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The microenvironmental factors of kiwifruit are constantly changing over long-distance transportation, but there are no reliable methods for monitoring and predicting quality changes. An artificial neural network (ANN) kiwifruit integrated quality dynamic prediction model based on microenvironmental parameters (i.e., temperature, relative humidity, carbon dioxide, oxygen, and ethylene levels) was developed using the correlation between microenvironmental parameters and changes in quality indicators during storage. The results showed that storage at 4 °C effectively delayed weight loss, increase in cell membrane permeability and soluble solids, as well as decrease in firmness, titratable acid content, ascorbic acid content and color (C* and L* values), delayed the onset of respiratory peaks, lowered ethylene release, and preserved kiwifruit freshness compared to 10 °C and 20 °C. The optimized back-propagation (BP) neural network model had a hidden layer neuron count of 10, and the coefficient of determination (R2) between the predicted and measured values was 0.998, with an average error within ± 5%, which was highly accurate in predicting the overall quality changes of kiwifruit during storage and transportation. [ABSTRACT FROM AUTHOR]

The cutting operation significantly affects the shelf-life of fresh-cut produce due to the mechanical damage impacting molecular, physiological, and sensory responses, depending on tissue type and tool characteristics. The degree of sharpness (DoS), defined as the force required to cut a reference body, is crucial for this process. A methodology was developed to objectively evaluate cutting damage on fresh-cut 'Golden Delicious' apples using three knives at four DoS levels (30, 100, 140, and 190 N) to cut 96 apples into 288 slices. The study assessed color, visual acceptance score, electrolytic leakage, and nutritional quality over 14 days at 5 °C. A two-way ANOVA showed no significant correlation between DoS and nutritional quality. However, a* values and browning index significantly increased with DoS, with values rising from 39.4 and 2.7 at 30 N to 41.4 and 3.1, respectively, at 190 N. The best visual acceptance score (4.0) and shelf-life (14 days) were at 30 N, while the worst score (2.9) and shelf-life (5 days) were at 190 N. Positive correlations were found between DoS and both browning index and a* value, with coefficients r of 0.97 and 0.93, respectively, highlighting the importance of using sharp tools for optimal post-cutting quality. [ABSTRACT FROM AUTHOR]

Modified atmospheric packaging (MAP) is most commonly used nowadays to improve the shelf-life of meat in refrigeration storage. Therefore, this research was undertaken to study the effect of MAP on the quality and shelf-life of chicken breast meat (CBM) under refrigeration storage. This was further compared with aerobic packaging (AP) to find the efficiency of MAP. Three different concentrations used were : 1) MAP-20 (20%O2+30%CO2+50%N2), 2) MAP-10 (10%O2+40%CO2+50%N2), and 3) MAP-0 (0%O2+20%CO2+80%N2). Refrigerated storage of CBM with MAP of 0-20% oxygen significantly (p<0.05) decreased the TBARS, deoxymyoglobin, metmyoglobin, L* value, b* value, oxygen, and nitrogen but increased the pH, oxymyoglobin, total meat pigment, a* value, carbon dioxide, nitrogen, standard plate counts and scores of sensory attributes when compared with aerobic packaging. It can be concluded that a MAPCBM had a shelf-life of 12 days and AP-CBM had 6 days under refrigeration storage. [ABSTRACT FROM AUTHOR]

Due to the high water content of fresh wet noodles, it is easy for microorganisms to breed and spoil, and quickly loses its edible value. The effect of composite biopreservatives such as chitosan, Nisin and tea polyphenols and their formula on shelf-life and storage quality of fresh wet noodles was investigated in this study. The results showed that the prescription 0.25% chitosan, 0.025% Nisin and 0.012% tea polyphenols can prolong the fresh wet noodles shelf-life to 48 hours under room temperature and relative humidity 60%, and the total number of colonies was less than 5.0 lg (CFU/g), which complied with national standards. However, under the same conditions, the total number of colonies of CK group have exceeded the national standard within 12 hours and the water absorption rate decreased by 26.07% whose edible value was lost.

