EXTENSION OF BITTER GOURD (MOMORDICA CHARANTIA L.) STORAGE LIFE THROUGH THE USE OF REDUCED TEMPERATURE AND POLYETHYLENE WRAPS

Abstract

Bitter gourd (Momordica charantia L.) fruits were stored individually wrapped in low density polyethylene (LDPE) film or unwrapped for up to 21 days at 5-7C, 20-22C and 28-30C, respectively. Assessment was done on several quality parameters including marketable quality. Storage offilm-wrapped fruit at 5-7C resulted in extension of shelf-life in excess of two weeks and delayed appearance of chilling injury symptoms. Additionally, film-wrapped fruits stored at 5-7C were still marketable after 21 days, had lowest fresh weight losses, less softening, reduced incidence ofpostharvest rots and minimal changes in vitamin C content and pH. Storage of individually wrapped fruits at reduced temperatures therefore offers an effective method of prolonging the shelf-life of bitter gourd.

Mathematical modeling and performance analysis of thin layer drying of bitter gourd in sensible storage based indirect solar dryer

“…Bitter gourd extracts are also used for the treatment of ulcer, malaria, pain and hypertension (Grover and Yadav, 2004). Bitter gourd is also very perishable as like other fresh fruits and vegetables due its high moisture content (89-93%), which leads to rapid biochemical changes resulting in yellowing and microbial spoilage (Mohammed and Wickham, 1993). Many food preservation methods can be adopted for storage like canning, freezing and controlled atmosphere storage but all these methods are expensive and the hot air drying method is the best method for preservation (Kalra et al 1983).…”

Postharvest physiology and quality of bitter melon (Momordica charantia L.)

“…Changes in ethylene production and respiration rates coincided with visual chill-induced changes. Mohammed and Wickham (1993) resistance and electrolyte leakage preceded the onset of visible chilling injury symptoms in bitter melon. A greater number of fruits stored at 75°C ripened and split when transferred to 15°C as compared to fruits transferred from 10 and 125°C.…”

“…Increases in respiration and ethylene production rates during storage of mature fruits indicate a climacteric behavior (Kays and Hayes, 1978;Zheng, 1986). Mature bitter melon have high ethylene production rates compared to those of other ripening cucurbit fruits including melons, and ripening can be induced by applying ethylene (Kays and Hayes, 1978;Zheng, 1986) or storing at ambient temperatures (Mohammed and Wickham, 1993). Carotenoids increase greatly during the ripening process, with the fruit changing from green to yellow, and the seed cavity becoming bright red (Rodriguez et al, 1976).…”

“…Pantastico et al (1975) recommended storage at 2-3°C with high humidity and did not mention the chilling-sensitive nature of bitter melon. Recently, Mohammed and Wickham (1993) reported that bitter melon could be stored for 21 days at 5-7°C without chilling symptoms if the fruits were protected with polyethylene film wrap. The time and temperature conditions required to induce chilling injury in bitter melon are unclear, and recommended storage temperatures need to be more clearly defined.…”

POSTHARVEST RETARDATION OF SENESCENCE IN SHADO BENNI (ERYNGIUM FOETIDUM, L.) PLANTS

“…Koch's postulate (Brathwaite 1981) was carried out on decayed plants to determine the fungi that were responsible for decay as described previously by Mohammed and Wickham (1993).…”