Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

Joshi, Arpit V.; Baraiya, Nilanjana S.; Vyas, Pinal B.; Rao, T. V. Ramana

doi:10.32381/jpsr.2018.34.02.7

Cited by 6 publications

(2 citation statements)

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“…The results show a marked reduction of TSS between control and treated banana over storage, which is in accordance with results reported by Madan et al 33 The delay in TSS value in treated samples might be due to control in the conversion of starch to sugars. 34 The reduction in ripening rate of brick-ashtreated banana, compared to the control, may have resulted in a slower conversion of starch to sugars, which could explain the delay in the increase of TSS values observed in the treated samples.…”

Section: Total Soluble Solids (Tss)mentioning

confidence: 97%

Ethylene Scavenger from Brick Ash: A Sustainable Alternative

Patil

et al. 2023

ACS Sustainable Chem. Eng.

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Most commercially available ethylene scavengers are based on potassium permanganate (KMnO 4 ) which have limitations due to food safety issues. In the present study, an industrial byproduct brick ash that has a significant capacity to adsorb ethylene at room temperature is reported. The material is subjected to thermal treatment for activation and subsequently characterized by scanning electron microscopy (SEM), particle size and surface analysis, Fourier transform infrared (FTIR) spectroscopy studies, and elemental composition analysis. A significant change was observed in the surface morphology of brick ash obtained from SEM and Brunauer−Emmett−Teller (BET) analysis wherein the surface of brick ash became highly porous after being activated at 1000 °C. This was accompanied by reduction in the average particle size of brick ash to <250 μm. The ethylene adsorption capacity was estimated using a 200-ppm commercial ethylene gas stream. It was observed that observed that the ethylene adsorption capacity increased from 52.5 ± 3.5 μL/g to 187.28 ± 6.2 μL/g as the temperature of activation varied from 500 °C to 1000 °C, respectively. The adsorption of ethylene on the brick ash was confirmed by the observance of FTIR peaks at 1380 and 1872 cm −1 . The practical applicability of the developed ethylene scavenger was evaluated through shelf life studies on bananas, conducted at 22−24 °C and 65% relative humidity. Analysis of various quality parameters concluded that the treated sample showed an increase in shelf life of 8 days, compared to the control sample. The comparison was made with commercially available KMnO 4 -based ethylene scavengers that showed similar scavenging capacity. Thus, brick ash can be an effective and sustainable alternative ethylene scavenger to extend the shelf life of ethylenesensitive fresh produce.

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Section: Total Soluble Solids (Tss)mentioning

confidence: 97%

Ethylene Scavenger from Brick Ash: A Sustainable Alternative

Patil

et al. 2023

ACS Sustainable Chem. Eng.

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“…Gum ghatti (3%) plus clove oil (0.1%) retained the ascorbic acid, total phenols, and antioxidant activity in both fruits. In bananas, shelf life was extended by 3 days in both fruits relative to the control (Joshi et al., 2017, 2018).…”

Section: Formulation Of Edible Coatingsmentioning

confidence: 99%

Nanotechnology‐enhanced edible coating application on climacteric fruits

Odetayo

Tesfay

Ngobese

2022

Food Science & Nutrition

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Climacteric fruits continue to ripen after harvest and produce ethylene, coupled with an increase in respiration rate, which contributes to more rapid perishability. Inhibition of ethylene biosynthesis has been shown to be an efficient way to delay the onset of ripening and lengthen shelf life. The use of edible materials as coatings presents an efficient approach in preserving the quality of fruits. Edible coatings have many benefits, such as affordability, ease of application, and use of natural ingredients. Nanotechnology provides interesting approaches to the management of fruit shelf life after harvest. Nanotechnology has the capacity of producing new materials by minimizing the size of components to a nanometric level. These kinds of nanomaterials possess distinct and improved properties for delaying fruit ripening and decay. The main goal of adding nanoparticles to edible coatings is to enhance the biopolymer's mechanical and water vapor barrier properties. Nanoparticles also contain biopolymer‐like features and are thought to have superior antibacterial, antifungal, and antiviral properties than edible coatings. This review is aimed at summarizing recent findings on the application of edible coatings in the form of nanoparticles, and their effect on quality parameters and shelf life extension of climacteric fruits. Peer‐reviewed articles were obtained by using Scopus and science direct. The current materials widely used for coating climacteric fruits are zinc, silver and chitosan nanoparticles. Zinc nanoparticles have been shown to be more effective in delaying ripening significantly by reducing weight and moisture loss and ensuring retention of fruit firmness. Further research is needed to understand their effect on other physicochemical properties of fruits.

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