Postharvest Changes in Weight and Sugar Content of Cactus Pear [Opuntia Ficus-indica (L.) Mill.] Fruit under Integrated Handling Practices

Abstract

The experiment was conducted to determine the effect of integrated postharvest chemical, packaging and storage treatments on weight loss and sugar content of cactus pear fruits. The treatments were factorial combinations of chemical (Control, 0.022 mM Salicylic Acid, and 27 mM CaCl 2 ), two packaging (unpackaged and packaged with polyethylene sheet) and two storage condition (ambient and evaporative cooler (EC)) in completely randomized design with three replications. Temperature and relative humidity of storage environments, weight and decay loss, and reducing and total sugar content of cactus pear fruits were recorded during 21 days of storage. EC significantly maintained parameters of cactus pear fruits tested by reducing mean temperature 2.81°C and increasing relative humidity by 11%. Packaging also reduced weight and decay loss and maintained sugar contents. Similarly, CaCl 2 treatment enabled better retention of weight and sugar content of cactus pear fruits followed by Salicylic acid. Hence, integrated use of CaCl 2 , packaging and EC are recommended to maintain lower weight and decay loss and higher reducing and total sugar contents and to extending shelf life of cactus pear fruits.

Opuntia ficus-indica L. Fruits Cold Storage Using Different Packaging Materials

“…The fruits employed in this study were sourced from a company located in the south of Portugal, in the Alentejo region (Latitude: 38.74000562683715, Longitude: 7.815030812780606), that produces fruits of a regional "orange" variety (Figure 1). years, studies have been conducted concerning the storage of prickly pear fruits; however, most of these studies either use minimally proceeded fruits or edible coatings [22][23][24]. Furthermore, there are not many studies involving the usage of biodegradable plastics.…”

“…Further investigation is thus needed to assess how long it is possible to commercialize the fresh prickly pears with good organoleptic and nutritional quality, using simple and applicable storage methodologies, such as modified atmosphere packaging. In recent years, studies have been conducted concerning the storage of prickly pear fruits; however, most of these studies either use minimally proceeded fruits or edible coatings [22][23][24]. Furthermore, there are not many studies involving the usage of biodegradable plastics.…”

Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

“…However, the quick spoilage nature of the fruits and limited value addition practices in the area causes substantial loss of this high-value food security crops and diminishes the farmers’ income. It has been identified that cactus pear fruit can be processed into jelly, jam and juice ( Shumye Adilu et al., 2020 ) in order to reduce its postharvest loss and enhance its diversity for people usage. But, there was no sufficient scientific data and literatures in Ethiopia, particularly in the Tigray region that indicate the suitability and usage of cactus pear fruit in value addition practices.…”