Effect of different packaging systems and chlorination on the quality and shelf life of green chili

Rahman, Mohammad Mizanur; Miaruddin,; Chowdhury, Md. Golam Ferdous; Khan, M. H.; Matin, M. A.

doi:10.3329/bjar.v37i4.14397

Cited by 15 publications

(8 citation statements)

References 2 publications

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“…However, packing fresh garlic bulbs in polypropylene (PP) or polyethylene (PE) showed a significant lower decrease in weight loss % during storage, without any significant difference between them in the second and third seasons. Such result, are in agreement with those of Rahman et al (2012) on green chili pepper. On the other hand, the highest value of weight loss was observed in the control and followed by net packages.…”

Section: The Storage Experiments 321 Weight Loss Percentagesupporting

confidence: 93%

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Effect of Plant Spacing and Harvesting Date on Yield, Quality and Storability of Green Garlic

Hasan

Mohamed

Atress

2017

Egyptian Journal of Agricultural Sciences

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to examine the effect of plant spacing (7.5, 10 or 12.5 cm within the row) and harvesting dates (1 st February, 15 th February, 1 st March or 15 th March) on the vegetative growth, quality and yield of green garlic plants (Allium sativum L.) cv. Balady grown under sandy soil conditions and also, to study the effect of different types of packaging materials on the quality parameters of green garlic during storage at 0°C and 95% Relative Humidity (RH) for 20 days.According to the field experiment, the results indicated that planting garlic cloves at 10 cm between plants significantly increased plant length, the number of leaves per plant, total chlorophyll reading, green bulbs dry matter percentage, total yield and exportable yield of green garlic. While, plant spacing at 12.5 cm increased leaf area per plant, green bulb diameter, green neck diameter and green bulbs weight of green garlic plants in 2014/2015 and 2015/2016 seasons. Harvesting green garlic plants on 15 th March recorded the highest values of vegetative growth, quality and yield of green garlic plants. Whereas, the highest exportable green garlic yield was recorded with harvesting date on 1 st March followed by harvesting on 15 th February. Generally, the interaction between plant spacing at 10 cm and harvesting green garlic plants on 15 th March was the most superior treatment for increasing the vegetative growth, green bulbs dry matter percent and total yield. Meanwhile, the interaction between plant space at 12.5 cm and harvesting green garlic plants on 15 th March increased leaf area per plant, green bulb diameter, green neck diameter and green bulbs weight. Whereas, the interaction between plant space at 10 cm and harvesting green garlic plants on 1 st March displayed the highest exportable green garlic yield followed by the same plant space and harvesting on 15 th February during the first and second seasons. Regarding storage experiment, the results showed that, packing green garlic bulbs in polypropylene or polyethylene bags reduced weight loss % to less than 1% and displayed green garlic bulbs with fresh appearance and white color for 20 days at 0°C and 95% RH in the 2015/2016 and 2016/2017 seasons of storage.

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Section: The Storage Experiments 321 Weight Loss Percentagesupporting

confidence: 93%

“…Application of plastic bag packaging maintains freshness and shelf life of Chinese kale (Niyomlao et al, 2000). Also, Rahman et al (2012) found that packing green chili pepper (Capsicum annuum) in polypropylene (PP) bags maintained moisture, reduced weight loss and prevented shrinkage.…”

Section: Introductionmentioning

confidence: 99%

Effect of Plant Spacing and Harvesting Date on Yield, Quality and Storability of Green Garlic

Hasan

Mohamed

Atress

2017

Egyptian Journal of Agricultural Sciences

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“…Kadar vitamin C cenderung semakin menurun sebanding dengan semakin lamanya waktu penyimpanan (Tabel 4). Hal ini sesuai dengan hasil penelitian Wulandari et al (2012), Rahman et al (2012), dan Chitravhanti (2015) yang menunjukkan bahwa semakin lama waktu penyimpanan maka kadar vitamin C pada buah akan semakin menurun. Vitamin C biasanya terdegradasi atau rusak karena proses oksidatif.…”

