scholarly journals Effect of edible chitosan coating on postharvest life of carrot (Daucus carota L.)

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Weight Loss ◽  
Fruits And Vegetables ◽  
Research Work ◽  
Edible Coating ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Daucus Carota L ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
Β Carotene

The carrot is an important vegetable. Carrot is one of the potential sources of natural phyto pigments and antioxidant nutrient such as lycopene and β-carotene. The present research work was conducted on carrot vegetable. Its main purpose is to decrease their losses and preserve for future use by edible coating that helped to reduce rate of respiration and transpiration, growth of microorganism, improve its color and texture quality attributes. Polyethylene bags maintain the high humidity, reduce weight loss and consequently slow down the drying process. It maintained the organoleptic properties of fruits and vegetables. In experiment edible coating such as chitosan (0.5, 1.0, 1.5 and 2.0% concentration) in 0.25 N HCl, 0.50 ml glycerol and packaging material polyethylene was applied on carrot vegetables in order to evaluate their physico-chemical composition i.e weight loss, moisture loss, total soluble solids, pH, ascorbic acid, β-carotene, and also sensory parameters such as color, flavor, texture, taste and overall acceptability at 4th day intervals during 20 days of storage at ambient temperature.

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 Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1360
Author(s):  
Łukasz Skoczylas ◽  
Małgorzata Tabaszewska ◽  
Sylwester Smoleń ◽  
Jacek Słupski ◽  
Marta Liszka-Skoczylas ◽  
...  
Keyword(s):  
Dry Matter ◽  
Antioxidative Activity ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Added Value ◽  
Soluble Solids ◽  
Good Source ◽  
Daucus Carota L ◽  
The World ◽  
Β Carotene

Many people around the world struggle with the problem of an insufficient supply of iodine (I) and selenium (SE) in their diet. Food enriched with these elements is a good source of iodine and selenium. Juices made from four carrot (CJ) cultivars and biofortified with iodine and selenium (BCJs) were investigated to determine their I and Se contents, their impact on the supply of these elements to the diet, and losses in the production process. Other juice parameters important for consumers health were also determined. A significant increase in I and Se content relative to CJ was observed for each BCJ. The losses of I and Se (relative to raw material) during juice preparation were depended based on variety and added elements. Carrot biofertilization with iodine and selenium contributed to decreased contents of dry matter, total soluble solids, protein, sugars, and β-carotene in the juices and lower antioxidative activity as compared with CJ. Biofortification had little effect on the color and pH of juices. Finally, six polyphenolic compounds were identified and determined. Despite the reduction in the content of some ingredients in BCJ, they still remain their valuable source. Their added value is the increased content of iodine and selenium, which largely cover the daily demand for these elementals.

scholarly journals Salicylic Acid and Putrescine to Reduce Post-Harvest Storage Problems and Maintain Quality of Murcott Mandarin Fruit

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 115 ◽  
Author(s):  
Hassan A. Ennab ◽  
Mervat A. El-Shemy ◽  
Shamel M. Alam-Eldein
Keyword(s):  
Weight Loss ◽  
Salicylic Acid ◽  
Fruit Quality ◽  
Citrus Fruit ◽  
Storage Period ◽  
Soluble Solids ◽  
Post Harvest ◽  
Deterioration Rate ◽  
Reduce Weight Loss

Natural products have been used to improve citrus fruit quality and storability, which increase the fruit marketing period and exportation to distant markets. This study was conducted to evaluate the role of salicylic acid and putrescine on reducing post-harvest loss and maintaining the quality of stored Murcott mandarin. Fruit were harvested at 297–300 days from full bloom, and five 5-min dipping treatments were applied; salicylic acid (200 and 400 ppm), putrescine (50 and 100 ppm), and the control. One group of fruit was stored at 5 ± 1 °C and 90–95% relative humidity (RH), and the other group was stored at 23 ± 1 °C and 60–70% RH for 45 days. Quality attributes were recorded at harvest, 15, 30, and 45 days of storage. Weight loss and decay were significantly decreased with the application of salicylic acid and putrescine. Both materials were also effective maintaining fruit firmness, total soluble solids (TSS), acidity, TSS: acid ratio, and ascorbic acid during storage. Salicylic acid, especially at 400 ppm was more effective to reduce weight loss and decay, and to maintain fruit quality in comparison to putrescine treatments. It could be concluded that salicylic acid and putrescine are effectively delaying post-harvest deterioration rate and extending the storage period of Murcott mandarin fruit with acceptable quality.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

