Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Influence of Edible Starch and Sodium Bi-carbonate on Postharvest Quality of Minimally Processed Carrot and Potato

Md. Nazmul Hasan Mehedi
Bangladesh Institute of Nuclear Agriculture, Bangladesh.

Avijit Halder
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

Md. Fakhrul Hasan
Department of Horticulture, Patuakhali Science and Technology University, Bangladesh.

Nowrin Islam Toma
Department of Agricultural Economics, Exim Bank Agricultural University, Bangladesh.

Md. Abdur Rouf
Bangladesh Institute of Nuclear Agriculture, Bangladesh.

Jannatul Farthouse
Bangladesh Institute of Nuclear Agriculture, Bangladesh.

Md. Aktarul Islam
Bangladesh Institute of Nuclear Agriculture, Bangladesh.

Abstract/ Executive Summary:

The demand for healthy and ready-to-eat products has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on edible starch (aloe vera gel) and NaHCO₃ were applied on fresh-cut vegetable samples (carrot and potato), and the changes in their biochemical properties and microbial changes were monitored during 6 days of storage at 4ºC. Two-factor experiments, Factor A; postharvest treatments (different concentrations of aloe gel and NaHCO₃) and Factor B; two vegetable species (Carrot and Potato) were laid out in a Completely Randomized Design (CRD) with three replications. Different concentrations of aloe vera gel and NaHCO₃ solutions were prepared as per treatment. The prepared slices of vegetable species were treated with different treatment combinations and stored in 200 g capacity polyethylene bags sealed under air, vacuum, or modified active atmosphere and then biochemically (Titratable Acidity (TA), Ascorbic Acid (AA) content, Total Soluble Solids (TSS), Reducing Sugar (RS), Non-reducing Sugar (NRS), pH) and microbiologically assessed. Higher rate of edible starch (30%) + NaHCO₃ (2%) treated potato (CT₁₂) showed the superior performance on TA (1.290), TSS (5.200% Brix), NRS content (0.340) and pH (4.773% Brix) compare to control and other interaction treatments of the study at 6 days after storage while untreated potato (T₀) showed statistically lower AA (6.575 mg/25 g) TA (0.464) TSS (3.856), pH (3.827) NRS (0.133). Growth of bacterial colonies on NA media had statistically highest (14.00) in untreated potato and lowest (5.00) in T₁₂ treated potato while fungal colonies on PDA media range of 4.00 to 11 at 6 DAS. The study may help small-scale establishments to increase the shelf-life of minimally processed vegetables.

Keywords: Fresh-cut vegetable; Edible starch; Sodium bi-carbonate; Minimal processing; Bio- chemical properties, Carrot, Potato

Location: Bangladesh Institute of Nuclear Agriculture, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carrot, Potato

Objectives:

To find out the suitable concentration of aloe gel and NaHCO₃ with determining the physic-chemical properties and microbial changes as well as the shelf life of minimally processed carrot and potato.

Methodology:

Two-factor experiments viz. Factor A; postharvest treatments (T₀: Control-unprocessed fresh vegetable), T₁: 10% aloe gel (extracted from aloe vera plant and prepared different concentration), T₂: 10% aloe gel + 1% NaHCO₃, T₃: 10% aloe gel + 1.5% NaHCO₃, T₄: 10% aloe gel + 2% NaHCO₃, T₅: 20% aloe gel, T₆: 20% aloe gel + 1% NaHCO₃, T₇: 20% aloe gel + 1.5% NaHCO₃, T₈: 20% aloe gel + 2% NaHCO₃, T₉: 30% aloe gel, T₁₀: 30% aloe gel + 1% NaHCO₃, T₁₁: 30% aloe gel + 1.5% NaHCO₃, T₁₂: 30% aloe gel + 2% NaHCO₃ and Factor B; two vegetable species (Carrot and Potato) were laid out in a Completely Randomized Design (CRD) with three replications. The postharvest treatments were assigned randomly in each replication. The minimally processed vegetables were carefully selected during the study where fifty grams of each sample was used for each replication of a treatment. Fresh carrots and potatoes were obtained from a local market from the same batch. Visual inspection was conducted to ensure consistent shape, size, color, maturity, and absence of any significant defects or physical damages that could interfere with the experiments. The potatoes and carrots were washed in running water, peeled with sharp stainless steel knives, and immersed in cold water at 7ºC for 15 min. Potato and carrots were sliced/cut into 3 mm thick slices round shape using a knife. These were then immersed in cold water (7ºC) with 100 mg of free chlorine L^–1 at pH 7.0 for 15 min, for sanitation. Different concentrations of aloe vera gel and NaHCO₃ solutions were prepared as per treatment. Every sample of minimally processed vegetables (potato and carrot) was kept separately in a tray. Thereafter the individual sample of potatoes and carrots were treated by the postharvest treatments of aloe vera gel and NaHCO₃ for 5 min as per replication treatment by gloves wearing hand. After completing the dipping process of slice sample is ready to store. Then the products were put into polyethylene bags. The bags of 200 g capacity were used for storing 50 g of both potato and carrot sliced (round shape) samples and sealed under air, vacuum, or modified active atmosphere. Vegetables of each treatment were selected at 2–6 days after storage (DAS), different bio-chemical parameters like Titratable acidity (TA), Total soluble solids (TSS), Ascorbic acid (AA), Reducing sugar, Non–Reducing sugar, and pH was determined through the methods adopted by [16]. In case of microbial changes, minimally processed vegetable samples stored in normal freezing conditions were collected and treated by PDA media for the fungal count and NA media for the bacterial count. The numbers of fungal and bacterial colonies in a solution were quantified by using the spread plate technique. After colonies are grown, they are counted and the number of colonies in the original sample is calculated. The collected data on various parameters were statistically analyzed using MSTAT–C statistical package. The means for all the treatments were calculated and analysis of variances (ANOVA) for all the parameters was performed by F–test. The significance of the difference between the pair of means was compared by Duncan’s Multiple Range Test (DMRT) test at the 5% levels of probability.

Source of Information: Asian Journal of Agricultural and Horticultural Research - 6(2): 1-12, 2020

Article Link (Online Journal): DOI: 10.9734/AJAHR/2020/v6i230067

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the case of vegetable species, all the characters concerning biochemical and microbial during storage at 2, 4, and 6 DAS were statistically significant while carrot had a statistically higher effect than potato for maintaining the better quality during storage. Besides, the storage quality of the minimally processed vegetables significantly reduced with the advancement of the study due to both varieties while carrot had a statistically higher capability to hold up the better quality of storage minimally processed vegetables for a longer period than potato. Among the treatments, changes in quality characters during storage were significantly reduced by the increasing rate of edible starch + sodium bicarbonate compare to without treated vegetables which indicated that the higher rate of edible starch (30%) + sodium bicarbonate (2%) could behold up the keeping quality for a longer period during storage. A higher rate of edible starch (30%) + sodium bicarbonate (2%) treated potato (CT₁₂) showed superior performance compared to control. Considering the above observations it may be concluded that, minimally processed (MP) carrot is better than MP or without MP potato for getting the good quality for a longer period, higher rates of edible starch (30% Aloe gel) and NaHCO₃ (2%) would be the optimum rates for longer storage with edible quality. Further studies are suggested to carry out to examine the effects of other or increasing rates of edible starch/sodium bicarbonate on the management of storage quality of fresh-cut or minimally processed vegetables.

Knowledge Management: Journal