Pod Storage Research Articles

Effect of Packaging Material on Infestation Level in Stored Groundnut Pods

Groundnut crop is an important crop for farmers of the Saurashtra region of Gujarat State in India. Generally, farmers cultivate groundnut crop in the Kharif season. Storage of groundnut pods is associated with the problem of bruchid during storage in jute bags. To address this storage problem with groundnut pods, current research was carried out comparing performance of different packaging materials with their traditional storage system in jute bags. Seven different types of bags were used as packaging materials. The experiment was carried out for the year 2016-17 and 2017-18. The storage period was December-July. Pool data for two years were considered for determination of the effect of packaging material on storage of groundnut pods with respect to moisture content, germination percentage, pod damage due to infestation, pest population, and aflatoxin. Groundnut stored in cloth bag showed maximum variation in moisture content during the storage period (6.40% to 8.35%), maximum pest population of pupa (6.82 pupa/200 gm sample) and adult of bruchid beetle (3.14 adult/200 gm sample), pod damage due to infestation on number basis (61.13%) as well as weight basis (63.46%) whereas minimum variation was found in moisture content during the storage period (6.74% to 6.90%), maximum pest population of pupa (2.44 pupa/200 gm sample) and adult of bruchid beetle (1.51 adult/200 gm sample), pod damage due to infestation on number basis (18.24%) as well as weight basis (18.76%) in triple layer hermetic storage bag i.e., Purdue Improved Crop Storage (PICS) bags followed by closely woven net bag. The minimum germination percentage (69.22%) was found in cloth bag and it was the maximum (78.18%) in triple layer hermetic storage bag. Aflatoxin in the pods stored in triple layer hermetic storage bags was under limit. Results of this study will be helpful to select storage bags for storing groundnut pods.

Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon

Interest in cocoa (Theobroma cacao L.) and its derivatives has grown mainly due to the high concentration of phenolic compounds (PC), which exhibit potentially beneficial effects on human health. Brazil is the sixth-largest producer of cocoa beans worldwide, with the Amazon region, particularly the state of Pará, playing an increasingly significant role in this production. This study evaluated the effects of pod storage, fermentation time, type of drying platform, municipality and roasting time and temperature on cocoa beans from the Brazilian Amazon. Parameters such as moisture, pH, and cut test were assessed, and individual phenolic compounds were quantified by HPLC-DAD. The Folin-Ciocalteu assay was used to evaluate total phenolic compounds (TPC), and antioxidant capacity was measured using DPPH and ORAC methods. Results showed that the phenolic content and antioxidant capacity of the beans are influenced by the municipality of origin. Fermentation time was the pre-processing condition that most significantly influenced the physicochemical and bioactive properties of the beans, causing reductions of 55–76% in individual phenolic compounds and 43.5–60.57% in antioxidant capacity after seven days. While roasting tends to degrade most phenolic compounds, catechin can form or stabilize at higher temperatures and longer roasting times.

Hydrogen Sulfide Improves Postharvest Quality of Okra (Abelmoschus esculentus (L.) Moench) Pods by Enhancing Antioxidant Capacity and Delaying Lignification.

Okra (Abelmoschus esculentus (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H2S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H2S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H2S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H2S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as AePAL, Ae4CL1, AeCCOAOMT1, AePOD, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H2S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods.

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17-20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5-6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5-6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit's value by integrating part of the pulp into the cocoa value chain.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Joint Optimization of Item and Pod Storage Assignment Problems with Picking Aisles’ Workload Balance in Robotic Mobile Fulfillment Systems

The item and pod storage assignment problems, two critical issues at the strategic level in robotic mobile fulfillment systems, have a strong correlation and should be studied together. Moreover, the workload balance in each picking aisle needs to be considered in the storage assignment problems to avoid robots’ congestion within picking aisles. Motivated by these, the joint optimization of item and pod storage assignment problems (J-IPSAP) with picking aisles’ workload balance is studied. The mixed integer programming model of the J-IPSAP with the workload balance constraint is formulated to minimize the robots’ movement distance. The improved genetic algorithm (IGA) with the decentralized pod storage assignment strategy is designed to solve the J-IPSAP model. The experimental results show that the IGA can obtain high-quality solutions when compared with Gurobi and the two-stage heuristic algorithms. The robots’ movement distance is smallest when the width-to-length ratio of the storage area is close to 1, and the robots’ movement distance will increase with more stringent workload balance constraints.

Compliance with cocoa quality management practices in Ghana; To what extent are cocoa farmers complying?

