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The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15 ± 0.99 mg/100 ml), AOA (72.93 ± 1.62 %), TPC (122.03 ± 4.23 mg GAE/ml), and TFC (116.14 ± 3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications. [ABSTRACT FROM AUTHOR]

In recent times, there is an increasing global interest in the consumption of safe, healthy fruits and juices without synthetic materials and preservatives. The objective of the study was to evaluate the physiochemical quality of Valencia, Ibadan sweet, and Washington varieties of sweet orange (Citrus sinensis L. Osbeck) fruits in response to eucalyptus leaves, orange peels, and their combination during 30 days of storage at ambient 25°C and 80-85% relative humidity. The experimental design was a 4 × 3 factorial design in a completely randomized design. The results showed that orange fruits coated with the combined oils of eucalyptus leaves and orange peels significantly (P ≤ 0.05) delayed weight changes, firmness, titratable acidity, total soluble solids concentration, vitamin C content, and higher acceptability with extended shelf life compared to uncoated control fruits. Valencia (V1) exhibited a significant beneficial effect of the biobased oils treatment on weight, firmness, and vitamin C content. In Ibadan sweet (V2) fruits, biobased oils enhanced titratable acidity with relatively better total soluble solids and marketability. Biobased oils are known to reduce fruit weight loss by limiting respiration rate. It was concluded that the combined biobased oil had the best effect on keeping citrus fresh. These findings provide a practical basis for the application of combined biobased oil as an effective preservative to improve the storage quality of citrus fruits. [ABSTRACT FROM AUTHOR]

Strawberry fruits are highly perishable and susceptible to microbial decay. In this study, influence of atmospheric pressure, postharvest delay in hypobaric treatment, and combined effect of pressure and exposure duration on storage quality of strawberries were evaluated. Treatment at 40 kPa for 4 h without postharvest delay inhibited fungal decay and retained visual quality which contributed to 13% increase in marketable life of strawberries compared with control. Further study revealed that microbial control and storage quality of strawberries treated either at 20 kPa for 2 h or 40 kPa for 4 h were statistically comparable. After 12 days, strawberries treated at 20 kPa for 2 h had 14.3% higher radical scavenging activity, 13.9% higher phenolic contents and 17.7% higher ascorbic acid than control fruits. Thus, pre‐storage treatment at 20 kPa for 2 h without postharvest delay effectively retained fruit quality and extended storage life of strawberries for 6 more days compared with control. Novelty impact statement: Hypobaric treatment is a potential non‐chemical technique used to disinfect and extend storage life of strawberries. Results showed that hypobaric treatment at 20 kPa for 2 h without any postharvest delay can be adopted to disinfect strawberries from microbial infection and to extend marketable life. These findings may help in developing commercial hypobaric technology for perishable and decay‐susceptible fruits and vegetables. [ABSTRACT FROM AUTHOR]

