Food Science and Technology
Sonu Sharma; V. Ramana Rao Tadapaneni; Prakash R. Patel
Abstract
Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), ...
Read More
Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), pectin (PT), and polycationic chitosan (CH) were applied as layer-by-layer through electrostatic deposition and single layer. The changes in quality properties of coated and uncoated fresh-cut ‘Totapuri’ mango were evaluated during 18 days of storage period at 5°C. Physicochemical properties like colour change, firmness, weight loss, carotenoids, vitamin C and phenolics were measured. Sensory characteristics such as color, taste, texture and odor were evaluated. Additionally, enzymatic activities of polygalacturonase, peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase were evaluated and microbial growth was examined to check for contamination during storage. Findings: The application of AG and CH as single layer and layer-by-layer coatings especially AG+CH and CG+CH better maintained chroma (C), hue angle (h°), and lightness (L*), slowed down firmness and weight loss, retained carotenoids, vitamin C and phenolics as compared to single-layered and uncoated fresh-cut mango. Furthermore, layer-by-layer coatings of CH+AG and CH+CG reduced enzymatic activities of polygalacturonase (PG), peroxidase (POX), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) and prevented microbial growth during 18 days of storage at 5°C. The application of alginate and chitosan as single-layered and layer-by-layer on fresh-cut ‘Totapuri’ scored the highest overall consumer acceptability when compared to other coating treatments. Research limitations: There were no limitations. Originality/Value: The study suggest that application of AG and CH as single layer and layer-by-layer polysaccharide-based edible coating of CH+AG and CH+CG are effective and safe method of preserving the quality and extending the shelf-life of fresh-cut ‘Totapuri’ mango for 18 days at 5°C.
Postharvest Biology and Technology
Md. Nazrul Islam; Md. Shahidul Islam; Md. Sorof Uddin; Mohammad Abdulla Al Noman; M. M. Mehedi Hasan; Felix Kwashie Madilo; Nitai Roy
Abstract
Purpose: Ber (Ziziphus mauritiana) is a highly nutritious fruit widely cultivated in tropical and subtropical regions, valued for its rich nutritional and medicinal properties. Despite its economic importance, limited research exists on the comparative floral biology, physicochemical characteristics, ...
Read More
Purpose: Ber (Ziziphus mauritiana) is a highly nutritious fruit widely cultivated in tropical and subtropical regions, valued for its rich nutritional and medicinal properties. Despite its economic importance, limited research exists on the comparative floral biology, physicochemical characteristics, and post-harvest shelf life of different ber cultivars Bangladesh. Research Method: Four ber cultivars (Apple Kul, Khurma Kul, BARI Kul 5, and Gutti Kul 2) were assessed for their floral biology, physicochemical characteristics, and shelf life in 2023. Floral data, including flowering duration, male-to-female flower ratio, and fruit set per axil, were collected using randomized full block design with three replications. Physicochemical properties were measured using standardized laboratory methods such as ash, carbohydrates, protein, vitamins, and minerals. Findings: First flowering was recorded on September in Khurma Kul and Gutti Kul, with flowering durations ranging from 51 to 60 days. The male-to-female ratio was highest in Apple Kul (10.67), while BARI Kul 5 had more fruit sets per axil. Apple Kul and BARI Kul 5 exhibited the highest levels of ash (0.5-0.65%), carbohydrates (9.39-14.34%), total soluble solids (12.76-17.51 °Brix), and total sugars. Gutti Kul 2 had the highest vitamin C content (75.65 mg/100 g). The shelf-life evaluation revealed that Khurma Kul and Gutti Kul 2 retained their marketability the longest, while Apple Kul and BARI Kul 5 showed reduced longevity despite their superior nutrient profiles. Research Limitations: This study analyzed only four cultivars. Originality/Value: The study highlights that Apple Kul and BARI Kul 5 are promising for nutrition, while Khurma Kul and Gutti Kul 2 excel in shelf life. These findings suggest cultivar-specific strategies for ber cultivation and commercialization.
