No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage
Abstract
The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 degrees C. Losses in vitamin C after 6 days at 5 degrees C were < or = 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes. No losses in carotenoids were found in kiwifruit slices and watermelon cubes, whereas losses in pineapples were the highest at 25% followed by 10-15% in cantaloupe, mango, and strawberry pieces after 6 days at 5 degrees C. No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 degrees C. Light exposure promoted browning in pineapple pieces and decreased vitamin C content in kiwifruit slices. Total carotenoids contents decreased in cantaloupe cubes and kiwifruit slices, but increased in mango and watermelon cubes in response to light exposure during storage at 5 degrees C for up to 9 days. There was no effect of exposure to light on the content of phenolics. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs.
... Овочі -це не тільки прикраса до столу протягом року, а й смачні страви та насамперед незамінні для біологічного життя клітковина, вітаміни, мінерали і антиоксидантні фітохімічні компоненти, серед яких є поліфеноли, флавоноїди, стероли, каротеноїди, хлорофіл, антоціани та інше (Siriamornrun et al., 2012;Bautista-de Leòn et al., 2013). Це біоактивні речовини, що можуть захоплювати іони металів (насамперед Залізо і Мідь), віддаючи водень і зв'язувати вільні радикали, поліфеноли, обумовлюючи дієтичну дію целюлози і пектину та здатність захищати тканини і клітини організму людини від оксидативного стресу (Klein, 1987;Heim et al., 2002;Balasundram et al., 2006;Gil et al., 2006). ...
... В подальшому ці реакції призводять до небажаних результатів: втрата тургору клітинами, ферментативне побуріння. Внаслідок зазначених процесів овочі контамінуються фітопатогенною мікрофлорою, з'являється гіркуватість завдяки вивільненню з тканин розчинників, які провокують оксидативні процеси у присутності кисню, внаслідок чого вони псуються (Klein, 1987;Gil et al., 2006). ...
Products of plant origin, recommended as permanent components of the daily human diet, are rich in vitamins, minerals, plant fibers, as well as various active phytochemicals (polyphenols, flavonoids) and sterols, which have a low calorie content. According to the results of epidemiological and clinical studies, it has been established that the risks of various pathologies are reduced when using a diet that is balanced in terms of nutrients, rich in vegetable fiber and food products of plant origin. The evolution of food technology has led to the appearance on the shelves of Italian supermarkets of products defined as “ready foods” or products – semi-finished products of high quality and safety, which present all the characteristics of freshness, similar to products that have just been harvested. They also include products of vegetable origin, which belong to the fresh-cut category. A limited technological elaboration is applied to this category of products, after which they can be used without further manipulation before consumption. The products of vegetable origin of fresh-cut vegetable have the definition of “potentially dangerous products” due to their possible contamination with pathogenic microorganisms such as Escherichia coli, Salmonella spp. and Listeria monocytogenes. These pathogens very often contaminate fresh-cut vegetable, causing food poisoning in consumers. The main sources of pathogenic contamination by the causative agents of human intestinal infections are the water used for watering plants and exposure to inappropriate temperatures during the storage of plant products. The decisive aspect, without a doubt, remains the sanitary and hygienic characteristics of the product at the time of its consumption. It is fundamental to deepen our knowledge about the transmission, resistance, and growth mechanisms of pathogenic microorganisms in products of the IV range. This will allow the establishment of sampling norms for express diagnostics to reduce the possibility of low-quality products reaching the consumer.
... Generellt kan konstateras att den visuella kvaliteten sjunker innan den nutritionella kvaliteten (t.ex. halten C vitamin, karotenhalten) gör det (Gil et al., 2006). Amaro et al. (2018) konstaterade att respiration och därmed koldioxidhalten ökade signifikant när melon (cantaloupe; Cucumis melo var. ...
... Kortast hållbarhet med hänsyn till visuell kvalitet (fruktvävnadens utseende och fasthet) hade skuren färsk kiwi lagrad vid 5 C (<6 dagar), medan skuren ananas, nätmelon och jordgubbar tappade fräschören inom 9 dagar. Däremot var skurna bitar av vattenmelon och mango fortfarande acceptabla efter 9 dagars lagring vid 5 C (Gil et al., 2006). ...
Fresh cut fruit cocktails are in demand by consumers. With today's high electricity prices, the question arises whether the cooling temperature during processing, transport and in-store display could be raised from 4 to 8°C without compromising the food safety of these products. The present report is based on a literature review and a challenge study, using the psychrophilic organism Listeria monocytogenes as a model organism. L. monocytogenes is able to grow at low temperature (temperature minimum: -1.5 °C). The literature study was conducted as a systematic literature search in Web-of-Science. In the challenge study, the growth behaviour of L. monocytogenes was examined with respect to storage temperature and storage time in a fresh fruit cocktail consisting of pineapples, red apples, net melon and red grapes. The experimental part was based on the question whether the storage temperature can be increased from 4 °C to 8 °C and from a recommended storage length of 4 days to 8 days, in particular with regard to L. monocytogenes.
A clinical strain of L. monocytogenes was inoculated into pre-cut and packaged fruit cocktail. Three temperature regimes were applied: 4 °C for eight days, 8 °C for eight days and 4 °C for one day followed by 8 °C for the remaining storage time of eight days in total (dynamic temperature regime). We found that the model organism had multiplied after eight days of storage in all treatments, but significantly slower in the continuous 4 °C storage treatment, compared to the continuous 8 °C storage and the dynamic treatment. At 4 °C storage temperature, L. monocytogenes showed a growth potential of almost half a log value, and with log 1.37 and log 1.23 at 8 °C storage temperature and dynamic storage, respectively, despite the fact that the pH of the cocktail was below the minimum requirements for L. monocytogenes. Especially in the higher temperature treatments, there was a massive multiplication of yeasts adventuring package integrity and desirability. Based on the present results of the literature survey, we do not recommend increasing the storage temperature or extending the storage time.
... Amiot et al. (1995) reported that browning of fresh-cut pieces is instigated by polyphenol oxidase effect on phenolic compounds released during the practice of cutting, disorders resultant from cutting can be reduced by the use of sharp cutting implements, enzymatic browning inhibitors, modified atmospheres and low temperatures. Gil et al. (2006) reported that the response of fresh cut fruits is different compared with full fruits in response to the same treatments. ...
... had an impact on polyphenol oxidase activity, colour changes and deterioration in fruits (Pizocaro et al., 1993). Also, Gil et al. (2006) found that ascorbic acid treatment at 2% was effective in deferment the browning of apple slices. ...
... Storage and HWT did not decrease the nutritive value of fresh-cut cabbage. Gil et al. (2006) also reported that fresh-cut fruits visually spoil before any significant nutrient loss occurs. During the storage of fresh-cut Chinese cabbage, however, a very slight decrease of total sugars (not significant) occurred at all temperatures. ...
... Conversely, the storage of fresh-cut Chinese cabbage promoted phenol increase at all temperatures. A similar effect was observed by Gil et al. (2006) in the case of fresh-cut fruits, and by Loaiza-Velarde and Saltveit (2001) in their experiments with lettuce. The obtained results suggest that soluble phenols were not fully responsible for membrane stability and colour changes in the cut surface of Chinese cabbage. ...
Fresh-cut Chinese cabbage (Brassica rapa ssp. pekinensis) was subjected to hot water treatment (HWT) at different temperatures (38–57°C) and duration (3 s – 20 min.), followed by ambient air cooling. After treatment, the cabbage was stored at different temperatures: 0°C, 5°C and 15°C. Fresh-cut cabbage (untreated) served as the control object. During storage, quality assessments and sensory evaluation were performed. Additionally, nutrient content and microbial contamination were determined. Chinese cabbage responded in a variety of ways to hot water treatment. Positive and stable reactions were obtained for cabbage after short treatment in a water bath at 53°C and 55°C for 3 s. These treatments delayed unfavourable quality alterations of fresh-cut cabbage, such as cut surface browning and rotting of leaf pieces at all storage temperatures. The development of off-odors and off-tastes was significantly inhibited in cabbage after HWT and short storage at 15°C. In general, the treatments did not influence the nutritional value of the cabbage. The concentrations of ascorbic acid, total sugars, soluble phenols and antiradical activity did not differ significantly in treated and non-treated material. Only the content of nitrates in cabbage stored at 15°C decreased significantly in all objects and the lowest amount was found for cabbage dipped in tap water.
The intensive multiplication of yeasts and coliforms was noticed on fresh-cut Chinese cabbage after 3 days of storage at 15°C. A lower storage temperature (0°C) significantly inhibited microbial development in the cabbage, and especially yeasts and coliforms. The dipping of cut cabbage in tap water had no significant effect on the number of yeasts and coliforms, but increased mesophilic bacteria and Enterobacteriaceae compared to cut, untreated cabbage. HWT at 53°C and 55°C decreased the number of Enterobacteriaceae over 7 days of storage at 5°C.
... Vitamin C decreases gradually during storage, especially at a temperature above 0 C [7]. In various ways fruits and vegetables containing vitamin C decrease their vitamin C retention, for instance, bruising, peeling, heating, and cutting into pieces, and exposure to air decreases vitamin C retention [8,9]. Peeling apples may result in the loss of 8e25% of their vitamin C. It is evident that the vitamin C retention of fruits varies with the treatment but in general, fruits are valuable when they are used raw and have a minimum of bruising, cutting, peeling, heating, and exposure to air [10e12]. ...
... The increased surface area leads to faster extraction of components [30]. An increase in surface area has however also been found to cause depletion of ascorbic acid content as a result of increased exposure to the atmosphere [31]. Depletion due to comminution was not evident in this study. ...
Sorghum bicolor leaf sheaths are a common dried ingredient used as a colourant for waakye, a popular Ghanaian dish made from rice and cowpea. The leaf sheaths are also used in traditional medicine due to its impressive bioactive composition. Its potential as a natural food colourant and antioxidant has been established but the effect of different processing conditions on the physicochemical composition and characteristics have not been adequately researched. The present study assessed the effect of size reduction (whole, coarse and fine), temperature (room temperature (28°C) and 98°C) and time (20, 40 and 60 min) on the colour, pH and ascorbic acid content of sorghum leaf sheaths. Samples were steeped in a measured amount of water and analysis conducted on the extracts. Size reduction significantly reduced the lightness (l*) and colour intensity (chroma and hue) of extracts steeped at both temperatures. The pH of all extracts was relatively neutral, ranging from 6.63 to 7.23 and was not significantly affected by size reduction or time. Extraction of ascorbic acid was more effective at 98°C and did not degrade with constant heating within the experimental time. Average ascorbic acid content of extracts was 3.89 g/L. For effective utilization and value addition of Sorghum bicolor leaf sheaths, food producers should consider fine milling and late incorporation into food for optimum colour and phytochemical content preservation.
