Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

In Brazil, the prickly pear has been gaining more and more attention, mainly due to its nutritional health promotion benefits. However, its postharvest conservation is still incipient The aim of this study was to evaluate the use of cassava starch in different concentrations in relation to quality preservation and postharvest shelf life prolongation of prickly pear stored at 10 °C and relative humidity of 95%. Fruit were harvested at maturation stage III, in plants with 8 years of age, in the municipality of Janaúba - MG. Then they were selected, sanitized and immersed in sulutions of cassava starch at 0; 1; 2 and 3% for 1 minute and stored at 10 ± 1 ◦C and relative humidity of 95 ± 5%, for 25 days, and evaluated every five days. The designed trial consisted of a completely randomized trial, in a 4x6 factorial scheme: four concentrations of cassava starch and six periods of evaluations (0, 5, 10, 15, 20 and 25 days), with four replications. Fruit were evaluated for physical, chemical and nutritional characteristics. During storage were observed weight loss, firmness loss, chlorophyll degradation, acidity reduction and ascorbic acid, with increase of soluble solids, total sugars and carotenoids in fruit. The higher the cassava starch concentration, the greater the maintenance of fruit quality. The 3% cassava starch coating was the most efficient at delaying the weight loss, decay, softening and wilting in the fruits, the main characteristics that affect the quality of prickly pear. However, this concentration presented, as an inconvenience, coating peeling at the end of storage.

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Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

Ciência Rural ◽

10.1590/0103-8478cr20130307 ◽

2015 ◽

Vol 45 (3) ◽

pp. 386-391 ◽

Cited By ~ 3

Author(s):

Josuel Alfredo Vilela Pinto ◽

Márcio Renan Weber Schorr ◽

Fabio Rodrigo Thewes ◽

Deiverson Luiz Ceconi ◽

Vanderlei Both ◽

...

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽

10.3390/agronomy10071023 ◽

2020 ◽

Vol 10 (7) ◽

pp. 1023

Author(s):

Olaniyi Amos Fawole ◽

Shannon Claudia Riva ◽

Umezuruike Linus Opara

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Fruit Ripening ◽

Gum Arabic ◽

Edible Coatings ◽

Long Distance ◽

Life Conditions ◽

Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

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Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2020/v12i130277 ◽

2020 ◽

pp. 1-11

Author(s):

P. Kumah ◽

P. K. Tandoh ◽

K. S. Konadu

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Value Chain ◽

Titratable Acidity ◽

Cassava Starch ◽

Fruit Weight ◽

Matter Content ◽

Soluble Solids ◽

Dry Matter Content ◽

Quality And Shelf Life

Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control.

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

Journal of Agricultural Science ◽

10.5539/jas.v10n11p401 ◽

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.

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Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽

10.21273/hortsci.32.3.433d ◽

1997 ◽

Vol 32 (3) ◽

pp. 433D-433

Author(s):

T. Vilasachandran ◽

Steven A. Sargent

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Hue Angle ◽

Pericarp Color ◽

Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

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Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

International Journal of Life Sciences ◽

10.3126/ijls.v9i2.12050 ◽

2015 ◽

Vol 9 (2) ◽

pp. 55-60 ◽

Cited By ~ 4

Author(s):

Fereshteh Khosravi ◽

Mahdyeh Khosravi ◽

Elnaz Pourseyedi

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Potassium Permanganate ◽

Life Sciences ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Total Soluble Solids ◽

Preserved Fruit

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

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(192) Effect of Controlled Atmosphere in Postharvest Life of `Elliot' Blueberry

HortScience ◽

10.21273/hortsci.41.4.1044a ◽

2006 ◽

Vol 41 (4) ◽

pp. 1044A-1044 ◽

Cited By ~ 1

Author(s):

Luis Luchsinger ◽

Alvaro Villalobos ◽

Antonio Lizana

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Respiratory Rate ◽

Vaccinium Corymbosum ◽

Soluble Solids ◽

Controlled Atmosphere ◽

Titrable Acidity ◽

Postharvest Life ◽

Positive Effect

Postharvest response to high CO2 controlled atmosphere (CA) was studied in the blueberry (Vaccinium corymbosum L.) cultivar Elliot. Fruit was stored at 0 °C, 90% relative humidity and 15%, 18%, and 21% of CO2 and 5% of O2 and in air (0.03% CO2 and 21% O2). Evaluations were performed after 30 and 60 days of storage and an aditional period of 3 and 6 days at 10 °C (ripening period). Parameters meassured were: color (lightness, hue, and chroma), firmness, soluble solids (SS), titrable acidity (TA), SS/TA ratio, pH, weight loss, decay, physiological disorders, and appearance. The CA caused a positive effect, preserving the quality of the fruit in storage, by decreasing the respiratory rate and decay incidence. The 15% CO2 controlled atmosphere presented the best firmness and lowest decay. Acceptable conditions of quality were kept for 60 days of storage.