This study aimed to develop and examine the potential effect of Amla essential oil‐based nano‐coatings at different concentrations 0.0, 2.5, 5.0, 7.5, and 10.0% (v/v) on Amla fruits stored in the room conditions (29 ± 2°C and 45%RH) for 15 days. Nanoemulsions were formulated by ultrasonication with Amla essential oil along with modified corn starch (2% w/v) and Tween 80 (5% v/v). All the shelf‐life parameters were analyzed at an interval of 3 days. Results have shown that nano‐coatings have a positive and significant effect on delaying browning and total yeast and mold count. Fruits having nano‐coatings effectively retained their antioxidant activity along with bioactive components in comparison with the uncoated fruits. Particle size, Zeta potential, and polydispersity index of the best‐performed nano‐coating having 10% (v/v) of Amla essential oil were also evaluated. Thus, our findings suggest that Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. Novelty impact statement: The fruits coated with nanoemulsions maintained good fruit quality with a lower decay percentage, the least degradation of ascorbic acid and chlorophyll, and high retention of antioxidant activity and bioactive compounds. The application of Amla essential oil‐based nano‐coatings had a promising effect on fungal decay, weight loss, firmness, browning index, and other color attributes of fruits. Amla essential oil‐based nano‐coatings had a promising effect on enhancing the shelf life of Amla fruits. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate modified atmospheric packaging containing 500 ppm cinnamon essential oil, aloe vera concentrated gel (1:3 with distilled water), calcium lactate, and ascorbic acid on the shelf life of strawberry. Acidity, antioxidant activity, soluble solids, phenolic compound, anthocyanin content, vitamin C content, weight loss, firmness, color, gas composition as well as microbial quality were determined during 15 days of shelf life. According to the results, the antioxidant activity was significantly higher in samples stored in aloe vera packaging (89 ± 5.43%); besides, a higher percentage of anthocyanin content (66.57 ± 20.55 mg/L) and vitamin C values were proved in modified atmospheric aloevera packaging. Also, aloe vera packaging could reduce decay by significantly suppressing the total aerobic mesophilic bacteria, yeast, and mold growth (p <.05). In summary, aloe vera gel, ascorbic acid, calcium lactate, cinnamon EO, and modified atmosphere packaging could significantly prevent the quality loss of strawberries and extend its shelf life. Novelty impact statement: A combination of Aloe Vera gel coating ascorbic acid, calcium lactate, cinnamon essential oil and modified atmosphere packaging preserved the postharvest quality of strawberry fruit stored at 4°C for 15 days. The efficacy of Aloe Vera gel coating enriched with ascorbic acid, calcium lactate, and cinnamon essential oil, packed in the modified atmosphere on the protection of phenolic, and antioxidant content was evaluated. The addition of cinnamon essential oil to coating reduced the microbial load of strawberry fruit. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of 1‐methylcyclopropene (1‐MCP) treatment on the storage quality and volatile compounds of Xiaobai apricot fruit stored at 4°C. Three groups of apricot fruit were set in a 1 m3 container and treated with 0.5, 1, 1.5 μl/L of 1‐MCP for 20 hr at 20°C, respectively. The physiological parameters and volatile compounds of 1‐MCP‐treated and untreated apricot fruit were examined. Twenty‐eight volatile compounds were isolated and identified, and the main aroma compounds were determined to be linalool, α‐terpenol, 6‐methyl‐5‐hepten‐2‐one, theaspirane, benzaldehyde, nonanal, linalyl formate, butyl acetate, and hexyl acetate. The result showed that 1 μl/L of 1‐MCP treatment had the most effective impact on delaying the ethylene production, respiration rates, soluble solids content, and maintaining firmness, titratable acidity, and ascorbic acid content, and 0.5 and 1 μl/L inhibited the production of most volatile compounds during storage. Novelty impact statement: 1‐MCP treatment can keep apricot fruit in good quality, but decreased the production of Volatile compounds.Linalyl formate and the aspirane were isolated and identified, and these were hardly found in apricot fruit in the previous report.A high concentration of 1‐MCP treatment may promote the production of volatile compounds. [ABSTRACT FROM AUTHOR]

The core objective of the current study was to enhance the storage stability of apples with cinnamon essential oil edible coating. For this purpose, apples were coated with coating material containing different concentration of cinnamon essential oil. Coated apples were packed in polypropylene bags and to check the effect of edible coating stored at refrigeration at 5°C for 2 months. The coated apples were subjected to physiochemical analysis (moisture loss percentage, weight loss, color, total soluble solids, ascorbic acid, titratable acidity, and pH), microbial analysis (antifungal activity and antimicrobial activity), and sensory evaluation during storage after interval of 10 days for 2 months. During storage, a rapid decrease in all parameters was observed except in T3 (5% cinnamon essential oil). Edible coating contained T3 showed highest zone of inhibition against P. expansum and E. coli. Edible coating T3 prevent the spoilage and maintain the nutritional values of fresh apples. Practical applications: The application of Edible coatings is increasing rapidly in the preservation of fruits and vegetables because of being environment friendly and safety of consumers. The edible coating with essential oils (EOs) is an effective approach to enhance the shelf life and preserve the nutritional quality of the fruits and vegetables commodities. The antimicrobial potential of Cinnamon Essential Oil make it as advantageous for the edible coating of fruits without affecting the quality and safety of the apple fruit. [ABSTRACT FROM AUTHOR]

