Potassium permanganate effects on the quality and post-harvest conservation of sapodilla (Manilkara zapota (L.) P.Royen) fruits under modified atmosphere

Freitas, Wallace Edelky de Souza; Almeida, Maria Mozarina Beserra; Morais, Patrícia Lígia Dantas de; Moura, Angélica Kaynne da Curnha; Júnior, Rui Sales

doi:10.15446/acag.v66n3.54579

Cited by 11 publications

(4 citation statements)

References 12 publications

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“…On the other hand, it has been demonstrated that eliminating ethylene with potassium permanganate inhibits the ripening of climacteric fruits such as bananas, papayas, and apples. KMnO 4 sachets impregnated with vermiculite were placed inside each container [102].…”

Section: Sachetmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This source of diet is critical for obtaining vitamins, minerals, antioxidants, and fibres. However, the short shelf life caused by moisture content in rapid deterioration and decay caused by microbial growth, results in unappealing appearances. Fruits and vegetables undergo ripening and eventually the ageing process, in which the tissues of the plants degrade. Even after harvesting, numerous biological processes occur, generating a significant variation of ethylene production along with respiration rates between fruits and vegetables. Thus, the utilization of ethylene scavengers in food packaging or films has been revealed to be beneficial. The synergistic effects of these biomaterials have been demonstrated to reduce microorganisms and prolong the shelf life of greens due to antimicrobial activity, oxygen scavenging capacity, enzyme immobilization, texture enhancers, and nutraceuticals. The current review fills this void by discussing the most recent advances in research on ethylene scavengers and removal mechanisms of ethylene, including oxidation in fruit and vegetable packaging. The application and advantages of ethylene scavengers in packaging are then discussed with the addition of how the efficiency related to ethylene scavengers can be increased through atmospheric packaging tools. In this context, the article discusses characteristics, types of applications, and efficacy of ethylene control strategies for perishable commodities with the inclusion of future implications.

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Section: Sachetmentioning

confidence: 99%

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

et al. 2022

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“…Ethylene removal systems or ethylene scavengers: Ethylene scavengers areamong the most successful commercial active packaging systems applied to fresh fruit shipment. Oxidation or adsorption reactions remove ethylene from the packaging area (Freitas et al, 2017). Commonly used absorbents are silica, zeolite, activated carbon, and Japanese clay (Vermeiren et al, 2003).…”

Section: Ethylene Regulatorsmentioning

confidence: 99%

Smart packaging : Modern way for reducing post-harvest losses of horticultural produce

Joshi¹,

Bisht²,

Rawat³

et al. 2021

IJAS

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Most fresh horticultural commodities are highly perishable and thus require proper care and handling during and after harvesting. Hence, packaging (pre-packaging, primary, secondary and tertiary) becomes an essential operation in prolonging the shelf life of the processed or fresh horticultural produce. Packaging provides containment and protection to the product and convenience and communication about the inside product to the end consumer. Consumer requirements and demands and world wide shifting patterns such as expectation of life and companies putting money into the production and delivery of food are driving innovation in food and packaging. Smart packaging is a novel and fascinating technological area with a lot of positive feedback from today’s consumers. The two primary forms of smart packaging are active and intelligent packaging. Active packaging systems include active compounds put into sachets or pads and then placed in the package, as well as placed directly in the package or on the packaging material. Intelligent packaging comprises signs that describe the product’s safety and quality, history, and the environment surrounding the container. Packaging in the traditional sense functions as a passive barrier, delaying the detrimental impact of environmental factors on the food product. These new innovative packaging systems, on the other hand, allow the package to interact with the environment and food, as well as play a vital part in the preservation of horticultural commodities. Despite substantial study into the innovative packaging technologies, several of these innovations have yet to be successfully deployed in commercial horticultural produce packaging systems. Comprehensive awareness of their potential in horticulture product packaging applications will help with effective development and broad commercial introduction.

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“…It features a beefy and succulent mash with a characteristic reddishbrown color. When youthful, is difficult, exceedingly astringent, (Alrashood et al, 2020) and (De Souza Freitas et al,2017). Ordinarily, 1-5 dark sparkly seeds can be found inside.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products

Abdraboh,

Arfa

2024

Food Technology Research Journal

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This study intended to evaluate the physical and chemical properties of two sapota fruit cultivars namely: sapodilla (Manilkara zapota) and white sapote (Casimiroa edulis). The investigation also, included and assessment products created from these fruits like sapodilla compote and irradiated dried rolls made from white sapota besides, puree made from white sapota and guava and stored for 12 weeks in polyethylene bags at ambient temperature (28±2˚C), microbiological tests were conducted every 3, 6, 9, and 12 weeks during the storage period. The physico-chemical properties of moisture, protein, crude fiber, ash, fat, total carbohydrates, total acidity, total soluble solid contents, T.S.S., vitamin C, vitamin A, total sugars, reducing sugars and non-reducing sugars, and mineral contents of white sapote fruits and sapodilla fruits were determined. Meanwhile, the results recorded for total antioxidant activity (TA) of 88.01%, total phenolics (TP) of 46.73 mg/100g, and total flavonoids of (TF) 22.33 mg/100g, respectively, for sapota fruit, and 77.34%, 40.28 mg/100g, and 20.66 mg/100g, respectively, for sapodilla fruit. Physicochemical properties non-significant effects of gamma rays on sapota rolls. While sensory evaluation showed a slight decrease in color score when treated with radiation for sapota rolls, while the irradiated sapota rolls there were decreases in vitamin C and vitamin A it was 2.6 and 4.25 mg/100g for un-irradiated rolls and 1.97 and 3.88 mg/100 g for irradiated rolls respectively. On the other hand, total antioxidant activity increased from 80.21% for the unirradiated rolls to 91.64% for the irradiated rolls by 2 kGy; total phenol content (TPC) was 40.29 mg/100g for the un-irradiated rolls, while the irradiated rolls were 58.78 mg/100 g; and total flavonoid content (TFC) was 21.85 mg/100 g for the un-irradiated rolls and 45.98 g for the irradiated rolls. Moreover, the gamma rays measured a 2 kGy showed decrease in the total bacterial count and total mold and yeast of sapota rolls, which also increased the shelf-life of sapota rolls.The Philippines, Indonesia, Vietnam, Malaysia, India, and Thailand (Kishore and Mahanti 2016). It is additionally copiously developed in Bangladesh, Cambodia, Sri Lanka, and Pakistan (Siddiqui et al., 2014 andPunia et al., 2022) Sapodilla and White sapote has a place to the (Sapotaceous) family, in conjunction with blossoming species, and is known for its quality wood, therapeutic properties,

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Potassium permanganate effects on the quality and post-harvest conservation of sapodilla (Manilkara zapota (L.) P.Royen) fruits under modified atmosphere

Cited by 11 publications

References 12 publications

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

The Emergence and Impact of Ethylene Scavengers Techniques in Delaying the Ripening of Fruits and Vegetables

Smart packaging : Modern way for reducing post-harvest losses of horticultural produce

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products

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