scholarly journals Postharvest methyl jasmonic acid and hot water can reduce the internal breakdown and quality loss of apricot fruit at shelf life

2020 ◽  
Vol 26 ◽  
Author(s):  
A. Ezzat
Keyword(s):  
Jasmonic Acid ◽  
Shelf Life ◽  
Hot Water ◽  
Control Treatment ◽  
Total Phenol Content ◽  
Quality Loss ◽  
Phenol Content ◽  
Customer Acceptance ◽  
Water Treatments ◽  
Methyl Jasmonic Acid

The aim of this study was to investigate the postharvest effect of methyl jasmonic acid (MJ) and hot water on internal break-down and quality loss of apricot fruit under shelf life conditions. Cultivar Flavor cot apricot fruit were used to treat with water as control treatment, with 0.2 mmol/L MJ and with hot water 35 oC for 5 min. Fruit were stored at room temperature and were examined every 2 days for internal break-down and quality loss. Results showed that treated fruits with MJ and hot water showed the lowest weight loss and the highest firmness during all assessment times. Control fruits showed losing of customer acceptance from the day 2 of shelf life and then decreased dramatically to approximately loss all the acceptance at day 8. The SSC showed sever reduction in untreated fruit after day 6 at shelf life. Total phenol content reduced and polyphenol oxidase (PPO) increased in all assessment times for all treatments. Meanwhile MJ showed the best values for phenol content and lowest PPO activity. The results supported the idea of using some elicitors like methyl jasmonic and hot water treatments to enhance shelf life of apricot fruit.

scholarly journals Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
Author(s):  
Rux ◽  
Efe ◽  
Ulrichs ◽  
Huyskens-Keil ◽  
Hassenberg ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Negative Effects ◽  
Short Term ◽  
Chemical Treatments ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
Water Treatments ◽  
Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

scholarly journals Effects of post-harvest hot water treatments on the fungi contamination, physiology and quality of rock melon fruit

2020 ◽  
pp. 1081-1087
Author(s):  
M.M. Abubakar ◽  
M. Norida ◽  
M.Y. Rafii ◽  
J.J. Nakasha
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Hot Water ◽  
Chemical Treatments ◽  
Postharvest Treatment ◽  
Postharvest Management ◽  
The One ◽  
Water Treatments ◽  
Melon Fruit

During the postharvest management of fruits and vegetables, the losses range from 10 to 30% of the entire production. This is due to numerous causes, but the most important reason is infestation by fungi. Many synthetic fungicides are employed for postharvest treatment of fruit and vegetables throughout the world. However, fungicidal residues often represent a significant threat to human health. The current study examined the use of hot water treatments on rock melon fruit. Hot water treatments at 55℃ was arranged into four treatments of different dipping periods of 0 minutes (control), 1 minute, 2 minutes, and 3 minutes. The postharvest hot water treatments on rock melon fruit were found to increase the shelf life up to 21 days by minimizing the weight loss, maintaining firmness, preventing the damage of sucrose, retaining the rind size, maintaining the fruit appearance, and reducing fungal infection. The one-minute dip was more effective than other treatments. The treatment successfully extends the shelf life of rock melon fruit quality for the market until three weeks of storage at 21 ± 1 ℃ compared with the control, which was only stored for one week. The results showed the importance of hot water treatments as an alternative to fungicides or chemical treatments, which have a high risk to the health of consumers. Hot water treatment is economical and easier to access than the chemical treatments.

scholarly journals Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

2021 ◽  
pp. 262-270
Author(s):  
Anton Tabakaev ◽  
Oksana Tabakaeva ◽  
Piekoszewski Wojciech ◽  
Tatyana Kalenik ◽  
Valery Poznyakovsky
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
The Sea Of Japan ◽  
Northern Coast ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Edible Seaweed

Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.

scholarly journals Shelf-Life and Acceptability of Hot Water-Treated Mangos

1969 ◽  
Vol 72 (3) ◽  
pp. 469-474
Author(s):  
Noemí Díaz ◽  
Teresita Rodríguez ◽  
Isabel B. De Caloni
Keyword(s):  
Water Treatment ◽  
Shelf Life ◽  
Cold Storage ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Fruit Decay ◽  
Water Treatments

Mangos given hot water treatments for 0 , 90, 120, 150 and 180 minutes, followed by cold storage for seven and 14 days, were sensory-evaluated for overall quality, shelf life, and percentage fruit decay. Hot water treatment did not affect the physical, chemical and organoleptic characteristics studied. The decay observations indicate that fruits held for seven days in cold storage (50-55° F and 85-90% RH) should be of good marketing quality for up to 12 days. If kept for 14 days in cold storage, they should be marketed within four to five days after removal from the cold.

scholarly journals Antioxidative Properties of White and Red Flowered Agathi (Sesbania grandiflora) Tea and Tea Extracts

2018 ◽  
Vol 16 (11) ◽  
pp. 831-839
Author(s):  
Wijitra LIAOTRAKOON ◽  
Vachiraya LIAOTRAKOON
Keyword(s):  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Time Interval ◽  
Phenol Content ◽  
White Variety ◽  
Antioxidant Power ◽  
Sesbania Grandiflora

