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This study investigated the potential of delaying 1-methylcyclopropene (1-MCP) application as a postharvest strategy to enhance ripening recovery of banana fruit. The experiment comprised the following treatments: control (no 1-MCP), 400 nL L−1 1-MCP at 1 and 15 d, and 50 µL L−1 ethephon + 400 nL L−1 at 1 and 15 d, arranged in a completely randomized design. Fruit were stored at 14 °C for 30 d and thereafter allowed to ripen at 23 °C for 9 d. After 9 d shelf life, 1-MCP/15 d treated fruit had significantly lower firmness (54.24 N) compared to fruit treated with 1-MCP/1 d (69.45 N). Peel degreening was significantly higher in the 1-MCP/1 d treatment, with hue values of 92.06 compared to 86.62 for 1-MCP/15 d. The 1-MCP/1 d treatment significantly maintained higher total chlorophyll (307.7 µg/g) and carotenoids (145 µg/g) in peel compared to 1-MCP/15 d treatment. Sucrose accumulation significantly increased in 1-MCP/15 d treated fruit (5.26 mg/mL) compared to that treated with 1-MCP/1 d (1.74 mg/mL). A similar trend was observed for glucose (0.81 mg/mL) and fructose (0.83 mg/mL). The 1-MCP/1 d treated fruit had no detectable glucose and fructose during shelf life. Our results demonstrated that application of 1-MCP at 15 d cold storage is a promising postharvest strategy to extend fruit shelf life by enhancing ripening recovery after cold storage. [ABSTRACT FROM AUTHOR]

Some of the major processed horticultural commodities subjected to adulteration are powders, edible oils and juices. This review covers the recent application in the field of vibrational spectroscopic techniques (near and mid-infrared spectroscopy, Raman spectroscopy and hyperspectral imaging) for the determination of authenticity and adulteration in processed horticultural products with an emphasis on powders, edible oils and juices. The review highlights fundamental concepts, limitations and constraints associated with each spectroscopic technique in evaluating the authenticity and adulteration of processed horticultural products. Our findings suggest that the application of infrared spectroscopy (near and mid) is highly suitable for the assessment of powders, oils and juices, while Raman spectroscopy has shown potential in evaluating powders and edible oils. However, these spectroscopic tools still require improvement on measurement accessories and dynamic analytical methods for modern food inspection. Overall, the review of literature suggests that vibrational spectroscopy has the potential to fulfil the industrial need for quality control and authenticity assessment. [ABSTRACT FROM AUTHOR]

Unripe banana flour is a premium nutritious product with a potential to curb degenerative diseases through resistant starch and gluten free traits, however, with scant techniques to monitor adulteration practices. The objective of the present study was to determine the efficacy of visible–near infrared spectroscopy (Vis–NIR) spectroscopy (Vis–NIRS) in the detection and quantification of unripe banana flour adulteration with wheat flour. To do this, simulated adulteration of a composite banana flour was performed with different levels of wheat flour, in intervals of 20 g kg−1, ranging from 0 to 800 g kg−1. Each level was acquired in duplicate giving a total of 82 samples. Vis–NIR spectral data was acquired using a portable F-750 spectrometer in the range 447–1005 nm. Spectral data was analysed chemometrically using principle components analysis and partial least squares regression (PLSR), with 41 samples used as a calibration set and 41 for validation. The first two principal components accounted for 95% of spectral data variation, revealing five distinct clusters related to 0 g kg−1, 20–200 g kg−1, 220–400 g kg−1, 420–600 g kg−1 and 620–800 g kg−1 adulterated samples. The best PLSR model to predict wheat flour adulteration degrees in unripe banana flour was obtained using 2nd derivative Savitzky–Golay (19-point smoothing, 2nd order polynomial), showing the highest Rc2 (0.991); Rp2 (0.993); RPD (12.021) and the lowest RMSEC (2.226 g kg−1) and RMSEP (1.993 g kg−1) values. The obtained Vis–NIRS PLSR models therefore demonstrated the technology novelty in monitoring unripe banana flour quality by the processing industries and in retail markets during product verification. [ABSTRACT FROM AUTHOR]

Lemon (Citrus limon L.) is one of the most cultivated citrus fruit in South Africa. In citrus packhouses, fruit are coated with commercial synthetic waxes to enhance shelflife. However, the use of waxes has been linked to peteca spot (PS) incidence in lemons. This study evaluated the efficacy of chitosan (CH) and carboxymethyl cellulose (CMC) incorporated with moringa leaf extracts (M) on reducing peteca spot incidence on 'Eureka' lemon. A total of 500 'Eureka' lemons were harvested from outside and inside canopy positions from a commercial orchard in KwaZulu-Natal, South Africa. Fruit were assigned to five coating treatments, namely; control, 1% M + CMC, 1% CMC, 1% CH and 1% M + CH. After coating, fruit were transferred into a cold room with delivery air temperature set at 3 °C for 12 weeks to induce the disorder. At each sampling week, peteca spot incidence, fruit physicochemical and phytochemical properties including color, mass, vitamin C, carotenoids, TSS, TA and phenolics were measured. The results showed that coating treatments and canopy position significantly affected PS incidence. Fruit coated with M + CMC, CMC, CH were less susceptible to PS development in both inside and outside canopy compared to the control and M + CH coated fruit. Coating treatments significantly affected phenolic and flavonoid concentration. Moreover, coating treatments significantly reduced mass loss, ascorbic acid loss and delayed color change of fruit. The results found in this study demonstrated the ability of either M + CMC, CMC, or CH as coating treatments for reducing PS in 'Eureka' lemon. [ABSTRACT FROM AUTHOR]