Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10028129
R. F. Mapfeka, R. Mandumbu, T. Zengeza, A. Kamota, B. Masamha, Farai Desire Marongwe, Eleanor Florence Mutsamba-Magwaza, E. Nyakudya, G. Nyamadzawo
Farmers in Sub-Saharan Africa use storage structures that help maintain grain quality and safety. This study reviewed the use of different grain storage structures used by smallholder farmers in Zimbabwe namely granaries, metal silos, supergrain bags, polypropylene bags and cribs. Metal silos and supergrain bags, however costly, have hermetic properties that kill pests while granaries dilapidate with time. Cribs are susceptible to moisture entry, while polypropylene bags are prone to perforations by sharp objects. This review discussed the impact of climate change on preservation of grain quality during storage. Moulds, insect pest infestations and rodent attacks are major challenges that cause storage losses. Knowledge barriers, cost, fear of the unknown, effectiveness of storage structure and security of grain are factors that affect the diversity of storage structure use. Proper use of storage structures contributes towards achieving sustainable development goals and increases farmer resilience to the impacts of climate change.
{"title":"Post-harvest cereal structures and climate change resilience in rural Zimbabwe: a review","authors":"R. F. Mapfeka, R. Mandumbu, T. Zengeza, A. Kamota, B. Masamha, Farai Desire Marongwe, Eleanor Florence Mutsamba-Magwaza, E. Nyakudya, G. Nyamadzawo","doi":"10.1504/ijpti.2019.10028129","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10028129","url":null,"abstract":"Farmers in Sub-Saharan Africa use storage structures that help maintain grain quality and safety. This study reviewed the use of different grain storage structures used by smallholder farmers in Zimbabwe namely granaries, metal silos, supergrain bags, polypropylene bags and cribs. Metal silos and supergrain bags, however costly, have hermetic properties that kill pests while granaries dilapidate with time. Cribs are susceptible to moisture entry, while polypropylene bags are prone to perforations by sharp objects. This review discussed the impact of climate change on preservation of grain quality during storage. Moulds, insect pest infestations and rodent attacks are major challenges that cause storage losses. Knowledge barriers, cost, fear of the unknown, effectiveness of storage structure and security of grain are factors that affect the diversity of storage structure use. Proper use of storage structures contributes towards achieving sustainable development goals and increases farmer resilience to the impacts of climate change.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.105898
O. Khademi, Yusuf Farrokhzad, S. Khangholi
This study was conducted to evaluate the effects of various pre-treatments and drying methods on the quality and antioxidant properties of persimmon slices. The persimmon fruits were harvested at maturity stage and divided into three groups: control without any pre-treatments, pre-treatment with 2% sucrose after slicing, and treatment with CO2 before slicing in order to remove astringency. Afterwards, all groups were subjected to three drying methods including sun drying (21 days), conventional oven drying (65°C for 24 hours) and vacuum oven drying (65°C for 18 hours). Then, the dried slices were assessed for antioxidants. Results indicated that persimmons subjected to astringency removal pre-treatments and sun dried had the best sensory quality. However, the pre-treatments reduced antioxidant properties as compared to other pre-treatments. Results also showed that sun dried samples had the best quality overall.
{"title":"Impact of different pre-treatments and drying methods on quality and antioxidant properties of dried persimmon (Diospyros kaki L.) slices","authors":"O. Khademi, Yusuf Farrokhzad, S. Khangholi","doi":"10.1504/ijpti.2019.105898","DOIUrl":"https://doi.org/10.1504/ijpti.2019.105898","url":null,"abstract":"This study was conducted to evaluate the effects of various pre-treatments and drying methods on the quality and antioxidant properties of persimmon slices. The persimmon fruits were harvested at maturity stage and divided into three groups: control without any pre-treatments, pre-treatment with 2% sucrose after slicing, and treatment with CO2 before slicing in order to remove astringency. Afterwards, all groups were subjected to three drying methods including sun drying (21 days), conventional oven drying (65°C for 24 hours) and vacuum oven drying (65°C for 18 hours). Then, the dried slices were assessed for antioxidants. Results indicated that persimmons subjected to astringency removal pre-treatments and sun dried had the best sensory quality. However, the pre-treatments reduced antioxidant properties as compared to other pre-treatments. Results also showed that sun dried samples had the best quality overall.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"188 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2019.105898","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027932
B. Pattanayak, S. S. Mohapatra, H. Das
The drying kinetics and moisture diffusivity of paddy are studied in a fluidised bed dryer in this article. Different values of temperatures of drying air (T) at 45°C, 50°C and 55°C, velocities of drying air (V) at 2m/s, 2.5m/s and 3 m/s and paddy inventory (I) of 2 kg and 3 kg are used for drying paddy. The moisture content of paddy is reduced to a final value of around 12% (wb) from an initial value of around 28% (wb). Results showed that as the temperature and velocity of drying air increased, the drying rate also increased whereas, the drying rate decreased with an increase in paddy inventory. The moisture diffusivity is found to be increased as temperature and velocity of drying air increases, but it decreases with the inventory. A regression equation is obtained from linear regression analysis relating effective moisture diffusivity with all the drying process variables. With increase in drying air velocity and paddy inventory, the average activation energy decreases.
