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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]

A home dehydrator allows obtaining dried apples that are beneficial to human health, but its operations will affect the chemical and organoleptic quality of this fruit. In this study, the effect of the drying temperature and mass load of sliced fresh "Fuji" apples in a home dehydrator was evaluated with regard to moisture content, electric energy consumption, ascorbic acid, total polyphenol content, and color of the dried fruit. Fresh "Fuji" apples were cut to obtain a uniform slice with a thickness of 4 mm and diameter from 60 to 75 mm. A home dehydrator was operated at 50 and 70°C (nominal temperatures), with a total sliced apple load of 250 and 500 g, uniformly distributed in five trays. Drying was carried out for 7 hours, and every hour, the trays were rotated, changing their position from the top to the bottom. Only the middle tray was always kept in the same position. As result, the level of nominal temperature (50/70°C) was not reached for any of the trays, regardless of the mass load (250/500 g) in the home dehydrator. The temperature average for fruits dried in trays of the home dehydrator that were rotated (top and bottom) and kept in the same position (middle) did not differ (p > 0.05) among them. At the end of drying, the apple treatment at 50°C/250 g, 50°C/500 g, 70°C/250 g, and 70°C/500 g reached 23.1, 26.2, 4.3, and 4.5% (w.b.), respectively. The drying conditions at nominal 50°C favored the quality of the dried sliced apples with regard to ascorbic acid and total polyphenol content; however, the treatment at nominal 70°C produced less variation in color with respect to the fresh fruit. The home dehydrator allowed obtaining sliced dried "Fuji" apples that adequately preserve the ascorbic acid, total polyphenol, and color with respect to the fresh fruit. [ABSTRACT FROM AUTHOR]

Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduct in order to develop a fruit bar processing technology, which is based on evaluating the quality (color, break force, vitamin C content, and sensory) when varying the pH of mango purée and the concentration of added pectin. Additionally, total soluble solids (TSS) after blending at 80°C were also investigated. The increase in pH, pectin concentration of mango purée, and TSS after blending showed that vitamin C content in fruit bars tended to decrease. TSS results revealed that at TSS = 63 °Bx, pH 3.3, and a pectin concentration of 1.3%, the product received a high rating of 6.3. Additionally, the vitamin C content of the product reached 7.82 mg/100 gDW. The results of this study are expected on the diversification of products from mango. Solving the situation that grades II and III mangoes are difficult to be commercialized and making the most of the byproduct mango flesh after certain production processes. [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]

Ellagic acid (EA) is a bioactive polyphenol compound with numerous biological activities, such as anti-inflammatory, antiestrogenic, antioxidant, and anticancer activities. In this research, we investigated the effect of postharvest tomato fruits with EA treatment. Our results showed that at 25°C for 20 days, compared to a control group, the weight loss rate, titratable acidity, and soluble solid concentration of tomato fruits treated with 50 μM EA were lower. The content of soluble protein in the EA-treated group was approximately 1.65 times higher than in the control group, and EA treatment greatly inhibited the changes in lycopene and vitamin C content. Moreover, EA treatment reduced malondialdehyde content, electrolyte leakage, and the production of reactive oxygen species. Furthermore, EA treatment upregulated the expression of antioxidant-related genes and induced the activities of the antioxidant enzyme. In summary, our results showed that EA could retard senescence and preserve the quality characteristics of harvested tomato fruits via enhancing the antioxidant responses. [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]

Melon breeding is directed at improving the quality of the fruit needed to meet consumers' demands. The assessment of hybrid melon candidates on important characteristics (vitamin A, vitamin C, and TSS) at five maturity stages is needed to get hybrid melon varieties with good fruit quality and determine the right harvest time. This study aimed to evaluate the genetic parameters of vitamin A, vitamin C, and TSS contents of D-612 × PK-669 and PK-361 × PK-165 crossings at five stages of maturity. The study used a randomized complete block design (RCBD) with eight genotypes as treatment and three replications, so there were 24 experimental units. The eight melon genotypes were G1 = D-612 × PK-669, G2 = PK-669 × D-612, G3 = D-612, G4 = PK-669, G5 = PK-361 × PK-165, G6 = PK-165 × PK-361, G7 = PK-361, and G8 = PK-165. The content of vitamin A, vitamin C, and TSS was observed at five maturity stages, namely, at 55 DAP, 60 DAP, 65 DAP, 70 DAP, and 75 DAP. The right harvest time for the eight genotypes tested was maturity stage 4 (70 DAP) because it had the highest vitamin A, vitamin C, and TSS contents compared to other maturity stages. The inheritance of vitamin A and C content was not affected by the maternal effect, while TSS was influenced by the maternal effect. The vitamin A, vitamin C, and TSS content characteristics had higher phenotypic diversity coefficients than genetic diversity coefficients, while heritability values in the broad sense for the three melon genotypic characteristics ranged from 0.613 to 0.968. Crosses of PK-165 × PK-361 can be used to assemble hybrid melon varieties that have high vitamin A, vitamin C, and TSS contents because they have positive values for heterosis and heterobeltiosis for the three characteristics. [ABSTRACT FROM AUTHOR]

Strawberry fruit is one of people's favorite fruits. It has high nutritional value and health care effects. Strawberries lose their edible value quickly after being picked because of their thin skin, which is easily damaged. In order to find a method to maintain the quality of strawberries, the effects of resveratrol treatment on the nutritional quality and antioxidant metabolism of strawberry fruit were studied. The result indicated that 100 μM resveratrol was the optimal concentration to delay the occurrence of decay. Strawberry fruit treated with resveratrol delayed the decrease in firmness, total soluble solids (TSS), total phenolics content (TPC), total flavonoid content (TFC), vitamin C (Vc) content,1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and 2,2′‐azino‐bis (3‐ethylbezothi‐ azot‐hiazoline‐6‐sulfonic acid) (ABTS) radical scavenging capacities. The malondialdehyde (MDA) content, hydrogen peroxide (H2O2) content, and superoxide anion (O2•−) production of control fruit were significantly higher than those of treated fruit. Strawberry fruit treated with resveratrol also increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) during storage. Therefore, resveratrol has been proved to effectively improve the nutritional quality and antioxidant properties of strawberry fruit. Practical applications: Strawberry fruit is rich in nutrients, which is beneficial to human health. But strawberry fruit has high water content and soft tissue, which is easy to be damaged and decayed. Therefore, it is particularly important to find a way to maintain strawberry fruit quality. In this study, resveratrol has good antioxidant, health care, and antibacterial properties. Resveratrol treatment can maintain the nutritional quality of strawberry fruit and can be used as an effective method for strawberry fruit preservation. [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]