scholarly journals Effect of Surface Coatings on the Shelf life and Quality of Cassava

2017 ◽  
Vol 7 (1) ◽  
pp. 46 ◽  
Author(s):  
Loreto Atieno Oduor ◽  
Willis Owino ◽  
Elijah M. Ateka ◽  
Jane Ambuko
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Quality Parameters ◽  
Matter Content ◽  
Surface Coatings ◽  
Dry Matter Content ◽  
African Countries ◽  
Effect Of Surface

Cassava (Manihot esculenta) is grown as an important dietary source of carbohydrates for communities in a number of African countries. However, Cassava is susceptible to postharvest physiological deterioration which affects its quality and leads to the unpalatability and unmarketability of roots after harvest. Edible surface coatings have been found to be effective in preserving the quality of various perishable food products. This study was undertaken with the objective of determining the best combinations and concentrations of both xanthan gum and guar gum capable as a technology for extending the shelf life of harvested cassava roots. Cassava (variety KME 1) was harvested at physiological maturity. The coating formulations used were: 1%, 1.5%, 2% guar gum, 1.5%, 2%, 2.5% xanthan gum, and 1%, 1.5%, and 2.5% xanthan guar/gum combination in the ratio of 1:1 with some roots left as control. Sampling was done at 2-day intervals for 20 days. The coated cassava showed lower respiration and ethylene production rates than the control samples while change in quality parameters; phenols, colour, flesh firmness, weight loss and dry matter content was significantly (P≤0.05) delayed in the coated samples. The results suggested that using 1.5% xanthan guar/gum as an edible coating, cassava shelf life can be extended by upto 20 days at 25 °C.

scholarly journals Influence of Coating Application Methods on the Postharvest Quality of Cassava

2019 ◽  
Vol 2019 ◽  
pp. 1-16 ◽  
Author(s):  
Loreto Atieno ◽  
Willis Owino ◽  
Elijah M. Ateka ◽  
Jane Ambuko
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Guar Gum ◽  
Matter Content ◽  
Postharvest Quality ◽  
Dry Matter Content ◽  
Coating Application ◽  
Mode Of Application ◽  
Significant Difference

Various modes of edible coating application vary in their coat dispersion and film formation, hence the need to determine the most effective mode of application for cassava. Edible surface coatings have been found to be effective in preserving the quality of various food products. However, there are variations in effectiveness among the different coating solutions, hence the need for optimization of the concentrations of the gums used. This study aimed at determining the most efficient coating application method on the cassava postharvest quality. Physiologically mature cassava (variety KME 1) was harvested and divided into seven portions. The various portions were coated using 1.5% xanthan gum, 1.5% xanthan/guar gum, and 2% xanthan/guar gum by both dipping and spraying method. There was no significant difference on the colour, total cyanide, ethylene production, and total phenolic content between the two application methods. The 2% xanthan/guar gum coating showed a significant difference on the dry matter content while the 1.5% xanthan gum coating had a significant difference on the respiration rate and weight loss. The 1.5 xanthan treated roots had a final dry matter content of 72.5% for the sprayed samples and 75.98% for the dipped sample while the 2% xanthan/guar gum treated roots had a final dry matter content of 64.6% and 74.1% for the dipped and sprayed root samples, respectively. The 1.5% xanthan and 2% xanthan/guar gum treated roots showed no significant difference in their action on dry matter content. The 1.5% xanthan/guar dipped and sprayed samples differed significantly on their effect on flesh firmness with final values of 35.4N and 46.1N, respectively, at 20 days after harvest. This study suggested that based on the coating solution and the parameters being observed, there generally was no varying effect of dipping and spraying methods of coating application. The choice of the efficient mode of application to use will depend on other factors such as the easiness of application.

scholarly journals Organic versus integrated apple growing: II. differences in fruit quality parameters

2009 ◽  
Vol 15 (4) ◽  
Author(s):  
P. T. Nagy ◽  
Z. Szabó ◽  
J. Nyéki ◽  
I. Gonda ◽  
I. J. Holb
Keyword(s):  
Production System ◽  
Dry Matter ◽  
Quality Parameters ◽  
Measured Data ◽  
Matter Content ◽  
Research Station ◽  
Dry Matter Content ◽  
Nutrients Uptake ◽  
Good Agreement

