Post Harvest Treatments and Shelf Life of Some Tropical Fruit
Milkesa Feyera *
Food Science and Nutrition Department, Melkassa Agricultural Research, Adama, Ethiopia.
Tseganesh Abdo
Food Science and Nutrition Department, Melkassa Agricultural Research, Adama, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Fruits are perishable horticultural crops grown in tropical and sub-tropical areas of the world. It is a richest source of micro nutrients and phyto chemicals that contributed a significant role in human health. Mango, avocado, papaya, guava and pine apple are popular and economically important tropical fruits due to their essential nutritional properties and appreciated eating quality. However, in developing countries, upto 50% of those fruits are lost after harvest due to improper post-harvest handling practices. Edible coating, dip in calcium chloride solution, hot water treatment and drying are easily applicable post harvest treatments used in the preservation of such tropical fruits. Shelf life of mangoes coated using edible coating material can be extended up to 18 days without rotting and developing unpleasant-flavour relative to coated guava, papaya, avocado and pine apple fruits. Dipping harvested fruits in various concentration of calcium chloride solution exhibited different storage life. Consequently, mango fruits treated with 10% of calcium chloride solution preserved for 30 days at 12°C and 85-90% relative humidity. Guava fruits treated by hot water at 45oC for 3 minute lasts upto 31 days under room temperature. In this review maximum shelf life up to 9 months was found for Avocado fruit dried using freeze drying method.
Keywords: Fruits, edible coating, calcium chloride, hot water treatment, drying