scholarly journals OPTIMAL POSTHARVEST STORAGE PARAMETERS AND SHELF LIFE OF BABY SPINACH (SPINACIA OLERACEA L.)

2015 ◽  
Author(s):  
Jonas VIŠKELIS ◽  
Marina RUBINSKIENĖ ◽  
Dalia URBONAVIČIENĖ ◽  
Ramunė BOBINAITĖ, ◽  
Pranas VIŠKELIS,
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Spinacia Oleracea ◽  
Total Content ◽  
Visual Quality ◽  
Soluble Solids ◽  
Postharvest Storage ◽  
Spinacia Oleracea L ◽  
Biochemical Quality

This work was done to evaluate the optimal postharvest storage parameters and shelf life of baby spinach. Baby spinach (50 g) was sealed in three different polypropylene (PP) and polyethylene (PE) packaging materials: 30 m (PP), 35 m (PE) & 40 m (PE), and were stored in darkness for 3 and 9 days at 0 °C, 4 °C, 8 °C & 16 °C ( 1 °C). Total content of phenolics, soluble solids, nitrates, chlorophyll content, ascorbic acid & spinach color (CIEL*a*b*) were measured by standard methods after 3 and 9 days of storage. Baby spinach stored at 0  1 °C and 4  1 °C showed the best visual quality. Storage temperature had significant influence on spinach colour, but the influence of packaging was not so strong. The content of soluble solids, ascorbic acid and nitrates decreased during storage. The highest amount of ascorbic acid was retained when baby spinach were stored in 40 m PE bags at 0  1 °C. When baby spinach was stored at higher temperatures (4 °C, 8 °C & 16 °C), the decrease in the amount of ascorbic acid ranged from 55 % to 69 %. Baby spinach stored for 9 days at 0 °C & 4 °C showed high visual and biochemical quality. Higher amounts of soluble solids and ascorbic acid were found in spinach stored in 40 m PE bags. Keywords: postharvest storage, spinach, Spinacia oleracea L.

l-ascorbic acid metabolism in spinach (Spinacia oleracea L.) during postharvest storage in light and dark

2003 ◽  
Vol 28 (1) ◽  
pp. 47-57 ◽  
Author(s):  
Merry Evelyn A Toledo ◽  
Yoshinori Ueda ◽  
Yoshihiro Imahori ◽  
Mitsuko Ayaki
Keyword(s):  
Ascorbic Acid ◽  
Acid Metabolism ◽  
Spinacia Oleracea ◽  
Postharvest Storage ◽  
Spinacia Oleracea L

scholarly journals Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yang Li ◽  
Sami Rokayya ◽  
Fuguo Jia ◽  
Xin Nie ◽  
Jingwen Xu ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Nano Coating ◽  
Nano Material ◽  
Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

scholarly journals Effect of 1– MCP concentration, exposure time and storage temperature on post-harvest quality of mango fruit cv. Alphanso

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 746-752 ◽  
Author(s):  
S.S. Gaikwad ◽  
B.K. Sakhale ◽  
R.F. Chavan
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Acid Content ◽  
Storage Temperature ◽  
Research Work ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
And Control

Present research work was undertaken to study the effect of 1-Methyl Cyclopropene (1- MCP) on quality and shelf life of the mango fruits (Cv. Alphanso). The freshly harvested matured mango fruits were treated with fungicide at 0.5 µL/L concentration for 10 mins followed by washing and cleaning. The fruits were then exposed to different concentrations of 1-MCP viz. 0.5, 1.0, 1.5 and 2 µL/L at 20°C for 12 and 24 hrs respectively along with control fruits in an airtight chamber. The results obtained after conducting the above experiments indicated that the ripening was delayed by 1-MCP at early stages and shelf life of the fruit increases as the concentration of 1-MCP increased. Various physico-chemical changes such as physiological loss in weight (PLW), total soluble solids, surface colour, titrable acidity, ascorbic acid content and firmness of fruit was majorly influenced by 1-MCP which showed lower physiological loss in weight (11.6%), gradual increase in TSS from 9.7 to 22.1°Brix and colour from -3.63 to 2.59, considerable decrease was observed in titrable acidity from 1.34 to 0.14%, Ascorbic acid content from 81.18 to 25.2 mg/100 g and texture decreased from 312 to 66 gf respectively as compared to rest of the treatments and control fruits.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals The Influence Of Cultivation System On Biochemical Content Of Strawberry Fruits

2014 ◽  
Vol 22 (2) ◽  
pp. 85-92 ◽  
Author(s):  
Valda Laugale ◽  
Sarmite Strautina ◽  
Inta Krasnova ◽  
Dalija Seglina ◽  
Kaspars Kampuss
Keyword(s):  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Chemical Content ◽  
Black Plastic ◽  
Low Tunnels

AbstractThree cultivars ‘Zefyr’, ‘Honoeoye’ and ‘Polka’ were grown on beds mulched with black plastic or without it, as well as in low tunnels covered by transparent polyethylene film or Agronet (Pegas agro, 17 g·m-2), or without covering. The quality of fruits determined by content of ascorbic acid, titratable acidity, soluble solids, total content of phenolics and anthocyanins, antiradical activity, and radical scavenging activity (RSA) was evaluated during two seasons. Significant differences in phytochemical contents within strawberry cultivars, production seasons and cultivation methods were stated. Cultivar had the greatest influence on the content of ascorbic acid, total phenolics and RSA among all the studied factors. The amount of anthocyanins was mainly influenced by plant covering, while the annual climatic conditions had the greatest impact on the amount of titratable acidity and soluble solids. Soil mulching had the lowest influence on the chemical content of fruits.

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