Increasing shelf life of Dragon fruit by maintaining at optimum temperature
Keywords:
Brix percentage, dragon fruits, postharvest, ripening, shelf lifeAbstract
Since fruits and vegetables are highly perishable, we must store them at a specific temperature. Because of the high field heat trapped in it and the higher moisture content, the rate of transpiration is also very high, and because they are living commodities, they undergo respiration. This generates a significant amount of heat as well as ethylene. Ethylene is a ripening hormone that aids in the ripening of fruits. As a result of these metabolic changes, fruits ripen quickly and spoil. The aim of this paper is to keep fruit from spoiling by storing it at the proper temperature. The aim of this study is to prolong the shelf life of Dragon fruit by ensuring that it is stored at the proper temperature. The dragon fruit is held at three different temperatures for this experiment, and the variations in Brix percent observed over time are analyzed. After a 24- day experiment, an optimum temperature of 4°C (1°C) was revealed, which provided the best quality fruit with the best colour and taste retention. Furthermore, there is no nutritional deficit.
References
Ahmad, S., Perviez, M. A., Thompson, A. K. and Ullah, H.2006 Effects of storage of bananas in controlled atmosphere before ethylene treatments on its ripening and quality. J. Agric. Res., 2006, 44(3)
Dhake, K., Jain S. K., Kumar, A., Lakawat S.S., Jain H. K. 2020. Postharvest processing of green banana. Journal of Postharvest Technology, 8 (4): 41-44
Freitas S.T., Mitcham,E.J.. 2013 Quality of pitaya fruit (hylocereus undatus) as influenced by storage temperature and packaging. Scientia Agricola SciELO Brasil.
G U I D E Packaging Fresh Fruit and Vegetables (Danish Technological Institute Packaging and Transport 2008)
Ghatak, A., Ansar, M., Ghatak, L.V. and Balodi, R. 2015. Elucidation of relationship between Phytophthora leaf blight and fruit rot in tomato. Journal of Postharvest Technology, 03(02): 50–57.
Habashi, R.T., Zomorodi, S., Talaie, A., and Jari, S.K. 2019. Evaluation of shelf life of walnut kernel coated by antioxidants in combination with packaging under different storage conditions. Journal of Postharvest Technology, 7(3): 87-95.
http://www.fao.org/3/y4893e/y4893e06.htm
https://www.agric.wa.gov.au/fruit/storage-fresh-fruit-and-vegetables
https://www.engineeringtoolbox.com/fruits-vegetables-storage-conditions-d_710.html
Iqbal, M., Bibi, F., Naeem, M., Khan, M.A., and Khan, R. 2019. Effect of various temperatures on the postharvest quality and storage life of persimmon fruit. Journal of Postharvest Technology, 7(1): 9-24.
Jianbo Lu,Vigneault, C.,Charles M.T., and Raghavan,V., Heat treatment application to increase fruit and vegetable quality. Stewart Postharvest Review 2007, 3:4
Kumar,R., Kumar,A.,Murthy,U.N.,.2008 Heat Transfer during forced air pre-cooling of Perishable food products. Biosystems Engineering volume 99,issue 2,page 228-233
Lovejoy Tembo., A. Chiteka, Irene Kadzere, Festus K. Akinnifesi and F. Tagwira 2008 Storage temperature affects fruit quality attributes of Ber (Ziziphus mauritiana Lamk.) in Zimbabwe. African Journal of Biotechnology Vol. 7 (8), pp. 3092-3099
Mahajan, B.V.C., Tandon, R., Swati, K. and Sidhu, M.K. 2018. Natural coatings for shelf-life enhancement and quality maintenance of fresh fruits and vegetables - A review. Journal of Postharvest Technology, 6(1): 12–26
Mandal, D. and Vanlalawmpuia, C. 2020. Impact of postharvest use of essential oils on quality and shelf life of Indian pineapple. Journal of Postharvest Technology, 8 (3): 96-105
Nasir, H., Allai, F., Gull, A., Ganaie, T.A. Azad, Z.R. 2020. Effect of pre-treatments on desirable qualities attributes of watermelon rind based candy. Journal of Postharvest Technology, 8 (1): 38-52.
Nassarawa, S.S., Sulaiman, S.A., Bako, H.K., Shehu, A.M., and Dandago, M.A. 2019. Extending the Shelf life of Tomato Through Hurdle Technology – A Review. Journal of Postharvest Technology, 7(3): 1-17.
Robert E. Paull. Dragon Fruit Postharvest Quality-Maintenance Guidelines Fruit, Nut, and Beverage Crops May 2014 F_N-28
Scetar, M., Kurek,M.,Galic,K.2010 Trends in Fruit and Vegetable Packaging – a Review. African Journal of Biotechnology Vol. 7 (8), pp. 3092-3099
Silva, W.P.D., Carmo J.E., Silva C.M., Aragao, R.F. 2011 Determination of convective heat transfer Coefficient during cooling of individual strawberry fruit using different methods. International Review of Chemical Engineering (I.RE.CH.E.), Vol. 3, N. 2 March 2011
Storage Guidelines for Fruits & Vegetables Human Resources Center 425 Pennsylvania Avenue Elmira, NY 14904-1766
Sumriddetchkajorn and Yuttana Intaravanne. 2017 Two-Dimensional Fruit Ripeness Estimation using Thermal Imaging Sarun, Proc. of SPIE Vol. 8883 88831C-1(2017)
Sun, L., Lui, S., Fan ,Z., Wang, J., Zhong, Y., Zhong Q., Duan, X.2018 The Impact of Storage Temperature on Fruit Quality and Chilling Injury of ‘Oku-bao’ Peaches. Int J Food Biosci 2018 volume 1.1.
Yogesh S. Jadhav, Prayag S. Patil, Satish S. Marathe. 2020 Evaporative Cooling System for Fruits and Vegetables and its Evaluation for Relative Humidity and Throttling Effect. IRJET June 2020
