Research
Effects of Controlled Atmosphere Storage and Temperature on Quality Attributes of Mango
This study was conducted to analyze the effects of Controlled Atmosphere Storage (CAS) and low temperatures on quality attributes of cv. Keitt mango. Mango is one of the choicest fruits in the world and popular due to its delicious taste, pleasant aroma and nutritional value. To date, only 3% of the total world production is being exported due to the perishable nature of the product, lack of proper storage and other postharvest related diseases. Post-harvest loss of mango in Ethiopia is estimated to be between 25-40% and would occur during handling, transportation and storage. Storage loss could arise owing to atmospheric conditions and temperature. CAS is agricultural technologies which monitor and adjust constantly the level of CO2 and O2 within storage to reduce the .rate of physiological and biochemical changes, ethylene sensitivity and incidence of decay development of mangoes and also inhibit pathogen growth. Thus, this study was under taken to determine the optimum storage conditions of Ethiopian mango in order to reduce considerable postharvest mango losses. In this work, randomized block design experimental was employed for optimization of the influencing factors mainly CAS and temperatures. Accordingly, experiments were carried out at constant storage temperature of 7oC with different atmospheric conditions of A (10%CO2 + 6%O2+84%N2), B (8%CO2+ 6%O2+86%N2), C (5%CO2+5%O2+90%N2) and Control (0.03% CO2 + 21% O2+79%N2). Besides, fruits also stored at different constant temperatures of 7 oC, 10 oC, 13oC and control (21-24 oC) respectively. The result obtained showed that effect of CAS on quality attributes (weight loss and firmness) of cv. Keitt mango significantly improved the storage life as compared to that stored at ambient atmosphere with list significant difference values being at 0.05=3.12 and 1.708 respectively. In addition, the effect of temperature on Total soluble solid, Titrable acidity, pH, weight loss, firmness and skin color was found to be sign
Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot
The study was focused on the evaluation of chemical composition and quality of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titrable Acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. After that, the experimental set up was design through randomized block design with four treatments such as: F-1: beetroot juice mixed with water, sugar, acid and yeast and put under anaerobic fermentation. F-2: conditions similar with fermentation treatment one, rather yeast absence. F-3: this also same condition as treatment condition one, but it put under aerobic conditions, and F-4: with same condition with others under aerobic fermentation with absence of only yeast then maintained for14days. The results obtained showed that treatment F1-A of Ethanol- 13%w/v, TA- 0.65%v/v, VA- 0.15%v/v, pH- 3.49, SG- 0.99 and F2-B, F3-C and F4-D (15.5,0.735,0.11, 2.89,1.12;7.15,0.6,0.131,3.31,0.983 and11.17,0.622,0.121, 3.53,0.985) respectively. By using statically analysis and sensory analysis treatment F1-A was highly acceptable with (p<0.02008) and panelist overall acceptance of 8.8+0.61. Finally, it can be conclude that beetroot juice treated with pure water, yeast, acid and sugar under anaerobic fermentation is produced wonderful wine.
