scholarly journals Effect of the Different Surface Coatings and Packaging Materials for Shelf Life and Quality of Guava (Psidium guajava L.) CV. Allahabad Safeda

2021 ◽  
pp. 44-54
Author(s):  
Sirisilla Saharika ◽  
Veena Joshi ◽  
P. Prasanth ◽  
D. Vijaya
Keyword(s):  
Shelf Life ◽  
Reducing Sugars ◽  
Aloe Vera ◽  
Storage Condition ◽  
Surface Coatings ◽  
Soluble Solids ◽  
Physical Parameters ◽  
Packaging Materials ◽  
Randomized Design

Aims: To evaluate the potentiality of surface coatings and packaging for achieving extended shelf life with enhance fruit quality attributes in Guava under ambient storage condition. Study Design:  The lab experiment conducted in complete randomized design three replications on Allahabad safeda of Guava. Place and Duration of Study:  The experiment was conducted during November 2019 at College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad. Methodology: Guava freshly harvested fruits were coated with two different coatings Chitosan (1%), Aloe vera gel (25%) and three different packaging materials viz., Polypropylene 100 gauge, HDPE 50 microns and LDPE 50 microns comprising of six treatments with four replications in Completely Randomized Design. Periodically effects of surface coatings were observed for physiological loss in weight, Shelf Life (days), Firmness (Kg/cm2), Total Soluble Solids (%), Titrable Acidity (%), Ascorbic Acid (mg/100g), Total Sugars (%), Reducing Sugars (%), Non-Reducing Sugars (%). Results: With respect to physical parameters, lowest decay percent (13.28%), minimum PLW (14.61%) was recorded in T2- Chitosan 1% + HDPE 50 microns and highest was recorded in T6- Aloe vera 25% + LDPE 50 microns (15.49% &18.80%) on 12th day of storage. Highest shelf life (12.91 days) was recorded in T2- Chitosan 1% + HDPE 50 microns which was at par with T5- Aloe vera 25%+ HDPE 50 microns (12.89 days) and lowest shelf life (11.25 days) was recorded in T1 - Chitosan 1% + PP 100 gauge. Highest TSS (10.33oB), From this study it could be concluded that surface coatings, packaging materials found to have influence on the shelf life and quality of guava. Among the packaging materials HDPE 50 microns was superior followed by PP 50 microns and LDPE 100 gauge. Conclusion: The combined effect of surface coatings and packaging materials revealed that T2- Chitosan 1% + HDPE 50 microns followed by T5- Aloe vera 25%+ HDPE 50 microns were found to be superior over other treatments with respect to physical, shelf life and quality parameters.

scholarly journals Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

2018 ◽  
Vol 10 (11) ◽  
pp. 401
Author(s):  
T. A. Oliveira ◽  
C. A. Paiva ◽  
A. C. Silva ◽  
L. V. Nascimento ◽  
R. H. L. Leite ◽  
...  
Keyword(s):  
Weight Loss ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

scholarly journals Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Anup Paudel ◽  
Dhruba Baral ◽  
Himal Acharya ◽  
Madhav Dhital
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Titrable Acidity ◽  
Randomized Design ◽  
And Control ◽  
Juice Content

AbstractAn experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

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 Effect of hydrocooling, packaging, and cold storage on the post-harvest quality of peppermint (Mentha piperita L.)

2016 ◽  
Vol 18 (1 suppl 1) ◽  
pp. 248-255
Author(s):  
C.K.R. BARBOSA ◽  
M.C.M. FONSECA ◽  
T.P. SILVA ◽  
F.L. FINGER ◽  
V.W.D. CASALI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chlorophyll Content ◽  
Cold Storage ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Postharvest Quality ◽  
Mentha Piperita ◽  
Post Harvest ◽  
Randomized Design

ABSTRACT The purpose of this study was to assess the effects of hydrocooling and polyethylene terephthalate (PET) perforated and non-perforated packaging on post-harvest quality of peppermint (Mentha piperita L.) leaves stored at 5 and 25ºC. The experiments were conducted using a subdivided parcel layout in a completely randomized design with four replicates. Each parcel used a 2x3 layout (two hydrocooling treatments and three packaging treatments) with subparcels for storage time. The shelf life, chlorophyll content, mass loss (ML), relative water content (RWC), total soluble sugars (TSS), reducing sugars (Red), non-reducing sugars (NRed) and starch of the leaves were determined. Cold storage increased the shelf life of the peppermint by up to 64 times (>15 days). Hydrocooling increased the RWC of the leaves. Plastic packaging was effective in maintaining the RWC. Unperforated packages more effectively prevented ML in the peppermint leaves and prevented the leaves from wilting for a longer period of time. The chlorophyll content of the leaves varied according to the treatment. The soluble sugars and starch levels varied according to RWC. Hydrocooling with the use of non-perforated plastic packages was the most effective method for maintaining the postharvest quality of the peppermint.

scholarly journals Effect of Different Surface Coatings on Shelf Life and Quality of Guava (Psidium guajava L.) CV. Allahabad Safeda

2021 ◽  
pp. 19-28
Author(s):  
Sirisilla Saharika ◽  
Veena Joshi ◽  
A. Kiran Kumar ◽  
P. Prasanth
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Fruit Quality ◽  
Surface Coating ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Aloe Vera ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Surface Coatings

