Extend Storage Life Research Articles

Effect of Gibberellic Acid and Waxing on Quality and Storability of Lime Fruits

The effect of post-harvest treatment of gibberellic acid (GA3 )and/or waxing on quality and storability of lime fruits at 18 ± 1oC and85% – 90% relative humidity was evaluated. Treatment with 50 and 100ppm GA3 delayed senescence, maintained quality and extended storagelife of lime fruits. The higher the concentration of GA3 the more was theeffect. Treatment with GA3 and waxing was more effective than treatmentwith GA3 alone. The effects of GA3 and/or waxing in delayingsenescence, maintaining quality and extending storage life of limes wasmanifested in reduced respiration rate, weight loss, fruit softening andtotal soluble solids accumulation, delayed peel colour development(degreening), decreased titratable acidity and increased ascorbic acidretention.

Energy-saving technology for storage of cherry

Results of studies on extension of storage (shelf) life of cherries by treatment with ultraviolet light are presented. The most important indicators characterizing quality of cherry are considered. Analysis of variance of weight of cherries treated with ultraviolet light had been investigated. The Duncan Test for weight loss of cherries treated with ultraviolet rays was performed. Further studies and tests to determine quality of cherry had been carried out as well.

Extension of CO2 storage life in the Sleipner CCS project by reservoir pressure management

In this study, we performed reservoir simulations to investigate CO2 storage in the saline aquifer in Sleipner by reservoir pressure management. Results show that by producing water at the lowest aquifer structure far away from the CO2-water contact in the vertical direction, an additional 73% (24 Mt) CO2 can be stored compared to the case without water production. This extra CO2 stored can generate a revenue of $800 millions at the prevailing carbon tax of $69 per ton in Norway. There is 5.31 Mtpa of natural CO2 production from 124 gas and oil fields in Norway in 2020. Of these, the Marulk, Dvalin, Skarv, Morvin, Åsgard, Kristin, Tyrihans and Mikkel fields in the Norwegian Sea, and the Kvitebjørn, Valemon, Visund, Gudrun fields in the North Sea produce a total of 4.55 Mtpa CO2 potentially supplying CO2 to Sleipner for project life extension.

Chitosan-based melatonin composite coating extended storage life of minimally processed pomegranate aril sacs

Chitosan-based melatonin composite coating extended storage life of minimally processed pomegranate aril sacs

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Strawberry fruits are highly perishable and susceptible to microbial decay. In this study, influence of atmospheric pressure, postharvest delay in hypobaric treatment, and combined effect of pressure and exposure duration on storage quality of strawberries were evaluated. Treatment at 40 kPa for 4 h without postharvest delay inhibited fungal decay and retained visual quality which contributed to 13% increase in marketable life of strawberries compared with control. Further study revealed that microbial control and storage quality of strawberries treated either at 20 kPa for 2 h or 40 kPa for 4 h were statistically comparable. After 12 days, strawberries treated at 20 kPa for 2 h had 14.3% higher radical scavenging activity, 13.9% higher phenolic contents and 17.7% higher ascorbic acid than control fruits. Thus, pre-storage treatment at 20 kPa for 2 h without postharvest delay effectively retained fruit quality and extended storage life of strawberries for 6 more days compared with control. Novelty impact statement Hypobaric treatment is a potential non-chemical technique used to disinfect and extend storage life of strawberries. Results showed that hypobaric treatment at 20 kPa for 2 h without any postharvest delay can be adopted to disinfect strawberries from microbial infection and to extend marketable life. These findings may help in developing commercial hypobaric technology for perishable and decay-susceptible fruits and vegetables.