Despite the fact that adhering to cocoa quality management practices (QMPs) is crucial to satisfy consumer food safety standards and receive premium cocoa pricing, evidence of cocoa farmers' compliance with these recommended QMPs is scanty in Ghana. The purpose of this study was to assess the extent and antecedents of farmers’ compliance with six QMPs including pest and disease, harvesting and pod storage, pod breaking and bean removal, fermentation, drying, and bagging and storage practices in Ghana. Data from 200 farmers was solicited and analyzed using a compliance index as well as a seemingly unrelated regression (SURE) model to account for cross-correlation effects among six recommended QMPs. The results show an overall index of 2.46, implying that the cocoa farmers moderately comply with the six QMPs. Specifically, compliance levels for fermentation (index = 2.90) and drying (index = 2.92) practices are high, while farmers showed low compliance with bagging and storage practices (index = 1.33). The SURE model exhibits heterogeneous covariates that influence farmers’ compliance across the six QMPs. However, extension access, sex of the farmer, and to some extent awareness of quality management practices, as well as education, are significant determinants of compliance across all six quality management practices. These findings have implications for strengthening the Extension Services Division of COCOBOD and gender mainstreaming of cocoa quality improvement training to address the challenges of women cocoa farmers.

Triple layer hermetic bags for safe storage of dry Chilli (Capsicum annuum L.) pods.

Aflatoxin contamination is a major concern in dry chilli pods during storage, which renders chilli flakes, and chilli powder unsafe for consumption and unfit for trade. Traditional method of storage also results in both qualitative as well as quantitative losses. In our study, we evaluated Purdue improved crop storage (PICS) based triple layer hermetic bags (PICS triple bags) for their efficacy in safe storage of dry chilli pods. Four different types of storage bags including untreated jute bag, polythene bag, triple layer hermetic bag, and fungicide treated jute bag were tested for three different storage periods (2, 4, and 6month). Results suggest that aflatoxin levels resulting from Aspergillus flavus infection were below detectable levels in chilli pods stored in PICS triple bags owing to the modified atmospheric conditions of hypoxia and hypercarbia conditions created inside the bags. Further, dry chilli pods stored in PICS triple bags for 2, 4 and 6month recorded no loss in test weight (1000 seeds) and no change in moisture content, whereas significantly moisture loss was observed in remaining treatment bags. Germination percentage of the seeds from the PICS triple bags at 2, 4 and 6month storage was highest (72%) compared to all other treatment bags. Overall, we conclude that the PICS triple bags were effective in safe storage of dry chilli pods by ensuring detrimental environment to Aspergillus flavus growth and preserved both qualitative and quantitative characteristics including test weight, moisture content, and per cent germination compared to other storage bags.

Effects of Forced-Air Precooling on Postharvest Physiological and Storage Quality of Winged Beans

Winged beans accumulate abundant field heat following harvest, and their shelf life is shortened if precooling is not performed promptly. In the present study, top-suction forced-air precooling (FC) was employed to rapidly remove field heat from pods, and its effects on winged bean pod storage quality and shelf life were assessed. After postharvest FC to remove field heat from winged bean pods, the mean 1/2 precooling time was 5.8 min and 7/8 precooling time was 14.7 min, which was 9.6 times and 11.7 times faster than room cooling (RC), respectively. Moreover, after FC was applied to remove field heat, the weight loss rate at 7/8 precooling time was 0.92%, significantly lower than that after RC was applied (1.98%). FC could delay decay, and the decay rate was only 18% on day 14 storage, which was lower than 52% of RC. During 12 °C and 85% relative humidity (RH) storage, the shelf life of winged bean pods in the FC group was 14.8 days, which was significantly longer than that of the pods in the RC group (10.6 days). In conclusion, FC is an effective precooling method to rapidly remove field heat postharvest and maintain the storage quality of winged beans.

The Effect of Pod Storage on Chemical and Microbiological Characteristics of Organic and Non–organic Balinese Cacao Pulps

The purpose of this study was to determine the effect of Organic and Non-Organic Balinese Cacao (Theobroma cacao L.) storage duration on chemical and microbiological levels in order to know the exact storage period to get a good substrate for fermentation. This research is the first step in preparing Specialty Cocoa. Chemical parameters such as reducing sugar, total sugar, protein content, moisture content, and pH along the pod storage were determined in this study. The ideal substrate condition for cocoa fermentation was suggested on the 4th d, in which the pulp contained total sugar of 12.5 % and moisture content of 86 %. Meanwhile, the statistical analysis was done to test whether the duration of pod storage has a significant effect on the presence of bacteria related to fermentation. The test showed that the duration of pod storage did not have a significant effect on either lactic acid bacteria or acetic acid bacteria content (P value > 0.05). Nevertheless, the research found that lactic acid bacteria content was up to 1.9 log CFU mL–1 and acetic acid bacteria content was up to 2.72 log CFU mL–1 during the 5 d of pod storage.

