Nutraceutical coating composition for postharvest conservation of 'Paluma' guava

This work assesses the influence of edible coating with nutraceutical properties on post-harvest conservation of guavas 'Paluma'. The experiment comprised of a completely randomized design with four replicates and three fruits per plot. Six treatments were applied combining different concentrations of agar and pomegranate seed oil (PS): T1: 1% agar and 0.1 mL/L PS oil; T2: 2% agar and 0.2 mL L-1 PS oil; T3: 3% agar and 0.3 mL L-1 PS oil; T4: 4% agar and 0.4 mL L-1 oil; T5: 5% agar and 0.5 mL L-1 oil; and T6: control (fruits without coating). After the immersion in treatment solutions, the guavas remained stored in an air-conditioned room for ten days at 10 °C and 40% RH. Fruits without coating (control) ripened faster than coated ones, so the treatments preserved fruit coloration. The treatments T4 and T5 provided the best preservation of peel color, suggesting slower ripening and maintenance of fruit quality, as their colors tended to green and opaque. The firmness of fruits without coating was decreased by 35.15% concerning the coated ones. Treatments T4 and T5 had the lowest loss of fresh mass. On the other hand, T5 showed the lowest soluble solids contents (SS)(13.46%). Titratable acidity (TA), SS/TA ratio, total sugars, and carotenoids were not affected by treatments. The edible coating with 4% of agar plus 0.4 mL L-1 of pomegranate seed oil promoted the best quality traits for the post-harvest preservation of the guavas 'Paluma'.

The Pharmacological Effects and Health Benefits of Platycodon grandiflorus—A Medicine Food Homology Species

Platycodon grandiflorus is a widely used edible, traditional Chinese medicinal herb. It is rich in saponins, flavonoids, phenolic acids, and other compounds. It contains a large number of fatty acids such as linoleic acid (up to 63.24%), a variety of amino acids, vitamins, and multiple essential trace elements. P. grandiflorus has several biological applications, such as in hypotension, lipid reduction, atherosclerosis, inflammation, relieving cough and phlegm, promoting cholic acid secretion, and as an antioxidant. Further, P. grandiflorus is often used in the development of cold mixed vegetables, canned vegetables, preserved fruit, salted vegetables, and cosmetics in northeast China, South Korea, Japan, and Korea. In this paper, the active chemical components and the health benefits of P. grandiflorus have been reviewed, providing new ideas for the further development of nutraceutical products to prevent and manage chronic diseases.

The challenge of Euro-Mediterranean integration for Campania agribusiness sustainability

This work aims to investigate whether and for which products the Campania region, as compared to other Italian regions, has managed to exploit the opportunities resulting from the gradual opening of MTC (Mediterranean third countries) markets which took place following the 1995 Euro-Mediterranean Conference in Barcelona. The results obtained through the use of a relative specialisation index show that Campania, compared to other Italian regions, enjoys a competitive advantage resulting from relative specialisation in the sale of processed and preserved fruit and vegetables and of bakery and flour products on MTC markets. Of great interest is the result, that the performance recorded by Campania with reference to the MTCs regarding the production of processed and preserved fruit and vegetables did not entail the repositioning of the same region on other European markets. Ultimately, the results highlight a strong specialisation and competitiveness of Campania in the production of processed and preserved fruit and vegetables and how the region has managed to fully exploit the gradual opening of MTC markets positioning itself on the markets and without being affected by the other main markets of MTC competition.<br />

Farm products’ direct sale in accordance with national and EC Regulations

Primary production has always been considered the weak link in the entire food production chain (from farm to fork) and, due also to the grave health and food emergencies that have taken place over the years (BSE, dioxin, avian flu etc.), greater attention has been focused on the production stage, together with the need to regain the consumers’ faith. To preserve and support small farms in a local setting and, consistent with the aims of flexibility and respecting the main requisites contained in the EC Regulations (No. 852/2004; No. 853/2004) (European Commission, 2004; 2004a), production is allowed for tastingadministration on the premises and the processing and sales of agricultural products produced exclusively on the farm, such as: fresh meat from poultry and rabbits and small farmed wild animals; processed meats obtained from animals raised on the farm and from hunting; fishing and aquaculture products; raw milk for direct human consumption and dairy products; eggs, honey, fruit and vegetables, woodland products; jams and preserved fruit, flours, vegetable preserves, wild above ground and underground mushrooms; dried fruits, fruit juices, cereals, syrups; oil, wine, bread and baked products. This possibility is reserved for individual farmers or co-operatives, registered in the company register according to Article 8 of the Law 29th December 1993 No. 580 (Italian Republic, 1993); who may sell directly inside and outside farm, products coming mainly from the respective farms, observing the current regulations regarding health and hygiene. All this should provide an instrument for rural and competitive development for the entire European agricultural production chain strongly influenced by the marketing conditions imposed by the mass retailing groups on their own suppliers. Not least is the possibility of creating work and occupation and adequately counteracting the phenomenon of the depopulation of the countryside, encouraging the return to agricultural activities on the part of young people; and, consequently, a form of safeguarding the environment by reducing the costs linked to hydro-geological instability and soil maintenance. This trend, together with the national directions, may represent a support even for small local farms which, taking advantage of simplified procedures consistent with the objectives of flexibility of the community Regulations (EC) (No. 852/2004; No. 853/2004) (European Commission, 2004; 2004a), may take part in the promotion of agricultural markets managed directly by the farmers as sales points for local products (farmers’ markets), so as to guarantee a fairer price and consolidate the territorial link between production and consumption (short distribution chain or short circuit). Without, of course, renouncing the necessary prerequisites for placing any food on the market: health-hygiene; traceability; health and well-being of the animals; safeguarding of the environment and the plants.

Study on the Varieties Influnce of Strawberries Productivity Grown in South of Teleorman County

Strawberries, the single species in the orchards which appropriate in the same time at common culture in the field and in protected culture, is of great importance on the line of profitability.. We can expect that in the next years the requirements for strawberries fresh and preserved, fruit with an exceptional taste, will double or even triple. For this reason, I noticed the strawberry culture in the field, at three varieties (Surprise des Halles, Red Gauntlet, Senga Sengana), into an favorable ecosystem for studied species and in various crop systems advantageous from economically point of view. The objectives of the paper are to capitalize and promote the strawberry culture in the area where the observations were made, the south of Teleorman County.

Effect of nano zeolite and potassium permanganate on shelf life and quality of cut apple

In the present study the extended storage life of cut apples (Red Delicious) examined using nano zeolite particles and potassium permanganate. Titratable acidity, total soluble solids, pH and weight loss was measured .Visual observations of fruits during storage were investigated. The results showed that pH, soluble solids and fruit weight loss has increased during storage. The acidity of fruits stored with nano zeolite was less decreased as compared with potassium permanganate. The growth of moulds on preserved fruit with nano zeolite was much less after 10 days of storage as compared with potassium permanganate.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12050 International Journal of Life Sciences 9 (2) : 2015; 55-60

Studies on the Quality Control of Low-Sugar Preserved Kiwifruit

Analysis of low-sugar preserved Kiwifruit processing status and the key factors of quality control, based on the comparative study of different control methods, fuzzy control technique is applied to the quality control of low-sugar preserved Kiwifruit with using the embedded microcontroller processor to design the system controlling hardware, and the system software flowchart. The control studies of the end product quality of the low-sugar preserved Kiwifruit can provide the technical basis and process control method for low-sugar food-preserved fruit production process , so the corresponding products satisfy the people's low-sugar and low-calorie requirements.