Aims: To evaluate the potentiality of surface coatings for achieving extended shelf life with enhance fruit quality attributes in Guava under ambient storage condition. Study design: The lab experiment conducted in complete randomized design three replications on Allahabad safeda of Guava. Place and duration of study: The experiment was conducted during November 2019 at College of Horticulture, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad. Methodology: Guava freshly harvested fruits were coated with three Surface coatings viz. Aloe vera (12.5%, 25% & 50%), Chitosan (0.5%, 1.0% & 1.5%), citric acid (1%, 2% & 3%). The coated fruits were stored at ambient room condition. Periodically effects of surface coatings were observed for physiological loss in weight, Shelf Life (days), Firmness (Kg/cm 2), Total Soluble Solids (%), Titrable Acidity (%), Ascorbic Acid (mg/100g), Total Sugars (%), Reducing Sugars (%), Non-Reducing Sugars (%). Results: Surface coating physical parameters, fruits treated with T5-Chitosan (1%) showed minimum physiological loss in weight during storage, and least decay percentage. Among the treatments, highest shelf life (9.98 days), highest firmness (2.76 kg/cm2) was recorded in T5-Chitosan (1%) which was on par with T2-Aloe vera (25%) (9.67 days & 2.71 kg/cm2) while lowest shelf life was recorded in T10-Control (6.45 days). Among the treatments, T5- Chitosan (1%) recorded highest TSS (10.33 oB), highest ascorbic acid content (122.32 mg/100g), highest total sugar content, reducing sugar and least non reducing sugar content (9.72%, 6.02% & 2.84%) respectively followed by T2-Aloe vera 25% while least was noticed in T6-Chitosan 1.5% on 10th day of storage. Conclusion: surface coating of Chitosan1% substantially improved the shelf life with retaining better fruit quality attributes under ambient conditions.

scholarly journals Effect of Different Packaging Materials on Quality of Sapota (Manilkara achras) cv. Kalipatti

2020 ◽  
pp. 242-248
Author(s):  
D. Naga Harshitha ◽  
A. Manohar Rao ◽  
A. Girwani ◽  
Veena Joshi
Keyword(s):  
Physical Parameters ◽  
Packaging Materials ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control

This study investigates the effect of packaging materials on physical parameters of sapota Cv. kalipatti. Ten different treatments involving five packaging materials, out of which four packaging materials were of 100 guage each with 1% and 2% ventilations, one gunny bag and control( no packaging) were tried in completely randomized design with three replications. Fruits packed with LDPE 200 guage with 2% ventilation (T7) recorded minimum physiological loss in weight (6.97%), maximum number of days for ripening (8.75 days), firmness (1.65 kg/cm2). While maximum ripening percentage (73.89%) was observed in gunny bag (T1).

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 Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

2019 ◽  
pp. 46
Author(s):  
Jakellinye Miranda ◽  
Suélen Braga de Andrade, Andressa Vighi Schiavon ◽  
Pedro Luis Panisson Kaltbach Lemos ◽  
Cláudia Simone Madruga Lima ◽  
Marcelo Barbosa Malgarim
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Soluble Solids ◽  
Acid Solutions ◽  
Post Harvest ◽  
Hue Angle ◽  
Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

scholarly journals Influence of Post Shooting Spray and Bunch Bagging on Per Day Productivity and Fruit Quality of Banana (Musa paradisiaca L.)

2021 ◽  
pp. 129-136
Author(s):  
D. R. Paradva ◽  
M. J. Patel ◽  
H. L. Kacha
Keyword(s):  
Humic Acid ◽  
Gibberellic Acid ◽  
Shelf Life ◽  
Blue Colour ◽  
College Of Agriculture ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Horticultural Research

Aims: To determine the effect of post shooting spray and bunch bagging on per day productivity and quality of banana (Musa paradisiaca L.)” Study Design: Completely Randomized Design (Factorial) with three repetitions. Place and Duration of Study: Experiment was carried out at the Horticultural Research Farm, Department of Horticulture, B. A. College of Agriculture,  AAU, Anand during the year 2017-18 and 2018-19 Methodology: The experiment comprises of twenty four treatment combinations involving two varieties viz. Grand Naine and William with six levels of post shooting sprays namely; control, humic acid 2 %, 2, 4-D 30 mg/l, gibberellic acid (GA3) 100 mg/l, CPPU 4 mg/l and sulphate of potash (SOP) 2 % with two bunch bagging viz., non- woven material bag covering and blue colour polyethylene sleeve (6 % perforated) bag covering. Post shooting sprays were given twice i.e. 1st spray after complete opening of inflorescence and 2nd spray after 30 days of first spray with covering the bunch immediately after second spray. Results: The results indicated that the Grand Naine variety recorded significantly minimum harvest days, maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. In case of per day productivity is concerned, both the varieties were equally important. The post shooting spray of GA3 100 mg/l recorded significantly improves per day productivity and fruit appearances. Whereas, post shooting spray of SOP 2 % recorded minimum harvest day and maturity days. While, post shooting sprays of CPPU 4 mg/l showed significantly maximum shelf life. The non-woven material bag covering was significantly better among all quantitative and qualitative parameters as compared to blue colour polyethylene sleeve bag covering. While, post shooting spray of CPPU 4 mg/l with non-woven material bag covering showed significantly expand the shelf life of fruit. Conclusion: Grand Naine variety recorded significantly minimum harvest and maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. The post shooting spray of GA3 100 mg/l was improved per day productivity and fruit appearances. Whereas, post shooting sprays of CPPU 4 mg/l showed significantly enhancing the shelf life. The non-woven material bag covering on banana bunches was found significantly better among all quantitative and qualitative parameters.

Sign in / Sign up

Export Citation Format

Share Document