... Loss of vitamin C with time may not similar with other fruits under similar storage environments. Moreover, boiled samples cause great loss of vitamin C in the fruits (Gil et al., 2006) which was noted in pasteurized juice samples in our study. Vitamin C's nutritional value deteriorated when subjected to unpredictably changing environments including temperature, pH, and extended storage times. ...
... Due to the atmospheric modification, MAP fruits maintained their vitamin C content, while the increase for box-stored fruit was due to the fruit's maturity. In agreement with our result, Gil et al. 46) found that after storage, the vitamin C content of mangoes has increased include. Although a similar observation was seen for strawberries, which was caused by reversed oxidation, the increase was observed for only the box -stored fruit, which confirmed our hypothesis. ...
... Results showed that maximum total phenols were recorded for BW 2 (80.80) and minimum value for total phenols was observed in treatment Control (78.66) (Figure 8) . These outcomes are also confirmed by (Gil et al., 2006) who also observed an increase in fruits and vegetables during storage. The decay index increased in all the samples during storage. ...
The research work was carried out to determine the effect of edible coatings on the storage life of apricot fruit. The fruits were stored at 5±1°C with 85-90% relative humidity during the period of analysis. The data regarding various parameters were recorded at each 7days intervalup to 28 days of storage. The samples T1 (control), SA1 (1 % sodium alginate), SA2(2 % sodium alginate), MC.(1 % methyl cellulose), MC2(2 % methyl cellulose), P1(1 % pectin) P2(2 % pectin), BW.(1 % bees wax) BW2(2 % bees wax), CC.(1 % calcium chloride) and CC2 (2 % calcium chloride) were studied for TSS, pH, acidity, ascorbic acid, reducing sugar, non-reducing sugar, moisture content, percent weight loss, decay index, chilling injury, total phenols, sugar acid ratio and organoleptic evaluation. An increase was observed in TSS (11.05 to 13.00°Brix), pH (3.71 to 4.25), reducing sugar (1.43 to 2.76), decay index (0.0 to 35.13), weight loss (0.0 to 5.85), sugar acid ratio (14.88 to 20.96), chilling injury (0.0 to 19.41) and a decrease in percent acidity (0.76 to 0.57), ascorbic acid (9.67 to 6.13 mg/100gm), non-reducing sugar (5.66 to 4.81), moisture content (85.92 to 76.45). During sensory evaluation, the sample BW2 (2.0 % bees wax) was found the most acceptable. The statistical analysis showed that both the treatments and storage interval had a significant effect on physicochemical and sensory analysis of apricot fruit during postharvest storage. © 2023 by the authors. Licensee ResearchersLinks Ltd, England, UK. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/)
... [16] also found this reduction in pH when storing papaya, pineapple and watermelon juices at different temperatures. According to work done by [17], [18] and [19] on fruit juice, this decrease in pH could be explained by the deterioration of the characteristics of fruits juices, the biochemical reactions as well as the microbial action that occurred during the storage period. Figure 2 shows an increase in titratable acidity of microfiltered nectar during storage. ...
Food industry and more specifically that of juices in Côte d'Ivoire, is gradually turning to local fruits. New products, sometimes derived from wild fruit species, are appearing on the market. The savannah plum tree (Vitex doniana) hitherto undervalued, is experiencing renewed interest due to its socio-economic importance for local populations. Its black plum fruit, rich in bioactive compounds, has been semi-industrially transformed into nectar. However, without the addition of preservatives, this nectar faces a probable reduced shelf life. The nectar used for this study was developed from fruits harvested in three (3) regions of northern Côte d'Ivoire. Monitoring of the evolution of biochemical parameters of this nectar, during storage, was carried out by conventional methods of biochemical analysis. At the end of this study, it appears that acidity and soluble dry extract of the nectar studied increases with rise in storage temperature. Vitamin C losses are reduced when the storage temperature is low. The more the shelf life of the nectar increases, the more it registers a drop in its nutritive value. To take full advantage of the benefits of this black plum nectar, it is best to store it at refrigeration temperature (4 °C) for a maximum of ten (10) weeks.
... [14] also found this reduction in pH when storing papaya, pineapple and watermelon juice at different temperatures. According to work done by [15], [16] and [17] on fruits juices, this decrease in pH could be explained by deterioration of the characteristics of fruit juices, the biochemical reactions as well as the microbial action that occurred during the storage period. In Figure 2, it is observed that during the first three (3) weeks, the titratable acidity of traditional nectar increases. ...
In Côte d'Ivoire, the non-alcoholic beverage industry is gradually turning to fruits from local wild species. More and more products from the latter are entering the market. Black plum, fruit of Vitex doniana, very pleasant and rich in bioactive compounds, has been transformed into nectar without the addition of preservatives. As a result, this product remains subject to a possible alteration of its nutritional quality and to reduction of its shelf life. Monitoring of the evolution of certain biochemical parameters of traditional nectar of black plums stored at different temperatures, for three (3) months, was carried out with the aim of highlighting the influence of temperature and storage duration on its nutritional quality but also to be able to determine its best use-by date, in order to guarantee best preservation of nutritional qualities. Black plum nectar used for this work was made from fruits, harvested in three (3) regions of northern Côte d'Ivoire and using a process modeled on traditional technique. Biochemical analyzes was carried out using the classic methods analysis. At the end of this study, we note an increase in acidity and soluble dry extract of traditional nectar linked to the rise in storage temperature. Vitamin C losses are minimal when this storage temperature is low. The longer the shelf life of nectar, the more it registers a decline in its nutritional value. Temperature that allows better nutritional preservation of black plum traditional nectar remains that of refrigeration (4 °C). However, at this temperature, its shelf life cannot exceed ten (10) weeks if you want to enjoy its benefits.
... Other underrated fruits that are a powerhouse of nutrients and vitamin C are mango, pineapple, cantaloupe (melon) (Gil et al., 2006). Potato contains about 20 mg of vitamin C per 100 g (Brown, 2005). ...
Vitamins are very important to stay healthy. Taking macronutrients and micronutrients based on the body’s needs prevents us from diseases and can treat them. Vitamins have proven to help deal with severe acute respiratory syndrome corona virus 2 (SARS-CoV-2) patients. Vitamin C intake seems to boost immunity. Several studies suggested that vitamin C intake can lower the extent of upper respiratory tract infections (URTIs) besides its other biological functions such as collagen formation and wound healing. Vitamin C works as an anti-oxidant, counteracting the free radicals during an infection. Whenever an infection or disease occurs, it causes the production of reactive oxygen species, or such oxidizing agents help in the inactivation of viruses. Vitamin D is another important micronutrient to treat and prevent URTIs. Commonly, it is recommended for bone and teeth health, but it has also been used for regulating and boosting the immune system. Nutraceutical applications of vitamins are inevitable. Different natural products and foods are good sources of vitamins that can be taken for improved functions of the human body and treatment of diseases. Besides the oral route, vitamins C and D can also be supplied via micro or nanoparticles through other routes. An adequate intake of vitamins positively affects the body in the fight against infections. So, it can also help reduce the severity of illness and morbidity of patients suffering from SARS-CoV-2 infection.
... Fresh-cut produce is highly susceptible to discoloration of tissues, water, flavor, aroma loss, and occurrence of diseases due to the high rates of respiration and ethylene production, leading to a vast decline in the shelf life of the produce (Aguayo et al., 2004;Gil et al., 2006;Hodges & Toivonen, 2008) (Table 5). Browning affects the postharvest quality of many fruits and vegetables (Jiang et al., 2004). ...
Derived from tryptophan, melatonin (MT; N-acetyl-5-methoxytryptamine) is a ubiquitous indoleamine that is widely distributed in species ranging from microorganisms to mammals. It has been associated to play vital roles in the human body like cardiac rhythms, immunological enhancement, and antioxidant activity. In plants, it is a pleiotropic molecule with multiple roles, as it not only performs extensive functions like delaying senescence, growth and development regulation, exerting antioxidant effects, and facilitating adaption of plants to certain biotic and abiotic stress responses but also provides resistance to chilling injury and disease development. This paper reviews the latest progress in the multiple roles of MT in fruits, summarizes the pathways for its biosynthesis, and presents the relation of MT with plant hormones, like auxin, cytokinin, ethylene, gibberellins, abscisic acid, jasmonic, and salicylic acid, and highlights the effect of postharvest application of MT on physiology and quality of fruits, action mechanisms, and safety regulations of MT. Recent trends focus on using alternatives that are safe for postharvest produce and do not have major side effects. MT is a better alternative to hazardous chemicals being commercially used in the postharvest management of fruits and providing future directions for its utilization.
... In addition, the variation in the AA content was because the samples were derived from different pineapple varieties. This was consistent with the results of Gil et al., who showed that the Ataulfo mango displayed an AA content of 80 mg/100 g, which was higher than that of other mango varieties [51]. Inglese et al., revealed that the different AA change rates varied between the freshly cut Settembrina and Ottobrina yellow-fleshed peach varieties with increasing storage time [52]. ...
This study compared the quality and storage characteristics of four pineapple varieties to select those displaying adequate storage resistance and those suitable for freshly cut processing. Four varieties of pineapple, namely Tainong No.16, Tainong No.17, Tainong No.11, and Bali, were used to analyze the quality differences in freshly cut pineapple during storage by measuring the quality, physiological indicators, and total microbial count. The results indicated that the nutritional quality and storability of freshly cut pineapples differed significantly among the varieties. During refrigeration at 4 °C, Tainong No.11 and Bali displayed the shortest storage period of 4 d, while Tainong No.17 and Tainong No.16 presented storage periods of 5 d and 6 d, respectively. A sensory evaluation indicated that the Tainong No.16 variety was superior in terms of consumer preference, while the Bali slices were generally rated lower than the other cultivars. Additionally, the sensory properties, weight loss, firmness, and ascorbic acid (AA) content of Tainong No.16 changed the least during storage, with values of 60.75%, 6.48%, 75.15%, and 20.44%, respectively. Overall, the quality order of the four varieties of freshly cut pineapples during storage was: Tainong No.16 > Tainong No.17 > Tainong No.11 > Bali. Moreover, two-way ANOVA showed that the main effect of variety and storage time on the storage quality of fresh-cut pineapple was significant (p < 0.05). The interaction effect of variety and storage time on other quality characteristics of fresh-cut pineapple was significant (p < 0.05) except for Titratable acid (TA) and AA. In conclusion, Tainong No.16 displayed higher storage potential than the other varieties. The results of this work provide application possibilities to promote the successful processing of pineapple cultivars as freshly cut produce.
... The same significant differences occurred on EC PAS-SIVE if compared to other treatments, in terms of α -carotene and β-carotene from cut to 9th day (Table 3). Significant differences occurred on total carotenoids showing the higher mean values of EC + MAP compared to other treatments while in other works carotenoids content of fresh-cut persimmons (Sanchis et al., 2015) and kiwifruit [44] were not affected by antioxidant treatment, nor by storage at 5 °C. ...
