Journal of Horticulture and Postharvest Research

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 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.

Abstract Purpose: Button mushroom has short postharvest life due to high respiration rate, fast browning and high transpiration rate. Calcium is regarded as a suitable material in order to preserve the quality and increase the postharvest life of button mushroom, but, in the research conducted on the edible mushrooms, usually calcium chloride has been used as a calcium source. However, calcium chloride is of a negative effect on the taste of products and finding a suitable alternative is highly significant. In this study, the impact of other calcium sources has been studied in relation to the increased shelf-life of button mushroom in comparison to calcium chloride. Research method: Mushrooms were treated in calcium chloride, calcium lactate and calcium nitrate (Ca concentration equivalent to 0.5% calcium chloride) for 5 min and then were dried at room temperature and packed in polyethylene containers using cellophane film. The packed mushrooms were stored at 4°C and estimated during the cold storage up to the 14 days. Findings: Results indicated that all three calcium treatments led to the reduction of browning in mushrooms by reducing polyphenol oxidase enzyme activity as compared to the control, and also, treated mushrooms had higher firmness value and calcium content but lower phenol content. In addition, desired indices, the calcium lactate treatment was better than two other treatments in maintaining mushrooms quality during the cold storage. Research limitations: No limitations were encountered. Originality/Value: calcium lactate can be an appropriate alternative for calcium chloride treatment in terms of increased shelf-life of button mushrooms.

Abstract Purpose: With an increasing interest in closing the mechanized harvesting loop in citrus farming, harvesting tools could be reliable options for citrus harvesting. However, from performance investigation and post-harvest storability perspectives, not much has been reported in the area of manual harvesting tools for mandarin picking in Nepal. This study assessed the performance of different available models of manual fruit harvester based on harvesting output, operational features, post-harvest physio-chemical attributes and shelf life assessment of the mandarin fruits stored under ordinary room condition for 26 days. Research method: Six harvesting treatments were investigated as follows: a) Farmer practice-hand picking (FP_ground), b) Ladder climbing (FP_ladder), c) Secateur + ladder climb (SE_ladder), d) Cut and hold type picking shears (CH), e) Long reach finger type fruit picker (LRF), f) Fruit picker with basket and cushion (PHB). Findings: The harvesting capacity of FP_ground, FP_ladder, SE_ladder, LRF, CH and PHB treatments were 60.6±2.26, 33.43±3.13, 24.25±2.25, 43.85±6.34, 61.30±9.28 and 49.13±2.61 kg/hr, respectively. The harvesting output of CH, LRF and PHB type harvester was 39.15% (779 nos/hr), 15.78% (648 nos/hr) and 30.21% (729 nos/hr) higher than FP_ladder practice (560 nos/hr) and that of SE_ladder method was 15.62% (442 nos/hr) lower than FP_ladder. Based on storability characteristics, SE and CH found effective in prolonging the average shelf life and maintaining the quality of mandarin compared to FP and PHB. The short pedicle on the fruit in SE, CH and LRF treatment help to control and retard the sap oozing, weight loss and lateral infection that retain the fruit firmness, and minimize the fruit damage and decay loss. Research limitations: Further investigation on storability behavior in controlled storage condition is suggested. Originality/Value: Hand held secateur and cut and hold type harvester are suitable tools for picking fruit and abating post-harvest loss of mandarin fruit along the horticultural value chain.