{"title":"Drying kinetics and moisture diffusivity analysis of paddy in fluidised bed drying process","authors":"B. Pattanayak, S. S. Mohapatra, H. Das","doi":"10.1504/ijpti.2019.10027932","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027932","url":null,"abstract":"The drying kinetics and moisture diffusivity of paddy are studied in a fluidised bed dryer in this article. Different values of temperatures of drying air (T) at 45°C, 50°C and 55°C, velocities of drying air (V) at 2m/s, 2.5m/s and 3 m/s and paddy inventory (I) of 2 kg and 3 kg are used for drying paddy. The moisture content of paddy is reduced to a final value of around 12% (wb) from an initial value of around 28% (wb). Results showed that as the temperature and velocity of drying air increased, the drying rate also increased whereas, the drying rate decreased with an increase in paddy inventory. The moisture diffusivity is found to be increased as temperature and velocity of drying air increases, but it decreases with the inventory. A regression equation is obtained from linear regression analysis relating effective moisture diffusivity with all the drying process variables. With increase in drying air velocity and paddy inventory, the average activation energy decreases.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027934
Mahdi Rashvand, M. Javanmard, A. Akbarnia, Shahram Sarami
Olive oil is one of the strategic and rich in minerals and nutrients among different oils. Due to the high price of olive oil, the quality of this product has a very important factor for consumers. Generally, the quality of olive oil is measured by two indexes of acidity and peroxide value. In this research, dielectric technique, artificial neural network (ANN) and support vector machine (SVM) methods were used to predict the acidity and peroxide value of olive oil. To analysis of output data in the range of frequency 1 KHz10 MHz, the artificial neural network with a topology of 1861-15-10 for acidity value and topology 1861-23-10 for peroxide value were predicted. Also, the best result of vector support was obtained by Gaussian algorithm with accuracy of 0.99. The results showed that the device and the evaluation methods were appropriate for prediction of acidity and peroxide value of olive oil.
{"title":"Fusion of dielectric technique and intelligence methods in order to predict acidity and peroxide of virgin olive oil","authors":"Mahdi Rashvand, M. Javanmard, A. Akbarnia, Shahram Sarami","doi":"10.1504/ijpti.2019.10027934","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027934","url":null,"abstract":"Olive oil is one of the strategic and rich in minerals and nutrients among different oils. Due to the high price of olive oil, the quality of this product has a very important factor for consumers. Generally, the quality of olive oil is measured by two indexes of acidity and peroxide value. In this research, dielectric technique, artificial neural network (ANN) and support vector machine (SVM) methods were used to predict the acidity and peroxide value of olive oil. To analysis of output data in the range of frequency 1 KHz10 MHz, the artificial neural network with a topology of 1861-15-10 for acidity value and topology 1861-23-10 for peroxide value were predicted. Also, the best result of vector support was obtained by Gaussian algorithm with accuracy of 0.99. The results showed that the device and the evaluation methods were appropriate for prediction of acidity and peroxide value of olive oil.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027933
Rachit Suwapanich, W. Krusong, A. Thompson
Anthracnose disease of mangoes is caused by Collectotrichum gloeosporioides. A control method that does not include synthetic fungicides would be beneficial therefore fumigation, in an especially designed vapour exposure box, with vapour from upland rice vinegar and ethanol were tested in vitro on C. gloeosporioides isolated from mangoes and cultured on PDA. Fumigation times were 0, 5, 6, 7, 8, 9 or 10 min for ethanol and vinegar vapours separately and in mixtures at different ratios for 0, 10, 11, 12, 13, 14 or 15 min. Exposure to either ethanol vapour or vinegar vapour controlled both mycelial growth and conidia germination during subsequent storage for seven days at 28°C-32°C, but ethanol was more effective than vinegar and ethanol was more effective alone than in any of the combinations with vinegar. These results provide a successful organic anthracnose control method, but in vivo testing is recommended before commercial application.
