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Effect of Formaldehyde on Some Post-harvest Qualities and Shelf-life of Selected Fruits and Vegetables

Raiya Adiba Antora
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangldesh Agricultural University, Mymensingh- 2202, Bangladesh

Md. Pavel Hossain
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangldesh Agricultural University, Mymensingh- 2202, Bangladesh

Md. Pavel Hossain
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangldesh Agricultural University, Mymensingh- 2202, Bangladesh

Syeeda Shiraj-Um-Monira
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangldesh Agricultural University, Mymensingh- 2202, Bangladesh

Mohammad Gulzarul Aziz
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangldesh Agricultural University, Mymensingh- 2202, Bangladesh

Abstract/ Executive Summary:

In Bangladesh, a lot of fruits and vegetables have been accused of having prolonged shelf-life by formaldehyde adulteration. So, an evaluation of the effect of formaldehyde was carried out by treating mango, litchi and oyster mushroom with different concentrations of formaldehyde and assessing their quality parameters. The three samples were dipped in 0%,1%, 5% and 10%formaldehyde solutions for 15 minutes and packed in a modified atmosphere package for observation. Changes in color, texture and weight loss were observed during storage at every alternate day. No significant increase in post-harvest quality and shelf-life was observed for mango and litchi treated with formaldehyde compared to control. Treated mushroom attained elastic texture and remained in this state up to the end of storage, whereas the control spoiled days after storage. Although formaldehyde-treated mushroom showed extended shelf-life, they lost their commercial freshness. The formaldehyde solutions did not have any significant effect on weight loss. So, formaldehyde is not a useful preservative to improve the post-harvest quality and shelf life of fresh fruits and vegetables.

Keywords: Formaldehyde, Adulteration, Shelf-life, Preservative

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh.

Start Date: 00-09-2014

End Date: 00-05-2015

Program Area: Postharvest and Agro-processing

Commodity: Fruit, Vegetables

Objectives:

This study was conducted to evaluate the effect of formaldehyde on post-harvest quality and shelf life of mango, litchi and mushroom (positive control). It is expected that the findings of the study will provide actual information to the consumers and researchers about the formalin adulteration rumors.

Methodology:

The effect of formaldehyde on quality and post-harvest shelf life of litchi, mango and oyster mushroom were studied under laboratory condition at the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh. The experiment was carried out during September 2014 to May 2015. Sample Selection: Samples of litchi, mango and mushroom were used for treatment with formaldehyde. Matured uniform samples without any bruises and deformity were selected for treatment and common maturity parameters were observed in selecting maturity. The litchis were collected from the K.R. market at BAU, fresh mangoes were collected from BAU campus, and mushrooms were collected from the Horticulture Center adjacent to BAU campus. The samples were immediately transferred to the laboratory for performing the study. Formaldehyde solutions (37%), commonly known as formalin, and distilled water were used for the experiment. Experimental Design: The dipping method used for treating the samples in formaldehyde is a modified method of Brown and Dezman (1990). Four different concentrations of formaldehyde – 0%. 1%, 5% and 10% were prepared. Each solution of 1L was prepared in a 2L plastic containers. The containers with closed lids, were placed in laboratory under room temperature. Before soaking samples into the solution, the fruits and vegetables were cleaned carefully and delicately with clean and soft tissue paper so that the skin of the fruits and vegetable remain intact. All the samples were dipped in the prepared solutions for 15 minutes to allow formaldehyde enough time to penetrate the outer layer and reach inside the fruits and vegetable. Throughout the experiment same conditions (time, temperature and atmosphere) were maintained very carefully so that for all the three sample’s physical appearances can compare with each other. After 15 minutes, the samples were taken out and dried at room temperature. The dried samples were packed into a modified packaging system with 1% perforated polyethylene bags. The bags were sealed mechanically. The samples that were kept without treatment were used as the control. Evaluation of physical study Shrinkage, freshness and change of color: Visual observation on shrinkage, freshness and color changes were recorded. Observation was carried at an interval of 2 days except the first observation, which was assessed just on the next day. Samples were taken out of the package and the selected physical parameters were observed carefully. The type of twisting in the surface was taken as shrinkage of skin. Color changes were recorded by taking snaps with high resolution digital camera and freshness was assessed by comparing their appearance with the fresh samples. Determination of Weight Loss: Weight loss was measured as a reduction in weight of the treated samples. The weights of the treated samples treated were measured on an interval of one day. The weight loss was expressed in percentage. The samples of each treatment were individually weighed by using an electric balance and kept for observation. The percent total weight loss was calculated by using the following formula:
% Weight Loss = (IW- FW)/IW x 100 Where,
IW = initial weight of the samples, g FW = final weight of samples, g
Statistical Analysis: One-way analysis of variance (ANOVA), followed by t-test, was used to compare the difference between the means at 5% significance level. Data analysis was conducted by using statistical software IBM SPSS version 23.0 for Windows (SPSS, Inc., Chicago, II., USA).

Source of Information: J Bangladesh Agril Univ 16(1): 151–157, 2018 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): doi: 10.3329/jbau.v16i1.36496

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

No significant advantages were observed in formaldehyde-treated samples of litchi and mango over control with respect to shelf-life and quality during storage. Rather, the treated litchis and mangoes with elevated concentration of formaldehyde went for faster deterioration. The higher the concentration of formaldehyde in solution, the faster was the deterioration of color of litchis and mangoes. In case of mushroom, shelf-life increased with increasing formaldehyde concentration. There was no significant change in weight loss of the treated and untreated litchis and mangoes. So, it is concluded that formalin does not affect the weight loss. However, opposite phenomena was observed in case of mushroom. The weight loss of mushroom was relatively slow as formaldehyde binds with the protein in mushroom. The mushrooms were the indicator that shows that formalin only works on protein to increase the shelf-life. But, on fruits and vegetables, which mostly contain carbohydrates, formalin has no influence in increasing their shelf-life; rather it has a negative impact on their shelf-life. These findings are the opposite of the general perception of people of using formaldehyde in extending shelf-life of fruits and vegetables. For further research, the amount of penetration of formalin in fruits and vegetables, and the effect of formalin on the nutritional properties needs to be done in future research.

Knowledge Management: Journal