Wood by-Product as Storage Material for Post-Harvest Management of Tomato (Solanum lycopersicum L.) at Breaker Stage

Lawal, Israel Oluwasanmi; Akande, Samuel Adesayo; Adebayo, Odunayo Benedicta; Ayanda, Ifedapo Solomon; Ibrahim, Adeola Saheed; Fashanu, T. A.; Adediji, Adetutu Yetunde

doi:10.9734/jsrr/2019/v22i430093

Cited by 3 publications

(4 citation statements)

References 10 publications

(16 reference statements)

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“…Reduction in soluble solid content might have occurred due to slower rate of hydrolysis of carbohydrates [25]. The same phenomena have been published by many scientific reports, like that of [21] who recorded higher soluble solid while in storage using wood by-product to extend shelf life of tomato. Typically, the pH of fresh tomato ranged from 4.1-4.8 depending on cultivar [26].…”

Section: Tss Tta and Ph Determinationsupporting

confidence: 63%

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Studies on postharvest loss assessment of Tomato fruits using Aloe Vera gel as mitigating agent

Akudo Francilia Onyegbula,

Titilope Abosede Fashanu,

Olaolu Babatunde

et al. 2023

Magna Sci. Adv. Res. Rev.

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This work evaluates effect of aloe gel coatings on post-harvest quality management of red ripe tomato fruits. Red ripe tomato fruits were purchased from Mandate market, Ilorin, Kwara State. It was sorted and washed with potable water. The sample was divided into four (4) lots for dip treatment in already prepared different aloe vera solutions and labelled: A0 (control), A1 (1.5% aloe vera), A2 (50% aloe vera) and A3 (100% aloe Vera). The pre-treated lots were stored on a laboratory shelf at ambient for 15 days. Physicochemical and nutritional properties were evaluated using standard procedures. Moisture (97.58%) and ash contents (0.68%) of lot A3 (100% aloe gel) were significantly higher (p<0.05) than the other lots. Results showed that lot A1 had the lowest weight loss of 13.1%, while A3 recorded the highest (37.2%). Lot A1 had significantly (p<0.05) higher sensory attributes than the other lots. At day 15, TTA was between 0.13 and 0.35 %, with lot A1 recording significantly (p<0.05) higher value of 0.35 %. TSS content of the tomato fruits decreased with increase in storage with exception to lot A2 which had the highest value (5.30 oBrix). There was a decrease in pH value of both the untreated and treated lots. The results also showed that the vitamin C content of the stored tomato fruits increased significantly (p<0.05) in all the lots as storage days progressed. The result from the study showed that Lot A1 retarded water loss and delayed fruit softening thereby making them acceptable to consumer.

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Section: Tss Tta and Ph Determinationsupporting

confidence: 63%

“…The total titratable acidity, pH and soluble solid was measured as reported by [21]. Ten (10) g of sample was blended and centrifuged at 5000rpm for 20 min, at 4°C.…”

Section: Determination Of Total Titratable Acidity (Tta)mentioning

confidence: 99%

Studies on postharvest loss assessment of Tomato fruits using Aloe Vera gel as mitigating agent

Akudo Francilia Onyegbula,

Titilope Abosede Fashanu,

Olaolu Babatunde

et al. 2023

Magna Sci. Adv. Res. Rev.

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“…The 2, 6dichlorophenol indophenol titration method previously described by Akande et al (2018) was followed in the determination of ascorbic acid content. Lycopene and β-carotene contents were determined according to the methods reported by Lawal et al (2019). Total phenol in the potato products was determined using spectrophotometric method described by Vijay and Rajendra (2014).…”

Section: Nutritional Analysismentioning

confidence: 99%

Influence of processing methods on the quality attributes of bio-fortified sweet potato products

