Food Sciences and Technology

Effects of Postharvest Treatments, Packaging Materials and Storage Period on Physicochemical and Sensory Quality of Avocado (Persea Americana Mill.): Hass Variety

2026-06-03T06:29:32Z

Effects of Postharvest Treatments, Packaging Materials and Storage Period on Physicochemical and Sensory Quality of Avocado (Persea Americana Mill.): Hass Variety Adem Abdi, Abdi Avocados (Persea Americana Mill.) are classified as climacteric fruits, which are susceptible to rapid physiological deterioration so that requires well-integrated postharvest technologies to maintain its final quality. Thus, the aim of this study were to evaluate the effects of postharvest treatments, packaging materials and storage periods on the physicochemical and sensory quality of the ‘Hass’ variety avocado fruits. The experiment include of four postharvest treatments (control, hot water, garlic extract and wax), three packaging materials (room storage, carton box, and low-density polyethylene), and 12-days of storage period with four interval of data collection days (day0, day4, day8, and day12) with three replications, that was arranged with a full factorial design. The interaction effects of postharvest treatments, packaging materials and storage period on avocado physicochemical quality of avocado were found to be highly significant (P<0.05) over a 12-days of storage period. Compared to samples stored in carton boxes and room temperature, the interaction effect of postharvest treatments with low density polyethylene (LDPE) significantly (P<0.05) produced the highest physiochemical quality during storage periods. The combination of garlic extract and low density polyethylene bags also maintained better physicochemical qualities than control or hot water treated samples. Generally, after a 12-day of storage period, the avocado treated with a combination of wax and LDPE bags showed the best physiochemical qualities, including highest firmness (2.9N), moisture content (46.2%), pH (5.91), ascorbic acid (13.53mg/100g1), and lowest weight loss (1.8%), titratable acidity (28.8%), and total soluble solid (34.4obrix), no decay loss, and the best marketability (100%), after 12-days of storage period at 95% confidence of interval (P<0.05). As storage time increases, the final quality of avocado were determined by postharvest treatment and packaging materials used. Therefore, proper postharvest technologies and durations are essential for preserving the avocado quality. In order to further optimize postharvest handling practices and maintain the quality of avocado for extended period of time. The future researcher should examine the long-term effects of different postharvest treatments and packaging options on quality of different variety of avocado fruit. 91

Effect of Blending Ratio, Cooking method and Cooking Time on Physicochemical, Nutritional Content and Sensory Acceptability of Tamarind (Tamarindus Indica) and Orange- Fleshed Sweet Potato (Ipomoea Batatas L.) Jam

2026-05-25T06:52:44Z

Effect of Blending Ratio, Cooking method and Cooking Time on Physicochemical, Nutritional Content and Sensory Acceptability of Tamarind (Tamarindus Indica) and Orange- Fleshed Sweet Potato (Ipomoea Batatas L.) Jam ENDALE TILAHUN, EDEN; Neme (PhD), Getachew; Abera (DEng.), Solomon Underutilized crops like tamarind (Tamarindus indica) and orange-fleshed sweet potatoes (OFSP, Ipomoea batatas L.) have the potential to diversify Ethiopian diets, enhance nutrition, and lower postharvest losses. Despite their nutritional advantages, vitamin A and C deficits are still common, which emphasizes the demand for goods made from these crops that have added value. The objective of this study was to create and assess the physicochemical, nutritional, and sensory characteristics of jam made from blends of tamarind and OFSP. Three cooking methods (microwave, dry heat, and pressure cooking), three cooking times (20, 30, and 40 minutes), and three blending ratios (90:10, 80:20, and 70:30 OFSP:tamarind) were used in the study's fully randomized factorial experiment. Proximate composition, vitamin and mineral levels, and sensory appeal were among the parameters examined. The findings showed that the blending ratios had a substantial (p < 0.05) impact on the composition of nutrients. Blends rich in tamarinds had higher levels of protein (3.42%), ash (2.81%), iron (3.1 mg/100 g), zinc (1.42 mg/100 g), and vitamin C (19.36 mg/100 g), whereas blends rich in OFSP had higher levels of utilizable carbohydrates (75.6%), crude fiber (2.15%), calcium (54.8 mg/100 g), magnesium (23.6 mg/100 g), and β-carotene (5.21 mg/100 g). Cooking times affected vitamin stability; longer cooking times decreased the preservation of β-carotene while decreasing vitamin C. The combination of 70% OFSP and 30% tamarind cooked for 20 minutes was found to be the most acceptable by sensory evaluation; on a 7-point hedonic scale, it scored highest for taste (6.1), color (5.9), texture (5.8), scent (5.6), and overall acceptability (6.2). Overall, the OFSP– tamarind blended jam is a nutritionally improved, and technically viable product. Its production has the potential to improve food diversity, lessen postharvest losses, and address vitamin A and C shortages 104

