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19 pages, 2199 KiB

Open AccessArticle

Edible Coatings from Opuntia ficus-indica Cladodes Alongside Chitosan on Quality and Antioxidants in Cherries during Storage

by Miltiadis V. Christopoulos, Dimitrios Gkatzos, Mina Kafkaletou, Jinhe Bai, Dimitrios Fanourakis, Giorgos Tsaniklidis and Eleni Tsantili

Foods 2022, 11(5), 699; https://doi.org/10.3390/foods11050699 - 26 Feb 2022

Cited by 7 | Viewed by 2399

Abstract

The aim of this work was to investigate the effect of edible coatings (ECs) prepared from extracts of Opuntia ficus-indica (OFI) cladodes in comparison with a commercial chitosan formulation on the quality of ‘Regina’ cherries packaged in macro-perforated bags and stored for up [...] Read more.

The aim of this work was to investigate the effect of edible coatings (ECs) prepared from extracts of Opuntia ficus-indica (OFI) cladodes in comparison with a commercial chitosan formulation on the quality of ‘Regina’ cherries packaged in macro-perforated bags and stored for up to 28 d (1 °C, 90% RH). The coating concentrations were 25% and 50% aqueous OFI extract (approximately 0.59 and 1.18% dry matter, respectively), 1% OFI alcohol insoluble polysaccharide and 1% chitosan. The variables evaluated included weight loss (WL), respiration rates (RR), peel color, firmness, microbial decay, total antioxidants (phenolics, flavonoids, anthocyanins, antioxidant capacity), individual phenolic compounds (anthocyanins, hydroxycinnamic acids, flavan-3-O-ols), and pedicel removal force. The main results show that all coatings reduced WL and RR similarly, enhanced firmness throughout storage and antioxidants after 28 d of storage compared to the controls. Among treatments, chitosan resulted in much higher peel glossiness and firmness in comparison to OFI extracts. On day 28, all ECs resulted in higher antioxidants than controls, OFI extracts resulted in higher cyaniding-3-O-rutinoside than chitosan, while 50% OFI treatment resulted in the highest catechin concentration. Therefore, OFI extracts are promising ECs for cherry storage since they exhibited no negative effect, improved quality and extended storage life by one week compared to the controls. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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12 pages, 2086 KiB

Open AccessArticle

Functional Characteristics of Aldehyde Dehydrogenase and Its Involvement in Aromatic Volatile Biosynthesis in Postharvest Banana Ripening

by Yoshinori Ueda, Wei Zhao, Hideshi Ihara, Yoshihiro Imahori, Eleni Tsantili, Sumithra K. Wendakoon, Alan Chambers and Jinhe Bai

Foods 2022, 11(3), 347; https://doi.org/10.3390/foods11030347 - 26 Jan 2022

Cited by 5 | Viewed by 4365

Abstract

Butanol vapor feeding to ripe banana pulp slices produced abundant butyl butanoate, indicating that a portion of butanol molecules was converted to butanoate/butanoyl-CoA via butanal, and further biosynthesized to ester. A similar phenomenon was observed when feeding propanol and pentanol, but was less [...] Read more.

Butanol vapor feeding to ripe banana pulp slices produced abundant butyl butanoate, indicating that a portion of butanol molecules was converted to butanoate/butanoyl-CoA via butanal, and further biosynthesized to ester. A similar phenomenon was observed when feeding propanol and pentanol, but was less pronounced when feeding hexanol, 2-methylpropanol and 3-methylbutanol. Enzymes which catalyze the cascade reactions, such as alcohol dehydrogenase (ADH), acetyl-CoA synthetase, and alcohol acetyl transferase, have been well documented. Aldehyde dehydrogenase (ALDH), which is presumed to play a key role in the pathway to convert aldehydes to carboxylic acids, has not been reported yet. The conversion is an oxygen-independent metabolic pathway and is enzyme-catalyzed with nicotinamide adenine dinucleotide (NAD⁺) as the cofactor. Crude ALDH was extracted from ripe banana pulps, and the interference from ADH was removed by two procedures: (1) washing off elutable proteins which contain 95% of ADH, but only about 40% of ALDH activity, with the remaining ALDH extracted from the pellet residues at the crude ALDH extraction stage; (2) adding an ADH inhibitor in the reaction mixture. The optimum pH of the ALDH was 8.8, and optimum phosphate buffer concentration was higher than 100 mM. High affinity of the enzyme was a straight chain of lower aldehydes except ethanal, while poor affinity was branched chain aldehydes. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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18 pages, 17149 KiB

Open AccessArticle

Antioxidative Responses to Pre-Storage Hot Water Treatment of Red Sweet Pepper (Capsicum annuum L.) Fruit during Cold Storage

by Jirarat Kantakhoo and Yoshihiro Imahori

Foods 2021, 10(12), 3031; https://doi.org/10.3390/foods10123031 - 6 Dec 2021

Cited by 6 | Viewed by 3375

Abstract

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and [...] Read more.

