Fresh strawberry (Fragaria sp. ‘Holibrite’) sharply decrease their quality and also have a short shelf-life in a tropical environment conditions. The coating method using Aloe vera was applied to strawberry fruit to preserve their quality and increase their shelf life. Aloe vera is used as a biopolymer coating to cover strawberry fruit skin with standard formulation as gel coating. Different maturity levels of strawberry fruits were used and the quality parameters of fresh strawberry assayed were weight loss percentage, skin texture, water content, titratable acidity, vitamin C and total soluble solid content. Storage temperatures were set at 4°C with RH 62% and 10°C with RH 68% and then compared with the sample at room temperature as control for tropical environment. All quality parameters of strawberry fruit coated using Aloe vera could be kept stable at controlled temperature storage. Moreover, the shelf life of strawberry fruit under controlled storage temperatures was longer than those at tropical environment conditions. Aloe vera coating can preserve quality conditions and increase shelf life of strawberry fruit in a tropical controlled storage temperature and at room temperature.
This document summarizes a study that evaluated buriti fruit by-products as sources of dietary fiber and natural antioxidants. Buriti is a fruit native to South America that is commercially processed for its oil. The processing generates by-products including peels, endocarp, and pulp bran. The study produced flours from these by-products and analyzed their chemical composition and antioxidant properties. The results showed that all the flour samples were high in dietary fiber and contained antioxidants such as polyphenols and carotenoids. The peels flour in particular had very high levels of non-extractable proanthocyanidins. The study concluded that buriti by-product flours have potential as sources of dietary fiber and
Reducing Postharvest Softening of Papaya (Carica papaya cv. Maradol) by using...Agriculture Journal IJOEAR
Abstract— The shelf life of ‘Maradol’ papaya fruit (Carica papaya) harvested at one-quarter stage maturity (yellow-orange color in 25% of fruit surface) and treated with aqueous 1-methylcyclopropene (1-MCP) was evaluated. The effects of immersion time (30 or 60 seconds) and dose response (50 or 300 ng∙kg-1) on the quality of papaya fruit stored for 12 days at 20 ± 2 °C and 85 ± 5% RH were studied. After 3 days, the control and fruit treated with 50 ng∙kg-1 1-MCP for 30 seconds lost 82% and 72% of the initial firmness, respectively. A 1-MCP concentration of 300 ng∙kg-1 for 30 or 60 seconds inhibited softening and slowed skin color change for 12 days. The pH, titratable acidity, and soluble solids concentration ranged from 5.3-5.7, 0.06-0.12 % and 10-12 %, respectively. The shelf life of papaya was extended up to 3 days in fruit treated with 50 ng∙kg-1 1-MCP for either 30 or 60 seconds of immersion.
This study evaluated the effectiveness of Aloe vera gel and papaya leaf extract coatings for extending the shelf life of papaya fruits compared to chitosan coating. Freshly harvested papaya fruits were coated with 50% Aloe gel, a combination of Aloe gel and 1% papaya leaf extract, or 2.5% chitosan coating. The coated and uncoated fruits were stored for 15 days. The coatings significantly reduced physiological weight loss and maintained fruit size, acidity, and firmness compared to uncoated fruits, which decayed within 10 days. Papaya fruits coated with the combination of Aloe gel and papaya leaf extract showed the least changes and highest quality retention over 15 days of storage
Lecture 6: Postharvest Control of Senescence and Related ProcessesKarl Obispo
This document provides an overview of modified atmosphere and modified humidity packaging. It defines these terms and discusses their commercial uses and principles. Modified atmosphere packaging involves exposing produce to a controlled gas mixture inside a sealed package to extend shelf life. Benefits include reduced respiration and ethylene effects, while risks include disorder development if not designed properly. Modified humidity packaging controls the relative humidity inside packages using additives like salts to prevent issues from very high humidity. The document outlines the key learning objectives and lessons that will be covered.
FACTORS AFFECTING QUALITY OF FRESH PRODUCE-Presented By Mustafa Atas
Recently I am working a project called “Factors Affecting Quality of Fresh Produce” and prepared presentation.
Descriptive sensory analysis, consumer liking and preference mapping for sola...Alexander Decker
Descriptive sensory analysis was conducted on fresh and solar dried mango samples from three drying methods to analyze differences in sensory attributes. Fifteen trained panelists evaluated samples using six descriptors and found significant differences between fresh and dried samples for attributes like color, whiteness, hardness and sweetness. A consumer test with 78 participants also found fresh samples were significantly preferred over dried for attributes like color, texture and mouthfeel. Preference mapping showed color and acidity were main drivers for fresh sample preference. Drying methods impacted attributes, with tunnel dried samples most similar to fresh. In conclusion, solar drying impacted sensory quality and consumer acceptance of mango, with drying method selection important to retain key attributes.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
This document summarizes a study that evaluated buriti fruit by-products as sources of dietary fiber and natural antioxidants. Buriti is a fruit native to South America that is commercially processed for its oil. The processing generates by-products including peels, endocarp, and pulp bran. The study produced flours from these by-products and analyzed their chemical composition and antioxidant properties. The results showed that all the flour samples were high in dietary fiber and contained antioxidants such as polyphenols and carotenoids. The peels flour in particular had very high levels of non-extractable proanthocyanidins. The study concluded that buriti by-product flours have potential as sources of dietary fiber and
Reducing Postharvest Softening of Papaya (Carica papaya cv. Maradol) by using...Agriculture Journal IJOEAR
Abstract— The shelf life of ‘Maradol’ papaya fruit (Carica papaya) harvested at one-quarter stage maturity (yellow-orange color in 25% of fruit surface) and treated with aqueous 1-methylcyclopropene (1-MCP) was evaluated. The effects of immersion time (30 or 60 seconds) and dose response (50 or 300 ng∙kg-1) on the quality of papaya fruit stored for 12 days at 20 ± 2 °C and 85 ± 5% RH were studied. After 3 days, the control and fruit treated with 50 ng∙kg-1 1-MCP for 30 seconds lost 82% and 72% of the initial firmness, respectively. A 1-MCP concentration of 300 ng∙kg-1 for 30 or 60 seconds inhibited softening and slowed skin color change for 12 days. The pH, titratable acidity, and soluble solids concentration ranged from 5.3-5.7, 0.06-0.12 % and 10-12 %, respectively. The shelf life of papaya was extended up to 3 days in fruit treated with 50 ng∙kg-1 1-MCP for either 30 or 60 seconds of immersion.
This study evaluated the effectiveness of Aloe vera gel and papaya leaf extract coatings for extending the shelf life of papaya fruits compared to chitosan coating. Freshly harvested papaya fruits were coated with 50% Aloe gel, a combination of Aloe gel and 1% papaya leaf extract, or 2.5% chitosan coating. The coated and uncoated fruits were stored for 15 days. The coatings significantly reduced physiological weight loss and maintained fruit size, acidity, and firmness compared to uncoated fruits, which decayed within 10 days. Papaya fruits coated with the combination of Aloe gel and papaya leaf extract showed the least changes and highest quality retention over 15 days of storage
Lecture 6: Postharvest Control of Senescence and Related ProcessesKarl Obispo
This document provides an overview of modified atmosphere and modified humidity packaging. It defines these terms and discusses their commercial uses and principles. Modified atmosphere packaging involves exposing produce to a controlled gas mixture inside a sealed package to extend shelf life. Benefits include reduced respiration and ethylene effects, while risks include disorder development if not designed properly. Modified humidity packaging controls the relative humidity inside packages using additives like salts to prevent issues from very high humidity. The document outlines the key learning objectives and lessons that will be covered.
FACTORS AFFECTING QUALITY OF FRESH PRODUCE-Presented By Mustafa Atas
Recently I am working a project called “Factors Affecting Quality of Fresh Produce” and prepared presentation.
Descriptive sensory analysis, consumer liking and preference mapping for sola...Alexander Decker
Descriptive sensory analysis was conducted on fresh and solar dried mango samples from three drying methods to analyze differences in sensory attributes. Fifteen trained panelists evaluated samples using six descriptors and found significant differences between fresh and dried samples for attributes like color, whiteness, hardness and sweetness. A consumer test with 78 participants also found fresh samples were significantly preferred over dried for attributes like color, texture and mouthfeel. Preference mapping showed color and acidity were main drivers for fresh sample preference. Drying methods impacted attributes, with tunnel dried samples most similar to fresh. In conclusion, solar drying impacted sensory quality and consumer acceptance of mango, with drying method selection important to retain key attributes.
Effect of Carom Seed Oil on the Antimicrobial, Physicochemical and Mechanical...IJEABJ
Packaging material is necessary in the preservation process. Edible films containing essential oils can be incorporated into the conventional food packaging systems with a dual purpose, edible and natural preservative, that can maintain quality, extend the shelf life and reduce the risk of pathogen growth specifically in unprocessed or minimally processed foods like fruits and vegetables. In present study, pumpkin-arrowroot starch based edible film incorporated with carom seed oil at 0.5%, 1% and 1.5% were prepared and studied for the antimicrobial properties. Film with 1.5% Carom seed oil showed exceedingly good antimicrobial activities against E. coli, Staphylococcus and Aspergillus. The films were further studied for physical, mechanical and water vapour transmission properties. The results indicated that the film with 1.5% carom seed oil did not alter the mechanical properties of the film significantly, compared to control film and is ideal for coating to extend the shelf life of food products.