Postharvest Biology and Technology
Nhi Yen Dinh; Da Uyen Tran Dao; Loan Thi Thanh Cao; Phu Hong Le; Diep Thi Ngoc Tran
Abstract
Purpose: This study aimed to determine optimal storage conditions for preserving ten-year-old fresh Ngoc Linh ginseng (Panax vietnamensis Ha et Grushv.), a highly valued medicinal plant grown in the Ngoc Linh mountain region of Vietnam. Effective postharvest storage methods are important to maintain ...
Read More
Purpose: This study aimed to determine optimal storage conditions for preserving ten-year-old fresh Ngoc Linh ginseng (Panax vietnamensis Ha et Grushv.), a highly valued medicinal plant grown in the Ngoc Linh mountain region of Vietnam. Effective postharvest storage methods are important to maintain Ngoc Linh ginseng’s quality and phytochemical integrity. Research Method: Ethylene production and respiration rates of Ngoc Linh ginseng were evaluated, followed by a preliminary investigation in the dry season to understand the impact of temperature on its quality and shelf life. Finally, subsequent experiments were implemented in both seasons to determine the optimal storage temperature. Findings: Ethylene production and respiration rates of the Ngoc Linh ginseng were consistently low in both the dry and rainy seasons. The ginseng experienced severe dehydration and fungal decay at room temperature, while storage at 0 °C led to chilling injuries. Higher temperatures of 10 °C and 15 °C accelerated the deterioration of the ginseng. In contrast, storage at 3 °C and 6 °C significantly extended the ginseng's shelf life. A follow-up experiment confirmed that 3 °C was the most effective for retaining freshness, skin brightness, visual sensory attributes, and total saponin content in Ngoc Linh ginseng in both seasons over 35 days. Research limitations: No limitations were identified. Originality/Value: This is the first study on extending the fresh storage of Ngoc Linh ginseng, a highly valuable herb of Vietnam. Identifying 3 °C as the optimal storage temperature provides a potential standard for fresh ginseng preservation and supports future research and commercial applications.
Postharvest Biology and Technology
Ahad Sheikh Yousefi; Orang Khademi; Ayatollah Rezaei
Abstract
Purpose: Highly perishable tomatoes face rapid deterioration at postharvest. This study investigated the effect of methylcellulose (MC) edible coating and citrus essential oil (EO) on disease control and postharvest quality preservation of tomatoes. Research Method: The experimental factors included ...
Read More
Purpose: Highly perishable tomatoes face rapid deterioration at postharvest. This study investigated the effect of methylcellulose (MC) edible coating and citrus essential oil (EO) on disease control and postharvest quality preservation of tomatoes. Research Method: The experimental factors included MC at three levels (0, 0.5, and 1% (w/v)), citrus EO (control, orange, and sour orange EO, at concentration of (1 g/L), and studying time (ST) (7, 14, and 21 days). The treated fruits were stored at 10°C with RH over 80±5% and evaluated for disease severity and other fruit quality attributes during storage. Findings: The results showed that both MC and EO treatments effectively controlled tomato fruit disease and maintained its marketability throughout the experiment, with the combination of these treatments yielding better results. The applied treatments, especially 1% MC, reduced weight loss compared to control. The results indicated increase in coloring of samples during the experiment. The firmness of the fruit tissue decreased over time, and the EO treatment proved to be more effective than MC in preserving fruit firmness. Applying MC and EO treatments, either alone or in combination, preserved total soluble solids compared to the control samples. Research limitations: No limitations were encountered. Originality/Value: Based on the results of this experiment, incorporating EO into MC edible coating showed promise in extending the shelf life of tomatoes by controlling weight loss, rate of metabolism, and disease severity. This approach offers a sustainable and effective alternative to traditional chemical treatments while providing consumers with a healthier and more flavorful product.