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Pengaruh Edible Coating Pati Singkong Terhadap Kualitas dan Umur Simpan Buah Pisang Tongka Langit

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n3.2019.110-115 ◽

2020 ◽

Vol 16 (3) ◽

pp. 110

Author(s):

Priscillia Picauly ◽

Gilian Tetelepta

Keyword(s):

Weight Loss ◽

Vitamin A ◽

Shelf Life ◽

Cassava Starch ◽

Edible Coating ◽

Total Soluble Solid ◽

Soluble Solids ◽

Starch Concentration ◽

Randomized Design ◽

Soluble Solid

Buah pisang Tongka Langit adalah salah satu jenis buah lokal di Maluku yang memiliki potensi yang baik untuk kesehatan namun umur simpannya pendek. Umur simpan buah dapat diperpanjang dengan menggunakan edible coating. Penelitian ini bertujuan untuk mengetahui konsentrasi pati ubi kayu yang terbaik dalam pelapisan buah pisang Tongka Langit, dan mengamati perubahan fisik dan kimia selama penyimpanan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi pati ubi kayu (1%, 3%, dan 5%) dan ulangan sebanyak tiga kali. Data dianalisis dengan analisis ragam dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Parameter yang diamati yaitu kekerasan, susut bobot, total padatan terlarut dan vitamin A. Hasil penelitian menunjukkan bahwa konsentrasi pati ubi kayu berpengaruh terhadap kekerasan, susut bobot, total padatan terlarut dan vitamin A. Pada penelitian ini, konsentrasi pati 3% yang terbaik karena mampu menghambat penurunan nilai kekerasan, kenaikan nilai susut bobot dan total padatan terlarut, serta mempertahankan nilai vitamin A sehingga dapat digunakan untuk memperpanjang umur simpan pisang Tongka Langit. The Effect of Cassava Starch Edibel Coating on Quality and Shelf Life of Tongka Langit BananaTongka Langit banana is one of the local fruit in Maluku which has a good potential for human health, however has short shelf life. Use of edible coating to extend the shelf life of fruit. The aim of this research was to find out the best coating for Tongka Langit banana used different concentration of cassava starch, and observed physical and chemical changes on banana Tongka Langit characteristics during storage. This study used Completely Randomized Design (CRD) with the cassava starch concentration (1%, 3%, 5%) as treatment and repeated three times. Data analyzed by analysis of variance (ANOVA) and tested signification by Tukey. The parameter observed during the storage were hardness, weight loss, total soluble solids, and vitamin A. The result showed that the concentration of cassava starch significantly affect on hardness, weight loss, total soluble solid, and vitamin A of Tongka Langit banana. The best in this research is cassava starch concentration 3% be able to inhibit decrease of hardness, increase of weight loss and total soluble solid, and integrity vitamin A value so it can be used to extend the shelf life of Tongka Langit banana.

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QUALITY OF NAPOLI CV. EGGPLANT COATED WITH CARNAUBA WAX

Revista Engenharia na Agricultura - REVENG ◽

10.13083/reveng.v28i.8104 ◽

2020 ◽

Vol 28 ◽

pp. 148-156

Author(s):

Diogo Cunha Furtado ◽

Dayane Stéphanie Fernandes ◽

Geovana Rocha Plácido ◽

Kenia Borges De Oliveira ◽

Juliana Rodrigues Donadon

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Room Temperature ◽

Turgor Pressure ◽

Titratable Acidity ◽

Soluble Solids ◽

Control Treatment ◽

Carnauba Wax

The objective of this study was to evaluate the quality of eggplant Napoli cv. coated with Carnauba wax and stored for seven days at room temperature. Treatments consisted of immersion of fruits in two concentrations of two types of commercial wax, totaling four treatments: Meghwax ECF 124 to 9% concentrations (Megh 9%); Meghwax ECF 124 to 18% (Megh 18%), Arua BR 18% (Pomacea canaliculata) Tropical 9% (Arua 9%), and Arua BR 18% Tropical 18% (Arua 18%). The control treatment consisted of fruit without coating with wax and immersed in water. Fruits were analyzed at 0, 3, 6, and 7 days for the outer appearance, weight loss, turgor pressure, titratable acidity (TA), soluble solids (SS), SS/TA ratio, ascorbic acid, and pH. The waxes were effective in reducing weight loss. The turgor pressure showed a decrease during storage, which was more pronounced in the control treatment. The treatments did not differ among themselves for the levels of soluble solids. Fruits immersed in Arua wax at 18% concentration showed higher titratable acidity. The levels were reduced during storage. The control fruits showed higher pH. The ascorbic acid contents decreased by 15.0%, 16.4%, 16.5%, 16.9%, and 34%, considering the control treatments. Fruits subjected to Arua wax at 18% had longer shelf-life; the control fruits showed shorter shelf-life. Thus, it is concluded that 18% Aruá wax was the most effective to increase the shelf life of eggplants when stored at room temperature.

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Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v4i1.73 ◽

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.

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