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced...BRNSS Publication Hub
Blends of 50:50 g of jackfruit seed flour (Artocarpus heterophyllus) and ofor seed flour (Detarium microcarpum) were mixed together, sieved to pass 0.25 mm sieve and packaged in an airtight container. The proximate composition of the flour sample was determined to be 9.78%, 19.25%, 6.50%, 2.75%, 7.06%, and 54.66% for moisture content, crude protein content, fat and oil content, crude fiber content, ash content, and carbohydrate content, respectively. Furthermore, the mineral contents of the flour sample were Ca (34.00 mg/kg), K (303.00 mg/kg), Na (3.0 mg/kg), Mg (37.00 mg/kg), and Zn (0.42 mg/kg), respectively. Phytochemical values were also determined to be 0.42%, 1.00%, 2.80%, 1.60%, 0.82 mg/g, and 23.00 μg/100 g for flavonoid, tannin, alkaloid, saponin, phenol, and carotenoid, respectively. Furthermore, the functional properties of flour sample were determined to be 0.53 g/ml, 7.50%, 8.00%, 10.00%, 90.90%, 6.25%, 0.25%, and 95.00°C for bulk density, water adsorption capacity, oil absorption capacity, foam capacity, foam stability, emulsification capacity, gelation capacity, and gelation temperature, respectively. The flour sample and cocoyam flour were also used as thickener for soup and were sensory evaluated. The result shows that there were no significant differences (P ≥ 0.05) between them.
This study investigated the effects of high-pressure processing (HPP) at 400, 500, and 600 MPa and 35°C for 5 min on phenolic compounds and antioxidant activity in 'Golden Delicious' apples from two different geographical origins. Total phenolic compounds, flavonoids, dihydrochalcones, and antioxidant activity were higher in apples from northeastern Spain compared to northern Italy. HPP affected phenolic compounds and antioxidant activity depending on geographical origin. For Spanish apples, 400 MPa increased total flavonols by 30% and maintained total phenolic compounds, while for Italian apples, 600 MPa increased total phenolic compounds the most at 54%. Untreated and HPP-treated Italian apples had higher
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Nutritional Profile and Physicochemical Properties of Peach Varieties in Ethi...AJSERJournal
Nutritional and functional characteristics of fruits are related to their quality and are influenced by
genotype and ripening stage, and by environmental conditions and orchard management practices. The purpose of this
research was to test nutritional profile and selected physicochemical properties of different improved and adopted
peach varieties in Ethiopia and comparative study among varieties and between study varieties and standard
reference. The result got show that improved peach varieties greater amount of ash (4.3-5.51%), protein (4.34-6.05%),
fat (0.097-1.386%) and fiber (2.87-4.611%) than standard reference (0.263, 1.423, 0.427, and 1.20%, in the
aforementioned order) but lower in carbohydrate (84.411-89.90%) than standard of (96.678%). The mineral content
higher in K (0.48-1.182%), Ca (0.162-0.565 %), Mg (0.037-0.066%), Fe (16.33-159.2%) and Zn (2.43-8.84%) than
standard reference (0.942, 0.051, 0.071, 16.32, 3.213%), respectively except Na, Mg, Cu and Sulfur while the fruit
quality was revealed low moisture content which less water and medium vitamin C (3.99-5.55%) and TSS (8.36-
14.31%). We observed variation in proximate composition and mineral content among sixteen peach varieties.
This document summarizes a study that investigated the effects of different home storage conditions and preservation techniques on the chemical constituents of tomatoes. Tomatoes were subjected to three post-harvest treatments: without preservative (control), preserved with groundnut oil, and preserved with salt. The samples were then stored under different conditions for 8 weeks. Chemical analyses found that the total soluble solids, insoluble solids, pH, sugar, salt, ascorbic acid and ash contents decreased in fresh and dehydrated samples over time, while acidity increased. Powdered tomato samples maintained their chemical constituents best over the 8-week period. The results suggest that powdering is an effective preservation technique worthy of further investigation.
HPP processing of avocados and guacamole provides several benefits:
1) It inactivates spoilage microorganisms like bacteria and molds, extending shelf life to 40 days while maintaining sensory quality.
2) Pathogens like L. monocytogenes and Salmonella are reduced by over 5 log cycles.
3) Color and nutrients are largely preserved since HPP does not use heat, inactivating enzymes like PPO by only 50% and maintaining carotenoid and antioxidant levels.
4) Refrigerated storage after HPP further controls enzyme activity and microbes, protecting quality for the extended shelf life.
Packaging and Handling of Fruits & Vegetables to Reduce Losses and Enhance th...DrSKGOYAL
This document discusses methods to reduce post-harvest losses of fruits and vegetables in India. It notes that India loses over 50% of agricultural produce annually due to poor packaging and handling during transport and storage. This results in economic losses of over Rs. 55,600 crores annually. The document discusses various causes of post-harvest losses including physical damage, physiological changes, and microbial growth. It emphasizes the role of proper packaging, low temperature storage, and modified atmosphere packaging in extending shelf life and reducing losses. The document provides examples of technologies like cooling methods, controlled atmosphere storage, calcium treatments, and 1-MCP treatments that have been effective in reducing losses for various fruits and vegetables in India.
Phytochemical Analysis and Mineral Content of Ethanol Extract of Citrullus la...Premier Publishers
This study examined the phytochemical and elemental content of water melon (Citrullus lanatus) bark. The sample was spread in the laboratory to dry at room temperature after which it was grounded to get a coarse powder form using sterile mortar and pestle. The extracts (ethanol and aqueous) were subjected to phytochemical and elemental analysis using standard procedures. Qualitative phytochemical screening of the ethanol extract revealed the presence of tannins, alkaloid, saponins, oxalates, flavonoids, steroid, phytates and glycoside while the quantitative phytochemical screening indicated the contents of tannins to be (1.360g/100g), alkaloid (3.965 g/100g), saponins (1.380 g/100g), oxalates (3.675 g/100g), flavonoids (1.145g/100g), steroid (1.080g/100g), phytates (3.160g/100g) and glycoside (4.490 g/100g). The elemental analysis showed that the extracts contains Ca (0.025±0.002mg/100g), K (0.065±0.001mg/100g), Fe (0.189±0.007mg/100g), Zn (0.263±0.005mg/100g), Mg (1.771±0.005 mg/100g), Mn (0.670 ±0.003mg/100g), Na (0.033±0.001mg/100g), and Cu (0.245±0.003mg/100g) however Cr was not detected. The results of this study showed that the ethanol extract of C. lanatus contain bioactive compounds which might be responsible for pharmacological actions of the plant and the plant can also serve as a source of mineral elements in diet.
Biochemical screening of pure honey and its antibacterial activity on some ba...inventionjournals
The document discusses a study that analyzed the biochemical components and antibacterial activity of pure honey. Biochemical analysis found reducing sugars, saponins, glycosides, alkaloids, and flavonoids present in the honey, but not phenols or tannins. Testing showed the honey had antibacterial activity against common pathogenic bacteria like Staphylococcus aureus and Escherichia coli, with zone of inhibitions ranging from 18-30mm. The honey generally demonstrated stronger antibacterial efficacy than the antibiotic ciprofloxacin, suggesting honey could be suitable for treating infections caused by these bacteria.
Assessment of Bioactive Activity of Blackberry Seed Extractijtsrd
The aim of this study was to determine the bioactive activity of the blackberry (Rubus laciniatus) seed extracts. Total phenolic and total antioxidant activity of blackberry seed extracts were assessed with respect to two extracting solvents (absolute ethanol and absolute acetone) and two extracting techniques (hot extraction at 40°C and cold extraction at 26°C). Proximate analysis showed that blackberry seeds contained 12.12% moisture, 8.00% protein, 0.74% fat, 2.15% ash and 76.99% total carbohydrate. The antioxidant activities of blackberry seeds were determined by evaluating total phenolic activity by gallic acid equivalent (GAE), total antioxidant capacity by ascorbic acid equivalent (AAE) content and ferric reducing powder assay. The tested sample showed variable amount of total phenolic content (33.21-56.56 mg GAEg of dry extract), total antioxidant capacity (75.46-82.42 AAEg) and reducing power (0.23-0.26) depending on different extraction techniques and solvents used. Higher amount of extract, total antioxidant capacity and reducing power were obtained for hot extraction technique. As compared to cold extraction technique, higher extract yields (7.48% vs 7.19% for ethanol and 4.35% vs 4.28% for acetone) and other properties were obtained by hot extraction for a given solvent. Ethanol extract with hot extraction technique gave total phenolic content as 56.56 mg GAEg of dry extract, total antioxidant capacity as 82.42 AAEg and reducing power as 0.26 at extract concentration of 250 µgml. The overall observations of the present experiment indicated that hot ethanol extract of blackberry seeds have strong antioxidant property and bioactive activity. Sajeda Begum | Pabitra Chandra Das | Md. Nur Hossain | Abdullah Iqbal"Assessment of Bioactive Activity of Blackberry Seed Extract" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018, URL: http://www.ijtsrd.com/papers/ijtsrd15947.pdf http://www.ijtsrd.com/engineering/food-engineering/15947/assessment-of-bioactive-activity-of-blackberry-seed-extract/sajeda-begum
1) Illipe nuts are an important export commodity for Indonesia's non-wood forest products, though they are currently only traded as dried fruits. Processing the nuts into fat could increase their value.
2) The study extracted fat from illipe nuts of 4 tree species in Bogor, West Java using hexane solvent. The extracted fats were analyzed for yield, moisture content, acid number, free fatty acids, and iodine number.