Efficiency of Turmeric, Hibiscus and Beet Root Extracts as an Eco-Friendly Edible Coating to Extend storage Life of Hass Avocado Fruit

Efficiency of Turmeric, Hibiscus and Beet Root Extracts as an Eco-Friendly Edible Coating to Extend storage Life of Hass Avocado Fruit

Effects of Postharvest Gaseous Ozone Treatment on Quality Attributes and Extending Storage Life of Fresh Cut ‘Hass' Avocado Fruits

Effects of Postharvest Gaseous Ozone Treatment on Quality Attributes and Extending Storage Life of Fresh Cut ‘Hass' Avocado Fruits

Assessment of quality attributes, susceptibility to postharvest disorders, and nutrient uptake of ‘Bartlett’ and ‘d′Anjou’ pears in response to pre-harvest harpin β protein spraying

The primary purpose of this study was to determine the effects of pre-harvest application concentration, frequency, and timing of harpin β protein on quality attributes, nutrient uptake, and susceptibility to physiological disorders in ‘Bartlett’ and ‘d′Anjou’ pears. Split applications of 1.5 mg L−1 harpin at 30 + 7 d before harvest (30 +7 DBH) resulted in higher fruit firmness (FF) and peel chlorophyll content with a lower soluble solids content in ‘Bartlett’ pears at harvest compared to the control, but not in ‘d′Anjou’ pears. This treatment reduced the ethylene production rate (EPR) and FF loss of ‘Bartlett’ pears at the initial 3 months of regular-air (RA) storage. Extending the storage periods to 5 months, a high EPR with low incidence of senescent disorders was observed after storage and during ripening, respectively. Increasing the application concentration of harpin from 1.5 to 10 mg L−1 did not further affect the quality of ‘Bartlett’ pears. Early application of harpin between full bloom (FB) and 2 months after full bloom (2 MAFB) repeated up to 3 times resulted in high FF and green color of ‘d′Anjou’ pears at harvest, but not in ‘Bartlett’ pears. A single application of harpin 2 MAFB to ‘d′Anjou’ trees provided the greatest reduction the losses in FF and green color, extend storage life, and suppress the development of superficial scald. No difference was observed in nutrient uptake in either cultivar when harpin was sprayed at 30 + 7 DBH. Spraying harpin once at 1 MAFB, once at 2 MAFB, and three times at FB+ 1 MAFB+ 2 MAFB resulted in low-boron ‘Bartlett’ and low-calcium ‘d′Anjou’ pears. Fortunately, harpin-treated pears with lower B or Ca levels did not result the quality deterioration and development of disorders. In conclusion, harpin has the potential to improve fruit quality, but recommended timing varies by cultivar: spraying 1.5 mg L−1 harpin at 2 MAFB improved the quality of ‘d′Anjou’ pears, whereas quality of ‘Bartlett’ pears was improved by applying harpin at 30 + 7 DBH.

Low temperature delays degreening of apple fruit by inhibiting pheophorbide a oxygenase (PAO) pathway and chlorophyll oxidation during ripening.

The effects of low temperature (LT) on chlorophyll (Chl) degradation in peel of apple fruit during ripening were investigated. Apples collected at commercial maturity were stored at 4 ± 0.5°C. Our data indicated that LT treatment reduced respiration rate and ethylene production and slowed down softening of apple fruit during ripening. The LT treatment delayed increase in L*, a*, and b* values and decrease in Chl content compared with controls. The LT treatment reduced hydrogen peroxide (H2 O2 ) and malondialdehyde (MDA) contents and decelerated superoxide anion (O2 ·- ) production rate in chloroplast of peel compared with controls during ripening. The LT treatment differentially reduced activities of pheophytin pheophorbide hydrolase (PPH), Mg-dechelatase (MDcase), chlorophyll-degrading peroxidase (Chl-POX), and Chl oxidase, while enhanced SOD activity in chloroplast of peel during ripening. Expression levels of MdHCARa, MdNYC1, MdNYC3, MdNYE1, MdRCCR2, MdPPH1, MdPAO6, MdPAO8, and MdNOL2 in peel were differentially reduced by LT treatment during ripening. Our results indicated that LT treatment might delay Chl degradation through inhibiting PAO pathway and Chl oxidation during ripening of apple fruit. PRACTICAL APPLICATIONS: The LT is a common practice used to extend storage life of apple fruit. Degreening caused by Chl degradation is an integral part of fruit ripening, and elucidating its mechanism is an important subject for fruit quality maintenance. Our data indicated that LT delayed degreening of apple fruit by inhibiting PAO pathway and Chl oxidation during ripening. These results will provide useful information for clarifying molecular mechanisms of LT in regulation of degreening and also for quality maintenance of apple fruit.

Thin layer drying kinetics and quality dynamics of persimmon (Diospyros kaki) treated with preservatives and solar dried under different temperatures.