Background
Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera -based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera -based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated.
Results
Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO 2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae , yeasts and molds .
Conclusions
The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.
... According to the research results, there is a close relationship between the levels of phenolic compounds and antioxidants, and this relationship was shown in this research to be between 60% chitosan + 40% aloe vera coverage which could maintain phenolic and antioxidant compounds. Gil et al. (2006) found that the highest correlation is between phenolic and antioxidant compounds. Pen and Jiang (2003), in experiments on chestnuts with concentrations of 0.5, 1 and 2% chitosan found the reduction of phenolic compounds to be under the influence of three enzymes, POD, PPO, L-phenylalanine (PAL). ...
In order to investigate the changes in phenolic compounds and antioxidant properties of kiwi slices covered during storage, an experiment was conducted at Islamic Azad University of Sabzevar with three replications. Treatments were: control (no cover), 100% aloe vera, 20% aloe vera + 80% chitosan, 40% aloe vera + 60% chitosan and 100% chitosan. Changes in phenolic compounds, antioxidant properties and the colours of the samples were studied at 7, 14 and 21 days after exposure to 6°. The results showed that at the end of storage the highest phenolic compounds and antioxidant properties were observed in the 60% chitosan + 40%aloevera, and the lowest were observed in control samples. During the storage period antioxidant properties varied in different coatings. Increasing coverage caused an increase in antioxidant properties. Although the 100 percentage of chitosan into coverage were unable to produce desired antioxidants properties. In the colorimetric parameters L* and b* were higher, and parameter a* was lower, than the control samples.
... The quantity of vitamin C in selected fruits after processing is given in Table 1. A study by Gil et al. (2006) reported that fresh-cut mangoes stored at 5 °C retained over 95% of their original ascorbic acid content after six days, significantly higher than that for pineapple, Shahidi et al. Effect of processing on the preservation of bioactive compounds kiwifruit, and cantaloupe which lost 10, 12 and 25% of their vitamin C, respectively, over the same period. ...
Bioactives are natural substances that may function as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic agents. They include phenolic compounds, carotenoids, and vitamins that can exert health-promoting effects. Conventional fruit processing (e.g., heat treatment) can negatively affect the content and possibly the integrity of bioactives in the source material. Meanwhile, non-conventional techniques, such as high pressure processing and pulsed electric field, may increase the extractability of bioactives from the food matrix and enhance their availability for intestinal absorption. Although berries are usually perceived as outstanding sources of antioxidants, other conventional fruits also stand out, such as apple, banana, grape, mango, and orange. Nevertheless, exotic fruits, such as Buriti, mamey, açaí, pitanga, camapu, and tucumã are less frequently consumed, even though they can provide relevant bioactives. Additionally, fruit processing generates by-products containing high-value bioactives that can re-enter the industry cycle while minimizing the quantity of waste generated. Future studies should further examine the potential of exotic fruits using their discarded portions. Thus, identifying the best techniques for their use and maximum phytochemical extraction would be essential to reducing their environmental impact. Additionally, novel functional foods and nutraceuticals can be obtained by exploring the bioactive potential of these feedstocks and their processing discards.
... The change in pH of fruits during storage is often used as an indicator of deteriorative changes in fruits ( Gil et al. 2006 ). In the present study, pH of fresh date fruits was between 5.3-5.7, ...
In fruit processing industry, edible coatings/films are usually applied on various fruits to provide protection against microorganisms and to regulate various biological functions of the fruit. The current research in this domain is more focused on exploring naturally occurring bioactive materials to develop active edible coatings that can offer an extended functionality than just providing barrier properties. Therefore, here we report the application of aloe vera gel-based edible coatings, either as standalone or in combination with lemongrass essential oil to enhance the shelf life of the soft date fruit variety (as soft dates are usually more prone to spoilage). The pure aloe vera gel coatings were aqueous mixtures of 25% aloe vera gel; whereas, nanoemulsion-based coatings of lemongrass essential oil (1-5%) and aloe vera gel (25% aqueous mixture) were prepared through a high-pressure homogenizer. After preliminary physicochemical characterization of the prepared coating mixtures, the date fruit samples were dipped in coating mixtures, dried, and then stored at room temperature for 4 weeks. The analyses of date fruits during the storage revealed that the applied coatings did help in retention of physicochemical attributes (e.g., moisture, texture, and pH) and also significantly prevented microbial growth. More specifically, the nanoemulsions based coatings of lemongrass essential oil (up to 3%) and aloe vera gel exhibited excellent antifungal properties, which is quite remarkable as the date fruits are usually more susceptible to fungal growth than the bacterial growth. Based on these findings, the date fruit processing industry can utilize these natural antimicrobial coatings for the shelf life extension of date fruits.
... Intake of fruits results in prevention of diseases like atherosclerosis, cancer, diabetes, arthritis due to the presence of antioxidants (Betoret et al., 2011), fiber, vitamins and minerals (Cardoso et al., 2013). Many of the fruits (strawberry, grapes, mango and phalsa) are rich in antioxidants, phenols and vitamin C. It was studied earlier that some fruits always appear to be rich in antioxidants and change in values may be due to change in extraction procedure (Tabart et al., 2007), varieties (Howard et al., 2003), state of ripening (Navarro et al., 2006), and meteorological conditions of the production season ( Gil et al., 2006;Ayala-Zavala et al., 2004). ...
The experiment was conducted at Biochemistry Section, Ayub Agricultural Research Institute, Faisalabad Pakistan, during the year 2017-18 to assess the total phenols and antioxidants potential of mango, grapes, banana, guava, mulberry, strawberry, loquat, melon, apricot and phalsa. Fruits samples were obtained from the market of Faisalabad Pakistan, washed, dry at room temperature, extracted their juice/pulp. The juice was stored at 4 °C for further analysis. Juice samples were processed for Vitamin- C, pH, TSS, total phenolics and total antioxidant capacity. The results showed that among all the ten fruits vitamin C was higher in mango (24.33 mg/100 mL) followed by phalsa (19.74 mg/100 mL) and Grapes (11.25 mg/100 mL), whereas lower value was observed in melon (3.3 mg/100 mL) and loquat (3.4 mg/100 mL). Vitamin C for other fruits lies between these. Highly acidic pH of fresh juices of all the fruits was observed except in melon (5.82) and guava (5.38) which is less acidic. Percentage of TSS was higher in phalsa, mulberry and mangoes (13.8, 13.5 and 13.9% respectively) and lesser in melon (5.6%). Antioxidant capacity (% DPPH reduction) was found higher in grapes (91.9%) and mango (91.2%) which was statistically at par with melon (90.9%), while lesser value was observed in mulberry (51.6%). Total phenolics were significantly higher in grapes (1266.4 µg GAE/mL), whereas minimum phenolic contents were found in melon (4.1 µg GAE/mL). Therefore, it was concluded that grapes are more nutritious and healthy fruit than other.
... Fresh-cut produce are usually accompanied by water loss, discoloration of tissues, flavor decline, accelerated respiratory metabolism, physiological aging, and disease occurrence during processing and storage, leading to a great decline in the shelf life of produce (Aguayo et al., 2004;Gil et al., 2006;Hodges and Toivonen, 2008). Browning is one of the main factors affecting the postharvest quality of fresh-cut produce (Jiang et al., 2004). ...
Sweetpotato is an important and nutritionally rich crop. Melatonin (MT) possesses great potential for promoting the postharvest preservation of vegetables and fruit. However, the function of MT in postharvest sweetpotato is rarely characterized. Here, the functional mechanism of exogenous MT was evaluated in fresh-cut tuberous root of sweetpotato. Experimental results revealed that MT treatment strongly delayed the browning of postharvest fresh-cut sweetpotato. During the storage of the fresh-cut tuberous root of sweetpotato, exogenous MT reduced the activities of enzymes related to browning, and decreased the contents of reactive oxygen species (ROS) and the degree of membrane lipid peroxidation. Meanwhile, MT treatment maintained higher antioxidants levels, thus effectively inhibited browning and prolonged shelf life of fresh-cut sweetpotapo. In addition, exogenous MT induced the expression of genes related to the antioxidant pathway in sweetpotato. In conclusion, this study demonstrated that exogenous MT alleviates fresh-cut sweetpotato browning by enhancing anti-oxidative process, thereby laying a theoretical foundation and providing a scientific basis for delaying the browning in sweetpotato by MT treatment in the future.
... Tavarini et al. (2008) reported that there was a significant increase in total phenolic content after storage and a further increase after shelf life. Gil et al. (2006) reported that there was a significant difference in phenol content in kiwifruits stored for 9 days. Phenol content may increase or decrease depending on the storage conditions (Kalt, 2005). ...
The study was conducted to investigate the effects of cold storage temperatures on the quality of kiwifruit harvested over different maturity stages. Two golden kiwifruit cultivars (‘Y368’ and ‘Soreli’) were harvested from Richmond (KwaZulu Natal, South Africa). The fruits were separated into early, mid, and late harvested kiwifruits. Fruits were stored in cold storage at 0 and 2°C for 2 months and after storage, fruits were left to ambient condition (22-25°C) for 7 days for shelf-life study. The experimental design used in the study was a completely randomised design (CRD). Fruits were sampled at harvest, after cold storage, and end of shelf life for soluble solids content (SSC), dry matter (DM), and firmness parameters. The results showed that temperature had a significant effect on all maturity quality parameters such as SSC, DM, and firmness. Early harvested were separated using the 6.2 °Brix minimum threshold and fruit early harvested fruits showed signs of shivering, softening, and had poor postharvest performance, and were sensitive to chilling injury. Mid-harvested fruits with SSC at 6-7 °Brix had a good postharvest performance and maintain firmness at the end of storage and shelf life. Fruits from 0°C had a better postharvest performance compared to 2°C. Late harvested fruits were less firm compared to early and mid-harvest. These findings can suggest that the quality of kiwifruit and its performance during shelf life is affected by the different harvest maturity. The relationship between harvest maturity, cold storage temperatures, and postharvest performance is discussed for better understanding.
... Perkins-Veazie e Collins (2004), observaram perda insignificante de licopeno durante o armazenamento de melancia minimamente processada (7 dias a 2 ° C). Resposta semelhante foi observada por Gil et al., (2006), os autores relataram que ao longo do armazenamento (até 6 dias) o conteúdo total de carotenoides não havia mudado significativamente em melancias minimamente processadas. ...