{"title":"Postharvest control of anthracnose in mangoes by fumigation with vinegar and ethanol vapours","authors":"Rachit Suwapanich, W. Krusong, A. Thompson","doi":"10.1504/ijpti.2019.10027933","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027933","url":null,"abstract":"Anthracnose disease of mangoes is caused by Collectotrichum gloeosporioides. A control method that does not include synthetic fungicides would be beneficial therefore fumigation, in an especially designed vapour exposure box, with vapour from upland rice vinegar and ethanol were tested in vitro on C. gloeosporioides isolated from mangoes and cultured on PDA. Fumigation times were 0, 5, 6, 7, 8, 9 or 10 min for ethanol and vinegar vapours separately and in mixtures at different ratios for 0, 10, 11, 12, 13, 14 or 15 min. Exposure to either ethanol vapour or vinegar vapour controlled both mycelial growth and conidia germination during subsequent storage for seven days at 28°C-32°C, but ethanol was more effective than vinegar and ethanol was more effective alone than in any of the combinations with vinegar. These results provide a successful organic anthracnose control method, but in vivo testing is recommended before commercial application.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10028130
R. Dadzie, R. S. Amoah, J. Ampofo-Asiama, B. Quaye, E. Abano
Eggplant, a major fruit consumed in Africa, suffers from huge losses in quality due to the high perishability of the fruit after harvest. The objective of this work was to investigate the effect of cassava starch coating combined with low temperature storage on extending the quality of eggplant fruits, and to determine the optimal coating conditions. Eggplants were coated with 2% starch solution with or without 1% citric acid pre-treatment, stored at 10°C and the changes in quality of the fruits monitored for 17 days. Cassava starch coating helped to reduce weight loss, while maintaining the colour and firmness of the fruits. Further improvements in quality were observed in fruits pre-treated with citric acid prior to coating. The nutritional composition (total phenolic content, ascorbic acid and total antioxidant capacity) of the fruits were also enhanced by the coating. A response surface methodology based on Box-Behnken design was used to determine the optimal coating conditions.
{"title":"Physicochemical properties of eggplant (Solanum aethiopicum L.) fruits as affected by cassava starch coating during low temperature storage: optimisation of coating conditions","authors":"R. Dadzie, R. S. Amoah, J. Ampofo-Asiama, B. Quaye, E. Abano","doi":"10.1504/ijpti.2019.10028130","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10028130","url":null,"abstract":"Eggplant, a major fruit consumed in Africa, suffers from huge losses in quality due to the high perishability of the fruit after harvest. The objective of this work was to investigate the effect of cassava starch coating combined with low temperature storage on extending the quality of eggplant fruits, and to determine the optimal coating conditions. Eggplants were coated with 2% starch solution with or without 1% citric acid pre-treatment, stored at 10°C and the changes in quality of the fruits monitored for 17 days. Cassava starch coating helped to reduce weight loss, while maintaining the colour and firmness of the fruits. Further improvements in quality were observed in fruits pre-treated with citric acid prior to coating. The nutritional composition (total phenolic content, ascorbic acid and total antioxidant capacity) of the fruits were also enhanced by the coating. A response surface methodology based on Box-Behnken design was used to determine the optimal coating conditions.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10028132
H. K. K. Lakmali, C. Jayasinghe, J. Jayasinghe
Guava is a climacteric fruit that ripens rapidly and is highly perishable. Locally grown guava is marketed without receiving any treatment for shelf life extension, resulting in the wilting and withering of fruits. This study aimed to evaluate the effectiveness of a thin edible coating developed as a water-based filmogenic solution containing different concentrations of beeswax, tamarind seed powder (TSP), sunflower oil, and surfactant to enhance the post-harvest shelf life of guava. The bio polymeric film containing 0.05% TSP, 1% beeswax, and 5.5% sunflower oil presented the best results, and a 6 s dipping time resulted in the best polymeric network formation, which minimised water loss and improved the appearance of guava. The results indicated that a thin natural bio polymeric coating conserves the post-harvest shelf life of giant guava for 13 days at tropical ambient temperature (30 ± 2°C) and 21 days at regulated temperature (25 ± 1°C).
