Acta Chemica Malaysia

Journal: Acta Chemica Malaysia (ACMY)
Author: Anup Paude, Dhruba Baral, Himal Acharya, Madhav Dhital
ISSN: 2576-6732
e-ISSN: 2576-6724

This is an open access journal distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

DOI: https://doi.org/10.2478/acmy-2019-0007

An experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

Journal: Acta Chemica Malaysia (ACMY)
Author: Fahriha Nur-A Kabir, Tajnuba Sharmin, Neaj Ahmed, Md. Shohel Rana Palleb & Nilam Debi Bristi
ISSN: 2576-6732
e-ISSN: 2576-6724

This is an open access journal distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

DOI: https://doi.org/10.2478/acmy-2019-0006

This research conducted with the fully fresh, ripe and sound tomato (Lycopersicon esculentum Mill.) was collected then washed, peeled, seeds removed and transferred to the juice extractor. Sugar, preservatives were added to the extracted filtrated juice. Then the juice was heated, cooled and bottled for preservation. Tomato juice was prepared with three different treatments. Among the three treatments T1, T2 and T3 sample were prepared with no preservative, Na-benzoate preservative and potassium meta-bisulphite (KMS) preservative respectively. The organoleptic observation of this tomato juice was studied for 60 days storage period. Chemical analysis and sensory tests were carried out during the 30 days at an interval of 15 days to assess the effect of chemical additives on the shelf life of tomato juice. Negligible Change in chemical constituents except vitamin C was observed in the prepared juice throughout the 30 days storage period. Color was gradually faded and slightly off flavor develops at the end of the storage periods. The treatment T2 secured highest score for color, flavor, taste and overall acceptability and ranked as “Like very much” by a taste testing panel. Tomato juice prepared with no preservative (T1) spoiled after 45 days storage and juice prepared with KMS preservative (T3) spoiled after 60 days storage. Total number of viable bacteria was highest in tomato juice treated with no preservative (T1) and KMS preservative (T3). Tomato juice with Na-benzoate preservative (T2) contained least viable bacteria which was better than T1 and T3 sample. Considering all the parameters, Na-benzoate tends to be better additives than potassium meta-bisulphite (KMS) for preservation of tomato juice.

Journal: Acta Chemica Malaysia (ACMY)
Author: Aakash Gupta, Agni Raj Koirala, Bikash Gupta & Niranjan Parajuli
ISSN: 2576-6732
e-ISSN: 2576-6724

This is an open access journal distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

DOI: https://doi.org/10.2478/acmy-2019-0005

Plant-mediated synthesis of silver nanoparticles through green chemistry approach has evolved into a new era of research; however, the heterogeneous size and dispersity of silver nanoparticles have limited its applications, such as surface-enhanced Raman scattering, plasmon resonance, and more specifically in the medical field of target drug delivery and therapeutic activity. Here-we investigated the effect of purification and separation modes on the dispersity, size, and morphology of silver nanoparticles, synthesized by plant extract (Nyctanthes arbor-tristis). Transmission electron microscopy revealed silver nanoparticles with an average diameter of 13.0 nm when synthesized through ethanol precipitation, which is advantageously smaller. This result suggests that the silver nanoparticles size can be fine-tuned by changing the separation mode during purification from plant extract. Due to uniformity, our obtained nanoparticles can be expected to show higher catalytic activity towards photochemical reactions, drug delivery and antibacterial activity due to the absence of inactive coating layer (capping agent).