A detailed study was carried out with the postharvest mangoes (namely, the Langra and the Khirshapat) treated with different levels of Bavistin DF (BDF) solution (namely, 250, 500, and 750 ppm) for obtaining results on biochemical changes as well as storability of postharvest mango. The experiment was laid out in randomized complete block design with three replicates. The results of the experiments exhibited that only the single effect of varieties was found to be significant in most of the parameters studied. The Langra enriched a greater quantity of titratable acidity and total soluble solid (TSS) at 3rd day, over the Khirshapat. On the other hand, Khirshapat showed increased pulp pH and TSS at all the storage duration. The results explored that some physicochemical properties, namely, pulp pH, TSS, sugar (total, reducing, and nonreducing), and titratable acidity along with shelf life drastically decreased from untreated mangoes. Bavistin DF with the doses of 750 ppm showed better results in delaying the changes in physicochemical properties and extended shelf life.

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Changes in Acidity, TSS, and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera indica L.) Influenced by Bavistin DF.

Textile dyes and effluents are considered as one of the worst polluters of our priceless water sources and soils. New sources of natural pigments are getting particular research interests due to th...

https://tandfonline.com/doi/pdf/10.1080/21501203.2017.1302013

Extraction and optimisation of red pigment production as secondary metabolites from Talaromyces verruculosus and its potential use in textile industries.

The use of plant extracts could be a useful alternative to synthetic fungicides in the post harvest handling of fruits and vegetables. The aim of this study was to access the efficacy of extracts obtained from four plants (neem, Pongamia, custard apple leaf and marigold flowers) on the extension of shelf life of mango fruits cv. Dashehri under two storage conditions (Cool store and ambient condition). The fruits were treated with 2 concentrations of each plant extracts (10 % and 20 %) were placed in perforated linear low density poly ethylene bags and stored in storage conditions viz., cool storage and ambient condition, respectively. The treatment of neem leaf extract in combination with cool storage gave encouraging results. Up to the end of the storage study the treatment combination of 20 % neem leaf extract and cool store completely inhibited the pathogens, and no spoilage was observed. There was minimum physiological loss in weight (6.24 %), minimum girth reduction (0.62 %), maximum ascorbic acid content (29.96 mg/ 100 g of pulp), maximum acidity (0.19 %), minimum pH (5.28), maximum total soluble solids (20.96 %), maximum total sugars (12.50 %), reducing sugars (4.12 %) and non- reducing sugars (7.96 %) and best organoleptic score (7.93/10) in this interaction. The inhibitory effect of neem leaf extract was ascribed to the presence of active principle azadirachtin.

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Storage behavior of mango as affected by post harvest application of plant extracts and storage conditions

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).

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Effect of pre-cooling, fruit coating and packaging on postharvest quality of apple

The ever increasing demand for fresh fruits and vegetables challenges the researchers and industry to develop advanced methods for maintaining food quality and enhancing shelf life. The consumers around the globe demand chemical free fresh fruits and vegetables with high quality, nutritional value and extended shelf life. The application of edible films and coatings to fruits and vegetables represents an environment friendly approach to solve this problem. The use of edible coatings helps to reduce or eliminate the risk of adulteration thereby, present food in a hygienic and aesthetically attractive way. The strategy behind the use of coatings is combination of food chemistry and preservation technology. This review covers various types of edible coatings and their effects on the overall quality of whole and fresh cut fruits and vegetables providing an understanding of main functions and beneficial effects of each type of coating.

B. B. Singh

Papers

Effect of GA3 and plant extracts on storage behavior of mango (Mangifera indica L.) cv. Langra.