{"id":138,"date":"2022-06-10T08:47:00","date_gmt":"2022-06-10T08:47:00","guid":{"rendered":"https:\/\/chempublishers.com\/anst\/?p=138"},"modified":"2025-11-03T07:16:42","modified_gmt":"2025-11-03T07:16:42","slug":"anst-0223","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2022\/06\/10\/anst-0223\/","title":{"rendered":"The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"138\" class=\"elementor elementor-138\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b37fd2e e-flex e-con-boxed e-con e-parent\" data-id=\"b37fd2e\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-4280b8c e-con-full e-flex e-con e-child\" data-id=\"4280b8c\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0c6284f elementor-widget elementor-widget-text-editor\" data-id=\"0c6284f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"pkp_content_main\" class=\"pkp_structure_main\" role=\"main\"><div class=\"page page_article\"><table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td><div><strong>Research Article | Open Access<\/strong><\/div><div class=\"item doi\"><span class=\"value\">Volume 3 | Issue 1-2\u00a0 | Paper 02 |\u00a0 <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/11\/ANST.-2023.v03.i01-2.-p02.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02<\/a><\/span><\/div><\/td><\/tr><\/tbody><\/table><article class=\"obj_article_details\"><h1 class=\"page_title\">The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts<\/h1><div class=\"row\"><div class=\"main_entry\"><p><span class=\"name\">Muhammad Hadi Abbas<\/span><\/p><p>Department of Horticulture The Univesity of Harpur, Paksitan<\/p><p><span class=\"name\">Malik Waqas Ali<\/span><\/p><p>Department of Horticulture The Univesity of Harpur, Paksitan<\/p><p><span class=\"name\">Sohail Ahmad<\/span><\/p><p>Department of Horticulture The Univesity of Harpur, Paksitan<\/p><table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"><tbody><tr><td align=\"center\" valign=\"top\"><strong>Received<\/strong><br \/>29 Jan, 2023<\/td><td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br \/>21 Mar, 2023<\/td><td align=\"center\" valign=\"top\"><strong>Published<\/strong><br \/>22 May, 2023<\/td><\/tr><\/tbody><\/table><div class=\"item abstract\"><p align=\"justify\">ABSTRACT:<\/p><p class=\"ql-align-justify\">A study was conducted at the Horticulture Laboratory at the University of Haripur to investigate the effect of ginger extract on maintaining the quality of matured sweet oranges, Red blood\u00a0<strong>(<\/strong>Citrus) fruits. Matured sweet oranges from Khan Pur, District Haripur, Khaiber Pukhtoonkha, Pakistan, were selected and treated with various 20% and 30%) ginger extracts. The fruits were stored at room temperature for 0, 3, 6, 9, and 12 days and trailed qualities and quantities analysis. During the storage period, the fruit weight loss maximum (73.26 mg\/g) significantly increased while maintaining the minimum (53.84 mg\/g) under treatment. The TSS content of sweet oranges increased with storage duration, with the highest TSS value of 16.75 brix after 12 days of storage duration compared to the minimum (10.30 brix) control. The results of HPLC analysis revealed that hesperidin was abundant in the fruit treated with ginger extract and was three times more than nobiletin. Fruit ascorbic acid increased under 20% treatment (48.25 mg\/100 ml) and lowest (46.06 mg\/100 ml) in control. It was concluded that the treatment with 20% ginger extract improved the quality and extended the shelf life of the fruits.<\/p><\/div><div class=\"item abstract\"><div><h3 class=\"label\">How to Cite this paper?<\/h3><div class=\"csl-entry\"><p><strong>APA-7 Style<\/strong><br \/>Abbas, M.H., Ali, M.W., Ahmad, S. (2023). The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts.\u00a0<a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/11\/ANST.-2023.v03.i01-2.-p02.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 3(1-2), 5-14<\/a>. https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02<\/p><p><strong>ACS Style<\/strong><br \/>Abbas, M.H.; Ali, M.W.; Ahmad, S. The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts.\u00a0<a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/11\/ANST.-2023.v03.i01-2.-p02.pdf\" target=\"_blank\" rel=\"noopener\"><em>J. Adv. Nutri. Sci. Tech.<\/em>\u00a02023, 3, 5-14<\/a>. https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02<\/p><p><strong>AMA Style<\/strong><br \/>Abbas MH, Ali MW, Ahmad S. The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts.\u00a0<a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/11\/ANST.-2023.v03.i01-2.-p02.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>. 2023; 3(1-2): 5-14<\/a>. https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02<\/p><p><strong>Chicago\/Turabian Style<\/strong><br \/>Abbas, Muhammad, Hadi, Malik Waqas Ali, and Sohail Ahmad. 2023. &#8220;The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts&#8221;\u00a0<a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2024\/11\/ANST.-2023.v03.i01-2.-p02.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>\u00a03, no. 1-2: 5-14<\/a>. https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02<\/p><\/div><\/div><\/div><div class=\"item copyright\"><p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\" \/><\/a><\/p><p>This work is licensed under a\u00a0<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p><\/div><\/div><\/div><\/article><\/div><\/div><div class=\"pkp_structure_sidebar left\" role=\"complementary\" aria-label=\"Sidebar\">\u00a0<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ad6752b e-con-full e-flex e-con e-child\" data-id=\"ad6752b\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open AccessVolume 3 | Issue 1-2\u00a0 | Paper 02 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2023.v03.i01-2.p02 The improvement of the quality and shelf life of sweet orange cv. Red blood at ambient temperature through the application of ginger (Zingiber officinale) extracts Muhammad Hadi Abbas Department of Horticulture The Univesity of Harpur, Paksitan Malik Waqas Ali Department of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15,16],"tags":[],"class_list":["post-138","post","type-post","status-publish","format-standard","hentry","category-15","category-issue-1-2-2023"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The improvement of the quality and shelf life of sweet orange cv. 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