Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple
Freshly harvested apple fruits cv.‘Royal Delicious’ were subjected to Surface coating with 1, 1.5, 2% neem oil ( Azadirachta indica ) and 10, 15, 20% marigold flower ( Tagetes erectus ) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical a...
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| Veröffentlicht in: | Journal of food science and technology 2013-04, Vol.50 (2), p.325-331 |
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| creator | Wijewardane, R. M. Nilanthi Anuruddika Guleria, S. P. S. |
| description | Freshly harvested apple fruits cv.‘Royal Delicious’ were subjected to Surface coating with 1, 1.5, 2% neem oil (
Azadirachta indica
) and 10, 15, 20% marigold flower (
Tagetes erectus
) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5–2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18–25 °C and 65–75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (
p
|
| doi_str_mv | 10.1007/s13197-011-0322-3 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3550911</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2871333591</sourcerecordid><originalsourceid>FETCH-LOGICAL-c470t-629ddb40b440ea463e18b7d8f5c2880fef943adcab5752b5353e51f411916ded3</originalsourceid><addsrcrecordid>eNp1kU1LJDEQhoO4qLjzA7xIgxcPtluVj0nnIojoKggLy3oO6XQytvZ02qR7wH9vZkdFBXNJKvXUW1W8hBwgnCKA_JWQoZIlIJbAKC3ZFtkDJUVZcaDb-Q35E1GIXTJL6QHyYVRWFHbILuWcCkXZHvl76b2zYxF8MURX2hC6tl-cFD5O7VjYYMYcFqZvisHYR7NYR6EvhpDGexNXLo3F02S6dnxeS5hh6NxP8sObLrnZ671P7q4u_11cl7d_ft9cnN-WlksYyzlVTVNzqDkHZ_icOaxq2VReWFpV4J1XnJnGmlpIQWvBBHMCPUdUOG9cw_bJ2UZ3mOqla6zrx2g6PcR2aeKzDqbVnzN9e68XYaWZEKAQs8Dxq0AMT1NeRS_bZF3Xmd6FKWnkCqTkQtKMHn1BH8IU-7yeRioxz6v-U7ihbAwpReffh0HQa9P0xjSdTdNr0zTLNYcft3iveLMoA3QDpJzqFy5-aP2t6gv4iKIA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1271880972</pqid></control><display><type>article</type><title>Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple</title><source>SpringerLink Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Wijewardane, R. M. Nilanthi Anuruddika ; Guleria, S. P. S.</creator><creatorcontrib>Wijewardane, R. M. Nilanthi Anuruddika ; Guleria, S. P. S.</creatorcontrib><description>Freshly harvested apple fruits cv.‘Royal Delicious’ were subjected to Surface coating with 1, 1.5, 2% neem oil (
Azadirachta indica
) and 10, 15, 20% marigold flower (
Tagetes erectus
) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5–2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18–25 °C and 65–75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (
p
< 0.05). However, the treatment effect was statistically at par with the marigold extract application with shrink wrapped tray packing in pre cooled fruits (10–15 °C, 70–75% RH) during ambient storage (18–25 ° C, 65–75% RH).</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-011-0322-3</identifier><identifier>PMID: 24425923</identifier><language>eng</language><publisher>India: Springer-Verlag</publisher><subject>Acidity ; Apples ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cooling ; Food ; Food packaging ; Food Science ; Fruits ; Horticulture ; Nutrition ; Original ; Original Article ; Packaging ; Physiology ; Studies</subject><ispartof>Journal of food science and technology, 2013-04, Vol.50 (2), p.325-331</ispartof><rights>Association of Food Scientists & Technologists (India) 2011</rights><rights>Association of Food Scientists & Technologists (India) 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-629ddb40b440ea463e18b7d8f5c2880fef943adcab5752b5353e51f411916ded3</citedby><cites>FETCH-LOGICAL-c470t-629ddb40b440ea463e18b7d8f5c2880fef943adcab5752b5353e51f411916ded3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550911/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550911/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24425923$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wijewardane, R. M. Nilanthi Anuruddika</creatorcontrib><creatorcontrib>Guleria, S. P. S.</creatorcontrib><title>Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Freshly harvested apple fruits cv.‘Royal Delicious’ were subjected to Surface coating with 1, 1.5, 2% neem oil (
Azadirachta indica
) and 10, 15, 20% marigold flower (
Tagetes erectus
) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5–2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18–25 °C and 65–75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (
p
< 0.05). However, the treatment effect was statistically at par with the marigold extract application with shrink wrapped tray packing in pre cooled fruits (10–15 °C, 70–75% RH) during ambient storage (18–25 ° C, 65–75% RH).</description><subject>Acidity</subject><subject>Apples</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cooling</subject><subject>Food</subject><subject>Food packaging</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Horticulture</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Packaging</subject><subject>Physiology</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU1LJDEQhoO4qLjzA7xIgxcPtluVj0nnIojoKggLy3oO6XQytvZ02qR7wH9vZkdFBXNJKvXUW1W8hBwgnCKA_JWQoZIlIJbAKC3ZFtkDJUVZcaDb-Q35E1GIXTJL6QHyYVRWFHbILuWcCkXZHvl76b2zYxF8MURX2hC6tl-cFD5O7VjYYMYcFqZvisHYR7NYR6EvhpDGexNXLo3F02S6dnxeS5hh6NxP8sObLrnZ671P7q4u_11cl7d_ft9cnN-WlksYyzlVTVNzqDkHZ_icOaxq2VReWFpV4J1XnJnGmlpIQWvBBHMCPUdUOG9cw_bJ2UZ3mOqla6zrx2g6PcR2aeKzDqbVnzN9e68XYaWZEKAQs8Dxq0AMT1NeRS_bZF3Xmd6FKWnkCqTkQtKMHn1BH8IU-7yeRioxz6v-U7ihbAwpReffh0HQa9P0xjSdTdNr0zTLNYcft3iveLMoA3QDpJzqFy5-aP2t6gv4iKIA</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>Wijewardane, R. M. Nilanthi Anuruddika</creator><creator>Guleria, S. P. 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M. Nilanthi Anuruddika ; Guleria, S. P. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-629ddb40b440ea463e18b7d8f5c2880fef943adcab5752b5353e51f411916ded3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Acidity</topic><topic>Apples</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cooling</topic><topic>Food</topic><topic>Food packaging</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Horticulture</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Packaging</topic><topic>Physiology</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wijewardane, R. M. Nilanthi Anuruddika</creatorcontrib><creatorcontrib>Guleria, S. P. 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M. Nilanthi Anuruddika</au><au>Guleria, S. P. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2013-04-01</date><risdate>2013</risdate><volume>50</volume><issue>2</issue><spage>325</spage><epage>331</epage><pages>325-331</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Freshly harvested apple fruits cv.‘Royal Delicious’ were subjected to Surface coating with 1, 1.5, 2% neem oil (
Azadirachta indica
) and 10, 15, 20% marigold flower (
Tagetes erectus
) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5–2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18–25 °C and 65–75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (
p
< 0.05). However, the treatment effect was statistically at par with the marigold extract application with shrink wrapped tray packing in pre cooled fruits (10–15 °C, 70–75% RH) during ambient storage (18–25 ° C, 65–75% RH).</abstract><cop>India</cop><pub>Springer-Verlag</pub><pmid>24425923</pmid><doi>10.1007/s13197-011-0322-3</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | SpringerLink Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Acidity Apples Chemistry Chemistry and Materials Science Chemistry/Food Science Cooling Food Food packaging Food Science Fruits Horticulture Nutrition Original Original Article Packaging Physiology Studies |
| title | Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple |
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