Color Retention and Extension of Shelf Life of Litchi Fruit in Response to Storage and Packaging Technique

Molla, Mohammad Mainuddin; Rahman, E. A. A.; Khatun, Afroza; Islam, Muhammad; Uddin, Md. Zashim; Ullah, Md. Azmat; Saha, M.; Miaruddin, Md.

doi:10.3923/ajft.2017.322.331

Cited by 14 publications

(10 citation statements)

References 7 publications

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“…It was recorded that fruits treated with calcium nitrate and kept in perforated polythene bags were found to spoil less. A similar observation was reported by [9], [23], [24] in litchi. Devi [14] reported that "hot water treatment along with HNO3 and CaCl2 was ideal pretreat for extending the shelf life of litchi fruit up to 4.64 days in 2% perforated polythene at ambient temperature".…”

Section: Resultssupporting

confidence: 90%

“…These changes are influenced by the temperature, humidity, ethylene production, and presence of microbes in the place of storage of fruits that deteriorate the quality of fruit. Several approaches like pre-cooling, treating or coating of fruit with different chemicals and packaging materials have been tried to extend the shelf-life of litchi fruit [7], [8], [9]. Along with these approaches modified atmosphere packaging can be considered effective in managing pericarp browning, microbial spoilage and preserving the quality of product [10], [11], [12].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Chemical Treatment and Wrapping Materials on Physico-Chemical Properties and Storage Life of Litchi Fruits (Litchi chinensis Sonn.) Cv. Shahi

Singh,

Kumari,

Tiwari

et al. 2023

CJAST

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Litchi fruits have poor shelf life and losses its commercial value within two days after harvest. Several physiological and chemical changes take place which reduces the quality of fruits at room temperature. To overcome these problems, the experiment was conducted at Department of Horticulture, Institute of Agriculture Sciences, BHU, Varanasi to find out the effect of post-harvest application of hot water treatment and dipping in different concentrations of calcium nitrate (1 %, 1.5% and 2 %) for five minutes followed by fruit wrapping in newspaper and perforated polythene on physico-chemical changes and storage life of litchi (Litchi chinensis Sonn.) cv. Shahi. Fruits without treatment were considered as control. The experiment was conducted in a completely randomized design with three replications and observations were recorded on alternate days up to 13 days of storage. It was observed that fruits treated with 2.0% calcium nitrate in combination with perforated polythene bags recorded minimum losses due to spoilage percentage (12.15%), minimum decrease in fruit size (length- 4.97% and breadth- 5.49%) as compared to control on 11th day of storage. Significantly minimum pH (5.1) change and the best economic life up to 11th day of storage were recorded in perforated polythene wrapping with different concentration of calcium nitrate. Total Sugar Content (17.00%) was recorded significantly highest in polythene wrapping along with 1.5 and 2.0% calcium nitrate. Less loss in volume (17.58%) was recorded in fruits treated with hot water along with polythene wrapping. Based on the above observations, it can be suggested that fruit dipping in calcium nitrate at 2.0 percent concentration with polythene wrapping (20% vent) gives better results for extending the storage life of litchi fruit at room temperature.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Effect of Chemical Treatment and Wrapping Materials on Physico-Chemical Properties and Storage Life of Litchi Fruits (Litchi chinensis Sonn.) Cv. Shahi

Singh,

Kumari,

Tiwari

et al. 2023

CJAST

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“…The weight loss of the litchi fruits was cumulatively calculated by comparison of treated and untreated samples using electronic weighing balance at an interval of 3 days for 18 days of storage period at room (23 ± 3ºC, RH-40-45%) and cold (4 ± 3ºC, RH-90-95%) conditions. The weight difference between the treated and control were calculated and expressed in percentage (Minh et al, 2019;Molla et al, 2017). The weight loss of the litchi fruits was calculated using the following formula:…”

Section: Physiological Loss In Weight (Plw)mentioning

confidence: 99%

“…The low temperature can remove the deterioration and reducing the loss of anthocyanin compounds . Molla et al (2017), reported the marketable life of the litchi fruit significantly increased with the decreasing of the storage time. In this investigation the longest market life of litchi fruit at 5 ± 1ºC for 30 days as compared to the storage at ambient condition.…”

