Postharvest quality of Rambutan (Nephelium lappaceum L.) associated with packaging and storage conditions

Abstract Theoretical and applied aspects of the concept of using biomimetic protective coatings GREEN ARTICLE (ARTIficial cutiCLE) in the poultry industry, namely in the production of table and hatching eggs, are developed. The basic matrix component of the protective coatings GREEN ARTICLE is chitosan, an environmentally friendly, inexpensive, and harmless material. It is experimentally proved that electrochemical and ultrasonic technologies for modifying a solution of chitosan in peroxide compounds (peracetic acid and hydrogen peroxide) with nanoparticles of oxides like titanium, iron, zinc, and metals, such as titanium, copper, and calcite, allow to create protective coatings of double action in accordance with the technologies: (a) extending the shelf life of table eggs, food green article (FGA) and (b) preventing contamination of hatching eggs with pathogenic microflora, increasing the hatchability of eggs, and the quality of chicken, hatching green article (HGA). In the technology of storing table eggs, artificial cuticles based on chitosan FGA are characterized by the following characteristics: increased thickness of 6–10 µm, low gas and moisture permeability, and high biocidal activity against pathogenic bacteria and viruses. It is shown that the use of FGA technology in the production of table eggs can extend the period of transportation and storage of products by 33–35 days at a temperature of 24°C and maintained a grade A (Haugh unit = 71–60) through the entire 35 days period. The technology HGA reduces the rate of contamination of hatching eggs with pathogenic microflora by 99.29–99.7%, while increasing the egg hatching rate by 2.3–11.6% compared to the control, depending on the cross of the poultry and the storage conditions of the hatching eggs. It is important that these technologies have a great prospect for application in countries that develop green technologies for the production of poultry products.

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Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

Advances in Horticultural Science ◽

10.36253/ahsc-9945 ◽

2021 ◽

Vol 35 (1) ◽

Author(s):

Carol Mutua ◽

Joshua Ogweno ◽

Robert Gesimba

Keyword(s):

Low Temperature ◽

Shelf Life ◽

Room Temperature ◽

Postharvest Quality ◽

Solanum Muricatum ◽

Npk Fertilizer ◽

And Storage ◽

Fertilizer Rates ◽

Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of Food Quality ◽

10.1155/2021/6618444 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Driss Ousaaid ◽

Hamada Imtara ◽

Hassan Laaroussi ◽

Badiaa Lyoussi ◽

Ilham Elarabi

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Antibacterial Activities ◽

Storage Conditions ◽

Production Methods ◽

Maximum Value ◽

Processing And Storage ◽

And Storage ◽

Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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