The effects of hot water treatments on antioxidant responses in red sweet pepper (Capsicum annuum L.) fruit during cold storage were investigated. Red sweet pepper fruits were treated with hot water at 55 °C for 1 (HWT-1 min), 3 (HWT-3 min), and 5 min (HWT-5 min) and stored at 10 °C for 4 weeks. The results indicated that HWT-1 min fruit showed less development of chilling injury (CI), electrolyte leakage, and weight loss. Excessive hot water treatment (3 and 5 min) caused cellular damage. Moreover, HWT-1 min slowed the production of hydrogen peroxide and malondialdehyde and promoted the ascorbate and glutathione contents for the duration of cold storage as compared to HWT-3 min, HWT-5 min, and control. HWT-1 min enhanced the ascorbate-glutathione cycle associated with ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, and glutathione reductase, but it was less effective in simulating catalase activity. Thus, HWT-1 min could induce CI tolerance in red sweet pepper fruit by activating the ascorbate-glutathione cycle via the increased activity of related enzymes and the enhanced antioxidant level. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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12 pages, 13798 KiB

Open AccessArticle

Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

by Usman Amin, Muhammad Kashif Iqbal Khan, Muhammad Usman Khan, Muhammad Ehtasham Akram, Mirian Pateiro, José M. Lorenzo and Abid Aslam Maan

Foods 2021, 10(10), 2240; https://doi.org/10.3390/foods10102240 - 22 Sep 2021

Cited by 22 | Viewed by 4173

Abstract

The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. [...] Read more.

The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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15 pages, 2467 KiB

Open AccessArticle

Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic Study

by Shuqian Zhou, Lu Chen, Gang Chen, Yongxin Li and Huqing Yang

Foods 2021, 10(9), 2079; https://doi.org/10.3390/foods10092079 - 2 Sep 2021

Cited by 4 | Viewed by 2649

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is a commercially relevant food crop with high demand worldwide. This species belongs to the Convolvulaceae family and is native to tropical and subtropical regions. Storage temperature and time can adversely affect tuberous roots’ quality and [...] Read more.

Sweet potato (Ipomoea batatas (L.) Lam.) is a commercially relevant food crop with high demand worldwide. This species belongs to the Convolvulaceae family and is native to tropical and subtropical regions. Storage temperature and time can adversely affect tuberous roots’ quality and nutritional profile. Therefore, this study evaluates the effect of storage parameters using physicochemical and transcriptome analyses. Freshly harvested tuberous roots (Xingxiang) were stored at 13 °C (control) or 5 °C (cold storage, CS) for 21 d. The results from chilling injury (CI) evaluation demonstrated that there was no significant difference in appearance, internal color, weight, and relative conductivity between tuberous roots stored at 13 and 5 °C for 14 d and indicated that short-term CS for 14 d promoted the accumulation of sucrose, chlorogenic acid, and amino acids with no CI symptoms development. This, in turn, improved sweetness, antioxidant capacity, and nutritional value of the tuberous roots. Transcriptome analyses revealed that several key genes associated with sucrose, chlorogenic acid, and amino acid biosynthesis were upregulated during short-term CS, including sucrose synthase, sucrose phosphate synthase, phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, hydroxycinnamoyl-CoA quinate hydroxycinnamoyltransferase, serine hydroxymethyltransferase, alanine aminotransferase, arogenate dehydrogenase, and prephenate dehydratase. These results indicated that storage at 5 °C for 14 d could improve the nutritional quality and palatability of sweet potato tuberous roots without compromising their freshness. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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12 pages, 3715 KiB

Open AccessArticle

Susceptibility of Impact Damage to Whole Apples Packaged Inside Molded Fiber and Expanded Polystyrene Trays

by Kyle Dunno, Isabel Stoeckley and Matthew Hofmeister

Foods 2021, 10(9), 1980; https://doi.org/10.3390/foods10091980 - 25 Aug 2021

Cited by 10 | Viewed by 3315

Abstract

Postharvest damage, leading to loss and waste, continues to be a significant problem in the fresh produce industry. Trays, designed to reduce fruit-to-fruit contact, are utilized by the apple industry to minimize bruising of whole apples. During distribution, packaged apples are subjected to [...] Read more.

