پیوندهای مفید
آمار
| تعداد نشریات | 21 |
| تعداد شمارهها | 314 |
| تعداد مقالات | 3,321 |
| تعداد مشاهده مقاله | 3,546,576 |
| تعداد دریافت فایل اصل مقاله | 2,591,242 |
Evaluation of the effect of fruit coating on shelf life extension of lime (Citrus aurantifolia) under different storage condition | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 5، Issue 4 - شماره پیاپی 19، اسفند 2022، صفحه 337-348 اصل مقاله (1.24 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2022.4949.1261 | ||
| نویسنده | ||
| Rathnayake Mudiyanselage Nilanthi Anuruddika Wijewardane* | ||
| National Institute of Postharvest Management, Jayanthi Mawaha, Anuradhapura, 50000, Sri Lanka | ||
| چکیده | ||
| Purpose: Lime fruit, a non-climacteric, seasonal crop, becomes unmarketable after 1-2 weeks from harvesting. Even though, lime is stored under low temperature conditions, the shelf life of which lasted about 4-6 weeks due to low rate of perishability. Research Method: The study was conducted to evaluate the effect of coating formulation under ambient (30°C, 65% RH), cold (13±2°C and 85% RH), zero energy cooling chamber [ZECC], (16-18°C, 65% RH). Thephysiochemical attributes were evaluated in triplicate and data were analyzed using ANOVA and a probability value of p<0.05 was adopted. Finding: The storage life of citrus fruits was extended up to 15, 30, and 40 days under ambient, ZECC, and cold storage respectively by protecting physicochemical attributes such as low weight loss, TSS, titratable acidity, pH, juice yield, chlorophyll (a, b and total chlorophyll content) and surface colour with respect to L*, a* and b* values. The overall performance of different treatments demonstrated that the wax coating treatment for lime fruits under low temperature storage proved better performance compared with all other treatments. The coated fruits exhibited the retention of physicochemical characteristics significantly (P< 0.05) by lowering the fruit spoilage. Research limitations: Even though mechanical application of wax formulations was effective; it was not practiced in the experiment. Originality/Value: The wax coating treatment can be utilized on commercial scale to enhance the shelf life and to maintain the quality of lime fruits combined with low temperature storage. | ||
| کلیدواژهها | ||
| Edible coating؛ Low temperature؛ Quality؛ ZECC | ||
| مراجع | ||
|
Benítez, S., Achaerandio, I., Pujolà, M. & Sepulcre, F. (2015). Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices. LWT-Food Science and Technology , 61, 184–193. https://doi.org/10.1016/j.lwt.2014.11.036
Bisen, A., Pandey, S. K., & Patel, N. (2012). Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle). Food Science and Technology, 49(6), 753-759. https://doi.org/10.1007/s13197-010-0214-y
Boonyaritthongchai, P., Kakaew, P., Puthmee, T., & Kanlayanarat, S. (2010). Influence of controlled atmosphere on the quality and storage life of lime (Citrus aurantifolia 'PAAN'). Acta Horticulture 876, 95-102. https://doi.org/10.17660/ActaHortic.2010.876.11
Champa, W. A. H., & Gamage, K. G. N. M. (2020). Postharvest dip application of putrescine and salicylic acid delayed postharvest quality deterioration and extended the storage life of lime (Citrus Aurantifolia Swingle) fruit. International Journal of Fruit Science, 20, 1629-1638. https://doi.org/10.1007/s13197-010-0214-y
Champa W.A.H., Gunasekera N., Wijeratnam S. W., Hewajulige I.G.N., Weerasinghe W.M.S.S.K., & Kumara, B.A.M.S. (2020). Postharvest treatment of cinnamon (Cinnamomum zeylanicum) bark oil and hexanal incorporated bio-wax maintains quality and extends marketable life of lime (Citrus aurantifolia Swingle), International Journal of Fruit Science, 20(1), 76-88. https://doi.org/10.1080/15538362.2019.1597823
Dashora, L.K., & Shaffat, M. (1988). Effect of 2, 4-D, wax emulsion and their combination on the shelf life of sweet orange (Citrus sinensis Osbek) cv. Mosambi. South Indian Flora, 36, 172–176.
Deng, Z., Jung, J., Simonsen, J., & Zhao, Y. (2017). Cellulose nanomaterial emulsion coatings for controlling physiological activity, modifying surface morphology, and enhancing the storability of postharvest bananas (Musa acuminate). Food Chemistry, 232, 359–368. https://doi.org/10.1016/j.foodchem.2017.04.028
Department of Agriculture (2006). Retrieved from Department of Agriculture, Sri Lanka. http://www.agridept.gov.lk/index.php/en/crop recommendation/1093. Accessed on 15th April 2020.
Hassan, Z. H., Lesmayati, S., Qomariah, R., & Hasbianto, A. (2014). Effects of wax coating applications and storage temperatures on the quality of tangerine citrus (Citrus reticulata) var. Siam Banjar. International Food Research Journal, 21(2), 641-648.
