scholarly journals The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Mee Gie Lin ◽  
Ola Lasekan ◽  
Nazamid Saari ◽  
Siti Khairunniza-Bejo
Keyword(s):  
Weight Loss ◽  
Respiration Rate ◽  
Cell Structure ◽  
Enzymatic Activities ◽  
Total Phenolic ◽  
Uv Treatment ◽  
Browning Index ◽  
Chitosan Coating ◽  
Ultraviolet Treatment ◽  
Surface Lightness

This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.

Effects of Chitosan-Based Coating and Modified Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

2012 ◽  
Vol 557-559 ◽  
pp. 943-946 ◽  
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Inhibitory Effect ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Cinnamon Oil ◽  
Browning Index ◽  
Chitosan Coating ◽  
Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modified atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

scholarly journals Influence of Chitosan-Based Coatings with UV Irradiation on Quality of Strawberry Fruit During Cold Storage

2019 ◽  
Vol 7 (2) ◽  
pp. 275 ◽  
Author(s):  
Erdinç Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Phenolic Contents ◽  
Total Anthocyanins ◽  
Uv C

The objective of this work was to determine the effects of UV-C and chitosan coatings, alone or in conjunction, on the quality of strawberry fruit during storage. The treated fruits were examined for weight loss, respiration rate, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, decay incidence and sensory analysis of strawberry fruit were investigated during cold storage 1±0.5°C and 90±5% RH for 15 days. The result showed that chitosan coating with UV-C irradiation could further reduce decay incidence of strawberry fruit, restrain increase of respiration rate and weight loss of strawberry fruit compared to other treatments. Moreover, the total anthocyanins and total phenolic contents were maintained at higher level, and the decrease of ascorbic acid was restricted during storage period. Likewise, sensory analysis results also showed the effectiveness of UV-C + chitosan treatment by retaining the quality of strawberry fruit. Control and individual UV-C treatment had similar effects on respiration rate and weight loss. The results showed that UV-C + chitosan treatment can be an effective method for enhancing the phytochemical content and delaying fruit senescence of strawberry fruit during cold storage.

scholarly journals Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 356-370
Author(s):  
Sastry S. Jayanty ◽  
◽  
Mansor Hamed ◽  
Michael Bartolo ◽  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Capsicum Annuum ◽  
Respiration Rate ◽  
Total Phenolic ◽  
Packaging Films ◽  
Flavonoid Compounds ◽  
Phenolic And Flavonoid ◽  
Control Samples

Peppers are a popular fresh market commodity but have a limited shelf life. The present study evaluated the effects of storage time, packaging films, and 1-methylcyclopropene (1-MCP) on weight loss, firmness, respiration rate, ethylene production, ascorbic acid, antioxidant activity, and bioactive compounds of Sweet Delilah (Capsicum annuum). Four packaging films were tested in this study: polypropylene (P12F), laminated polynylon (30 NV), coextruded vacuum pouch (30 NVC), and polyethylene (P15G). Collectively, packaged peppers showed less weight loss than the control. When stored at the red stage, the firmness loss was 13 % in peppers that were treated with 1-MCP compared to 25% loss in the control samples. The most significant reduction in respiration rate in the red stage peppers was 0.88 ml kg-1 h-1 when packaged with 30NVC and 0.91 ml kg-1 h-1 when packaged with P15G, compared to 1.22 ml kg-1 h-1 for the control. The ranges of total phenolic and total flavonoid compounds were 3782 and 5090, respectively, in the green stage and 519 and 647 µg/g, respectively, in the green and red stages. When Sweet Delilah peppers that were treated with 1-MCP maintained higher levels of phenolic and flavonoid compounds than the control samples. Overall, the largest phenolic and flavonoid losses occurred from the control samples, while the smallest phenolic and flavonoid losses occurred from the packaged peppers. The highest ABTS activity was 150 µmol TE/g when packaged with P12G film, whereas the lowest ABTS activity was 143 µmol TE/g in the control samples in the red stage. Peppers packaged with 30NVC films retained higher ascorbic acid levels than peppers that were packaged with other films and the control samples. Keywords: Peppers, Phenolics, Flavonoids, Ascorbic acid, Antioxidant activity, Packaging.

