Articles
Integrating non-chlorine sanitizing, precooling and modified atmosphere packaging in low-cost cooling systems for brinjal (Solanum melongena)
Article number
1179_34
Pages
221 – 230
Language
English
Abstract
This study combined the use of a non-chlorine sanitizer, precooling and modified atmosphere packaging (MAP) as prestorage treatments for brinjal kept in a simple evaporative cooler (EC) or CoolBot cold storage (CS). Precooling was done by dipping the fruit in 10°C water.
As non-chlorine sanitizing treatment, dipping fruit in 0.01% calcinated calcium (CCa) solution for 5 min at ambient temperature was used.
For a combined precooling and sanitizing treatment, 10°C CCa solution was used.
Fruit dipping in normal tap water served as a control.
After air-drying of the surface, fruit were packed in 30 µm-thick polyethylene bags with 0.5% perforation as MAP medium; fruit held in the open and storage under ambient conditions served as controls.
Fruit were then stored in the EC or CS. The commercial brinjal variety was used at 5 kg per replication.
EC temperatures (24.3-27.5°C) were consistently lower and less fluctuating than ambient temperatures (27.8-31.0°C). CoolBot temperature was maintained at 13±1°C. Relative humidity (RH) was about 75±2% in CS, whereas it was 75-95% at ambient and 85-99% in EC. Fruit in the CS lasted for 14 days when packed in MAP. Rotting affected ˃50% of the fruit on day 5 of ambient storage and of EC. In the CS, fruit rotting was first noted on day 9, increased gradually and reached 30‑60% on day 15. Sanitizing treatment using 0.01% CCa showed a significant effect in reducing the rot incidence for up to a week but, after that, no effect was observed.
On the other hand, MAP significantly reduced losses in weight, firmness and shriveling in the CS. Vitamin C content was effectively maintained in the CS and was about 7.5 mg 100 g-1 after 14 days of storage.
EC- and ambient-stored fruit had similar vitamin C contents on day 4 of their storage life.
As non-chlorine sanitizing treatment, dipping fruit in 0.01% calcinated calcium (CCa) solution for 5 min at ambient temperature was used.
For a combined precooling and sanitizing treatment, 10°C CCa solution was used.
Fruit dipping in normal tap water served as a control.
After air-drying of the surface, fruit were packed in 30 µm-thick polyethylene bags with 0.5% perforation as MAP medium; fruit held in the open and storage under ambient conditions served as controls.
Fruit were then stored in the EC or CS. The commercial brinjal variety was used at 5 kg per replication.
EC temperatures (24.3-27.5°C) were consistently lower and less fluctuating than ambient temperatures (27.8-31.0°C). CoolBot temperature was maintained at 13±1°C. Relative humidity (RH) was about 75±2% in CS, whereas it was 75-95% at ambient and 85-99% in EC. Fruit in the CS lasted for 14 days when packed in MAP. Rotting affected ˃50% of the fruit on day 5 of ambient storage and of EC. In the CS, fruit rotting was first noted on day 9, increased gradually and reached 30‑60% on day 15. Sanitizing treatment using 0.01% CCa showed a significant effect in reducing the rot incidence for up to a week but, after that, no effect was observed.
On the other hand, MAP significantly reduced losses in weight, firmness and shriveling in the CS. Vitamin C content was effectively maintained in the CS and was about 7.5 mg 100 g-1 after 14 days of storage.
EC- and ambient-stored fruit had similar vitamin C contents on day 4 of their storage life.
Authors
M.A. Rahman, M.A. Goffar, T.A.A. Nasrin, M.L. Bari, A.L. Acedo, W. Easdown, J.A. Hughes, J.D.H. Keatinge
Keywords
evaporative cooler, CoolBot cold storage, calcinated calcium, polymeric film, fruit quality
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