The synergism effect of Scolymus maculatus L. plant extracts and hot water dipping on the postharvest storability of Valencia oranges

2021 ◽  
Vol 53 (6) ◽  
Author(s):  
Jian Gao ◽  
İbrahim Kahramanoğlu ◽  
Serhat Usanmaz ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Plant Extracts ◽  
Hot Water ◽  
Hot Water Dipping ◽  
Synergism Effect

Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering

2005 ◽  
Vol 53 (21) ◽  
pp. 8248-8252 ◽  
Author(s):  
José M. García ◽  
Khaled Yousfi ◽  
Jesús Oliva ◽  
M. Teresa García-Diaz ◽  
M. Carmen Pérez-Camino
Keyword(s):  
Olea Europaea ◽  
Hot Water ◽  
Hot Water Dipping ◽  
Olea Europaéa

scholarly journals Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

2020 ◽  
Vol 2020 ◽  
pp. 1-12 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Yao Chen ◽  
Jinyin Chen ◽  
Zengyu Gan ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Sugar Content ◽  
Storage Period ◽  
Hot Water ◽  
Control Treatment ◽  
Total Sugar Content ◽  
Titratable Acid ◽  
Fruit Decay ◽  
Mda Content ◽  
Hot Water Dipping

The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

scholarly journals Evaluation of Antibacterial Activity of Zobo and Bay Leaf Extracts on Enteropathogenic Bacteria

2019 ◽  
pp. 1-7
Author(s):  
S. A. Wemedo ◽  
N. P. Akani ◽  
A. D. Amadiali
Keyword(s):  
Antibacterial Activity ◽  
Aqueous Extract ◽  
Plant Extracts ◽  
Hot Water ◽  
Medical Laboratory ◽  
Alcoholic Extract ◽  
Mannitol Salt Agar ◽  
E Coli ◽  
Enteropathogenic Bacteria ◽  
Zones Of Inhibition

Aim: The antibacterial activity of Bay leaf (Laurus nobilis L.) and Zobo leaf (Hibiscus sabdariffa L.) extracts on enteropathogenic bacteria was investigated. Study Design: The study utilized well in agar diffusion to investigate the antimicrobial properties of the extracts. Place and Duration of Study: Department of Microbiology, Rivers State University and the study was carried out in August, 2018 to October, 2018. Methodology: Faecal samples were collected from a medical laboratory and inoculated on eosin methylene blue and mannitol salt agar plates for Escherichia coli and Staphylococcus aureus using standard microbiological techniques. The bacterial isolates were subjected to biochemical and molecular (PCR) identification so as to ascertain the distinctiveness of the isolates. Hot water and absolute alcohol were used as the extracting solvents. Concentrations of the extracted solvents was tested against E. coli and S. aureus using the well in agar method. Results: The result showed that both hot aqueous and alcoholic extracts of Bay leaf showed no sensitivity against the tested bacteria, whereas the extracts of hot dry aqueous and alcohol of Zobo leaf showed remarkable zones of inhibition against the tested bacteria. The zones of inhibition in the dry hot aqueous extract of zobo leaf with concentrations of 0.25 µg/mL, 0.125 µg/mL and 0.063 µg/mL were 31.3±0.1, 25.6±1.2 and 10.0±0.0, respectively. The minimal inhibitory concentration of the dry hot aqueous of zobo extract was observed at 0.063 µg/mL for E. coli, while zones of inhibition of 33.3±0.0, 30.1±0.3, 17.2±1.0 and 15.0±0.1 mm were recorded from the dry alcoholic extract of zobo leaf on E. coli given similar concentrations and the MIC was observed at the 0.031 µg/mL concentration. The result also showed that out of the four concentrations of the dry hot aqueous extract, only the 0.25 µg/mL concentration was able to show 14.2±0.0 mm inhibition on S. aureus, while the concentrations of 0.25 µg/ml and 0.125 µg/mL were the only two concentrations of the dry alcohol that showed levels of sensitivity with zone diameters of 29.3±1.0 and 25.2±0.0, respectively. Conclusion: The plant extracts of zobo leaves which displayed remarkable activity at fairly-low concentrations could be recommended for use against similar bacteria. Thus, investigation and adoption of plant extracts in modern medicine should be encouraged as this may be the break through needed to combat the ever-increasing resistance to commonly used antibiotics.

scholarly journals Management of Charcoal Rot of Sesame by Seed Soaking in Medicinal Plant Extracts and Hot Water

2010 ◽  
Vol 26 (4) ◽  
pp. 372-379 ◽  
Author(s):  
Hoda A.M. Ahmed ◽  
A.A. Abdel-Razik ◽  
M.H.A. Hassan ◽  
S.A. Khaled
Keyword(s):  
Medicinal Plant ◽  
Plant Extracts ◽  
Hot Water ◽  
Charcoal Rot ◽  
Seed Soaking ◽  
Medicinal Plant Extracts

Impacts of minimal processing and hot water dipping of ‘Sonata’ strawberries on volatiles emitted during storage

2019 ◽  
Vol 243 ◽  
pp. 385-391 ◽  
Author(s):  
Oluwafemi J. Caleb ◽  
Kathrin Ilte ◽  
Werner B. Herppich ◽  
Martin Geyer ◽  
Pramod V. Mahajan
Keyword(s):  
Hot Water ◽  
Minimal Processing ◽  
Hot Water Dipping

scholarly journals Study of The Effect of Hot Water Extract of Some Plants on The Alfalfa Weevil Hypera Postica (Gyllenhal, 1813) (Coleoptera: Curculionidae)

2021 ◽  
Vol 923 (1) ◽  
pp. 012002
Author(s):  
Alaa Hussein Abed Al Hamadani ◽  
Meeri Kadhim Mubasher Al-Fatlawi ◽  
Mohamd Khalel Ibrahim
Keyword(s):  
Plant Extracts ◽  
Larval Stage ◽  
Leaf Extract ◽  
Water Extract ◽  
Hot Water ◽  
Pomegranate Peel ◽  
Hypera Postica ◽  
Hot Water Extract ◽  
Pomegranate Peel Extract ◽  
Peel Extract

Abstract The research was conducted in the laboratory of insects in the Faculty of Agriculture/the University of Muthanna about studying the effect of Hot water extract of the pomegranate peels, eucalyptus leaves and basil leaves in different stages (egg, larva, pupa and adult) for Alfalfa Weevil Hypera postica. The results showed that the pomegranate peel extract superiority the percentage of mortality in all the stages used in the experiment over the other plant extracts mentioned above, followed by eucalyptus leaf extract and then basil leaf extract, The results showed that the pomegranate peel extract was effective in controlling the larval stage of the insect, especially st and 2nd larvae instars in addition to the adult stage, the highest percentage of mortality in the larval stage of the insect at the first larval age was (60.0, 46.6 and 26.7%) For all extracts respectively at 1.5 mg/ml after 5 days of treatment. In the pupae stage the highest percentage of mortality was (16.7, 10.0 and 03.3%) at the concentration of 1.5 mg/ml For all extracts respectively. while the effectiveness was very weak in controlling of the eggs and pupa of insect and all extracts. where the highest percentage of mortality in the eggs was at 1.5 mg/ml. It was (20.0, 10.0 and 03.3%) respectively after 7 days of treatment. While The highest mortality rate in adult was (53.3, 40.0 and 16.7%) At 1.5mg/ml for all extracts respectively compared with control treatment (00.0%) for all the insect stages. The plant extracts used in the experiment at a concentration of 0.5 mg/ml did not show any effect on the rates of insect death after a day of treatment and for all stages that reaching (00.0%).

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