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of leafy vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of leafy vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of leafy vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of leafy vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of leafy vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of leafy vegetables during storage.

A growing increase in the global demand for innovative smoked fishery products has recently emerged. Thus, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of common carp and little tuna fish luncheon as innovative fish products with extended shelf- life. The hot smoking for 5- 6 hours at 40- 90°C (2 hours at 40-5 0°C, 2 hours at 60- 80°C, and 2 hours at 90°C) with citrus sawdusts was applied to process smoked fish luncheon. The smoked carp and little tuna fish luncheon obtained higher sensory attributes and suppressed bacterial growth, pH, total volatile basic nitrogen, trimethylamine and thiobarbituric acid at an optimum smoking time of 25min using citrus sawdust. On the other hand, moisture, protein, lipid and overall acceptability scores were siginificantly decreased (P≤ 0.05) during chilled and ambient temperature, while ash, carbohydrates, pH, TVB-N, TMA-N, TBA, TMBC, TPBC, TPC and YMC were siginificantly increased (P≤ 0.05) as affected by chilled and ambient temperature, without surpassing the maximum permissible limits. Based on the sensory analysis, the shelf-life of both types of smoked fish luncheon was determined to be 18 days. Moreover, the wheat flour treatment was identified as the best, followed by soybean flour and starch. The overall findings indicated that the hot smoking technology with fish luncheoun could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study, it was aimed to determine the effects of preharvest oxalic acid (OA) treatments on the biochemical content and quality of minimally processed leeks during storage. For this purpose, leeks were treated with solutions containing 0 (control), 1, 2 and 3 mM OA and 0.1% Tween-20 with a pump 6, 4 and 2 weeks before harvest. The packaged leeks were stored at 0 °C and 90 ± 5% relative humidity (RH) for 50 days. After the cold storage, the leeks were kept at 20 °C and 60 ± 5% RH for 3 days to determine the shelf-life. The effects of OA treatments on the weight loss, external appearance and bioactive compounds were remarkable. At the end of storage, the losses of ascorbic acid (AsA) content were determined as 55.53% in the control group and 22.89% in the 3 mM OA treatment. Similarly, the decrease in total phenolic (TP) content and antioxidant activity (AOA) in the control group was 37.34% and 45.70%, respectively, while these values were determined as 26.94% and 32.65% in the 3 mM OA treatment, respectively. With 3 mM OA treatment, the high dose in this study, the AsA, TP, and AOA contents of leeks were better preserved. The change in the external appearance scores at the end of cold storage was determined as 46.33% in the control group whereas it was determined between 31.44% (2 mM OA) and 42.55% (1 mM OA) in OA treatments. As a result, OA-treated and minimally processed leeks were successfully stored for 50 days at 0 °C and 90 ± 5% RH. Moreover, the efficacy of OA increased in a dose-dependent manner in the study. [ABSTRACT FROM AUTHOR]

Purpose: The effectiveness of the evaporative clay pot coolers was studied to preserve the postharvest quality of leafy vegetables, including kankun (Ipomoea aquatica), gotukola (Centella asiatica), lettuce (Lactuca sativa) and thampala (Amaranthus spp.). Research method: The bundles of leafy vegetables weighed about 200 g and were stored for seven days under room temperature storage, refrigerated storage, and clay pot cooler storage. Findings: The average temperatures were 27.7 °C, 7.1 °C, and 25.6 °C, and relative humidity values were 76.1%, 58.2%, and 93.6% in room temperature storage, refrigerated storage, and clay pot cooler, respectively. The average cooling efficiency of clay pot coolers was 66.7%. The physiological weight losses of leafy vegetables were significantly reduced during clay pot cooler storage. The chlorophyll content, soluble solids content, color changes, and visual quality of leafy vegetables were significantly maintained in clay pot cooler storage compared to room temperature storage. Research limitations: The main limitation of this study was the seepage of water into the inner pot of the clay pot cooler which enhanced the decay of leafy vegetables. This was successfully controlled by avoiding overwatering the sand that was used as the lining material of the clay pot cooler. Originality/Value: The clay pot cooler is one of the alternative low-cost storage methods to preserve the quality of leafy vegetables during storage. [ABSTRACT FROM AUTHOR]

