Postharvest hexanal vapor treatment delays ripening and enhances shelf life of greenhouse grown sweet bell pepper (Capsicum annum L.)

Cheema, Amer; Padmanabhan, Priya; Amer, Areeba; Parry, Michael J; Lim, Loong‐Tak; Subramanian, Jayasankar; Paliyath, Gopinadhan

doi:10.1016/j.postharvbio.2017.10.006

Cited by 66 publications

(38 citation statements)

References 33 publications

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“…Similar to our findings, a continuous and gradual decrease in fruit firmness was observed by Cheema et al (2018) during prolonged storage of bell peppers under different postharvest treatments. This firmness decrease of fruit throughout the storage periods is due to a high respiration rate and weight loss (Cantwell et al, 2009;Lahay et al, 2013).…”

Section: Firmnesssupporting

confidence: 91%

“…Recently, numerous researchers have reported postharvest quality losses in bell pepper (Tsegay et al, 2013;Dı´az-Pe´rez, 2013;Belović et al, 2014;Cheema et al, 2018). Some researchers reported the effect of postharvest and packaging treatments on the storage quality of bell peppers (Cuadra-Crespo and del Amor, 2010; Ilić et al, 2012;Singh et al, 2014;Choi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Kabir¹,

Lee

Cho

et al. 2019

Emir J Food Agric

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Improper postharvest handling, including delaying cooling, is a big concern for maintaining the freshness of fruit and vegetables in the postharvest supply chain. The objective of this study was to investigate the influence of short delays in cooling on some important quality parameters such as physiological weight loss, firmness, total soluble solids (TSS), and color (L*, h°, and C*) values of bell peppers stored in a controlled chamber. Bell peppers treated with three different treatments showed a gradual physiological weight loss of 1.46%, 3.18%, and 3.14% after a storage period of 15 days with: immediate storage (IS) after harvest in a controlled chamber, delaying storage (DS), leaving bell pepper without cover for one day, and under cover (DSC) separately in a greenhouse and then storing them in the controlled chamber, respectively. Over the storage period, slower firmness reduction (19.88%) of the IS treated bell peppers was observed compared to other bell pepper samples with delayed cooling. Bell peppers that underwent IS treatment showed lower changes in TSS (°Bx) values (6.89 to 7.24) compared to other treatments during the storage period. Fewer changes in color (L*, h°, and C*) values were found with IS treated bell peppers. Overall changes in the assessed quality parameters of bell pepper samples were slower with IS treatment than delayed cooling treatments throughout the storage period. This study provides significant information on the handling of harvested bell pepper in a favorable environment before transportation to processing and storage centers.

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Section: Firmnesssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Kabir¹,

Lee

Cho

et al. 2019

Emir J Food Agric

View full text Add to dashboard Cite

show abstract

“…[18] reported that hexanal treated cherry fruit had significantly higher firmness during storage compared to that of control. Similar results have also been observed in tomato [32], guava [33], mango [10], banana [34], cherry [8] and apples [13].…”

Section: Firmnesssupporting

confidence: 86%

Shelf Life Extension of Banana (Musa spp.) using Hexanal Formulation as a Post-harvest Dip

Muthuvel

Srivignesh

Mutharasu

et al. 2019

CJAST

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Postharvest dipping of fruits in hexanal formulation extends the shelf life by inhibiting enzyme phospholipase D (PLD) activity. To enhance the postharvest shelf-life and quality of different banana cultivars viz., Grand Naine (AAA), Ney Poovan (AB), Poovan (AAB) and Rasthali (AAB) were treated with different concentration of hexanal formulations (1% and 2% Enhanced fresh formulation (EFF)) and stored at atmospheric storage condition. The results indicate that the quality characteristics of 2% EFF treated fruits of Grand Naine (AAA), Poovan (AAB) and Rasthali (AAB) were low TSS, total sugars, reducing sugars and acidity indicating the perpetuation in quality of fruits during storage life besides extended shelf life of fruits. Banana fruits treated with hexanal, irrespective of cultivars experienced a significant delay in weight loss and higher firmness as compared to respective control. The high-resolution imaging had clearly shown that the application of hexanal delayed the ripening process by the structural integrity of cells on skin and fruit pulp. The PLD enzyme activity, respiration and ethylene evolution rates (more than 10%) were markedly reduced over control due to hexanal treatment. Our results revealed that the application of hexanal formulation as postharvest dip treatment in different banana cultivars significantly enhanced shelf life over control besides continuance of quality during the storage period.

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“…Hexanal (C 6 H 12 O) which is a nanotechnology formulation that is organic in nature has been developed to prolong the shelf-life of mature green fruits such as strawberries, sweet cherries, and sweet bell peppers [ 17 , 18 ]. Hexanal works by inhibiting the production of ethylene, thereby delaying ripening of fruits [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County, Kenya

Kahwai

Mburu

Oulu

et al. 2021

International Journal of Food Science

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From the perspective of food categories, fresh produce are the leading sources of food loss and waste globally. Their highly perishable nature shortens their shelf-lives leading to high postharvest losses if not properly handled. Currently, these losses are estimated at sixty-six percent based on total weight. Reduction of these losses will ensure constant supply of food along the supply chain as well as economic empowerment of the rural poor. Hexanal which is a naturally occurring compound has been developed as an intervention to prolong shelf-life of delicate tropical fruits such as bananas while also maintaining their quality. However, empirical evidence is still required on the usefulness of hexanal to farmers. It is envisaged that such evidence would inform scaling up of the technology in Kenya. This study assessed willingness to pay for hexanal and the factors influencing WTP amounts among banana farmers in Meru County, Kenya. Primary data was collected from 130 respondents who were grouped into aware and not aware of Hexanal. Results indicate that farmers who are aware of hexanal had a higher mean WTP Ksh 466.47 (US $4.66) compared to those not aware Ksh 331.86 (US $3.32). Factors such as age and income influenced the WTP amounts between subsamples. The major key policy implication of the study is the importance of stakeholders investing in the dissemination of information on hexanal among farmers to enhance uptake.

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Postharvest hexanal vapor treatment delays ripening and enhances shelf life of greenhouse grown sweet bell pepper (Capsicum annum L.)

Cited by 66 publications

References 33 publications

Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Shelf Life Extension of Banana (Musa spp.) using Hexanal Formulation as a Post-harvest Dip

Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County, Kenya

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