Pre-harvest and post-harvest factors affecting ascorbic acid and carotenoid content in fruits and vegetables

2015 ◽  
pp. 31-42
Author(s):  
R.B. Jones ◽  
D. Stefanelli ◽  
R.B. Tomkins
Keyword(s):  
Ascorbic Acid ◽  
Fruits And Vegetables ◽  
Carotenoid Content ◽  
Factors Affecting ◽  
Post Harvest

scholarly journals Post-harvest practices of horticultural crops in Nepal: Issues and management

2021 ◽  
Vol 6 (2) ◽  
pp. 227-233
Author(s):  
Biju Adhikari ◽  
Aarati G.C.
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Secondary Data ◽  
Vital Role ◽  
Storage Life ◽  
Harvest Management ◽  
Factors Affecting ◽  
Qualitative And Quantitative ◽  
Post Harvest ◽  
Horticultural Crops

Fruits and vegetables are highly perishable in nature and have a very short shelf-life. During different handling and marketing procedures, there is massive post-harvest loss of horticulture produce, either or both qualitative and quantitative, between harvest and consumption. Factors affecting post-harvest losses differ with topography, varieties of crops, climate, etc. and are difficult to understand. Considering the fact, the present study aims to describe the status of post-harvest losses of horticultural produce and their potential management techniques. Secondary data is used to collect the related information. The demand of high-quality horticulture produce is increasing due to its healthy nutrition. Post-harvest management of the produce includes pre- and post-harvest practices, their handling, packaging, storage, distribution, and marketing. The storage life and marketable quality of the produce can be maximized by limiting (not stopping) the respiration and transpiration through proper control of temperature and relative humidity of the produce. The right selection of packaging materials and technologies play vital role in maintaining product quality and freshness during storage and distribution. Moreover, the innovative techniques like modified active packaging, active and intelligent packaging, controlled atmospheric storage, and use of antimicrobial could extend the shelf life of produce to a significant time. This review mainly focuses on the causes of qualitative and quantitative losses of horticulture produce along with the effective measures to control the losses in Nepalese context. It emphasized on the adoption of innovative technologies to improve the storage life, marketable quality and freshness of the produce.

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content

Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review

2020 ◽  
Vol 16 (4) ◽  
pp. 455-461
Author(s):  
Gabriela M. Baia ◽  
Otniel Freitas-Silva ◽  
Murillo F. Junior
Keyword(s):  
Chlorine Dioxide ◽  
Broad Spectrum ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Residual Effects ◽  
Pathogenic Microorganisms ◽  
Postharvest Diseases ◽  
Post Harvest ◽  
By Products

Fruits and vegetables are foods that come into contact with various types of microorganisms from planting to their consumption. A lack or poor sanitation of these products after harvest can cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects and are safe. However, to minimize such problems, the use of sanitizers is an efficient device against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad spectrum, low cost and well-established practices. However, the inevitable formation of disinfection by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application, spectrum of action and legislation. In order to ensure the quality and safety of final products, the adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is essential.

Different Carotenoid Enrichment in Two Climacteric Fruits after Post- Harvest UV-B Treatment

2020 ◽  
Vol 16 (2) ◽  
pp. 102-108
Author(s):  
Carolina F. Assumpção ◽  
Médelin M. da Silva ◽  
Vanessa S. Hermes ◽  
Annamaria Ranieri ◽  
Ester A. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compound ◽  
Ultraviolet B ◽  
Low Flow ◽  
Control Treatment ◽  
Carotenoid Content ◽  
Post Harvest ◽  
Beneficial Effects ◽  
Fruit Skin ◽  
Compound Synthesis ◽  
Viable Method

Background: Ultraviolet B (UV-B) radiation is a promising and environmentally friendly technique, which in a low flow rate, can induce bioactive compound synthesis. This work aimed at evaluating the effectiveness of post-harvest UV-B treatment in order to improve carotenoid content in climacteric fruits like persimmon and guava fruits. Methods: The fruits were harvested at commercial maturity and placed into climatic chambers equipped with UV-B lamps. For control treatment, the UV-B lamps were covered by a benzophenone film, known to block the radiation. This radiation was applied during 48 hours and fruits were sampled at 25, 30 and 48 hours of each treatment. HPLC analysis was performed to separate and identify carotenoid compounds from fruit skin after a saponification process. Results: Fruit from 30 hours treatment began to present a carotenoid accumulation since the majority of analyzed compounds exhibited its synthesis stimulated from this time on. In persimmon skin, it was observed that the maximum content was reached after 48 hours of UV-B treatment. Conclusion: These results suggest that this post-harvest UV-B treatment can be an innovative and a viable method to induce beneficial effects on guava and mainly on persimmon fruit.