Hernandez-Munoz, P., Almenar, E., Valle, V.D., Velez, D., & Gavara, R. (2008). Effect of chitosan combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chemistry. 110, 428-435. https://doi.org/10.1016/j.foodchem.2008.02.020
Hurwitz, W. (1980). Official method of analysis, 13th edition, Association of Analytical Chemists, Washington DC.
Kaur, G., & Kaur, A. (2020) Effect of various oil coatings on the quality and shelf life of Mandarin cv. Daisy. Indian Journal of Pure & Applied Bioscience, 8(3), 209-220. http://doi.org/10.18782/2582-2845.8084
Khan,S,H., & Singh, Z. (2017). Harvesting and postharvest management. In: Khan, M. M., Al-yahyai, R., and Al-said, F. (eds.) The lime, botany, production and uses, CAB International, 186-199.
Maftoonazad, N., & Ramaswamy, H. (2019). Application and evaluation of a pectin-based edible coating process for quality change kinetics and shelf-life extension of lime fruit (Citrus aurantifolium). Coatings, 9(5), 285. http://doi.org/10.3390/coatings9050285
Marpudi, S, L., Abirami, L., Pushkala, R., & Srividya, N. (2011). Enhancement of storage life and quality maintenance of papaya fruits using aloe vera based antimicrobial coating. NISCAIR-CSIR, New Delhi, India.
Ochoa-Reyes, E., Martínez-Vazquez, G., Saucedo-Pompa, S., Montañez, J., Rojas-Molina, R., de Leon-Zapata, M.A., Rodríguez-Herrera, R., & Aguilar, C.N. (2013). Improvement of shelf life quality of green bell peppers using edible coating formulations. Journal of Microbiology, Biotechnology and Food Science, 2, 2448–2541.
Omayma, M,I., Eman, A,A, E., Abd-Allah, A.S.E., & El-Naggar, M.A.A. (2010). Influence of some post-harvest treatments on guava fruits. Agriculture and Biology Journal of North America, 1, 1309–1318. http://doi.org/10.5251/abjna.2010.1.6.1309.1318
Perera, S., Rambodagedara, M., & Wijesinghe, R. (2015). Fruit and vegetable export growth, instaility and diversification: No. 173, Hector Kobbekaduwa Agrarian Research and Training Institute, Colombo, Sri Lanka.
Pristijono, P., Bowyer, M. C., Papoutsis, K., Scarlett, C. J., Vuong, Q. V., Stathopoulos, C. E., & Golding, J. B. (2019). Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology, 56(3), 1438–1444. https://doi.org/10.1007/s13197-019-03623-x
Ranganna, S. (1986). Hand book of analysis and quality control of fruit and vegetable products. 2nd (Ed). Tata McGraw Hill Pub. Co, New Delhi, pp. 12-99.
Sanchís, E., González, S., Ghidelli, C., Sheth, C.C., Mateos, M., Palou, L., & Pérez-Gago, M.B. (2016). Browning inhibition and microbial control in fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) by apple pectin-based edible coatings. Postharvest Biology and Technology, 112, 186–193. http://redivia.gva.es/handle/20.500.11939/4495
Shahid, M,N., & Abbasi, N.A. (2011). Effect of bee wax coatings on physiological changes in fruits of sweet orange cv. “blood red”. Sarhad Journal of Agriculture, 27(3), 385-394. https://doi.org/10.37637/ab.v4i2.695
Valero, D., Díaz-Mula, H.M., Zapata, P.J., Guillén, F., Martínez-Romero, D., Castillo, S., & Serrano, M. (2013). Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage. Postharvest Biology and Technology, 77, 1–6. https://doi.org/10.1016/j.postharvbio.2012.10.011
Wijewardane, R.M.N.A., & Guleria, S.P.S. (2009). Effect of post-harvest coating treatments on apple storage quality. Journal of Food Science and Technology, 46(6), 549-553.
Wijewardane, R.M.N.A., & Guleria,S.P.S. (2013). Effect of precooling, fruit coating and packaging on postharvest quality of apple. Journal of Food Science and Technology, 50(2), 325–331. http://doi.org/10.1007/s13197-011-0322-3
Wills, R. B. H., McGlasson, B., Graham, D., & Joyce, D. (1998). Postharvest: an introduction to the physiology and handling of fruits, vegetables and ornamentals. 4th Ed, UNSW Press. Sydney.
Yimenu, S.M., Abera, S., & Solomon, W. (2017). Effect of bee wax and linseed oil coatings and frequency of dipping on the biochemical and organoleptic quality of fresh orange juice (Citrus sinensis cv. Valencia). Journal of Postharvest Technology, 5, 17–28. | ||
|
آمار تعداد مشاهده مقاله: 632 تعداد دریافت فایل اصل مقاله: 673 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب