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.

scholarly journals Ethylene induces soil microbes to delay fruit ripening

2014 ◽  
Author(s):  
Guenevere Perry ◽  
Diane Williams
Keyword(s):  
Fruit Ripening ◽  
Fruits And Vegetables ◽  
Soil Microbes ◽  
Low Cost ◽  
Ripening Process ◽  
Post Harvest ◽  
Climacteric Fruit ◽  
Low Concentrations ◽  
Transportation Container ◽  
Post Harvest Loss

The consumer demand for fresh fruits and vegetables increases every year, and farmers need a low cost novel method to reduce post-harvest loss and preserve the quality of fresh fruits and vegetables. This study identifies a method to induce soil bacteria to biosynthesize a nitrile compound that potentially enters the plants tissue and negatively affects climacteric ripening and delays the ripening process at 20-30˚C. This study used soil rich with soil microbes, to delay the ripening of climacteric fruit. The soil was treated with nitrogen, a heavy metal, and ethylene gas. Ethylene induced the soil to delay the ripening of organic bananas and peaches. A prototype transportation container maintained fruit fresh for up to 72 h at 20-30˚C. The fruit retained color, firmness, texture, no bruising and minimal spotting. The soil also prevented fungal infection in all samples. GC-MS analysis suggests ethylene induced the soil microbes to release an acetonitrile compound into the gaseous environment. The nitrile is released in low concentrations, but mature plants (fruits) contain very low levels of indole-3-acetonitrile (IAN) or indole-3-acetic acid (IAA). The nitrile may obstruct or modify the mature plants (fruit) late stages development process, thus delay the climacteric ripening process and retarding the physiological and phenotypic effects of fruit ripening. We believe this study may have strong applications for post-harvest biotechnology.

scholarly journals The role of signal production and transduction in induced resistance of harvested fruits and vegetables

2021 ◽  
Vol 5 ◽  
Author(s):  
Bin Wang ◽  
Yang Bi
Keyword(s):  
Signal Transduction ◽  
Disease Resistance ◽  
Induced Resistance ◽  
Fruits And Vegetables ◽  
Research Progress ◽  
Future Research ◽  
Signal Molecules ◽  
Postharvest Diseases ◽  
Resistance Response

Abstract Postharvest diseases are the primary reason causing postharvest loss of fruits and vegetables. Although fungicides show an effective way to control postharvest diseases, the use of fungicides is gradually being restricted due to safety, environmental pollution, and resistance development in the pathogen. Induced resistance is a new strategy to control postharvest diseases by eliciting immune activity in fruits and vegetables with exogenous physical, chemical, and biological elicitors. After being stimulated by elicitors, fruits and vegetables respond immediately against pathogens. This process is actually a continuous signal transduction, including the generation, transduction, and interaction of signal molecules. Each step of response can lead to corresponding physiological functions, and ultimately induce disease resistance by upregulating the expression of disease resistance genes and activating a variety of metabolic pathways. Signal molecules not only mediate defense response alone, but also interact with other signal transduction pathways to regulate the disease resistance response. Among various signal molecules, the second messenger (reactive oxygen species, nitric oxide, calcium ions) and plant hormones (salicylic acid, jasmonic acid, ethylene, and abscisic acid) play an important role in induced resistance. This article summarizes and reviews the research progress of induced resistance in recent years, and expounds the role of the above-mentioned signal molecules in induced resistance of harvested fruits and vegetables, and prospects for future research.

Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours

2004 ◽  
Vol 49 (9) ◽  
pp. 297-306 ◽  
Author(s):  
A. Bruchet ◽  
J.P. Duguet
Keyword(s):  
Hydrogen Peroxide ◽  
Case Studies ◽  
Potassium Permanganate ◽  
Chlorine Dioxide ◽  
Masking Effect ◽  
Negative Effects ◽  
Anthropogenic Pollutants ◽  
Drinking Waters ◽  
By Products

This paper summarises the positive and negative effects of the most commonly used oxidants and disinfectants: chlorine, chloramines, chlorine dioxide, potassium permanganate ozone, and advanced oxidation with ozone/hydrogen peroxide on tastes and odours present in natural and drinking waters. The case studies reported illustrate the generation of odorous by-products such as chlorophenols, iodoforms, aldehydes, the masking effect between earthy-musty and chlorinous odours, and the removal of odorous algal metabolites or anthropogenic pollutants by ozone alone or by ozone coupled with hydrogen peroxide.

scholarly journals A Study on Low Cost Post Harvest Storage Techniques to Extend the Shelf Life of Citrus Fruits and Vegetables

2019 ◽  
pp. 1-17
Author(s):  
Fahmida Ishaque ◽  
Md. Altaf Hossain ◽  
Md. Abdur Rashid Sarker ◽  
Md. Yunus Mia ◽  
Atik Shahriar Dhrubo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Evaporative Cooling ◽  
Ambient Condition ◽  
Citrus Fruits ◽  
Storage Structure ◽  
Post Harvest ◽  
Room Condition

An attempt was made to develop low cost porous evaporative cooling storage structures for extending the shelf life of citrus fruits and vegetables at the Sylhet Agricultural University campus, Bangladesh. Clay soil, bamboo and straw were used as a wall material. Sand, clay, zeolite, rice husk and charcoal etc. were used as a pad material. But the mixture of sand and clay was found as the most efficient pad materials for lowering temperature. Porous evaporative cooling storage structure (PECSS) was developed to reduce the problems of post-harvest losses at farmer level. It is eco-friendly and no energy requirements for storage of vegetables and fruits. PECSS improves the quality and productivity of vegetables and citrus fruits by reducing temperature, prolonging shelf life and reducing post-harvest losses respectively. The study revealed that shelf life of egg-plant (Solanum melongena) was 11 days in PECSS condition and it was 6 days in ambient condition. Therefore, weight loss was 4.07% for PECSS and 11.84% in room condition respectively. Storage life of Ladies finger (Abelmoschus esculentus) was 6 days more in PECSS condition than room condition. Weight loss was 6.62% in PECSS condition and 17.47% loss in ambient condition. In case of Malabar Spinach (Basella alba) it was 6 days for PECSS condition and 3 days for room condition and weight loss was found to be 9.48% and 16.17% respectively. The shelf life of stem amaranth (Amaranthus cruentus) was 5 days in PECSS condition and 2 days in ambient condition. Weight loss was found 7.05% at PECSS condition and 28.62% as in-room condition. By chemical analysis for fruits lemon (Citrus limon) and orange (Citrus sinensis) found that pH and TSS were increased both ambient and PECSS condition but in PECSS condition this rate was less than ambient condition. Vitamin C, percentage juice content, citric acid values all were decrease at both condition but in PECSS condition its rate was the less ambient condition. There is scope for intensive study to improve the firmness of the porous evaporative cooling storage structure (PECSS) to reduce the storage loss of vegetables and citrus fruits for different region and its suitability for large scale design.

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 Phenolic Components and Health Beneficial Properties of Onions

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 872
Author(s):  
Feiyue Ren ◽  
Sumei Zhou
Keyword(s):  
Phenolic Compounds ◽  
Agricultural Production ◽  
Fruits And Vegetables ◽  
Chemical Compounds ◽  
Bioactive Components ◽  
Bioactive Constituents ◽  
Post Harvest ◽  
Phenolic Components ◽  
Growing Environment ◽  
By Products

Onions are a widely cultivated and consumed vegetable, and contain various bioactive components, which possess various health benefits, such as antioxidant, anti-obesity, and anti-diabetic properties. As the major bioactive constituents in onions, it is essential to study phenolic compounds and the heath beneficial properties of onion and its by-products. The bioactivity of phenolic components in onions can be affected by many factors, including the genotype, different growing environments and food processing methods. Currently, most reviews have focused on an investigation of the chemical compounds or bioactivity of raw onions, but there is a paucity of studies concerning whether pre-harvest (i.e., genotype and growing environment) and post-harvest (i.e., storage) factors can impact its phenolic compounds. This review provides knowledge and guidance to agricultural production on producing high-quality onions and to the food industry on developing functional foods to reduce some chronic diseases such as diabetes. It also promotes research interest in studying bioactive compounds in fruits and vegetables considering different pre-harvest and post-harvest conditions.

scholarly journals Effects of postharvest application of UV-C radiation on the control of microorganisms and maintenance of quality in strawberries

2019 ◽  
Author(s):  
Gabriel Palma Petrielli ◽  
Franciane Colares Souza Usberti ◽  
Raysa Maduro Alves
Keyword(s):  
Fruits And Vegetables ◽  
Low Cost ◽  
Storage Conditions ◽  
Postharvest Diseases ◽  
Toxic Compounds ◽  
Postharvest Application ◽  
And Storage ◽  
Uv C ◽  
Different Doses ◽  
High Metabolic Activity

Because it is a highly perishable fruit, due to its high metabolic activity and water content, the strawberry has a shelf life limited by weight loss, texture alteration and microbiological deterioration. Such susceptibility to proliferation of microorganisms and the occurrence of postharvest diseases, especially some rot, stimulates the study of alternative sanitizing treatments that aims at the maintenance of fruit quality such as ultraviolet radiation, which it exhibits germicidal properties in the region UV-C (200-280nm). The non-formation of residual toxic compounds on the surface of the product, a low cost and the fact of being odorless are advantages of its use in fruits and vegetables.¹ In the present study the objective was to evaluate the efficacy and effects of UV-C radiation in strawberries by applying 0.0 (T1), 1.25 (T2), 2.50 (T3), 3.75 (T4) and 5.0 (T5) kJ/m² and storage at 5.37 ± 0.74 ºC and 53.38 ± 6.84% RH after irradiation. The experiment was conducted in a completely randomized blocks design with three replicates per treatment. In the results, it was not possible to observe some benefits of UV-C in strawberries in relation to their non-use, suggesting it needs further studies with different doses and storage conditions.

Back to pre-disinfection of highly polluted waters

2002 ◽  
Vol 2 (3) ◽  
pp. 219-226
Author(s):  
N. Narkis ◽  
A. Katz-Stoller
Keyword(s):  
Drinking Water ◽  
Chlorine Dioxide ◽  
Surface Waters ◽  
Pathogenic Microorganisms ◽  
Organic Substances ◽  
Ammonium Ions ◽  
Chlorine Disinfection ◽  
Main Disadvantage ◽  
Polluted Waters ◽  
By Products

The initial pre-disinfection was one of the stages that most contributed to the formation of a large number of halogenated disinfection by-products (DBPs). The threat and awareness to the formation of chlorine disinfection by-products, refrained from using pre-disinfection with chlorine in the treatment of contaminated raw waters, to be used as drinking water. The main purpose of this research was to study whether chlorine dioxide can be used for pre-disinfection in the treatment of highly polluted wastewaters and surface waters. Chlorine dioxide was found suitable, as a replacement for chlorine, for disinfection of water containing natural organic substances, effluents’ organic materials and ammonium ions, due to its advantages, and especially because it is an effective disinfectant for killing pathogenic microorganisms and destroying viruses. Chlorine dioxide does not form THMs and barely creates chloroorganic compounds. However, the main disadvantage of the chlorine dioxide is the creation of undesirable chlorite and chlorate ions, which are suspected of being toxic. This research showed that the undesirable chlorite ions can be removed completely by adding Fe+2, which reduces ClO2- to the harmless Cl-, and is oxidized to Fe+3, to form the ferric polyhydroxo complexes, that can be used as the flocculant, in the next flocculation step, for the achievement of safer drinking water.

scholarly journals SETTING-UP OF CHAIN-LINKED FOOD PROCESSING UNITS THROUGH SELF HELP GROUPS USING ‘NBMS’ MODEL

2019 ◽  
Author(s):  
Nilanjan Sengupta ◽  
Ratan Majumder
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
The Self ◽  
Post Harvest ◽  
Self Help ◽  
A Chain ◽  
The Right ◽  
Self Help Groups ◽  
Processing Techniques

A staggering 25 to 30 per cent of production of fruits and vegetables in India is lost due to wastage. India ranks first few positions globally in the production of fruits and vegetables. But hardly one percent of the annual production of fruit and vegetables is processed in this country which is much lower compared to other developing nations. Food Processing and other post-harvest technologies are the best option available to reduce the wastage of 50% of food and vegetable products and enhance food security of the country. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage can play a significant role in reducing spoilage and extending shelf life. Indians spend about 50% of household expenditure on food items. Demand for processed/convenience food is constantly on the rise. India's comparatively cheaper workforce can be effectively utilised to setup large low cost production bases for domestic and export markets. A chain-linked model of food processing at rural level can be developed using NBMS (Nodal-Big-Medium-Small) model and involving the Self Help Groups. The capital required for this business will be evenly distributed among the groups lessening the economic burden on them and the ongoing schemes and grants of different government departments can be clubbed together to assist the Self Help Groups to enter into this foray.

Sign in / Sign up

Export Citation Format

Share Document