Dynamic Picking and Storage Optimization of Robotic Picking Systems

With the development of e-commerce and the improvement of logistics requirements, more and more ‘parts-to-picker’ picking systems begin to replace the inefficient ‘picker-to-parts’ picking systems in various scenarios. As the mainstream ‘parts-to-picker’ system, the robotic mobile fulfillment system has been attracting much attention in recent years. In addition to the customer's changing requirements, the rapid response of the picking system to the order is particularly important. In the above context, to seek a breakthrough in the picking system's picking efficiency without increasing the cost of additional equipment, the storage allocation of the pods becomes very important. This article focuses on the dynamic storage allocation of robotic mobile fulfillment system, which has positive theoretical and practical significance. By analyzing the pod storage process of the robotic mobile fulfillment system, a dynamic pod storage allocation model suitable for the robotic mobile fulfillment system is established with the goal of minimizing the pod handling distance. Two dynamic pod storage allocation strategies are proposed for the system. By simulating the picking systems of different scales, the effectiveness of the dynamic storage allocation strategy is verified, which has a certain reference to the operation of the robotic mobile fulfillment system in practice.

Insecticidal activity of the essential oil of Schinus areira against Rhipibruchus picturatus (F.) (Coleoptera: Bruchinae), and its inhibitory effects on acetylcholinesterase

During the storage of Prosopis alba pods, substantial quantitative and qualitative losses were observed. One of the main factors is the seed beetle Rhipibruchus picturatus. A key strategy to develop new pest control management is the use of essential oils (EOs) due they are efficient, less toxic, and less persistent in the environment compared to synthetic pesticides. In this context, seeds and leaves of Schinus areira L. (Anacardiaceae) EOs and Citrus spp. EO were studied in the present work. In the leaves of S. areira EO, 1-epi-cadinol, sesquiterpenoid alcohol, was the major compound. On the other hand, the main compounds of the EO extracted from S. areira seeds are the monoterpenes sabinene, and α-pinene. Finally, in the Citrus EO, limonene is the principal component. The three EOs obtained exhibited insecticidal activity against R. picturatus, being the first report of the use of EOs against this insect pest. The best insecticidal results were obtained with the leaves of S. areira EO. Moreover, this EO inhibits the acetylcholinesterase enzyme in vitro assays. Molecular docking studies on acetylcholinesterase (AChE) suggest that the main components of the leaves of S, areira EOs, bind to the active site of the enzyme, in good agreement with in vitro competitive inhibition against AChE observed for this EO. The data obtained demonstrate the potential use of Schinus areira EOs in the development of new storage pest control strategies.

Performance evaluation of a robotic mobile fulfillment system with multiple picking stations under zoning policy

This paper evaluates the performance of a robotic mobile fulfillment system (RMFS) with multiple picking stations under a zoning policy. Focusing on a single picking process performed by robot, we develop an expected travel time model for the robot considering a constant velocity, and evaluate the system performance according to the travel time. Compared with the data of the actual RMF system from FAW Logistics Co., Ltd, the model developed in this study has high accuracy and can be used to rapidly evaluate the performance of RMFS with different layouts. In addition, by the numerical experiments, the effect of the number of horizontal aisles and two zoning policies on system performance is analyzed. The results show the following: (1) With the initial total number of storage locations determined, when picking efficiency and space utilization are taken as indexes for planning and designing, the optimal scheme can be obtained more directly by focusing on the effect of the number of horizontal aisles on the expected travel time. (2) Under the relevant assumptions and system characteristics proposed herein, when the expected travel time is taken as the index, it is always better to store A-class goods in the center of the pod storage area.

Postharvest pod storage and maturity effects on specialty cacao pulp quality

Postharvest pod storage and maturity effects on specialty cacao pulp quality

Implications of Cocoa Pod Storage and Temperature to the Performance of Pod Components and Seedling Growth

Cocoa seeds are recalcitrant with some problems in their storage due to lack of dormancy period. This study aimed to find out the effect of cocoa pod storage in two different temperatures and the storage period towards seed viability and growth of the seedlings. This study applied a split-plot design with storage temperature as main plot and storage period as sub-plot. Cocoa pods of Sulawesi-1 clone were harvested and stored at 20ºC and 29ºC for 3, 7, 14, and 30 days. The stored cocoa seeds were then sown for three months. The findings showed that the storage of cocoa pods at 20ºC for 30 days causing the seed water content was 45%, the growth of the seedlings after the storage was 98.7%, and could press the pod shrinkage (1.6%). The storage of cocoa pods at 29ºC for 30 days could accelerate the reduction process by 68.2%, decreased germination of seeds upto 83.4%, and reduced the water content by 44.2%. The pod storage at 20ºC for 30 days showed a high value in some aspects such as seedling height, stem diameter, leaf area, seedling fresh weight, and shoot/root ratio. The storage of pods at 29ºC for 14 days indicated a high score in the character of germination, seedlingheight, stem diameter, and fresh weight of seedlings. The storage of pods at room temperature could be conducted for 14 days, meanwhile, at controlled temperature, it could be conducted for 30 days.