Postharvest Biology and Technology
Md. Rukunuzzaman; Md. Atikur Rahman; Mst. Ananya Khatun; Mosa. Lajina Begum; Nazmin Akter; Md. Tariqul Islam
Abstract
Purpose: Mango shelf life has significance for both market availability and long-distance transportation. So, effective treatments of postharvest are vital for maintaining the climacteric character of mangoes by limiting postharvest losses during storage. Research method: A total of 96 physiologically ...
Read More
Purpose: Mango shelf life has significance for both market availability and long-distance transportation. So, effective treatments of postharvest are vital for maintaining the climacteric character of mangoes by limiting postharvest losses during storage. Research method: A total of 96 physiologically mature mango fruits (8 fruits in each replication) were taken. This study assessed the effect of Aloe vera gel (1:1 AVG), chitosan (1.5% CTS), and combinations (CTS+AVG) on mango shelf life and postharvest features following 16 days at ambient storage (28±3°C and 80±5% RH). The experiment was conducted using completely randomized design. Findings: The results demonstrated that either CTS or AVG had a positive effect compared to control on different parameters but their combinations was considerably superior treatment equated to the control in terms of weight loss (13.09, 20.03%), reduced respiration rate (11.22, 19.89 mlCO2/kg/h), ethylene production (0.50, 0.56 µl/kg/h), total soluble solids (17.33, 22.23 oBrix), pH (5.86, 7.40) and decay percentage (13.14, 27.64%). Fruit quality metrics were all higher when CTS+AVG was used than the control, such as titratable acidity (0.66, 0.61), fruit firmness (28.61, 21.95 N/m2), ascorbic acid (14.52, 10.84 mg/100g), total phenolic content (112.99, 80.02 mg GAE/100g) and antioxidant activity (274.86, 196.65 µmol/g). Coated fruits exhibited a considerable reduction in polyphenol oxidase (PPO) (5.49, 7.87 U/mg FW), while higher levels of catalase (CAT) (0.54, 0.45 U/mg FW) and peroxidase (POD) (0.75, 0.70 U/mg FW) enzyme activity. During storage, coated fruit peels exhibited notably less discoloration than control fruits. Research limitations: In future, mechanism of CTS and AVG for prolonging shelf life of mangoes will be revealed using molecular approach. Originality/Value: These results suggest that chitosan (CTS) and Aloe vera gel (AVG) coatings combined can preserve ‘Mishribhog’ mango shelf life and postharvest quality for 16 days during ambient storage.
Postharvest Biology and Technology
Alex Guimarães Sanches; Elem Maria Ferreira Feitosa
Abstract
Purpose: Climacteric metabolism makes papaya (Carica papaya L) a highly perishable fruit, especially under ambient conditions. Considering that few retail outlets (markets) have a cold chain for storage, it is necessary to evaluate technologies to extend the commercial shelf life of this fruit under ...
Read More
Purpose: Climacteric metabolism makes papaya (Carica papaya L) a highly perishable fruit, especially under ambient conditions. Considering that few retail outlets (markets) have a cold chain for storage, it is necessary to evaluate technologies to extend the commercial shelf life of this fruit under ambient conditions. Thus, the objective of this research was to evaluate the effect of arginine application to delay ripening and preserve the physicochemical quality of papaya during storage under ambient conditions. Research method: Physiologically ripe ‘Hawaii’ papayas (stage 1) were harvested from a commercial orchard, selected (physiological injuries, pests and diseases), sanitized in a chloride solution and sprayed with solutions containing distilled water (control) and arginine (25 mg.L-1) determined in preliminary tests. They were then placed on benches and kept under ambient conditions (28 ± 2 °C and 85 ± 5 % RH) for a period of 7 days with quality assessments performed daily. Findings: Spraying a solution containing arginine (25 mg.L-1) significantly delayed the ripening of papayas, corroborated by reduced respiratory activity and ethylene production, the effects of which were observed in delayed chlorophyll loss in the peel, reduced mass loss, maintenance of firmness, reduction in total soluble solids accumulation and titratable acidity, in addition to reduced degradation of vitamin C and lycopene. Research limitations: Understanding the biochemical mechanism of arginine in the regulation of ripening. Originality/Value: The results of this study provide the producer/trader with a viable and easy-to- apply technology to ensure a product with a longer marketing period and quality for the final consumer.
