Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage

Bananas are exposed to serious post-harvest problems resulting in agricultural and economic losses across the world. The severity of problem is linked with the process of rapid ripening and pathogens attack. Such problems have led to economic losses as well as a lower yield of nutritionally rich bananas. The global demand to increase the life span of bananas and their protection from pathogens-borne diseases urged the use of antimicrobial edible coatings of nanoparticles. The present experiment has explored the innovative development of green synthesized nanoparticles from Eucalyptus leaf extract (ELE) to increase the shelf life of bananas up to 32 days from the day of collection. Statistically significant results were recorded (P = 0.05) by applying five different concentrations of silver nanoparticles (AgNPs) in ranges of 0.01–0.05%. Various morphological and physiological parameters such as color, decay, firmness, weight loss, pulp to peel ratio, pH, titrable acidity (TA), phenolic contents, protein estimation, ethylene production, starch content and total soluble sugars were measured in Cavendish banana (Basrai). Bananas treated with 0.01% AgNPs showed maximum control on its ripeness over morphological and physiological changes. The increase in shelf life was in order 0.01%>0.02%>0.03%>0.04%>0.05%> control. Further, AgNPs reduced the process of ripening by controlling ethylene production. The result has also proved the safety of banana consumption by simple removal of banana peel as penetration of AgNPs from the peel to the pulp was not detected. It is recommended to use 0.01% AgNPs to enhance the shelf life of banana without effecting its nutritive value.

show abstract

“…respiration rate in peel by lowering oxygen level and increasing CO 2 level which is an inhibitor of starch breakdown [58, 77,78].…”

Section: Plos Onementioning

confidence: 99%

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Nayab

Akhtar

2023

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…In any case, the sensors should correctly monitor the rate of deterioration of fruit freshness [ 37 ]. An array of concepts for fruit freshness sensors or indicators have been developed including aldehyde [ 38 , 39 ], volatile organic compounds (VOC) [ 40 ], ethanol [ 41 ], hydrogen sulfide (H 2 S) [ 42 ], pH [ 43 , 44 ], and CO 2 [ 45 ]. The sensors or indicators are integrated into the food package as a visible indicator, label, or tag that undergoes color changes according to changes in the freshness markers and/or analytes.…”

Section: Smart Packaging Systems For Fruit Freshnessmentioning

confidence: 99%

Fruit Quality Monitoring with Smart Packaging

Alam

Rathi

Beshai

et al. 2021

Sensors

View full text Add to dashboard Cite

Smart packaging of fresh produce is an emerging technology toward reduction of waste and preservation of consumer health and safety. Smart packaging systems also help to prolong the shelf life of perishable foods during transport and mass storage, which are difficult to regulate otherwise. The use of these ever-progressing technologies in the packaging of fruits has the potential to result in many positive consequences, including improved fruit quality, reduced waste, and associated improved public health. In this review, we examine the role of smart packaging in fruit packaging, current-state-of-the-art, challenges, and prospects. First, we discuss the motivation behind fruit quality monitoring and maintenance, followed by the background on the development process of fruits, factors used in determining fruit quality, and the classification of smart packaging technologies. Then, we discuss conventional freshness sensors for packaged fruits including direct and indirect freshness indicators. After that, we provide examples of possible smart packaging systems and sensors that can be used in monitoring fruits quality, followed by several strategies to mitigate premature fruit decay, and active packaging technologies. Finally, we discuss the prospects of smart packaging application for fruit quality monitoring along with the associated challenges and prospects.

show abstract

“…When stored in CA, especially when the CO 2 level is higher than 25 kPa, mangoes typically suffer from physiological disorders [99]. The mango variety "Tommy Atkins" produced more ethanol when stored in CA containing 50 kPa and 70 kPa CO 2 , and the respiration rate increased when the CO 2 level was higher than 45 kPa [102]. The production of volatile compounds that produce the mangoes' aroma is also affected by CO 2 levels (>6 kPa).…”

Section: Atmosphere Preservation At Extremely Modified Gas Concentration (H-co 2 and H-o 2 )mentioning

confidence: 99%

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

View full text Add to dashboard Cite

Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

show abstract

Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage

Cited by 23 publications

References 23 publications

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Fruit Quality Monitoring with Smart Packaging

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Contact Info

Product

Resources

About