Performance of Packaging on Shelf Life and Quality of Fenugreek at Different Storage Conditions in Kharif Season

Dhemre, J. K.; Shete, M. H.; Kad, V. P.; Kotecha, P. M.

doi:10.9734/air/2017/35266

Cited by 2 publications

(2 citation statements)

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“…In addition to the temperature of storage and thawing, storage time also has a great influence on the quality of leaf vegetable products after harvest [54]. Under normal circumstances, a relatively suitable storage and thawing temperature can effectively delay the dehydration and spoilage of fresh vegetables and extend their shelf life [55].…”

Section: Relationship Between Thawing Time and Photosynthetic Pigment...mentioning

confidence: 99%

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Chen,

Wang,

et al. 2024

Horticulturae

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Celery (Apium graveolens L.) is a kind of green leaf vegetable with a large consumption demand in the food industry. It is a commonly used material in quick-frozen food stuffing such as dumplings and steamed stuffed. Fresh celery leaf blades and petioles are rich in photosynthetic pigments including chlorophyll and carotenoid, their contents are closely related to the quality of celery and its products. In order to explore the effects of freezing and thawing temperature and thawing time on the degradation of photosynthetic pigments in celery leaf blades and petioles, the changes in photosynthetic pigments during thawing storage were measured under different freezing and thawing temperatures. The results showed that lower freezing and thawing temperatures were beneficial to the preservation of photosynthetic pigments in celery leaf blades and petioles, and the loss of photosynthetic pigments enhanced with the increase in thawing temperature and thawing time. Under the cold storage condition of −80 °C, the loss rate of pigment substances can be reduced by nearly 20% compared with that of −18 °C, and −80 °C and 4 °C could be the best temperature combination of freezing and thawing. The content and degradation rate of photosynthetic pigments in celery leaf blades were higher than that in petioles during thawing, with a total chlorophyll loss rate reaching 35% during 6 to 12 h after thawing. The increase in temperature difference between freezing and thawing could aggravate the damage to the cell structure and the degradation of the pigment, as chlorophyll is more sensitive to temperature changes, and the degradation rate is significantly higher than that of carotenoids. From the perspective of delaying the degradation of photosynthetic pigments, the results of this study will provide potential references for the reasonable configuration of freezing and thawing temperatures in the process of storage and transportation of celery products.

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Section: Relationship Between Thawing Time and Photosynthetic Pigment...mentioning

confidence: 99%

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Chen,

Wang,

et al. 2024

Horticulturae

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“…To avoid shrivelling and increase shelf-life, proper packaging and storage condition are of paramount importance. Adequate and proper packaging protects the fruit from physical, physiological and pathological deterioration (Zagory andKader, 1998 andDhemre et al, 2017). Packaging is a very important to glamorize the product in order to attract the consumer's attention.…”

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confidence: 99%

Studies on Packaging and Storage of Green Capsicum (Cv. Indra) at Different Storage Conditions

Kad¹,

Yenge²,

Shelke³

et al. 2022

JART

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The effect of different packaging materials along with two storage conditions i.e. Zero Energy Cool Chamber (ZECC) and Cold Storage (CS) were assessed for maintaining quality attributes and extending shelf life of green capsicum. The qualities of capsicums were assessed by physiological loss in weight, firmness, rotting, ascorbic acid and moisture content. The green capsicum fruits in all the treatments showed increasing trends of physiological loss in weight (%), TSS (°B) and rotting (%) while in moisture content, ascorbic acid (mg 100-1 g) and firmness (N) showed decreasing trend during the advancement of storage period in ZECC and CS. The quality of capsicum fruits of green varieties under CS and ZECC were found to be best when packed in cellulose acetate (CA) film followed by breathing bags. The shelf life of green capsicum fruits was extended up to 40 days in CS, 24 days in ZECC when packed in CA film followed by breathing bags and was found to be beneficial in extending the shelf life of capsicum fruits. The green capsicum packed in CA films was found to be best packaging material for extending the shelf life followed by breathing bags and without vent polythene bags of 100 micron, 50 micron and 25 micron, in CS and ZECC storage in respect of quality parameters.

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Performance of Packaging on Shelf Life and Quality of Fenugreek at Different Storage Conditions in Kharif Season

Cited by 2 publications

References 0 publications

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Effect of Temperature on Photosynthetic Pigment Degradation during Freeze–Thaw Process of Postharvest of Celery Leaves

Studies on Packaging and Storage of Green Capsicum (Cv. Indra) at Different Storage Conditions

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