Abstract Purpose: This work aimed to evaluate whether salicylic acid (4.0 mM) is able to preserve the quality and antioxidant metabolism of avocado fruit 'Quintal' cultivar. Research method: 'Quintal' avocados harvested at physiological maturity were immersed in salicylic acid (SA) solution (0 and 4.0 mM) for 15 minutes at 25 ºC and stored at 15 ºC and 85 % RH for 16 days. The physical-chemical and biochemical quality parameters of the fruits were evaluated every four days. Findings: The treatment with SA (4.0 mM) reduced/delayed respiratory activity by up to two days compared to untreated fruits (control). There was also less loss of fresh mass, firmness, sugar synthesis (soluble solids), and degradation of organic acids (titratable acidity). In antioxidant metabolism, SA preserved the activity of phenylalanine ammonia lyase resulting in higher phenolic content, antioxidant activity, and lower polyphenoloxidase activity at the end of 16 days. Research limitations: One of the main limitations of this research is that ethylene production (a key player for climacteric fruit) was not measured in Avocado fruits during storage. Originality/Value: In addition to being the first report on the application of SA in postharvest avocados, our results demonstrate that SA (4.0 mM) is an effective and low-cost alternative to preserve the quality and antioxidant potential of avocados ‘Quintal’.

Abstract Purpose: The type of pre-storage treatments has a significant effect on the fruit quality at postharvest storage. In this study, the effects of some physical and chemical treatments on the quality and storage properties of 'Siaverz' local orange in the cold storage were investigated. Research method: This research was conducted as a factorial experiment with factors of different treatments and storage time. Treatments were wax paper, Rovral-TS fungicide, wax, hot salty solution, Rovral-TS fungicide+wax paper, hot salty solution+wax paper, Rovral-TS fungicide+wax, hot salty solution+wax, and control. The fruits were stored at 8°C and examined monthly. Findings: Increasing the storage period for 90 days in control, wax paper, fungicide, fungicide+wax, and hot salty solution+wax treatments resulted in an increase in the soluble solids compared to the 30-day treatment. The increase in the storage period was accompanied by a decrease in titratable acidity. As the storage period progressed, the percentage of weight loss increased constantly. Hot salty solution+wax and wax paper treatments showed the lowest weight loss. The highest taste index was related to the control treatment and then the wax paper. The firmness of fruit tissue was reduced after 90 days of storage. Research limitations: No limitations were found. Originality/Value: The wax paper treatment and the combination treatment of hot salty solution+wax can be recommended to maintain the quality of 'Siaverz' local orange during the storage period for 90 days.

Abstract Purpose: The aim of the study was to identify the impacts of storage temperature on strawberries coated with 3% calcium chloride (CaCl₂) and 0.2% nano-chitosan. Research method: Fresh strawberry fruit were immersed in CaCl₂ solution of 3% for 1 min and drained at room temperature before coating with nano chitosan solution of 0.2 %. The treated fruit was then stored at 0 ^oC, 2 ^oC, 4 ^oC and 25 °C. Physico-chemical analysis was performed in each three-day interval. Findings: Of the four examined temperatures tested, storing the fruit at 0 ^oC was the most effective in maintaining the overall quality index of strawberries up to 21 days. The treatment also reduced weight loss, preserved ascorbic acid content, antioxidant capacity, and total anthocyanin content, prevented microbial growth and prolonged storage-life of treated strawberries up to 21 days. Limitations: the industrial packaging that could affect the actual influences of the studied temperatures was not investigated in this work. Originality/Value: storing fresh strawberries coated with CaCl₂ 3%, nano-chitosan 0.2% at 0 ^oC was the most effective treatment in lengthening the shelf life of the fruit up to 21 days. The combination treatment of coating and storing at 2 ^oC extents strawberry storage life by 6 days when compared to uncoated fruit.

