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

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.

scholarly journals The effect of Ocimum basilicum L. essential oils toward quality of Oreochromis niloticus fillet in the cold storage

2006 ◽  
Vol 4 (1) ◽  
pp. 22-26 ◽  
Author(s):  
RIKHAYATI RATIH WIDATI ◽  
SURANTO SURANTO ◽  
ARTINI PANGASTUTI
Keyword(s):  
Essential Oils ◽  
Cold Storage ◽  
Oreochromis Niloticus ◽  
Ocimum Basilicum ◽  
Plate Count ◽  
Bacterial Number ◽  
Microbiological Test ◽  
The Third ◽  
Water Value

The aims of this research was to study the effect of Ocimum basilicum L. essentials oils toward quality of Oreochromis niloticus fillet during cold storage by examining in the physical, chemical, and microbiological treatments respectivelly. The research was conducted using the complete random design of factorial consisting of 2 factors: (i) the variation of O. basilicum essential oils treatment, there were without essential oils, 0.025%, 0.05%, and 0.075%; (ii) the duration of fish storage: 0, 3, and 6 days. The observed parameters were: the physical freshness of fish, total volatile base (TVB), pH, water value, total plate count and organoleptic test. The data were analyzed by determine treatment effect toward all variable and duncan’s multiple range test (DMRT) on the level 5%. The results showed that based on the physically testing control become deterioration on the third day, while fillet added with O. basilicum essential oils become deterioration in six days. Based on TVB test, the control fillet and fillet treated with 0.075% of O. basilicum essential oils become deterioration on the day of six. Fillet treated with 0.025% and 0.05% of O. basilicum essential oils still fresh in six days. The highest increasing of water value was on the control of fillet. Based on the microbiological test, the addition of O. basilicum essential oils reduced the bacterial number, fillet still fresh on the third day

scholarly journals Physicochemical Traits of Seedless Barberry (Berberis vulgaris L.) Fruits Stored Under Refrigeration as Affected by Heat and Calcium Chloride Treatments

2018 ◽  
Vol 51 (4) ◽  
pp. 73-86
Author(s):  
F. Moradinezhad ◽  
M. Mehregan ◽  
M. Jahani
Keyword(s):  
Calcium Chloride ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Hot Water ◽  
Appearance Quality ◽  
Postharvest Application ◽  
Fruit Samples ◽  
Dried Fruit ◽  
Chloride Treatment

Abstract The loss of chemical characteristics and quality of the fresh seedless barberry fruit during storage and qualitative losses of its dried fruit are the most important postharvest challenges in barberry industry and its exports. The fresh harvested fruit samples were dried using an electrical drier at 50°C to 50% moisture content. Thereafter, the effects of hot water alone (65°C for 45 sec), and hot water + 2% calcium chloride were carried out on the quality maintenance and chemicals during the cold storage of seedless barberry. The results showed that the samples treated with calcium chloride stored at 2°C had the highest TSS over time, whereas the titratable acidity of barberry fruits was not significantly affected by postharvest treatments. Hot water alone or in combination with calcium chloride treatment increased redness and chroma values result in better appearance quality than control. In addition, the treatments reduced the variable L* and thereby enhanced fruit lightness. The highest antioxidant content (% 77.92) was observed in hot water treated samples and the lowest (% 54.28) was obtained on control. Also, the highest amount of anthocyanins and antioxidants were obtained from samples treated with hot water. Only calcium chloride treatment had a significant effect on Ca content of the samples. The results revealed that postharvest application of hot water and calcium chloride treatments improved the appearance quality and nutritional values of fresh seedless barberry fruit, as well as extend the cold storage life, likely due to reduced pathogen contamination.

Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Muhammad Shahzad Saleem ◽  
Shaghef Ejaz ◽  
Muhammad Akbar Anjum ◽  
Aamir Nawaz ◽  
Safina Naz ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Edible Coating ◽  
Postharvest Application
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