Section: Introductionmentioning

confidence: 98%

Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating

Kumar

Neeraj

Pratibha

et al. 2020

International Journal of Fruit Science

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An experiment was carried out to investigate the effect of prepared chitosan: pullulan (50:50) blend edible coating enriched with pomegranate peel extract on the quality, sensory attributes and shelf life of litchi fruit cv. Deshi throughout the 18 days storage period at room (23 ± 3ºC, RH-40-45%) and cold (4 ± 3ºC, RH-90-95%) temperature. The recorded results revealed that the application of chitosan:pullulan (50:50) blend edible coating exhibited significantly reduce the increasing physiological weight loss, TSS, acidity and browning (color) of litchi fruits during storage as compared to control litchi. Whereas the treated fruit showed lower decreasing weight loss at room (44.49 ± 0.30%) and 4ºC (10.41 ± 0.16%) temperature as compared to control litchi on 18 th days of storage. Increasing TSS & TA, decreasing pH, phenolic, flavonoid and antioxidant activity were control by the treatment of edible coating. The sensory characteristics were recorded higher in treated litchi fruits on 9 th days of storage period at both storage conditions. The results of the sensory evaluation confirmed that the treatment of chitosan:pullulan blend edible coating could be effective to prolong the shelf life of litchi at both storage condition. Paired "t" test was used to the comparison between the control and treated litchi for both room and cold storage. Significance difference (P ≤ 0.05) and correlation was analyzed between the control and coated samples of litchi fruit during the storage period. Further study should be needed to evaluate the effect of chitosan and pullulan blend edible coating on other fruits and vegetables.

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“…The physicochemical properties of the jelly concerning moisture, protein, ash, vitamin-C, total, and reducing sugar content were determined according to the procedure described by Ranganna [24]. ß-carotene was analyzed according to the method described by Molla et al [25] and the value was expressed in the unit µg/100g of the jelly. pH data was recorded by a digital pH meter (Delta 320, Mettler, Shanghai).…”

Section: Physicochemical and Nutritional Analysismentioning

confidence: 99%

Effect of honey and lemon juice on the physicochemical, nutritional, minerals, color, bioactive compounds, antibacterial and antioxidant properties of guava-pineapple jelly

Molla

Sabuz

Khan

et al. 2022

Preprint

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Background Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey and fresh lemon juice work as natural preservative due to their hygroscopic, high sugar, low pH and antibacterial properties. Hence, the honey and fresh lemon juice were undertaken to formulate the synthetic preservative free guava-pineapple jelly for extended shelf life with higher retention of nutrients and antioxidants. Results Best formulation found using honey and fresh lemon juice treated jelly (T2 and T3) by the sensory evaluation, nutrients, bioactive compounds, phenolics, antioxidant and antibacterial properties. Storage study was conducted at ambient condition and the shelf life of the jelly was remained upto 8 months without any quality deterioration. All the physicochemical, nutritional, minerals, bioactive compounds, antioxidants activities and phenolic acids were decreased with progression of storage periods. The highest vitamin-C, energy, total phenolic, flavonoid, carotenoid, ß-carotene, and anthocyanin, were recorded by the combination of guava-pineapple jelly formulated using honey and fresh lemon (T3) juice; values were 42.94-41.00 mg/100 g, 406.35-406.94 cal/g, 4.15–4.01 mg GAE/100g, 0.91 − 0.84 mg QE/g, 0.94 − 0.84 mg/100g, 12.44–12.20 mg/100g, and 4.06–4.01 mg/100g, respectively. Phenolic acids, i.e. gallic acid, vanilic acid, caffeic acid, ferulic acid, catechin acid and syringic acids were identified and quantified higher in sample T3; values ranged 5.41–5.30 mg/100 g, 4.66–4.54 mg/100 g, 9.07–8.93 mg/100 g, 0.46 − 0.35 mg/100 g, 81.70-81.43 mg/100g, 3.23–3.10 mg/100 respectively. Microbial study confirmed that the jelly was free from microbes upto 6 months of storage. After 8 months, the Aspergillus, Shigella and E-coli were detected but they were within acceptable limit. Initial color was retained upto 8 months of storage but after 8 months, the color faded out and turned into dark. Conclusion Honey and fresh lemon juice are valuable source of natural preservative for formulation of fruit jelly with extended shelf life upto 8 months by preventing microbial activities. The processors could process and preserve the fruit jelly with decent aroma by applying this technology as an alternative to artificial food additives.

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Color Retention and Extension of Shelf Life of Litchi Fruit in Response to Storage and Packaging Technique

Cited by 14 publications

References 7 publications

Effect of Chemical Treatment and Wrapping Materials on Physico-Chemical Properties and Storage Life of Litchi Fruits (Litchi chinensis Sonn.) Cv. Shahi

Effect of Chemical Treatment and Wrapping Materials on Physico-Chemical Properties and Storage Life of Litchi Fruits (Litchi chinensis Sonn.) Cv. Shahi

Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating

Effect of honey and lemon juice on the physicochemical, nutritional, minerals, color, bioactive compounds, antibacterial and antioxidant properties of guava-pineapple jelly

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