2020 ◽  
Vol 9 (2) ◽  
pp. 373-393
Author(s):  
Natália Ferrão Castelo Branco Melo ◽  
Maria Manuela Estevez Pintado ◽  
José Alberto da Costa Medeiros ◽  
André Galembeck ◽  
Margarida Angélica da Silva Vasconcelos ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Phytopathogenic Fungi ◽  
Edible Coating ◽  
Soluble Solids ◽  
Moisture Loss ◽  
Anthocyanin Content ◽  
Edible Coatings ◽  
Fungal Chitosan ◽  
Antifungal Action

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

scholarly journals Incorporation of garlic extract as antifungal agent in psyllium based edible coating for mandarin

2015 ◽  
Vol 1 (1) ◽  
pp. 11 ◽  
Author(s):  
Hafeez Ur Rehman ◽  
Umar Farooq ◽  
Kashif Akram ◽  
Asim Ijaz Sidhu ◽  
Afshan Shafi ◽  
...  
Keyword(s):  
Weight Loss ◽  
Antifungal Agent ◽  
Room Temperature ◽  
Research Work ◽  
Edible Coating ◽  
Fungal Contamination ◽  
Acid Ratio ◽  
Antifungal Potential ◽  
Storage Studies

In present Research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies.  The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal potential but at relatively higher concentrations (>6%).

scholarly journals RELATIONSHIP BETWEEN DESICCATION AND CHILLING INJURY IN CUCUMBER FRUIT

HortScience ◽  
1994 ◽  
Vol 29 (7) ◽  
pp. 738b-738
Author(s):  
A.C. Purvis
Keyword(s):  
Weight Loss ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Warm Season ◽  
Moisture Loss ◽  
Low Temperature Storage ◽  
Cucumber Fruit ◽  
Resistant Lines ◽  
Physiological Problem ◽  
The Relationship

Chilling injury (CI) is an important postharvest physiological problem that limits the storage life of many warm-season fruits and vegetables. Variability exists among cultivars and CI appears to be related to moisture loss during low temperature storage. The relationship between moisture loss and CI was examined using fruit from 64 PI lines of field-grown Cucumis sativus. A wide variation existed among the lines in the sensitivity of their fruit to low temperatures. Fruit from 8 of the lines developed severe symptoms of CI after 5 days at 5°C and fruit from 21 lines developed no injury symptoms. CI symptoms developing during 2 and 4 days of storage at 15°C were highly significantly correlated with weight loss during the 5 days of storage at 5°C. Crosses were made between chilling-sensitive and chilling-resistant lines. CI symptoms of the F1 fruit were highly significantly correlated with weight loss during the 5 days of storage at 5°C.

scholarly journals Conservation of Williams pear using edible coating with alginate and carrageenan

2012 ◽  
Vol 32 (4) ◽  
pp. 679-684 ◽  
Author(s):  
Kessiane Silva de Moraes ◽  
Cristiane Fagundes ◽  
Maria Carolina Melo ◽  
Pamela Andreani ◽  
Alcilene Rodriguez Monteiro
Keyword(s):  
Weight Loss ◽  
Water Vapor Permeability ◽  
Edible Coating ◽  
Soluble Solids ◽  
Vapor Permeability ◽  
Edible Coatings ◽  
Protective Film ◽  
Chemical Parameters ◽  
Physical And Chemical ◽  
Alginate Coating

The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

scholarly journals Incorporation of garlic extract as antifungal agent in psyllium based edible coating for mandarin

2015 ◽  
Vol 1 (1) ◽  
pp. 11
Author(s):  
Hafeez Ur Rehman ◽  
Umar Farooq ◽  
Kashif Akram ◽  
Asim Ijaz Sidhu ◽  
Afshan Shafi ◽  
...  
Keyword(s):  
Weight Loss ◽  
Antifungal Agent ◽  
Room Temperature ◽  
Research Work ◽  
Edible Coating ◽  
Fungal Contamination ◽  
Acid Ratio ◽  
Antifungal Potential ◽  
Storage Studies

In present Research work, the mathanolic extract of garlic was incorporated in locally developed Psyllium based edible coating for its application on mandarin. Different concentrations of the extract were used in the coating and quality of the fruit was monitored during storage at room temperature. The results indicated that there was least change (increase) in brix, weight loss, brix/acid ratio, pH and acidity of the fruit during storage studies.  The fungal contamination was effectively controlled due to incorporation of garlic extracts at a rate of 6-8%. On the basis of these results it was concluded that the garlic extracts can be used in psyllium based edible coating and it has antifungal significant antifungal potential but at relatively higher concentrations (>6%).

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