Effects of Hot Water Dipping and Storage Materials on Storage Quality of Fresh Galangal Rhizome Alpinia Galanga (Linn.)
Keywords:postharvest, retard, polyethylene, maturity, spice
Fresh galangal rhizome has a very short marketable life of 7 days at room temperature. To gain more opportunity for marketing purposes consequently to extend fresh galangal rhizome shelf life, therefore, this research was aimed to evaluate storage qualities after hot water treatment (HWT). The eight-month-old galangal rhizomes (Alpinia galanga L.) were harvested from a local orchard farm. Later, they were prepared and dipped in hot water at 40°C for 10 min followed by a tap water dip for 10 min, then dried. The HWT treated samples were then packed in nylon-linear low-density polyethylene (LLDPE) and polypropylene (PP) bags and subjected to heat sealing. All samples were stored at 13±0.4°C with 85%RH for 36 days, following the storage quality evaluations on 3 days intervals. The experimental results revealed that HWT treated samples presented no significant changes in L*-a*-b*-H° (Pale yellow) values regardless of film pouch types. The hardness of HWT treated samples packed in all pouch types was not significantly different from the control. The microstructural assessment of control tissue and HWT galangal rhizome tissues at day 0 which were packed in both pouch types has presented similar appearances. In conclusion, HWT might help to minimize changes in some postharvest qualities of galangal rhizome during storage at low temperatures for 36 days regardless of packaging types.
A. Hamad, A. Alifah, A. Permadi and D. Hartanti, “Chemical constituents and antibacterial activities of crude extract and essential oils of Alpinia galanga and Zingiber officinale”, Inter. Food. Res. J. vol. 23, pp.837-841, 2016.
A. Tewari, A. K. Pant, C. S. Mathela, N. Mengi, E. Kohl and H. J. Bestmann, “Volatile constituents of Alpinia calcarata Rosc”, J. Ess. Oil Res. vol. 11, pp. 739-741, 1999.
G. Dash, J. K. Patra, S. Gonçalves, A. Romano, E. P. Gutiérrez-Grijalva, J. B. Heredia, A. D. Tulakdar, S. Shome and H. S. Shin, “Galangal, the multipotent super spices: A comprehensive review”, Tre. Food Sci. & Tech. vol. 101, pp. 50-62, July 2020.
P. N. Ravindran, and I. Balachandran, “Galangal. Handbook of herbs and spices”, Woodhead publishing series in F. Sci. Tech. Nutri. vol. 3, pp. 357-364, 2006.
S. Lurie, “Postharvest heat treatments”, Posth. Bio. Tech. J. vol. 14, pp. 257–269, 1998.
R. E. Paull, and N.J. Chen, “Heat treatment and fruit ripening” Posth. Bio. Tech. J. vol. 21, pp. 21-37, 2000.
J. Tang, E. Mitcham, S. Wang and S. Lurie, “Heat Treatments for Postharvest Pest Control: Theory and Practice” Oxon: CABI International. 2007.
A. Prathapan, M. Lukhman, C. Arumughan, A. Sundaresan and K. G. Raghu, “Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome” Inter. Food. Sci. Tech. vol. 44, pp. 1438-1444, Jun. 2009.
M. Bassal, and M. El-Hamahmy, “Hot water dip and preconditioning treatments to reduce chilling injury and maintain postharvest quality of Novel and Valencia oranges during cold quarantine”, Posth. Bio. Tech. J. vol. 60, pp. 186-191. 2011.
C. A. Bustamante, C. O. Budde, J. Borsani, V. A. Lombardo, M. A. Lauxmann, C. S. Andreo, M. V. Lara and M. F. Drincovich, “Heat treatment of peach fruit: modifications in the extracellular compartment and identification of novel extracellular proteins” Plant physic. biochem. vol. 60, pp. 35-45, Nov. 2012.
J. Liu, Y. Sui, M. Wisniewski, S. Droby, S. Tian, J. Norelli and V. Hershkovitz, “Effect of heat treatment on inhibition of Manilinia fructicola and induction of disease resistance in peach fruit”, Posth. Bio. Tech. J. vol. 65, pp. 61-68, Mar. 2012.
