Food Science and Technology
Sonu Sharma; V. Ramana Rao Tadapaneni; Prakash R. Patel
Abstract
Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), ...
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Purpose: The study examined the effectiveness of polysaccharide-based edible coatings enriched with citral microencapsulated in β-cyclodextrin for extending shelf-life and maintaining the quality of fresh-cut ‘Totapuri’ mango. Research Method: The sodium alginate (AG), carrageenan (CG), pectin (PT), and polycationic chitosan (CH) were applied as layer-by-layer through electrostatic deposition and single layer. The changes in quality properties of coated and uncoated fresh-cut ‘Totapuri’ mango were evaluated during 18 days of storage period at 5°C. Physicochemical properties like colour change, firmness, weight loss, carotenoids, vitamin C and phenolics were measured. Sensory characteristics such as color, taste, texture and odor were evaluated. Additionally, enzymatic activities of polygalacturonase, peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase were evaluated and microbial growth was examined to check for contamination during storage. Findings: The application of AG and CH as single layer and layer-by-layer coatings especially AG+CH and CG+CH better maintained chroma (C), hue angle (h°), and lightness (L*), slowed down firmness and weight loss, retained carotenoids, vitamin C and phenolics as compared to single-layered and uncoated fresh-cut mango. Furthermore, layer-by-layer coatings of CH+AG and CH+CG reduced enzymatic activities of polygalacturonase (PG), peroxidase (POX), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) and prevented microbial growth during 18 days of storage at 5°C. The application of alginate and chitosan as single-layered and layer-by-layer on fresh-cut ‘Totapuri’ scored the highest overall consumer acceptability when compared to other coating treatments. Research limitations: There were no limitations. Originality/Value: The study suggest that application of AG and CH as single layer and layer-by-layer polysaccharide-based edible coating of CH+AG and CH+CG are effective and safe method of preserving the quality and extending the shelf-life of fresh-cut ‘Totapuri’ mango for 18 days at 5°C.
Postharvest Biology and Technology
Sonu Sharma; Ramana Rao V. Tadapaneni; Prakash R. Patel
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 ...
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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.
Postharvest Biology and Technology
Hossein Meighani; Mohammad Salehi Sarbijan
Abstract
Purpose: Strawberry fruits are perishable with a short shelf life. Methyl jasmonate (MJ) is a well-known signaling molecule involved in the regulation of many processes in plants. Previous studies have addressed the effectiveness of pre- and postharvest MJ treatments on the quality of fruits. Therefore, ...
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Purpose: Strawberry fruits are perishable with a short shelf life. Methyl jasmonate (MJ) is a well-known signaling molecule involved in the regulation of many processes in plants. Previous studies have addressed the effectiveness of pre- and postharvest MJ treatments on the quality of fruits. Therefore, in this study, the effect of pre-harvest MJ on the quality and physio-chemical traits of strawberry at harvest and during cold storage were investigated. Research Method: The effect of pre-harvest foliar spraying of MJ (0, 50, 100, and 200 μM) at three times (full flowering, production of green fruits, and the beginning of the pink stage) on quality and bioactive compounds of strawberry fruit (cv. Paros) stored at 4 °C for 12 d was studied. Findings: Our results showed that fruit obtained from MJ-treated plants had significantly higher firmness and APX enzyme activity than fruit from control plants. However, no significant differences in other traits were observed between control and MJ-treated fruits at this stage. During cold storage, MJ treatment significantly reduced firmness loss, physiological loss in weight, and ascorbic acid content compared to control fruits. In cold storage, MJ treatment reduced firmness loss and weight loss, while maintaining higher levels of titratable acidity, antioxidant compounds (ascorbic acid, anthocyanins, and phenolics), and total antioxidant activity. Furthermore, MJ treatment resulted in increased catalase and ascorbate peroxidase enzyme activity, as well as lowered guaiacol-peroxidase, total soluble solids/ titratable acidity ratio. Total soluble solids were not affected by MJ treatment at harvest and during cold storage. Research limitations: No limitations were found. Originality/Value: Pre-harvest application of MJ, especially 200 μM, can increase the shelf life of strawberry fruits by increasing or maintaining higher levels of bioactive compounds and antioxidant enzyme activity.
