Browsing by Author "Paliyath, Gopinadhan"

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    Effects of Hexanal and Calcium Chloride Post-Harvest Treatments in Management of Fresh Mango (Mangifera indica) Quality
    (Springer, 2022-07) Baltazari, Anna; Mtui, Hosea D.; Mwatawala, Maulid W.; Chove, Lucy M.; Msogoya, Theodosy; Samwel, Jaspa; Paliyath, Gopinadhan; Subramanian, Jayasankar
    Abstract Experiments were conducted at the Sokoine University of Agriculture to assess the effects of hexanal at (0.02%) (volume/volume) and calcium chloride (2%) (weight/volume), on post-harvest quality of mango (‘Palmer’ and ‘Apple’) under different storage conditions and durations. A three factors factorial experiment was used for each variety and replicated six times. The fruits were stored at ambient temperature (28 ± 2 °C) or reduced temperatures (18 ± 2 °C) storage conditions. Data included physiological weight loss (PWL), fruit firmness, total soluble solids (TSS), titrat- able acidity (TA), TSS/TA ratio, vitamin C, total flavonoids, reducing sugar and total sugars which was collected at 0, 4, 8 and 12 days after harvest. Results indicated that hexanal and calcium chloride significantly (p \ 0.001) reduced mango PWL and improved fruit firmness and TSS of both varieties compared to untreated fruits. Hexanal-treated fruits maintained high vitamin C, total flavonoids, total and reducing sugars irrespective of the storage conditions. Vitamin C and total flavonoids of mango fruits decreased with storage time, whereas total and reducing sugar contents increased with storage time. Both treatments maintained physico-chemical qualities of mango fruits, when stored under reduced temperature storage. Keywords; Physiological weight loss , Fruits firmness , Total soluble solids (TSS) , Titratable acidity (TA) ,TSS/TA ratio , Vitamin C , Flavonoids , Reducing sugar , Total sugar
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    Effects of smoke, hexanal, and calcium chloride on post-harvest quality of oranges [Citrus x sinensis (L.) Osbeck] cvs Msasa and Jaffa under different storage durations and conditions in Tanzania
    (The UWI, 2018) Baltazari, Anna; Mtui, Hosea Dunstan; Mwatawala, Maulid Walad; Chove, Lucy Mlipano; Sullivan, J. Alan; Paliyath, Gopinadhan; Subramanian, Jayasankar
    Experiments were conducted to assess the effects of hexanal, calcium chloride, and smoke on the post-harvest quality of oranges under ambient (room) temperature (28±20C) and reduced temperature storage (18±20C) conditions on two varieties of sweet orange (Citrus x sinensis (L.) Osbeck) cvs ‘Msasa’ and ‘Jaffa’. Fruit were dipped in enhanced freshness formulation (EFF) containing hexanal as the key ingredient at 0.01%, 0.02%, and 0.04% (volume/volume), or calcium chloride solution at 1%, 2%, and 4% (weight /volume) for five minutes each, or subjected to a smoking regime, simulating a popular traditional practice, by burning 0.5 kg, 1.0 kg, and 1.5 kg of dried banana leaves, or left untreated (control). Various parameters including physiological weight loss, fruit firmness, total soluble solids (TSS), titratable acidity (TA), and the TSS/TA ratio were assessed to determine effects on post-harvest quality of fruit. Results indicate that hexanal and calcium chloride treatments significantly (p < 0.001) reduced physiological weight loss, maintained fruit firmness and significantly higher TSS in both varieties compared to smoke treatment and untreated controls. Reduced temperature storage also significantly (p < 0.001) lowered physiological weight loss of hexanal- and calcium chloride-treated oranges. Based on the results of this study, post-harvest dip treatments with hexanal solution at 0.02% or calcium chloride solution at 2% coupled with reduced temperature storage at 18°C are recommended to maintain the quality of fresh oranges in Tanzania. On the contrary, the application of smoke is highly discouraged as it reduces the quality of oranges.