Effects of Postharvest Treatments, Packaging Materials and Storage Period on Physicochemical and Sensory Quality of Avocado (Persea Americana Mill.): Hass Variety

2026-05-25T06:46:36Z

Effects of Postharvest Treatments, Packaging Materials and Storage Period on Physicochemical and Sensory Quality of Avocado (Persea Americana Mill.): Hass Variety Adem Abdi, Abdi; Neme (Ph.D.), Getachew; Girma (M.Sc.), Anbese Avocados (Persea Americana Mill.) are classified as climacteric fruits, which are susceptible to rapid physiological deterioration so that requires well-integrated postharvest technologies to maintain its final quality. Thus, the aim of this study were to evaluate the effects of postharvest treatments, packaging materials and storage periods on the physicochemical and sensory quality of the ‘Hass’ variety avocado fruits. The experiment include of four postharvest treatments (control, hot water, garlic extract and wax), three packaging materials (room storage, carton box, and low-density polyethylene), and 12-days of storage period with four interval of data collection days (day0, day4, day8, and day12) with three replications, that was arranged with a full factorial design. The interaction effects of postharvest treatments, packaging materials and storage period on avocado physicochemical quality of avocado were found to be highly significant (P<0.05) over a 12-days of storage period. Compared to samples stored in carton boxes and room temperature, the interaction effect of postharvest treatments with low density polyethylene (LDPE) significantly (P<0.05) produced the highest physiochemical quality during storage periods. The combination of garlic extract and low density polyethylene bags also maintained better physicochemical qualities than control or hot water treated samples. Generally, after a 12-day of storage period, the avocado treated with a combination of wax and LDPE bags showed the best physiochemical qualities, including highest firmness (2.9N), moisture content (46.2%), pH (5.91), ascorbic acid (13.53mg/100g1), and lowest weight loss (1.8%), titratable acidity (28.8%), and total soluble solid (34.4obrix), no decay loss, and the best marketability (100%), after 12-days of storage period at 95% confidence of interval (P<0.05). As storage time increases, the final quality of avocado were determined by postharvest treatment and packaging materials used. Therefore, proper postharvest technologies and durations are essential for preserving the avocado quality. In order to further optimize postharvest handling practices and maintain the quality of avocado for extended period of time. The future researcher should examine the long-term effects of different postharvest treatments and packaging options on quality of different variety of avocado fruit 91

EDIBLE COATING FROM ENSET STARCH AND MORINGA LEAF EXRACT TO MAINTAIN QUALITY OF TOMATO (Lycopersicon Esculentum Mill.) FRUIT STORED AT AMBIENT CONDITION

2025-03-13T06:29:00Z

EDIBLE COATING FROM ENSET STARCH AND MORINGA LEAF EXRACT TO MAINTAIN QUALITY OF TOMATO (Lycopersicon Esculentum Mill.) FRUIT STORED AT AMBIENT CONDITION MOHAMMED ASRAT; Solomon Abera (Dr. Eng.); Dr.Getachew Neme (PhD) Tomato (Lycopersicon esculentum Mill.) is one of the world's most widely produced and consumed fresh vegetables. The postharvest losses in tomatoes are a serious problem, because of rapid deterioration during handling, transport and storage. These losses of tomato fruits require unique and easy techniques to prevent. The use of enset starch (ES) and moringa leaf extract (MLE) is considered a good choice for preservation technique to extend the shelf life of tomato fruit. Therefore, this study was initiated to investigate the effect of coating by enset starch and moringa leaf extract on the physical, chemical and microbial quality of tomato fruit stored at ambient conditions. The treatments were carried out using factorial design. Coating of tomato fruits were done by dipping into solution for 3 minutes. The difference between treatments means were tested at significance level of P<0.05 using the SAS 9.1 software. The effectiveness of edible coating in maintaining quality attributes of tomato fruits was determined at four days’interval for 28 days. The tomato quality parameters such as physiological weight loss (PWL), decay loss, marketability, firmness, colour, storage life, otal soluble solid (TSS), pH, ascorbic acid (AA), titratable acidity (TA), yeast and mold and total bacteria count were evaluated. As the storage period increased the PWL, decay loss, change in color, TSS, total bacteria and yeast and mold count increased. However, the main effects of enset starch and interaction of coatings lower PWL to (7.35%) and (7%) respectively. The treatment combinations maintain firmness (3.58kg/cm2 ) of tomato fruits. whereas, marketability, ascorbic acid, acidity and storage life decreased. There were significant differences P<0.05) among treated and control samples. All treatments delayed tomato ripening and preserved the quality attributes. In general, the finding of study revealed that, the main effects of 10% enset starch and the treatment combination of 10% ES and 25% MLE followed by 10% ES and 20% MLE maintained the tomato fruit qualities for 28 days. The findings of this study can be valuable information on reducing postharvest losses of the tomato produced for use by farmers, researchers and other stockholders in fresh tomatoes fruits value chain. 150