Poor postharvest handling, microbial infestation, and high respiration rate are some the factors are responsible for poor storage life of perishable commodities. Therefore, effective preservation of these commodities is needed to lower the damages and extend shelf life. Preservation is regarded as the action taken to maintain desired properties of a perishable commodity as long as possible. Persimmon (Diospyros kaki) is perishable fruit with high nutritive value; however, has very short shelf-life. Therefore, effective preservation and drying is needed to extend its storage life. Drying temperature and preservatives significantly influence the quality of perishable vegetables and fruits during drying. The current study investigated the effect of different temperatures and preservatives on drying kinetics and organoleptic quality attributes of persimmon. Persimmon fruits were treated with preservatives (25% honey, 25% aloe vera, 2% sodium benzoate, 1% potassium metabisulfite, and 2% citric acid solutions) under different drying temperatures (40, 45, and 50°C). All observed parameters were significantly affected by individual effects of temperatures and preservatives, except ash contents. Similarly, interactive effects were significant for all parameters except total soluble sugars, ash contents, and vitamin C. Generally, fruits treated with citric acid and dried under 50°C had 8.2% moisture loss hour-1, 14.9 drying hours, 0.030 g H2O g-1 hr-1, 1.23° Brix of total soluble solids, 6.71 pH, 1.35% acidity, and 6.3 mg vitamin C. These values were better than the rest of the preservatives and drying temperatures used in the study. Therefore, treating fruits with citric acid and drying at 50°C was found a promising technique to extend storage life of persimmon fruits. It is recommended that persimmon fruits dried at 50°C and preserved in citric acid can be used for longer storage period.

Edible Coatings from Opuntia ficus-indica Cladodes Alongside Chitosan on Quality and Antioxidants in Cherries during Storage.

The aim of this work was to investigate the effect of edible coatings (ECs) prepared from extracts of Opuntia ficus-indica (OFI) cladodes in comparison with a commercial chitosan formulation on the quality of ‘Regina’ cherries packaged in macro-perforated bags and stored for up to 28 d (1 °C, 90% RH). The coating concentrations were 25% and 50% aqueous OFI extract (approximately 0.59 and 1.18% dry matter, respectively), 1% OFI alcohol insoluble polysaccharide and 1% chitosan. The variables evaluated included weight loss (WL), respiration rates (RR), peel color, firmness, microbial decay, total antioxidants (phenolics, flavonoids, anthocyanins, antioxidant capacity), individual phenolic compounds (anthocyanins, hydroxycinnamic acids, flavan-3-O-ols), and pedicel removal force. The main results show that all coatings reduced WL and RR similarly, enhanced firmness throughout storage and antioxidants after 28 d of storage compared to the controls. Among treatments, chitosan resulted in much higher peel glossiness and firmness in comparison to OFI extracts. On day 28, all ECs resulted in higher antioxidants than controls, OFI extracts resulted in higher cyaniding-3-O-rutinoside than chitosan, while 50% OFI treatment resulted in the highest catechin concentration. Therefore, OFI extracts are promising ECs for cherry storage since they exhibited no negative effect, improved quality and extended storage life by one week compared to the controls.

Effectiveness of Ozonated Water for Preserving Quality and Extending Storability of Star Ruby Grapefruit

The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 ppm aqueous ozone for 5 and 10 min after harvest at water temperatures of 5 °C and 15 °C, respectively. The fruits were stored for 40 days at 8 ± 1 °C with 85–90% relative humidity. The results revealed that all the ozonated water treatments reduced physiological weight loss, disease infection, and decay, as well as providing long-term protection to the fruits throughout storage. The best treatment for preserving the postharvest quality was 0.6 ppm ozonated water at 5 °C for 5 min, which successfully delayed ripening while concurrently preserving the TSS/acid ratios, total phenolics, and antioxidant activity. Overall, aqueous ozone treatment is a promising example of a treatment that is beginning to be utilized on a commercial scale. In accordance with the findings of this study, it can be deduced that aqueous ozone can be used to maintain fruit quality, reduce postharvest diseases, and extend storage life.