S. Lurie, and R. Pedreschi, “Fundamental aspects of postharvest heat treatments”, Hort. Res. Doi:10.1038/hortres.2014.30. 2014.
P. V. Mahajan, O. J. Caleb, Z. Singh, C. B. Watkins and M. Geyer, “Postharvest treatment of fresh produces”, Phil. Trans. Royal Soc. A. 372:20130309 DOI:10.1098/rsta.2013.0309. 2014.
A. Spadoni, M. Guidarelli, S. M. Sanzani, A. Ippolito and M. Mari, “Influence of hot water treatment on brown rot of peach and rapid fruit response to heat stress”, Posth. Bio. Tech. J. vol. 94, pp. 66-73, Aug. 2014.
E. Fallik, “Prestorage hot water treatments (immersion, rinsing and brushing)”, Posth. Bio. Tech. J. vol. 32, pp. 125–134, May 2004.
S. Itoh, and K. Itoh, “Combined effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoes”, Pack. Tech. Sci. vol. 16, pp. 171–178, Sep. 2003.
P. Sarunya, “Effects of washing with NaCl solution and hot-water dip on postharvest quality of guava (Psidium guajava L.) fruit cv. Pean seetong during storage”, Agri. Sci. J. vol. 44, pp.182-185, 2013
C. V. Abeele, K. Raes and I. Sampers, “Effect of mild heat treatment on browning‐related parameters in fresh‐cut iceberg lettuce”, J. Food Biochem. vol. 43. DOI:10.1111/jfbc.12906. 2019.
N. Liamnimitra, M. Thammawong, C. Techavuthiporn, K. Fahmy, T. Suzuki and K. Nakano, “Optimization of bulk modified atmosphere packaging for long-term storage of ‘Fuyu’ persimmon fruit”, Posth. Bio. Tech. J. vol. 135, pp. 1-7, Jan. 2018.
R. B. Waghmare, and U. S. Annapure, “Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig”, J. Food Sci Tech. vol. 55, pp.1993-2002, Jun. 2018.
S. Ali, A. S. Khan, A. U. Malik, M. A. Anjum, A. Nawaz and H. M. S. Shah, “Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage”, Scientia Hort. vol. 254, pp. 14-20, Aug. 2019.
A. Sheikhi, S. H. Mirdehghan and L. Ferguson, “Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere”, Sci. F. Agri. vol. 99, pp. 3426-3433. Jan. 2019.
H. Li, X. Li, R. Wang, Y. Xing, Q. Xu, Y. Shui, X. Guo, W. Li, H. Yang, X. Bi and Z. Che, “Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation”, Inter. J. F. Pro. vol. 23, pp. 138-153, Jan. 2020.
Q. Zhao, M. Jin, L. Guo, H. Pei, Y. Nan and J. Rao, “Modified atmosphere packaging and 1-methylcyclopropene alleviate chilling injury of ‘Youhou’ sweet persimmon during cold storage”, F. Pack. Shelf life. vol. 24, 100479. Doi:10.1016/j.fpsl.2020.100479. 2020.
A. A. Kader, “Post-harvest quality maintenance of fruits and vegetables in developing countries”, In: Lieberman, M., Post-Harvest physiology and crop preservation. Plenum Publishing Corporation. 455-469. 1983.
T. Adhikary, P. P. S., Gill and S. K. Jawandha, “Enhancement in Shelf Life of Fruits using Aloe Vera gel coating - A Review”, In: Compendium of Abstracts of the 3rd International Conference on Bio-resource and Stress Management. Jaipur, India, (Abstr). 2002.
P. Baraily, R. A., Kaushlk and M.Gurjar, “Extension of postharvest shelf life of custard apple using modified atmospheric packaging and storage temperature”, In: Compendium of Abstracts of the 3rd International Conference on Bio-resource and Stress Management. Jaipur, India, (Abstr). 2017.
N. Kumar, and K. S. Thakur, “Extending postharvest storage life of non-astringent persimmon cv. Fuyu by 1-MCP treatments”, In: Compendium of abstracts of the 3rd international conference on bio-resource and stress management. Jaipur, India, (Abstr). 2017.
