سامانه پشتیبانی خدمات اطلاعات

  اخبار و اعلانات

 آمار

تعداد نشریات158
تعداد شماره‌ها6,225
تعداد مقالات67,685
تعداد مشاهده مقاله114,995,561
تعداد دریافت فایل اصل مقاله89,666,904
Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Hassan, Md. Kamrul. (1399). Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi. , 7(2), 103-118. doi: 10.22059/ijhst.2020.300054.354
Fakhar Uddin Talukder; Md. Sohanur Rahman; Md. Kamrul Hassan. "Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi". , 7, 2, 1399, 103-118. doi: 10.22059/ijhst.2020.300054.354
Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Hassan, Md. Kamrul. (1399). 'Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi', , 7(2), pp. 103-118. doi: 10.22059/ijhst.2020.300054.354
Talukder, Fakhar Uddin, Rahman, Md. Sohanur, Hassan, Md. Kamrul. Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi. , 1399; 7(2): 103-118. doi: 10.22059/ijhst.2020.300054.354

Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi

International Journal of Horticultural Science and Technology
دوره 7، شماره 2، تیر 2020، صفحه 103-118    اصل مقاله (500 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2020.300054.354
نویسندگان
Fakhar Uddin Talukder1؛ Md. Sohanur Rahman* 1؛ Md. Kamrul Hassan2
1Scientific Officer, Pest Management Division, Bangladesh Jute Research Institute, Manik Mia Avenue, Dhaka-1207, Bangladesh
2Professor, Department of Horticulture, Bangladesh Agricultural University, Mymensingh – 2202, Bangladesh
چکیده
Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the effects of thiLitchi is a non-climacteric fruit and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of Litchi; one of such technologies is the use of Polypropylene bag and low temperature. The objectives of the present study were to evaluate the effects of thickness of polypropylene bags and low temperature on the storage behavior of Litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors including temperature (T1: Ambient temperature, T2: 4ºC temperature); and Polypropylene bags (P1: Control (unwrapped), P2: 50 μm Polypropylene bag, P3: 75 μm Polypropylene bag, P4: 100 μm Polypropylene bag. The experiment was conducted in completely randomized design (CRD) with three replications. The postharvest treatments caused highly significant variation in the shelf life of Litchi. Among the treated and untreated fruits, 75 μm Polypropylene bags at low temperature (4 ºC) exhibited better storage performance. The fruits wrapped in 75 μm Polypropylene bag at 4 °C showed the longest shelf life (23.67 days) followed by 50 μm and 100 μm Polypropylene bags at 4 °C (23.33 days). The shortest shelf life was obtained in the untreated fruits (3 days). It may be concluded that keeping Litchi in 75 μm Polypropylene bag and stored in low temperature (4 ºC) is the best postharvest approach to extend Litchi shelf life without considerable negative effects on fruit quality. For short-term storage of Litchi fruits 75 μm Polypropylene bag at ambient temperature is recommended.ckness of polypropylene bags and low temperature on the storage behaviour of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. The postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits wrapped in 75µm pp bag at 4°C showed the longest shelf life (23.67 days) followed by 50µm & 100µm pp bag at 4°C (23.33 days) and it was the lowest in the untreated fruits (3 days). More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. It may be concluded that keeping litchi in 75µ PP bag and stored in low temperature (4ºC) is the best to extend its shelf life without affecting the quality. For short-term storage of litchi fruits 75µ PP bag at ambient temperature would be recommended.
کلیدواژه‌ها
Litchi؛ Low temperature؛ Polypropylene bags؛ Postharvest؛ Shelf life
مراجع
Aliniaeifard S, van Meeteren U. 2016. Stomatal characteristics and desiccation response of leaves of cut chrysanthemum (Chrysanthemum morifolium) flowers grown at high air humidity. Scientia Horticulturae. 205, 84-89.
2. Bagshaw J, Underhill S.J.R, Dahler J. 1994. Lychee hydrocooling Queensland Fruit and Vegetable, News 16 June, 12-13.
3. Coates L, Johnson G.I, Sardsud U, Cooke A.W. 1994. Postharvest diseases of lychee in Australia, and their control. ACIAR Proc. 58: 68-69.
4. Duan X, Huang L.L, Wang M.M, Qiao F, Fang C.F. 2015. Studies on the effects of microwave power and temperature control on the quality of whole lychee (Litchi chinensis Sonn.) fruit during microwave vacuum drying. Journal Food Process. Preserv. 39, 423–43.
5. Bolaños E.N.A, Velázquez R.C, Cárdenaz A.V, Santamaría I.R, Vera N.G, Fuentes A.D.H, Silva E.M. 2010. Effect Of Storage Temperature And Time On Quality In Minimally Processed Litchi Fruit (Litchi Chinensis Sonn.), Journal of Food Quality 33, 299–311.
6. Feng C.B, Liu Q, Xiao. 2011. Comparative study on postharvest quality of different Litchi cultivars in hainan. Chinese Journal of Tropical Crops 6, 1046–1050.
7. Gaur G.S. and Singh R.P. 1987. Postharvest storage studies in litchi (Litchi chinensis Sonn) fruits. In: Symp. On Himalayan Horticulture in the Contest of Defence Supplies. Tezpur, India, 58(9):687 [Cited from CAB Abst. 1988].
8. Ghosh B, Biswas B, Mitra S.K, and Bose T.K. 1987. Physico-chemical composition of some litchi cultivars. Indian Food Pack, 41: 34-37.