Postharvest pod storage and maturity effects on specialty cacao pulp quality

Postharvest pod storage and maturity effects on specialty cacao pulp quality

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

SummaryMost of volatile flavour compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were performed on the farm, and the main isolated yeasts were identified using PCR‐DGGE technique. Fermented cocoa beans were solar‐dried, and their flavour compounds were identified using solid phase microextraction technique–gas chromatography–mass spectrometry. The main results showed that Pichia kudriavzevii was common yeast involved in the cocoa fermentation. Thirty flavour precursor compounds grouped into six chemical families including alcohols and pyrazines were identified in raw cocoa samples. ACP showed that short durations of pod storage and fermentation promote the formation of flavour precursors of cocoa. No spontaneous cocoa fermentation treatment influenced the occurrence of aroma compounds. The generation of flavour compounds depends only on the pod storage and the fermentative microorganisms of cocoa.

Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)

Fermentation is one of the most critical stages in the postharvest handling process of cocoa beans. Temperature changes during the fermentation process characterize the success of the cocoa bean fermentation process. In general, aeration conditions during the fermentation process effects changes in fermentation air temperature. This study aims to determine cumulative oxygen uptake and cumulative carbon dioxide evolution during cocoa bean fermentation. Fermenter equipped with a controlled system of air temperatures and aeration rates was used to determine changes in oxygen uptake rate and carbon dioxide evolution rate during the fermentation process. The variables observed were including: length of pod storage time before fermentation (X₁; days), aeration rate (Xâ‚‚; l.min-1), and fermenter temperature (X₃; ℃). Response surface methodology was used to determine the relationship between cumulative oxygen uptake as well as cumulative carbon dioxide evolution and the observed variables (X₁, Xâ‚‚, X₃) The results shows that cumulative oxygen uptake and cumulative carbon dioxide evolution obtained in various treatments during the fermentation process are consecutive: 6.66-34.29 g Oâ‚‚ kgvs-¹ and 12.15-50.97 g COâ‚‚ kgvs-¹. Based on the variance analysis of response surface methodology, R² value of the cumulative oxygen uptake is about 88.1%, while R² value of the cumulative carbon dioxide evolution value is about 87.3 %. The highest amount of oxygen consumption and carbon dioxide production was obtained at X₁ = 5 days, Xâ‚‚ = 0.25- 0.4 l.min-1, and X₃ ≤ 50℃.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions. Although with a few exceptions, generally, chocolate acidity (pH and TA) decreased with increasing PS and vice versa in the case of RT. Furthermore, results from a balanced incomplete block design (BIBD) involving a 16-member expert panel also revealed the impact of the applied treatments (PS and RT) on the final flavor profiles of the chocolates irrespective of the origin or genetic groups of the cocoa beans. The same was confirmed when instrumental aroma results were correlated with the sensory data using partial least squares (PLS) regression models. Thus, this study demonstrates the possibility of creating diverse flavor profiles (even towards ‘fine’ flavor) from ‘bulk’ cocoa beans through an optimized combination of PS and RT. The findings are therefore expected to challenge the status-quo, especially in the way ‘bulk’ cocoa is currently processed and consequently priced, thereby, possibly fostering a win-win situation between cocoa producers and industries.

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3 × 4 full factorial experiment, consisting of PS (0, 3, 7 days) and RT (100, 120, 140, 160 °C). Statistical analysis of the results from HS-SPME-GC-MS revealed significant (p < .05) impact of both PS and RT as well as their interaction effects on the ten groups of volatiles (acids, alcohols, esters, terpenes, aldehydes, ketones, pyrazines, furans, pyrroles and others) and their overall aroma concentration. An exception was however noted for aldehydes, where the total concentration was only significantly (p < .05) influenced by the individual effects of PS and RT. A subsequent clustering of the liquors, first on the basis of all identified volatiles, then, on the basis of the odor-active volatiles, also revealed similar pattern where liquors with high RT's possessed more volatiles with higher concentrations and vice versa. More so, it seemed that no or very minimal PS treatment was necessary for preserving more aromatic volatiles with typically fruity, floral or spicy flavor notes, whereas, for liquors with volatiles exhibiting more cocoa, chocolate, nutty and roasted flavor notes, prolonged PS (> 3 days) treatment was required. These findings are expected to challenge the status-quo, specifically in the conventional ways through which the aroma potential of 'bulk' cocoa may be steered. On the one hand, the idea of manipulating PS treatment and roasting conditions may indeed consolidate the possibility of creating diverse and/or distinct aroma profiles from the same 'bulk' cocoa beans, whereas, on the other hand, it raises the question whether the Ghanaian cocoa beans - being described as 'bulk' cocoa - could be a consequence of prolonged pod storage treatment.