Postharvest damage, leading to loss and waste, continues to be a significant problem in the fresh produce industry. Trays, designed to reduce fruit-to-fruit contact, are utilized by the apple industry to minimize bruising of whole apples. During distribution, packaged apples are subjected to various supply chain hazards, which may lead to bruising damage. Currently, molded fiber (MF) and expanded polystyrene (EPS) trays transport whole apples from the packhouse to the retail outlet. Mechanical shock, by free-fall drop method, was used to evaluate the performance differences between the two trays and quantify the bruising characteristics of the apples. Results showed that the EPS trays provided better shock protection to the apple as compared to the MF tray, reducing the impact acceleration by more than 70%. Additionally, the bruise susceptibility was 40% less for the apples packaged inside the EPS trays, regardless of drop height. However, apples packaged in the middle layer trays were most susceptible to bruising damage, regardless of tray type. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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16 pages, 1726 KiB

Open AccessArticle

Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe “Tasti-Lee” Tomatoes

by Yu Xi, Qing Li, Jiaqi Yan, Elizabeth Baldwin, Anne Plotto, Erin Rosskopf, Jason C. Hong, Jinhua Zuo, Jinhe Bai and Jian Li

Foods 2021, 10(8), 1727; https://doi.org/10.3390/foods10081727 - 26 Jul 2021

Cited by 3 | Viewed by 2756

Abstract

The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. [...] Read more.

The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. Of those, “green” and “leafy” aroma volatiles were most abundant. Chilling and heating treatments both suppressed overall volatile production, with chilling having the greater impact, regardless of harvest maturity. However, fruit harvested at the turning stage had the least volatile suppression by chilling and heating treatments in comparison with fruit harvested earlier or later, mostly in the fatty acid- and phenylalanine-derived volatiles. Volatiles derived from amino acids were promoted by heat treatment for fruit harvested at all maturities, and those derived from carotenoid and phenylalanine pathways and harvested at advanced harvest maturities were stimulated by chilling treatment. Volatile production is generally believed to be improved by delayed harvest, with vine-ripe being optimum. However, opposite results were observed possibly because the later-harvested fruit had longer exposure to open-field weather stress. The best harvest maturity recommendation is the turning stage where fruit developed abundant volatiles and were least impacted by chilling and heating treatments. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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13 pages, 5173 KiB

Open AccessFeature PaperArticle

Low Oxygen Storage Improves Tomato Postharvest Cold Tolerance, Especially for Tomatoes Cultivated with Far-Red LED Light

by Fahrizal Yusuf Affandi, Jan A. Verschoor, Maxence J. M. Paillart, Julian C. Verdonk, Ernst J. Woltering and Rob E. Schouten

Foods 2021, 10(8), 1699; https://doi.org/10.3390/foods10081699 - 22 Jul 2021

Cited by 6 | Viewed by 4100

Abstract

We investigated the effects of low oxygen storage on chilling injury development, colour development, respiration and H₂O₂ levels of ‘Merlice’ tomatoes cultivated with and without far red (FR) LED lighting during 20 days of shelf-life. Mature green (MG) and red [...] Read more.

We investigated the effects of low oxygen storage on chilling injury development, colour development, respiration and H₂O₂ levels of ‘Merlice’ tomatoes cultivated with and without far red (FR) LED lighting during 20 days of shelf-life. Mature green (MG) and red (R) tomatoes were stored at 2 °C in combination with 0.5, 2.5, 5 and 21 kPa O₂ for 15 days (experiment 1). MG tomatoes cultivated under either white LED or white LED light with FR LED light were stored at 2 °C in combination with 1, 5 and 21 O₂ kPa for 14 days (experiment 2). Chilled MG and R tomatoes from experiment 1 showed decay, firmness loss and higher weight loss during shelf-life which were reduced under low oxygen conditions. FR during cultivation improved chilling tolerance of MG tomatoes. Fastest colour development and lowest respiration rate during shelf-life were observed for MG fruit cultivated with FR lighting prior to storage at 1 kPa O₂/0 kPa CO₂. H₂O₂ levels during the shelf-life were not affected during cold storage. The improved cold tolerance of MG tomatoes cultivated with FR lighting is likely due to lower oxygen uptake that led to both higher lycopene synthesis and less softening. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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25 pages, 5030 KiB