Abstract Purpose: The rejection of fruits because of insufficient purple colour in the exocarp has limited the profitability of ‘Hass’ avocado (Persea americana Mill) fruit. Thus, this study investigated whether glucose infusion through the pedicel can trigger anthocyanin pigment synthesis and accumulation of early harvested ‘Hass’ avocado exocarp, thereby resulting in improved colour development during ripening. Research method: ‘Hass’ fruit were continuously infused through the pedicel with distilled water and different glucose concentrations; 0.05, 0.13, 0.28 mM and control, therefore, assessed for fruit quality; firmness loss, visual colour) chromaticity parameters (lightness-L*, chroma-C* and hue-h°) and exocarp pigments (chlorophyll, carotenoids, anthocyanin and cyanidin-3-O-glucoside) during ripening at 25°C. Findings: Infusion of glucose and distilled water extended the ripening period by one day. Chlorophyll degradation was delayed in response to glucose infusions and distilled water compared to control. Results indicated that 0.05 and 0.13 mM glucose infusion increased anthocyanin and cyanidin-3-O-glucoside accumulation in the exocarp, correspondingly improving exocarp colour (visual colour) after 8 days at 25°C when compared with 0.28 mM, distilled water and control. Limitations: Anthocyanin-regulating enzymes and genes of the ‘Hass’ avocado fruit have not yet been identified. Originality/Value: This study provides insight into the possible role of C₆ sugars in ‘Hass’ avocado fruit during postharvest ripening.By encouraging carbohydrate accumulation in the avocado fruit exocarp, postharvest poor exocarp colouration could be controlled.

Abstract Purpose: The aim of this work was to determine the effects of UV-C and alginate coating, alone or in combination, on extending the storability and the quality of cherry tomato. Research method: Tomatoes were covered with a 2% alginate coating in combination with UV-C treatment or alone and stored at 10°C with 90-95% relative humidity for 20 days. Tomatoes were evaluated for weight loss, respiration rate, total soluble solids, titratable acidity, ascorbic acid, lycopene content, total phenolic content, antioxidant content and overall appearance every 5 day. Findings: The results indicated that UV-C +Alginate treatment was highly effective in preserving fruit quality and delaying senescence. Alginate coating preserved brightness and visual quality of fruit while preventing decay. Overall, the integration of UV-C irradiation with alginate coating was the best treatment that could strongly inhibit the increase in the weight loss and respiration and achieved the highest ascorbic acid, total phenolic and antioxidant content. Single UV-C treatment had a positive effect on biochemical compounds at the beginning, but could not maintain this effect at the end of storage. Moreover, lycopene concentration increased as the senescence progressed, but observed higher lycopene contents in control samples. Limitations: No limitations to report. Originality/Value: UV-C + alginate treatment may be a promising method of improving quality and extending the postharvest life of cherry tomatoes.

Abstract Purpose: Mango is a prominent fruit crop in Sri Lanka. Improper postharvest practices along the supply chain lead to high losses and low fruit quality. This study aimed to evaluate the effect of adapting improved postharvest technologies in mango value chain in Sri Lanka on loss reduction and fruit quality improvement. Research method: Three mango supply chains; Maho to Colombo, Jafna to Colombo, and Malsiripura to Colombo were used for the study. Conventional mango supply chain (CSC) practices were compared with improved (ISC) practices at each supply chain actor. Total postharvest loss and physico-chemical parameters of mango were analyzed at each stage. Findings: Total weight loss of mango was significantly (p <0.05) lower in ISC (6.2 ± 0.8%) than CSC (39.6 ± 1.9%). Fruit firmness declined and TSS increased along both supply chains with significantly higher rate in CSC. Colour changed significantly within 48 hrs. The L* and a* value had decreased while b* value increased in both chains in peel and pulp. The CSC mangos were completely yellow while ISC mangos were green, at retailer stage. The postharvest life of fresh mango fruits was four days longer in ISC than CSC. Anthracnose and stem end rot were more prominent in CSC. Limitations: No limitations to report. Originality/Value: The study reveals that improved practices reduces postharvest loss and increases shelf life of mango. It facilitates retaining pulp firmness, slow colour development, and achieve comparable TSS levels. Therefore, improved postharvest handling practices should be promoted among all supply chain actors.