The aim our study was to establish whether significant differences in nutrients uptake and quality of fruit existbetween organic and integrated grown apples. The study was performed at the orchard Fruit Research Station, University of Debrecen, at Debrecen-Pallag during 2002–2004. Diameter (mm), weight (g), firmness (N/cm2), dry matter (%) and Vitamin C in fruit were determined. Diameter data showed that the size of apples strongly depended on cultivars and organic apples were larger than integrated ones. Moreover, the effect of year and species strongly affected the apple diameter, size and weight. Measured data of firmness were good agreement in data of diameter and weight. Larger fruits have lower values of firmness due to the structure of fruit flesh. Dry matter content of apples varied between 14.66 and 18.07 in integrated, and 12.87 and 17.29 in organic apples according to cultivars. Values were affected by years and cultivars. From results it was evident that the dry matter content of apples affected by production system. It was lower in organic samples than integrated ones.Vitamin C content of apples was stronger affected by species and years than production system.

scholarly journals Effects of gamma irradiation on shelf life and quality of Black Bengal goat meat

2017 ◽  
Vol 1 (1) ◽  
pp. 65-73
Author(s):  
Saddam Hossain Ruman Khan ◽  
Md Salahuddin ◽  
Md Rezwanul Habib ◽  
Md Mostain Billah ◽  
Md Abu Haris Miah ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Matter Content ◽  
Dry Matter Content ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Irradiated Meat ◽  
Meat Samples ◽  
Black Bengal Goat

This study was undertaken to assess the effects of gamma irradiation (0, 1.5, 2, 4 kGy) on shelf life and meat quality of Black Bengal goat. About 3 kg of fresh Black Bengal goat meat samples were taken and divided into four groups like T1 (non-irradiated, control), T2 (irradiated, 1.5 KGy), T3 (irradiated, 2.0 KGy) and T4 (irradiated, 4.0 KGy). Irradiated and non-irradiated meat samples were stored at refrigeration temperature to elucidate the storage effect. One way ANOVA was performed to investigate the effects of gamma irradiation on different groups. Significant differences were found in color and overall acceptability compared to non-irradiated group and only overall acceptability significantly decreased with increasing storage. No significant differences were observed in flavor, tenderness and juiciness between non-irradiated and irradiated groups. Irradiation influenced color and overall acceptability of chevon. Dry matter content was found higher in 4 KGy irradiated group and increased gradually in day intervals. Cooking loss, free fatty acid, peroxide value and thiobarbituric acid-reactive substances indicated 1.5 KGy irradiation rated best. Microbial findings revealed that 2 KGy irradiated group is better due to safe level of microbial loads which increase shelf life of Black Bengal goat meat. Finally, it may be concluded that 1.5 and 2 KGy doses gamma irradiation in Bengal goat meat enhances sensory attributes, physico-chemical and microbial levels found satisfactory. Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 65-73

scholarly journals Fruit quality of sweet cherry cultivars in superintensive orchards

2005 ◽  
pp. 75-81
Author(s):  
Sándor Thurzó ◽  
Zoltán Szabó ◽  
Imre Holb ◽  
János Nagy ◽  
Ervin Farkas ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Sweet Cherry ◽  
Quality Parameters ◽  
Matter Content ◽  
Stem Length ◽  
Dry Matter Content ◽  
Genetic Characteristics ◽  
Fruit Samples ◽  
Sweet Cherry Cultivars

The fruit quality of 15 sweet cherry cultivars (’Canada Giant’, ’Celeste’, ’Chelan’, ’Ferrovia’, ’Germersdorfi Rigle’, ’Katalin’, ’Karina’, ’Kordia’, ’Linda’, ’Regina’, ’Sam’, ’Sandra Rose’, ’Sunburst’, ’Sylvia’ and ’Techlovan’) was studied under super-intensive growing conditions at Nagykutas. We measured the fruit diameter, fruit width, fruit height, stem length and stem weight, fruit and pit weight and the total dry matter content. There were large differences among the cultivars. These differences are due to the genetic characteristics of fruits because all other conditions were the same. For 11 cultivars, we collected fruit samples several times /2-4/. We examined on this cultivars all the above listed fruit quality parameters. When examining these samples, we have gained information how earlier or later than optimal harvest time influences fruit quality.