Consumer Preference and Storage Stability Assessment of Drum Dried-Maltodextrin Added Kunun-gyada Powder

Kunun gyada is cereal-based Nigerian porridge produce from cereal flour in combination with groundnut milk. There is the growing popularity of local beverage drinks such as the kunun-gyada, kunun-Zaki, kunun-tsamiya in Nigeria, and thus, this posses great research challenges that require processing improvement from the traditional method of preparation, value addition, and extension of storage life of the products. Research has shown that the product can easily go bad when stored unrefrigerated and even when refrigerated, the product can only be kept for a maximum of four days (Gaffa et al., 2002). Sensory evaluation indicated that the kunun gyada powder was slightly oily to touch. The product was rated low for overall acceptability base on sensory evaluation by consumers under a 5-point hedonic scale. The powder was observed to be oily which might have hurt the panelist overall assessment of the product. Due to this, the kunun gyada powder was modified to contain 5 % maltodextrin and was investigated for consumer acceptability and storage stability. The product was stable during storage, the colour of the maltodextrin-added product was significantly lighter (L* was 76.31%). The viscosity of the product also increased from 15.75 to 17.12 mPa.s. The addition of maltodextrin improved the product's overall acceptability significantly from 2.72 to 3.89 based on a five-point Hedonic scale.

Effects of dipping time in chitosan (CS) and polyvinyl alcohol (PVA) mixture to quality of orange fruits during storage

Maintaining fruit freshness and quality in extended storage life represents a major obstacle in the fruit production industry. One of the easiest ways to prolong shelf life is by dipping fruits in a suitable storage solution. In this research, we assessed the effects of the dipping time of sweet orange cultivar with the mixture containing 1.15% chitosan (CS) and 0.39% polyvinyl alcohol (PVA) on the external and internal quality parameters of oranges during 12 days storage at 30 °C. The results showed that 6 min dipping time are optimum to maintain quality of tested oranges, including giving better skin color, higher total soluble solids (TSS), fruit firmness, ascorbic acid, and taste scores as well as lower weight loss, decay incidence, ethylene production, and respiration rate when compared with those of other dipping treatments. The results can be recommended to maintain the quality of postharvest orange fruits.

Storage life extension of cherry tomato by alginate-based edible coating in combination with UV-C treatment

Purpose: The aim of this work was to determine the effects of UV-C and alginate coating, alone or in combination, on extending the storability and the quality of cherry tomato. Research method: Tomatoes were covered with a 2% alginate coating in combination with UV-C treatment or alone and stored at 10°C with 90-95% relative humidity for 20 days. Tomatoes were evaluated for weight loss, respiration rate, total soluble solids, titratable acidity, ascorbic acid, lycopene content, total phenolic content, antioxidant content and overall appearance every 5 day. Findings: The results indicated that UV-C +Alginate treatment was highly effective in preserving fruit quality and delaying senescence. Alginate coating preserved brightness and visual quality of fruit while preventing decay. Overall, the integration of UV-C irradiation with alginate coating was the best treatment that could strongly inhibit the increase in the weight loss and respiration and achieved the highest ascorbic acid, total phenolic and antioxidant content. Single UV-C treatment had a positive effect on biochemical compounds at the beginning, but could not maintain this effect at the end of storage. Moreover, lycopene concentration increased as the senescence progressed, but observed higher lycopene contents in control samples. Limitations: No limitations to report. Originality/Value: UV-C + alginate treatment may be a promising method of improving quality and extending the postharvest life of cherry tomatoes.

Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage.

Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O2•-, ·OH, H2O2, malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA + 10 μmol/L NO maintained quality and extended storage life of fresh-cut peaches.

Assessment of suitable seed treatment for improving storage potential of groundnut and sesame seeds