{"title":"Effectiveness of a composite edible coating on the post-harvest conservation of guava (Psidium guajava L )","authors":"H. K. K. Lakmali, C. Jayasinghe, J. Jayasinghe","doi":"10.1504/ijpti.2019.10028132","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10028132","url":null,"abstract":"Guava is a climacteric fruit that ripens rapidly and is highly perishable. Locally grown guava is marketed without receiving any treatment for shelf life extension, resulting in the wilting and withering of fruits. This study aimed to evaluate the effectiveness of a thin edible coating developed as a water-based filmogenic solution containing different concentrations of beeswax, tamarind seed powder (TSP), sunflower oil, and surfactant to enhance the post-harvest shelf life of guava. The bio polymeric film containing 0.05% TSP, 1% beeswax, and 5.5% sunflower oil presented the best results, and a 6 s dipping time resulted in the best polymeric network formation, which minimised water loss and improved the appearance of guava. The results indicated that a thin natural bio polymeric coating conserves the post-harvest shelf life of giant guava for 13 days at tropical ambient temperature (30 ± 2°C) and 21 days at regulated temperature (25 ± 1°C).","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10028128
Kong Jin Chi, Vu Thanh Tu Anh
Banana fruits are prone to attack by Colletotrichum musae, causing postharvest anthracnose disease. Synthetic fungicides have been used in controlling postharvest pathogens but they are hazardous to human and the environment. Therefore, an alternative method to chemical control is needed. In this study, effect of sodium bicarbonate, sodium chloride and apple cider vinegar (ACV) on the growth of banana anthracnose pathogen was examined. ACV (2 to 6%) and sodium bicarbonate (250 to 350 mM) completely inhibited the growth of the pathogen in vitro, followed by 211% inhibition by sodium chloride (4 to 8 g/L). ACV and sodium bicarbonate failed to control the anthracnose disease development on treated fruits compared to untreated fruits (control) in vivo. Further studies are suggested to test combined effect of ACV and sodium bicarbonate on the pathogen growth and disease development on banana fruits.
{"title":"Effect of apple cider vinegar, baking soda and salt on growth of Colletotrichum musae and development of anthracnose disease on banana fruits","authors":"Kong Jin Chi, Vu Thanh Tu Anh","doi":"10.1504/ijpti.2019.10028128","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10028128","url":null,"abstract":"Banana fruits are prone to attack by Colletotrichum musae, causing postharvest anthracnose disease. Synthetic fungicides have been used in controlling postharvest pathogens but they are hazardous to human and the environment. Therefore, an alternative method to chemical control is needed. In this study, effect of sodium bicarbonate, sodium chloride and apple cider vinegar (ACV) on the growth of banana anthracnose pathogen was examined. ACV (2 to 6%) and sodium bicarbonate (250 to 350 mM) completely inhibited the growth of the pathogen in vitro, followed by 211% inhibition by sodium chloride (4 to 8 g/L). ACV and sodium bicarbonate failed to control the anthracnose disease development on treated fruits compared to untreated fruits (control) in vivo. Further studies are suggested to test combined effect of ACV and sodium bicarbonate on the pathogen growth and disease development on banana fruits.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027676
A. Kumari, S. Yadav
Recently a novel approach has been developed for the synthesis of biodegradable nanoparticles (NPs) using plant leaf extracts. Following this approach, quercetin loaded poly lactic acid (PLA) NPs have been synthesised using Syzygium cumini leaf extract as surfactant/stabiliser. In the current study, developed biocompatible nanoformulation of PLA-quercetin was used for the first time to see its effect on shelf life of perishable fruits/vegetables like tomato. Nanoformulation treated tomatoes were evaluated for their total weight loss, total phenolic content, lycopene content, total sugar content, and quercetin content in comparison to untreated tomatoes. Developed nanoformulation was found to be effective in extending the shelf life of tomatoes by at least 10 d at room temperature relative to untreated and pure quercetin treated controls. Importantly, nutritional quality parameters were also maintained along with shelf life of tomatoes upon treatment with nanoformulation. Hence, the PLA-quercetin nanoformulation would be very useful to improve the shelf life of various perishable fruits and vegetables.