Bartlett pears harvested at commercial maturity (10.64 kg/cm2 flesh firmness and 3.15 starch iodine rating) were fumigated with 1‐methylcyclopropene (3.3%VP SmartFreshTM) in a concentration range of 100–1,000 nl/L inside airtight chambers. The fruit were stored under cold storage conditions (2 ± 1°C with 95 ± 2%) followed by ambient holdings after monthly intervals. Treated fruit had significantly (p <.05) highest flesh firmness, total soluble solid, ascorbic acid, phenols, sensory scores with lowest PLW, spoilage, calcium content, and respiration rate. Further, fruit treated with 1,000 nl/L 1‐MCP retained edible quality during the successive ambient holding period of 15, 9, 6, and 3 days after 30, 60, 90, and 120 days of cold storage. The untreated control fruit after 30 and 60 days of cold storage could be stored only up to 9 and 3 days under ambient holding conditions and lost their sensory acceptability after 90 days of cold storage. Practical Applications: Response of pear fruit to 1‐MCP treatments is highly variable based on storage atmosphere, mode of application, and concentration of the active ingredient. In our findings, we reported that fumigating freshly harvested pears with 800, 900, and 1,000 nl/L 1‐MCP for 24 hr in airtight chambers retained highest fruit quality. Further, fumigation facilities can be established near production areas and fruit can be treated with 800 nl/L 1‐MCP with a shelf life of 15, 9, 6, and 3 d after 30, 60, 90, and 120 days of cold storage. Threshold acceptability values for the most important quality parameters, namely, TSS, firmness, and PLW were standardized which can be used in the future to predict the shelf‐life period of the fruit. [ABSTRACT FROM AUTHOR]

The postharvest quality attributes of ' Hayward' kiwifruit were investigated to find the optimum times and frequencies of calcium chloride ( CaCl2) spray. The vines in two different commercial kiwifruit orchards were sprayed with CaCl2 (1.5%) one, two and three times in 35, 85 and 125 days after full bloom ( DAFB). Fruits were harvested at the maturity stage and thereafter stored at 0C for 90 days and five additional days under marketing conditions as shelf life. The results showed that with a few exceptions, one time and two times CaCl2 sprays had no significant effect on kiwifruit postharvest quality. Thrice CaCl2 sprays (35 + 85 + 125 DAFB) significantly enhanced fruit Ca concentration and improved fruit quality such as firmness, total soluble solid, titratable acidity, total chlorophyll and carotenoid content, and reduced fruit weight loss and decay incidence during cold storage and shelf life. Overall, it is proposed that thrice CaCl2 (1.5%) spray in 'Hayward' kiwifruit orchards could be more appropriate to improve fruit quality and storability. Practical Applications Consumer's acceptance for ripe 'Hayward' kiwifruits is influenced by sugar content, sugar-to-acid ratio, green pulp color and the sensory properties such as texture and appearance. During cold storage, many physicochemical changes will occur in kiwifruits such as weight loss, increase in soluble solid contents, decline in ascorbic acid and cell wall degradation, which significantly affect fruit qualities. Softening plays an important role in textural qualities, consumer acceptability, shelf life and postharvest disease resistance. It is significantly influenced by different preharvest factors. Foliar application of CaCl2 has very important role in improving fruit quality. Calcium participates in cross-linking negative charges, especially on the carboxylic residues of pectin, imparting significant structural rigidity to the wall. Therefore, finding the optimum preharvest CaCl2 spraying time and frequency is very important for orchard management. [ABSTRACT FROM AUTHOR]

