scholarly journals Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 219 ◽  
Author(s):  
Carmen G. Hernández-Valencia ◽  
Angélica Román-Guerrero ◽  
Ángeles Aguilar-Santamaría ◽  
Luis Cira ◽  
Keiko Shirai
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Cross Linking ◽  
Neem Oil ◽  
Fungal Contamination ◽  
Fruit Characteristics ◽  
Commercial Exploitation ◽  
Good Taste ◽  
Stenocereus Pruinosus

The market trend for pitaya is increasing, although the preservation of the quality of this fruit after the harvest is challenging due to microbial decay, dehydration, and oxidation. In this work, the application of antimicrobial chitosan-based coatings achieved successful postharvest preservation of pitaya (Stenocereus pruinosus) during storage at 10 ± 2 °C with a relative humidity of 80 ± 5%. The solution of cross-linked chitosan with hydroxypropylmethylcellulose with entrapped Neem oil (16 g·L−1) displayed the best postharvest fruit characteristics. The reduction of physiological weight loss and fungal contamination, with an increased redness index and release of azadirachtin from the microencapsulated oil, resulted in up to a 15 day shelf life for this fruit. This postharvest procedure has the potential to increase commercial exploitation of fresh pitaya, owing to its good taste and high content of antioxidants.

scholarly journals Occurrence of Fungi and Fungal Toxins in Fish Feed during Storage

Toxins ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 171
Author(s):  
Constanze Pietsch ◽  
Georg Müller ◽  
Sulayman Mourabit ◽  
Simon Carnal ◽  
Kasun Bandara
Keyword(s):  
Relative Humidity ◽  
Ochratoxin A ◽  
Short Duration ◽  
Storage Conditions ◽  
Fish Feed ◽  
Fungal Contamination ◽  
Commercial Fish ◽  
Fungal Toxins ◽  
Fish Feeds

Periods of unfavorable storing conditions can lead to changes in the quality of fish feeds, as well as the development of relevant mycotoxins. In the present study, a commercial fish feed was stored under defined conditions for four weeks. The main findings indicate that even storing fish feeds under unsuitable conditions for a short duration leads to a deterioration in quality. Mycotoxin and fungal contamination were subsequently analyzed. These investigations confirmed that different storage conditions can influence the presence of fungi and mycotoxins on fish feed. Notably, ochratoxin A (OTA) was found in samples after warm (25 °C) and humid (>60% relative humidity) treatment. This confirms the importance of this compound as a typical contaminant of fish feed and reveals how fast this mycotoxin can be formed in fish feed during storage.

scholarly journals Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1023
Author(s):  
Olaniyi Amos Fawole ◽  
Shannon Claudia Riva ◽  
Umezuruike Linus Opara
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Ripening ◽  
Gum Arabic ◽  
Edible Coatings ◽  
Long Distance ◽  
Life Conditions ◽  
Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

scholarly journals Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

2015 ◽  
Vol 45 (3) ◽  
pp. 386-391 ◽  
Author(s):  
Josuel Alfredo Vilela Pinto ◽  
Márcio Renan Weber Schorr ◽  
Fabio Rodrigo Thewes ◽  
Deiverson Luiz Ceconi ◽  
Vanderlei Both ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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 Postharvest Quality of Lychee Fruit: Role of Relative Humidity and Panicle

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 433D-433
Author(s):  
T. Vilasachandran ◽  
Steven A. Sargent
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Hue Angle ◽  
Pericarp Color ◽  
Pericarp Browning

Pericarp browning, weight loss, and the associated quality deterioration are the unsolved postharvest problems of lychee (Litchi chinensis Sonn.). Freshly harvested fruits (`Brewster') were stored ± plastic wrap (99% and 84% relative humidity, RH, respectively) and ± panicle at 5°C for 18 days to simulate commercial handling scenarios. There were no significant losses in pericarp color (L*, hue angle, chroma value), total soluble solids, and total sugars from initial values for wrapped fruits. Wrapped lychees were 100% marketable, compared to 17% for unwrapped fruits. The former retained higher weight, moisture content and total titratable acidity (TTA, pulp), and lower pulp pH. Colletotrichum sp., Cladosporium sp., and Alternaria sp. caused decay in 56% of unwrapped fruits, whereas wrapped fruits were free of decay. Fruits with panicles had significantly higher weight loss (3%) than clipped fruits for both wrapped and unwrapped fruits. Pulp TTA tended to decrease and pH to increase more in fruits with panicle. Postharvest quality of lychee fruits was significantly extended by removing the panicle and maintaining nearly saturated RH during handling and storage.

scholarly journals Reduction of carcass weight loss in swines

2013 ◽  
Vol 33 (1) ◽  
pp. 21-25
Author(s):  
Iliani Patinho ◽  
Elizandro Pruence Nickele ◽  
Jean Carlos Brustolin ◽  
Magdalena Lajús Travi
Keyword(s):  
Weight Loss ◽  
Heat Shock ◽  
Relative Humidity ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Internal Temperature ◽  
Air Velocity ◽  
Reduce Weight Loss ◽  
Fast Freezing

The carcass fast freezing is one of the aspects of great prominence to the final quality of pork. In order to reduce weight loss, two experiments were performed, in which the carcasses were monitored during 20 hours to evaluate the main variables involved during two different freezing processes (standard and proposed) as follows: microbiological quality, storage temperature, relative humidity (RH) and air velocity. In experiment I, the carcasses were submitted to a system using heat shock (2 hours in static tunnel at - 25 °C) and subsequently sent to the equalization chamber. In experiment II, the carcasses were submitted to the heat shock and stored in a chamber with RH between 80-85%. The chambers used in both experiments showed no change in the variables studied (internal temperature of 5 °C and air velocity of approximately 0.3 m/s). However, the relative humidity in the three chambers was evaluated and significant differences were found; as a consequence, high levels of weight loss were observed in both chambers In experiment II there was an increase of RH, which reduced the weight loss of the carcasses.