Objetivo de ampliar o conhecimento e atender as novas demandas do mercado por alimentos minimamente processados, este trabalho se propôs avaliar a influência de diferentes embalagens nos atributos físico-químicos e bioquímicos e conservação pós-colheita de melancias, cv. Smile (polpa de coloração vermelha) e Champagne (polpa de coloração amarela) minimamente processada. Foram realizados dois ensaios realizados simultâneos, um avaliando melancia de polpa de coloração amarela e outra de polpa de coloração vermelha minimamente processadas em diferentes embalagens (bandejas de poliestireno expandido revestida (15 x 15cm) de filme flexível de policloreto de vinila (PVC) (12μm de espessura), bandejas de poliestireno expandido revestida (15 x 15cm) sem filme, sacos plásticos (compostos por polietileno e nylon com cinco camadas e espessura de 0.15 a 0.18 micra) embaladas a vácuo e pote embalagem rígida de polietileno tereftalato (PET) com tampa acoplada, com capacidade de 500mL) , e tempos de armazenamento (0, 2 e 4 Dias após armazenamento - DAA). Sendo o primeiro fator as embalagens e o segundo fator os tempos de armazenamento, com três repetições. Verificou-se que o tempo de armazenamento e o tipo de embalagem influenciaram na manutenção dos atributos físico-químicos nas melancias Smile e Champagne. Em uma visão global desses parâmetros de qualidade (pH, sólidos solúveis, acidez titulável e ratio), podemos inferir que os frutos da melancia Smile minimamente processados, quando in natura (0 DAA) ou quando mantidos em bandeja sem cobertura por até quatro dias sob armazenamento refrigerado (2 e 4 DAA), a melancia Smile apresentou maior conteúdo de licopeno e β-caroteno, sobretudo os frutos mantidos em bandeja sem cobertura de filme plástico, para ambos compostos. A perda de água dos frutos durante o armazenamento, provavelmente foi fator ponderante para o acúmulo de alguns destes compostos estudados.
... Fresh-cut produce are usually accompanied by water loss, discoloration of tissues, flavor decline, accelerated respiratory metabolism, physiological aging, and disease occurrence during processing and storage, leading to a great decline in the shelf life of produce (Aguayo et al., 2004;Gil et al., 2006;Hodges and Toivonen, 2008). Browning is one of the main factors affecting the postharvest quality of fresh-cut produce (Jiang et al., 2004). ...
... Several bioactive compounds have been determined and the beneficial effects demonstrated by in vivo and in vitro studies [2]. Watermelon is also very rich in phenolic compounds, which are mainly derivatives of hydroxycinnamic acid and lycopene which gives watermelon its characteristic flesh red color and powerful antioxidant activity [3] [4]. The main pigment that causes red flesh color in watermelon is lycopene, which is considered one of the most important natural carotenoids in fruits [5]. ...
... However, these fresh-cut products are all highly perishable [2]. Minimal processing operations, which include peeling, slicing, dicing, etc., can cause damage to fruits' surfaces, thus limiting their shelf life compared to unprocessed whole fruits [3][4][5]. Damage caused by the cutting process typically occurs in the form of tissue softening, water loss, color change (surface browning), microbial proliferation, and the appearance of unpleasant odors [4][5][6][7]. In general, the most common preservation systems for fresh-cut fruit include cold storage, the use of modified atmosphere packaging, coating application, or the addition of synthetic preservatives [8][9][10]. ...
This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.
Fruit juice is growing in popularity worldwide due to its excellent wellness properties, and most people usually like to store the juice in the refrigerator to drink it later. The current study was undertaken to compare the stability of antioxidant activity of selected samples (apple, orange, and pineapple) of juice that were fresh (untreated), pasteurized at 70°C for 30 min, and commercially available in Bangladesh at 4°C in refrigerated storage conditions for up to 21 days. The fresh juice was prepared by crushing and pressing the fruits using an electric mixer, and the pasteurized juice was prepared by running the fruits through a pasteurization procedure at 70°C for 30 min in a water bath. The total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA), beta-carotene content, and vitamin C content throughout 21 days of refrigerated storage were studied by using standard methods. The study found that TPC and TFC of the fresh juices (apple, orange, and pineapple) were statistically significant (p<0.05) on 0 and 7 days, whereas pasteurized and commercial juices were statistically significant (p<0.05) on 0, 7, and 14 days. As for TAA, orange and pineapple juices, except fresh pineapple juice, were statistically significant (p<0.05) up to 21 days. In the case of beta-carotene content, only fresh and pasteurized orange juices were statistically significant (p<0.05) on 14 days. Apart from apple, all the juice samples had vitamin C content up to 21 days, and these results were statistically significant (p<0.05) at 0, 7, 14, and 21 days. In addition, most of the samples showed drastic degradation after 7 days for both bioactive compounds and antioxidant activity. It is concluded that the stored fruit juice at 4°C in refrigerated storage conditions should be consumed within 7 days to get the desired properties of the juice.
Lycopene is one of the main carotenoids in our daily diet. Fruit variety, environmental conditions, and maturity stage are the factors affecting the content of lycopene. Various processing techniques and extraction methods may also affect the level of lycopene in different food products, consequently changing the biological role of lycopene. The biological role of lycopene is to defend the tissues of tomatoes (conjugate bonds) and attract predators (red colour). Moreover, storage conditions also impact the lycopene content of fruits, vegetables, and their products. Efficient and novel technological interventions are required for stabilizing lycopene content during postharvest procedures, such as refrigeration, heating, extraction, and transportation. Therefore, the study of different crucial factors concerning the change in lycopene content is required. The present review explores the lycopene content of different food commodities and the effect of postharvest operations and processing techniques on lycopene content. It also highlights the storage impact on the concentration of lycopene which may be useful for future studies.
BACKGROUND Summer pruning of kiwifruit has an important effect on fruit quality and storability. OBJECTIVE: The present study was conducted to investigate the effects of summer pruning time and severity on some quantitative and qualitative characteristics and storability of Hayward kiwifruit. METHODS: The present study was conducted to evaluate summer pruning time (one week after fruit set [1WAFS] and four weeks after fruit set [4WAFS]) and pruning severity (1 - no pruning [control], 2 - shoot pruning after the third or fourth leaf after the last fruit [common pruning], 3 - tip squeezing, and 4 - zero leaf pruning in 20% of fruit-bearing shoots with unlimited growth) on Hayward kiwifruit in 2020 and 2021. RESULTS: The results showed that, at harvest time, the highest average fruit weight and total acid were 124.00 g and 1.74% in the tip squeezing treatment observed in the 4WAFS pruning time in 2021. Zero leaf pruning produced fruits with the highest firmness and antioxidant capacity in 2020 and the highest vitamin C and total phenols in 2021. At the end of 90 days of cold storage, in the tip squeezing treatment, fruit firmness at 4WAFS pruning time was higher than in 1WAFS pruning time in the second year, and the highest antioxidant capacity was in 1WAFS pruning time in the first year. In the second year, the highest vitamin C, firmness, and dry matter were obtained in the zero leaf pruning treatment. In this treatment, the highest total phenols and antioxidant capacity were 133.96 mg GAE/100 g FW and 86.75% , respectively, observed in 4WAFS pruning time in the second year. CONCLUSIONS: Overall, tip squeezing and zero leaf pruning at the time of 4WAFS improved the quantitative and qualitative characteristics at the harvest and cold storage.
Introduction
Chitosan, as a bio-polymer, has many applications in agriculture. Coating fruits and vegetables with chitosan plays a positive role in increasing their shelf-life, since the chitosan coating reduce growth of fungi and preserves the quality of the fruits longer.
Materials and Methods
This study was conducted to evaluate the effect of chitosan treatments (0, 0.25, 0.5 and 1%) and storage time (0, 20, 40 and 60 days) on maintaining quantitative and qualitative parameters and shelf life of grape fruit of Fakhri cultivar. The experiments were factorial based on a completely randomized design with three replications. The fruits were stored for 2 months. Some characteristics of fruits including percentage of weight loss, percentage of berries abscission, percentage of decay of berries, browning of berries and biochemical characteristics including titratable acidity, ascorbic acid content, total phenol, enzymes activity including peroxidase (POD), phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) were measured in order to investigate the best treatment.
Results and Discussion
The results showed that the traits under study were affected by different concentrations of chitosan, with the lowest percentage of weight loss associated with the concentration of 0.5% chitosan. Chitosan, by forming a semi-permeable membrane, regulates gases,and reduces the transfer of water from fruit tissues. The lowest amount of browning of berries was observed in the concentration of 0.5% chitosan. Chitosan is partly prevented from increasing the activity of brown-peroxidase in chitosan-treated fruits. There was no significant difference in concentration of 0.5% chitosan with 1% concentration. The lowest percentage of contamination and percentage of berries abscission was observed in 1% chitosan concentration. It seems that these treatments prevent the effects of ethylene levels and the formation of a swab layer at the site of fruit attachment to the cluster. The slightest increase in the titratable acidity and the lowest decrease of ascorbic acid was observed in the concentration of 1% chitosan. Higher levels of ascorbic acid in fruits that are coated with chitosan may be due to decreased oxygen levels and respiration inhibition. The highest total phenol was related to the control treatment, which may be due to the loss of chlorophyll and the onset of synthesis of phenolic compounds. The highest level of activity of PAL enzyme was observed in the concentration of 0.5% chitosan and the control. This enzyme is stimulated by various live and non-living stresses. In general, the highest activity of peroxidase enzyme was observed in the concentration of 0.5% chitosan and the highest activity of polyphenol oxidase in 1% concentration of chitosan.
Conclusion
It seems that the concentration of 1% chitosan can improve the quality of fruits for a longer time while increasing the shelf life of fruit.
Background: Carrot due to its versatility in culinary uses is considered to be one of the most preferred vegetable. The carrot in Pakistan ranks third among winter vegetables, but due to adoption of improper postharvest techniques and storage, it leads to a great reduction in its quality.
Objective: The study was carried out to assess the effect of different treatments on quality characteristics of carrot.
Methodology: The study was carried out at the Laboratory of Farm Structures, Sindh Agriculture University Tandojam, Pakistan. Freshly harvested mature carrots free from damage and fungal attack were obtained from field. The carrot samples were subjected to different post-harvest treatments i.e. 40 ºC hot water dip for 2 minutes, 50 ºC hot water dip for 2 minutes, 0.4% concentration of calcium chloride (CaCl2) dip for 2 minutes and tap water.
Results: The results revealed that moisture content and firmness decreased with increasing storage duration, whereas weight loss, fungal incidence and total soluble solids increased with increasing storage duration. The carrots treated with 0.4% concentration of CaCl2 dip for 2 minutes had maximum moisture content (78.32%) and firmness (4.12 lbs), with minimum weight loss (41.33%), fungal incidence (38.14%) and total soluble solids (10.43%), followed by 40 ºC hot water dip for 2 minutes, 50 ºC hot water dip for 2 minutes and tap water.
Conclusion: The carrots treated with 0.4% concentration of CaCl2 dip for 2 minutes showed better quality characteristics at the end of storage. The adoption of this treatment should therefore be encouraged in the developing countries for extending the quality characteristics of carrots.
Sea quill (Drimia maritima) is a perennial bulbous plant used in traditional medicine. This plant grows in the southern parts of Iran, but there is limited information about its propagation methods. Seed sowing is one of the methods of propagation of the plant, but there is no information about the effect of environmental stresses on the propagation methods of this plant.