Enzymatic browning is the main cause of quality loss in minimally processed fresh-cut apples and this study was aimed to control it by evaluating the use of a treatment with α-lipoic acid and ascorbic acid on Golden Delicious apples. Also hexanal, an effective natural enhancer of apple odor, was added to the treatment. At the end of the preservation period, colorimetric analysis demonstrated that α-lipoic acid exerts an anti-browning effect comparable with that of ascorbic acid about 60 times more concentrated and, moreover, chemical assays demonstrated its synergistic interaction with this substance. The application of the "antibrowning mix" does not substantially change the volatile profile of the apple slices while the addition of hexanal (0.076 mmol per liter of air) improves it primarily with an increased production of hexyl acetate (about 86% of the average aromatic component), without modifying the fruit respiration. [ABSTRACT FROM AUTHOR]

ABSTRACT The effect of waxing and wrapping on fruit quality, phenolic compounds and antioxidant activity of two citrus cultivars (Satsuma mandarin [ Citrus unshiu Marc] and Hamlin orange [ Citrus sinensis Osbeck cv Hamlin]) stored at 10 ± 2C for 60 days was investigated. Ascorbic acid, flavanone glycosides, phenolic acids, total phenolics and antioxidant activity (ferric-reducing antioxidant power assay and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging assay) were determined. During storage, phenolic compounds were relatively stable. Antioxidant activity was influenced by both ascorbic acid and phenolic compounds. Generally, wrapping fruits retained higher levels of flavanones and phenolic acids during storage while waxing was not preferable in preserving phenolic compounds especially after 30 days. Besides, waxing and wrapping retained higher levels of total phenolics after 15 days of storage in both cultivars. PRACTICAL APPLICATIONS Recently, phenolic compounds of citrus fruits have gained much concern because of their benefits to human health. However, studies on changes of detailed phenolic components during postharvest storage are limited. The effect of waxing and wrapping on phenolic compounds and antioxidant activity of Satsuma mandarin ( C. unshiu Marc) and Hamlin orange ( C. sinensis Osbeck cv Hamlin) during storage are presented in this study. The results show that the two citrus cultivars maintained their functional value because of the stability of phenolic compounds during storage. Wrapping preserved higher levels of phenolic content with improved fruit appearance thus is better for marketing and consumption. While waxing had negative effects on keeping functional quality of fruit after long-time storage. The findings may also be useful for a better understanding of changes in specific phenolic compounds in citrus fruits during postharvest storage. [ABSTRACT FROM AUTHOR]

ABSTRACT Plums easily show internal browning (IB) after low temperature storage. Polyphenol oxidase (PPO) was recognized as the main reason for IB of many kinds of fruits. The aim of this study was to develop a vacuum infiltration-based method with ascorbic acid (AsA) to inhibit plum PPO. The results showed that browning rate and PPO activity of plum fruits ( Prunus salicina Lindell cv. Yuhuang) were significantly inhibited by vacuum infiltration with 0.5% AsA during 98 days of storage at 3 ± 1C, and its preservation effects, which included inhibition of browning and keeping fruit quality, were better than those produced by vacuum infiltration with 0.1% AsA or dipping treatment with 0.5% AsA. Based on the results, the method of browning inhibition for postharvest plum consisted of 10 min infiltration time, 200 mmHg and 0.5% AsA. PRACTICAL APPLICATIONS Postharvest plum fruits suffer chilling injury phenomenon followed by internal browning that reduces the consumer acceptance and commercial value. However, traditional preservation methods, such as dipping with antistaling agent, are limited in browning inhibition. Thus, a new and efficient method for intact plums stored at 3 ± 1C was developed to reduce the internal browning of postharvest plum fruits, increase the supply of plum fruits with high quality, and enhance the income of farmers and dealers. The application parameters of this vacuum infiltration-based method are based on: 10 min of infiltration time, a vacuity of 200 mmHg, and a concentration of 0.5% of AsA solution. [ABSTRACT FROM AUTHOR]