scholarly journals Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

2020 ◽  
pp. 22-32
Author(s):  
L. Jeebit Singh ◽  
R. B. Tiwari ◽  
K. Ranjitha
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Period ◽  
Nutrient Retention ◽  
Point Of View ◽  
Packaging Materials ◽  
Overall Acceptability ◽  
Biaxially Oriented Polypropylene ◽  
Subsequent Storage ◽  
Organoleptic Score

Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather. Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru. Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at 600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx. 15%) was achieved. Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of better nutritional and sensory characteristics at initial and also during the subsequent storage periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2 µg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 µg/100 g) during the storage period of 4 months. The microbial examination also revealed that all the samples were found to be safe from the consumption point of view till the end of four months of storage.  Conclusion: The blended fruit leather can be a good source of various heath promoting phytochemical nutrients with a unique taste and acceptability having a storage stability for safe consumption till 4 months.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

Aloe vera Bio-Extract Coating Results Better Shelf Life and Fruit Quality Attributes in Pomegranate

2019 ◽  
pp. 1-9
Author(s):  
Suchismita Jena ◽  
Ramesh K. Goyal ◽  
Anil K. Godhara ◽  
Abhilash Mishra
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Untreated Control ◽  
Aloe Vera ◽  
Storage Period ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Acid Ratio ◽  
Juice Content

Aims:  To evaluate the potentiality of bio-extract coatings for achieving extended shelf life with enhance fruit quality attributes in pomegranate under ambient storage condition.  Study Design:  The lab experiment conducted in complete randomized design with three repetitions on Mridula cultivar of pomegranate.     Place and Duration of Study:  The experiment was conducted during September 2016 at department of fruit science, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India. Methodology: Pomegranate freshly harvested fruits were coated with three bio-extracts coatings viz. Aloe vera (50,75 and 100%), ginger (1,2 and 3%) and mints (10,20 and 30%). The coated fruits were stored at ambient room condition in corrugated fiber board boxes for twelve days.  Periodically effects of bio-extract coatings, storage period and their interaction were observed for physiological loss in weight, decay loss, juice content, TSS: acid ratio, ascorbic acid content and anthocyanin content.    Results: Surface coating with Aloe vera extract 100% was found most effective in reducing physiological loss in weight (50% less reduction as compared to untreated control) whereas ginger extract 3% in reducing the decay loss of fruits (9.65%) as compared to untreated control (23.36%). Among various treatments, the coating of pomegranate fruits with Aloe vera extract 100% resulted in lowest total soluble solids to acid ratio (32.17%) and significantly highest content of juice (47.17%), anthocyanin (13.98 mg/100 g) and ascorbic acid (12.82 mg/100 g) of the fruits along with highest organoleptic rating. The quality attributes viz. total soluble solids to acid ratio, anthocyanin of fruits increased with progression of storage period, while juice content and ascorbic acid decreased. Conclusion: Bio-extract coating of Aloe vera (100%) substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions and has the potential to substitute the prevalent chemical coatings for pomegranate.  

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals Frozen Soursop Puree

1969 ◽  
Vol 54 ◽  
pp. 220-236
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
L. M. Iguina de George
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Sugar Content ◽  
Storage Period ◽  
Cane Sugar ◽  
Processing Temperature ◽  
Appreciable Change ◽  
Different Temperatures ◽  
Four Levels

The effect of the processing temperature, of the addition of sugar to 45° and 59° Brix and of the addition of four levels of ascorbic acid, 0.5, 0.75, 1.0, and 1.5 g. per pound, on the quality, shelf-life, and ascorbic acid retention of frozen soursop pulp was investigated. When unsweetened soursop pulps were processed at temperatures ranging from 74° to 200° F., no appreciable change in organoleptic properties were observed during a period of storage at —10° F. for over 400 days, in the pulps heated below 200° F. The pulp heated to 200° F. was found inferior to the others. No change in chemical composition or color was observed. The data for the ascorbic acid retention during storage do not show any definite trend which could be related to a temperature effect. Ascorbic acid retention varied from 70.8 to 94.3 percent. Pulps with cane sugar added to 45° to 59° Brix, respectively, and heated to temperatures ranging from 72° to 225° F. behaved like the unsweetened pulps when stored at —10° F. for about 400 days. No change in total acidity, pH, total and reducing-sugar content, or color was observed during the storage period. In the samples sweetened to 45° Brix, ascorbic retention values ranged from 98.18 to 133.9 percent. The retention of ascorbic acid in the 59° Brix pulps ranged from 75.0 to 91.7 percent, with the lower retention found in the sample processed at 225° F. Neither heating to different temperatures nor the addition of two levels of sugar were found to affect the shelf-life. Pulps processed at 175° F. and enriched by the addition of 0.5, 0.75, 1.0, and 1.5 g. of ascorbic acid per pound retained their flavor very well during the storage period showing less change in the organoleptic rating than the unriched sweetened and unsweetened pulps. The level of ascorbic acid had no effect on shelf-life or sample quality. Ascorbic acid retention ranged from 94.1 to 104.6 percent. No change in other chemical constituents or color were observed during the period of observation. Heating of the pulps reduced the plate counts of microorganisms. When the pulps were heated to about 175° F., almost sterile packs were obtained. Peroxidases were inactivated at 150° F. in the unsweetened pulps and at 185° F. in the sweetened. The results of this work indicate that two types of products can be prepared from soursop pulp: 1, A frozen pulp without sugar added, to be used for the manufacture of nectars, drinks, ice creams, and other similar products; and 2, a nectar base for direct consumer use prepared by the addition of sugar to 45° or 59° Brix which can be reconstituted for serving by the addition of 3 volumes of water. The addition of ascorbic acid to the nectar base would improve the shelf-life and the resulting product would have a vitamin C content higher than that contained in orange juice.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Effect of respiratory gases (O2; CO2) on shelf-life of fresh oyster mushrooms packaged with different sealable polymeric materials

2015 ◽  
Vol 50 (3) ◽  
pp. 205-210 ◽  
Author(s):  
ASM Kamal ◽  
A Khair ◽  
F Begum ◽  
K Chowdhury ◽  
R Karim
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Polymeric Materials ◽  
Extended Period ◽  
Packaging Materials ◽  
Ambient Temperature Condition ◽  
Oyster Mushrooms ◽  
Sensorial Quality ◽  
Respiratory Gases

The present study was conducted to evaluate the effects of respiratory gases on shelf life of fresh Oyster mushrooms. The complete randomize design was followed for the experiment. After sorting of collected cultivated mushrooms were packed in different polymeric packaging materials-polystyrene trays over wrapped with polyvinyl chloride (PVC) microfilm and polypropylene (PP) at refrigerated and ambient temperature condition for 12 days. Gas composition as CO2, O2, N2, concentration at 3 days intervals of the total 12 days duration also including sensorial quality were evaluated. CO2 contents were found to be increased but O2 contents was found to be reduced for both packaging materials within 3 days storage at ambient temperature. In refrigerator, oxygen content in both of trays increased sharply within 3 days of storage. Off flavor appeared strongly and started to spoil from third days after Oyster mushrooms packed in ambient temperature, which on the contrary was not detected in mushroom packed and stored until 12 days in refrigerator. Shortest storage period for a single day at ambient condition and extended period of 12 days self life was determined when mushrooms were stored in refrigerator in respect of sensorial quality in sealed polypropylene bag or in polystyrene trays.Bangladesh J. Sci. Ind. Res. 50(3), 205-210, 2015

scholarly journals Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 503 ◽  
Author(s):  
Kübra Sultan Özdemir ◽  
Vural Gökmen
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Stability ◽  
Storage Period ◽  
Edible Films ◽  
Refrigerated Storage ◽  
Water Control ◽  
Antimicrobial Substances ◽  
Fresh Cut ◽  
Acid Coating

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

scholarly journals Use of Packaging Materials for Extending the Shelf Life of Diploid Plum Variety ‘Kometa’

2013 ◽  
Vol 67 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Dalija Segliņa ◽  
Anita Olšteine ◽  
Inta Krasnova ◽  
Karina Juhņeviča
Keyword(s):  
Shelf Life ◽  
Polylactic Acid ◽  
Storage Period ◽  
Barrier Properties ◽  
Fresh Fruit ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Fruit Storage ◽  
Biodegradable Packaging ◽  
Hedonic Scale

Polymers (films, bags and boxes) are the most widely used materials for packing of fresh fruit. Product shelf life is dependent on the packaging material barrier properties, including permeability of CO2 and O2. It focused on the uses of environmentally friendly biodegradable packaging materials for fresh fruit storage. Polypropylene, polylactic acid boxes and cardboard boxes placed in polylactic acid material bag were tested as packaging materials to extend the shelf life of diploid plum cultivar ‘Kometa’. Qualitative characteristics of plum (weight, firmness, soluble solids content and colour changes) stored at temperature +4 ± 1 °C for 20 days were evaluated. Sensory evaluation was performed using a 9-point hedonic scale. Plum in good quality can be stored at the temperature +4 ± 1 °C for 12 days on average. Selective gas and moisture barrier properties of polylactic material ensured minimal weight loss in hermetical containers, but promoted plum ripening and hence a reduction of the storage period. The results suggested that biodegradable packaging materials could be a successful alternative to the conventional polymers for plum packaging, and could contribute to reduction of environmental pollution.

Sign in / Sign up

Export Citation Format

Share Document