Open AccessArticle

The Influence of Internal Packaging (Liners) on Moisture Dynamics and Physical and Physiological Quality of Pomegranate Fruit during Cold Storage

by Robert Lufu, Alemayehu Ambaw and Umezuruike Linus Opara

Foods 2021, 10(6), 1388; https://doi.org/10.3390/foods10061388 - 16 Jun 2021

Cited by 17 | Viewed by 3189

Abstract

Weight loss and decay are common physiological disorders during postharvest handling and storage of pomegranates. The study focused on relating the ability of plastic liners as internal packaging to modify both gaseous and moisture atmosphere around the fruit to moisture dynamics and physical [...] Read more.

Weight loss and decay are common physiological disorders during postharvest handling and storage of pomegranates. The study focused on relating the ability of plastic liners as internal packaging to modify both gaseous and moisture atmosphere around the fruit to moisture dynamics and physical and physiological quality of pomegranate fruit (cv. Wonderful) during storage. Fruit were packed with no-liner, non-perforated ‘Decco’, non-perforated ‘Zoe’, micro-perforated Xtend^®, 2 mm macro-perforated high density polyethylene (HDPE), and 4 mm macro-perforated HDPE plastic liners. After 84 days of storage at 5 °C and 90–95% relative humidity (RH), fruit packed with no-liner lost 15.6 ± 0.3% of initial weight. Non-perforated (Decco and Zoe) liners minimised losses to 0.79 and 0.82% compared to Xtend^® micro-perforated (4.17%) and 2 mm HDPE (2.44%) and 4 mm macro-perforated HDPE (4.17%) liners, respectively. Clearly, micro- and macro-perforation of liners minimised moisture condensation, fruit decay, and shrivel severity. Micro-perforated Xtend^® and macro-perforated 4 mm HDPE were the best treatments in minimising postharvest losses that are often associated with inadequate environment control inside packaging compared to the use of non-perforated liners. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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15 pages, 1355 KiB

Open AccessEditor’s ChoiceArticle

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

by Asmaa H. R. Awad, Aditya Parmar, Marwa R. Ali, Mohamed M. El-Mogy and Karima F. Abdelgawad

Foods 2021, 10(5), 1103; https://doi.org/10.3390/foods10051103 - 17 May 2021

Cited by 29 | Viewed by 6524

Abstract

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality [...] Read more.

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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12 pages, 2670 KiB

Open AccessArticle

Evaluation of Quality and Storability of “Italia” Table Grapes Kept on the Vine in Comparison to Cold Storage Techniques

by Francesca Piazzolla, Maria Luisa Amodio, Sandra Pati and Giancarlo Colelli

Foods 2021, 10(5), 943; https://doi.org/10.3390/foods10050943 - 26 Apr 2021

Cited by 5 | Viewed by 2958

Abstract

The aim of the study was to compare the quality of table grapes (cv. Italia) held on the vine compared to grapes stored in cold rooms with or without modified-atmosphere packaging (MAP). The grapes were harvested from 12 plants in 2 vineyards in [...] Read more.

The aim of the study was to compare the quality of table grapes (cv. Italia) held on the vine compared to grapes stored in cold rooms with or without modified-atmosphere packaging (MAP). The grapes were harvested from 12 plants in 2 vineyards in the same area, differing for the age of the plant. Four- and a fourteen-year-old vines were cultivated with the “Apulia tendone” system. After the first harvest, grapes were divided into small clusters and used for storage treatments in air and in MAP. Samples of 400 g were packaged in polypropylene (PP) trays sealed with a polypropylene/polyamide (PP/PA) film with 20% CO₂ in air. MAP and control samples were then stored in the same cold room at 0 °C. Initially and after 8, 21, and 28 days, grapes stored in air and MAP were compared to fresh harvested grapes, stored on the plants. Quality attributes included color, texture, maturity index, phenols, antioxidant activity, sugars, organic acids, sensory parameters, and volatile compounds. The results obtained demonstrated that grapes held on the plant and in MAP showed better quality in terms of appearance scores compared to grapes stored in air. In particular, the application of high CO₂ contributed to reduce the deterioration rate of the clusters, minimizing weight loss, and delaying degradation processes, and this particularly for grapes from the 14-year-old vine, where grapes held on the plant degraded faster than grapes in the younger vines. Most volatile compounds did not change their concentration with the storage treatment, except for ethyl acetate and ethanol, which increased in MAP at the end of storage, and to some compound responsible for green odor. In conclusion, keeping the grapes on the plant can be considered a good agronomic practice to preserve the quality, whereas MAP can be applied to better maintain postharvest quality of the product throughout storage and distribution. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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18 pages, 4458 KiB

