scholarly journals Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics and phenolic compounds

2022 ◽  
Vol 9 (1) ◽  
Author(s):  
Giuseppe Sortino ◽  
Alessio Allegra ◽  
Vittorio Farina ◽  
Maria Lucia Valeria De Chiara ◽  
Paolo Inglese
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Shelf Life ◽  
Chilling Injury ◽  
Great Influence ◽  
Eriobotrya Japonica ◽  
Minimally Processed ◽  
Carotene Content

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract

scholarly journals Application of Melatonin in Maintaining Post Harvest Quality of Fruits and Vegetables: A Review

2021 ◽  
Author(s):  
P.S. Gurjar ◽  
Bharati Killadi ◽  
Pawan Kumar Pareek ◽  
T.S. Hada
Keyword(s):  
Pineal Gland ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Post Harvest ◽  
Available Information ◽  
Different Tissues

Melatonin (N-acetyl-5-methoxytryptamine) is a nontoxic biological molecule produced naturally in a pineal gland of animals and different tissues of plants. Melatonin acts as an antioxidant during postharvest storage and augments the shelf life of fruits and vegetables. Our review highlighted the role of pre and post harvest application of melatonin in extending post harvest shelf life and alleviating chilling injury in fruits and vegetables in cold storage. Review also included available information regarding biosynthesis of melatonin in plants and mode of action of melatonin in maintaining post harvest quality.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Shelf life and quality of minimally processed pumpkins

2019 ◽  
Vol 3 (2) ◽  
pp. 336-342
Author(s):  
Keila Sousa Lima ◽  
Maria J. Pigó da Costa ◽  
Maria Lúcia da S. Lima ◽  
Alex G. Sanches ◽  
Carlos A. M. Cordeiro
Keyword(s):  
Shelf Life ◽  
Minimally Processed

scholarly journals Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

2021 ◽  
pp. 68-75
Author(s):  
Nida Akram ◽  
Mahmood Ul Hasan ◽  
Rana Naveed Ur Rehman ◽  
Rana Muhammad Ateeq Ahmad ◽  
Zeeshan Ahmed ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Methyl Salicylate ◽  
Disease Incidence ◽  
Chilling Injury ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

Application of the sensory evaluation method when using the accelerated storage technique

2021 ◽  
pp. 15-17
Author(s):  
Елена Анатольевна Юрова ◽  
Татьяна Викторовна Кобзева
Keyword(s):  
Shelf Life ◽  
Evaluation Method ◽  
Main Task ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Accelerated Storage ◽  
Shelf Stable

Основной задачей для обеспечения качества функциональных продуктов длительного хранения является наличие методов оценки срока годности, применение которых позволит оценить не только качество продукта, но и его функциональные свойства на протяжении всего срока годности продукта. В настоящее время установлена возможность разработки методики ускоренного хранения для функциональных продуктов на молочной основе длительного хранения с применением метода ASLT и математического моделирования, исходя из имеющихся наработанных статистических данных по показателям окислительной порчи, содержанию свободных аминокислот и параметрам оценки продуктов гидролиза белка. В данной работе приведена оценка роли органолептического анализа при подтверждении срока годности продукции, рассмотрены основные процессы, влияющие на изменение органолептических характеристик при хранении. По результатам выполненной работы даны рекомендации по использованию метода органолептической оценки применительно к функциональным продуктам на молочной основе при использовании методики ускоренного хранения. The main task for ensuring the quality of functional shelf-stable products is the availability of methods for assessing the shelf life, the use of which will allow not only assessing the quality of the product, but also its functional properties throughout the entire shelf life of the product. Currently, the possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling has been established, based on the available accumulated statistical data on indicators of oxidative spoilage, the content of free amino acids and parameters for evaluating protein hydrolysis products. This work evaluates the role of organoleptic analysis in confirming the shelf life of products, considers the main processes that affect the change in organoleptic characteristics during storage. Based on the results of the work performed, recommendations were given on the use of the method of organoleptic assessment in relation to functional milk-based products when using the accelerated storage method.

Protective role of ascorbic acid to enhance semen quality of rabbits treated with sublethal doses of aflatoxin B1

Toxicology ◽  
2001 ◽  
Vol 162 (3) ◽  
pp. 209-218 ◽  
Author(s):  
M.H. Salem ◽  
K.I. Kamel ◽  
M.I. Yousef ◽  
G.A. Hassan ◽  
F.D. EL-Nouty
Keyword(s):  
Ascorbic Acid ◽  
Aflatoxin B1 ◽  
Semen Quality ◽  
Protective Role ◽  
Sublethal Doses
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