Postharvest technologies to maintain the quality of tropical and subtropical fruits

Yahia, Elhadi M.; Ornelas‐Paz, José de Jesús; Elansari, Atef M.

doi:10.1533/9780857093622.142

Cited by 15 publications

(11 citation statements)

References 91 publications

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“…TA increased on day 7 of storage for sample A and remained stable on days 14 and 21 of storage period compared to the treated samples B, C, and D that showed variations in their TA. TA is employed as ripening index for both tropical and subtropical fruits [20,21]. According to [22], TA value plays an important role in fruit taste which is a quality gauge in the processing of juice in the food and beverage industry.…”

Section: Tritrable Acid (Ta)mentioning

confidence: 99%

Effect of Postharvest Treatments on Shelf Life and Quality of Pepper

Akinyemi

Obasi

Faajir

2018

AJRCS

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The experiment was conducted to study the effect of chlorine, packaging materials and storage condition on quality and shelf life of pepper. Fruits and vegetables are sources of digestible food. Peppers are good sources of carbohydrates, vitamins and minerals and are considered as staple source of stew and soup ingredient in Nigeria. Pepper are highly perishable, proper handling of pepper will enable it to store for some weeks. Pepper were stored in four different storage methods: non-treated and stored in evaporative cooler, non-treated stored in basket, treated with chlorine and stored in basket and treated with chlorine stored in evaporative cooler. All kept at ambient (Temperature 25-28°C & relative humidity 70-90%) condition. The sack wall of evaporative cooler and basket was constantly wet with water. Data on physiological weight loss (%), decay (%), nonmarketability (%), shelf life (days), total soluble solid (TSS), tritrable acid (TA) were taken. At 21 days of storage period, pepper treated and stored in evaporative had 44.76% marketability while other treatments had more than 67% pepper fruits were non-marketable. With the use of evaporative cooler, shelf life of pepper had extended up to 21 days as compared to non-treated and without packaging.

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Section: Tritrable Acid (Ta)mentioning

confidence: 99%

Effect of Postharvest Treatments on Shelf Life and Quality of Pepper

Akinyemi

Obasi

Faajir

2018

AJRCS

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“…Due to chemical treatment used for storage, samples B, C, D and E showed significantly low rate of senescence in days 7 and 14 (Table 1) of storage period, hence low occurrence of TSS/TA ratio was observed during those storage days. Apart from its use as a maturity index, TSS/TA ratio is employed as ripening index for both tropical and subtropical fruits (Yahia et al, 2011;Guerreiro et al, 2016). According to Fawole and Opara (2013), TSS/TA value plays an important role in fruit taste which is a quality gauge in the processing of juice in the food and beverage industry.…”

Section: Sugar-acid Ratio Of Treated Tomato Samplesmentioning

confidence: 99%

Effect of packaging and chemical treatment on storage life and physicochemical attributes of tomato (Lycopersicon esculentum Mill cv. Roma)

Anyasi¹,

Aworh²,

Jideani³

2016

Afr. J. Biotechnol.

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Fresh fruits and vegetables are inherently more liable to deterioration under tropical conditions characterized by high ambient temperatures and humidity. In determining the effects of chemical treatment on tomatoes (Lycopersicon esculentum Mill cv. Roma), fruits purchased at turning stage of ripening were packaged in low density polyethylene bags (60 µ) containing wooden dust particles moistened with 400 ppm potassium permanganate solution. Samples were treated with hot water dip, boric acid (H₃BO₃) dip at 1000 ppm, CaCl₂ dip at 10,000 ppm, a combination of H₃BO₃ and calcium chloride treatment as well as control. Results of chemical treatment showed increase in weight loss, pH, and a slight increase in moisture content. Total soluble solids and titratable acidity of samples showed a steady decrease, with data on physicochemical qualities collected at 7 days interval. Fruits stored with hot water and combination of H₃BO₃ and CaCl₂ treatments showed higher keeping quality. Shelf life elongation treatments used at tropical ambient temperature of 30 ± 2°C was able to preserve tomato fruits for 21 days from spoilage and microbial attack while retaining its colour and other physicochemical properties.

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“…); physical losses (mass loss, texture loss and mechanical damages); biochemical changes (in: soluble solids content, titratable acidity, vitamin C, phytochemicals etc. ); and changes in enzymatic activities and pathological deterioration (diseases) (Yahia et al, 2011;Kahramanoğlu, 2017). Postharvest diseases are among the main causes of postharvest losses.…”

Section: Introductionmentioning

confidence: 99%

“…in pome fruits and stone fruits; anthracnose (Colletotrichum spp.) in apples, avocados, bananas and mangoes; and brown rot (Monilia fructiocola) in apples, apricots, peaches and nectarines (Hardenburg et al, 1986;Thompson, 2008;Yahia et al, 2011;Madbouly et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…However, the waxy cuticle generally gets removed or damaged during washing or other handling practices. Therefore, the application of protective coatings (including wax) has been used in the fruit industry since the twelfth century, not only against microbial decay but also to prevent physiological changes, physical losses and biochemical changes (Yahia et al, 2011). Thus, the application of EF and other protective coatings serves the same role as the application of waxes and helps to reduce postharvest losses.…”

Section: Introductionmentioning

confidence: 99%

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Application of plant natural products for the management of postharvest diseases in fruits

Wan

Kahramanoğlu

Okatan

2021

Folia Horticulturae

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Prevention of postharvest losses has been a very important concern in the scientific world for many centuries, since adoption of an effective means to curtail such losses is believed to help in reaching sustainability in horticultural production and prevention of hunger around the world. The main means of deterioration in fruits, which may occur after harvest, include physiological changes/losses, physical losses, biochemical changes, changes in enzymatic activities and pathological deterioration. Among these, diseases cover the most important part; the losses due to diseases range from 5% to 20%, and this figure may extend up to >50% in the cases of certain susceptible cultivars. Fungicides have been the most important tool for the management of postharvest diseases for many years, together with hygiene, cold storage and packaging. However, due to the scientifically confirmed hazards of agro-chemicals on environment and human health, the acceptability of agro-chemicals decreased and scientists turned their attention towards natural alternatives. Most tropical and subtropical fruits contain a superficial cuticle, which helps them to regulate respiration and transpiration and protects against microbial decay. However, the waxy cuticle is generally being removed or damaged during washing or other handling practices. Therefore, the application of protective coatings (including wax) has been used in the fruit industry since the twelfth century, against microbial decay and for maintaining an acceptable standard of postharvest quality. This review aims to summarise and discuss the main natural products used for this purpose, to provide a broad-in-scope guide to farmers and the fruit storage sector.

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Postharvest technologies to maintain the quality of tropical and subtropical fruits

Cited by 15 publications

References 91 publications

Effect of Postharvest Treatments on Shelf Life and Quality of Pepper

Effect of Postharvest Treatments on Shelf Life and Quality of Pepper

Effect of packaging and chemical treatment on storage life and physicochemical attributes of tomato (Lycopersicon esculentum Mill cv. Roma)

Application of plant natural products for the management of postharvest diseases in fruits

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