Abstract Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid solutions from 2-100 mM to determine the optimum concentration that inhibited senescence. The other vegetables were dipped in solutions with the optimal concentration. Senescence of the vegetables was assessed during storage at 10 °C in air containing 0.1 µL L^­1 ethylene by determining loss of green colour (designated as green life), ethylene production and respiration rates. Findings: For each amino acid, a dipping concentration of 5 mM was found optimal to inhibit senescence as shown by an extended green life and reduced ethylene production and respiration rates of all vegetables to a similar extent, except methionine which did not show a significant effect with rocket, and for spinach only reduced ethylene production. Limitations: No limitations were encountered. Originality/Value: Arginine and cysteine showed considerable potential for commercial use to extend the market life of many green vegetables and with their Generally Recognized As Safe (GRAS) status the amino acids should be a safe, consumer-acceptable treatment.

Abstract Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the mulberry fruit tissue during harvesting, difficult to assess. The experiment was conducted to estimate the mulberry fruit texture model by linear measurements for several harvesting conditions. Research method: The mulberry may fall from the highest or middle branches or harvest by hand since three heights, including 0, 1.5, and 3 meters, were considered for both maturity stage, including purple and black stage, for dynamic loading experiments to measure texture in an orchard simulated ambiance. Mulberry fruits were stored at 3 °C for seven days. The abrasion area of mulberry fruit was determined by image analysis. Also, TA-XT PLUS Texture Analyzer (micro stable system, England) was used to perform the compression tests of mulberry fruits. Regression analysis of abrasion area versus practical factors (harvesting method, maturity stage, and storage time) was used to develop several models for assessing the area of fruit abrasion. Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: No limitations were founded. Originality/Value: These models promisingly and accurately estimate the abrasion area of fruit without applying any inaccurate procedures, e.g., using a caliper in many experimental comparisons.

Abstract Purpose: An experiment was conducted to determine a suitable thickness of polypropylene bag as a package and appropriate storage temperature that will enhance an extended shelf life and quality of oyster mushroom. Research method: The experiment consisted of eight treatments under two factors (temperature and thickness of polypropylene bag). Treatments: T₁p ₀= ambient temperature without wrapping (Control), T₁p ₁= ambient temperature & 50 µ PP bag, T₁p ₂= ambient temperature & 75 µ PP bag, T₁p ₃= ambient temperature & 100 µ PP bag, T₂p ₀= 3°C temperature without wrapping, T₂p ₁= 3°C temperature & 50 µ PP bag, T₂p ₂= 3°C temperature & 75 µ PP bag, T₂p ₃= 3°C temperature & 100 µ PP bag. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Findings: Highest moisture contents (90.80%) and shelf life (15 days) were observed in low temperature and wrapped in 75µ polypropylene bag (T₂p ₂). Highest dry matter content (82.92%) and highest weight loss (30.3%) were observed in ambient temperature and unwrapped condition (T₁p ₀) whereas lowest moisture contents (9.20%), lowest dry matter content (17.08%), lowest protein content(7.79%), and lowest shelf life (1.66) were observed in ambient temperature and unwrapped condition (T₁p ₀).Limitations: No limitations to report.Originality/Value: Combination of PP bags of proper thickness and low temperature can help in decreasing moisture loss and disease incidence which increase shelf life and maintain nutritional quality of oyster mushroom.

Abstract Purpose: The oxidation of pericarp is the main one that affects the quality and acceptance of rambutan by consumers, thus, this study aimed to evaluate the isolated and combined effect of hot water and citric acid on the postharvest quality of pericarp and pulp of rambutan stored under refrigeration. Research method: Ripe fruits were immersed in a solution with hot water (45°C in 1 and 3 minutes), citric acid (1 and 3%), and in combinations between them. After the treatments, the loss of mass, soluble solids, titratable acidity, pH, vitamin C content, and browning of the pericarp and pulp was evaluated every three days during 12 days of cold storage (10°C). Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: Investigations of oxidizing enzymes were absent (equipment) to support the study results. Originality/Value: Studies involving accessible and low-cost technologies that limit physiological damage after harvest (browning of the pericarp) and preserve the quality of the rambutan are recommended. Thus, the pretreatment of rambutan with hot water for 3 minutes associated with 3% citric acid is indicated to preserve the quality of the fruit during refrigerated storage (10°C) for 12 days.

