Journal of Horticulture and Postharvest Research

Abstract Purpose: This study investigates the influence of ultrasonic-homogenized alginate-based coatings on the quality and shelf-life of fresh-cut pineapple. As preservation of fresh-cut produces is still a challenging task for both producers and distributors. Research method: Alginate emulsion was prepared using sodium alginate, distilled water and glycerol. The primary emulsion was formulated by adding olive oil, citral and cinnamic acid into sodium alginate solution and subjected to ultrasonic homogenization for varying durations (0, 20, 40, and 60 minutes) at a fixed amplitude of 20 kHz. Changes in physicochemical properties, microbial activity, browning enzymes and sensory evaluation were studied after application of emulsions followed by storage under refrigeration. Findings: The viscosity of the resulting solutions decreased significantly from 110.84±25.67 mPa×s to 17.75±1.59, 10.41±0.54, and 7.74±0.39 mPa×s, respectively, while the average droplet diameter decreased to approximately 300 nm, indicating a shift from heterogeneous to homogeneous particle size distribution. Application of alginate-based coating effectively preserved freshness of pineapple, maintaining color and firmness, minimizing hydrogen peroxide and malondialdehyde accumulation and reducing weight loss percentage. Furthermore, it retained levels of ascorbic acid and total phenolics, delayed enzymatic activities such as polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase and inhibited growth of mesophilic bacteria, yeasts and molds compared to control and primary emulsion coated samples. Research limitations: There were no limitations. Originality/Value: The study extended shelf-life of fresh-cut pineapple up to 12 days when stored at 5°C±1°C. The findings underscore the efficacy of ultrasonic-homogenized alginate coatings in improving coating solution homogeneity, thereby enhancing functionality as an edible coating for fresh-cut pineapple preservation.

Abstract Purpose: Mango is a well-known fruit in tropical and sub-tropical countries, including Bangladesh. However, mangoes are climacteric fruits and exhibit limited storage life due to a high respiration rate. Mangoes are also susceptible to particular storage pathogens at postharvest and thus possess a short shelf life. Research Method: Mature mangoes were treated with different concentrations of chitin nanofiber (CNF) and stored in ambient conditions to evaluate the effect of CNF (0.1%, 0.3%, 0.5%) on postharvest quality and shelf life. Disease-free and physiologically mature mangoes were collected from an orchard. The experiment was devised following a Completely Randomized Design with three replications, and each replication consisted of 10 fruits. Fruits were evaluated for physical quality (weight loss, fruit firmness, and color changes), chemical attributes [ changes in total soluble solids (TSS), titratable acidity (TA), vitamin C content], microbial (disease incidence and disease severity), and shelf life. Findings: The application of 0.3% CNF maintains fruit color (6.33 vs. 4), decreases disease incidence (62.5% vs. 100%) and prolongs the shelf life (8.5 days vs. 6.02 days) of mangoes than the control. Similarly, 0.1% of CNF retains vitamin C (24.33 mg/100g vs. 12.33 mg/100g), decreases disease severity (62% vs. 85.68%), and 0.5% of CNF reduces weight loss (19.34% vs. 31.4%) than the control. Research Limitations: CNF preparation requires lab facilities and technical expertise, and it is costly. Originality/Value: CNF 0.3% has the potential to maintain postharvest quality and extend the shelf life of mangoes. However, more research is needed to make the final recommendation at the farmers’ level.

Abstract Purpose: The aim of this study was to determine the most appropriate harvesting time and to evaluate the storage period of some new quince cultivar and the promising genotype. Research method: The fruits of ‘Isfahan’ and ‘Behta’ cultivars along with NB4 promising genotype were harvested on 6^th, 14^th, and 21^st October from Isfahan Agricultural Research Station, Iran. The fruits were transferred to the storage and placed at a temperature of 0±1°C and relative humidity of 90±5%. Traits were evaluated at harvesting time and also at one-month intervals for five months after storage using a factorial experiment based on a completely randomized design. Main findings: The highest percentage of total soluble solids (TSS) was obtained in the third harvesting time and after five months of storage for ‘Isfahan’. The highest firmness was obtained at the first harvesting time without storage for ‘Behta’. ‘Isfahan’ at the time of the second and third harvest showed the highest total phenol content and ‘Behta’ at the first harvest and five months after storage showed the lowest value of this trait. The most weight loss was observed in ‘Isfahan’ in the third harvest and the fifth month of storage. Experimental treatments had no effect on pectin content. The highest surface browning was observed in the third harvest and the fifth month of storage. Research limitations: No limitations were found. Originality/Value: The best harvest time for ‘Isfahan’, ‘Behta’, and NB4 was similarly 193 days after flowering. As well as storage of these fruits for four months is recommended.