9. Glahan S. 2004a,b. Influences of packaging materials and O2:CO2 gases on quality and storage life of Tangerine (Citrus reticulate Blanco). Proceedings of The 1st KMITL International Conference on Integration of Science & Technology for Sustainable Development Volume 2. KMITL. Bangkok, Thailand. August 24-25: 98-102.
10. Glahan S, Adireklap K. 2005. Extension of storage life of Longkong (Aglaia dookkoo Griff.) by packaging materials, O2:CO2 proportions in combination with ethylene absorbent. Book of Abstracts APEC Symposium on Assuring Quality and Safety of Fresh Produce. Bangkok, Thailand. August 1-3: P31.
11. Glahan S, Chockpachuen C. 2003. Extension of storage life of banana fruit ‘KLUAI KHAI’ by CO2:O2 proportion in combination with ethylene absorbent. 29th Congress on Science and Technology of Thailand. Khon Kean University. Thailand. October 20-22: 226.
12. Glahan S, Kerdsiri T. 2001. Influence of maturation, ethylene absorbent and CO2:O2 proportion on ripening development, quality and storage life of banana. Proceedings of the 20th ASEAN/2nd APEC Seminar on Postharvest Technology, Quality Management and Market Access, Chiang Mai, Thailand. September 11-14: 441-455.
13. Gomez K.A, Gome A.A. 1984. Statistical Procedures for Agriculture Research. John V4'etey and Sons. Inc., New York, pp. 67-265.
14. Huang, C.C, Wang Y.T. 1989. Effects of storage temperature on the color and quality of Litchi fruit. In Symposium on Tropical Fruit in International. 269: 307-308.
15. Jiang Y.M, Fu J.R. 1999. Postharvest browning of Litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity. Lebensmittle Wissenschaft Technologies. 32(5): 278-283.
16. Joshi G.D, Roy S.K. 1988. Influence of maturity. transport and cold storage on biochemical composition of Alphonso mango fruit. J. Moharastra Agril. Univ., 13(1): 12-15.
17. Kaiser C. 1994. Pericarp colour retention of Litchi (Litchi chinensis Sonn.). South African Litchi Growers Assoc. Yearbook, 6:32-35.
18. Kesta S, Leelawatana K. 1990. Effect of precooling and polyethylene film lines in
118 Int. J. Hort. Sci. Technol; Vol. 7, No. 2; June 2020
corrugated boxes on quality of lychee fruit. Frontier in Tropical Fruit Research. 321: 742-746.
19. Lafarga T, Bobo G, Vinas I, Zudaire L, Simo J, Aguilo-Aguayo I. (2018): Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables. International Journal of Gastronomy and Food Science. 13, 134–139.
20. Aklimuzzaman M.D, Goswami C, Howlader J, Kader H.A, Hassan K. (2011). Postharvest storage behavior of Litchi. Journal of Horticulture, Forestry and Biotechnology. Volume 15(3), 1- 8.
21. Mitra S, Harangi A.B.S, Kar N. 1996. Effect of polyethylene at low temperature on changes in total soluble solids, total sugar, titratable acidity and ascorbic acid content of Litchi (cv. ‘Bambai’) during storage. Environ. Eeol.,14(3):538-542.
22. Mohajan B.V.C. 1997. Studies on the bio-chemical changes in Litchi fruits during storage. Indian Journal of Plant Physiology. 2(4): 310-31 l.
23. Pesis E, Dvir O, Feygenberg O, Ben-Arie R, Akerman M. and Lichter A. 2002. Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of Litchi fruit. Postharvest Biology and Technology. 26: 157-162.
24. Ranganna S. 1979. Manual of Analysis of Fruit and Vegetable products. Tata McGrawHill Publishing Company Ltd., New Delhi. 112p.
25. Ratajczak, R, Wilkins T.A. 2000. Energizing the tonoplast. In Vacuolar Compartments (D. G. Robinson and J. C. Rogers, Editors). Sheffield Academic Press pp. 133-73.
26. Xu S, Lu H, Sun X. 2019. Quality Detection of Postharvest Litchi Based on Electronic Nose: A Feasible Way for Litchi Fruit Supervision during Circulation Process, HortScience.
27. Tongdee S.C, Subhadrabandhu S. 1999. Postharvest handling and technology of tropical fruit. Frontier in Tropical Fruit Research. 321: 713-717.
28. Tongdee S.C, Scott K.J, McGlasson W.B. 1982. Packaging storage of Litchi fruit, CSIRO Food Res. Quarl. 42(2): 25-28. [Cited from Horticulture Abstract. 54(1): 38, 1984].
29. Ulrich R. 1974. Organic acids. In: Biochemistry of fruits and their products Ed. A.C. Hulme. Academic press, New York. Pp. 89-118.
30. Underhill S.J.R, Critchley C. 1993. Physiological biochemical and anatomical changes in lychee (Litchi chinensis Sonn.) pericarp during storage. Journal of Horticultural Science. 68:327-335.
31. Underhill S.J.R, Critchley C. 1995. Cellular localization of polyphenol oxidase an peroxidase activity in Litchi chinesis Sonn. pericarp. Australian Journal Plant Physiology. 22: 627-632.
32. van Meeteren U, Aliniaeifard S. 2016. Stomata and postharvest physiology. Postharvest ripening physiology of crops, CRC press. 157-216.
33. Wills R.H.H, Lee T.H, Graham D, McGlasson W.B, Hall E.G. 2004. Post harvest. An Introduction to the physiology and Handing of Fruits and Vegetables. Granada Publ. Ltd. London. pp. 161.
34. Cao X, Chen J, Islam M, Xu W, Zhong S. (2019): Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying, Molecules. 24, 4291.
35. Zhuang Y.M, Ke K.W, Zeng W.X, Pan X.W. 1998. Tropical and Subtropical Fruits in China. China Agricultural Press, Beijing, China, pp. 103-107.

آمار
تعداد مشاهده مقاله: 1,286
تعداد دریافت فایل اصل مقاله: 951


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب