An interaction effect of chemical treatments and temperature on shelf life of dragon fruit (Hylocereus Polyrhizus)
Abstract
This study entitled “Effect of 1-MethylCyclopropene and Chitosan Treatments on Shelf life of Dragon Fruit (Hylocereus polyrhizus)“ was carried out at Department of Horticulture, Sanjeevanee Mahavidyalaya Chapoli Taluka Chakur Dist. Latur (M.S.) to determine the effects of postharvest chemicals 1-Methylcyclopropene and Chitosan when subjected to different storage temperature on the physiological, biochemical and antioxidant parameters of dragon fruit during long term storage. Dragon fruit, a highly perishable tropical fruit, is gaining popularity due to its attractive appearance, nutritional richness, and antioxidant potential. However, it has limited postharvest shelf-life because of its rapid physiological degradation, and sensitivity to chilling injury when stored under cold conditions. Thus quality, prolonged shelf life, and minimized postharvest losses are of greater importance as far as storage is concerned or as far as chemical treatment. The experiment was designed as a Factorial Completely Randomized Design (CRD) in two factors as (i) chemical treatments and (ii) storage temperature. These chemical treatments were cross tested with three storage temperatures of 50 C, 7 0 C and ambient temperature. The measurements were taken at 0, 8, 16, 24, 32 and 40 days of storage to evaluate the physiological loss in weight (PLW), Respiration rate, Ethylene evolution, Firmness and Decay, Shelf life, Chromaticity (L*, a*, b*), Total Soluble Solids (TSS), Titratable acidity (TA), Total sugar, reducing sugar, Betacyanin content, Total phenols, Flavonoids, CUPRAC, and FRAP antioxidant capacities. The findings showed that the individual and interactive effects of chemicals and storage temperature were significantly affecting all the measured parameters in the course of storage. Chilling injury is a major physiological disorder in the tropical fruit under low-temperature storage; this was most successfully minimized in T14 where a lower concentration of Chitosan 2% was applied at 7°C. The lowest chilling injury was observed in this treatment during storage which implies the protective effect of Chitosan 2% in reducing cold stress. 1-MCP treated fruits had the minimum ethylene evolution, vital in retarding fruit ripening and senescence, and the maximum FRAP value, therefore, indicating superior antioxidant defense mechanism under low-temperature stress.
Full Text
Tables and figures are in the full-text PDF.
Introduction
The pitaya fruit, also known as pitahaya, is a popular member of the Cactaceae family and is grown extensively in tropical and subtropical regions (Huang et al., 2021). Native to Mexico and Central America, pitaya fruit (Hylocereus) is also known as dragon fruit (Utpott et al., 2020) [8] . The food industry is interested in using pitaya fruit as a cost-effective, eco-friendly, plant-based, and clean-label ingredient because of its high nutritional content (Jeronimo et al., 2017) [3] . The three main types ofcarbohydrates found in red pitaya are glucose, fructose, and oligosaccharides (Wichienchot et al., 2010) [9] . Furthermore, polysaccharides and polyphenols are well-known antioxidants that can be added to food products as natural colorants (betanin) and prebiotic enrichment (Khuituan et al., 2019 and kim et al., 2011) [6] . According to reports, essential fatty acids particularly linoleic acid extracted from pitaya seeds have laxative properties for gastroenteritis (Zulkifli et al., 2020) [11] . Farmers in the Indian states of Karnataka, Kerala, Tamil Nadu, Maharashtra, Gujarat, Orissa, West Bengal, Andhra Pradesh and Andaman & Nicobar Islands have already taken up its cultivation, and the estimated total area under Dragon fruit cultivation in these regions may be less than 400 ha. Majority of the dragon fruits presently available in Indian markets are imported from Vietnam, Thailand, Malaysia and Sri Lanka.Rapid shrivelling of the fruit also affects its marketability, storage life, and visual quality (Jiang et al., 2002) [4] . Because weight loss and desiccation from transpiration diminish the fruit's shelf life as soon as it separates from the plant, efforts must be made to delay transpiration (Ariffin et al., 2009) [1] . On the other hand, fruits exposed to high relative humidity may be more prone to deterioration (Shin et al., 2007) [7] .
Materials and Methods
The present investigation was carried out to Study effect of chemicals and temperature on storage life and quality of Dragon fruit with the objectives, to estimate biochemical profile of Dragon fruit, to study the effect of chemicals and temperature on storage life of Dragon fruit and to assess the effect of chemicals and temperature on quality of Dragon fruit.
1-MCP
1-Methylcyclopropene is marketed under the trade name of Smartfresh in the form of powder. The chemical was weighed of 1000 ppb and 1500 ppb, then each mixed with Luke warm water of 2ml which were exposed under the closed container for 12 hours, and container is sealed with plastic tape.
Chitosan
Formulation of chitosan 2% and 4% was prepared with 1% acetic acid to accelerate the dissolution process. Fruits were dipped coated by immersion in the coating solutions for 2 minutes, drained of excess coating and air dried in the room under fan.
Results and Discussion
The experiment was undertaken on "Effect of 1-MethylCyclopropene and Chitosan Treatments on Shelf life of Dragon Fruit (Hylocereus polyrhizus)." with an objective to estimate biochemical profile of Dragon fruit, to study the effect of chemicals and temperature on storage life of Dragon fruit, to assess the effect of chemical and temperature on quality of dragon fruit. The observations were carried out regarding chemical parameters like TSS, acidity, reducing sugars, non-reducing sugars, total sugars and ascorbic acid, chemical analysis and sensory evaluation of treated dragon fruit were conducted at preparation and after every 8 days of interval up to 40 days of storage at three different temperatures. The physiological loss in weight of dragon fruit was gradually decreased in temperature 40 days of storage which is presented in table 1.1. The effect of chemicals and temperature on PLW content at 0 days of storage condition was found significant. At 0 days of storage minimum PLW was found in chitosan 2% (0.881). The results were also found significant at 8,16,24,32 and 40 days of storage. At 8th day of storage minimum PLW was recorded in treatment chitosan 4% (2.44%) and was found superior to (3.159%)
Effect of 1-MCP, Chitosan and temperature on physiological loss in weight of dragon fruit
and at par with each other. Similar trend was found in 16th day of storage where minimum PLW recorded. At 24, 32 and 40 th day of storage minimum PLW observed in chitosan 2% (0.772%) and was significantly superior to all other treatments.
Interaction effect of chemicals and temperature on Respiration rate of dragon fruit
Conclusion
According to the results of the current study, it was noted that various chemical treatment and storage temperature were having significant impact on the physiological, biochemical, and quality properties of dragon fruit during storage. Within all of the treatments, the maximum physiological loss in weight (PLW) was recorded in 1500pbb 1-MCP, whereas, the minimum PLW was recorded in Chitosan 2% (C3S2), suggesting that Chitosan 2% does a better job in terms of moisture retention.
Regarding the respiration rate, the maximum value in the storage period was recorded in 1500pbb 1-MCP whereas, the minimum in Chitosan 2% indicated low metabolic rate with such treatment. The maximum ethylene evolution was recorded in 1500pbb 1-MCP, especially at the late days of storage which incidentally recorded the minimum ethylene production suggesting delayed ripening in Chitosan 2%. The maximum value of decay percentage was observed in 1500pbb 1-MCP, which indicates that it can be stored better than 1000pbb 1-MCP. There are the minimum and the maximum L* values (chromatic attribute reflecting lightness) were found in Chitosan 2% and 1000pbb 1-MCP, respectively.
References
- Ariffin AA, Bakar J, Tan CP, Rahman RA, Karim R, Loi CC. Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chem. 2009;114:561-564.
- Chutichudet B, Chutichudet P, Usana T. Effects of 1MCP on external postharvest qualities and shelf life of 'Maha Chanok' mango fruit. J Agric Sci. 2015.
- Jeronimo MC, Orsine JVC, Novaes MRCG. Nutritional, pharmacological and toxicological characteristics of pitaya (Hylocereus undatus): A review of the literature. Afr J Pharm Pharmacol. 2017;11:300-304.
- Jiang Y, Zhang Z, Joyce DC, Ketsa S. Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.). Postharvest Biol Technol. 2002;26(3):241-252.
- Jitareerat P, Paumchai S, Kanlayanarat S, Sangchote S. Effect of chitosan on ripening, enzymatic activity, and disease development in mango (Mangifera indica) fruit. N Z J Crop Hortic Sci. 2007.
- Khuituan P, K-da S, Bannob K, Hayeeawaema F, Peerakietkhajorn S, Tipbunjong C, et al. Prebiotic oligosaccharides from dragon fruits alter gut motility in mice. Biomed Pharmacother. 2019;114:108821.
- Shin Y, Liu RH, Nock JF, Holliday D, Watkins CB. Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biol Technol. 2007;45:349-357.
- Utpott M, Araujo RR, Vargas CG, Paiva ARN, Tischer B, Rios ADO, et al. Characterization and application of red pitaya (Hylocereus polyrhizus) peel powder as a fat replacer in ice cream. J Food Process Preserv. 2020;44:e14420.
- Wichienchot S, Jatupornpipat M, Rastall RA. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem. 2010;120:850-857.
- Zhang Q, Tang F, Cai W, Peng B, Ning M, Shan C, et al. Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism. Front Plant Sci. 2022.
- Zulkifli SA, Gani SSA, Zaidan UH, Halmi MIE. Optimization of total phenolic and flavonoid contents of defatted pitaya (Hylocereus polyrhizus) seed extract. 2020.
How this paper connects to the literature. Drag to explore, click any node to open that paper.