Dip Treatment Research Articles

Postharvest treatments of hexanal and sodium benzoate to maintain quality and extend shelf life of winter season guava under low-temperature storage

In the present investigation, comparative efficacy and potential of postharvest treatment of hexanal and sodium benzoate were evaluated for extending shelf life and maintaining edibility of guava cv. Allahabad Safeda. The fruits were subjected to 5 min dip in aqueous solutions of hexanal (0.005%, 0.01% and 0.015% v/v) or sodium benzoate (0.2mM, 0.4mM, 0.6mM) whereas, the control fruits were dipped in water. Corrugated fibreboard (CFB) boxes with paper lining were used for packing the treated fruits and were kept under cold storage conditions (6 - 8°C, 90–95% RH). Assessment of physicochemical and fruit quality parameters was done at 0 days (before treatment) and weekly interval in storage till 35 days. In general, a gradual decline was noted with time in fruit firmness, pectic substances, phenols, acidity and vitamin C content whereas, physiological loss in weight increased in the stored fruits. Hexanal at a dose of 0.01% v/v effectively minimized decay incidence, retained firmness, phenol content and reduced the pectin degradation by suppressing the pectin methylesterase (PME) activity. Similarly, the treated fruits retained higher TSS and TA during the storage as compared to other treatments. Sodium benzoate treatments also maintained the quality attributes better than the untreated fruit. It was concluded that postharvest dip treatment of Hexanal (0.01% v/v; 0.8 mM) extended the storage life of guava cv. Allahabad safeda from 14 to 21 days as compared to control.

Effect of Modified Atmosphere Packaging (MAP) on the Stability of Anthocyanins and Degradation of Phenolic Compounds during Postharvest Storage of Pomegranate Fruit

Effects of storage temperature, packaging material, elevated CO2 and reduced O2 contents in the package headspace, and their interaction effects on the total content of anthocyanins and degradation of phenolic compounds during long storage of “Malase Torsh Saveh” pomegranate were studied. The study findings showed that only storage temperature and its duration had significant effects on the degradation of phenolic compounds. The content of anthocyanins was affected by the single effect of storage time and its 3-way interaction effect with the storage temperature and the fruit’s surrounding gas composition. Higher contents of both total anthocyanins and browning pigments were recorded at 2°C storage temperature. The Browning Index (BI) of the pomegranate extracts showed to change quadratically with the variations in the total anthocyanins content but linearly with the variations in the content of browning compounds. Thermal dipping treatment and its interaction with the storage time also had significant effect on the BI values of the extracts obtained from modified atmosphere packaged pomegranates stored at 6 °C.

Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water

The objective of this study was to investigate the effects of dipping in solutions of citric (2%), benzoic (0.2%), sorbic (0.2%) and ascorbic (0.5%) acids and in acidic electrolyzed water on the quality attributes and surface microbiota of fresh-cut apples, cvs ‘Florina’ and ‘Ionathan’, packaged in disposable plastic containers under normal atmospheric conditions during 14 days storage at 8 °C. The colour, firmness, total phenolic content, antioxidant activity and surface microbial load were determined weekly throughout storage. The colour results indicated that acidic electrolyzed water reduced browning while the ascorbic and citric acids were less effective in controlling the enzymatic browning of fresh-cut apples. After 14 days of refrigerated storage, the samples treated with 2% citric acid and acidic electrolyzed water maintained significantly higher firmness, total phenolic content and antioxidant activity than the other treated and control samples. The microbiological analysis revealed that organic acids successfully suppressed bacterial growth throughout the storage period as compared to the control samples. The sorbic and benzoic acids at 0.2% were also effective on yeasts but these dip treatments determined a higher darkening, yellowing and loss of firmness and of antioxidant activity during storage.

The Role of Dipping Duck Hatching Eggs with Cherry Leaf Extract as Natural Sanitizers on Hatching Performance and Eggshell Bacterial Counts

The research aim is to study the role of dipping duck hatching eggs with cherry leaf extract as a natural sanitizer on hatching performance and eggshell bacterial counts. A number of 533 Alabio duck hatching eggs were used in this study. Hatching eggs produced from The College of Vocational Studies IPB University; were collected three times a day. Five hundred thirty-three hatching eggs were divided into five treatment groups. The first group was as control, the second was dipping into commercial disinfection, and the third and the fifth group were dipping into cherry leaf extract with concentrations 250 ppm, 500 ppm, and 750 ppm, respectively. The results showed eggshell bacterial counts from cherry leaf extract 750 ppm is not significantly different from commercial disinfection treatment. The bacterial count is lower than other treatments. The dipping treatment of 750 ppm cherry leaf extract in Alabio duck hatching eggs resulted in the lowest embryo mortality and the highest hatchability compared to other treatments. The highest hatchability percentage was in the cherry leaf extract treatment of 750 ppm (90.9%) and the lowest was in the control (75.2%).

