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Effects of ethylene removal on quality attributes of MA (5:5)-packed 'Discovery' apples after 12 days at 20°C.
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A range of techniques are used to preserve postharvest quality of fruit, vegetables, and other perishable produce. Refrigeration is the principal technique used but, in some instances, low temperature alone may be insufficient to retard ripening of fruit and prevent detrimental quality changes. Moreover, low temperatures for prolonged periods may l...
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Tomato fruits are one of the most commonly consumed vegetables worldwide for their health as well as nutritional benefits. However, the fruits contain a lot of water which predisposes them to spoilage by microorganisms that makes its storage and transportation difficult. In the present study, the work was carried out to determine the proximate and...
Fruit diseases brought on by fungus infestation leads to postharvest losses of fresh fruit. Approximately 30% of harvested fruits do not reach consumers’ plates due to postharvest losses. Fungal pathogens play a substantial part in those losses, as they cause the majority of fruit rots and consumer complaints. Understanding fungal pathogenic proces...
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Citations
... MAP technology with plastic wrapping has been accepted by the market to overcome shelf life and maintain the quality of apples, tomatoes and melons (Wong, et al., 1994) (Hyun & Lee, 2018). MAP Technology has even been used as a complement to low temperature storage to slow the ripening process and reduce physiologic damage and reduce spoilage in many types of crops and vegetables (Kader, et al., 1989) (Smith, et al., 1987). ...
This research aims to develop a mathematical model for respiration rate and gasses exchange in modified atmosphere packaging (MAP), and examine the effect of packaging materials of MAP on quality of minimally processed papaya. Minimally processed papaya of IPB 9 Calina variety was stored at 5, 10, 15, 20, and 25 °C for respiration rate measurement. The MAP of the fruits were carried out using plastic films of polypropylene (PP), low-density polyethylene (LDPE) and polyethylene stretch-wrap (PE). The results showed that the respiration increased with increasing storage temperature. The relation between respiration and storage temperature was described using the Arrhenius equation with a coefficient of determination (R ² ) of 0.9189 for O 2 consumption and 0.9881 for CO 2 production. The packaging materials of LDPE and PE stretch-wrap provide a modified atmosphere effect in the package, while for polypropylene packaging did not reach steady conditions. The MAP using polyethylene stretch-wrap film was better in maintaining quality of the fruit. The MAP was designed with a product weight of 200 g, a packaging thickness of 20 μm and surface area of 0.0216 m ² . The gas composition in the MAP was 7.2% O 2 and 5.2% CO 2 after 6 days of storage at 15 °C.
... Indeed, under commercial conditions, most fruits are kept at low temperatures to enhance their storage life. According to Kader et al. (1989) and Smith et al. (1987) to further enhance the storage life and quality of fruits under low temperatures, techniques that involve the modification of the gas composition around fruits (controlled and modified atmosphere) have been developed. This involves reducing oxygen and increasing carbon dioxide concentrations. ...
— The aim of the study was to determine the effect of different rates of phosphate fertilizer
(OCP) application on the post-harvest deterioration of Eggplant in terms of how long it can last after
harvesting. A plot size of 200 m2 was used for the experiment with each treatment measuring 2m x 5m
in a randomized complete plot (RCBD) design with four treatments (300 kg/ha, 250 kg/ha, 150 kg/ha,
and Control) and replicated three times, summing up to 16 plots. Growth data, as well as yield and
yield components, were taken on (plant number of leaves, plant height, and yield), as the number of
days it will take each treatment to deteriorate (spoil) after harvesting. Data were subjected to the
GenStat computer software package. It was observed from the experiment that, the 300 kg/Ha
treatment recorded the highest figure in terms of the growth rate parameters than the other treatments,
and was closely followed by the 250 kg/ha treatment. This was also realized in the yield that was
recorded with the 300 kg/ha treatment producing the highest value. However, the treatment effect on
the postharvest parameter was not significant.
... Park et al., (1994) reported that tomatoes coated with 2.6-mm zein film produced alcohol and off-flavors internally due to low oxygen and high carbon dioxide concentrations. (Smith et al., 1987) summarized that use of coatings results in disorders like core flush, flesh breakdown, accumulation of ethanol, and alcoholic off-flavors, which are due to modification of the internal atmosphere. Based on this description, the purpose of this study was to determine the effect of calcium chloride concentration (CaCl2) and the type of starch used as an edible coating material on the inhibition of tomato chilling injury. ...
