A sustainable approach to enhance fruit shelf‐life: Edible coating from pineapple fruit waste biomass

2020 ◽  
pp. 50388
Author(s):  
Satyajit Bhattacharjee ◽  
Dibyajyoti Haldar ◽  
Mriganka Sekhar Manna ◽  
Kalyan Gayen ◽  
Tridib Kumar Bhowmick
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Waste Biomass ◽  
Fruit Waste ◽  
Pineapple Fruit ◽  
Fruit Shelf Life

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

scholarly journals Chitosan-based Edible Coating Prolongs Musa troglodytarum L. (‘Pisang Tongkat Langit’) Fruit Shelf-life and Changes the ACS1 and ACO1 Gene Expression Profile

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Cindy Novianti ◽  
Fenny Martha Dwivany
Keyword(s):  
Gene Expression ◽  
Shelf Life ◽  
Expression Pattern ◽  
Expression Analysis ◽  
Fruit Ripening ◽  
Gene Expression Analysis ◽  
Gene Expression Pattern ◽  
Edible Coating ◽  
Chitosan Coating ◽  
Fruit Shelf Life

Musa troglodytarum L. (‘Pisang Tongkat Langit’), a banana cultivar which originated from Eastern Indonesia, has an economic potential due to the high β-carotene content on its pulp. Being a climacteric fruit, M. troglodytarum has a short shelf-life that can reduce fruit quality. In this study, the effect of 1.25% (w/v) chitosan coating on M. troglodytarum fruit shelf-life and ACS1 and ACO1 gene expression analysis using quantitative PCR were evaluated. Results showed that the application of chitosan coating delayed the fruit ripening process for two days by delaying several fruit physical and chemical changes. ACS1 and ACO1 gene expression analysis showed a different expression pattern, the expression level was lower on chitosan-coated fruits on the first day compared to control. In conclusion, chitosan-based edible coating delayed M. troglodytarum fruit ripening and changed the ACS1 and ACO1 gene expression pattern, compared with the chitosan coating effect on Cavendish banana which also prolonged fruit ripening and suppressed ACS1 and ACO1 expression in a previous research.

Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

1970 ◽  
pp. 01-04
Author(s):  
Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman
Keyword(s):  
Shelf Life ◽  
Gum Arabic ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Postharvest Quality ◽  
Guava Fruit ◽  
Fruit Shelf Life ◽  
Fly Control ◽  
And Control ◽  
Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control.  The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

Enrichment of hydrogen production from fruit waste biomass using ozonation assisted with citric acid

2021 ◽  
pp. 0734242X2110103
Author(s):  
Anbazhagan Sethupathy ◽  
Pushkar Kumar Pathak ◽  
Palani Sivashanmugam ◽  
Chelliah Arun ◽  
Jayakumar Rajesh banu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Hydrogen Production ◽  
Suspended Solid ◽  
Net Energy ◽  
Waste Biomass ◽  
Acid Pretreatment ◽  
Disintegration Time ◽  
Fruit Waste ◽  
The Impact ◽  
Acid Dosage

In this study, the impact of ozonation abetted with the citric acid pretreatment (OZCAP) method on fruit waste was investigated for ameliorating hydrogen production. Initially, the ozonation pretreatment (OZP) method was performed by varying ozone (O3) dosage and disintegration time. At optimized conditions (O3 dosage (0.04 g/g suspended solid; SS) and disintegration time (40 minutes)), 17.6% of liquefied organics emancipate rate (LER) and 13.5% of SS reduction were perceived. Further augmenting LER of fruit waste, OZCAP method was proceeded by varying citric acid dosage and disintegration time at an optimized OZP dosage (0.04 g/g SS). A higher LER (24.4%) and SS reduction (19%) were described at an optimal citric acid dosage (0.03 g/g SS) and disintegration time (20 minutes). Then, the hydrogen production potential of OZCAP, OZP and raw fruit waste were evaluated in which OZCAP method exhibited a higher cumulative hydrogen production (30 mL/g volatile solids). Energy valuation reveals that OZCAP method exhibited a net energy of 3.7 kWh/kg of fruit waste.

scholarly journals Engineering Melon Plants with Improved Fruit Shelf Life Using the TILLING Approach

PLoS ONE ◽  
2010 ◽  
Vol 5 (12) ◽  
pp. e15776 ◽  
Author(s):  
Fatima Dahmani-Mardas ◽  
Christelle Troadec ◽  
Adnane Boualem ◽  
Sylvie Lévêque ◽  
Abdullah A. Alsadon ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Shelf Life
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