3) Analysis found the fat yield and properties varied between tree species. Gas chromatography-mass spectrometry identified various saturated and unsaturated fatty acids as well as compounds like phenol, aldehyde, hydrocarbon, and hexane from the solvent. Oleic acid dominated
This document provides an overview of recent advances in food packaging presented by students from Amity University Noida. It discusses various types of novel food packaging technologies including edible packaging, smart packaging, active-nano packaging, biodegradable packaging, intelligent packaging, and flexible packaging. The document highlights key benefits and examples of each type of advanced packaging technology while also noting some limitations. It concludes by discussing upcoming innovations in water soluble, plant-based, and compostable food packaging materials.
This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Wild apricot (Prunus armeniaca L.) grows in the Himalayan regions of India and contains various phytochemicals including sugars, organic acids, vitamins, phenolic compounds, carotenoids, flavonoids, terpenoids, and cyanogenic glycosides. Extracts from different parts of wild apricot have shown antimicrobial, antioxidant, anti-inflammatory, and other biological activities. The seeds contain oil that has potential as a biodiesel feedstock. Wild apricot is an important plant that is a source of nutrients and natural products with various health benefits.
This document discusses the potential health benefits of adding moringa to functional foods and how it could help combat diseases like COVID-19. It notes that moringa is a versatile plant that has been used for centuries in traditional medicines due to its high nutritional value and presence of antioxidants, vitamins, minerals, and other bioactive compounds. Studies show moringa may help treat and prevent conditions like diabetes, cancer, cardiovascular disease, and infections by inhibiting pathogens, reducing inflammation and oxidative stress. Specifically, compounds in moringa like myricetin have shown antiviral effects against coronaviruses, indicating it warrants further research for its potential role in treating or preventing COVID-19.
Study of Bioactive Components Present in Oil Extracted from Fenugreek Seed: R...AI Publications
A fenugreek seed (Trigonella foenum-graecum) is a native of India, and also found in Mediterranean region, southern Europe, Africa and western Asia. These seeds have their importance due to the medicinal properties as well as nutraceutical value present in their chemical composition. This fenugreek seeds were used for treating diabetes, menstrual cramps, cancer, heart related disease, skin and hair fall treatments, high per tension, weight loss, to increase milk supply in women who were breastfeeding. This seeds is found to be abundant in N-Dimethylaminomethyl, 1-ptoprnol, 2, 2-dimethyl-aceto, Aziridine,1,2,3-trimethyl-trans, 2-pentanone,4-hydroxy-4 meth, 2-trimethylsily-1,3-dithiane, 3-0-methyl-d-glucose, d-mannopyranoiside,uronate,Diazidine1,3,3-trimethyl,Methyl 4,8dimethylnonanoate There are numerous methods available on extraction of these compounds right from conventional (Maceration, Percolation, Reflux extraction, Soxhlet extraction, microwave assist extraction, pressurised liquid extraction, super critical fluid extraction, Pulsed electric field extraction, Enzyme assisted extraction, Ultrasound assisted extraction) apart from this some water based extraction technique may also use to extract bioactive compounds from fenugreek seeds. In present article a focus has been given to highlight importance of fenugreek seeds extract in terms of extraction of bioactive compounds and their probable application in the area of food and pharmaceuticals.
This document discusses the effects of nano-composite and thyme oil coatings on quality attributes of sweet cherry fruit during storage. Some key points:
- Nano-composite coating formed from chitosan, nano-cellulose and thyme oil was tested on sweet cherries stored at 1°C for 5 weeks. Quality attributes like weight loss, acidity, sugars and anthocyanins were measured weekly.
- Coatings helped retain fruit water content and decreased weight loss compared to the control. Anthocyanins were better preserved with the coatings. Acidity was not significantly affected by any treatment. Sugar content and soluble solids increased more with the coatings than the control.
- HPLC analysis found
THE POTENTIAL OF EDIBLE COATING OF BETEL LEAF ON THE QUALITY OF GIANT GOURAMI...IAEME Publication
Fresh fish has several disadvantages if left for a long time, namely damage and
deterioration in quality. If it is not inhibited, the fish will experience continuous
deterioration of quality. Therefore, fresh fish such as gourami, which are popular
within consumers, need a special care to reduce damage and maintain quality to stay
fresh for a long time. The author tried to examine the use of edible coating on gourami
with additional essential oils with betel leaf (Piper betel) to sensory quality, and shelf
life of gourami fillets (Osphronemus Gouramy). This study used a Randomized Block
Design (RBD) method with three groups. Each group has six replications with total of
18 (eighteen) samples. Organoleptic test, TPC, and pH tests are the main parameters
in this study. Edible coat of 4% chelelatin with 1% betel leaf essential oil affecting the
sensory quality and shelf life of gourami. It was able to maintain fillets for 12 hours
with room temperature. As well as edible coat of 4% gelatin with 1% betel leaf essential
oil were able to maintain the total number of bacteria according to SNI standard until
the 12th hour of shelf life with room temperature that is equal to 4.9x10. In conclusion,
the addition of gelatin with betel essential oil had significant influence towards the
sensory quality and shelf life of gourami fillets. In addition, it is also able to maintain
the shelf life of gourami for 12 hours of storage with room temperature
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced...BRNSS Publication Hub
Blends of 50:50 g of jackfruit seed flour (Artocarpus heterophyllus) and ofor seed flour (Detarium microcarpum) were mixed together, sieved to pass 0.25 mm sieve and packaged in an airtight container. The proximate composition of the flour sample was determined to be 9.78%, 19.25%, 6.50%, 2.75%, 7.06%, and 54.66% for moisture content, crude protein content, fat and oil content, crude fiber content, ash content, and carbohydrate content, respectively. Furthermore, the mineral contents of the flour sample were Ca (34.00 mg/kg), K (303.00 mg/kg), Na (3.0 mg/kg), Mg (37.00 mg/kg), and Zn (0.42 mg/kg), respectively. Phytochemical values were also determined to be 0.42%, 1.00%, 2.80%, 1.60%, 0.82 mg/g, and 23.00 μg/100 g for flavonoid, tannin, alkaloid, saponin, phenol, and carotenoid, respectively. Furthermore, the functional properties of flour sample were determined to be 0.53 g/ml, 7.50%, 8.00%, 10.00%, 90.90%, 6.25%, 0.25%, and 95.00°C for bulk density, water adsorption capacity, oil absorption capacity, foam capacity, foam stability, emulsification capacity, gelation capacity, and gelation temperature, respectively. The flour sample and cocoyam flour were also used as thickener for soup and were sensory evaluated. The result shows that there were no significant differences (P ≥ 0.05) between them.
This study investigated the effects of high-pressure processing (HPP) at 400, 500, and 600 MPa and 35°C for 5 min on phenolic compounds and antioxidant activity in 'Golden Delicious' apples from two different geographical origins. Total phenolic compounds, flavonoids, dihydrochalcones, and antioxidant activity were higher in apples from northeastern Spain compared to northern Italy. HPP affected phenolic compounds and antioxidant activity depending on geographical origin. For Spanish apples, 400 MPa increased total flavonols by 30% and maintained total phenolic compounds, while for Italian apples, 600 MPa increased total phenolic compounds the most at 54%. Untreated and HPP-treated Italian apples had higher
Post harvest handling and transportationDebomitra Dey
Handling and transporation of postharvest produce like fruits and vegetables from farm to industry. The necessary measures to be taken while transportation and handling of fresh produce for longer stability of produce.
Nutritional Profile and Physicochemical Properties of Peach Varieties in Ethi...AJSERJournal
Nutritional and functional characteristics of fruits are related to their quality and are influenced by
genotype and ripening stage, and by environmental conditions and orchard management practices. The purpose of this
research was to test nutritional profile and selected physicochemical properties of different improved and adopted
peach varieties in Ethiopia and comparative study among varieties and between study varieties and standard
reference. The result got show that improved peach varieties greater amount of ash (4.3-5.51%), protein (4.34-6.05%),
fat (0.097-1.386%) and fiber (2.87-4.611%) than standard reference (0.263, 1.423, 0.427, and 1.20%, in the
aforementioned order) but lower in carbohydrate (84.411-89.90%) than standard of (96.678%). The mineral content
higher in K (0.48-1.182%), Ca (0.162-0.565 %), Mg (0.037-0.066%), Fe (16.33-159.2%) and Zn (2.43-8.84%) than
standard reference (0.942, 0.051, 0.071, 16.32, 3.213%), respectively except Na, Mg, Cu and Sulfur while the fruit
quality was revealed low moisture content which less water and medium vitamin C (3.99-5.55%) and TSS (8.36-
14.31%). We observed variation in proximate composition and mineral content among sixteen peach varieties.
This document summarizes a study that investigated the effects of different home storage conditions and preservation techniques on the chemical constituents of tomatoes. Tomatoes were subjected to three post-harvest treatments: without preservative (control), preserved with groundnut oil, and preserved with salt. The samples were then stored under different conditions for 8 weeks. Chemical analyses found that the total soluble solids, insoluble solids, pH, sugar, salt, ascorbic acid and ash contents decreased in fresh and dehydrated samples over time, while acidity increased. Powdered tomato samples maintained their chemical constituents best over the 8-week period. The results suggest that powdering is an effective preservation technique worthy of further investigation.
HPP processing of avocados and guacamole provides several benefits:
1) It inactivates spoilage microorganisms like bacteria and molds, extending shelf life to 40 days while maintaining sensory quality.
2) Pathogens like L. monocytogenes and Salmonella are reduced by over 5 log cycles.
3) Color and nutrients are largely preserved since HPP does not use heat, inactivating enzymes like PPO by only 50% and maintaining carotenoid and antioxidant levels.
4) Refrigerated storage after HPP further controls enzyme activity and microbes, protecting quality for the extended shelf life.
