scholarly journals A Comprehensive Study of Hexanal Formulation on Extending Shelf Life of Custard Apple (Annona squamosa L.)

2021 ◽  
pp. 30-37
Author(s):  
Babita Jangir ◽  
Shalini Pilania ◽  
Vinod Saharan ◽  
S. S. Lakhawat ◽  
Damyanti Prajapat ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Filter Paper ◽  
B Value ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Annona Squamosa ◽  
Custard Apple ◽  
Application Methods ◽  
Comprehensive Study

Shelf life of custard apple is limited due to climacteric nature. In the present study, two application methods along with different concentration of hexanal formulations were used, first hexanal vapour at different concentrations (0.005, 0.01, 0.02, 0.05% v/v) and second hexanal dip (0.5, 1, 1.5, 2% v/v) along with control were evaluated on custard apple dipping fruits for 2 min and 4 min and store at ambient temperature (27±2ºC). Hexanal filter paper dip in 0.05% concentration effectively maintained the firmness, total sugar, reducing sugar, preserved L*, a*, b* value, extend shelf life and maximum BC ratio during storage from day 1 to days 14 as compare to control. Therefore, we concluded that hexanl vapour(0.05%) was effective to use post harvest technology for custard apple.

scholarly journals A comprehensive study of chitosan application for extending shelf life of tomato

2021 ◽  
Vol 42 (5) ◽  
pp. 1405-1414
Author(s):  
M. Meena ◽  
◽  
S. Pilania ◽  
K.K. Meena ◽  
S.S. Lakhawat ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
B Value ◽  
Soluble Solids ◽  
Water Control ◽  
Lycopene Content ◽  
Organoleptic Score ◽  
Comprehensive Study

Aim: The aim of the present study was to study the effect of chitosan treatment on extending the shelf life of tomatoes stored at room temperature (27ºC±2) for 21 days. Methodology: Chitosan working formulation were prepared by dissolving chitosan in 1 % glacial acetic acid to get final concentrations with adjusting pH above 5 with 1N NaOH until suspension appears as colloide. Selected tomatoes were dipped in different concentrations of chitosan (0.01, 0.04, 0.08, 0.12, 0.16 and 0.20 % and water (control) for 6 min and kept in well ventilated paper baskets for storage at room temperature (27°C±2) with 55±2 % relative humidity. Results: Chitosan treated tomatoes were evaluated for different parameters related to post harvest losses. Chitosan at 0.16 % effectively prevented microbial decay, physiological loss in weight, maintained the firmness and reduced the respiration rate. Chitosan treatment further decreased the loss of titratable acidity (TA), retained the total soluble solids (TSS), total sugar, ascorbic acid, reducing sugar during storage period. Chitosan effectively preserved lycopene content, inhibit polyphenol oxidase (PPO) activity, maintained L*, a*, b* value and organoleptic score during storage from day 1 to day 21 as compared to control tomatoes. Interpretation: The study delves that low concentration of chitosan (0.16%) effectively extend the shelf life of tomato.

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

scholarly journals Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 78-83
Author(s):  
D. Ghosh
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Fermented Foods ◽  
Total Acidity ◽  
Quality And Safety ◽  
Human Beings ◽  
Sensory Parameters

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

scholarly journals Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits

2016 ◽  
Vol 8 (3) ◽  
pp. 1421-1426
Author(s):  
Piyali Dutta ◽  
Koyel Dey ◽  
Arkendu Ghosh ◽  
Nilesh Bhowmick ◽  
Arunava Ghosh
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Guar Gum ◽  
Ascorbic Acid Content ◽  
Fruit Weight ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Edible Coatings ◽  
Uniform Size ◽  
Gum Tragacanth

An experiment was conducted to study the effect of post-harvest application of different edible coatings like Chitosan (0.5%, 1.0%, 2.0%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1.0%, 1.5%, 2.0%) on shelf life and quality of cv. BAU ber. Fruits of uniform size were harvested at physiological maturity and treated with various edible coatings. Observations were recorded at intervals of 4 days from storage on physiological loss in weight, fruit length, breadth, colour, TSS, total sugar, reducing sugar,acidity, and ascorbic acid. The results revealed that coating of fruits resulted in reduced loss in fruit weight and higher level of ascorbic acid content, TSS, acidity, total sugar, reducing sugar as compared to the fruits under control. The most effective coating was Guar gum (2%) that extended the shelf life of ber up to 16 days. Fruits under control had a shelf life of only10 days.

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