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Measure Post-harvest Losses, Optimization of the coatings by dipping…
Measure Post-harvest Losses
Fruit hardness
Cause: loss of water, change of structure
Method: Use a hardness tester
Fruit color change
Peel color change
Cause: concentration of anthocyanins
Method: measure concentration of anthocyanins
Mesocarp color change
Cause: Oxidation of phenolic compounds
Method: measure enzyme polyphenol oxydase
Fruit mass change
Cause: loss of water
Method: weigh
Rotting due to fungi
Cause: anthracnose, stem-end rot
Method: Determination of damage rate and damage rate on fruit
Change of pH
Cause: conversion of organic acids to sugars
Method: direct (measure pH), indirect (measure the sugar concentration change)
Lab analysis
Physicochemical analysis
Sensory evaluation
Microbial analysis
Biochemical analysis
Investigate
Optimization of the coatings by dipping fruits
Coated fruit
Total soluble solids and pH
Total phenols
Antioxidant activity
Weight loss
Colour measurement
Respiration rate
Microbiological analysis
SEM
TEM
Measure Post-harvest Losses
Investigate
Measuring losses through farmer declarations
Measuring losses through retailers, wholesale-market declarations
Measuring losses through administrative sources
Lab analysis
Physiochemical analysis
Biochemical analysis
Microbial analysis
Sensory evaluation
Regression modeling of the supply chain (farm, wholesale-market and retail levels)
Preparing film-forming dispersions
Without natural compounds
With natural compounds at different concentration
Collection of samples
Disinfection and incubation samples
Isolation of pathogenic microorganisms/fungi
Inoculation
Obtain the pure cultures
Microscopic
examination
Identification of bacteria/fungi
Identify pathogenic microorganisms