Packaging and Handling of Fruits & Vegetables to Reduce Losses and Enhance th...DrSKGOYAL
This document discusses methods to reduce post-harvest losses of fruits and vegetables in India. It notes that India loses over 50% of agricultural produce annually due to poor packaging and handling during transport and storage. This results in economic losses of over Rs. 55,600 crores annually. The document discusses various causes of post-harvest losses including physical damage, physiological changes, and microbial growth. It emphasizes the role of proper packaging, low temperature storage, and modified atmosphere packaging in extending shelf life and reducing losses. The document provides examples of technologies like cooling methods, controlled atmosphere storage, calcium treatments, and 1-MCP treatments that have been effective in reducing losses for various fruits and vegetables in India.
Phytochemical Analysis and Mineral Content of Ethanol Extract of Citrullus la...Premier Publishers
This study examined the phytochemical and elemental content of water melon (Citrullus lanatus) bark. The sample was spread in the laboratory to dry at room temperature after which it was grounded to get a coarse powder form using sterile mortar and pestle. The extracts (ethanol and aqueous) were subjected to phytochemical and elemental analysis using standard procedures. Qualitative phytochemical screening of the ethanol extract revealed the presence of tannins, alkaloid, saponins, oxalates, flavonoids, steroid, phytates and glycoside while the quantitative phytochemical screening indicated the contents of tannins to be (1.360g/100g), alkaloid (3.965 g/100g), saponins (1.380 g/100g), oxalates (3.675 g/100g), flavonoids (1.145g/100g), steroid (1.080g/100g), phytates (3.160g/100g) and glycoside (4.490 g/100g). The elemental analysis showed that the extracts contains Ca (0.025±0.002mg/100g), K (0.065±0.001mg/100g), Fe (0.189±0.007mg/100g), Zn (0.263±0.005mg/100g), Mg (1.771±0.005 mg/100g), Mn (0.670 ±0.003mg/100g), Na (0.033±0.001mg/100g), and Cu (0.245±0.003mg/100g) however Cr was not detected. The results of this study showed that the ethanol extract of C. lanatus contain bioactive compounds which might be responsible for pharmacological actions of the plant and the plant can also serve as a source of mineral elements in diet.
Biochemical screening of pure honey and its antibacterial activity on some ba...inventionjournals
The document discusses a study that analyzed the biochemical components and antibacterial activity of pure honey. Biochemical analysis found reducing sugars, saponins, glycosides, alkaloids, and flavonoids present in the honey, but not phenols or tannins. Testing showed the honey had antibacterial activity against common pathogenic bacteria like Staphylococcus aureus and Escherichia coli, with zone of inhibitions ranging from 18-30mm. The honey generally demonstrated stronger antibacterial efficacy than the antibiotic ciprofloxacin, suggesting honey could be suitable for treating infections caused by these bacteria.
Assessment of Bioactive Activity of Blackberry Seed Extractijtsrd
The aim of this study was to determine the bioactive activity of the blackberry (Rubus laciniatus) seed extracts. Total phenolic and total antioxidant activity of blackberry seed extracts were assessed with respect to two extracting solvents (absolute ethanol and absolute acetone) and two extracting techniques (hot extraction at 40°C and cold extraction at 26°C). Proximate analysis showed that blackberry seeds contained 12.12% moisture, 8.00% protein, 0.74% fat, 2.15% ash and 76.99% total carbohydrate. The antioxidant activities of blackberry seeds were determined by evaluating total phenolic activity by gallic acid equivalent (GAE), total antioxidant capacity by ascorbic acid equivalent (AAE) content and ferric reducing powder assay. The tested sample showed variable amount of total phenolic content (33.21-56.56 mg GAEg of dry extract), total antioxidant capacity (75.46-82.42 AAEg) and reducing power (0.23-0.26) depending on different extraction techniques and solvents used. Higher amount of extract, total antioxidant capacity and reducing power were obtained for hot extraction technique. As compared to cold extraction technique, higher extract yields (7.48% vs 7.19% for ethanol and 4.35% vs 4.28% for acetone) and other properties were obtained by hot extraction for a given solvent. Ethanol extract with hot extraction technique gave total phenolic content as 56.56 mg GAEg of dry extract, total antioxidant capacity as 82.42 AAEg and reducing power as 0.26 at extract concentration of 250 µgml. The overall observations of the present experiment indicated that hot ethanol extract of blackberry seeds have strong antioxidant property and bioactive activity. Sajeda Begum | Pabitra Chandra Das | Md. Nur Hossain | Abdullah Iqbal"Assessment of Bioactive Activity of Blackberry Seed Extract" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018, URL: http://www.ijtsrd.com/papers/ijtsrd15947.pdf http://www.ijtsrd.com/engineering/food-engineering/15947/assessment-of-bioactive-activity-of-blackberry-seed-extract/sajeda-begum
1) Illipe nuts are an important export commodity for Indonesia's non-wood forest products, though they are currently only traded as dried fruits. Processing the nuts into fat could increase their value.
2) The study extracted fat from illipe nuts of 4 tree species in Bogor, West Java using hexane solvent. The extracted fats were analyzed for yield, moisture content, acid number, free fatty acids, and iodine number.
3) Analysis found the fat yield and properties varied between tree species. Gas chromatography-mass spectrometry identified various saturated and unsaturated fatty acids as well as compounds like phenol, aldehyde, hydrocarbon, and hexane from the solvent. Oleic acid dominated
This document provides an overview of recent advances in food packaging presented by students from Amity University Noida. It discusses various types of novel food packaging technologies including edible packaging, smart packaging, active-nano packaging, biodegradable packaging, intelligent packaging, and flexible packaging. The document highlights key benefits and examples of each type of advanced packaging technology while also noting some limitations. It concludes by discussing upcoming innovations in water soluble, plant-based, and compostable food packaging materials.
This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Wild apricot (Prunus armeniaca L.) grows in the Himalayan regions of India and contains various phytochemicals including sugars, organic acids, vitamins, phenolic compounds, carotenoids, flavonoids, terpenoids, and cyanogenic glycosides. Extracts from different parts of wild apricot have shown antimicrobial, antioxidant, anti-inflammatory, and other biological activities. The seeds contain oil that has potential as a biodiesel feedstock. Wild apricot is an important plant that is a source of nutrients and natural products with various health benefits.
This document discusses the potential health benefits of adding moringa to functional foods and how it could help combat diseases like COVID-19. It notes that moringa is a versatile plant that has been used for centuries in traditional medicines due to its high nutritional value and presence of antioxidants, vitamins, minerals, and other bioactive compounds. Studies show moringa may help treat and prevent conditions like diabetes, cancer, cardiovascular disease, and infections by inhibiting pathogens, reducing inflammation and oxidative stress. Specifically, compounds in moringa like myricetin have shown antiviral effects against coronaviruses, indicating it warrants further research for its potential role in treating or preventing COVID-19.
Study of Bioactive Components Present in Oil Extracted from Fenugreek Seed: R...AI Publications
A fenugreek seed (Trigonella foenum-graecum) is a native of India, and also found in Mediterranean region, southern Europe, Africa and western Asia. These seeds have their importance due to the medicinal properties as well as nutraceutical value present in their chemical composition. This fenugreek seeds were used for treating diabetes, menstrual cramps, cancer, heart related disease, skin and hair fall treatments, high per tension, weight loss, to increase milk supply in women who were breastfeeding. This seeds is found to be abundant in N-Dimethylaminomethyl, 1-ptoprnol, 2, 2-dimethyl-aceto, Aziridine,1,2,3-trimethyl-trans, 2-pentanone,4-hydroxy-4 meth, 2-trimethylsily-1,3-dithiane, 3-0-methyl-d-glucose, d-mannopyranoiside,uronate,Diazidine1,3,3-trimethyl,Methyl 4,8dimethylnonanoate There are numerous methods available on extraction of these compounds right from conventional (Maceration, Percolation, Reflux extraction, Soxhlet extraction, microwave assist extraction, pressurised liquid extraction, super critical fluid extraction, Pulsed electric field extraction, Enzyme assisted extraction, Ultrasound assisted extraction) apart from this some water based extraction technique may also use to extract bioactive compounds from fenugreek seeds. In present article a focus has been given to highlight importance of fenugreek seeds extract in terms of extraction of bioactive compounds and their probable application in the area of food and pharmaceuticals.
Study of Bioactive Components Present in Oil Extracted from Fenugreek Seed: R...
Similar to Quality and shelf-life improvement of fresh strawberry (Fragaria sp. ‘Holibrite’) using Aloe vera coating during storage in a tropical environment
This document discusses the effects of nano-composite and thyme oil coatings on quality attributes of sweet cherry fruit during storage. Some key points:
- Nano-composite coating formed from chitosan, nano-cellulose and thyme oil was tested on sweet cherries stored at 1°C for 5 weeks. Quality attributes like weight loss, acidity, sugars and anthocyanins were measured weekly.
- Coatings helped retain fruit water content and decreased weight loss compared to the control. Anthocyanins were better preserved with the coatings. Acidity was not significantly affected by any treatment. Sugar content and soluble solids increased more with the coatings than the control.