Postharvest Biology and Technology
Nasim Rastgoo; Somayeh Rastegar; Abbas Rohani
Abstract
Purpose: Lemon (Citrus limon) is a highly important citrus species worldwide. However, its semi-tropical nature makes it susceptible to chilling, extensive research on postharvest treatments to preserve its quality under low temperatures. Research Method: The treatments included 500 μM melatonin ...
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Purpose: Lemon (Citrus limon) is a highly important citrus species worldwide. However, its semi-tropical nature makes it susceptible to chilling, extensive research on postharvest treatments to preserve its quality under low temperatures. Research Method: The treatments included 500 μM melatonin (M), 50 μM methyl jasmonate (J), and 5 mM gamma-aminobutyric acid (GABA). Lemons stored at 3 ± 1°C and a relative humidity of 85-95% for 100 days plus 5-day shelf life. Findings: The results revealed that most of the experimental treatments, except for the combination of GABA + J and GABA + J + M, significantly reduced fruit weight loss. Notably, the melatonin treatment showed a 22.7% lower weight loss compared to the control fruits. Furthermore, the melatonin treatment exhibited the highest fruit firmness (49 N), while the control treatment had the lowest (36.3 N). Regarding the quality parameters, individual treatments, and the GABA + M treatment resulted in significantly higher total soluble solids (TSS) and a lower TSS/TA compared to the control at the end of the storage period. Except for the M + GABA and M + J treatments, all other treatments showed higher ascorbic acid content compared to the control. Additionally, the melatonin treatment showed significant differences in various color indices compared to the control. Research limitations: There was no limitation. Originality/Value: Overall, fruits treated with M, J, GABA, and GABA + M demonstrated higher marketability compared to the control and other treatments. Consequently, it is recommended to utilize these treatments individually rather than in combination to maintain the quality of lemon fruits.
Postharvest Biology and Technology
Sarmin Afroz Supa; Prianka Howlader; Mohammad Ali; Rumina Afroz Rupa; Santosh Kumar Bose
Abstract
Purpose: Guava is believed to be the most important commercial fruit crop in Bangladesh. Guava fruit exhibit very short storage life mainly due to high respiration rate, susceptibility to various pathogens and mechanical damages which can rapidly reduce the quality. However, the experiment was conducted ...
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Purpose: Guava is believed to be the most important commercial fruit crop in Bangladesh. Guava fruit exhibit very short storage life mainly due to high respiration rate, susceptibility to various pathogens and mechanical damages which can rapidly reduce the quality. However, the experiment was conducted to study the edible coatings effects on postharvest quality and shelf life of guava. Research Method: Commercially mature guava fruits (Swarupkathi and Thai) were treated with six edible coatings viz., (i) T1 : Control, (ii) T2 : Aloe vera gel (25%), (iii) T3: Carboxy methyl cellulose (CMC) (1%), (iv) T4: Chitosan(1%), (v) T5: Aloe vera gel (25%) + Chitosan (1%) and (vi) T6: Green tea leaf extract. The two-factor experiment was designed with a Completely Randomized Design and three replications. Findings: The results showed that, Thai Piara with Chitosan 1% treatment recorded the minimum weight loss (6.28%), the highest vitamin C content (191.44 mg/100gFW), the lowest pH (5.30), the maximum total soluble solids content (6.77 oBrix) and the highest titratable acidity (2.04%) at 10 days after storage compare to untreated Swarupkathi piara. Thai Piara treated with Aloe vera gel 25 % + Chitosan 1% exhibited the highest shelf life (13.00 days) followed by (12.67) in Chitosan (1%) treatment. Research Limitations: The study did not focus on ethylene and respiration rate determination. Originality/Value: The study demonstrated that Thai Piara, treated with Chitosan 1% solution showed better performance followed by Aloe vera gel 25% + Chitosan 1% solution for maintaining postharvest quality and shelf life of guava.
Postharvest Biology and Technology
Omid Mirzabegi Kesbi; Ali Rajabipour; Mahmoud Omid; Seyed Hossein Goldansaz
Abstract
Purpose: In some orchards in the harvest season, the pomegranates are suspected to carob moth infestation. Visible infested fruits are removed but there is a possibility of hidden infestation. The effect of microwave heating on this hidden infestation was investigated in this study. Research Method: ...
