Enhancing shelf life of litchi (Litchi chinensis) fruit through integrated approach of surface coating and gamma irradiation

Pandey, Neha; Joshi, Sanjay Kumar; Singh, C. P.; Kumar, Surendra; Rajput, Sanjay; Khandal, Rakesh Kumar

doi:10.1016/j.radphyschem.2012.11.003

Cited by 21 publications

(13 citation statements)

References 6 publications

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“…Such statements meet the results of Matias et al (2012), where in tests with fruits of the cultivar "Bengal", it was reported that the ascorbic acid content decreased over time in all treatments. This decrease of the values in function of time was also observed by Liu et al (2011), where the fruits subjected to 10, 20 and 30 days of storage showed an average content of 23.7, 20.7 and 14.9 mg per 100 g. The biochemical processes that occur after maturation are the main responsibles for the decrease of the ascorbic acid content in food, causing them to decay (Pandey et al, 2013).…”

Section: Storage At Room Temperaturesupporting

confidence: 60%

“…It were not observed, in this study, losses in the ascorbic acid content, as reported by Matias et al (2012), which in tests with fruits of the cultivar "Bengal" immersed in hot water found that the ascorbic acid content decreased over time in all treatments. According to Pandey et al (2013), the decrease of this nutrient is due to the biochemical processes occurring after the fruit ripening, increasing deterioration.…”

Section: Refrigerated Storagementioning

confidence: 99%

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Uso de embalagem e da refrigeração no armazenamento de lichias “Bengal”

Ferreira¹,

Nadaleti²,

Souza³

et al. 2016

Científica

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The objective of this study was to evaluate the effect of packaging and refrigeration on the storage of "Bengal" litchi. Different packaging types were selected: expanded polystyrene trays covered with polyvinyl chloride film (PVC) (T1), polyethylene terephthalate tray (PET) with lid (T2) and absence of packaging (T3). After the selection, the material was split into two lots, where one packaging group was stored at room temperature, 25 °C, for a period of six days and the other group was stored under refrigeration at 5 °C for a period of nine days. Chemical, physical and sensory evaluations were performed every two days (room temperature) and every three days (refrigerated storage), the chemical evaluations being: pH, titratable acidity (TA), soluble solids (SS), ascorbic acid content and SS/TA ratio; physical evaluations being: luminosity, chromaticity, hue angle and weight loss; and sensory evaluations being: appearance, purchase intention and consumer preference. PET packaging showed lower fresh weight loss for the fruits, in the temperatures tested throughout the experiment. PET and PVC packaging were efficient in preventing browning of fruits. The use of PET packaging and refrigeration in the storage of litchi provides better maintenance of the physical, chemical and sensory quality of fruits for up to 9 days.

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Section: Storage At Room Temperaturesupporting

confidence: 60%

Section: Refrigerated Storagementioning

confidence: 99%

Uso de embalagem e da refrigeração no armazenamento de lichias “Bengal”

Ferreira¹,

Nadaleti²,

Souza³

et al. 2016

Científica

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“…Low-dose γ -irradiation on mango (0.3-0.7 kGy) resulted in delay in ripening and extension of shelf life by a minimum of 3-4 days [18]. Recently, Pandey et al [19] reported an …”

Section: (C) Irradiationmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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“…Além da coloração característica, quando chegam ao seu estádio de maturação fisiológica, os frutos da lichieira apresentam forma arredondada, tendo uma única semente em seu interior, contendo polpa translúcida, suculenta, de sabor adocicado e muito nutritiva (Dembitsky et al, 2011). O considerável retorno econômico obtido pela comercialização dos frutos (Liang et al, 2013) confere grande importância à planta em países como China, Índia, Vietname e Tailândia (Olesen et al, 2013), sendo os dois primeiros os maiores produtores mundiais (Pandey et al, 2013).…”

Section: Introductionunclassified

Desenvolvimento fenológico de frutos de lichia (Litchi chinensis) em diferentes regiões

Ferreira

Souza

et al. 2017

Rev. Ciênc. Agr.

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Avaliou-se o desenvolvimento fenológico de frutos da lichieira em duas regiões diferentes do Brasil, sendo uma em Casa Branca-SP e outra em Monte Belo-MG. As avaliações foram realizadas quinzenalmente, tendo início a partir do vingamento dos frutos e seguindo até o ponto de maturação fisiológica dos respectivos locais. Foram realizadas as seguintes avaliações: número de frutos por inflorescência, diâmetro longitudinal e transversal, matéria fresca e seca dos frutos, teor de sólidos solúveis e acidez titulável dos frutos. A abscisão dos frutos em Casa Branca foi constante até 28 dias do vingamento, com perda de aproximadamente 46% dos frutos. Em Monte Belo a perda foi constante durante todo o período de avaliação, sem que houvesse estabilização deste parâmetro. A acumulação de matéria seca no início das avaliações foi lenta em ambos os locais, passando a acelerar respectivamente após os 28 e 27 dias do vingamento. No ponto de maturação fisiológica, as plantas de Casa Branca apresentaram um número médio de 10 frutos por inflorescência a mais do que as plantas de Monte Belo. Em ambos os locais, os frutos levaram cerca de 12 semanas após o vingamento para chegarem ao estádio de maturação fisiológica.

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Enhancing shelf life of litchi (Litchi chinensis) fruit through integrated approach of surface coating and gamma irradiation

Cited by 21 publications

References 6 publications

Uso de embalagem e da refrigeração no armazenamento de lichias “Bengal”

Uso de embalagem e da refrigeração no armazenamento de lichias “Bengal”

Postharvest treatments of fresh produce

Desenvolvimento fenológico de frutos de lichia (Litchi chinensis) em diferentes regiões

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