Abstract Purpose: This paper provides an in-depth critical review and analysis of recent research undertaken to optimize quality during harvesting, postharvest handling, processing and utilization of breadnut (Artocarpus camansi Blanco). Findings: This treatise provided a comprehensive review on the significance of breadnut as an ideal staple and famine food due to its abundance, processing options, high percentage of complex carbohydrates, unique flavor and culinary qualities. Market potential for this fruit across the globe and its projection to multiply is reviewed as related to increasing demand for fiber rich fruits, utilization in ethnic cuisine and in traditional medicine. The fruit is highly perishable with a shelf life of not more than 2-3 days under ambient conditions. Breadnut rapidly transforms when harvested mature green after 2-3 days to a soft texture and the outer skin of the milky white seeds change to a brown, brittle, tough netlike rind while the flesh changes from a white colour to a light yellow colour. The combined effects of rapid softening and high susceptibility to chilling injury contribute immensely to its short shelf life. Limitations: There were no significant limitations as the literature was available and access to communicate with authors were easily facilitated by the internet. Directions for future research:This istheonly review which collated the findings on postharvest physiology and utilization of breadnut. This information will be useful for tree breeding programs, in order to popularize breadnut as a commercial crop and promote food security at the household and community levels.

Abstract Purpose: Tomato, being a climacteric and soft textured fruit, faces many challenges in postharvest life, and many factors influence its quality during storage. It faces price fluctuation in Pakistan due to postharvest losses. This review focuses on intensive research in recent years regarding edible coatings and films to minimize crop losses, and to maintain tomatoes quality by giving structural integrity. Findings: Tomato is a highly demanded vegetable due to its extensive uses, but its postharvest losses are 33-46% in developing countries. The application of edible coating is one of many methods used to extend the shelf life of tomatoes.  The edible coating acts as semipermeable barriers to gases and water vapors. It is not a new concept and dates back to the 12^th century. Edible coatings are made from lipids, carbohydrates, or protein-based materials, with additional additives like emulsifiers, plasticizers, release agents, and lubricants. The use of edible coating with different formulations is an effective method for extending the shelf life of fresh produce and tomatoes. Limitations: Edible coating formulations should be wet and uniformly spread on fruit surfaces, as proper adhesion, cohesion, and durability matter. Significantly less eco-friendly coatings are available compared to chemically synthesized layers. Directions for future research:  These days, many new materials are evolving as coating solutions based on their film-forming properties, and these materials can replace synthetic plastic-based films. Composite and multi-layer coatings should be developed and micro encapsulation techniques should be adopted for better results. 

Abstract Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl₂ in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl₂ in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl₂ and no fungal infection was found at 3~5% CaCl₂ as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl₂. The shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl₂ but slight skin shriveling and weight loss were observed. Higher concentration of CaCl₂ treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl₂ in hot water for extending shelf life of mangoes will be elucidated using molecular approach.  Originality/Value: The treatment of 4% CaCl₂ in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance. 

Abstract Purpose: Maize output is decreasing in developing countries due to poor postharvest management despite the huge investments. The study is aimed at identifying and quantifying sources and causes of postharvest losses from farm to retail and suggest appropriate interventions for reducing these losses. Research Method: Commodity system assessment on postharvest handling, storage and marketing of maize was conducted between July and August, 2017 in Nigeria, Rwanda and Punjab (India) using surveys, interviews, observations, measurements and quantification of losses along the value chain. Postharvest quality and economic loss assessments along the chain were based on physical damage, decay and weight loss. Findings: Causes of postharvest losses at farm level are similar in all the countries studied, with sorting losses from 2 to 50% and drying losses from 10 to 40%. Damage and defects were extremely high in Rwanda at the farm level. Maize is stored for 5 to 10 months with 2 to 3.5% damage in Nigeria and 6% in Rwanda. Maize is stacked in sacks during wholesale and cleaning rejects obtained is 2 to 11% in Nigeria and India, little or no sorting in Rwanda at wholesale. Postharvest losses are 15%, 60% and 20% of total produce for Nigeria, Rwanda and Punjab, which account for economic losses of $720 million, $131.2 million and $8.2 million respectively. Limitations: The research is limited to major production areas in the three countries because of funding. Originality/Value: The study identified problems, sources and causes of post-harvest losses and suggests appropriate interventions, training needs and advocacy issues to reduce these losses.