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 Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

2019 ◽  
pp. 1-11
Author(s):  
Valtânia Xavier Nunes ◽  
Núbia Xavier Nunes ◽  
Juceliandy Mendes Da Silva ◽  
Sarah Nadja Araújo Fonsesa ◽  
Mariana Oliveira De Jesus ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cassava Starch ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Nutritional Health ◽  
Nutritional Characteristics

In Brazil, the prickly pear has been gaining more and more attention, mainly due to its nutritional health promotion benefits. However, its postharvest conservation is still incipient The aim of this study was to evaluate the use of cassava starch in different concentrations in relation to quality preservation and postharvest shelf life prolongation of prickly pear stored at 10 °C and relative humidity of 95%. Fruit were harvested at maturation stage III, in plants with 8 years of age, in the municipality of Janaúba - MG. Then they were selected, sanitized and immersed in sulutions of cassava starch at 0; 1; 2 and 3% for 1 minute and stored at 10 ± 1 ◦C and relative humidity of 95 ± 5%, for 25 days, and evaluated every five days. The designed trial consisted of a completely randomized trial, in a 4x6 factorial scheme: four concentrations of cassava starch and six periods of evaluations (0, 5, 10, 15, 20 and 25 days), with four replications. Fruit were evaluated for physical, chemical and nutritional characteristics. During storage were observed weight loss, firmness loss, chlorophyll degradation, acidity reduction and ascorbic acid, with increase of soluble solids, total sugars and carotenoids in fruit. The higher the cassava starch concentration, the greater the maintenance of fruit quality. The 3% cassava starch coating was the most efficient at delaying the weight loss, decay, softening and wilting in the fruits, the main characteristics that affect the quality of prickly pear. However, this concentration presented, as an inconvenience, coating peeling at the end of storage.

scholarly journals (192) Effect of Controlled Atmosphere in Postharvest Life of `Elliot' Blueberry

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1044A-1044 ◽  
Author(s):  
Luis Luchsinger ◽  
Alvaro Villalobos ◽  
Antonio Lizana
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Respiratory Rate ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Titrable Acidity ◽  
Postharvest Life ◽  
Positive Effect

Postharvest response to high CO2 controlled atmosphere (CA) was studied in the blueberry (Vaccinium corymbosum L.) cultivar Elliot. Fruit was stored at 0 °C, 90% relative humidity and 15%, 18%, and 21% of CO2 and 5% of O2 and in air (0.03% CO2 and 21% O2). Evaluations were performed after 30 and 60 days of storage and an aditional period of 3 and 6 days at 10 °C (ripening period). Parameters meassured were: color (lightness, hue, and chroma), firmness, soluble solids (SS), titrable acidity (TA), SS/TA ratio, pH, weight loss, decay, physiological disorders, and appearance. The CA caused a positive effect, preserving the quality of the fruit in storage, by decreasing the respiratory rate and decay incidence. The 15% CO2 controlled atmosphere presented the best firmness and lowest decay. Acceptable conditions of quality were kept for 60 days of storage.

scholarly journals Market Quality of Sweetpotatoes after Gamma-irradiation for Weevil Control

HortScience ◽  
1995 ◽  
Vol 30 (5) ◽  
pp. 1049-1051 ◽  
Author(s):  
Raymond G. McGuire ◽  
Jennifer L. Sharp
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Ionizing Radiation ◽  
Ipomoea Batatas ◽  
Radiation Dosage ◽  
Sweet Orange ◽  
Market Quality ◽  
Color Intensity ◽  
Peel Color

Roots of sweetpotatoes [Ipomoea batatas (L.) Lam.] were treated with 200 to 1000 Gy of ionizing radiation from a 60Co source. Within this range, radiation dosage had no effect on surface injury and decay when roots were evaluated after 1 month of storage at 13C and 90% relative humidity. During storage, weight loss by irradiated roots was 0.5% to 3.3% over that of nontreated roots, which, in some instances, affected root firmness. Changes in peel color were visually imperceptible, but raw medullar tissue of the staple-type, white-fleshed cultivar Picadito had a more intense yellow hue with increasing irradiation. The greatest differences were evident after roots had been baked. The hue of the cooked medullar tissue of the sweet, orange-fleshed cultivar Jewel was not changed by increasing irradiation, although roots were darker and had a lower color intensity. With baking, the medullar tissue of irradiated roots of `Picadito' lost some of its yellow tinge, but it also became darker with increased irradiation. Taste panelists reported that irradiated roots were sweeter, but these were not preferred to nonirradiated roots, due, in part, to the darkened appearance of treated samples.

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