Food Science and Technology
Md. Rahat Khan; Asmaul Husna Nupur; Jannatul Ferdushi Jany; Latifa Jannat; Abdullah Iqbal; Md. Abdul Alim
Abstract
Purpose: The current study examined the impacts of postharvest treatments with different coating solutions to enhance the shelf life of papaya at the least nutrient loss. Research method: The study was carried out with mature and fresh shahi papayas (BARI Papaya-1) using Complete Randomized Design. The ...
Read More
Purpose: The current study examined the impacts of postharvest treatments with different coating solutions to enhance the shelf life of papaya at the least nutrient loss. Research method: The study was carried out with mature and fresh shahi papayas (BARI Papaya-1) using Complete Randomized Design. The experiment comprised four treatments namely control (T1), coating with 2% pectin solution (T2), 2% cellulose acetate solution (T3), and 2% sodium alginate solution (T4). Findings: Significant variations among the treatments regarding physicochemical characteristics like color, weight loss (%), moisture content (%), pH, titratable acidity, total soluble solids (°Brix), vitamin C content, and biological parameters like total viable count (TVC), and shelf life were observed for the 12 day storage periods. It was observed that vitamin C content, moisture content, and titratable acidity gave higher values in the treated samples (T2, T3, T4) with the lowest color score, weight loss, total soluble solids, and pH. Among the samples, the papaya treated with 2% sodium alginate solution obtained the longest shelf life with the lowest TVC value. Conversely, the control papaya had the highest microbial load with the shortest shelf life. Research limitations: There was no limitation. Originality/Value: Among the treatments, 2% sodium alginate solution increased the shelf life of papaya by 16% and decreased post-harvest loss. Therefore, 2% sodium alginate solution treatment seems to be a good substitute for preservation and an effective way to retain the quality of papaya.
Postharvest Biology and Technology
Nishat Jahan Nitu; Md. Sefat Ullah; Prianka Howlader; Md. Nazmul Hasan Mehedi; Habiba Zannat Meem; Santosh Kumar Bose
Abstract
Purpose: Mango is one of the most important and widely cultivated climacteric fruit which ripens rapidly after harvesting. It exhibits very short shelf life mainly due to high respiration rate, susceptible to various storage pathogens and mechanical injuries at the time of postharvest management which ...
Read More
Purpose: Mango is one of the most important and widely cultivated climacteric fruit which ripens rapidly after harvesting. It exhibits very short shelf life mainly due to high respiration rate, susceptible to various storage pathogens and mechanical injuries at the time of postharvest management which lead to reduce the quality. However, the experiment was carried out to investigate the chitosan oligosaccharides (COS) coating effects on postharvest quality and shelf life of mango varieties. Research Method: Mango fruits of two selected varieties (Langra and Amropali) were collected at mature stage. Changes in different physico-chemical characteristics were studied at different days of storage under ordinary room condition through different COS concentration viz., control, COS 25 mg/L, COS 50 mg/L, COS 100 mg/L, COS 250 mg/L and COS 500 mg/L. The two factor-experiments were laid out in a completely randomized design with three replications. Findings: Results demonstrated that COS had a positive effect on retaining higher amount of anthocyanin content, total sugar and total soluble solid content. Moreover, COS treated fruits exhibited significant delays of firmness, weight loss percentage, titratable acidity, pH and vitamin C content compared to untreated fruits. In addition, between two varieties of mango, Langra exhibited better performance compared to Amropali when treated with COS 100 mg/L. Research Limitations: The study did not focus on ethylene biosynthesis and respiration rate determination. Originality/Value: COS 100mg/L have great potentiality to maintain postharvest quality and increase shelf life of mango which could be applied commercially for preservation of mango in an ecofriendly manner.
Postharvest Biology and Technology
Alex Guimarães Sanches; Elem Maria Ferreira Feitosa
Abstract
Purpose: Guava is a tropical and subtropical fruit recognized for its nutritional quality. However, o it is a climacteric fruit, that is, with high respiratory activity and ethylene production during ripening, it becomes extremely perishable under environmental conditions, requiring conservation technologies ...