결구상추 육묘방법에 따른 생육 및 저장방법에 의한 선도 비교

The research was aimed to improve pre-harvest methods to maintain marketability in postharvest coniferous lettuce. Non-woven pots or plug plates were used to generate seedlings. No difference was found in growth characteristics of lettuce grown in non-woven pots vs plug plates. Since, seedling method with non-woven pots was convenient, lettuce harvested from non-woven pots used for water dipping treatment. The quality parameters, such as fresh weight loss, SPAD value, and appearance of lettuce were investigated after harvest. The lettuce with dipping treatment inside the plastic box container showed lower weight loss, higher SPAD value and better appearance compared to those exposed to the control (non-packaging) during the storage at 2oC. The treated plant showed higher SPAD and hue angle values 21.9 and 113.8o, respectively, compared to that of 18.8 and 108.3o, in non-treated plants. Therefore, it seems that the water dipping treatment is effective for storage method to maintain freshness of the lettuce. We showed the non-woven pot growing as a convenient seedling method for packaging treatment. Further studies will be continued to improve freshness postharvest of other horticultural crops.

Dipping fresh-cut apples in citric acid before plasma-integrated low-pressure cooling improves Salmonella and polyphenol oxidase inactivation.

Ready-to-eat fruit and vegetable products have gained tremendous popularity in recent years. The main challenges associated with these minimally processed products are their short shelf life and high food safety concerns. In this study, our goal was to develop an integrated process to both reduce the Salmonella population by >5 log CFU g-1 ) and to reduce polyphenol oxidase activity, followed by quickly cooling the product. We compared the effect of a sequential treatment of dipping in citric acid (CA) followed by cold plasma (CP) treatment on the inactivation of Salmonella Typhimurium, polyphenol oxidase (PPO) activity, browning, total phenolic content and the moisture loss of cut apples during the plasma-integrated low-pressure cooling (PiLPC) process. The greatest inactivation of Salmonella (5.68 log CFU g-1 ) and the highest PPO inactivation (78%) were observed after dipping cut apples in 5% CA, followed by 3min of CP treatment. The color of cut apples remained relatively unchanged, with a fresh-like appearance during 7 days of storage at 4 °C after this combined treatment. Although the low-pressure cooling time was increased when samples were pre-dipped in CA, related to those undipped, the moisture loss was reduced by more than 50% during the PiLPC process. No significant reduction in phenolic content was observed during the PiLPC when the samples were pre-dipped in 5% CA. These results indicate the potential of this integrated process for the inactivation of endogenous food enzymes and bacterial pathogens in fresh-cut apples. © 2021 Society of Chemical Industry.

Mussel-inspired environmentally friendly dipping system for aramid fiber and its interfacial adhesive mechanism with rubber

To strengthen the interfacial adhesion between aramid fiber and rubber, inspired by mussel adhesion protein and mimicking adhesive molecule, a new environmentally friendly dipping system was developed. Specifically, water-soluble pyrogallic acid and polyethyleneimine are reacted to form a network structure, which is then mixed with rubber latex to prepare the dipping solution. We use blocked isocyanate and epoxy aqueous solution to activate the fiber, and then conduct the dipping treatment. The H pull-out force between modified aramid fiber and rubber reached 147 N, achieving the level of traditional resorcinol-formaldehyde-latex dipping system (154 N), while avoiding the utilization of harmful resorcinol and formaldehyde. In addition, we employed atomic force microscope for the first time to quantitatively characterize the modulus of the transition layer between the fiber and rubber. Results from this research provide new insights into the interfacial design of aramid fiber/rubber composites and will facilitate the development of aramid fiber/rubber composites.

Sustainable Utilization of Potato Industry Waste for Antifungal Biopolymer Production by Lactobacillus helveticus and Its Application on Pomegranates (Punica granatum L.)