In the present experiment, the effect of temperature (15, 20 and 25 °C) and sodium chloride (0, 50, 100, 150, 200 and 250 mM) treatments on seed germination and early seedling growth of Sea quill was investigated. The results showed that the highest percentage of seed germination, seed germination index and seedling growth were in the treatment without sodium chloride and temperatures of 20 and 25 °C. Increasing the concentration of sodium chloride caused a significant decrease in seed germination percentage, germination index, germination rate index, seedling vigor index, fresh weight and seedling length. At concentrations of 50 to 150 mM sodium chloride, these indices at 20 °C had a significant increase compared to temperatures of 15 and 25 °C. The results of the present experiment showed that the Sea quill is sensitive to salinity in the germination stage and the temperature of 20 °C is the appropriate temperature for the germination of the Sea quill seed. It is suggested that more experiments be performed to improve seed germination and seedling growth of Sea quill under salinity stress.
There is a diverse array of berries found wild in tropical, temperate and arid ecosystems or cultivated in both field and control environments across the globe. It is evident berry genetics, species, growth environment, cultivation techniques, postharvest management practices, packaging and processing affect the nutritional and functional properties of berries. The level and composition of functional and nutritional compounds in berries are primarily responsible for their health promotive properties. In particular, anthocyanins and flavonoids are shown to be very effective in managing, treating and reducing CVD risks in humans; and the effects are even more pronounced when combined with personalized nutrition or
diets and physical activities. Globally, there is a steady increase in CVD incidences and associated deaths. There is a need for interventive strategies to reduce these CVD incidences and associated deaths. Personalized nutrition and diets containing increase levels or consumption of fresh berries, berry-based functional foods, nutritional products, or nutraceuticals could be an effective long-term strategy to reduce CVD disease risks, as well as improve population health globally.
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
In this work, watermelon rind‐derived carbon aerogel (WRCA) was synthesized via a facile and green procedure including hydrothermal combined freeze‐drying and pyrolysis technique. The influences of pyrolysis conditions on the characteristics, adsorption capacity, and energy storage of the produced WRCA were thoroughly investigated under two distinctive pyrolysis conditions in the N 2 and CO 2 media to obtain the corresponding WRCA‐N and WRCA‐C products, respectively, at different temperatures (600, 700, and 800 o C). As a result, WRCA‐N samples exhibited notable hydrophobicity with a wetting angle of 127 o , showing excellent concordance with the adsorbent field. Furthermore, the maximum adsorption capacity of used coconut oil, hexane, butanol, and chloroform for WRCA‐N pyrolyzed at 800 o C (WRCA‐N800) reached 70.521, 53.506, 58.102, and 59.913 g/g, respectively, whilst the adsorption process also followed the pseudo‐first‐order kinetic model. On the other hand, WRCA‐C held up considerable hydrophilic traits and cannot be used to adsorb organic matters. Nonetheless, WRCA‐C activated at
600 o C (WRCA‐C600) indicated the best physicochemical properties and energy storage capacity with better specific capacitance (190 F/g) compared to WRCA‐N600 (31.40 F/g), thanks to its large specific surface area, high porosity (91.27%), and higher hetero‐element O content (9.79%) than other samples. Additionally, the electrochemical characteristics of WRCA‐C600 electrode were alternatively confirmed using the 2‐electrode supercapacitor model, demonstrating an incredible energy density (26.38 Wh/kg) and power density (2374.50 W/kg). The obtained results demonstrate the promising applications of carbon aerogel synthesized from the watermelon rind in the adsorption and energy storage sectors.
Pineapple production is under threat due to climate change. Hence, it is critical to maintain a diverse gene pool to develop improved cultivars. Cryopreservation represents a viable option for the long-term storage of germplasm with minimal space requirements and maintenance. Methods have been developed for cryopreservation of pineapple shoot tips but there is minimal information on the field performance of cryostored germplasm. Hence, the current study investigated the field performance of pineapple shoot tips after storage for 24 h, one, two and three years. The plant morphological characteristics assessed (plant height, D leaf (middle-aged) characteristics, fresh mass, number of leaves and stem base diameter) showed no differences between control or cryostored plants. For example, plant height across all treatments ranged from 97.45 ± 0.37 to 97.83 ± 0.28 cm and fresh mass from 4 735.79 ± 10.25 to 4 762.04 ± 13.15 g. In addition, it was established that fruit morphological characteristics, such as length, diameter and mass, were not affected by cryostorage. Furthermore, the nutritional content of fruit remained similar in plants regenerated from control or cryostored shoots. The ascorbic acid content of fruit showed little variability from 76.44 ± 0.12 in the control group to 76.53 ± 0.05 mg/100 ml juice in fruit regenerated from shoot tips stored for three years. Similarly, no differences were found in the levels of total titratable acids, overall acidity or pH. The Brix content indicated no significant differences in the values obtained from fruit produced from control plants (13.88 ± 0.04) or those from plants regenerated following cryostorage (13.84 ± 0.02 to 13.89 ± 0.03). Collectively, the results indicated that storage of pineapple shoot tips for up to three years did not have any adverse effects on field performance of plants or on fruit characteristics. This provides evidence that cryopreservation offers a suitable tool for the long-term storage of germplasm.
Red velvet mite (RVM) is an arachnid arthropod, having bright red colour makes the creatures easy to attract. Among the mite species, it is one of the largest and grows up to 15mm to 20 mm. A thick layers of glossy hairs, gives it a velvety appearance. Usually fore pair legs are used for sensations. Like other mites, the adults have 4 pairs of legs while the larvae have only 3 pairs (fig.1). This creature is not only famous for its bright red velvety body which looks beautiful but also known for its therapeutic usage in the treatment of paralysis and sexual dysfunction (Oudhia, 2003). Further, the deep red color indicates the warning behavior to its predators to refrain their consumption. Apart from this, it is graced with dozens of common names such as rain’s insect, scarlet fly, bride of the sea-farer, queen mite, rain mite, velvet bride, little old lady of monsoon and many more that are used invariably.
This study intended to enhance fruit quality, extend shelf life and maintain quality of ‘Keitt’ mango (Mangifera indica L.) by using edible compounds without affecting quality or taste. Pre-harvest foliar treatment using calcium lactate (CaL) was applied at 1 and 2% alone or in combination with one of the post-harvest dipping treatments of 2% ascorbic acid (AsA) or 0.3% kojic acid (KA), before storage at 4°C for 12 days during two successive seasons. Pre-harvest treatment with calcium lactate at 2% significantly enhanced the quality of ‘Keitt’ mango fruits at harvest. It was observed that all the conducted treatments were effective in maintaining the quality of the pre-prepared ‘Keitt’ mango as compared to the untreated ones. Pre-harvest application of 2% CaL + post-harvest 2% AsA was the most effective treatment under experimental conditions in terms of total phenols, ascorbic acid, TSS/acid ratio, overall appearance, colour purity, browning incidence, and decay percentage. CaL at 2% showed the lowest significant values of CPLW and it maintained the highest significant firmness compared with control.
Precooling showed promises treatment for chilling injury symptom in the fruit. The research aimed to determine the effect of pre-cooling dan coating treatment using chitosan to the internal browning symptoms of pineapples during cold storage at 10°C. The pineapples of cultivar “Smooth Cayenne” were treated with 6 treatments, namely P0C0 (no pre-cooling and no chitosan), P0C1 (no pre-cooling and chitosan), P1C0 (1-day pre-cooling and no chitosan), P1C1 (1-day pre-cooling and chitosan), P2C0 (3-day pre-cooling and no chitosan), P2C1 (3-day pre-cooling and chitosan). Fruits qualities were evaluated by their weight loss, firmness, chilling injury, and chemical compounds including titratable acidity, phenol compounds, and reducing sugar. The analyses were performed on day 7, 14, 21, 28, and 28+3 days of storage. Each treatment was replicated three times and the data was analyzed using factorial complete randomized design (CRD). The result showed that pre-cooling and chitosan was able to inhibit chilling injury and prolong the shelf life of “Smooth Cayenne” pineapple.
In this study, 30 watermelon lines which were selected as a result of the data obtained from the “Characterization of Post-Harvest Bioactive Properties of Watermelon Gene Pure Lines in Advanced Breeding Programs” project were hybridized and hybrid seeds were obtained in 2016. These hybrid seeds were planted in an open field in 2017 and 2018 and harvested in July. In 2017, the values of L, a, b, C *, titratable acidity and pH values were found to be statistically insignificant while the value of ho was found to be significant. In 2018, L, a, b, C *, ho, and pH values were found to be significant. Total carotenoid, lycopene and β-carotene values were found to be important in 2017, whereas in 2018, only β-carotene values were found to be significant. Ascorbic acid, total phenol, antioxidant activity, citrullin, pectin methylesterase, chitinase, fructose, glucose, sucrose and SOPM values of hybrids in 2017 and 2018 were found to be significant in both years.
Bu çalışma 2019 ve 2020 yıllarının ilkbahar aylarında yürütülmüştür. Çalışmada; anaç olarak Cucurbita maxima×Cucurbita moschata melezi ticari anaçlarından TZ148 ve Nun9075, Lagenaria spp. anaçlarından Argentario hibrit anacı ve 3335 numaralı lokal genotip, Citrullus amarus grubundan PI296341 ve ayrıca her hat kendi üzerine aşılanarak kullanılmıştır. Kalem olarak ise Alata Bahçe Kültürleri Araştırma Enstitüsü tarafından geliştirilen 187×125 ve 11×162 karpuz hibritlerinin ebeveynleri kullanılmıştır. Aşısız bitkiler ise kontrol grubunu oluşturmuştur. Araştırma iki aşamadan oluşmaktadır. Birinci aşamada; bütün anaçlar kendi içerisinde çimlenme ve çıkış açısından değerlendirilmiştir. İkinci aşamada ise her ana ebeveyn her anaç kendi içerisinde olmak üzere; 1-aynı anaç üzerine aşılı baba ebeveynden, 2- kendi üzerine aşılı baba ebeveynden ve 3-aşısız baba ebeveynden getirilen çiçek tozları ile tozlanmış, elde edilen hibrit tohumlarda çimlenme oranı (%), ortalama çimlenme süresi (gün), çimlenme hız indeksi, çıkış oranı (%), ortalama çıkış süresi (gün) ve çıkış hız indeksi üzerine etkileri incelenmiştir. Her iki yılda da alınan bütün sonuçlar göz önünde bulundurularak; tüm anaçlar bir arada ve ayrı ayrı değerlendirilecek olursa toplam çimlenen ve çıkan sayıları bakımından uygulamalar arasında fark bulunamamıştır. Ortalama çimlendirme süresinde kısalma ve buna bağlı olarak çimlenme hız indeksini arttırma bakımından yıldan yıla ve kombinasyondan kombinasyona değişmekle beraber, genel olarak en iyi sonuçların TZ148 üzerine aşılananlardan alındığı, ayrıca Nun9075 üzerine aşılamanın ortalama çıkış süresini kısalttığı söylenebilir.