R. Maiti, A. K. Thakur, A. Gupta and D. Mandal, “Postharvest management of agricultural produce”, In book: Research Trends in Bioresource Management and Technology. Publisher: American Academic Press, USA., pp.137-166, 2019.
FAO., 2018. “Food loss and waste and the right to adequate food: making the connection”, Rome. Italy. Food and Agriculture Organization, Available: http://www.fao.org/resources/infographics/
infographics-details/en/c/414196/. 29th January 2020 [Accessed: Oct. 25, 2021].
P. Maxin, R. W. S. Weber, H. L. Pedersen and M. Williams, “Control of wide range of storage rots in naturally infected apples by hot-water dipping and rinsing”, Posth. Bio. Tech. J. vol. 70, pp. 25-31, Apr. 2012.
T. Kabelitz, B. Schmidt, W. B. Herppich and K. Hassenberg, “Effects of hot water dipping on apple heat transfer and post-harvest fruit quality”, LWT-Food Sci. Tech. vol. 108, pp. 416-420, July 2019.
R. Yang, Y. Han, Z. Han, S. Ackah, Z. Li, Y. Bi and Q. Yang, “Hot water dipping stimulated wound healing of potato tubers”, Posth. Bio. Tech. J. vol. 167, pp.111245, Sep.2020.
M. S. Tian, A. B. Woolf, J. H. Bowen and I. B. Ferguson, “Changes in color and chlorophyll fluorescence of broccoli florets following hot water treatment”, J. Amer. Soc. Hort. Sci. vol. 12, pp. 310-313, Mar. 1996.
M.S. Ali, K. Nakano and S. Maezawa, “Combined effect of heat treatment and modified atmosphere packaging on the color development of cherry tomato”, Posth. Bio. Tech. J. vol. 34, pp. 113-116, Oct. 2004.
S. Kaewsuksaeng, M. Nomura, M. Shigyo, and N. Yamauchi, “Suppression of chlorophyll breakdown and quality changes by hot water treatment of ‘Pichit 1’ Lime (Citrus aurantifolia Swingle) fruit”, The Horticulture J. vol. 88, pp. 541-547, 2019.
O. J. Caleb, K. Ilte, W. B. Herppich, M. Geyer and P. V. Mahajan, “Impacts of minimal processing and hot water dipping of ‘Sonata’ strawberries on volatiles emitted during storage”, Sci. Hort. vol. 243, pp. 385-391, 2019.
M. Zhang, W. Liu, C. Li, T. Shao, X. Jiang, H. Zhao and W. Ai, “Postharvest hot water dipping and hot water forced convection treatments alleviate chilling injury for zucchini fruit during cold storage”, Aci. Hort. vol. 249, pp. 219-327. Apr. 2019.
Y. Pan, M. Xu, Y. Guo, J. Zhang and Z. Li, “Effect of hot water treatment on chilling injury and lignification of cold-stored fresh areca nut (Areca catechu L.)”, J. Food. Sci. Tech. vol. 57, pp. 4337-4344, Apr. 2020.
G. Bailén, F. Guillén, S. Castillo, M. Serrano, D. Valero and D. Martínaz-Romero, “Use of activated carbon inside modified atmosphere packages to maintain tomato fruit quality during cold storage”, J. Agri. F. Chem. vol. 54, pp. 2229-2235, Mar. 2006.
D. M. Hodge, and P. M. A. Toivonen, “Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress”, Posth. Bio. Tech. J. vol. 48, pp. 155-162, 2008.
L. Yuan, Y. Bi, Y. Ge, Y. Wang, Y. Liu and G. Li, “Postharvest hot water dipping reduces decay by inducing disease resistance and maintaining firmness in muskmelon (Cucumis melo L.) fruit”, Scientia Hort. vol.161, pp. 101-110, Sep. 2013.
A. C. Silveira, E. Aguayo, M. Chisari and F. Artás, “Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon”, Posth. Bio. Tech. J. vol. 62, pp.77-84, Oct. 2011.
G. A. Martínez, and P. M. Civello, “Effect of heat treatment on gene expression and enzyme activities associated to cell wall degradation in strawberry fruit”, Posth. Bio. Tech. J. vol. 49, pp. 38-45, July 2008.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.