Open AccessArticle

Post-Harvest Treatment with Methyl Jasmonate Impacts Lipid Metabolism in Tomato Pericarp (Solanum lycopersicum L. cv. Grape) at Different Ripening Stages

by Silvia Leticia Rivero Meza, Eric de Castro Tobaruela, Grazieli Benedetti Pascoal, Isabel Louro Massaretto and Eduardo Purgatto

Foods 2021, 10(4), 877; https://doi.org/10.3390/foods10040877 - 16 Apr 2021

Cited by 19 | Viewed by 3394

Abstract

The application of exogenous jasmonate can stimulate the production of ethylene, carotenoids, and aroma compounds and accelerate fruit ripening. These alterations improve fruit quality and make fruit desirable for human consumption. However, fruit over-ripening results in large losses of fruit crops. This problem [...] Read more.

The application of exogenous jasmonate can stimulate the production of ethylene, carotenoids, and aroma compounds and accelerate fruit ripening. These alterations improve fruit quality and make fruit desirable for human consumption. However, fruit over-ripening results in large losses of fruit crops. This problem is overcome by applying 1-methylcyclopropene to the fruits, due to its capacity to block the ethylene receptors, suppressing fruit ripening. In this study, treatments with only 1-methylcyclopropene and both 1-methylcyclopropene and methyl jasmonate were administered to observe whether exogenous methyl jasmonate can improve the metabolite levels in fruits with blocked ethylene receptors. Fruit pericarps were analyzed at 4, 10, and 21 days after harvest (DAH) and compared with untreated fruits. The post-harvest treatments affected primary metabolites (sugars, organic acids, amino acids, and fatty acids) and secondary metabolites (carotenoids, tocopherols, and phytosterols). However, the lipid metabolism of the tomatoes was most impacted by the exogenous jasmonate. Fatty acids, carotenoids, tocopherols, and phytosterols showed a delay in their production at 4 and 10 DAH. Conversely, at 21 DAH, these non-polar metabolites exhibited an important improvement in their accumulation. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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15 pages, 3787 KiB

Open AccessArticle

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

by Yao Cheng, Hao Dong, Yuanyue Wu and Kaijun Xiao

Foods 2021, 10(3), 552; https://doi.org/10.3390/foods10030552 - 7 Mar 2021

Cited by 8 | Viewed by 3463

Abstract

The shelf life of cherry tomatoes is short so that new and efficient preservation techniques or procedures are required to reduce postharvest losses. This study focused on the development of a sulfonated poly ether ether ketone (SPEEK) film incorporated with amidated graphene oxide [...] Read more.

The shelf life of cherry tomatoes is short so that new and efficient preservation techniques or procedures are required to reduce postharvest losses. This study focused on the development of a sulfonated poly ether ether ketone (SPEEK) film incorporated with amidated graphene oxide (AGO), for the storage of cherry tomatoes in modified atmosphere packaging. The mechanical properties, gas permeability, and moisture permeability were subsequently tested. The evolution of attributes related to shelf life, such as gas composition, physicochemical properties, and sensory properties were also monitored during storage trials. AGO, as an inorganic filler, increases the thermal stability and mechanical properties of SPEEK-based films, while it reduces the water absorption, swelling rate, and moisture permeability. Importantly, all the AGO/SPEEK films exhibited enhanced gas permeability and selective permeability of CO₂/O₂ relative to the SPEEK film. Moreover, 0.9% (w/w) AGO/SPEEK film showed an enhanced permeability coefficient of CO₂, corresponding to an increase of 50.7%. It could further improve the selective coefficient of CO₂/O₂ to 67.1%. The results of preservation at 8 °C revealed that: 0.9% (w/w) AGO/SPEEK film was significantly effective at maintaining the quality and extending the shelf life of cherry tomatoes from 15 to 30 days, thereby suggesting the potential for applying AGO-incorporated SPEEK films for food packaging materials. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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17 pages, 13232 KiB