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Purpose: In some orchards in the harvest season, the pomegranates are suspected to carob moth infestation. Visible infested fruits are removed but there is a possibility of hidden infestation. The effect of microwave heating on this hidden infestation was investigated in this study. Research Method: The mature pomegranate fruits were artificially infested with the eggs or larvae (1st, 2nd and 3rd) of the carob moth inside the crown. Microwave radiation was focused on the crown zone of infested pomegranate with a novel setup and its effect on pest mortality was studied. The experiments were carried out at three microwave powers (540, 720 and 900 W) and three heating times (4, 6 and 8 minutes). In order to study the effect of microwave heating treatments on pomegranate, quality parameters including appearance, weight loss, total soluble solids (TSS), pH, titratable acidity (TA) and taste index (TSS/TA) of the samples were investigated after 60 days’ storage. Findings: The egg and larval mortality rose with microwave power and heating time. The mortality was reduced with increasing the age of pest. There were no significant differences among values of quality factors except for titratable acidity. Because of 100% mortality with no significant differences on quality parameters, 6 min treatment time with 720 microwave power was selected as the optimum treatment. Research limitations: Energy consumption in microwave heating limits the application of this method in practice. Originality/Value: Microwave local heating of the pomegranate crown is an effective novel method to remove carob moth in hidden infestation.
Postharvest Biology and Technology
Majeed Mohammed; Zareef Aqeeb Mohammed; Aneesa Mohammed; Omaida Mohammed
Abstract
Purpose: Exotic fruits could fulfill global requirements of health-conscious consumers, providing efficient postharvest management protocols are implemented to assure safety and quality. Research Methods: Compositional changes of ripe balata fruits (Manilkara bidentata), were investigated when seal-packaged ...
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Purpose: Exotic fruits could fulfill global requirements of health-conscious consumers, providing efficient postharvest management protocols are implemented to assure safety and quality. Research Methods: Compositional changes of ripe balata fruits (Manilkara bidentata), were investigated when seal-packaged in low density polyethylene (LDPE) for 7 days at 6-7°C and 28-30°C. Mature Spanish tamarind (Vangueria edulis) fruits were stored at 20°C and 30°C and ripening changes analyzed after 3 days. Quarter-sliced mature-green (M1) and ripe-yellow (M2) West Indian lime (Citrus aurantifolia) were seal-packaged in LDPE at 4-5°C, 7-8°C and 28-30°C and evaluated over seven consecutive days. Findings: Balata seal-packaged in LDPE for 7 days at 6-7°C and at 28-30°C, accounted for lower fresh weight losses, higher total soluble solids (TSS), pH, TSS:TTA, vitamin C, better skin-gloss appearance and more acceptable flavor than control fruits over the same period. Ripe Spanish tamarind stored at 20°C and 30°C and 75-85% relative humidity had a yellowish-brown skin and pulp color, TSS (3.0-3.1%), TTA (2.24g/100g - 2.48g/100g), TSS:TTA (1:1.3), pH (3.4) and vitamin C (1.84 mg/100g). West Indian lime M2 quarter-slices at 7-8°C secured superior quality ratings due to the absence of chilling injury symptoms, cut-edge browning and fermentative aroma compared to similar treatments after 4 days at 4-5°C. At 28-30°C, M1 and M2 became unmarketable in less than two days. Research Limitations: More cultivars required. Originality/value: The unique postharvest quality characteristics of exotic fruits could be successfully managed to fulfill the basic requirements of health-conscious consumers and to exploit existing and potential niche markets.
Postharvest Biology and Technology
َAmin Mirshekari; Babak Madani
Abstract
Purpose: Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects ...