- HPLC analysis found
THE POTENTIAL OF EDIBLE COATING OF BETEL LEAF ON THE QUALITY OF GIANT GOURAMI...IAEME Publication
Fresh fish has several disadvantages if left for a long time, namely damage and
deterioration in quality. If it is not inhibited, the fish will experience continuous
deterioration of quality. Therefore, fresh fish such as gourami, which are popular
within consumers, need a special care to reduce damage and maintain quality to stay
fresh for a long time. The author tried to examine the use of edible coating on gourami
with additional essential oils with betel leaf (Piper betel) to sensory quality, and shelf
life of gourami fillets (Osphronemus Gouramy). This study used a Randomized Block
Design (RBD) method with three groups. Each group has six replications with total of
18 (eighteen) samples. Organoleptic test, TPC, and pH tests are the main parameters
in this study. Edible coat of 4% chelelatin with 1% betel leaf essential oil affecting the
sensory quality and shelf life of gourami. It was able to maintain fillets for 12 hours
with room temperature. As well as edible coat of 4% gelatin with 1% betel leaf essential
oil were able to maintain the total number of bacteria according to SNI standard until
the 12th hour of shelf life with room temperature that is equal to 4.9x10. In conclusion,
the addition of gelatin with betel essential oil had significant influence towards the
sensory quality and shelf life of gourami fillets. In addition, it is also able to maintain
the shelf life of gourami for 12 hours of storage with room temperature
Study On dehydration of Papaya Slices Using Osmotic Dehydration Mediated Hot ...iosrjce
This document summarizes a study on the dehydration of papaya slices using osmotic dehydration mediated by hot air oven drying. Papaya slices were treated with sucrose solutions at concentrations of 50, 55, and 60°Brix at 50°C for 30 minutes, then dried in an oven at 70°C. Treating slices with 60°Brix sucrose solution resulted in better rehydration properties, texture, color, and taste compared to lower concentrations. Various quality attributes of the treated slices were evaluated including moisture content, rehydration ratio, proximate analysis, sensory evaluation, and microbiological analysis. The results showed that osmotic pretreatment followed by drying helped preserve nutrients and sensory qualities of the
Effects of use of carnation ethanol extract, Aloe Vera gel and nano plastic o...Innspub Net
The use of natural compounds with antimicrobial activity and coating properties, have been known since ancient times. These natural compounds are less harmful than synthetic compounds. Also use of nano plastic is a new strategy in post-harvest technology. In this study, the effects of carnation ethanol extract at concentrations of 0, 50, 100 and 150 ppm and Aloe Vera gel at concentrations of 0, 50, 75 and 100 percent with or without nano plastic examined based on a factorial experiment in a completely randomized design with 3 replicates on post-harvest quantitative characteristics of Gaviota strawberry cultivar. Traits consist of wet weight, pH, total soluble solids and titrable acidity was evaluated at the second and third weeks of storage. The results showed that the use of Aloe Vera gel and nano plastic significantly increased total soluble solids and titrable acidity of strawberry. Carnation extract significantly effects on weight and acidity of strawberry and best performance observed in 100 ppm treatment of carnation extract. Use of Aloe Vera gel also significantly increased the weight, total soluble solids and acidity of strawberry and best performance observed in 100% concentration of Aloe Vera gel. Use of plastic produced with nano technology showed the lowest rate of weight loss. The interaction effects of nano plastic, Aloe Vera gel and carnation ethanol extract significantly increased strawberry total soluble solids. Get the full articles at: http://www.innspub.net/ijaar/effects-of-use-of-carnation-ethanol-extract-aloe-vera-gel-and-nano-plastic-on-postharvest-quantitative-characteristics-of-gaviota-strawberry-cultivar-at-the-second-and-third-weeks-of-storage/
Cumulative effect of modified atmospheric packaging on the textural and chemi...SukhveerSingh31
Fruits and vegetables have been consumed by humans since ancient times. Scientific
investigations have proved that an increased consumption of fruits and vegetables is known to
reduce instances of cancer and cardiovascular mortality (Bhardwaj et al., 2014)
Efficiency of using arabic gum and plantago seeds mucilage as edible coating ...Alexander Decker
This document discusses using Arabic gum and Plantago seeds mucilage as edible coatings on chicken breast to extend shelf life. It finds that coatings at 25% concentration were most effective. Arabic gum at 25% reduced bacterial count the most, while Plantago at 25% had the lowest TBA (measure of oxidation) after 21 days. Sensory evaluation showed coatings maintained quality longer than uncoated samples. The coatings showed potential for delaying spoilage of chicken breast.
Shelf life and storage conditions of tropical fruits.pdfDrPoojaYaddanapudi
this article discuss about the shelf life and storage conditions of fruits viz., mango, banana, papaya, pineapple, guava. and also give information about edible coting son fruits, calcium cloride treatment to fruits, freez drying and different storage conditions
Bioactive constituents, antioxidant activity and in vitro cancerAlexander Decker
The document analyzes the antioxidant and anticancer properties of juices from nine varieties of Moroccan prickly pear fruit. It finds that the juices contain significant antioxidants like phenolics and flavonoids. Testing shows the juices have dose-dependent inhibitory effects on cancer cell growth in vitro. The results suggest the health benefits of different prickly pear varieties and provide information to make best use of them in food and medical applications.
Comparative study between the effects of mango and orange peels preparations ...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
Effect of Starch and Honey Coating on the Shelf Life of Pomegranate Arils in ...ijtsrd
This document summarizes a study on using honey and starch coatings to extend the shelf life of pomegranate arils stored under refrigerated conditions. Pomegranate arils were treated with solutions containing 1% cassava starch and either 10%, 20%, or 30% honey. The treated arils and untreated controls were packed in polypropylene or low-density polyethylene and stored at 5°C. The arils were analyzed over 24 days for quality attributes such as color, firmness, total soluble solids, respiration rate, and microbial load. Results showed that arils coated with 10% honey had higher lightness and extended shelf life up to 16 days in polypropylene and 20 days in low
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
This document discusses post-harvest management of fruits and vegetables. It covers their nutritive value, quality and safety factors, technologies to reduce losses, and temperature management techniques. Some key points include that fruits and vegetables are good sources of vitamins and minerals but can become contaminated during harvesting and distribution; maintaining proper temperatures is important for quality and shelf-life; and techniques like heat treatment, modified atmosphere packaging, and refrigeration can help preserve quality and reduce losses.
Effects of Different Home Storage Conditions and Preservation on Some Chemica...IOSR Journals
This document summarizes a study that investigated the effects of different home storage conditions and preservation techniques on the chemical constituents of tomatoes. Tomatoes were subjected to three post-harvest treatments: without preservative (control), preserved with groundnut oil, and preserved with salt. The samples were then stored under different conditions for 8 weeks. Chemical analyses found that the total soluble solids, insoluble solids, pH, sugar, salt, ascorbic acid and ash contents decreased in fresh and dehydrated samples over time, while acidity increased. Powdered tomato samples maintained their chemical constituents best over the 8-week period. The results suggest that powdering is an effective preservation technique worthy of further investigation.
1) Almond tree gum is a promising novel additive that exhibits remarkable physicochemical properties and acts as an antioxidant, antimicrobial, and shelf-life extending agent for food products.
2) Studies show that almond gum can successfully replace expensive gum Arabic as a coating material and stabilizer. It has been used as a coating to improve the drying of banana slices and extend the shelf-life of tomatoes.
3) Incorporating almond gum in yogurt at 0.05% improved the physicochemical, textural, and sensory properties of yogurt and enhanced its antioxidant activity. Almond gum coating also improved the quality of fried potato chips by decreasing oil absorption.
The nutritional composition and fungal spoilage of Dacryodes edulis fruits were carried out in the Department of Forestry/ Environment Laboratory using standard procedures. The experiment was laid out in a Completely Randomized Design (CRD) with six treatments and three replicates. The fungal pathogens isolated from the rotted fruits were Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium pallidoroseum, Botryodiplodia theobromae and Colletotrichum gloeosporioides. The predominant spoilage causing fungi were Colletotrichum gloeosporioides (60%) and Aspergillus niger (52%). Proximate analysis revealed that the affected fruits had significantly reduced (P<0.05) quality when compared to the uninfected fruits in terms of carbohydrate content, protein, oil content, moisture, crude fibre and Ash content. This work holds promise on the importance of the nutritional properties of the fruits in screening for rot tolerance and storage stability.
This document summarizes a study that analyzed the effects of UV-LED irradiation processing on pectolytic enzyme activity and quality attributes in tomato juice. Specifically:
- Tomato juice treated with UV-LED irradiation at 117 mJ/cm2 had similar residual pectinmethylesterase (PME) activity to cold break processing, while UV-LED irradiation at 351 mJ/cm2 reduced PME activity by 28.3% compared to hot break processing.
- UV-LED irradiation reduced polygalacturonase (PG) enzyme activity similar to hot break processing and by 49% compared to cold break processing.
- UV-LED processing decreased pH and total acidity but increased total ly
2192 article full text-3300-1-10-20210218 (1)pinkrose28
The document summarizes research on the utilization of date palm by-products in the food industry. It discusses how date fruit that does not meet commercial standards, as well as date seeds and fronds, are considered by-products. While currently used for animal feed or discarded, the review explores how these by-products can be processed into value-added food products or used in other industrial applications due to their nutritional composition. Specifically, it describes how low-quality date fruit can be made into date paste and date syrup for use in foods like bakery products and beverages. Date seeds contain compounds useful for animal feed, yeast growth, and pollutant treatment. Overall, the review aims to promote more sustainable use of date palm by
This study investigated the effects of harvest-applied shellac, wax, and shrink wrap coatings on 'Gala' and 'Golden Delicious' apples during cold storage and shelf life. Over 30 volatile compounds were detected, mostly esters, alcohols, aldehydes and a ketone. Shellac and wax coatings temporarily reduced total volatiles in 'Golden Delicious' but not 'Gala' during cold storage. Coatings reduced respiration and ethylene production when fruit were transferred to shelf life conditions. Coatings also led to less weight loss and better firmness retention in 'Golden Delicious' compared to untreated fruit. The results suggest fruit coatings can improve storage and shelf life
This document summarizes a study that investigated the retention of the aroma compound trans-anethole by single and double layered films based on gelatin. Single films used gelatin enriched with trans-anethole, while double films had a bottom gelatin layer carrying the aroma and a top gellan layer. Drying conditions like temperature, time and film thickness affected aroma retention. Double films generally retained more aroma than single films under the same conditions, indicating the top gellan layer acted as an effective aroma barrier during drying.