Read More
Purpose: Guava is a tropical and subtropical fruit recognized for its nutritional quality. However, o it is a climacteric fruit, that is, with high respiratory activity and ethylene production during ripening, it becomes extremely perishable under environmental conditions, requiring conservation technologies that allow its commercialization without compromising post-harvest quality during storage. Therefore, the objective of this study was to evaluate the effect of plant regulators (gibberellic acid – GA3 and ethephon) on ripening and quality preservation during storage at room temperature. Research method: Physiologically mature guavas (stage 3) were harvested in a commercial orchard, selected and sanitized in a chlorinated solution, and immersed in the following solutions: distilled water (control), GA3, and ethephon (150 mg.L-1) for a period of 10 minutes and subsequently stored under room temperature conditions (28 ± 2 ºC) for 12 days with physical-chemical quality assessments carried out every three days. Findings: Treatment with GA3 provided lower values of mass loss, soluble solids, titratable acidity, and total sugars, in addition to higher values of firmness and vitamin C of the fruits analyzed, while the opposite effect was observed in guavas treated with ethephon. In general, the postharvest application of GA3 delays ripening, making it possible to extend marketing for up to 9 days, on the other hand, ethephon anticipates ripening, making them fully ripe after 6 days of storage. Research limitations: There were no limitations to carrying out this research. Originality/Value: This research's results support staggering the ripening of guava over time, allowing the fruit's commercialization period to be extended.
Postharvest Biology and Technology
Farzana Islam; Prosanta Kumar Dash; Shimul Das
Abstract
Purpose: Managing postharvest losses to extend shelf life and cut down on waste is of paramount importance nowadays, especially when resources are scarce. Extracts from the leaves of the cannonball tree and electrolyzed oxidizing water were employed to improve postharvest handling procedures. Research ...
Read More
Purpose: Managing postharvest losses to extend shelf life and cut down on waste is of paramount importance nowadays, especially when resources are scarce. Extracts from the leaves of the cannonball tree and electrolyzed oxidizing water were employed to improve postharvest handling procedures. Research method: The experiment consisted of cannonball tree leaf extracts (5 ml/L, 10 ml/L, 15 ml/L, 20 ml/L) and two pH levels of electrolyzed oxidizing water (pH 3, pH 5). Tomato treated with distilled water was considered as a control. The experiment was conducted as a Completely Randomized Design under a factorial arrangement with three replications. Findings: Cannonball tree leaf extracts (10 ml/L) significantly retained acceptable fruit color, firmness, high level of titratable acidity, flavonoid, carotenoid, anthocyanin, vitamin C, IC50 and prolonged shelf life by more than three days over other treatment combinations. Compared to untreated fruit, treated fruit decayed at a slower rate (30.7 0.4%) and lost less weight (35.4 0.7%). Additionally, electrolyzed oxidizing water (pH 5) significantly outperformed alternative postharvest management techniques to lower postharvest losses, IC50 (121.6 2.1 mg/Kg) activity, enhancing titratable acidity and vitamin C content, and other physico-chemical attributes and thereby increasing tomato shelf life by more than two days. Research limitations: No limitations were encountered. Originality/Value: Electrolyzed oxidizing water (pH 5) or cannonball tree leaf extract (10 ml/L) appears to be the most promising sustainable solution for reducing postharvest tomato losses.
Postharvest Biology and Technology
Md. Saidee Rahman; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman; Mst. Mishu Akther
Abstract
Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature ...
Read More
Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). Treatments: T1p 0= ambient temperature without wrapping (Control), T1p 1= ambient temperature & 50 µ PP bag, T1p 2= ambient temperature & 75 µ PP bag, T1p 3= ambient temperature & 100 µ PP bag, T2p 0= 3°C temperature without wrapping, T2p 1= 3°C temperature & 50 µ PP bag, T2p 2= 3°C temperature & 75 µ PP bag, T2p 3= 3°C temperature & 100 µ PP bag. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Findings: Highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75µ polypropylene bag (T2p 2). Highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (T1p 0) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content(7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (T1p 0).Limitations: No limitations to report.Originality/Value: Combination of PP bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom.
