Different bio-chemical changes at low temperature storage on chilling injury and storage life of commercial cultivars of mango Mangifera indica L.

Gokidi, Yugandhar; Bhagwan, A.; A, Kiran Kumar; Cheena, J

doi:10.22271/chemi.2021.v9.i1an.11668

Cited by 4 publications

(1 citation statement)

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“…Refrigerated storage reduces the respiratory rate and fresh mass loss of fruits (Siddiqui, 2015), maintaining their organoleptic characteristics (Zhang et al, 2017). Therefore, the refrigeration during postharvest storage is the most basic and efficient technique to extend the fruits shelf life (Lufu et al, 2021;Yugandhar et al, 2021). However, as tropical fruits are sensitive to cold, the management of post-harvest temperature requires attention because, at subcritical temperatures, the disturbance known as chilling injury will manifest itself, compromising the sensory quality of the product (Mustafa et al, 2016;Yugandhar et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of cold storage on shelf life of sour passion fruit progenies

et al. 2022

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The present study aimed to evaluate the storage fruit potential of sour passion fruit progenies at temperatures of 7, 14 and 25 °C. The fruits were harvested at 30% yellow peel color, selected, sanitized and stored under refrigeration in chambers with relative humidity of 80% (± 5%) for a period of 12 days. The experiment was installed in a factorial scheme (3 × 3 × 4), with three progenies selected in the breeding program (P42, P45 and P49), three storage temperatures (7, 14 and 25 ° C) and four evaluation periods (0, 4, 8 and 12 days after storage). Analyzes of fruit mass, pulp mass, pericarp mass, pulp yield, pericarp thickness, water loss, soluble solids content, titratable acidity and ascorbic acid content were performed. There were significant differences among the studied progenies, P49 showed better traits than the other progenies, mainly regarding the resistance to water loss, the main trait that affects the quality of the fruits. Storage at 14 °C for twelve days is feasible to maintain the quality of sour passion fruit. The temperature of 7 °C inhibits the ripening of the fruits and promotes dehydration, confirming the non-recommendation of storage in this condition.

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Section: Introductionmentioning

confidence: 99%

Effect of cold storage on shelf life of sour passion fruit progenies

et al. 2022

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A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

Alemu,

Kuyu

2024

Food Science & Nutrition

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In Ethiopia, a diverse array of cereal‐based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal‐based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal‐based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

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