Pineapple is one of the most important commercial fruit crops served in fresh-cut form which is convenient for the consumers. However, fresh-cut pineapple induces the activity of phenolic compounds which triggers the generation of brown or dark pigments. Browning incidence (BI) directly influences the fruit’s acceptability and marketability. Therefore, different exposure times (5mins, 10mins, 15mins and 20mins) and types of LED lights (white, red and blue) were applied on fresh-cut pineapple stored at 5oC storage for twelve days to reduce BI. A significant interaction between the two factors was recorded in lightness coefficient, chroma, total phenolic and ascorbic acid (AA) contents. Regardless of exposure times, all types of LED lights, mainly the blue light, succeeded in delaying BI in fresh-cut pineapple. In conclusion, blue light had a tendency to delay BI and maintain the other postharvest quality attributes of fresh-cut pineapple.
The composition of some organic and mineral contents in the pulp of Citrullus lanatus (watermelon) through two stages of development namely unripe and riped were determined. The result obtained revealed that ripe Citrullus lanatus contains large amount of carbohydrate (6.5%) as compared with the amount detected in the unripe (3.5%).The moisture (water) content was found to be very high in the fruits at both the two stages (unripe 94.8% and ripe 91.5%). Lastly some mineral contents quantity were also determine as follows; for the unripe (potassium 0.81%, calcium 0.31% and Iron 0.004 %) while for the ripe (potassium 0.89%, calcium 0.29% and Iron 0.005%). The output of this research shows that both organic and mineral content watermelon increases with ripening, whereas the moisture content decreases.
Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and antioxidant capacity of the slices till six days of storage. Isothiocyanates were also retained better due to glucose dip. Biplot generated through principal component analysis of head space volatiles from fresh and stored radish slices showed that fresh and glucose treated slices grouped together with 4-methyl thio-3-butenyl isothiocyanate. Accumulation of sulphurous volatiles such as methyl disulphide, dimethyl trisulphide, 2-pentanethiol was observed in control (undipped) radish slices, indicating their probable role as spoilage indicator volatiles. Thus, glucose pre-treatment can be considered as a practical method for quality retention of fresh-cut radish.
Supplementary information:
The online version contains supplementary material available at 10.1007/s13197-021-05276-1.
The nutritional quality of many fruits and vegetables is regulated by pre-harvest management factors that can be manipulated to attain desired quality standards. In this study, the impact of seed nanopriming on the phytochemical composition of watermelon was studied. Seeds of two watermelon varieties namely: River Side (diploid) and Maxima (triploid) treated with two nanomaterials (silver nanoparticle and turmeric nanoemulsion) along with untreated seeds were grown in five locations over two seasons. Physico-chemical properties and phytochemical profiles were assessed after mature fruits were harvested and stored at 23 °C for 0, 10, and 20 d. Key physico-chemical characteristics that were impacted by storage included fruit weight, rind thickness, pH, and soluble solid content. Similarly, levels of health-promoting compounds such as carotenoids, l-citrulline, and total ascorbic acid were maintained and/or enhanced in watermelons after 10 d of storage compared to untreated fruits at harvest. However, l-citrulline (10.40 g/kg) and total ascorbic acid (57.52 g/kg) was significantly reduced in watermelons after 20 d of storage (8.6 and 19.09 g/kg, respectively) regardless of treatment and location (p < 0.05) in River Side and the trend is similar in Maxima. Combined analysis across all locations demonstrated non-significant treatment effect on the levels of health-promoting compounds among the control and the nano-treated watermelons. These observations suggest that seed priming with nanomaterials does not have any detrimental effect on the fruit's functional quality and the consumer’s health.
Carrots of uniform size were wrapped tightly within a plastic cling film and stored under refrigeration conditions for a period of 24 days. The roots were analyzed for changes in phenolics, carotenoids, antioxidant activity, texture and optical properties at every 6th day. Total carotenoid levels decreased from 12.68 to 8.17 mg/100 gm during the storage and a similar change in phenolics was observed with values decreasing from 41.63 to 32.31 mg GAE/100 gm. Collective losses of both carotenoids and phenolics negatively affected antioxidant activity in carrots with figures decreasing from 16.50 to 11.07%. The refrigeration storage of carrots also had an influence on its optical and textural characteristics at significant levels (p < 0.5). Texture change in carrots was more profound in core sections of root during the storage. A strong positive correlation was observed for antioxidants with carotenoids, phenolics, L* and a* values.
Glycosidically bound volatiles are important precursors of overall aromas in fresh-cut fruit and this bound volatile can be deglycosylated to free forms by the catalyzation of β-glucosidase. The profiles of sugars, free and bound volatiles of fresh-cut pineapple subjected to 4 ºC and 20 ºC were investigated. Results showed that cutting induced the increase of total sugars and sucrose in fresh-cut pineapple compared with whole pineapple, but contents of total sugar and sucrose decreased along with the storage. Cutting promoted the increase of most free esters, aldehydes, ketones and lactones at 1 d. Correspondingly, most esters, aldehydes, ketones and lactones in bound from were decreased by cutting with the induction of β-glucosidase. Besides, most free volatiles exhibited increased trends at 1 d and then decreased afterwards. Most bound volatiles exhibited decreased trends during the storage. Furthermore, in 20 ºC stored fresh-cut pineapple, most free esters decreased sharply during 4 d storage, and odor flavors became the most abundant aromas, like isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl acetate, and ethanol. A total of 14 volatiles were identified in free and bound forms, and cutting inhibited the accumulations of these bound volatiles but boosted the emissions of these free volatiles, correspondingly.
Food wastage and shortage of workforce are some of the major problem militating against crop production. The purpose of this research was to improve the physical and mechanical properties of sweet pepper (cv. Goliath F1) fruits in order to optimize harvesting, handling, and processing machines. Goliath sweet pepper plants were pre-harvest treated with CaCl2 and KCl solutions at 100 mg/L and 200 mg/L concentrations, respectively. The treatment was done twice weekly, starting from the fruits' flowering stage, till when they were harvested at the deep green maturity stage. All the fruits harvested subjected to physico-mechanical tests according to ASTM International procedures. Results obtained from the test revealed that the treatment options affected all the parameters (fruit weight, moisture content, spoilage rate and firmness) of the fruits, even during storage period. The study revealed that fruits produced with KCl had better body weight, and experienced lower physiological weight loss, than the fruits produced with CaCl2 and the control. Likewise, the results revealed that the fruits produced with CaCl2had better fruit firmness than the fruits produced with KCl and the control. This study results will be useful to engineers for the design and optimization of equipment for sweet pepper production.
Whole fruit and fresh-cut pieces from 4 types of melon were stored for up to 10 d at 0 and 5 °C. After the wound stress period, no differences in the respiration rates were found between intact and the fresh-cut melon. Softness, weight loss, translucency, wound stress, and respiration rate were lower and sensorial quality higher during storage at 0 °C than at 5 °C. Cut cylinders showed a low degree of softness, high translucency, and a poor processing efficiency. Slices showed a higher softness but lower translucency. Trapezoidal sections showed a behavior intermediate between cylinders and slices. For the fresh-cut melon, the best results were obtained with Amarillo trapezoidal sections and a storage temperature of 0 °C.
Cantaloupe melon pieces (1.8 cm dia × 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with the blunt borer were unacceptable by d 6 due to surface translucency and color changes. Borer sharpness did not affect changes in decay, firmness, sugar content, or aroma, but blunt-cut pieces had increased ethanol concentrations, off-odor scores, and electrolyte leakage compared to sharp-cut pieces. Respiration rates at 5 °C were similar for both cutting treatments, but ethylene production rates were sometimes higher in pieces cut with the blunt blade.
The shelf-life of chilled cut orange was evaluated in terms of physical and chemical quality characteristics, microbial contamination and sensorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 °C. Evaluations were performed at different times of storage. The respiration rate of the fresh-cut orange was also evaluated. No significant increase was noticed in relation to the whole fruit which means that this was not the factor responsible for an accelerated deterioration of the product. During the first eight days of storage the major quality parameters remain almost unchangeable, except for titratable acidity which decreased around 36% and ascorbic acid content which decreased around 22%. With respect to microbial contamination low temperature determined a considerable shelf-life (15 days). Sensory quality was the parameter which determined the shelf-life of cut orange to five days at 4 °C due to flavour changes.
The marketable period of fresh-cut 'Tommy Atkins' and 'Kent' mango cubes was 3 to 5 days at 10 degrees C and 5 to 8 days at 5 degrees C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 degrees C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.
Approximately 200 studies that examined the relationship between fruit and vegetable intake and cancers of the lung, colon, breast, cervix, esophagus, oral cavity, stomach, bladder, pancreas, and ovary are reviewed. A statistically significant protective effect of fruit and vegetable consumption was found in 128 of 156 dietary studies in which results were expressed in terms of relative risk. For most cancer sites, persons with low fruit and vegetable intake (at least the lower one-fourth of the population) experience about twice the risk of cancer compared with those with high intake, even after control for potentially confounding factors. For lung cancer, significant protection was found in 24 of 25 studies after control for smoking in most instances. Fruits, in particular, were significantly protective in cancers of the esophagus, oral cavity, and larynx, for which 28 of 29 studies were significant. Strong evidence of a protective effect of fruit and vegetable consumption was seen in cancers of the pancreas and stomach (26 of 30 studies), as well as in colorectal and bladder cancers (23 of 38 studies). For cancers of the cervix, ovary, and endometrium, a significant protective effect was shown in 11 of 13 studies, and for breast cancer a protective effect was found to be strong and consistent in a meta analysis. It would appear that major public health benefits could be achieved by substantially increasing consumption of these foods.
Since the discovery of vitamin A as a fat-soluble growth factor in the early part of the century, research into carotenoids and retinoids has attracted the attention of many scientists. These two groups of compounds are still being actively studied all over the world since many gaps in knowledge exist and new frontiers are being pursued. Recent developments in studies into the possible roles of carotenoids and retinoids beyond their classical functions in vision have created a great deal of excitement in the biomedical community. This review covers a wide range of topics pertaining to these two closely related compounds. Particular emphasis is given to the functions of these compounds and their roles in human nutrition. Various aspects of vitamin A deficiency and studies on carotenoids and retinoids in cancer development and prevention are reviewed in some detail.
The terminologies used in color communication are defined and discussed. Developing a foundation of basic color terms will help keep everyone on the same page and give the user the tools to ask the right questions. Developing a clear communication is expected to help avoid confusion and learn how to ask clients technical questions. It is concluded that if a common color vocabulary is established with clients, the percentage of successful jobs will increase substantially.