scholarly journals Silage fermentation characteristics of grass-legume mixtures harvested at two different maturity stages

2015 ◽  
Vol 31 (2) ◽  
pp. 303-311 ◽  
Author(s):  
Z. Bijelic ◽  
Z. Tomic ◽  
D. Ruzic-Muslic ◽  
V. Krnjaja ◽  
V. Mandic ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Matter Content ◽  
First Year ◽  
Dry Matter Content ◽  
Silage Fermentation ◽  
Almost All ◽  
Two Stages ◽  
The Impact ◽  
Early Harvest

The objective of our study was to investigate the diversity of individual parameters of quality of grass-legume mixture silages harvested in two stages of crop utilization and the impact of the interaction of studied factors on the quality. Legumes as an important source of protein are very difficult to ensilage. However, in mixture with grasses their fermentable characteristics are improved. During the growth and development of plants, their chemical composition changes, hence their ability and suitability for ensiling also changes. In regard to the studied factors, the phase of exploitation had a highly significant impact on almost all quality parameters in both years. By delaying the harvest period, dry matter content in silage has significantly increased and the level of crude protein and NH3-N decreased. In regard to the content of lactic acid, the studied silages fall into category of good quality silages. Its content in the first year ranged from 24.3-31.5 in the early harvest stage and from 27.9-36.2 g kg-1 DM at the late harvest stage, and in the second year from 27.4 to 31.4 in the early harvest stage and from 28.2- 31.9 g kg-1 DM at the stage of late harvest. According to the content of acetic and butyric acids, studied silages can also be considered as silages of good quality.

scholarly journals COMPARING THE QUALITY OF ROUND BALERS WORK

2018 ◽  
Author(s):  
Petr NOVÁK ◽  
Jiří MAŠEK ◽  
Miroslav BULVA ◽  
Lukáš BENEŠ
Keyword(s):  
Dry Matter ◽  
Statistical Significance ◽  
Input Power ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Matter Content ◽  
Microwave Drying ◽  
Dry Matter Content ◽  
Important Quality

Forage harvest belongs to the principal works in contemporary agriculture. Increasingly popular technology is the making round bales. The basic advantage of round balers is application versatility. Harvest method is useful for making hay, straw and haylage, Quality of the bale is dependent on the level of work equipment and operator. This paper is focused on comparing the round baler with variable bale chamber. Round baler Vicon RV 1601 OC14 was compared with round baller Welger RP 435 Master. Both models were equipped with variable chamber. The variable chamber was formed by the endless belts. The evaluation was conducted from quality of work perspective and efficiency. The most important quality parameter was the density of bales. Quality parameters of bales were determined by measuring and weighing. Straw bales and haylage bales were used for studies. Qualitative indicators were converted into dry matter content. Microwave drying according to Swedish University of Agricultural Sciences was used to determine the dry matter. Baler Welger reached better qualitative parameters of work. It was also demonstrated by statistical evaluation using Tukey test. It has clearly demonstrated that round baller Welger achieves significantly greater pressing than round baller Vicon. Greater difference was measured at baling straw. Difference was below the threshold of statistical significance during haylage baling. This difference shows favour of the round baller Welger. On the other hand baler Vicon requires lower input power.

scholarly journals STUDY ON PHYSICO-CHEMICAL AND TEXTURE PROPERTIES OF GELATIN-FREE JELLY DESSERTS

2019 ◽  
pp. 85-89
Author(s):  
N.V. Nepovinnykh ◽  
O.N. Klukina ◽  
N.M. Belova ◽  
N.M. Ptichkina ◽  
B. Aram
Keyword(s):  
Shelf Life ◽  
Binary Mixtures ◽  
Xanthan Gum ◽  
Network Formation ◽  
Guar Gum ◽  
Subjective Assessment ◽  
Konjac Glucomannan ◽  
Physico Chemical ◽  
Gel Network