This document discusses a study on the osmotic dehydration process of West Indian cherry (Malpighia punicifolia) fruit. The researchers estimated the diffusion coefficient of West Indian cherry using an inverse method and average moisture content data from osmotic dehydration experiments. The experiments examined water loss, solid gain, weight reduction, and internal changes in West Indian cherry over 12 hours in a 65° Brix sucrose solution at a temperature of 27 °C and various fruit to solution ratios. The results indicated that two optimization methods performed similarly in estimating the diffusion coefficient, with an average calculated value of 1.663 × 10−10 m2/s.
Similar to Quality and shelf-life improvement of fresh strawberry (Fragaria sp. ‘Holibrite’) using Aloe vera coating during storage in a tropical environment (20)
ON OPTIMALITY OF THE INDEX OF SUM, PRODUCT, MAXIMUM, AND MINIMUM OF FINITE BA...UniversitasGadjahMada
Chaatit, Mascioni, and Rosenthal de ned nite Baire index for a bounded real-valued function f on a separable metric space, denoted by i(f), and proved that for any bounded functions f and g of nite Baire index, i(h) i(f) + i(g), where h is any of the functions f + g, fg, f ˅g, f ^ g. In this paper, we prove that the result is optimal in the following sense : for each n; k < ω, there exist functions f; g such that i(f) = n, i(g) = k, and i(h) = i(f) + i(g).
Toward a framework for an undergraduate academic tourism curriculum in Indone...UniversitasGadjahMada
We analyse policy documents as well opinions of stakeholders contributing to the development of the undergraduate academic tourism curriculum, namely: The Government which develops the general framework for curriculum development in Indonesian universities; non-governmental tourism associations which assist universities with opinions and guidance; tourism academics who develop and implement the curriculum in the classroom; and tourism trade associations. Two issues characterize the development of the tourism curriculum namely: determining the appropriate balance between vocational and academic frameworks, and an aspiration to move from inter- to mono-disciplinary instruction.
Association of the HLA-B alleles with carbamazepine-induced Stevens–Johnson s...UniversitasGadjahMada
Carbamazepine (CBZ) is a common cause of life-threatening cutaneous adverse drug reactions such as Stevens–Johnson syndrome (SJS) and toxic epidermal necrolysis (TEN). Previous studies have reported a strong association between the HLA genotype and CBZ-induced SJS/TEN.We investigated the association between the HLA genotype and CBZ-induced SJS/TEN in Javanese and Sundanese patients in Indonesia. Nine unrelated patients with CBZ-induced SJS/TEN and 236 healthy Javanese and Sundanese controls were genotyped for HLA-B and their allele frequencies were compared. The HLA-B*15:02 allele was found in 66.7% of the patients with CBZ-induced SJS/TEN, but only in 29.4% of tolerant control (p = 0.029; odds ratio [OR]: 6.5; 95% CI: 1.2–33.57) and 22.9% of healthy controls (p = 0.0021; OR: 6.78; 95% CI: 1.96– 23.38). These findings support the involvement of HLA-B*15:02 in CBZ-induced SJS/TEN reported in other Asian populations. Interestingly, we also observed the presence of the HLA-B*15:21 allele. HLA-B*15:02 and HLA-B*15:21 are members of the HLA-B75 serotype, for which a greater frequency was observed in CBZ-induced SJS/TEN (vs tolerant control [p = 0.0078; OR: 12; 95% CI: 1.90–75.72] and vs normal control [p = 0.0018; OR: 8.56; 95% CI: 1.83–40]). Our findings suggest that screening for the HLA-B75 serotype can predict the risk of CBZ-induced SJS/TEN more accurately than screening for a specific allele.
Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphoph...UniversitasGadjahMada
Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74 %) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.
Phylogenetic Analysis of Newcastle Disease Virus from Indonesian Isolates Bas...UniversitasGadjahMada
This study was conducted to analyze phylogenetic of Indonesian newcastle disease virus(NDV) isolates based on fusion (F) protein-encoding gene, with aim to determine which genotype group of Indonesian NDV isolates, compared to vaccine strain that circulating in Indonesia.
Land Capability for Cattle-Farming in the Merapi Volcanic Slope of Sleman Reg...UniversitasGadjahMada
This research carried out to study the cattle farming development based on the land capability in rural areas of the Merapi Volcanic slope of Sleman Regency Yogyakarta after eruption 2010. Samples taken were Glagaharjo village (Cangkringan Sub-District) as impacted area and Wonokerto village (Turi Sub-District) as unimpacted area. Survey method used were to land evaluation analysis supported by Geographic Information System (GIS) software. Materials used were Indonesian topographical basemap (RBI) in 1:25000 scale, IKONOS image [2015], land use map, landform map, and slope map as supple- ments. Potential analysis of land capability for cattle forage using the production unit in kg of TDN per AU. The result showed that based on the land capability class map, both villages had potential of carrying capacity for forage feed that could still be increased as much as 1,661.32 AU in Glagaharjo and 1,948.13 AU in Wonokerto.
When anti-corruption norms lead to undesirable results: learning from the Ind...UniversitasGadjahMada
This paper analyzes how and why adverse side-effects have occurred in the implementation of two articles of Indonesia’s anti-corruption law. These articles prohibit unlawful acts which may be detrimental to the finances of the state. Indeed, the lawmakers had good intentions when they drafted the two articles. They wanted to make it easier to convict corrupt individuals by lowering the standard of evidence required to prove criminal liability. The implementation of these articles has raised legal uncertainty. The loose definition of the elements of the crime enables negligence and imperfection of (public) contracts to be considered as corruption. The Constitutional Court has issued two rulings to restrict and guide the interpretation of these articles. However, law enforcement agencies (Supreme Court and public prosecutors) have been unwilling to adhere to the rulings. There are two possible reasons for this. First, as has been argued by several commentators, the law enforcement agencies have misinterpreted the concept of Bunlawfulness^. Besides, the law enforcement agencies wish to be seen to be committed to prosecuting and delivering convictions in corruption cases. To do so, they need to maintain looser definitions of the elements of the offence. This paper endorses the Constitutional Court rulings and provides additional reasons in support of their stance. The paper can be considered as a case study for other countries that may be contemplating similar legislation.
Receptor binding and antigenic site analysis of hemagglutinin gene fragments ...UniversitasGadjahMada
We reported a retrospective study on hemagglutinin (HA) gene fragments of Avian Influenza (AI) viruses recovered between 2010 to 2012, using reverse transcriptase polymerase chain reaction (RT-PCR) followed by sequencing. The results provide information about the receptor binding sites (RBS) and antigenic sites character of HA gene of AI viruses in Indonesia. Viral RNA was extracted from allantoic fluid of specific pathogen free (SPF) of chicken embryonated eggs inoculated by AI suspected samples. Amplification was performed by using H5 specific primers to produce amplification target of 544 bp. The resulting sequences were analyzed with MEGA-5 consisting of multiple alignment, deductive amino acid prediction, and phylogenetic tree analysis. The results showed that out of the 12 samples amplified using RT-PCR technique, only 7 were detected to be avian influenza serotype H5 viruses. Sequence analysis of AIV H5 positive samples, showed a binding preference towards avian type receptors. Antigenic site analysis is consistent with the previous report, however, the antigenic site B at position 189 showed that the residue had undergone mutation from arginine to methionine. Phylogenetic tree analysis showed that these viruses were clustered into clade 2.1.3. Our report supports the importance of the previous study of RBS and antigenic properties of HPAI H5N1 in Indonesia.
Sustaining the unsustainable? Environmental impact assessment and overdevelop...UniversitasGadjahMada
Bali faces serious environmental crises arising from overdevelopment of the tourism and real estate industry, including water shortage, rapid conversion of agricultural land, pollution, and economic and cultural displacement. This article traces continuities and discontinuities in the role of Indonesian environmental impact assessment (EIA) during and since the authoritarian ‘New Order’ period. Following the fall of the Suharto regime in 1998, the ‘Reform Era’ brought dramatic changes, democratizing and decentralizing Indonesia’s governing institutions. Focusing on case studies of resort development projects in Bali from the 1990s to the present, this study examines the ongoing capture of legal processes by vested interests at the expense of prospects for sustainable development. Two particularly controversial projects in Benoa Bay, proposed in the different historical and structural settings of the two eras—the Bali Turtle Island Development (BTID) at Serangan Island in the Suharto era and the Tirta Wahana Bali Internasional (TWBI) proposal for the other side of Benoa in the ‘Reform Era’—enable instructive comparison. The study finds that despite significant changes in the environmental law regime, the EIA process still finds itself a tool of powerful interests in the efforts of political and economic elites to maintain control of decision-making and to displace popular opposition forces to the margins.