Effect of Catfish Bone Paste on the Properties of Steamed Bread

2014 ◽  
Vol 881-883 ◽  
pp. 757-760
Author(s):  
Xiao Qing Ren ◽  
Li Zhen Ma ◽  
Xin Yi He
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Cell Structure ◽  
The Other ◽  
Gas Cell ◽  
A Value ◽  
Crumb Structure ◽  
Steamed Bread ◽  
Different Levels ◽  
Structure Properties

The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)

2004 ◽  
Vol 10 (2) ◽  
pp. 73-77 ◽  
Author(s):  
K. Perez ◽  
J. Mercado ◽  
H. Soto-Valdez
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Storage Temperature ◽  
Persea Americana ◽  
Co2 Production ◽  
Hass Avocado ◽  
Storage Temperatures

The effect of storage temperature on the shelf life, weight loss, respiration rate and ethylene production of Hass avocado (Persea americana Mill) was studied. Two batches of green mature avocado fruits, classified as ‘‘super extra’’ were stored at 10 and 20 C (first batch) and at 7 and 25 C (second batch). The avocado shelf lives were 22, 8, 32 and 6 days at 10, 20, 7 and 25 C, respectively. Based on the data of the first assay Q10 was calculated as 2.75, with this value the predicted shelf life at 7 and 25 C were 29.8 and 4.8 days, respectively. That meant shelf life was underestimated 7 and 20% at 7 and 25 C, respectively. Weight loss was linear at both the storage temperatures, it was 4.3% in fruits at 20 C for 8 days and 3.0% at 10 C for 22 days. The maximum CO2 production at 20 C was reached during the second day of storage, while at 10 C it was reached at the 17th day (176.17 15.98 and 74.73 7.32 mL/kg h, respectively). The maximum ethylene production at 20 C was reached the second day of storage, and at 10 C the 6th day (239.06 54.55 and 28.00 8.12 mL/kg h, respectively).

scholarly journals The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

2021 ◽  
Vol 6 (2) ◽  
pp. 345-355
Author(s):  
Sastry S. Jayanty ◽  
◽  
Esam Emragi ◽  
David G. Holm
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Reducing Sugars ◽  
Reduction Method ◽  
French Fries ◽  
Total Phenolic ◽  
French Fry ◽  
Russet Norkotah ◽  
Fry Color ◽  
Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

scholarly journals Grape Preservation Using Chitosan Combined withβ-Cyclodextrin

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Yu Youwei ◽  
Ren Yinzhe
Keyword(s):  
Weight Loss ◽  
Hydrogen Bond ◽  
Superoxide Dismutase ◽  
Storage Time ◽  
Good Method ◽  
Crystal Form ◽  
Hydroxyl Group ◽  
Content Increase ◽  
Chitosan Coating ◽  
Compound Coating

The effect of 1% chitosan combined with 2%β-cyclodextrin to the preservation of fresh grapes under ambient temperature was investigated. The results indicated that the hydrogen bond formed between the hydroxyl group ofβ-cyclodextrin and the amidogen or hydroxyl group of chitosan and the crystal form of chitosan was also changed when cyclodextrin was doped into chitosan coating. The compound coating could prolong the shelf life of grapes, maintain lower respiration rate and higher activities of superoxide dismutase, peroxidase, and catalase during storage time, and restrain weight loss and malonaldehyde content increase. Coating grapes with chitosan +β-cyclodextrin was a good method in postharvested grape preservation.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Evaluation of postharvest quality of edible coated mandarin at ambient storage

2018 ◽  
Vol 8 (1) ◽  
pp. 18-25 ◽  
Author(s):  
TAA Nasrin ◽  
MN Islam ◽  
MA Rahman ◽  
MS Arfin ◽  
MA Ullah
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Liquid Paraffin ◽  
Coconut Oil ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Ambient Storage ◽  
Fruit Surface

An experiment was conducted to assess the influence of edible coatings on postharvest quality of mandarin during 20 days of ambient storage. Sorted fruits were washed; fruit surface water was removed and then coated with 100% liquid paraffin wax, 0.5% chitosan, 1.0% chitosan, 1.5% chitosan, and 100% coconut oil. After coating, fruit surface was air dried and kept at ambient condition (25±3 °C, 60–70% RH) and analyzed periodically for weight loss, respiration rate, firmness, decay incidence, TSS, pH, ascorbic acid content, and sensory properties. The results revealed that coconut oil had immense effect on the reduction of the weight loss and respiration rate and preserved firmness, total soluble solids, ascorbic acid, total sugar and reducing sugar and no incidence of moulds & their growth was found up to 16 days of storage.Int. J. Agril. Res. Innov. & Tech. 8 (1): 18-25, June, 2018

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