Abstract Purpose: International agencies have advocated that monitoring food security and world food resources are necessary to meet the needs of growing populations and to minimize postharvest losses. This paper focuses on the biochemical and physiological bases of changes that causes post-harvest losses and ways to mitigate them. By controlling these metabolic changes, some degree of preservation is possible. Findings: Postharvest losses are 30-50% in developing countries due to energy crisis and lack of proper handling procedures and refrigeration; in contrast to less than 15% in developed countries. Highly perishable commodities like fruits and vegetables are living entities which are characterized by life evolving activities like respiration, transpiration, ripening and metabolic changes. Various compositional changes, such as chlorophyll degradation, softening, and ascorbic acid losses can result in short shelf life. Total 63 species of vegetables are grown in Pakistan but onions, potatoes, tomatoes, garlic, green chilies, coriander, spinach, pumpkin and okra are mostly grown and consumed. Limitations: In Pakistan due to energy crisis and economic constraints no cold food chains/transport is available as a result of which fresh produce endured post-harvest losses.  There is a need to use production technologies supplemented with postharvest techniques to mitigate postharvest losses.Directions for Future Research: Many new technologically viable preservation techniques like modified atmosphere packaging and controlled atmosphere storage should come into existence due to increased health consciousness, increased purchasing power and an increase in percentage of postharvest losses (25-80% fresh produce) which could be applied with such economic constraints.

Abstract Purpose: Fruit ages (early, mid, and late harvest stages) of Haden, Kent, Palmer, and Keitt mango varieties were determined through age-control and established for physiological (early harvest) and eat-ripeness stages (mid and late harvests). This was followed by determining physicochemical properties at these stages that could be used as simple harvest indicators for export and local markets. Research Method: Randomized Complete Block Design and Completely Randomized Design with four replications in each case were used. For each of the four varieties, five mango trees were sampled at random in each of the four replications of a mango plantation when fruits were physiologically matured. Findings: Physiological and ripe maturity index values were 8.94, 6.88, 7.25, and 6.56 ^oBrix respectively, for soluble solids; 24.9, 8.5, 35.5, and 23.8 mg.100g^-1 respectively, for ascorbic acid; 3.25, 3.50, 3.33, and 3.49 respectively, for pH; and 18.5, 17.5, 19.5, and 17.0 ^oBrix respectively, for total soluble solids; 8.05, 3.32, 5.52, and 3.66 mg.100g^-1 respectively, for ascorbic acid; 5.11, 4.08, 5.00, and 5.80 respectively, for pH; respectively. Pulp colour (turning yellow) was nearly the same for the different varieties at physiological maturity but varied when ripe, with uniform consistent texture at both stages.Limitations: No limitations to report. Originality/Value: Fruit should be harvested after full maturity in order to develop the most adequate organoleptic quality and the longest post-harvest life, and before full ripeness but should never be over-ripe or immature for any purpose unless otherwise.