Groundnut and sesame are the economic commercial crops of India and need special attention for extended storage life due to its high demand and lesser multiplication ratio. The storage of oil seed is most critical both due to the presence of glycerides and amenability to fungal infections. The freshly harvested seeds of groundnut cv. TMV 13 obtained from Oilseeds Research Station, Tindivanam formed the base material for the study. The experiment was conducted at Oilseeds Research Station, Tindivanam during 2016-2017. The groundnut pods with initial moisture content of 8.0 per cent were conditioned to various treatments viz., T1- Control; T2 – Seeds treated with Halogen Vapour @3g/kg of seed; T3 – Seeds treated with Halo Polymer @3ml/kg of seed. After treating the seeds, the seeds were dried to the moisture content of eight per cent and packed in Super Grain Bag. Seeds were evaluated at bimonthly interval upto 6 six months of storage and from seventh month onwards it has been evaluated at monthly basis for its quality parameters viz., Germination Percentage, Root length (cm), Shoot length (cm), Dry matter production (g 10 seedling -1), Vigour index, Electrical Conductivity (dsm-1), Oil Content (Per cent) and Field Emergence (%). The groundnut as well as sesame seed treated with Halo polymer @3 ml/kg of seeds stored in super grain bag maintained better vigour and viability upto 10 months compared to other treatments under ambient condition. The groundnut maintained 53% and sesame maintained 85% at the end of ten months of storage.

Extension of Storage Life of Papayas Grown in Puerto Rico by Gamma Radiation Treatments

Shelf-life extension (measured as ripening delay) and the retention of nutrients in irradiated P. R. 965 papayas have been investigated at constant storage temperature and relative humidity. The major findings were: 1. The ripening process in irradiated papayas was delayed up to 7 days by the use of gamma radiation treatments. The maximum delay in ripening was achieved by 25 to 50 Krads treatments, while the 100 Krad treatment showed a slight stimulation of ripening in storage. 2. Some destruction of vitamin C (ascorbic acid) seemed to have been effected by the gamma irradiation, although there were only slight differences between dose levels. 3. The level of total carotenoids was not affected by gamma radiation. During storage, there was a marked increase in these pigments as the papayas ripened. 4. Gamma irradiation inhibited fungal proliferation on papaya fruit even at dosages of 25 Krad. 5. There was no effect observed at the dosages studied on the skin of the fruit which developed its characteristic bright yellow color when ripe.

Effect of different levels of gibberellic acid and kinetin on quality and self-life of banana (Musa spp.) fruits

Artificial fruit ripening agents have become increasingly popular in recent years. During the ripening, various ripening agents are used for the ripening of banana fruits. The effects of various ripening agents of banana fruits (variety: Malbhog) were studied. Seven treatments consisting of distilled water, Gibberellic acid (GA3) @ 100 ppm, GA3 @ 200 ppm, GA3 @ 300 ppm, kinetin @ 3 ppm, kinetin @ 5 ppm, and kinetin @ 7 ppm were laid out in a Completely Randomized Design with three replications. The maximum loss in weight (9.195%), Total Soluble Solids (20.33˚B), the highest color score (6), pH (4.767), Total Soluble Solids/Titratable Acidity TA (34.23), and Pulp peel ratio (2.84) were observed in banana sprayed with distilled water whereas the minimum value for TSS (12.67˚B), pulp peel ratio (1.813), peel color rating (2.67), TSS/TA (15.32) were observed in GA3 @ 300 ppm treated fruits. The maximum (32.67 days) and the minimum (18.33 days) shelf-life was observed in GA3 @ 300 ppm and distilled water respectively. This research will help in the regulation of ripening as per the needs of consumers and the distance of the market. In horticulture, it will help to extend storage life and reduce quality and economic loss.

Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage.

This study aimed at investigating the influence of different postharvest treatments with oxalic acid (OA) and salicylic acid (SA) on quality attributes and postharvest shelf life of temperate grown apricot varieties stored under controlled atmosphere (CA) storage conditions. After each treatment was given, the samples were stored in CA store maintained at a temperature of 0 °C, 90 ± 5% relative humidity, 5% oxygen and 15% carbon dioxide for 30 days. Results indicated that both OA and SA treatments significantly (p ≤ 0.05) retained total soluble solids, titratable acidity, color profile, ascorbic acid content and total phenolic content of apricot varieties and had a positive effect on antioxidant activity and texture of samples compared to control. However, carotenoid content was found to be higher in control. Both the treatments reduced chilling injury index, weight loss and decay percentage of samples. Moreover, it was found that SA treatment was the most effective treatment in maintaining visual color of apricots while OA maintained fruit firmness and effectively decreased the decay percentage and chilling injury index of apricot varieties. In conclusion, it was found that both OA and SA have the potential to extend storage life of apricots and maintain quality attributes of the crop during CA storage.