Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage
Chrysophyllum albidum fruits are underutilized because they are seasonal and perishable in nature due to physiological, biochemical and microbial alteration. This study investigated the potency of calcium chloride (CaCl2) in suppressing postharvest deterioration of Chrysophyllum albidum fruits. Ripe...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4636 |
| _version_ | 1797907302786793472 |
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| author | Monica Oluwatoyin Oguntimehin Adebanjo Ayobamidele Badejo Victor Ndigwe Enujiugha |
| author_facet | Monica Oluwatoyin Oguntimehin Adebanjo Ayobamidele Badejo Victor Ndigwe Enujiugha |
| author_sort | Monica Oluwatoyin Oguntimehin |
| collection | DOAJ |
| description | Chrysophyllum albidum fruits are underutilized because they are seasonal and perishable in nature due to physiological, biochemical and microbial alteration. This study investigated the potency of calcium chloride (CaCl2) in suppressing postharvest deterioration of Chrysophyllum albidum fruits. Ripe wholesome fruits of Chrysophyllum albidum were harvested and treated with different concentrations of CaCl2 (1, 2, and 3%) at three different dip times (5, 10, and 15 min). The goal was to use established analytical methods to investigate the influence of CaCl2 on the firmness, weight loss, pH, titratable acidity, total sugar (TS), pectin, color, microbial (fungi and bacteria) loads of Chrysophyllum albidum fruits. All the treated fruits were stored at ambient temperature 28 ± 2°C and 90± 5% relative humidity for 15 days. The obtained results indicated that treating Chrysophyllum albidum fruits with 3% CaCl2 for 15 min was found the most effective in controlling weight loss, microbial load, color, firmness, and other compositional changes such as pH, titratable acidity, pectin and total sugar. It was observed that CaCl2 treated samples showed reduced fungal loads from 6.00 × 103 SFU/g at harvest to 0.02 × 103 SFU/g after 15 d of storage as compared to untreated samples. No record of bacterial load was detected on Chrysophyllum albidum fruits treated with 3% CaCl2 for 15 min. The shelf life of Chrysophyllum albidum fruits could be extended for 15 d without excessive deterioration in quality by treating the fruits with 3% CaCl2 for 15 min with a minimum quality loss, as compared to the control sample which had greater compositional changes with maximum quality loss during storage at ambient temperature. |
| first_indexed | 2024-04-10T10:34:25Z |
| format | Article |
| id | doaj.art-6811736cca754bfcaabe70b22a18dcf6 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T10:34:25Z |
| publishDate | 2022-02-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-6811736cca754bfcaabe70b22a18dcf62023-02-15T16:20:54ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-02-0110223524310.24925/turjaf.v10i2.235-243.46362381Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during StorageMonica Oluwatoyin Oguntimehin0Adebanjo Ayobamidele Badejo1Victor Ndigwe Enujiugha2Biological Sciences Department, Olusegun Agagu University of Science and Technology, Okitipupa, Ondo StateDepartment of Food Science and Technology, Federal University of Technology, Akure, Ondo StateDepartment of Food Science and Technology, Federal University of Technology, Akure, Ondo StateChrysophyllum albidum fruits are underutilized because they are seasonal and perishable in nature due to physiological, biochemical and microbial alteration. This study investigated the potency of calcium chloride (CaCl2) in suppressing postharvest deterioration of Chrysophyllum albidum fruits. Ripe wholesome fruits of Chrysophyllum albidum were harvested and treated with different concentrations of CaCl2 (1, 2, and 3%) at three different dip times (5, 10, and 15 min). The goal was to use established analytical methods to investigate the influence of CaCl2 on the firmness, weight loss, pH, titratable acidity, total sugar (TS), pectin, color, microbial (fungi and bacteria) loads of Chrysophyllum albidum fruits. All the treated fruits were stored at ambient temperature 28 ± 2°C and 90± 5% relative humidity for 15 days. The obtained results indicated that treating Chrysophyllum albidum fruits with 3% CaCl2 for 15 min was found the most effective in controlling weight loss, microbial load, color, firmness, and other compositional changes such as pH, titratable acidity, pectin and total sugar. It was observed that CaCl2 treated samples showed reduced fungal loads from 6.00 × 103 SFU/g at harvest to 0.02 × 103 SFU/g after 15 d of storage as compared to untreated samples. No record of bacterial load was detected on Chrysophyllum albidum fruits treated with 3% CaCl2 for 15 min. The shelf life of Chrysophyllum albidum fruits could be extended for 15 d without excessive deterioration in quality by treating the fruits with 3% CaCl2 for 15 min with a minimum quality loss, as compared to the control sample which had greater compositional changes with maximum quality loss during storage at ambient temperature.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4636african star applechrysophyllum albidumcalcium chloridestoragemicrobial load |
| spellingShingle | Monica Oluwatoyin Oguntimehin Adebanjo Ayobamidele Badejo Victor Ndigwe Enujiugha Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage Turkish Journal of Agriculture: Food Science and Technology african star apple chrysophyllum albidum calcium chloride storage microbial load |
| title | Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage |
| title_full | Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage |
| title_fullStr | Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage |
| title_full_unstemmed | Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage |
| title_short | Calcium Chloride Efficacy on Physicochemical Properties and Microbial Count of Chrysophyllum albidum- Linn Fruit during Storage |
| title_sort | calcium chloride efficacy on physicochemical properties and microbial count of chrysophyllum albidum linn fruit during storage |
| topic | african star apple chrysophyllum albidum calcium chloride storage microbial load |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4636 |
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