Post-harvest handling of horticultural products is very influential on product quality, because storage temperature is one of the important factors to maintain product quality, especially fresh fruits and vegetables. The purpose of this study were to determined the effect of calcium chloride concentration (CaCl2) and starch type as edible coating material against inhibition of chilling injury of tomato. The research method were carried in two stages, namely the preliminary research and main research. The preliminary research was conducted to determine the temperature and time of starch drying. The main research using Randomized Block Design (RAK) method with 3x4 factorial with 2 replications. The first factor was chloride calcium concentration consisting of 3 levels of a1 (1%), a2 (2%) and a3 (3%). The second factor is type of starch as edible coating material which consists ogf 4 levels of b1 (without edible coating), b2 (sweet potato starch), b3 (cassava starch) and b4 (ganyong starch). The main research responses include chemical responses (vitamin C and total soluble solid), physical responses (weight loss and firmness), and organolptic reponses (color and appearance). Preliminary research results were obtained the temperature of 60 ° C and the best 5 hours for starch drying. The main research results showed that the concentration factor of calcium chloride (A) affected the color and appearance either on day 5 or day 10. The type of starch as an edible coating material (B) had an effect on vitamin (C) content, total soluble solid, color and appearance on day 5 and day 10. Factor interaction of calcium chloride concentration and type of starch as edible coating material influenced to shrinkage oweight, color and appearance on day 5 and day 10. Ganyong starch has better results based on the response of vitamin C, total soluble solid and weight loss.
... Acid value (AV) is an indicative index for oil quality (45). When the oil quality is considered, the number of free fatty acids is shown to be a good indicator throughout production and storage (46). Oils, which have higher free fatty acid contents, possess poor quality (47). ...
... Acid value is an indicator of oil quality (Shahidi & Zhong, 2005). When oil quality is considered, FFA is shown to be a good indicator throughout production and storage (Smith, Geeson, & Stow, 1987). Oils with higher FFA contents have poor quality (Yee & Tiu, 2019). ...
Edible coatings of gum Arabic (GA) (6.0 and 8.0 %) with Shirazi thyme (Zataria multiflora) (0.3 and 0.5 %) were assessed as potential postharvest treatments to protect the quality of fresh in-hull pistachio when stored at 85 ± 5 % RH and 2 ± 1 °C for up to 36 days. The results showed that 6 % GA combined with thyme at the concentrations of 0.3 and 0.5 % decreased color change and PPO activity of fresh pistachio in comparison with untreated control fruits. Treated fruit (6 % GA alone with the addition of 0.3 % thyme) also had higher PAL activity and total phenolics. Higher free fatty acid and peroxide value were also found in fruits coated with GA (8 %) containing thyme (0.5 %). Both 0.3 % thyme and 6 % GA solutions were found to be the most effective on saturated and unsaturated fatty acids of kernel.
... Acid value is an indicator of oil quality (Shahidi & Zhong, 2005). When oil quality is considered, FFA is shown to be a good indicator throughout production and storage (Smith, Geeson, & Stow, 1987). Oils with higher FFA contents have poor quality (Yee & Tiu, 2019). ...
0 %) with Shirazi thyme (Zataria multiflora) (0.3 and 0.5 %) were assessed as potential postharvest treatments to protect the quality of fresh in-hull pistachio when stored at 85 ± 5 % RH and 2 ± 1 • C for up to 36 days. The results showed that 6 % GA combined with thyme at the concentrations of 0.3 and 0.5 % decreased color change and PPO activity of fresh pistachio in comparison with untreated control fruits. Treated fruit (6 % GA alone with the addition of 0.3 % thyme) also had higher PAL activity and total phenolics. Higher free fatty acid and peroxide value were also found in fruits coated with GA (8 %) containing thyme (0.5 %). Both 0.3 % thyme and 6 % GA solutions were found to be the most effective on saturated and unsaturated fatty acids of kernel.
... Acid value (AV) is an indicative index for oil quality (45). When the oil quality is considered, the number of free fatty acids is shown to be a good indicator throughout production and storage (46). Oils, which have higher free fatty acid contents, possess poor quality (47). ...
... Acid value (AV) is an indicative index for oil quality (45). When the oil quality is considered, the number of free fatty acids is shown to be a good indicator throughout production and storage (46). Oils, which have higher free fatty acid contents, possess poor quality (47). ...
... Acid value (AV) is an indicative index for oil quality (45). When the oil quality is considered, the number of free fatty acids is shown to be a good indicator throughout production and storage (46). Oils, which have higher free fatty acid contents, possess poor quality (47). ...
... Acid value (AV) is an indicative index for oil quality (45). When the oil quality is considered, the number of free fatty acids is shown to be a good indicator throughout production and storage (46). Oils, which have higher free fatty acid contents, possess poor quality (47). ...