The present study reports the characterization of an extracellular polymer produced by a strain of Lactobacillus helveticus in potato waste medium and the subsequent application of the biopolymer for protecting farm-bruised pomegranates against fungal infection following harvest. Chemical, thermogravimetric analysis, FTIR and scanning electron micrographs of the purified biopolymer revealed it to be a polysaccharide with good thermal stability and a compact structure. Purified biopolymer exhibited strong antifungal properties against the fungal pathogen Penicillium implicatum. In tissues of pomegranates, subjected to fungal challenge, pectinase, cellulase and xylanase activity indicative of infectivity was not observed upon storage for 14 days at 28 °C. Besides visual discoloration of pomegranates, characteristic of soft rot and fungal growth of tissue extracts could not be detected on PDA plates. Postharvest parameters, physiological loss of weight, TA, TSS, TSS/TA ratio, ascorbic acids, total sugars and sensory attributes in the biopolymer dipped bruised pomegranates challenged with P. implicatum, showed no significant (p > 0.05) change following storage. P. implicatum challenged bruised fruits which lacked dipping treatment was spoiled by 48 h. Farm-bruised pomegranates dipped with biopolymer offered complete protection of the bruised pomegranates upon storage for 14 days at ambient temperature (28 °C). Overall, the results of this study suggest a sustainable use of potato processing wastes for the reutilization of 5–16% of damaged pomegranates, economically beneficial to farmers. Besides, the process will have strong importance in reducing and recycling potato industry wastes for innovative postharvest applications for other horticultural produces.

Changes in the crystal morphology, chemical composition and key gene expression of 'Suichuan' kumquat cuticular waxes after hot water dipping

The aim of this paper was to identify changes in the crystal morphology, chemical composition and key gene expression of 'Suichuan' kumquat cuticular waxes after hot water dipping treatment (HWD), before and after cold storage, as well as the relationship of cuticular waxes with storage performance improvement. Scanning electron microscopy (SEM) showed a rearrangement of epicuticular wax layers after HWD treatment, and the layers did not crack at 30 d of storage, which is opposite the results of control fruit, which might be related to the reduction in water loss and decay rate by covering the cracked wax and any wax deficiencies. Twenty-eight identified constituents that could be classified into six categories in cuticular wax were observed in both HWD-treated and control fruit before and after storage. Triterpenoids accounted for the largest proportion of total waxes, followed by fatty acids, aldehydes, alkanes, primary alcohols, and stigmasterol. The amount of total wax and triterpenoids in HWD-treated fruit was lower than that of the control group during storage, and the opposite results were observed for the relative proportion of aldehydes or alkanes and the ratio of aldehydes or alkanes to triterpenoids during storage. Therefore, we speculated that the changes in alkanes, aldehydes and triterpenoids, rather than the total wax, might be the key factors improving the storage performance after HWD. The expression level of the CER1 gene involved in the accumulation of alkanes and the LUP2 and LUP4 genes involved in the accumulation of triterpenoids were positively related to the changes in the contents of corresponding cuticular wax components during storage. These results shed new light on the chemical and molecular basis for wax involvement in storage after HWD treatment.

Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment.

The online version contains supplementary material available at 10.1007/s13197-021-05276-1.

Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple

Food quality improvements of fresh fruits targeting both food preservation and human health is essential to advance healthy dietary options and to mitigate imbalanced nutrition-linked non-communicable chronic disease (NCDs) challenges globally. Specifically, protective phenolic bioactives of fruits with dual functional benefits can be harnessed to advance innovations for improving nutritional quality and post-harvest shelf-life of perishable fruits. Based on this rationale the dual functional benefits of plant phenolics were harnessed using novel biological elicitation strategies to modulate phenolic bioactive-linked protective responses in apple during storage in two interrelated studies. Bioprocessed food-grade elicitors [water soluble chitosan oligosaccharide -(COS) and phenolic enriched oregano extracts-(OX)] were targeted as post-harvest dipping treatments (2 & 4 g/ L) and compared with diphenylamine (DPA) (1 & 2 g/L) to enhance phenolic-linked antioxidant and anti-diabetic (type 2 diabetes) relevant properties of Cortland apple during 3 months of storage (4°C). The selection of bio-elicitors and respective doses were based on the foundations of the previous related study, which resulted in reduction of superficial scald of Cortland apple during storage. Apples sampled over 3 months as aqueous and ethanol (12%) extracts of peel and pulp were analyzed separately for total soluble phenolic content, phenolic profile, antioxidant activity, and glucose metabolism relevant α-amylase and α-glucosidase enzyme inhibitory activities using in vitro assay models. Enhanced soluble phenolic content and associated antioxidant activity were observed in ethanol (12%) extracts of apple peel with 4 g/L COS elicitor treatments after 2 and 3 months of storage. High chlorogenic acid and quercetin derivatives were found in peel extracts of Cortland apple, while pulp extracts had high chlorogenic and gallic acids. Additionally, high α-glucosidase enzyme inhibitory activity, which is relevant for managing post-prandial hyperglycemia of type 2 diabetes was also observed in bio-elicited apple peel and pulp extracts. Therefore, results of these two interrelated studies indicate that bioprocessed food grade elicitor such as OX and COS can be recruited as a novel tool to enhance protective phenolic responses for improving type 2 diabetes targeted food quality and post-harvest storage quality of apple.

Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage

ABSTRACT This study was conducted to evaluate the effects of herbal extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets throughout the storage period. Quality changes during ice storage of striped catfish fillets were studied after dip treatments in aqueous solutions of ethanolic extract of Phyllanthus amarus (0.02% and 0.04%, w/v) or Euphorbia hirta (0.06% and 0.02%, w/v). The control (dipped in tap water) and the treated fish samples were analyzed periodically for total viable counts (TVC), peroxide value, physicochemical parameters (pH, texture), and sensory properties. Results indicated that Pseudomonas spp. and Listeria monocytogenes were absent in the raw fish fillets, reflecting the safety of raw materials regarding specific spoilage and psychrotrophic pathogenic microorganisms. Fish fillets dipped in 0.04% P. amarus extract solution displayed lower TVC values (4.76 log10 CFU/g) during the initial storage period compared to treatment with E. hirta extracts. Dip treatments in water containing P. amarus or E. hirta extracts significantly reduced the primary lipid oxidation in fish samples. In conclusion, the dip treatment in water containing 0.04% P. amarus or 0.06% E. hirta extract was effective to maintain a good sensory quality of the fish fillets and to prolong their shelf life up to 8 days under ice storage.

Effectiveness of fungal, bacterial and yeast antagonists for management of mango anthracnose (Colletotrichum gloeosporioides)

BackgroundMango anthracnose, caused by Colletotrichum gloeosporioides, is one of the most important diseases of mango crop. It mainly attacks leaves, flowers, young fruits and twigs and also appears as a post-harvest disease of ripened fruits. Application of bio-control agents has huge potential in plant disease management. The goal of the present research was to establish the potential of individual and combined bio-control agents for the management of mango anthracnose under in vitro and under field conditions.ResultsThe antagonistic reaction of six fungi, six bacteria and nine yeasts against C. gloeosporioides on potato dextrose agar medium and malt extract agar medium was observed among which Trichoderma harzianum was found to be the most efficient with 89.26% mycelial growth inhibition. Evaluation of bio-control agents against anthracnose disease development on mango fruit revealed that dip treatment of mango fruits in spore suspension (1.2 × 104 cfu/ml) of T. harzianum for 5 min was the most effective and provided disease control to the tune of 81.67%. Combined application of effective bio-control agents as a post-harvest fruit dip treatment was also evaluated against the mango anthracnose on mango fruits, where the treatment of T. harzianum + Pichia anomala was very effective with 93.39% disease control. Under field conditions, three consecutive sprays of T. harzianum, starting with the initiation of disease on leaves, followed by other two sprays at an interval of 15 days during 2015 and 2016 were found the best for the management of mango anthracnose disease both on leaves and on fruits at two locations.ConclusionsThe combined and individual applications of bio-control agents, viz.T. harzianum, Bacillus subtilis and P. anomala, through foliar spray or by fruit dip had the potential to control mango anthracnose. The bio-formulations of these bio-control agents had the potential to replace chemical fungicides and also protect the natural environment, thus playing a significant role in integrated disease management.