Abstract Purpose: Recently, there are researches showed positive effects of nano-chitosan in prolonging the postharvest quality and shelf life of strawberry, however, influences of storage temperatures on the nano-chitosan coated fruit have been overlooked. Therefore, in this work, changes of physiological traits of strawberry (Fragaria × ananassa Duch.) coated with 0.2% nano-chitosan and stored at different temperatures were studied. Research Method: Strawberry was coated with 0.2% nano-chitosan and stored at different temperatures (2°C, 5°C, 10°C and 25°C) for 12 days. The effects of temperatures on the coated fruits were tested by measuring visual quality, weight loss, antioxidant properties, malondialdehyde content, firmness, total soluble solid, polyphenol oxidase activity in three days intervals. Findings: After storing 0.2% nano-chitosan coated strawberry at four different temperatures, 2°C showed the most effective one as maintaining the overall quality of strawberry higher than the acceptable/marketable level after 12 days; meanwhile, fruits stored at 25°C were quickly decayed after 3 days. The treatments at low temperatures (2°C, and 5°C) significantly reduced weight loss, maintained firmness, total soluble solid, polyphenol oxidase activity and malondialdehyde content of the stored fruits. Limitations: Nano-chitosan has not been widely traded. Originality/Value: Coating strawberry with nano-chitosan and storing at 2°C effectively maintained the postharvest quality of strawberry as well. This treatment is quite simple and would be useful for stakeholders in the strawberry supply chain. 

Abstract Purpose: The use of natural and organic products increases to produce a healthy product free of pollutants. Tea seeds contain 15-20% oil, which used as edible oil and an organic pesticide. In previous years, these seeds were used to produce tea seedlings. But now, cuttings are used for tea propagation and seeds are a byproduct of tea production. Therefore, this study aims to compare the effect of TSO with commercial wax on post-harvest quality of Citrus sinensis cv. Moro. Research method: An experiment was done as Completely Randomized Design; fruits were coated with control (distilled water), commercial wax (XEDASOL- MX20), and tea seed oil. The fruits were stored for 60 days in cold storage. The weight of the fruit skin, the contents of juice, total soluble solids, titratable acidity, and anthocyanins of the fruit were measured. Findings: The results showed that fruits coated with commercial wax and tea seed oil have the lowest fruit weight loss, the highest percentage of TSS (10.42%), the most top content of anthocyanins (15.17 mg/l) and flavonoids (196.17 mg/l) that there was a significant difference with control. The lowest titratable acidity (2.28%) was observed in fruits impregnated with tea seed oil, and there was a considerable difference with control. In general, the effect of tea seed oil was similar to commercial wax. Limitations: No limitations were founded. Originality/Value: These results indicate that the application of tea seed oil proved to be effective in extending the quality and storage time of Citrus sinensis (cv. Moro).

Abstract Purpose: Our objective was to undertake the green synthesis of silver nanoparticles using Grapefruit (Citrus paradise) peel extract and evaluate the effects of silver nanoparticles on Botrytis cinerea. Research method: The silver nanoparticles formation was evaluated at different temperatures and concentrations of AgNO_3. The experiment was conducted during 2015 at Science and Research Branch, Islamic Azad University, Tehran, Iran. Main findings: Silver nanoparticles were successfully synthesized by Grapefruit's peel through a simple green and eco-friendly route. Aqueous extract of Grapefruit's peel was used synthesize nanosilver. The size of nanoparticle was determined at 5-65 nm, with SPR absorption at 420 nm in UV-Vis spectroscopy. Transmission electron microscopy (TEM) and X-ray diffraction spectroscopy (XRD) revealed that the synthesized nanoparticle was face centered. The silver nanoparticles characterized for their size and shape using scanning electron microscopy and TEM, respectively. XRD was used to determine the concentration of metal ions. Result indicated that nanosilver reduced the growth of Botrytis cinerea inviro culture. The highest antifungal effect was seen in the treatment with 40g/l nanosilver. In the other hand, the effect of nanosilver and time on diameter growth of Botrytis cinerea was not significant, individually (p≤1%). Limitations: No limitations were founded. Originality/Value: Green Synthesis of Nano is a reliable method for the nanoparticles synthesis and environmentally friendly approach.