Fresh-Cut Produce
Melvin R. Tapia-Rodriguez; A. Thalia Bernal-Mercado; Julian J. Palomares-Navarro; Rocio Sugich-Miranda; Yessica Enciso-Martinez; M. Reynaldo Cruz-Valenzuela; Luciana de Siqueira Oliveira; Francisco Ayala-Zavala; J. Fernando Ayala-Zavala
Abstract
Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve ...
Read More
Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl2 0.5%, Citric acid 1%, the citric acid and CaCl2 combination 1.0:0.5 (citric acid: CaCl2, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl2 conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl2 individual treatments and untreated fruits. Moreover, the citric acid and CaCl2 combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.
Postharvest Biology and Technology
Md. Anowar Hossain; Md. Masud Rana; Md. Salim Uddin; Yoshinobu Kimura
Abstract
Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension ...
Read More
Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl2 in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl2 and no fungal infection was found at 3~5% CaCl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl2. The shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl2 but slight skin shriveling and weight loss were observed. Higher concentration of CaCl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl2 in hot water for extending shelf life of mangoes will be elucidated using molecular approach. Originality/Value: The treatment of 4% CaCl2 in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance.
Postharvest Biology and Technology
Nida Firdous
Abstract
Purpose: International agencies have advocated that monitoring food security and world food resources are necessary to meet the needs of growing populations and to minimize postharvest losses. This paper focuses on the biochemical and physiological bases of changes that causes post-harvest losses and ...
Read More
Purpose: International agencies have advocated that monitoring food security and world food resources are necessary to meet the needs of growing populations and to minimize postharvest losses. This paper focuses on the biochemical and physiological bases of changes that causes post-harvest losses and ways to mitigate them. By controlling these metabolic changes, some degree of preservation is possible. Findings: Postharvest losses are 30-50% in developing countries due to energy crisis and lack of proper handling procedures and refrigeration; in contrast to less than 15% in developed countries. Highly perishable commodities like fruits and vegetables are living entities which are characterized by life evolving activities like respiration, transpiration, ripening and metabolic changes. Various compositional changes, such as chlorophyll degradation, softening, and ascorbic acid losses can result in short shelf life. Total 63 species of vegetables are grown in Pakistan but onions, potatoes, tomatoes, garlic, green chilies, coriander, spinach, pumpkin and okra are mostly grown and consumed. Limitations: In Pakistan due to energy crisis and economic constraints no cold food chains/transport is available as a result of which fresh produce endured post-harvest losses. There is a need to use production technologies supplemented with postharvest techniques to mitigate postharvest losses.Directions for Future Research: Many new technologically viable preservation techniques like modified atmosphere packaging and controlled atmosphere storage should come into existence due to increased health consciousness, increased purchasing power and an increase in percentage of postharvest losses (25-80% fresh produce) which could be applied with such economic constraints.
Postharvest Biology and Technology
Moomin Abu; Nana Sakyiwa Olympio; Joseph Ofei Darko
Abstract
Purpose: Physiologically matured fruits of Haden, Kent, Palmer, and Keitt mango varieties were used for experiment. The fruits were held at ambient (29-31 oC) and simulated-transit temperature (10-13 oC) conditions. Quality which includes fruit firmness, weight, and spoilage, were assessed and used to ...