Application of methyl jasmonate postharvest maintains the quality of Nanguo pears by regulating mitochondrial energy metabolism

The present study was conducted to investigate the effects of methyl jasmonate (MeJA) dipping treatment on mitochondrial energy metabolism and quality parameters of Nanguo pears during room temperature storage. The results showed that MeJA treatment suppressed the respiration rate and weight loss, and maintained the flesh firmness of Nanguo pears. MeJA also effectively maintained the content of ascorbic acid and titratable acidity in the fruit. Furthermore, the activities of H+-ATPase, Ca2+-ATPase, succinate dehydrogenase (SDH) and cytochrome C oxidase (CCO) of the MeJA-treated fruit were significantly higher than those of the untreated fruit. The contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP) and the energy charge were also enhanced by MeJA treatment. These results suggest that postharvest MeJA treatment could maintain the quality of Nanguo pears, in part by modulating mitochondrial energy metabolism during room temperature storage.

The preservative impact of the brown seaweed ( Padina tetrastromatica ) extract on the quality of tilapia ( Oreochromis mossambicus ) during chilled storage

In this study, different solvents were screened for the extraction of phenolic compounds from brown seaweed (Padina tetrastromatica). Among the methods, 50% (v/v) methanol gave maximum yield having higher phenolic content with antioxidant and antimicrobial activities. The methanol free crude extract was used as a natural preservative for chilled stored tilapia by giving dip treatment at different concentrations as control (T0), 0.5% (T1) 1% (T2) 1.5% (T3), and 2% (T4) (v/v) before chilled storage. Sampling was done on the 0th, 7th, 14th, 17th, 21st, 23rd, and 25th days, respectively. The changes in proximate composition, total volatile base nitrogen, free fatty acid, peroxide value, thiobarbituric acid reactive substance, total viable count and sensory evaluation were analyzed. The onset of spoilage was delayed in seaweed treated samples. Tilapia got 6 days' shelf life extension, when treated with 1%–1.5% of seaweed extract as compared to the control sample. Novelty impact statement The present study showed the potential of seaweed as a natural preservative in chilled stored fish. Seaweed is a good source of phenolic compounds that has potent antioxidant and antimicrobial properties, which is expected to be responsible for the preservative effect.

Postharvest Treatments with Sulfur-Containing Food Additives to Control Major Fungal Pathogens of Stone Fruits.

The sulfur-containing salts, classified as food additives, sodium metabisulfite (SMBS), potassium metabisulfite (PMBS), aluminum sulfate (AlS), and aluminum potassium sulfate (AlPS), were evaluated for their activity against Monilinia fructicola, Rhizopus stolonifer, and Geotrichum candidum, the most economically important fungal pathogens causing postharvest disease of stone fruit. In in vitro tests with potato dextrose agar (PDA) Petri dishes amended with different concentrations of the salts (0, 10, 20, 30, 50, and 100 mM), SMBS and PMBS at all concentrations, AlS above 20 mM, and AlPS above 30 mM, completely inhibited the mycelial growth of the three fungi after incubation at 25 °C for up to 10 days. In in vivo primary screenings with artificially inoculated nectarines, aqueous solutions of the four salts reduced the incidence and severity of brown rot (BR) at concentrations of 10 and 50 mM, whereas only AlS and AlPS reduced Rhizopus rot (RR), and none of the salts was effective against sour rot (SR). Solutions at 100 mM were phytotoxic and injured the fruit peel. In small-scale trials, 1 min dip treatments at 20 °C in SMBS or PMBS at 10 mM significantly reduced the incidence and severity of BR after incubation at 20 °C for up to 8 days. Conversely, dips in AlS and AlPS reduced neither BR nor RR. Results highlight the potential of SMBS and PMBS as new nonpolluting tools for the integrated control of BR, but not RR and SR, on stone fruit.

Characteristics of In0.7Ga0.3As MOS Capacitors with Sulfur and Hydrazine Pretreatments