Minimally processed refrigerated (MPR) fruits and vegetables are slightly modified fruits and vegetables that retain characteristics of freshness during expanded shelf-life. Fresh fruits and vegetables, which are used to prepare MPR fruits and vegetables, supply over one-fourth of the ascorbic acid and about one-fourth of the vitamin A in the American diet (USDA 1990).
Consumer preferences for fruits and vegetables with fresh-like quality and convenience have lead to a new category of foods, called minimally processed or lightly processed fruits and vegetables. Acceptability of lightly processed fruits and vegetables depends upon their flavor, texture and appearance. Lightly processed fruits and vegetables are usually more perishable than the fresh produce from which they are made. To reduce their perishability, lightly processed fruits and vegetables are subjected to a combination of mild processing treatments, which are designed so that their preservative effects are complimentary, and the fresh-like quality of the products remains intact.
Red fleshed watermelons are an excellent source of the phytochemical lycopene. However, little is known about the stability of lycopene in cut watermelon. In this study, lycopene stability and other quality factors were evaluated in fresh-cut watermelon. Twenty melons each of a seeded (Summer Flavor 800) and a seedless (Sugar Shack) variety were cut into 5cm cubes and placed in unvented polystyrene containers, sealed, and stored at 2°C for 2, 7, or 10 days. At each storage interval, melons were evaluated for juice leakage, changes in carotenoid composition, color, soluble solids content (SSC), and titratable acidity. Headspace carbon dioxide and ethylene were monitored during storage intervals. Juice leakage after 10 days of storage averaged 13 and 11% for the seeded and seedless melons, respectively. Lycopene content decreased 6 and 11% after 7 days of storage for Summer Flavor 800 and Sugar Shack melons, respectively. β-Carotene and cis lycopene contents were 2 and 6mgkg−1 for Summer Flavor 800 and Sugar Shack, respectively, and did not change with storage. After 10 days of storage, CIE L∗ values increased while chroma values decreased, indicating a lightening in color and loss of color saturation in melon pieces. Symptoms of chilling injury, such as greatly increased juice leakage, or lesions on cubes, were not seen on the fresh-cut cut watermelon after 10 days storage at 2°C. Puree pH increased and SSC decreased slightly after storage. Carbon dioxide levels increased and oxygen levels decreased linearly during storage, creating a modified atmosphere of 10kPa each of CO2 and O2 after 10 days. Fresh-cut cut watermelon held for 7 or more days at 2°C had a slight loss of SSC, color saturation, and lycopene, most likely caused by senescence.
Carbon dioxide-enriched atmospheres are used to reduce the incidence and severity of decay and to extend the postharvest life of strawberries. The influence of CO2 on the postharvest quality parameters of strawberries, particularly the stability of anthocyanins and other phenolic compounds, was investigated. Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20%, or 40% CO2 at 5 °C for 10 days. Samples were taken initially, and after 5 and 10 days of storage, and color (L* a* b* color space), pH, TA, TSS, and firmness were measured. Anthocyanins and other phenolics were analyzed by HPLC. Elevated CO2 degraded internal color while air-treated fruit remained red. Internal and external tissues differed in composition and concentration of phenolic compounds. CO2 had a minimal effect on the anthocyanin content of external tissues but induced a remarkable decrease in anthocyanin content of internal tissues. Factors, such as pH and copigmentation, that could explain this degradation are discussed. Keywords: Fragaria × ananassa; controlled atmosphere; quality parameters; anthocyanins; phenolics
The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC−DAD−ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC−MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350−460 mg/kg hydroxycinnamates and 430−550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180−190 mg/kg hydroxycinnamates and 210−330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38−50 mg/kg hydroxycinnamates and 23−30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300−320 mg/kg hydroxycinnamates and 660−695 mg/kg procyanidins in flesh) and Snow Giant (125−130 mg/kg hydroxycinnamates and 520−540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics. Keywords: Nectarine; peach; plum; Prunus persica; P. salicina; Rosaceae; phenolics; polyphenols; flavan-3-ols, hydroxycinnamates; flavonols; anthocyanins; HPLC−MS
Carotenoids form one of the most important classes of plant pigments and play a crucial role in defining the quality parameters of fruit and vegetables. Their role in the plant is to act as accessory pigments for light harvesting and in the prevention of photo-oxidative damage, as well as acting as attractants for pollinators. Their function as antioxidants in the plant shows interesting parallels with their potential role as antioxidants in foods and humans. Carotenoids are products of the isoprenoid biosynthetic pathway. The enzymes leading to carotenoid biosynthesis have all been characterised, and more recently the genes encoding these enzymes have been cloned from bacteria, fungi and plants. New information on enzyme activities and the factors leading to the regulation of the pathway is reviewed. Vitamin A deficiency is a widespread problem in the developing world, causing blindness, particularly in the young. This has driven research into finding ways of introducing provitamin A carotenoids into staple crops, and this has recently been achieved in rice and canola through genetic manipulation. The fact that carotenoids show protective activity in vitro and in vivo against a variety of degenerative disease end points has also give impetus to studying whether increasing intakes of the commonly consumed carotenoids would have public health benefits in the developed world. Human intervention studies have been undertaken using supplements of β-carotene rather than utilising foods with enhanced carotenoid levels, but no potential benefit has been shown. Indeed, there is evidence of an increased health risk from the consumption of β-carotene supplements. These observations suggest that the threshold between the beneficial and adverse effects of some carotenoids is low and provides a strong stimulus to further understanding the functional effects of specific carotenoids. Specific needs for future research are identified in the review.© 2000 Society of Chemical Industry
S ummary
Reactions involving free radicals are an inherent feature of plant senescence and appear to contribute to a process of oxidative deterioration that leads ultimately to cell death. Radical species derived from molecular oxygen are the primary mediators of this oxidative damage, but non‐radical excited states of oxygen, specifically singlet oxygen, may also be involved.
Several lines of evidence suggest that degradation of lipids in senescing membranes and the ensuing release of free fatty acids initiate oxidative deterioration by providing substrate for lipoxygenase. In some tissues, lipoxygenase activity increases with advancing senescence in a pattern that is consistent with its putative role in promoting oxidative damage. However, there are important exceptions to this which may be explained by the fact that the timing and extent of peroxidative reactions initiated by lipoxygenase are likely to be determined more by the availability of substrate for the enzyme than by changes in its activity. There are both membranous and cytosolic forms of lipoxygenase in senescing tissues, and peroxidation of membrane lipids appears to be initiated by the membranous enzyme once the appropriate fatty acid substrates, linoleic acid and linolenic acid, become available. Since lipid peroxidation is known to form alkoxy and peroxy radicals as well as singlet oxygen, these reactions in membrane bilayers are probably a major source of activated oxygen species in senescing tissues. Further‐more, there are indications that activated oxygen from the lipoxygenase reaction can become substrate for the cytosolic form of the enzyme which, in turn, may raise the titre of activated oxygen during senescence. Additional possible sources of increased free radical production in senescing tissues include peroxidase, which shows greatly increased activity with advancing age, leakage of electrons from electron transport systems to oxygen, in particular from the photosynthetic electron transport system, and decompartmentalization of iron, which would facilitate formation of the highly reactive hydroxyl radical from the less reactive superoxide anion.
A variety of macromolecules can be damaged by activated oxygen. Unsaturated fatty acids are especially prone to attack, and this implies that membranes are primary targets of free radical damage. The manifestations of this damage in senescing tissues range from altered membrane fluidity and phase properties to leakiness that can be attributed to a destabilized and highly perturbed membrane bilayer. There is also a progressive breakdown of cellular protein with advancing senescence. Free radicals can inactivate proteins by reacting with specific amino acid residues, and a number of in zitro studies have indicated that such alteration renders the proteins more prone to hydrolysis by proteases. Thus, although there is no direct evidence linking enhanced proteolysis during senescence to free radical damage, there is reason to believe that this may be a contributing factor.
Wounding of certain plant tissues also initiates a series of reactions that revolve around the breakdown of membrane lipids and their peroxidation. Indeed, as in the case of senescence, membrane deterioration follokving wounding appears to be facilitated by a self‐perpetuating wave of free radical production emanating from peroxidation within the lipid bilayer. There is also recent evidence for activation of an O 2 ⁻ ‐producing NADPH oxidase in plant tissues following fungal infection that may be analogous to the well‐characterized O 2 ⁻ ‐generating NADPH oxidase associated with the plasma membrane of polymorphonuclear leukocytes. This raises the interesting possibility that plants and animals share a common defence response to invading organisms.
C ontents
Summary
317
I.
Introduction
318
II.
Species of activated oxygen
319
III.
Sites of activated oxygen production
319
IV.
Free radical production during senescence
323
V.
Targets of free radical damage in senescing tissues
330
VI.
The role of free radicals in seed ageing
336
VII.
The role of free radicals in wounding
337
VIII.
Concluding remarks
338
Acknowledgement
338
References
338
Consumption of fresh or minimally processed fruits and vegetables is increasing due to consumer concern about the effects of processing on nutrients in foods. Relatively little information is available in the literature regarding specific storage and handling techniques that have an impact on nutritional value for fruits and vegetables. Commonly used technologies such as low temperature and controlled atmosphere storage affect vitamin content. The information about other operations such as preparation for the table and irradiation on vitamin losses is fragmentary and may not reflect current practices. It appears that conditions that preserve sensory quality of fruits and vegetables also maintain nutritional value.
The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf-life of 9–12 days if treated with 1% CaCl2 or 2% Ca lactate, and stored atO-2°C and >90% relative humidity in an C2H4-free atmosphere of 2 to 4 kPa O2 and/or 5to10kPaCO2.
Detection was by UV absorbance (after pre-column derivatization of dehydroascorbic acid with 1,2-phenylenediamine). When absent, isoascorbic acid could be used as internal standard. Isocratic separation was accomplished in 11 min using the eluent, methanol-water (5:95, v/v) containing potassium dihydrogen phosphate (50 mM) and the counterion hexadecyltrimethylammonium bromide (5 mM). Sample preparation steps using Sep-pak C18 cartridge were minimal. Ten ppm could be detected for each compound with good reproducibility (c.v. <2%). The method was used to determine vitamin C content in selected foods and beverages.
The phenolic composition of authentic pineapple juice concentrate was analyzed by HPLC. Nine major peaks accounting for 70% of total peak area were characterized and their concentrations measured in 54 commercial samples. Means and standard deviations were as follows (mg/100 mL single-strength juice, normalized to 12.8 °Brix): tyrosine, 3.6(1.4); serotonin, 1.8(0.8); dimethylhydroxylfuranone, 1.4(0.7); dimethylhydroxylfuranone β-glucoside, 6.2(3.0); tryptophan, 2.2(0.9); S-sinapyl-L-cysteine, 1.1(0.6); N-γ-L-glutamyl-S-sinapyl-L-cysteine, 2.3(1.1); S-sinapyl glutathione, 5.4(1.4); and a p-coumaric acid-like phenolic compound (calculated as p-coumaric acid), 0.5(0.4). This information will be useful for evaluation of authenticity and quality.