Open AccessArticle

Preharvest Application of Chitosan Improves the Postharvest Life of ‘Garmrok’ Kiwifruit through the Modulation of Genes Related to Ethylene Biosynthesis, Cell Wall Modification and Lignin Metabolism

by H. M. Prathibhani C. Kumarihami, Jin Gook Kim, Yun-Hee Kim, Mockhee Lee, Young-Suk Lee, Yong-Bum Kwack and Joonyup Kim

Foods 2021, 10(2), 373; https://doi.org/10.3390/foods10020373 - 9 Feb 2021

Cited by 26 | Viewed by 3841

Abstract

The influence of the preharvest application of chitosan on physicochemical properties and changes in gene expression of ‘Garmrok’ kiwifruit during postharvest cold storage (0 °C; RH 90–95%; 90 days) was investigated. Preharvest treatment of chitosan increased the fruit weight but had no significant [...] Read more.

The influence of the preharvest application of chitosan on physicochemical properties and changes in gene expression of ‘Garmrok’ kiwifruit during postharvest cold storage (0 °C; RH 90–95%; 90 days) was investigated. Preharvest treatment of chitosan increased the fruit weight but had no significant effect on fruit size. The chitosan treatment suppressed the ethylene production and respiration rate of kiwifruit during the cold storage. The reduction of ethylene production of chitosan-treated kiwifruit was accompanied with the suppressed expression of ethylene biosynthesis genes. Moreover, preharvest application of chitosan diminished weight loss and delayed the changes in physicochemical properties that include firmness, soluble solids content, titratable acidity, total sugars, total acids, total phenols, and total lignin. As a result, the preharvest application of chitosan delayed the maturation and ripening of fruit. Expression of genes related to cell wall modification was down-regulated during the early maturation (ripening) period, while those related to gene expression for lignin metabolism were up-regulated at the later stages of ripening. These results demonstrate that the preharvest application of chitosan maintained the fruit quality and extends the postharvest life of ‘Garmrok’ kiwifruit, possibly through the modulation of genes related to ethylene biosynthesis, cell wall modification, and lignin metabolism. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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14 pages, 2506 KiB

Open AccessArticle

Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage

by Li Fang, Kangli Wei, Li Feng, Kang Tu, Jing Peng, Jiahong Wang and Leiqing Pan

Foods 2020, 9(12), 1881; https://doi.org/10.3390/foods9121881 - 17 Dec 2020

Cited by 21 | Viewed by 3658

Abstract

Soluble solid content (SSC) is regarded as the most significant internal quality associated with the taste and maturity in fruits. Evaluating the relationship between the optical properties and soluble sugars facilitates exploration of the mechanism of optical techniques in SSC assessment. In this [...] Read more.

Soluble solid content (SSC) is regarded as the most significant internal quality associated with the taste and maturity in fruits. Evaluating the relationship between the optical properties and soluble sugars facilitates exploration of the mechanism of optical techniques in SSC assessment. In this research, absorption coefficient (μ_a) and reduced scattering coefficient (μ′_s) of Fuji apple during storage were obtained using automatic integrating sphere (AIS) at 905–1650 nm. Relationships between μ_a, μ′_s and SSC, and soluble sugars contents, were investigated. The result showed that SSC, the content of total soluble sugars (TSS), fructose, glucose and sucrose were all decreasing after storage, and the same trend appeared in the change of μ_a and μ′_s. In the whole wavelength range, both μ_a and μ′_s were positively related to SSC and soluble sugars contents. The correlations between μ_a and SSC, and soluble sugars contents, showed increasing tendencies with increasing wavelengths, while for μ′_s, correlations had the opposite trend. The strongest correlations between μ_a and SSC, and soluble sugars contents, were observed in the correlation of μ_a with sucrose, with an r of 0.934. Furthermore, a partial least square (PLS) model for sucrose based on μ_a was built with the coefficient of determination of prediction (R_p²) and the root mean square error of prediction (RMSEP) of 0.851 and 1.047, respectively. The overall results demonstrate that optical properties at the range of 905–1650 nm could be used to evaluate SSC of apples and this may due to the strong correlation between sucrose content and μ_a. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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Review

Jump to: Research

17 pages, 1805 KiB

Open AccessReview

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

by Josemar Gonçalves de Oliveira Filho, Marcela Miranda, Marcos David Ferreira and Anne Plotto

Foods 2021, 10(10), 2438; https://doi.org/10.3390/foods10102438 - 14 Oct 2021

Cited by 43 | Viewed by 13309

Abstract

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged [...] Read more.

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications. Full article

(This article belongs to the Special Issue Postharvest Management of Fruits and Vegetables)

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