Pessu¹,

Akande²,

Abel³

et al. 2020

AGROSH

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Bio-fortified sweet potato (BSP) is one of the crops that can be used to address the problems of vitamin A deficiency in the Sub-Saharan Africa but it’s currently being underutilized. This study seeks to evaluate the effects of different heat processing methods on the quality of products made from BSP in order to increase its utilization. Freshly harvested tubers were purchased from a Research Farm in Federal University of Agriculture, Abeokuta (FUNAAB), Nigeria and brought to the Processing Centre, Nigerian Stored Products Research Institute (NSPRI), Ilorin. The sample was taken through some standard pre-processing operations of sorting, peeling, washing, slicing (2.11 mm), and deep frying (3 minutes) while some portions were boiled immediately after sorting with or without skin for 10–15 minutes. Each treated sample was analysed for sensory, proximate, vitamins and mineral compositions following standard methods. Results showed that fried sample had highest acceptability for aroma (7.25) and crispiness (7.00) while sample boiled without skin (15 min) was rated with least scores in colour (5.30), appearance (5.40), texture (4.95), crispiness (4.65) and overall acceptability (5.70). Protein, vitamin C, phenolics, flavonoids and reducing sugar contents were 6.53–18.52%, 10.89–76.69 mg/100 g, 0.57–3.15 mg/L, 94.64–383.91 mg/L and 43.05–237.12 g/100 g respectively while some minerals such as Na, K and Zn ranged from 8.42–17.45, 5.12–9.30 and 0.03–0.09 mg/L respectively. Different heat processing at different durations affected the sensory attributes, nutritional and mineral compositions of BSP. Key words: Post-harvest, food security, potato, heat treatment, quality

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“…Decay incidence (%) was evaluated by recording the number of decayed fruits at different days during storage for all the treatments and divided by the total number of fruits initially packaged according to the method described by Lawal et al [21].…”

Section: Decay Incidence (%)mentioning

confidence: 99%

African elemi oil incorporated coating for quality improvement and shelf life extension of tomato fruit

Onyegbula¹,

Nzebude²,

Igwe³

2023

GSC Biol. Pharm. Sci.

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The potentials of African elemi oil coating was evaluated on post-harvest loss reduction and shelf-life extension of tomato fruits during 16 days of storage. Tomato at turning stage were grouped into oil-incorporated (treated), non-oil incorporated (treated control) starch coated fruits, and non-coated fruits (untreated control). Fatty acid profile, phenolic and flavonoid contents of the extracted oil were also assessed. Oleic and pentadecanoic acids were the most predominant fatty acids at 51.51 and 40.00% respectively, while the phenol (6.03 ± 0.001 mg/g) and flavonoid (4.59 ± 0.003 mg/g) were appreciably high. The moisture content (91.49%) of the untreated samples was significantly (p<0.05) higher than those of the treated groups. There were no significant differences in the average weight losses and ash contents of the tomato groups. The oil-coated and untreated control samples recorded gradual reduction in TTA which culminated at 0.20 and 0.32% respectively on day 16, while the treated control recorded significantly (p<0.05) higher values at days 13 and 16 (0.72 and 0.78% respectively). TSS content of the tomatoes increased significantly (p<0.05) with increase in storage duration with the untreated control having the highest value (5.30 oBrix), and the oil-coated samples the least (4.6 oBrix). The treated groups had significantly (p<0.05) higher pH values compared to the untreated control. The oil-treated tomatoes had significantly (p<0.05) higher sensory attributes than the other groups. Results of the study revealed that African elemi oil-incorporated starch impacted positively on the quality, aesthetic appeal and sensory properties of the stored fruits.

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Wood by-Product as Storage Material for Post-Harvest Management of Tomato (Solanum lycopersicum L.) at Breaker Stage

Cited by 3 publications

References 10 publications

Studies on postharvest loss assessment of Tomato fruits using Aloe Vera gel as mitigating agent

Studies on postharvest loss assessment of Tomato fruits using Aloe Vera gel as mitigating agent

Influence of processing methods on the quality attributes of bio-fortified sweet potato products

African elemi oil incorporated coating for quality improvement and shelf life extension of tomato fruit

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