Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Mele, Mahmuda Akter; Islam, Mohammad Zahirul; Baek, Jun Pill; Kang, Ho-Min

doi:10.1007/s13197-017-2514-y

Cited by 18 publications

(15 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oven of GC 2010 Shimadzu was fixed 50 ˚C. GC 2010 Shimadzu carrier gas (N 2 ) flow rate was 0.67 mL s -1 (Mele, Islam, Baek, & Kang, 2017).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Islam¹,

Mele²,

Park³

et al. 2017

Agrivita.J.Agr.Sci

View full text Add to dashboard Cite

While surface sterilization can minimize the postharvest loss of fruits and vegetables, it depends on concentration, treatment duration, storage condition, and crops. This study was conducted to investigate the consequences of chlorine dioxide (ClO 2 ) gas on post-harvest quality and shelf life of tomato fruits during the modified atmosphere packaging storage. Tomato fruits of light red maturity stage were harvested at Gangwon province in the Republic of Korea. Fruits were dipped in fungal suspension and, afterward, some of them were sterilized with NaOCl, while others were sterilized with ClO 2 gas. On the final storage day, the 5 ppm ClO 2 gas 12 hours treated tomato fruits showed the least carbon dioxide and ethylene, and the utmost oxygen concentration. The least fresh weight loss, prolonged shelf life and the most suppressed fungal incidence were obtained by the 5 ppm ClO 2 gas 12 hours treatment. As compared to other treatments, the 5 ppm ClO 2 gas 12 hours treatment yielded higher firmness, titratable acidity and vitamin C, and lower soluble solids. Therefore, the 5 ppm ClO 2 gas 12 hours treatment may be useful to prevent fungal incidence as well as to retain the postharvest quality and increase the shelf life of tomato fruits.

show abstract

“…The oven of GC 2010 Shimadzu was fixed 50 ˚C. GC 2010 Shimadzu carrier gas (N 2 ) flow rate was 0.67 mL s -1 (Mele, Islam, Baek, & Kang, 2017).…”

Section: Methodsmentioning

confidence: 99%

“…The fresh weight loss of tomato fruits was measured according to Mele, Islam, Baek, & Kang (2017). The scale of 1 to 5 (1 = very bad, 2 = bad, 3 = good, marketable, 4 = very good, and 5 = excellent) was used to observe the visual quality during 5 ˚C storage for 0 -20 days.…”

Section: Methodsmentioning

confidence: 99%

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Islam¹,

Mele²,

Park³

et al. 2017

Agrivita.J.Agr.Sci

View full text Add to dashboard Cite

show abstract

“…Ethylene was measured with a GC-2010 Shimadzu chromatograph (Shimadzu Corporation, Japan) (Mele et al, 2017).…”

Section: Fruit Physiology Parametersmentioning

confidence: 99%

“…Fresh weight loss of cherry tomatoes was measured on the basis of Mele et al (2017) by subtracting present to previous weight loss and converting to percentage. Visual…”

Section: Fruits Quality Parametersmentioning

confidence: 99%

Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

Islam

Mele

Baek³

et al. 2018

Not Bot Horti Agrobo

View full text Add to dashboard Cite

Tomatoes have high nutritional and economical value and its deterioration start after harvest. They need proper treatments to increase and maintain quality as well as shelf life. The objective of this study was to determine the effect of iron, iodine and selenium on quality, shelf life and microbial activity of cherry tomatoes. Iron (1 mg/L), iodine (1 mg/L) and selenium (1 mg/L) were supplied with nutrient solution for five weeks prior to harvest. Then, cherry tomatoes were stored at 5 °C to assess quality, shelf life and microbial activity. The highest Ca content (p < 0.05) revealed in selenium-treated cherry tomatoes. Lower respiration and ethylene production were showed in selenium-treated cherry tomatoes both harvest time and after storage compared with iron and iodine treatments. At harvest time and after storage, the respiration were 1.29 (p < 0.05) and 0.62 mL/kg/hr (p < 0.01), respectively in selenium-treated cherry tomatoes. Moreover at harvest time and after storage in selenium-treated cherry tomatoes, the ethylene production was 2.11 and 0.87 μL/kg/hr (p < 0.01), respectively. The lowest fresh weight loss, the longest shelf life (p < 0.01), the least fungal incidence rate and microbial activities were found in selenium-treated cherry tomatoes. The longest shelf life of selenium-treated cherry tomatoes was 22 days. Selenium-treated cherry tomatoes' firmness increased (16.82N) at harvest time (p < 0.05) and it was significantly retained (12.70N) after storage (p < 0.01). Color development and lycopene content were more suppressed by selenium treatment after storage than iron and iodine treatments. Titratable acidity, vitamin C and soluble solids increased in selenium-treated cherry tomatoes after storage. Based on results, selenium-treated cherry tomatoes have significant potential to increase and maintain quality and shelf life.

show abstract

“…The method of oil filtration, exposure to light, oxygen, temperatures and the trace elements which promote the lipid oxidation also shorten the shelf life and sensory properties of olive oil (Caporaso, 2016). Not only is olive oil sensitive to storage a condition, the quality of other vegetable oils is also influenced by storage duration and environment (Caporaso, 2016;Mele et al, 2017). Phenolic compounds have an antioxidant ability which prolongs the olive oil shelf life stability (Mailer et al, 2005).…”

Section: Oil Storagementioning

confidence: 99%

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

Mele

Giuffré

2018

Emir J Food Agric

View full text Add to dashboard Cite

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-ﬂavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

show abstract

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Cited by 18 publications

References 25 publications

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

Contact Info

Product

Resources

About