scholarly journals RESPONSE OF PHYSICAL AND PHYSIO-CHEMICAL ATTRIBUTES IN GUAVA FRUITS TO GUM ARABIC AND CALCIUM CHLORIDE TREATMENTS UNDER COLD STORAGE

2019 ◽  
Vol 24 (4) ◽  
pp. 705-7025
Author(s):  
Usama El-Abbasy ◽  
Ahmed Abd El-khalek ◽  
Hanafey Maswada ◽  
Asmaa Abou-Ismail
Keyword(s):  
Calcium Chloride ◽  
Cold Storage ◽  
Gum Arabic ◽  
Chemical Attributes

scholarly journals Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Processes ◽  
2022 ◽  
Vol 10 (1) ◽  
pp. 164
Author(s):  
Tatenda Gift Kawhena ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Weight Loss ◽  
Effective Treatment ◽  
Cold Storage ◽  
High Density Polyethylene ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Respiration Rates ◽  
Pomegranate Fruit

This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage.

Effect of Calcium chloride and 1-MCP (Smartfresh™) postharvest treatment on ‘Golden Delicious’ apple cold storage physiological disorders

2016 ◽  
Vol 211 ◽  
pp. 440-448 ◽  
Author(s):  
Custódia M.L. Gago ◽  
Adriana C. Guerreiro ◽  
Graça Miguel ◽  
Thomas Panagopoulos ◽  
Manuela M. da Silva ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Cold Storage ◽  
Physiological Disorders ◽  
Postharvest Treatment ◽  
Golden Delicious

scholarly journals Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage

2011 ◽  
Vol 62 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Mehdi Maqbool ◽  
Asgar Ali ◽  
Peter G. Alderson ◽  
Mahmud Tengku Muda Mohamed ◽  
Yasmeen Siddiqui ◽  
...  
Keyword(s):  
Essential Oils ◽  
Cold Storage ◽  
Gum Arabic ◽  
Postharvest Application

Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying

2017 ◽  
Vol 119 (2) ◽  
pp. 331-341 ◽  
Author(s):  
Elyas Mohammadi-Gouraji ◽  
Mahmoud Sheikh-Zeinoddin ◽  
Sabihe Soleimanian-Zad
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Cold Storage ◽  
Freeze Drying ◽  
Skim Milk ◽  
Gum Arabic ◽  
Protective Agent ◽  
Content Type ◽  
Xanthomonas Axonopodis

Purpose The purpose of this paper is to evaluate the protective effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum subsp. plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying. Design/methodology/approach Cultures were harvested from the early stationary phase and enumerated after dilution according to the Milse Misra method. Bacterial suspensions were mixed with protective agents and frozen at –80°C before drying in a freeze dryer. Survival rates were determined both immediately during freeze drying and after 14 days of cold storage (at 4°C). Findings Compared to gum Arabic 5 and 10 percent (W/V) or skim milk 10 percent (W/V), Persian gum 1 percent (W/V) showed no significantly different effects on the survival of Lactobacillus plantarum subsp. plantarum PTCC 1896 (p<0.05). Similarly, no significant differences (p<0.05) were observed between Persian gum 6 percent (W/V), gum Arabic 6 percent (W/V), the combination of Persian gum 3 percent (W/V) and gum Arabic 3 percent (W/V), and skim milk 10 percent (W/V) in terms of their effects on the survival of Escherichia coli. Skim milk 10 percent (W/V) was, however, found to have significant (p<0.05) effects on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae. Statistically significant (p<0.05) effects were observed after 14 days of cold storage (4°C) by Persian gum 6 percent (W/V) on the survival of Escherichia coli and by gum Arabic 6 percent (W/V) on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae. It was concluded that protective agents could be replaced by Persian gum for its effect on the survival rate of Escherichia coli and by skim milk for its effects on the survival of Xanthomonas axonopodis and Saccharomyces cerevisiae. Persian gum 6 percent (W/V) seemed to be the best protective agent for Escherichia coli during 14 days of its storage as gum Arabic 6 percent (W/V) seemed to have the same performance for Xanthomonas axonopodis and Saccharomyces cerevisiae. Persian gum 1 percent (W/V) was also found an alternative protective agent for the freeze drying of Lactobacillus plantarum subsp. plantarum PTCC 1896. Originality/value As Iranian Persian gum is cheap due to its wide availability and seems to have effects similar to those of gum Arabic and skim milk at low concentrations, it may be considered a good candidate for industrial applications.

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