{"title":"Poly lactic acid-quercetin nanoformulation synthesised using Syzygium cumini leaf extract improves the shelf life of tomato at room temperature","authors":"A. Kumari, S. Yadav","doi":"10.1504/ijpti.2019.10027676","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027676","url":null,"abstract":"Recently a novel approach has been developed for the synthesis of biodegradable nanoparticles (NPs) using plant leaf extracts. Following this approach, quercetin loaded poly lactic acid (PLA) NPs have been synthesised using Syzygium cumini leaf extract as surfactant/stabiliser. In the current study, developed biocompatible nanoformulation of PLA-quercetin was used for the first time to see its effect on shelf life of perishable fruits/vegetables like tomato. Nanoformulation treated tomatoes were evaluated for their total weight loss, total phenolic content, lycopene content, total sugar content, and quercetin content in comparison to untreated tomatoes. Developed nanoformulation was found to be effective in extending the shelf life of tomatoes by at least 10 d at room temperature relative to untreated and pure quercetin treated controls. Importantly, nutritional quality parameters were also maintained along with shelf life of tomatoes upon treatment with nanoformulation. Hence, the PLA-quercetin nanoformulation would be very useful to improve the shelf life of various perishable fruits and vegetables.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027677
M. Rahman, S. Alam, Md. Hamim Reza, Md. Sorof Uddin, M. Amin, T. Nasrin
Pre-harvest fruit bagging and improved postharvest management practices (IPMP) were integrated in the mango value chain of Bangladesh to reduce losses and to manage fruit quality along the value chain. A popular and commercial mango cultivar 'Khirsapat' was used in this experiment. Fruit bagging, improved mango harvester, desapping tray and hot water treatment (HWT) plant were integrated in the IPMP. Traditional postharvest management practices (TPMP) existed in the value chain was used as control. Pre-harvest fruit bagging along with IPMP showed the best performance in respect of decay control, attractive skin colour development, good keeping quality and marketability of mangoes for ten days at retail outlets. Decay incidence caused by stem end rot and anthracnose reduced by 86.7% in bagged mangoes handled with IPMP compared to traditionally handled non-bagged mangoes. The integration of fruit bagging and IPMP resulted in 70% reduction of postharvest losses of mango in the value chain. Total soluble solids of mango was not affected due to bagging followed by IPMP, while titratable acidity and ascorbic acid contents slightly decreased at ripe stage compared to non-bagged control fruits. Pre-harvest fruit bagging along with or without IPMT did not affect the overall sensory qualities of mangoes cv. Khirsapat.
{"title":"Impact of pre-harvest fruit bagging and improved postharvest practices in reducing losses and managing quality of mango in the value chain system","authors":"M. Rahman, S. Alam, Md. Hamim Reza, Md. Sorof Uddin, M. Amin, T. Nasrin","doi":"10.1504/ijpti.2019.10027677","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027677","url":null,"abstract":"Pre-harvest fruit bagging and improved postharvest management practices (IPMP) were integrated in the mango value chain of Bangladesh to reduce losses and to manage fruit quality along the value chain. A popular and commercial mango cultivar 'Khirsapat' was used in this experiment. Fruit bagging, improved mango harvester, desapping tray and hot water treatment (HWT) plant were integrated in the IPMP. Traditional postharvest management practices (TPMP) existed in the value chain was used as control. Pre-harvest fruit bagging along with IPMP showed the best performance in respect of decay control, attractive skin colour development, good keeping quality and marketability of mangoes for ten days at retail outlets. Decay incidence caused by stem end rot and anthracnose reduced by 86.7% in bagged mangoes handled with IPMP compared to traditionally handled non-bagged mangoes. The integration of fruit bagging and IPMP resulted in 70% reduction of postharvest losses of mango in the value chain. Total soluble solids of mango was not affected due to bagging followed by IPMP, while titratable acidity and ascorbic acid contents slightly decreased at ripe stage compared to non-bagged control fruits. Pre-harvest fruit bagging along with or without IPMT did not affect the overall sensory qualities of mangoes cv. Khirsapat.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"150 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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