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Optimising Techniques for Improving Post-Harvest Quality

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Optimising Techniques for Improving Post-Harvest Quality OPTIMISING TECHNIQUES FOR IMPROVING POST-HARVEST QUALITY OF ORANGE (Citrus sinensis (L.) Osbeck) AND MANGO (Mangifera indica, L.) FRUITS IN EASTERN ZONE OF TANZANIA ANNA BALTAZARI A THESIS SUBMITTED IN FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY IN CROP SCIENCE OF SOKOINE UNIVERSITY OF AGRICULTURE. MOROGORO, TANZANIA. 2019 ii EXTENDED ABSTRACT The preliminary experiment was done by using Jaffa orange variety to assess the effects of different concentrations of hexanal, calcium chloride and smoke treatment on physico- chemical quality. Jaffa orange fruits were separately (i) dipped in hexanal at 0.01%, 0.02% and 0.04% volume/voume for five minutes (ii) dipped in calcium chloride 1%, 2% and 4% weight/volume for five minutes (iii) fruits were smoked by burning 0.5 kg, 1.0 kg and 1.5 kg of dry banana leaves (iv) Untreated fruits (control). The fruits were evaluated under two storage conditions; ambient (28 ± 2 °C) and reduced temperature (18 ± 2 °C) and the data were collected at the 4th, 8th and 12th day after fruit harvest. Collected data were analysed by using R - software. Mean separation was done by using Tukey Honestly Significant Difference at p ≤ 0.05. Results of preliminary experiment showed that hexanal at 0.02% v/v and calcium chloride at 0.02% w/v and smoke treatment obtained by burning 1.0 kg of dry banana leaves were effective in maintaining physico-chemical quality of Jaffa orange. Then, hexanal 0.02% v/v, calcium chloride 2% w/v and smoke treatment obtained from burning 1.0 kg of dry banana leaves were selected and used in other objectives. The actual experiments were conducted for two consecutive seasons of 2016 and 2017 to assess the effects of hexanal, calcium chloride and smoke on physico- chemical, shelf life, nutritional quality and cost benefit analysis of two orange (Msasa and Jaffa) and two mango (Apple and Palmer) varieties. The study on post-harvest losses of these fruits along the supply chain was also conducted. Various physico-chemical parameters were assessed. Results showed that hexanal and calcium chloride significantly reduced physiological weight loss, maintained fruit firmness and increased total soluble solids of both mango and orange fruits relative to smoke treatment and the controls. Reduced temperature significantly lowered physiological weight loss over the ambient storage. Major sites of post-harvest losses were at harvest, transport, wholesale and retail iii stages of supply chain. Post-harvest treatments of fruits with hexanal and calcium chloride significantly increased the shelf life and reduced disease incidences relative to control and smoke treated fruits. Reduced temperature significantly increased shelf life of fruits over the ambient storage. Hexanal improved nutritional quality of the fruits followed by calcium chloride and the control. While vitamin C and total flavonoids were decreasing, total sugars and reducing sugar content increased with storage time. Further results showed that hexanal and cold storage conditions led to higher number of marketable fruits over other treatments. Smoke treatment had the lowest number of marketable fruits. Mango fruits treatment with hexanal and stored under ambient storage was the most viable post-harvest technique with positive net present value and cost benefit ratio greater than 1.0, thus, viable investments while the other post-harvest techniques had negative net present values and cost benefit ratio less than 1.0. Hexanal treatment is therefore recommended to farmers, transporters and traders for improved quality and shelf life of orange and mango fruits. iv DECLARATION I, Baltazari Anna, do hereby declare to the Senate of Sokoine University of Agriculture that this dissertation is my own original work done within the period of registration and that it has neither been submitted nor being concurrently submitted in any other institution. Anna Baltazari Date (PhD Candidate) The above declaration is confirmed by Dr. Hosea Dunstan Mtui Date (Supervisor) Prof. Maulid Walad Mwatawala Date (Supervisor) Dr. Lucy Mlipano Chove Date (Supervisor) v COPYRIGHT No part of this dissertation may be reproduced stored in any retrieval system, or transmitted in any form or by any means without the prior written permission of the author or Sokoine University of Agriculture in that behalf. vi ACKNOWLEDGEMENTS I thank the almighty God for keeping me healthy during the entire period of my study. I would like to express my sincere gratitude to my supervisors, Dr. Hosea Dunstan Mtui, Professor Maulid Walad Mwatawala and Dr. Lucy Mlipano Chove whose guidance ensured successful implementation of the research and preparation of this dissertation. I would like to express my sincere thanks to the project tittled “Enhanced Preservation of Fruits Using Nanotechnology” funded by International Development and Research Centre for financing my studies. I also have appreciations to my employer, the Tropical Pesticide Research Institute (TPRI), for the release during the period of my study. I wish to acknowledge with appreciation my parents Mr. and Mrs. Baltazari for sending me to school and for their moral and material support during the period of my studies. I also appreciate the patience of my dear husband, Daniel Nyoki Mgori and my beloved daughter, Diella and beloved son Adriel during the entire period of my PhD study. Special thanks to Dr. Adam M. Akyoo and Professor Abel Kaaya and their families for their guidance and support. I thank my friends Catherine Sangu, Jaspa Samwel, Getrude Gervas and Beatrice V. Mwaipopo and all the staff of the department of Crop Science and Horticulture for their daily encouragements. Nothing could have been succeeded to my side without the help of Dorcas Patrice and Linda Jonathan who took care of my children during my study and Silvia, Maria, Raymond, Paul and who helped a lot during data collection for this study. vii DEDICATION To my parents, Baltazari Semetei Kaaya and Elieremisa Mathayo Sumari, who laid the foundation of my education. viii TABLE OF CONTENTS EXTENDED ABSTRACT ............................................................................................. ii DECLARATION ........................................................................................................... iv COPYRIGHT ................................................................................................................. v ACKNOWLEDGEMENTS .......................................................................................... vi DEDICATION.............................................................................................................. vii TABLE OF CONTENTS ............................................................................................ viii LIST OF TABLES ...................................................................................................... xvi LIST OF FIGURES .................................................................................................. xviii LIST OF ABBREVIATIONS AND SYMBOL ......................................................... xxii CHAPTER ONE ............................................................................................................ 1 1.0 GENERAL INTRODUCTION ........................................................................... 1 1.1 Background Information ........................................................................................ 1 1.2 Fruit Ripening and Fruit Quality ............................................................................ 2 1.3 Handling Practices ................................................................................................. 4 1.4 Post-harvest Treatments ......................................................................................... 4 1.5 Problem Statement and Justification ...................................................................... 6 1.6 Objectives ............................................................................................................. 8 1.6.1 Overall objective ..................................................................................... 8 1.6.2 Specific objectives .................................................................................. 8 References ....................................................................................................................... 9 ix CHAPTER TWO ......................................................................................................... 14 ABSTRACT .................................................................................................................. 14 2.1 INTRODUCTION ............................................................................................. 16 2.2 Materials and Methods ........................................................................................ 18 2.3 Results ................................................................................................................. 20 2.3.1 Physiological weight loss ...................................................................... 20 2.3.2 Firmness ............................................................................................... 22 2.3.3 Total Soluble Solids .............................................................................. 24 2.3.4 Titratable Acidity .................................................................................. 26 2.3.5 Total Soluble Solids/Titratable Acidity Ratio ........................................ 26 2.4
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