scholarly journals The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 788
Author(s):  
Elazar Fallik ◽  
Zoran Ilić
Keyword(s):  
Fruits And Vegetables ◽  
Growth Conditions ◽  
Nutritional Content ◽  
Nutrition And Health ◽  
Phytochemical Content ◽  
Post Harvest ◽  
Crop Genetics ◽  
Anti Cancer ◽  
Nutritional Qualities ◽  
Physical Treatments

More food with high nutritional content will be needed to feed the growing global human population, which is expected to reach 10 billion by 2050. Fruits and vegetables contain most of the minerals, micronutrients, and phytonutrients essential for human nutrition and health. The quantity of these phytochemicals depends on crop genetics, weather and environmental factors, growth conditions, and pre-harvest and post-harvest treatments. These phytochemicals are known to have anti-cancer properties and to regulate immunity, in addition to hypolipidemic, antioxidant, anti-aging, hypotensive, hypoglycemic, and other pharmacological properties. Physical treatments have been reported to be effective for managing several post-harvest diseases and physiological disorders. These treatments may affect the external, internal, and nutritional qualities of fruits and vegetables. Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

Maturation, iron deficiency, and ligands in enteric radioiron transport in vitro

1963 ◽  
Vol 204 (1) ◽  
pp. 171-175 ◽  
Author(s):  
W. S. Ruliffson ◽  
J. M. Hopping
Keyword(s):  
Ascorbic Acid ◽  
Iron Deficiency ◽  
Iron Absorption ◽  
Deficiency Anemia ◽  
Anaerobic Incubation ◽  
Reverse Effect ◽  
Factors Affecting ◽  
Everted Gut Sac

The effects in rats, of age, iron-deficiency anemia, and ascorbic acid, citrate, fluoride, and ethylenediaminetetraacetate (EDTA) on enteric radioiron transport were studied in vitro by an everted gut-sac technique. Sacs from young animals transported more than those from older ones. Proximal jejunal sacs from anemic animals transported more than similar sacs from nonanemic rats, but the reverse effect appeared in sacs formed from proximal duodenum. When added to media containing ascorbic acid or citrate, fluoride depressed transport as did anaerobic incubation in the presence of ascorbic acid. Anaerobic incubation in the presence of EDTA appeared to permit elevated transport. Ascorbic acid, citrate, and EDTA all enhanced the level of Fe59 appearing in serosal media. These results appear to agree with previously established in vivo phenomena and tend to validate the in vitro method as one of promise for further studies of factors affecting iron absorption and of the mechanism of iron absorption.

Alimentary factors affecting the formation of the nutritional status of school-age children

2021 ◽  
Vol 19 (3) ◽  
pp. 83-88
Author(s):  
O.V. Sazonova ◽  
◽  
L.I. Mazur ◽  
S.A. Pyrkova ◽  
M.Yu. Gavryushin ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Fruits And Vegetables ◽  
Sixth Graders ◽  
School Age Children ◽  
School Age ◽  
School Meals ◽  
Factors Affecting ◽  
Confectionery Products ◽  
Group 3 ◽  
Group 2

Objective. To reveal the dependence of the alimentary factor’s influence on the formation of nutritional status disorders in organized groups of school-age children. Patients and methods. A sample questionnaire and an anthropometric survey of 488 school children aged 8–9 years (group 1), 12–13 years (group 2) and 16–17 years (group 3) were conducted. Nutritional status was analyzed by anthropometric measurements using regional modified regression scales for the Samara Region. The analysis of the results obtained, including the risk of nutritional status disorders, was performed with the use of parametric statistical procedures. Results. Hot school meals were provided to 85.6% of pupils in grades 2–3, to 55.6% of sixth graders and 36.4% of pupils in the senior classes. A rational diet was revealed in 18.3% of cases in the junior school group and only in 7.0% of cases in group 3. The consumption of bread and bakery products, vegetables, fruits, milk, and dairy products increases by high school age. The frequency of fish and seafood consumption in most cases in each age group is limited to a few meals per month. Anthropometric studies showed a significant increase in the proportion of children with nutritional status disorders (underweight or overweight) between the ages of 12 and 17. Conclusion. The risk of nutritional status disorders in the examined children was due to the high frequency of consumption of bakery and confectionery products, decreased consumption of fruits and vegetables, and infrequent meals. Key words: school meals, regimen, nutritional structure, nutritional status

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