Abstract Purpose: The effect of abusing chemical biocides in controlling pests and diseases has drawn the attention of policymakers to the development of methods potentially available in nature for this purpose. Research method: In the present study, the inhibitory effects of four different essential oils against Botrytis cinerea were tested at various concentrations (0, 200, 400, 600, and 800 μL L^-1) in in vitro and in vivo. Main findings: The in vitro results showed that the growth of B. cinerea was completely inhibited by the application of anise oil at concentrations of 800 μL L^-1. The in vivo results indicated that treated fruits with marjoram oil had more total soluble solids, and anthocyanin content in comparison to anise, chamomile, and black caraway oil. Furthermore, among essential oils, treated fruits with black caraway essential oils had the lowest pH, while anise, chamomile, and marjoram oil had the highest pH. The highest anthocyanin content and pH were obtained at 200 and 400 μL L^-1 concentration and lowest values were found at a control treatment (respectively). The most total soluble solids were observed at control treatment and the lowest values were recorded at 600 μL L^-1. The application of each essential oil decreased the percentage loss in fresh weight significantly and increased the storage-life of the fruit. Limitations: Higher cost of application was a limitation. Originality/Value: This research confirms the antifungal effects of anise, fennel, chamomile, and marjoram essential oils both in vitro and in vivo on grape fruits postharvest. Therefore, these essential oils could be an alternative to chemicals to control postharvest phytopathogenic fungi on grape fruits.

Abstract Purpose: Wild apricot fruit is a rich source of carbohydrates, minerals and vitamins. Its shelf life is very short due to its perishability characteristics. High perishable nature, high acidity and low sugar content of wild apricot fruits are the major limitations for their utilization as fresh fruits. Research method: In this research, Wild apricot fruits were osmotically dehydrated and packed in different packaging materials viz. polyethylene, aluminium laminated and shrink packages were than stored under ambient conditions for six months and analysed for quality and sensory parameters at two months intervals. Osmotic dehydration is a technique where moisture is partially removed and the sweetness is increased by dipping the fruits in concentrated sugar solution, followed by final drying in hot air. Potassium metabisulphite is added in sugar solution as preservative and to improve colour of the final product. After draining the syrup, the fruits are dried in a mechanical dehydrator to a constant weight. Main findings: Results showed that aluminium laminated packaging material proved to be best among the all packaging materials in maintaining superior quality up to six months of storage as indicated by higher mean titratable acidity (5.78%), reducing sugars (10.11%), total sugars (37.71%), ascorbic acid (4.77 mg/100g) and lower moisture content (11.14%). All the sensory parameters including colour, taste, texture, flavour and overall acceptability declined significantly during storage period of six months. Limitations: There were no limitations to report. Originality/Value: It was found that the most suitable packaging material was aluminium laminated whereas the greatest change in sensory parameters was observed in polyethylene packaging.

Abstract Purpose: Food is a basic need for human life. Ensuring food security requires guaranteeing adequate food availability, accessibility, and utilization along with the sustainability of the food system. Food availability can be improved by decreasing food losses. The goal of this study is to document the causes and quantify the amount of losses in Iran’s rice supply chain. Research method: A cross-sectional survey method was used to collect data through interviews with some actors of the rice production chain operating in Mazandaran province, Qaemshahr, in 2015, to approximate percentage weight losses at the different stages in the supply chain. Main findings: The rice losses are estimated to be about one-third of the production that could feed 18 million people per year. On the other hand, the rice losses imply an economic loss of 1,403 million U.S. dollars, annually, and losing some scare resources, such as water, in Iran. Limitations: It is not easy to apply the ways to collect the useful and more accurate data in order to find the most important reasons of food losses for each stage and process of the food supply chains. Originality/Value: It was found that it is necessary to invest in the marketing systems, renew the supply chain and improve knowledge of the actors of the rice chain -from producing to consuming- in Iran’s rice system to reduce the physical and economical estimated losses of rice.