Magnetogama is an open schematic handassembled fluxgate magnetometer. Compared to another magnetometer, Magnetogama has more benefit concerning its price and its ease of use. Practically Magnetogama can be utilized either in land or attached to an unmanned aerial vehicle (UAV). Magnetogama was designed to give open access to a cheap and accurate alternative to magnetometer sensor. Therefore it can be used as a standard design which is directly applicable to the low-budget company or education purposes. Schematic, code and several verification tests were presented in this article ensuring its reproducibility. Magnetogama has been tested with two kind of tests: a comparison with two nearest observatories at Learmonth (LRM) and Kakadu (KDU) and the response of magnetic substance.
Limitations in the screening of potentially anti-cryptosporidial agents using...UniversitasGadjahMada
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Quality and shelf-life improvement of fresh strawberry (Fragaria sp. ‘Holibrite’) using Aloe vera coating during storage in a tropical environment
1.
Acta Hortic. 1194. ISHS 2018. DOI 10.17660/ActaHortic.2018.1194.95
Proc. VIII International Postharvest Symposium:
Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues
Eds.: F. Artés-Hernández et al.
665
Quality and shelf-life improvement of fresh strawberry
(Fragaria sp. ‘Holibrite’) using Aloe vera coating during
storage in a tropical environment
M.A.F. Falaha, P. Yuliastuti, Jumeri and N. Khuriyati
Faculty of Agricultural Technology, GadjahMada University, Yogyakarta, Indonesia.
Abstract
Fresh strawberry (Fragaria sp. ‘Holibrite’) sharply decrease their quality and
also have a short shelf-life in a tropical environment conditions. The coating method
using Aloe vera was applied to strawberry fruit to preserve their quality and increase
their shelf life. Aloe vera is used as a biopolymer coating to cover strawberry fruit skin
with standard formulation as gel coating. Different maturity levels of strawberry
fruits were used and the quality parameters of fresh strawberry assayed were weight
loss percentage, skin texture, water content, titratable acidity, vitamin C and total
soluble solid content. Storage temperatures were set at 4°C with RH 62% and 10°C
with RH 68% and then compared with the sample at room temperature as control for
tropical environment. All quality parameters of strawberry fruit coated using Aloe
vera could be kept stable at controlled temperature storage. Moreover, the shelf life of
strawberry fruit under controlled storage temperatures was longer than those at
tropical environment conditions. Aloe vera coating can preserve quality conditions
and increase shelf life of strawberry fruit in a tropical controlled storage temperature
and at room temperature.
Keywords: Aloe vera coating, quality, strawberry, shelf-life, tropical environment
INTRODUCTION
Strawberry (Fragaria sp.) are a unique and popular fruit with highly desirable taste
and flavour, visual appeal, excellent dietary sources of ascorbic acid, potassium, fibre, simple
sugar as sources of energy and highly perishable products that lose sensory quality shortly
after harvest, being susceptible to mechanical injury,water loss, decay and physiological
deterioration which limits their shelf life to a few days at ambient temperature (Azodanlou,
et al., 2003; Giampieri et al., 2012). Production of strawberry in Indonesia as a tropical
country was increased 24% in 2011-2013 and they were cultivated in valley and mountain
areas such as in Central Java (Purbalingga, Magelang and Semarang), in East Java (Malang,
Bondowoso and Batu), in West Java (Ciwidey and Garut) and also Brastagi, North Sumatera
(Anon., 2012; Hanif et al., 2011). Local strawberry in Indonesia from Ciwidey, Garut, West
Java, were strongly recommended to store in lower temperature conditions, around 10°C, to
maintain their quality (Falah et al., 2016). However, in a tropical environment, postharvest
losses of horticultural products such as strawberry fruit is one of the main problems. This
loss of quality and quantity of the horticultural product through their rapid deterioration
occurs during handling, transportation and also storage. To overcome these problems
several treatments were applied by the producer and fresh industrial user during their
chain. Cooling treatment is one of the main treatments to preserve and maintain the quality
and quality of the fruit, furthermore, edible coating is one of the alternative treatments that
is applied nowadays.
Application of edible coatings has been shown to be promising as a tool to improve the
quality and extend storage as well as shelf life of various fruit such as papaya (Marpudi et al.,
2011), table grapes (Valverde et al., 2005), tomato (Athmaselvi et al., 2013), sweet cherry
(Martı́nez-Romero et al., 2006) and strawberries (Vahdat et al., 2010; Zafari et al., 2015;
a
E-mail: affan_tip@ugm.ac.id
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Sogvar et al., 2016). Edible coatings have demonstrated the capability of improving food
quality and prolonging shelf life of fresh produce through regulating the transfer of
moisture, oxygen, carbon dioxide, aroma, and taste compounds in a food system (Castillo et
al., 2010), and they can act as moisture and gas semi-permeable barriers, resulting in control
of microbial growth, preservation of color and texture (Bourtoom, 2008). One of the novel
edible coatings to maintain the quantity and quality of horticultural products is Aloe vera
(Serrano et al., 2006; Valverde et al., 2005). Aloe vera has antifungal activity against several
pathogenic fungi including Botrytis cinerea (De Rodrıguez et al., 2005). Aloe vera coatings
modify the internal gas atmosphere, reduce moisture loss, softening, respiration rates, delay
oxidative browning and reduce microorganism proliferation in fruit such as papaya, sweet
cherries, table grapes, and also strawberries (Marpudi et al., 2011; Martı́nez-Romero et al.,
2006; Valverde et al., 2005; Vahdat et al., 2010; Zafari et al., 2015; Sogvar et al., 2016).
In this study, we investigated the effects of edible coating using Aloe vera treated in
various temperature conditions to several quality parameters of fresh strawberry (weight
loss percentage, skin texture, water content, titratable acidity, vitamin C and total soluble
solid content) that were produced using soil cultivation in a tropical environment.
MATERIALS AND METHODS
Plant materials
Strawberry (Fragaria sp. ‘Holibrite’) fruit were produced by conventional method
using soil cultivation, located in Ketep Pass Banyuroto Village, Sawangan District, Magelang,
Central Java, Indonesia. This farm is located between longitude 110°01’51” and 110°26’58”E
and latitude between 7°19’13” and 7°42’16”S in the highland with 1200 m a.s.l., with
climatic conditions in average air temperature 18-25°C and average relative humidity of 80-
90%. Strawberry fruit maturation had three different types, first type was full maturation
with more than 80% red color of the skin strawberry with age of the fruit around 30 days
after flowering (F), second type was 66% red color of the skin strawberry with age of the
fruit around 25 days after flowering (F1) and third type was 33% red color of the skin of
strawberry with age of the fruit around 20 days after flowering (F2).
Edible coating formulation and environmental conditions
Edible coating of Aloe vera had three different formulations, all formula used 0.5%
carboxymethyl cellulose (CMC) and 2.5% of corn syrup that was added to each formula. The
first formula had a composition of 25% Aloe vera, 25% ethanol, and 47% water (AV1), the
second formula had a composition of 32.5% Aloe vera, 32.5% ethanol, and 32% water (AV2)
and the third formula had a composition of 40% Aloe vera, 40% ethanol, and 17% water
(AV3). During formulation of the edible coating solution, the solution was mixed and stirred
with hot water at 80±2°C for 30 min, then fruit were dipped in solution of edible coating
formula with immersion time of 3 min, drained by using perforated plastic containers, and
air-dried over nylon screen for 90 min. Edible coating of strawberry fruit was then wrapped
in three types of packaging, first unperforated packaging (UP), perforated packaging (P) and
unperforated packaging with cardboard mat (UPC), same as the condition of strawberry in
the market. Furthermore, these strawberry fruit with Aloe vera edible coating were stored in
different conditions of temperature, ambient temperature (27°C), distribution centre
temperature (10°C) and supermarket temperature (4°C). Strawberry fruits with edible
coating were compared with those without coating at the same temperature conditions that
were mentioned before. We measured physical and nutritional characteristics of these
strawberries for several days until conditions of the strawberry fruit were not acceptable
anymore to be consumed.
Physical and nutritional quality evaluation of strawberry
Quality evaluation of fresh strawberry fruit was done based on their physical and
nutritional characteristics. For physical evaluation, weight loss percentage was measured
using a balance (T and D, Co. Ltd., Osaka, Japan) where the formula is [(FW1–FW2)/FW2)
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×100%], FW1 is fresh weight at the first day measurement and FW2 is fresh weight at the
second day of measurement. Texture of strawberry fruit skin as fruit firmness was
determined using a texture analyzer (UTM, Model ZwickTipe DO FB0 5TS, Germany). Fresh
weight measurements showed the average data from 1 packaged sample containing 18
strawberry fruit for samples and 5 samples of strawberry fruit with triplicates were used for
texture measurement. The strawberry fruit were then evaluated until the strawberry fruits
were not acceptable anymore to be eaten.
For nutritional evaluation, water content was evaluated using a thermogravimetri
method (Sato et al., 2006), soluble solid content (% Brix) was measured using a
refractometer (PAL-1, Atago Co. Ltd., Japan), acidity of fruits was measured using the value
of titratable acidity method and ascorbic acid or vitamin C was determined using the
indophenols titration method. All nutritional measurements used a standard method (AOAC,
1990), and they were evaluated for 5 days and the average data from 5 samples for each
measurement were used with triplicates. Data obtained from the experiment results were
tabulated and calculated using Microsoft Excel 2007 (Microsoft Corporation). Further
statistical analysis utilized SPSS version 13.0 (SPSS Incorporation) to obtain optimum
treatments and significance of the obtained results through analysis of variance (ANOVA)
and LSD interpretations.
RESULTS AND DISCUSSION
Harvested fresh strawberry fruit as a sample were transported around 1 h to the
Faculty of Agricultural Technology Gadjahmada University Yogyakarta, Indonesia. The
samples of strawberry fruit were then coated using Aloe vera with several treatments and
different conditions of temperature during their storage. Physical and nutritional quality
parameters of strawberry fruit coated with Aloe vera were evaluated based on the
treatments and conditions mentioned above, and they were compared with control
strawberry without coating.