The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individually (PS-1) or in binary mixtures (PS-1 – PS-2), to study the texture of desserts, responsible for gel network formation of dessert. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures. The polysaccharides and their optimal concentrations were determined (konjac glucomannan 0.4%: xanthan gum 0.6%; locust bean gum 0.2%: xanthan gum 0.8%; iota-carrageenan 0.4%) as structuring agents for the production of desserts without gelatin. Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of texture indicators of desserts was carry out. Probable shelf-life was assessed by measurements of moisture content and water activity. Several organoleptically-acceptable and economically-viable new formulations were identified; one of these successfully reproduces the essential attributes of a well-established and widely-consumed traditional dessert.

scholarly journals Polysaccharide-Based Edible Coatings Improve Eggplant Quality in Postharvest Storage

2019 ◽  
Vol 13 (1) ◽  
pp. 48-70
Author(s):  
Leif Marvin Gonzales ◽  
◽  
Marilou Benitez ◽  
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Matter Content ◽  
Microbial Count ◽  
Dry Matter Content ◽  
Edible Coatings ◽  
Postharvest Storage

Eggplant fruits are highly perishable as they have a short shelf life after harvesting. To prolong the shelf life of perishable goods, application of edible coatings has been utilized. Edible coatings have been used in various agricultural commodities to preserve their quality and prolong their postharvest life. This study was conducted to evaluate the effects of different polysaccharide-based edible coatings on the physico-chemical, biochemical, and physiological properties of eggplant fruits. The experiment was laid out in a Completely Randomized Design with nine (9) treatments and three (3) replications. Four (4) edible coatings were evaluated at two different concentrations. Sodium alginate (AL), pectin (PE), carboxymethyl cellulose (CMC), and cornstarch (CS) were tested at 1 and 2% concentrations. On days 0, 3, 6, 9, and 12, samples were taken for the physicochemical, biochemical, and physiological analysis. The results of the study showed that the application of polysaccharide-based edible coatings significantly reduced weight loss and shriveling It also maintained firmness and VQR, prolonged shelf life, enhanced pH, TSS, TA, preserved vitamin C content, maintained moisture and dry matter content, and reduced respiration and microbial count of eggplant without significantly affecting ethylene production. The different coatings (alginate, pectin, carboxymethyl cellulose, and cornstarch) significantly maintained the quality of eggplants for eight (8) days compared to the control. Among the different coatings tested, alginate showed the best result in maintaining the quality of eggplant fruit. It significantly reduced weight loss, shriveling, and microbial count, and preserved vitamin C content. Therefore, edible coatings, especially alginate, are effective in maintaining eggplant quality during postharvest storage.

scholarly journals Use of New BTH Derivative as Supplement or Substitute of Standard Fungicidal Program in Strawberry Cultivation

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1031
Author(s):  
Maciej Spychalski ◽  
Rafal Kukawka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
Monika Michalecka ◽  
...  
Keyword(s):  
Plant Resistance ◽  
Positive Impact ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Yield And Quality ◽  
Amide Derivative ◽  
Combined Use ◽  
The Impact

Triggering the plant resistance induction phenomenon by chemical compounds, for example acibenzolar-S-methyl ester, has been known and described in scientific literature. Other benzothadiazole derivatives have been also described; however, their properties have not been sufficiently studied. The tested substance, N-methyl-N-methoxyamide-7-carboxybenzo(1.2.3)thiadiazole (BTHWA), is an amide derivative of benzothiadiazole, showing a stimulating effect on plant growth, apart from its plant resistance inducing activity. This article presents the impact of BTHWA, used solo and in the program with fungicides, on the strawberry plants development, fruits health, yield, and quality parameters of the crop. The results show that the combined use of BTHWA and fungicides had a positive impact on the plants health and fruit health and nutraceutical and nutritional composition of compounds when compared to the results obtained when strawberries were treated only with the BTHWA or the fungicide. As a result of BTHWA use, the partitioning of assimilates has changed, which directly translated into the results of the conducted experiments. A reduction in the respiration of the fruit during storage was also observed, possibly due to a reduced disease infestation and a lower dry matter content in the fruit. A correlation between the parameters determined during the experiment was found. The BTHWA mode of action was evidenced to be beneficial to strawberry plants and fruit.

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