Lycopene, a carotenoid, has antioxidant properties that may reduce the incidence of certain cancers. Watermelon (Citrullus lanatus (Thunb) Matsum & Nakai) is a natural source of lycopene, with a reported average content of 48.7 µg g−1 fresh weight based on samples taken from retail produce. This study demonstrated the variability of lycopene content in 11 red-fleshed watermelon cultivars grown at one location, representing seedless, open-pollinated and hybrid types, and in commercially shipped hybrid and seedless melons, representing seasonal production periods. Tristimulus colorimeter a* and chroma values were positively correlated with lycopene values, but linear or quadratic regressions of colorimeter data against lycopene values were not significant. Tristimulus colorimeter readings from cut melons were compared to amounts of lycopene extracted from the same melons. Lycopene content varied widely among cultivars, with four cultivars having mean values greater than 65.0 µg g−1 fresh weight. Seedless types sampled tended to have higher amounts of lycopene (>50.0 µg g−1 fresh weight) than seeded types. Watermelon lycopene content changed for some cultivars with production season.
Published in 2001 for SCI by John Wiley & Sons, Ltd
The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf-life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O2 acted synergistically with CO2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.
ABSTRACT‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5-fold at 1 and 10°C and by 2-fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20°C.
This study further examines the factors which affect the chromatographic response of carotenoids and contribute to analytical variation and inaccuracies in their quantitative determination. A method for the analysis of carotenoids in vegetables and fruits is described and data are presented for the carotenoid content of vegetables and fruits commonly consumed in the UK. The addition of a solvent modifier (triethylamine) to the mobile phase was shown to improve the recovery of carotenoids from the column from around 60% to over 90%. The linearity and reproducibility of the chromatographic response was investigated and the robustness and reproducibility of the method was measured using a reference vegetable material developed in the laboratory. Short and longer term reproducibility showed an average CV of around 8% for all carotenoids. Analysis showed that good sources (>1000 μg/100 g) of lutein were broccoli, butterhead lettuce, parsley, peas, peppers, spinach and watercress; of lycopene: tomatoes and tomato products; and of β-carotene: broccoli, carrots, greens, butterhead lettuce, mixed vegetables, parsley, spinach and watercress. There was little or no loss of carotenoids on cooking, green vegetables showed an average increase in lutein levels of 24% and in β-carotene levels of 38%. This study and previous studies in our laboratory have demonstrated that a number of factors affect the validity of the ‘peak response’ and are likely to contribute to within and between laboratory variation. It is suggested that the development and use of standard reference materials would significantly improve the quality of data.
High pressure liquid chromatographic methods were used for measurement of the concentration of vitamin C and β-carotene in broccoli and green pepper. The effects of processing, packaging and storage on the levels of these nutrients in both unprocessed and processed ready-to-use (RTU) vegetables were determined. Systems investigated included: (a) unpacked and pillow packaged broccoli, and (b) unpacked, pillow, partial vacuum, and total vacuum packaged green pepper. There was a statistically significant decrease in vitamin C over a 10 day storage period of unpacked and packaged vegetables including all four packaging systems (P<0.001, overall average decrease of 11%). The overall loss of β-carotene during the 10 day storage period was not statistically significant (P=0.14). Although there was a significant loss in vitamin C during storage, in most cases there was no difference in loss of vitamin C or β-carotene between the processed and unprocessed vegetables, and the packaging systems.
The physiological responses of pineapple slices to antibrowning agents have been studied. Slices were immersed for 2 min in solutions of isoascorbic acid (IAA) 0.1 mol/l, ascorbic acid (AA) 0.05 mol/l or acetyl cysteine (AC) 0.05 mol/l, packaged in polystyrene trays, prior to storage for up to 14 days at 10°C. The use of these antibrowning agents reduced browning and decay of pineapple slices significantly. These treatments also reduced changes in L* and b* values as well as firmness loss. Changes of in-package atmosphere did not adversely affect quality of slices. Slices treated with 0.1 mol/l IAA had the best visual appearance and were more acceptable compared with the control slices. The best results were obtained using IAA, followed by AC and AA. Organoleptic attributes were not affected and no off-flavors were detected in the treated slices. We conclude that pineapple slices can be maintained in good condition for up 14 days at 10°C following treatment with antibrowning agents.
Land plants have to sustain a wealth of abiotic and biotic impacts such as extreme temperatures or dryness and high light intensities accompanied by oxygen saturation without being able to escape or to switch off the light, which under these conditions is the major reason for their problems. They thus developed a strategy for defence composed of avoidance reactions combined with a set of defence-chemicals. Co-evolution of animals took advantage of this enormous synthesizing capacity of plants. The knowledge about these interrelationships between plants and animals in terms of coping with “oxidative stress” is exponentially increasing and has led to novel insights, especially as far as medical, pharmacological and nutritive aspects are concerned. The biochemistry of oxygen-activation and -detoxification analysed in the past and the identification of similarities between plants and animals opened a new field of research. Biochemical model reactions simulating these common situations allow to predict possible functions of certain chemicals in plants’ defence as well to find new fields of application in human health and to exploit up to date unknown resources. In this report we will specially deal with an underestimated and widely ignored group of chemicals: the terpenoids. We could prove that these substances are effective antioxidants in lipid peroxidation processes. They furthermore are able to prevent carotenoids, another class of secondary plant metabolites, from oxidation.
Minimally processed products are one of the major growing segments in food retail establishments. However, fresh-cut fruits are still under study because of the difficulties in preserving their fresh-like quality during prolonged periods. This paper intends to review the most significant contributions regarding preservation of fresh-cut fruits without a significant modification of its sensorial properties and provides an overview about the last published advances. It covers aspects concerning conditions suggested by authors in each one of the processing steps such as washing, sanitation, cutting, dipping treatments and/or preservation under modified atmospheres, as well as those works studying the influence of these operations on the shelf life and quality extension of fresh-cut fruit products without modification of their sensorial properties.
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O2 and/or up to 10% CO2 atmospheres; higher CO2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.
The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 μL L−1 for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a continuous flow of air or air +1 μL L−1 C2H4. The combined effects of 1-MCP and CaCl2 dips (1% for 2 min) and/or CA (3 kPa O2 + 10 kPa CO2) were also examined. The application of only 1-MCP before and/or after cutting did not have a significant effect on firmness and appearance quality during storage for up to 12 days at 5 °C. The exposure to a continuous flow of 1 μL L−1 C2H4 in air during storage did not increase the softening rate. 1-MCP applied before cutting or both before and after cutting of the strawberries increased respiration rates but reduced C2H4 production rates. Exposure to 1-MCP had a synergistic effect when combined with CaCl2 plus CA. The combined treatment of 1-MCP + CaCl2 + CA slowed down softening, deterioration rates, TA and microbial growth. Compared to the control, which had a 6-day shelf life, the shelf life of fresh-cut strawberries subjected to the combination treatment was extended to 9 days at 5 °C.
Low O2 (0.25 or 0.5 kPa) elevated CO2 (air enriched with 5, 10 or 20 kPa CO2), or superatmospheric O2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of ‘Bartlett’ pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. Participants in a quality evaluation could not distinguish between pear slices treated with this preservative solution and stored overnight at 0 °C and freshly prepared control pear slices. After 10 days storage in air at 0 °C, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavor to be acceptable.
Changes in quality, retinol equivalents (RE) and individual provitamin A carotenoids in fresh cut ‘Fay Elberta’ peaches (Prunus persica (L.) Batsch) held for 7 days and ‘Fuyu’ persimmons (Diospyros kaki L.) held for 8 days at 5 °C in air or controlled atmospheres were evaluated. Controlled atmospheres of 2% O2, 12% CO2 in air, and 2% O2 + 12% CO2 had no effect on quality attributes of sliced peaches over 7 days of storage. Visual quality of persimmon slices was slightly enhanced by the treatments containing 12% CO2, which also resulted in significant differences in color. Peach slices stored in air + 12% CO2 had a lower content of β-carotene and β-cryptoxanthin, resulting in lower RE than the other treatments. The various carotenoids found in persimmon slices responded differently to the tested atmospheres; storage in 2% O2 or air + 12% CO2 tended to result in lower RE after 8 days, but the loss was not significant for fruit stored under 2% O2 + 12% CO2. For sliced peaches and persimmons, the limit of shelf life was reached before major losses of carotenoids occurred.
Calcium chloride (1–5%) dips were applied to melon cylinders taken from commercially ripe (3/4 to full slip) cantaloupe melons for 1–5 min. A wound response was observed after cutting, and CO2 production was higher in untreated samples than in calcium treated and intact fruit. Dip time did not significantly effect respiration rate. Application of calcium dips at any temperature resulted in unchanged ethylene production throughout storage, and inhibited respiration. Calcium chloride dips improved firmness of fresh-cut cantaloupe during storage at 5°C, with 1 min dips showing the same effect as 5 min dips. When dipped for 1 min in 2.5% calcium chloride solutions at 20, 40 or 60°C, firmness was maintained or improved, especially at higher dip temperatures while total calcium concentration in the melon tissue was increased on average by 300%.
Changes in quality, total ascorbic acid, reduced ascorbic acid and dehydroascorbate in fresh cut ‘Selva’ strawberries (Fragaria × ananassa Duch.) held for 7 days and ‘Fuyu’ persimmons (Diospyros kaki L.) held for 8 days at 5 °C in air or controlled atmospheres were evaluated. Various atmospheres had significantly different effects on the color, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidation of ascorbic acid, but in both cases, the postcutting life based on visual quality ended before significant losses of total ascorbic acid occurred. Controlled atmospheres of 2% O2, air + 12% CO2, or 2% O2 + 12% CO2 had no significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawberries in 100 ppm sodium hypochlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid.
Kiwifruit (Actinidia deliciosa) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 °C. Kiwifruit slices treated with 2.24, 11.2, or 22.4 μl l−1 methyl jasmonate maintained good quality after 3 weeks at 10 °C compared to the control slices. Comparable results were obtained with absolute ethyl alcohol (300 μl l−1) or isopropyl alcohol (300 μl l−1). However, 1-propanol was less effective and methyl alcohol was not effective in maintaining the quality of kiwifruit slices. Methods of application affected the efficacy of the volatile compounds. In general, suspension of the source of volatile compounds within the trays yielded better results compared to volatilization of the volatile compounds from beakers placed inside the trays. In addition to having less decay, kiwifruit slices treated with methyl jasmonate also maintained higher levels of sugars and organic acids compared to the untreated slices. Measurement of oxygen and carbon dioxide concentrations in the trays indicated that oxygen never dropped below 19.5% and carbon dioxide remained at approximately 0.8% in all treatments during the 3 weeks at 10 °C. No differences in respiration rates between methyl jasmonate treatment and control were detected. Ethylene production increased during the first 7 days and then decreased gradually. However, no differences in ethylene production between methyl jasmonate treatment and control were found.