Section: Hasil Dan Pembahasanunclassified

Pengaruh Jenis Bahan Pengemas, Suhu Dan Lama Penyimpanan Terhadap Karakteristik Mutu Buah Tomat

Salingkat¹,

Noviyanty²,

Syamsiar³

2020

agrolandnasional

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Tomat sebagai komoditas hortikultura memiliki sifat yang mudah rusak. Penanganan yang tidak tepat pada buah tomat sebelum, selama dan sesudah pemanenan dapat mempercepat proses kerusakan sehingga mengakibatkan penurunan mutu, yang selanjutnya mempengaruhi nilai gizi dan nilai ekonomisnya. Hal ini juga berpengaruh terhadap konsumen yang menginginkan tingkat kesegaran buah tomat. Oleh karena itu sangat penting untuk memperhatikan mutu produk dengan cara perlakuan suhu dan lama penyimpanan. Tujuan penelitian ini untuk menentukan jenis bahan pengemas terbaik yang dikombinasikan dengan perlakuan suhu dan lama penyimpanan pada tomat. Penelitian ini dilaksanakan di Laboratorium FMIPA Universitas Tadulako. Waktu penelitian dari Bulan Juni sampai Agustus 2020. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor. Faktor pertama yaitu suhu dengan 2 taraf yaitu suhu ruang (30 ℃) dan suhu refrigerator (5 ℃) dan faktor kedua yaitu lama penyimpanan dengan 2 taraf yaitu 5 hari dan 10 hari, yang diulang sebanyak tiga kali ulangan sehingga terdapat 12 unit percobaan. Hasil penelitian menunjukkan bahwa perlakuan suhu dan lama penyimpanan tidak berpengaruh terhadap susut buah tomat dan tidak terdapat interaksi antara perlakuan suhu dan lama penyimpanan terhadap susut bobot buah tomat. Jenis bahan pengemas, suhu dan lama penyimpanan memberikan hasil kadar air buah tomat yang berbeda. Semakin lama penyimpanan maka semakin tinggi kadar vitamin C buah tomat dan bahan pengemas plastik PP memberikan hasil kadar vitamin C yang lebih tinggi. Begitupun kadar likopen semakin lama waktu penyimpanan maka kadar likopen pada buah tomat akan semakin meningkat.

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“…Packaging is an activity to protect the freshness of agricultural products during transportation, distribution and storage. Packaging can slow down the respiration process so that it can extend the shelf life of vegetables and fruits [4]. The results of the research by [5] stated that the use of cardboard packaging can maintain the quality of chilies better than sack packaging at a temperature of 10 ° C for up to seventeen days of storage.…”

Section: Resultsmentioning

confidence: 99%

Changes in Quality Characteristics at Pakcoy was Packaged in Conventional and Paper

Waryat¹,

Ahmadi²,

Sulistyaningrum³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Pakcoy is agricultural products and perisable after being harvested. One of methods to inhibit the rate of deterioration is by using packaging. The study aimed to examine the use of conventional and paper on quality changes. Pakcoy is packaged using PP plastic, PE plastic, paper and wrapping plastic. The experiment was designed by using a completely randomized design (CRD. Pakcoy was observed for the 7th days. The variable observed pakcoy were weight loss, color changes (L*, a*, and b* value), TPC content , Pb and Hg content. The results showed that the weight loss observations of PE. Observation of the color variable showed no difference in the various types of packaging but TPC and Pb content were significantly different.

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Effect of different packaging systems and chlorination on the quality and shelf life of green chili

Cited by 15 publications

References 2 publications

Effect of Plant Spacing and Harvesting Date on Yield, Quality and Storability of Green Garlic

Effect of Plant Spacing and Harvesting Date on Yield, Quality and Storability of Green Garlic

Pengaruh Jenis Bahan Pengemas, Suhu Dan Lama Penyimpanan Terhadap Karakteristik Mutu Buah Tomat

Changes in Quality Characteristics at Pakcoy was Packaged in Conventional and Paper

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