The study aimed to examine the effect of agathi (Sesbania grandiflora) variety (i.e. red and white flower varieties), flower with and without pollen, and infusion times on the total phenol and tannin contents, and antioxidative activity (DPPH free radical scavenging and ferric reducing antioxidant power; FRAP) of agathi teas. The total phenol content, DPPH, and FRAP of the red flower agathi in form of dried tea were higher than those of the white variety (p < 0.05). The total phenol content of red and white flowered agathi teas were remained about 77 and 55 %, respectively (as dry basis weight) compared to the fresh flower agathi. In addition, the antioxidative activity of the agathi tea extracts significantly increased with increasing infusion time. The DPPH and FRAP of the tea extracts of flower agathi with pollen were slightly higher than those of the flower agathi without pollen tea extracts. After infusion the agathi tea with hot water (95 °C) for 10 min (time interval of 2 min), total phenol content, DPPH, FRAP, and tannin content of the red flowered agathi with pollen were the highest among all flower agathi teas (p < 0.05). Therefore, the agathi tea should be infused at 95 °C for 10 min to gain more bioactive compounds. The results indicated that the red flowered agathi tea had efficient antioxidative activity that they could be used as a potential source of natural antioxidants.

scholarly journals 934 PB 524 HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 568b-568
Author(s):  
Charles F. Forney
Keyword(s):  
Shelf Life ◽  
Brassica Oleracea ◽  
Water Loss ◽  
Free Water ◽  
Heat Treatments ◽  
Hot Water ◽  
Delayed Senescence ◽  
Heat Treated ◽  
Water Treatments

Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heat treated by holding in water for 1 to 40 min at 42, 45, 48, 50, or 52C. Control heads were held in air at 20C or in 25C water for 40 min. Controls turned yellow in about 3 days at 20C. Treatments at 42C delayed yellowing by 1 or 2 days, while treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C. Hot water treatments had no effect on water loss of broccoli during storage. Incidence of decay was greater in treated broccoli stored wet compared to the dry control. However, when free water was removed by spinning following treatment, no difference in decay was observed. Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor. When broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli. However, when broccoli was warmed to 20C following storage at 0C, yellowing of treated broccoli was inhibited. Hot water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C.

Turmeric and cinnamon dominate in antioxidant potential among four major spices

2017 ◽  
Vol 26 (1) ◽  
pp. 27 ◽  
Author(s):  
B Saranya ◽  
T Sulfikarali ◽  
S Chindhu ◽  
A M Muneeb ◽  
N K Leela ◽  
...  
Keyword(s):  
Methanol Extract ◽  
Reducing Power ◽  
Black Pepper ◽  
Chloroform Extract ◽  
Antioxidant Potential ◽  
Total Phenol Content ◽  
Power Method ◽  
Phenol Content ◽  
Dpph Assay ◽  
Synthetic Antioxidant

Antioxidant activity of sequential extracts of black pepper, ginger, turmeric and cinnamon was determined by DPPH assay, phosphomolybdate method and ferric reducing power method and compared with that of the synthetic antioxidant BHA. The results revealed that methanol extract of cinnamon has highest antioxidant potential followed by chloroform extract of turmeric. The antioxidant potential was also correlated with total phenol content.  

scholarly journals Metabolite Differences of Polyphenols in Different Litchi Cultivars (Litchi chinensis Sonn.) Based on Extensive Targeted Metabonomics

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1181
Author(s):  
Nonghui Jiang ◽  
Huili Zhu ◽  
Wei Liu ◽  
Chao Fan ◽  
Feng Jin ◽  
...  
Keyword(s):  
Main Part ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Polyphenol Content ◽  
Reference Information ◽  
Phenolic Components ◽  
Early Maturing ◽  
Litchi Fruit ◽  
First Time

Litchi is an important fruit cultivated in tropical and subtropical areas with high nutritious and delicious flavor and the pulp is the main part of the fruit consumed. Previous studies found that litchi had high total phenol content and antioxidant activity, but most of them focused on the identification of single or a few phenolic components with a low throughput test, and the metabolic differences of cultivars are still unknown to a some extent. In this study we used widely targeted metabolome based on ultra-performance liquid chromatography coupled with mass spectrometry (UPLC-MS/MS) to analyze the polyphenol metabolites of five different genotypes of mature litchi fruit. A total of 126 polyphenol metabolites in eight categories were identified to reveal the composition and differences of polyphenol; 15 common differential metabolites and 20 specific differential metabolites to each cultivar were found for the first time. The results infer that flavonoids, flavonols, hydroxycinnamoyls and catechins are the main polyphenol metabolites of litchi pulp. Cluster analysis showed that there were three groups of polyphenols from high to low; early maturing Feizhixiao is a kind of high polyphenol content cultivars, especially in catechins, anthocyanins, flavonols, quinic acids and hydroxycinnamoyls. The polyphenols in the flesh of mature litchi are rich, and there are significant differences among cultivars; there was a level of correlation between the contents of phenolics and the maturity of litchi cultivars; the content of phenolics in early maturing litchi cultivars appeared higher than those of mid- to late-maturing cultivars. This experiment will provide significant reference information for cultivation, breeding, processing and consumption.

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