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Purpose: Mango is known as one of the most important fruits for its delicious taste, flavor and high nutritional properties. However, due to the perishability and short shelf life of fruit, safe treatments are needed for increasing shelf life of fruit. This experiment carried out to elucidate effects of postharvest UV-C and calcium ascorbate (CaA) on quality of mango fruit during cold storage. Research method: After preparing ‘Langra’ mango fruits were irradiated for 5 min in 5 or 10 kj/m2 UV-C or dipped for 5 min in 1.5% (CaA) or combination of calcium ascorbate and UV-C. Postharvest parameters including firmness, catalase and phenylalanine ammonia lyase activities, total phenolic content and antioxidant activities, firmness, soluble solid concentrations, ascorbic acid and sensory parameters were evaluated throughout 21 days of storage at 12◦C. Findings: At the end of shelf life, CaA alone (1.5%), UV-C alone ( 5 or10 kj m‒2 ) or combination of UV-C with CaA maintained good firmness, increased catalase activity, phenylalanine ammonia lyase activity, total phenolic content and antioxidant activity but decreased soluble solid concentrations compared with the control. Sensory parameters, such as texture, flavor, appearance and overall quality were kept acceptable for marketability with these treatments. Research limitations: No limitations were encountered. Originality/Value: Both UV-C and CaA showed potential for increasing marketability of mango with their generally recognized as safe status for consumers.
Fresh-Cut Produce
Ben Amara Mouna; Amodio Maria Luisa; Colelli Giancarlo; Ben Abda Jameleddine
Abstract
Purpose: Ready to eat arils can be a value-added product as an alternative use for the whole pomegranate fruit by offering more convenience to the consumer. Recently, the diffusion of local cultivars with typical and unique quality characteristics will offer new opportunities for the fresh international ...
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Purpose: Ready to eat arils can be a value-added product as an alternative use for the whole pomegranate fruit by offering more convenience to the consumer. Recently, the diffusion of local cultivars with typical and unique quality characteristics will offer new opportunities for the fresh international market. Research method: This study aimed to evaluate the quality of arils from five cultivars, namely Gabsi (GB), Jebali (JB), Khalledi (KH), Tounsi (TN), and Zehri (ZH) to be used for ready to eat market, as well as to provide a form of valorization for these cultivars. Findings: Significant differences found between cultivars for most of the evaluated quality parameters. KH, GB, and JB were the cultivars with the best initial quality. PCA separated the investigated cultivars based on the storage period. Among the studied cultivars, the main changes in color and sensory quality attributes during storage have been registered for the cultivars JB and KH. TN showed slight color difference during storage. GB had right color intensity, maintained high content of anthocyanins, and the best sensory evaluation at the end of storage. Limitations: Based on their nutritional quality, cultivars GB and KH were the best cultivars for ready to eat arils processing. However, a proper selection of initial quality should be considered. Originality/Value: The richness of local Tunisian pomegranate cultivars with its typical and unique quality traits. They could be used as a ready to eat form to valorize the whole fruit thereby, will enhance marketing demand.
Fresh-Cut Produce
Sridevi Roopnarine; Majeed Mohammed
Abstract
Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut ...
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Purpose: Increasing demand for pre-packaged fresh-cut cowpea based on nutritional content, convenience and ready-to–use attributes is limited due to its highly perishable nature. Research method: Two experiments were conducted to investigate the shelf life and storability of fresh-cut cowpea. Fresh-cut cowpea (cv. Local Green) subjected to hydro-cooling with or without sodium hypochlorite was sealed-packaged in LDPE bags and stored at 4-5°C and 20-22°C up to 12 days. The second experiment focused on the occurrence and alleviation of chilling injury (CI) on fresh-cut cowpea (cv. Local Green and cv. Local Pink), stored at 4-5°C and 20-22°C in sealed LDPE bags after 3 and 6 days and upon transfer after 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C. Findings: Fresh-cut cowpea (Local Green cv.) was 100% marketable after 6 days in sealed LDPE bags at 4-5°C, then decreased to 70% after 12 days. At 20-22°C marketable quality ratings were 87.3% after 3 days, declined to 30% after 6 days and eventually to 100% after 12 days. Absence of chilling injury for both fresh-cut cowpea cultivars, were obtained within the initial 6 days of storage at both temperatures. After 6 days at 4-5°C plus 1, 2 and 3 days at 20-22°C, resulted in progressive increases in CI development which was higher for the Local Pink versus Local Green cultivar. Limitations: Wider range of postharvest dips required. Originality/Value: Temperature control combined with MAP prolonged shelf-life of fresh-cut cowpea and reduced incidence of chilling injury.
Fresh-Cut Produce
َAmin Mirshekari; Babak Madani
Abstract
Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine ...
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Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.
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