This paper proposes an effective pretreatment process that combines wet ammonium sulfide ((NH4)2S) dipping and hydrazine (N2H4) vapor treatment before high dielectric constant (κ, kappa) deposition to reduce native oxide and elemental arsenic (As) before atomic layer deposition of ammonium oxide (Al2O3) gate dielectrics on n-doped indium gallium arsenide (In0.7Ga0.3As) layers to form metal oxide semiconductor capacitors (MOSCAPs). X-ray photoelectron spectroscopy (XPS) analysis confirms that sulfuration of In0.7Ga0.3As surface by (NH4)2S solution dipping can effectively reduce indium–oxygen (In–O), gallium–oxygen (Ga–O), arsenic–oxygen (As–O) bonds while elemental As still exist at the high-κ/In0.7Ga0.3As interface. Furthermore, N2H4 treatment on sulfurated In0.7Ga0.3As can effectively suppress the native oxides and elemental As. Accordingly, the obtained data indicate that the combination of chemical sulfur pretreatment and N2H4 treatment is advantageous to passivate the trap states on In0.7Ga0.3As metal–oxide–semiconductor capacitors (MOSCAPs). Moreover, forming gas annealing (FGA) process could further improve the capacitance-voltage (C–V) characteristics and the interface trap density (Dit) of In0.7Ga0.3As MOSCAP could be reduced significantly, achieving a value of 1.2 × 1012 cm−2 eV−1.

Forecast adjustments during post-promotional periods

Sales promotions are a key cause for judgmental adjustments to forecasts, especially in the world of Fast-Moving Consumer Goods (FMCG). Typically, three types of periods are relevant for sales promotions: a normal period as a comparison point, a promotional period, and a post-promotional period. Yet, research on forecasting with sales promotions has focussed specifically on promotional effects and their elevation versus a normal sales period, while generally disregarding adjustments for post-promotional periods. To investigate further into the effects of promotions after their occurrence, we employed an incentivized laboratory experiment focussing specifically on the role of human judgment in sales forecasting after a promotion has occurred. Our study shows that, without guidance, the post-promotional period is considered equal to a normal period in sales numbers. However, a post-promotion dip is commonly observed in reality. We therefore introduced information on the existence of post-promotional dips, in itself (treatment one) or with added average magnitude of such a dip (treatment two). Information provision resulted in increased forecasting accuracy in both treatments, but more so in treatment two. Thus, this study promotes the provision of guiding information. We find that structured support, allows an improvement in judgmental forecasting accuracy after a sales promotion.

POTENSI EKSTRAK DAUN KERSEN SEBAGAI BAHAN SANITASI KERABANG TELUR PADA PROSES PENETASAN TELUR ITIK ALABIO

The objective of this research was to study the potential of cherry leaf extract as natural sanitizer agent for Alabio eggshell in hatching process. A number of 533 of Alabio hatching eggs were used in this study. Hatching eggs produced from College of Vacational Studies IPB University, were collected three times a day. Three hundred thirty-three hatching eggs were divided into five treatment groups. The first group was considered as control, the second was dipping into commercial disinfection, and the third and the fifth gruop were dipping into cherry leaf extract 250 ppm, 500 ppm, and 750 ppm respectively. The results showed cherry leaf extract has secondary metabolite compounds : alkaloids, flavonoids and tannins. All of these secondary metabolite compounds have a role as antibacterial agent. cherry leaf extract 750 ppm shows the same potential as commercial disinfectants in reducing the microbial population in eggshells. The dipping treatment of 750 ppm cherry leaf extract in alabio duck hatching eggs resulted in the lowest embryo mortality rate compared to other treatments (9.3%).
 
 Key words: Alabio duck, cherry leaf extract, hatchery, total plate count of eggshell

Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C)

The effects of dip treatment with beetroot peel extract on the quality of mahseer steaks during frozen storage (−18 °C) for 180 days were analysed. Prior to the dip treatment of steaks, the antioxidant properties of the extract were evaluated by in-vitro assays following the standard protocol. Beetroot peel extract was further evaluated for the characterisation of phenolic and flavanoid compounds by LC-MS/MS analysis. Beetroot peel extract (20 %, v/v) was used for the dip treatment based on the in-vitro antioxidant assay and preliminary sensory analysis. Quality changes in terms of chemical characteristics, drip loss, microbiological and sensory characteristics were examined at regular intervals of 30 days. A marked antioxidant and antimicrobial effect (P < 0.05) of beetroot peel extract could be detected in limiting the lipid oxidation and microbial growth in fish steaks during frozen storage. As per the scores of sensory analysis, control steaks had a shelf-life of about 5 months, whereas the BPE treated steaks were found to be acceptable for more than 6 months. Therefore, beetroot peel treatment exhibited positive effect on retarding the spoilage, thereby increasing shelf-life of mahseer steaks during frozen storage.