Journal of Horticulture and Postharvest Research

Abstract Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed ‘Mujaffarpur’ litchi during refrigeration storage.

Abstract Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10 °C or T10, 15°C or T15 and 25°C or T25). Findings: At refrigeration temperature (below 10 °C), fresh-cut pumpkin could maintain its overall visual quality until the end of storage duration (15 days). The difference in firmness and total carotenoid content between T5 and T10 suggested chilling injury occurrence when pumpkin was stored under 10°C. Besides, other nutritional parameters of these two treatments such as weight loss, total soluble solid content, total phenolic compounds and antioxidant capacity did not significantly differ from each other. Regardless of their nutritional composition, T15 and T25 became disqualified for consumption on day 3 and day 6, respectively due to dramatic shrinkage and microbial development. Limitations: Storage duration should be extended until all treatments reach unacceptable quality.The activity of cell wall degrading enzymes and antioxidant enzymes during storage should be investigated to support this study’s findings. Originality/Value: The preservation of fresh-cut pumpkin can be elevated to 10 °C to avoid chilling damage without altering much of their nutritional value.

Abstract Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl₂), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl₂ treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl₂ had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl₂ treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl₂ (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl₂, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.

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 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.

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 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.

Abstract Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium chloride treatments in fresh-cut kiwifruit to improve its physicochemical properties, antioxidant content, and sensory acceptance. Research method: Kiwifruit cv. Hayward was disinfected and cut into slices of 10 mm thickness. Samples g were immersed for one minute in sterile distilled water (control), CaCl₂ 0.5%, Citric acid 1%, the citric acid and CaCl₂ combination 1.0:0.5 (citric acid: CaCl₂, %) and stored for 12 days at 5 °C. The physicochemical parameters, total antioxidant capacity, microbial quality, and consumer acceptability were measured during the storage. Findings: Individual treatments of CaCl₂ conserve color parameters increasing luminosity,and citric acid treatment kept the titratable acidity under storage conditions. However, the combination treatments delayed kiwifruit's maturation process, avoiding weight loss under storage conditions for 12 days at 5 °C. Besides, other parameters like color, pH, and titratable acidity presented significant differences compared with citric acid, CaCl₂ individual treatments and untreated fruits. Moreover, the citric acid and CaCl₂ combination maintained phenolic content and antioxidant capacity by inhibiting DPPH and ABTS radicals. Meanwhile, the untreated control kiwifruits presented the lowest antioxidant activity at the end of storage. Finally, the kiwifruit-combined treatment did not show microbial growth and gave higher consumers acceptability than the untreated fruit. Limitations: No limitations were encountered. Originality/Value: This study showed that citric acid, calcium chloride, and their combination are useful to extend fresh-cut kiwifruit shelf life while maintaining antioxidant capacity and sensorial acceptability.

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 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.

Abstract Purpose: Fresh-cut fruits are one of the most popular products. Pear is a highly putrefying fruit that is susceptible to mechanical damage, decay and physiological disorders during storage. Reducing post­ harvest losses of agricultural products with a view to increasing food security and preventing the loss of capital is one of the major issues facing societies. Research Method: Non-thermal plasma is under research for fruits preservation, especially fresh-cut fruits and vegetables. This study investigates the effects of plasma exposure to delay color changes of fresh-cut pears. Findings: Different treatments for the time of plasma exposure and types of packaging were studied. The results showed that; the parameter a*, L*, Chroma and browning index (BI) was significant at 5% level due to different treatments, but the plasma effect on b*, ΔE, h* and YI were not significant at 5% level. Furthermore, the best acceptability is the direct exposure for two-minutes. Research Limitations: No limitations were founded. Originality/Value: It can be concluded that using non-thermal plasma can be considered as a new approach to increasing the durability and shelf life of fresh-cut pears. In addition, plasma exposure is one of the nondestructive processes that does not have any side effects on the products and can significantly obstruct microorganisms and delayed degradation, discoloration.