

BACKGROUND: Melatonin (MT) is an endogenous indoleamine that regulates senescence progression and stress response in plants. OBJECTIVE: Here, we investigated the effect of MT on the shelf-life and postharvest quality of table grapes (Vitis labrusca L. cv. ‘Fengzao’). METHODS: After harvesting, ‘Fengzao’ grapes were immersed in MT solution at various concentrations (0 [as control], 0.05, 0.1, 0.5 and 1.0 mM for 2 h and stored at 24±1 for 15 days. Physiological indicators including weight loss rate, firmness, contents of total soluble solids (TSSs), ascorbic acid (AsA), malondialdehyde (MDA), hydrogen peroxide (H2O2), and activities of catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were investigated. Additionally, the DNA methylation rate of ‘Fengzao’ grapes were measured using the methylation-sensitive amplification polymorphism (MSAP) technique. RESULTS: Application of MT effectively delayed grape senescence in all treatment groups compared with the control, with the longest delay observed in the 0.5 mM treatment. Additionally, the rate of DNA methylation decreased in all the 0.5 mM MT treatment groups, indicating a potential role of MT in demethylation. CONCLUSIONS: Our results suggest that the exogenous application of MT can delay the senescence of grapes during postharvest.

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

2009 ◽  
Vol 15 (5) ◽  
pp. 481-493 ◽  
Author(s):  
R. Altisent ◽  
G. Echeverría ◽  
I. Lara ◽  
M.L. López ◽  
J. Graell
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Principal Component ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Oxygen Storage ◽  
Low Oxygen ◽  
Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

scholarly journals Quality parameters of tomatoes submitted to different doses of gamma radiation

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Ana Carolina Loro ◽  
Victor Wilson Botteon ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Long Life ◽  
Irradiation Process ◽  
Different Doses

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

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