Physical characteristics of strawberry fruit quality
Figure 1 shows physical characteristics of weight loss percentage from strawberry
fruit during storage under different temperature conditions and different Aloe vera coating
treatments and compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. At lowest temperature conditions (4°C), coating with
Aloe vera had different patterns, where weight loss percentage of AV3 was higher than AVI,
however, both of them showed losses in fresh weight faster than the control temperature.
However, control without Aloe vera coating at the lowest temperature had the shortest shelf
life. We supposed that the lowest temperature at 4°C can affect physiology and respiration of
the strawberry fruit and coating with Aloe vera can maintain their quality from the
unfavorable effect of the surroundings’ temperature, although chilling injury did occur. At
the lowest temperature of the coating with Aloe vera, strawberry fruit can maintain their
shelf life and are still acceptable to be eaten 10 days after storage. At the middle temperature
conditions (10°C), fresh strawberry coated with Aloe vera (AV3) had the longest shelf life
conditions (14 days). We suggest that at the middle temperature conditions Aloe vera
coating can maintain their weight loss better without chilling injury. At this temperature,
control of fresh strawberry without coating had a shorter shelf life compared to those with
coating. Furthermore, Figure 1 also shows coating with Aloe vera in the tropical temperature
conditions can reduce weight loss percentage and extend shelf life conditions.
Figure 1 shows physical characteristics on change of texture of strawberry fruit skin
during storage under different temperature conditions and different Aloe vera coating
treatments and compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. The texture of the skin of fresh strawberry was
relatively more firm in the lowest temperature compared with the middle temperature or
tropical temperature. Coating with Aloe vera also slowly softened of the skin of fresh
strawberry and increased shelf life of strawberry fruit compared to without coating at
tropical room temperature. Firmness decreased relatively little at middle and lowest
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temperature in strawberries uncoated and coated with Aloe vera. These conditions were also
similar to those reported by Sogvar et al. (2016). Longest shelf life and stable texture of the
skin of the strawberry occurred in the Aloe vera coating of AV3 treatments at the middle
temperature (10°C). Decreasing skin texture or firmness and Aloe vera coating making the
change of texture of the skin slower can be associated with the barrier of Aloe vera coating
and the O2 uptake mechanism (Bhaskara Reddy et al., 2000). Aloe vera coating of fresh
strawberry can maintain the physical quality of fresh strawberry at different conditions of
temperature, specifically in tropical environment conditions without control, they can
protect weight loss percentage, texture of the skin and then can maintain quality and
increase shelf life.
0%
20%
40%
60%
80%
100%
1 2 3 4 5 6 7 8 9 10
Weight loss
percentage(%)
AV1
AV2
AV3
K4
0
2
4
6
8
1 2 3 4 5 6 7 8 9 1011121314Textureofskin(N)
AV1
AV2
AV3
K4
0%
20%
40%
60%
80%
100%
1 2 3 4 5 6 7 8 9 10
Weight loss
percentage(%)
AV1
AV2
AV3
K10
0
2
4
6
8
1 2 3 4 5 6 7 8 9 1011121314
textureofskin(N)
AV1
AV2
AV3
K10
0%
20%
40%
60%
80%
100%
1 2 3 4 5
Weightloss
percentage(%)
Days of storage
AV1
AV2
AV3
K27
0
2
4
6
8
1 2 3 4 5 6 7
Textureoftheskin(N)
Days of storage
AV1
AV2
AV3
K27
Figure 1. Physical characteristics (weight loss percentage and texture of the skin) of
strawberry fruit during storage under different storage temperature conditions
(4, 10 and 27°C) and different Aloe vera coating treatments (AV1, AV2 and AV3). K
indicates control at specific temperature conditions without Aloe vera coating
treatments. The data are an average from 18 sample measuements of weight loss
and 5 sample measurements of skin texture.
Nutritional characteristics of strawberry fruit quality
Figure 2 shows nutritional characteristics of water content from strawberry fruit
during storage under different temperature conditions and different Aloe vera coating
treatments then compared with control strawberry fruit at specific temperature conditions
without Aloe vera coating treatments. Water content of strawberry fruit coated with Aloe
vera was not significantly different with strawberry fruit without coating at the lowest and
middle temperature conditions. However, water content of strawberry fruit in tropical
conditions without Aloe vera coating showed a small decrease although not significantly
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different.
Figure 2 also shows nutritional characteristics of acidity from strawberry fruit during
storage under different temperature conditions and different Aloe vera coating treatments.
The acidity content of strawberry fruit was significantly different under different
temperature conditions, where at higher temperature, their acidity content was lower
compared with strawberries coated with Aloe vera. At middle and lowest temperature (10
and 4°C), acidity content of strawberry fruit without coating was relatively similar with
those coated with Aloe vera. Coating with Aloe vera in combination with lower controlled
temperature (10 and 4°C) can maintain strawberries’ acidity, and will extend shelf life of
fresh strwberry fruit. The slow decline of acidity content with Aloe vera coating under low
temperature might be supposed through metabolic changes in fruit resulting from organic
acids used in the respiratory process (Echeverria and Valich, 1989) and the Aloe vera coating
effect on acidity content of strawberry fruit could produce modification of internal
atmosphere (Martı́nez-Romero et al., 2006) during their storage in combination with lower
temperature storage.
20%
40%
60%
80%
100%
1 3 5 7 9 11 13
Watercontent(%)
AV1
AV2
AV3
K4
0
2
4
6
8
10
12
1 3 5 7 9 11 13
Titratableacidity
(mg/100g)
AV1
AV2
AV3
K4
20%
40%
60%
80%
100%
1 3 5 7 9 11 13
Watercontent(%)
AV1
AV2
AV3
K10
0
2
4
6
8
10
12
1 3 5 7 9 11 13
Titratableacidity
(mg/100g)
AV1
AV2
AV3
K10
20%
40%
60%
80%
100%
1 2 3 4 5 6 7
Watercontent(%)
Days of storage
AV1
AV2
AV3
K27 0
2
4
6
8
10
12
1 2 3 4 5 6 7
Titratableacidity
(mg/100g)
Days of storage
AV1
AV2
AV3
K27
Figure 2. Nutritional (water content and acidity) characteristics of strawberry fruit during
storage under different storage temperature conditions (4, 10 and 27°C) and
different Aloe vera coating treatments (AV1, AV2 and AV3). K indicates control at
specific temperature conditions without Aloe vera coating treatments. The data
are an average from 5 sample measurements.
6. 670
Figure 3 shows nutritional characteristics of vitamin C content from strawberry fruit
during storage under different temperature conditions and different Aloe vera coating
treatments. Aloe vera coating can maintain higher vitamin C content of strawberry fruit at
different temperature conditions compared with those without Aloe vera coating. Coating
strawberry fruit with Aloe vera at middle and lower temperatures will maintain higher
vitamin C content until 13 days (AV1), and at tropical temperature until 7 days (AV3). This
indicates that Aloe vera coating treatment of strawberry fruit will have an effect on
maintaining stability of vitamin C during storage although in tropical temperature
conditions.
Figure 3. Nutritional (vitamin C content and total soluble solid) characteristics of
strawberry fruit during storage under different storage temperature conditions
(4, 10 and 27°C) and different Aloe vera coating treatments (AV1, AV2 and AV3). K
indicates control at specific temperature conditions without Aloe vera coating
treatments. The data are an average from 5 sample measurements.
Figure 3 shows nutritional characteristics of total soluble solid content from
strawberry fruit during storage under different temperature conditions and different Aloe
vera coating treatments. Aloe vera coating can maintain higher total soluble solid content of
strawberry fruit at different temperature conditions compared with those without Aloe vera
coating. This indicates that Aloe vera coating treatment of strawberry fruit will have an effect
on maintaining stability of soluble solid content through delayed maturation process during
7. 671
ripening because it covers their skin with an Aloe vera coating. This condition also occurred
in strawberry cultivar ‘Kamarosa’ (Zafari et al., 2015).
Based on the data mentioned above, it can be summarized that Aloe vera coating can
maintain quality parameters of physical (weight loss and skin texture) and nutritional
(titratable acidity, vitamin C and total soluble solid content) better than those without Aloe
vera coating. The combination of Aloe vera coating with lower temperature on strawberry
fruit can extend their shelf life. Furthermore, the best combination between the treatments
of Aloe vera coating and temperature conditions are 40% Aloe vera, 40% ethanol, 0.5% CMC,
2.5% of corn syrup and 17% water (AV3) at middle controlled temperature (10°C and RH
68%) with 66% maturity level of fruit strawberry.
CONCLUSIONS
The Aloe vera coating can be used to maintain the quality and extend shelf-life of
strawberry fruit in tropical temperature conditions. Furthermore, 40% Aloe vera, 40%
ethanol, 0.5% CMC, 2.5% of corn syrup and 17% water (AV3) at middle controlled
temperature (10°C and RH 68%) with 66% maturity level of strawberry fruit are the best
conditions of combination between Aloe vera coating treatments and different temperature
conditions.
ACKNOWLEDGEMENTS
The authors want to thank all their colleagues and students for their assistance in the
research for this paper. The first author also thanks the Research Directorate of GadjahMada
University and Ministry of Research and Technology and Higher Education, Republic
Indonesia for their grant: 78/LPPM/2015 and No 025/ SP2H/PL/Dit.Litabmas/II/2015.
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