Read More
Purpose: Physiologically matured fruits of Haden, Kent, Palmer, and Keitt mango varieties were used for experiment. The fruits were held at ambient (29-31 oC) and simulated-transit temperature (10-13 oC) conditions. Quality which includes fruit firmness, weight, and spoilage, were assessed and used to determine shelf life of stored fruits. Research Method: A Completely Randomized Design with four replications was used. For each of the four varieties, five mango trees were sampled at random in each of the four replications of a mango plantation when fruits were physiologically matured. Findings: For the ambient and simulated-transit temperature conditions, Kent (4.09 days and 3.85 days, respectively) and Keitt (4.08 days and 3.92 days, respectively) fruits stored longer. Haden fruits ripened significantly earlier (9.50 days and 3.5 days, respectively) than Keitt fruits (11.01 days and 5 days, respectively). Ripening time was statistically not different among Haden, Kent, and Palmer fruits. Softness, colour, and decay were limiting quality factors for all mango fruits stored at both conditions. Higher shriveling rates were observed in Haden and Palmer fruits with a slight preponderance of the former, for both conditions. Average weight loss was highest (6.50 % and 3.31 %, respectively) for Haden and lowest (4.09 % and 2.34 %, respectively) for Keitt, but generally lower in fruits stored under transit conditions. Research limitations: No limitations to report. Originality/Value: A single quality attribute cannot be used to express loss of quality of mango fruit over the normal physiological range of mango fruit growth and development.
Postharvest Biology and Technology
Muhammad Ahmad; Musa Mohammed Abubakar; Sani Sale
Abstract
Purpose: Postharvest losses of fruits and vegetables are major problem for countries that agriculture is one of the source economy and that losses in tomato have reported from 20 to 50%. It is one of the very perishable fruit and it changes continuously after harvesting. The aim was to evaluate the effect ...
Read More
Purpose: Postharvest losses of fruits and vegetables are major problem for countries that agriculture is one of the source economy and that losses in tomato have reported from 20 to 50%. It is one of the very perishable fruit and it changes continuously after harvesting. The aim was to evaluate the effect of guava (Psidium guajava) and physic nut (Jatropha curcas) leaf extract on fresh ripe tomato fruits. Research method: Two tomato varieties obtained (UTC and Tandilo) from Gombe Main Market and were then treated with aqueous and ethanolic extract of Psidium guajava and Jatropha curcas leaves to extend their shelf life and maintain the quality of tomato fruits during storage. The experiment was laid out using completely randomized block design, (CRBD). Number of days to deterioration was recorded on visual eating quality. The recorded data were analyzed using analysis of variance. Findings: Ethanolic extracts of P. guajava and J. curcas was highly effective on UTC variety. The postharvest decay that was the main quality factor in this experiment significantly reduced in Tandilo and UTC tomato fruits after using 2.5g/1000ml ethanolic J. curcas leaves extract by 24 and 25 days respectively; and 22 and 23 days after using 2.5g/1000ml ethanolic P. guajava leaves extract. Limitations: No limitations were founded. Originality/Value: These findings indicate that application of leaves extracts proved to be effective in extending the shelf life of test tomato fruits.
Postharvest Biology and Technology
Reza Rahimi; Babak ValizadehKaji; Ali Khadivi; Iman Shahrjerdi
Abstract
Purpose: Peach is a climacteric fruit which have rapid ripening. An alternative to maintain quality and extend the shelf life of this fruit could be the use of edible coatings. Research Method: In the present study, the effect of three different coatings; 0.5% chitosan, 200 mg L-1 thymol essential oil ...
Read More
Purpose: Peach is a climacteric fruit which have rapid ripening. An alternative to maintain quality and extend the shelf life of this fruit could be the use of edible coatings. Research Method: In the present study, the effect of three different coatings; 0.5% chitosan, 200 mg L-1 thymol essential oil and their combined use on postharvest quality of peach fruits cv. ‘Zaferani’ were investigated. Dipping fruits in distilled water was used as a control. Changes in weight loss, fruit firmness, total soluble solids (TSS), sensory attributes, decay incidence, anthocyanin and carotenoid content of fruits were evaluated after 10, 15, 20, 25 and 30 days of storage at 6 °C. Findings: The results showed that the combination treatment of chitosan and thymol presented more effective preservative effect than chitosan or thymol coatings alone. The coated fruits with 0.5% chitosan + 200 mg L-1 thymol showed significantly lower weight loss, fungal decay and TSS than control treatment. Furthermore, the coated fruits with 0.5% chitosan + 200 mg L-1 thymol exhibited significantly higher firmness, anthocyanin and carotenoid content and sensory characteristics than untreated control. In addition, the highest shelf life (28.33 days) was recorded in combination treatment of chitosan and thymol. Research limitations: No limitations were founded. Originality/Value: The coating composed of chitosan and thymol essential oil can provide an efficient alternative for quality maintenance and shelf life extension of peach fruits.
