Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

Chepngeno, Joyce; Owino, Willis; Kinyuru, John; Nenguwo, N.

doi:10.5539/jfr.v5n2p23

Cited by 23 publications

(18 citation statements)

References 25 publications

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“…(). On the other hand, the beta‐carotene content reported in this study (Table ) is higher compared to previous reports by Chepngeno, Owino, Kinyuru, and Nenguwo () and Msogoya, Majubwa, and Maerere () on African eggplants. This could suggest a wide variability in the beta‐carotene content among African eggplant accessions (Plazas et al., ).…”

Section: Discussioncontrasting

confidence: 88%

“…Studies have shown that most phenolic compounds are concentrated in the skin surface of fruits (Dadalı, Kılıç Apar, & Özbek, 2007 as reported by Mwende et al (2018). On the other hand, the betacarotene content reported in this study (Table 2) is higher compared to previous reports by Chepngeno, Owino, Kinyuru, and Nenguwo (2016) and Msogoya, Majubwa, and Maerere (2014) on African eggplants. This could suggest a wide variability in the beta-carotene content among African eggplant accessions (Plazas et al, 2014).…”

Section: Discussioncontrasting

confidence: 65%

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Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta‐carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta‐carotene content, and the lycopene content. In the fresh state, beta‐carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta‐carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze‐drying presenting the highest retention. Overall, 36.26%s–95.05% (total phenolics) and 31.44%–99.27% (beta‐carotene) were retained during freeze‐drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze‐drying was the most effective in retaining the highest bioactive compounds in African eggplants.

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Section: Discussioncontrasting

confidence: 88%

Section: Discussioncontrasting

confidence: 65%

Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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“…Fruits at earlier stages (turning color) could have longer shelf life due to low physiological activity compared to later stages under ZECC condition. The antifungal application maintains firmness through 6% CaCl2, saving its quality attributes and further enhancing shelf life, similar to reports by Arthur et al and Chepngeno et al [3,14].…”

Section: Shelf Lifesupporting

confidence: 86%

Untitled

2020

J Ecosci Plant Rev

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Tomato (Lycopersicon esculentum Mill) is one of the important commercial high value crops of Afghanistan. Among the different local varieties grown in Afghanistan, the "Pearson" variety is most popular because of its good commercial value due to its uniform globe shape and medium to large size. The study is conducted to understand the effects of different harvesting stages and postharvest treatments on the shelf life and postharvest quality of tomatoes (Pearson variety) stored under the Pusa Zero Energy Cool Chamber (ZECC) at the research farm of Agriculture Faculty, Kabul University. This is the first time that ZECC is introduced in Afghanistan for enhancing fruit shelf life. The standard dimension ZECC was built with 165 x 115 x 67.6 cm dimensions. After harvesting tomatoes at different maturity stages (Turning, Pink, and Light red color stages), fruits were precooled, graded, and treated with different concentrations of CaCl2 and mint leaf extract solutions. Thereafter, the tomatoes were placed in plastic baskets and stored in the Zero Energy Cool Chamber. During storage period, Total Soluble Solids (TSS, 0 brix), pH, firmness (gr cm-2), shelf life, pericarp thickness (mm), fruit volume (cc), and fruit density were recorded. Two factorial CRD design was considered with harvesting stages as the first factor and postharvest treatments as the second factor. The data revealed that the shelf life of tomatoes was extended up to 29 days under T2 (turning color fruits treated with 6% CaCl2) and followed by T8 (turning color fruits treated with 6% CaCl2 + 6% mint Leaves extract) up to 28 days. Under T2, quality parameters such as TSS and pH increased from 3.85%brix and 2.85 to 4.4 0 brix and 3.4, respectively. Firmness, pericarp and volume decreased from 1750 grcm-2 , 0.75cm and 135 cc to 840 grcm-2 , 0.67cm and 127 cc, respectively. At the last observation, density remained unchanged (1.00 gr/cc). In conclusion, tomatoes harvested at the turning-color stage treated with 6% CaCl2 and followed by 6% CaCl2 + 6% mint leaves' extract had a significant effect on the enhancement of shelf life and quality of tomatoes under ZECC condition.

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“…On the other hand, Gonz alez Aguilar et al (2008) showed that the combination of HWT + antioxidant solution increased the synthesis of carotenoids in minimally processed mangos during the first days of cold storage, with the highest rate observed during ripening. By contrast, the combination of HWT and CaCl 2 in cold-stored papaya (Ay on- Reyna et al, 2015), carrots, and eggplants (Chepngeno et al, 2016) reduced the BC content.…”

Section: Discussionmentioning

confidence: 90%

A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

López‐López¹,

López‐Valenzuela²,

Delgado‐Vargas³

et al. 2018

horts

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‘Keitt’ mango is one of the most important cultivars, and it is usually stored at a low temperature during its commercialization to extend shelf life and reach distant markets. However, it is susceptible to chilling injury (CI) and some prestorage treatments are required to reduce the incidence of this disorder. This research shows for the first time the protective effect of a combination hot water-calcium lactate (Ca) against CI in mango fruit cv. Keitt. Fruit were subjected to hot water treatment (HWT) (46.1 °C, 75–90 minutes) or treated with 0.5% Ca or with the combination HWT + Ca, stored at 5 °C for 20 days, and ripened at 21 °C for 7 days. CI index (CII), electrolyte leakage (EL), malondialdehyde (MDA) production, bioactive compounds, antioxidant capacity [2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazil (DPPH)], and activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX)] were analyzed in mango samples after 0, 10, and 20 days of cold storage and after ripening. Hot water treatments (HWT and HWT + Ca) were more effective than Ca in providing protection against CI as evidenced by lower incidence of symptoms and lower EL and MDA. HWT + Ca increased the content of phenolics, flavonoids, and carotenoids during the cold storage, which correlated with the antioxidant capacity by ABTS. SOD and APX showed higher activity in HWT + Ca–treated fruit, whereas CAT activity was higher in fruit with HWT and Ca. These results suggest that HWT + Ca provided CI tolerance of ‘Keitt’ mango by activation of the enzymatic and nonenzymatic antioxidant systems.

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Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

Cited by 23 publications

References 25 publications

Effect of drying methods on the retention of bioactive compounds in African eggplant

Effect of drying methods on the retention of bioactive compounds in African eggplant

Untitled

A Treatment Combining Hot Water with Calcium Lactate Improves the Chilling Injury Tolerance of Mango Fruit

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