Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Kaur, Ajinder; Gill, P. P. S.; Jawandha, S. K.

doi:10.1007/s13197-019-03823-5

Cited by 8 publications

(3 citation statements)

References 18 publications

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“…Demes et al (2021) and Choudhary and Dhruve (2014) also supported the findings of this experiment on specific weight loss in tomato crops. Kaur et al (2019) in their experiment found that the effect of sodium benzoate on postharvest conditions helps to reduce the weight loss percentage. Similarly, Venkatram et al (2015) reported that the application of sodium benzoate on apples during storage also helped to reduce the weight loss percentage.…”

Section: Effect On Weight Loss Percent Of Tomatomentioning

confidence: 99%

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

K. C.,

Thapa,

Bhatt

et al. 2023

AgroEnviron. Sustain.

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In recent years, the practice of increasing the shelf life of post-harvest crops is gaining attention worldwide due to the failure of proper techniques to increase post-harvest shelf life. Tomatoes are fragile and have a low shelf life. It fetches low market prices during on-season production and fetches high market prices during off-season production. To address this scenario, research was conducted to study the effect of different preservatives on various physiochemical attributes of tomato (Lycopersicum esculentum). The effects of preservatives were studied on shelf life, disease infestation days, total soluble solids (TSS), titratable acidity (TA), pH, and weight loss percentage (WLP) at 2-day intervals during the storage period. The 7 treatments used were 2% CaCl2, 4%, CaCl2, 1% GA3, 3% GA3, 1000 ppm sodium benzoate, 2000 ppm sodium benzoate, and control in distilled water with 3 replications each. Each replication was immersed in a chemical preservative for 20 minutes and kept in a polyethylene bag. Among the treatments, fruits treated with 3% GA3 recorded the longest shelf life of 31.33 days, followed by 1% GA3 (27 days) and 4% CaCl2 (22 days) over the control (15.667 days). Disease incidence days were highest for 3% GA3 (32.33 days) followed by 1% GA3 (28.33 days) and 4% CaCl2 (23 days) over control (16.667 days). The percentage of physical weight loss on the day of data recording was minimum for 3% GA3 treated fruits and maximum for control. Similarly, TA, TSS, and pH of treated fruits show significant results over control.

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Section: Effect On Weight Loss Percent Of Tomatomentioning

confidence: 99%

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

K. C.,

Thapa,

Bhatt

et al. 2023

AgroEnviron. Sustain.

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“…The titratable acidity recorded the lowest decrease in SA treated strawberries as compared with the controls while dipping in 2% citric acid led to a sharper decline in it. A lower decrease in the titratable acidity may be attributed to a reduced respiratory rate as the decline of the titratable acidity in fruits has been attributed to the use of organic acids as respiratory substrates (Kaur et al 2019).…”

Section: Titratable Aciditymentioning

confidence: 99%

Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage

IONICĂ¹,

PLEȘOIANU²,

Nour³

2022

BUASVMCN-FST

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The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.

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“…The control samples had significantly lower TA value than the treated samples during the last three weeks of storage. The initial increase of the titratable acidity could be attributed to the weight loss of the fruits while the decrease of TA in the later storage time is due to the consumption of organic acids in respiratory processes (Kaur et al, 2019).…”

Section: Titratable Aciditymentioning

confidence: 99%

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

Pleșoianu

Tuţulescu

Nour

2020

Not Bot Horti Agrobo

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Fresh highbush blueberries (Vaccinium corymbosum L.) are one of the most popular soft fruits characterized by attractive sensorial attributes and high antioxidant potential. They are highly perishable as they are susceptible to various microbial infections, both pre- and postharvest. The present research was conducted to investigate the effects of postharvest treatments with citric (2%), benzoic (0.2%) and sorbic (0.2%) acids on physicochemical, biochemical and microbiological evolution of fresh blueberries under cold storage conditions. Samples were evaluated initially and at 7-day interval for dry matter, total soluble solids, titratable acidity, total phenolic content, total flavonoid content, antioxidant activity and surface microbial load for six weeks storage time. Chemical treatments significantly reduced the microbial growth on the fruit surface throughout the storage period as compared to the control samples, but they caused a significant increase in moisture loss (sorbic acid > benzoic acid > citric acid > water), probably due to the partial damage of the natural cuticular wax layer covering the fruit. Antimicrobial effects of chemical treatments were more noticeable than their biochemical effects. Total phenolic, total flavonoid content and antioxidant activity showed similar variation pattern during storage in treated and control samples. However, at the end of the storage period, antioxidant activity was significantly higher in samples treated with citric acid and benzoic acid as compared with control samples.

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Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature

Cited by 8 publications

References 18 publications

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

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