Postharvest Biology and Technology
Md. Mehedi Hafiz; Md. Hossain
Abstract
Purpose: Ineffective storage technology is the major concern for the high level of postharvest loss in Bangladesh. So, aiming to pick out the promising storage strategy of mango, this study was conducted. Research method: The mangoes cv. Amrapali were kept under two storage conditions viz., ambient and ...
Read More
Purpose: Ineffective storage technology is the major concern for the high level of postharvest loss in Bangladesh. So, aiming to pick out the promising storage strategy of mango, this study was conducted. Research method: The mangoes cv. Amrapali were kept under two storage conditions viz., ambient and refrigerated (13 ± 2 °C and 15-20% RH) storage having five postharvest treatments including untreated control, perforated polyethylene bag, unperforated polyethylene bag, chitosan coating and edible oil (soybean) coating. Findings: The effect of storage conditions and postharvest treatments were found highly significant on the chemical parameters. Unperforated polyethylene bag and oil coating showed the highest titratable acidity (0.51 and 0.50%), the highest vitamin C (22.43 and 22.63 mg/100 g), and the lowest TSS (8.90 and 10.00%) under refrigerated condition and control showed the lowest titratable acidity (0.10%), the lowest vitamin C (12.50 mg/100 g), and the highest TSS (27.03%) under ambient condition at 9 days after storage. Unperforated polyethylene bag and oil coating under refrigerated conditions kept mangoes edible up to 9 days after storage. But after certain days of storage, unperforated polyethylene bag and oil coating developed off-flavor making mangoes inedible. Research limitations: More research should be conducted using other mango cultivars. Originality/Value: The perforated polyethylene bag under refrigerated condition showed a slower change of chemical parameters, simultaneously resulting in the longest shelf life (27 days) without producing any unwanted flavor and taste indicating efficient postharvest storage.
Postharvest Biology and Technology
Afsane Hosseini; Farid Moradinezhad
Abstract
Button mushroom (Agaricus bisporus L.) is marketed for its unique flavor and benefits. The shelf life of fresh button mushroom is limited and its quality decreases rapidly during storage mainly due to high respiration rate. Postharvest changes of browning of the cap, softening of tissues, moisture loss ...
Read More
Button mushroom (Agaricus bisporus L.) is marketed for its unique flavor and benefits. The shelf life of fresh button mushroom is limited and its quality decreases rapidly during storage mainly due to high respiration rate. Postharvest changes of browning of the cap, softening of tissues, moisture loss and development of off-flavor lose its marketability. Modified atmosphere rich in CO2 can modify respiration rate, energy metabolism and physiological changes in postharvest storage of many fresh products. In this study, button mushrooms were treated with high CO2 concentration (95%) for 0 (control), 6 or 24 h. Thereafter, the mushrooms were ventilated and packed in polyethylene lid containers 500 ml (packed with its lid) (PE-LC) or polyethylene containers cellophane wrapped (PE-CCW) and were then stored in a refrigerator at 4 °C for 14 days. The results showed that high CO2 treatment for 24 h that were packed in polyethylene container cellophane wrapped significantly affected the shelf life and maintained the flavor of button mushroom during refrigerated storage compared to the control. In addition, after 14 days of cold storage 24 h high CO2 treated samples that were packed with PE-CCW had better taste and flavor than the control. Color of treated mushrooms especially the BI index in both CO2 durations was better than control samples. Generally mushroom whiteness, which is an important quality aspect, was also observed the best in 24 h high CO2 treated samples packed with PE-CCW than other treatments and the control.
)