Tareque Aziz; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman
Abstract
The experiment was aimed to investigate the effect of different concentrations of chitosan on shelf life and quality of banana fruit. The single factor experiments were laid out in a completely randomized design with three replications. Experimental treatments included Control, 0.50%, 0.75%, 1.0%, 1.5%, ...
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The experiment was aimed to investigate the effect of different concentrations of chitosan on shelf life and quality of banana fruit. The single factor experiments were laid out in a completely randomized design with three replications. Experimental treatments included Control, 0.50%, 0.75%, 1.0%, 1.5%, 2.0% chitosan. Sabri Banana cultivar is one of the most popular commercial cultivars of banana in Bangladesh. Chitosan treatment caused highly significant variation in respect of the physico-chemical parameters such as color changes, firmness, weight loss, disease severity and shelf life of banana during storage. Considering the effects of different concentrations of chitosan, 0.75% and 2.0% chitosan were found to be the best in respect of all the parameters investigated. Fruits treated with the above concentrations of chitosan, had the longest shelf life (9 days), whereas fruits under control had the shortest shelf life (8 days). The application of chitosan treatment in fresh crops is safe for consumers and for the environment. It can be used to improve postharvest quality and to extend shelf life of banana.
Md. Saidee Rahman; Md. Kamrul Hassan; Fakhar Uddin Talukder; Md. Sohanur Rahman
Abstract
A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient ...
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A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient (25 °C) temperature or stored at 3 °C temperature. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Parameters investigated were color, firmness, freshness, appearance, flavor, texture, moisture and dry matter contents, weight loss, protein content, disease incidence, disease severity and shelf life. Highest moisture contents (85.3%) and shelf life (11.92 days) were recorded in mushrooms exposed to low temperature, while the highestdry matter content (35.25%), weight loss (15.28%), protein content(24.64%) were detected in mushrooms exposed to ambient temperature and the lowest moisture content (64.75%), shelf life (3.33%) were observed in mushrooms exposed to ambient temperature. Lowest dry matter content (14.97%) and weight loss (4%) were recorded in low temperature-exposed mushrooms. At 3 °C, mushrooms had the best quality especially in relation to weight loss, disease incidence and severity, color, firmness, freshness, appearance, flavor, texture, and dry matter content compared to those exposed to ambient temperature. Storage at 3 °C ultimately resulted in prolonged shelf life.
Fakhar Uddin Talukder; Md. Sohanur Rahman; Md. Kamrul Hassan
Abstract
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 ...
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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.