The cutting operation significantly affects the shelf-life of fresh-cut produce due to the mechanical damage impacting molecular, physiological, and sensory responses, depending on tissue type and tool characteristics. The degree of sharpness (DoS), defined as the force required to cut a reference body, is crucial for this process. A methodology was developed to objectively evaluate cutting damage on fresh-cut ‘Golden Delicious’ apples using three knives at four DoS levels (30, 100, 140, and 190 N) to cut 96 apples into 288 slices. The study assessed color, visual acceptance score, electrolytic leakage, and nutritional quality over 14 days at 5 °C. A two-way ANOVA showed no significant correlation between DoS and nutritional quality. However, a* values and browning index significantly increased with DoS, with values rising from 39.4 and 2.7 at 30 N to 41.4 and 3.1, respectively, at 190 N. The best visual acceptance score (4.0) and shelf-life (14 days) were at 30 N, while the worst score (2.9) and shelf-life (5 days) were at 190 N. Positive correlations were found between DoS and both browning index and a* value, with coefficients r of 0.97 and 0.93, respectively, highlighting the importance of using sharp tools for optimal post-cutting quality.

This document explores the effects of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads. It discusses various treatments such as mineral fertilization, oxalic acid, gibberellins, and methyl jasmonate, and their impact on factors like inulin content, sensory levels, respiration rate, weight loss, and phenolic compounds. The article provides valuable insights for producers and consumers interested in preserving the quality of artichokes. Additionally, the document includes a list of references to scientific articles covering topics such as fertilization regimes, chemical treatments, and pre-harvest factors that affect the quality and nutritional value of artichokes. Another section of the document discusses the effects of postharvest treatments on the ripening process and quality of fruits and vegetables, specifically focusing on salicylic acid, acetylsalicylic acid, oxalic acid, and gibberellic acid. The research suggests that these treatments can delay ripening, enhance bioactive compounds, and increase antioxidant capacity in sweet cherry, okra, and kiwifruit. These findings provide valuable insights for improving postharvest storage and maintaining the quality of these crops. [Extracted from the article]

The main obstacle to the commercial marketing of minimally processed apples is related to their greater susceptibility to tissue softening, enzymatic browning, and microbiological development. The primary objective of this study was to investigate the influence of modified atmosphere packaging on enzymatic browning and quality deterioration in fresh-cut 'Royal Delicious' apples. Apple wedges were stored for up to 42 days at 5 ± 2 °C in modified atmosphere packaging with 1.5–5% O2 and 2.5–7.5% CO2. Flesh colour, head space gas composition, titratable acidity, soluble solids content, ascorbic acid content and overall sensory quality of apple slices were evaluated during storage. At the end of the storage period, the titratable acidity of apple wedges packed under modified atmospheres ranged from 0.56% to 0.18% for all treatments. Apple wedges packaged under 5% O2 and 5% CO2 had the highest titratable acidity (0.49%) by the end of storage. After 42 days of storage, total soluble solids content in apple wedges was highest for wedges packaged under 1.5% O2 and 7.5% CO2 (15.9%) and lowest in control (9.7%). Enzymatic browning was suppressed and overall quality of the apple wedges was retained under modified atmospheres. Overall, the modified atmosphere packaging proved to be the most effective treatment to preserve the nutritional and sensory attributes of apple wedges for 42 days of storage. [ABSTRACT FROM AUTHOR]

Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25–1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Given that meat is easily contaminated by microorganisms during processing and storage, a short shelf-life has become the main factor restricting the distribution of meat. Electron beam irradiation (EBI) can effectively inactivate microorganisms in meat and prolong its shelf-life, but it affects the sensory quality and nutritional values of meat simultaneously. This paper briefly introduces the antibacterial mechanism of EBI, and focuses on discussing the influence of different doses of EBI and their actions on meat quality (e.g., color, flavor, quality, and texture), nutritional value, and microorganisms. This review aims to extend the shelf-life and maintain the original quality of meat significantly by using EBI, which would provide a theory and technology guidance for the technology application of EBI.

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers' preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life. [ J Adv Biotechnol Exp Ther 2023; 6(1.000): 184-197]

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets' quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1-T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20 °C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and b-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others. [ABSTRACT FROM AUTHOR]

Copyright of Aquatic Animals Nutrition is the property of University of Guilan, Department of Fisheries, Faculty of Natural Resources and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water–slurry ice (SAEW‐SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS: SAEW‐SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf‐life for another 144 h at least, compared with Control group. SAEW‐SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB‐N), K‐value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW‐SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW‐SI group, which indicated that SAEW‐SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW‐SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW‐SI shows a better effect than SI due to the synergistic effect of fence factors. CONCLUSION: The results demonstrated that the shelf‐life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW‐SI treatment during chilled storage. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Adiabatic evaporative cooling is a concept and process adopted for extending the shelf-life of fresh fruits and vegetables while Cucumber (Cucumis sativus L.) is an economically important vegetable worldwide. Cucumber is highly perishable; its quality must be maintained throughout its postharvest life, from the farm to the market, and to the consumer reduces postharvest losses. More cost effective techniques have to be employed to reduce postharvest losses and to extend the shelf life of fruits and vegetables in the topics. Therefore, the purpose of this study was to evaluate charcoal cooler bin (CCB) performance, and its effects on the quality and shelf-life of cucumbers. The storage microclimate and ambient conditions were measured using a data logger; CCB (12°C, 85%), open-air (30°C, 78%), refrigerator (10°C, 85%), and laboratory (25°C, 78%) as the air temperature and relative humidity respectively. By monitoring the physiological, quality parameters, and the effects of the storage media on the storability of cucumber fruits, the effectiveness of the CCB for fresh cucumber preservation through percentage mass loss, visual quality, degree of shrivelling, colour changes and life of expectancy were evaluated. The CCB markedly maintained the freshness, extended the shelf-life, and reduced mass loss of cucumbers fruits at the stated environmental conditions after the 14-day storage period; having a mass loss of 3.4696% relative to cucumber samples stored in the refrigerator, laboratory, and open-air conditions with 8.4176%, 9.8260%, and 11.2696% losses respectively. Therefore, CCB as an inexpensive passive storage system can be reliably used as a medium for sustainably reducing postharvest losses. [ABSTRACT FROM AUTHOR]

As the global consumers’ demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods’ shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products.

The effects of different processing methods on the quality of cooked crayfish during refrigerated storage were studied. Crayfish were treated with post-cooking sterilization (100 ℃, 5 min after 121 ℃, 5 min, 0.18 MPa) and simultaneous curing and sterilization (110 ℃, 10 min, 0.13 MPa), and no sterilization after cooking (100 °C for 5 min) samples were the control group. The three groups of samples were placed in a refrigerator at 4 °C, and the pH value, texture profile analysis (TPA), total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), centrifugal loss rate, myofibrillar protein characteristics, the total number of colonies of each group of samples were measured during this period, and combined with the observation of the microstructure, to evaluate quality changes in crayfish with different processing methods during refrigerated storage. The results showed that the muscle of crayfish was seriously broken under the treatment of first cooked and then sterilized, and the hardness and elasticity were significantly lower than those of other groups (P

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat. [ABSTRACT FROM AUTHOR]

The edible coating is one of the preservation methods widely applied by food industries as it is beneficial in suppressing respiration, minimising moisture loss, and reducing food wastage. This study investigates the effects of edible coating (Spirulina platensis and chitosan) on the quality and shelf life of B10 throughout storage at room temperature 27°C. The quality analysis of colour (L*, a*, b*, and hue), browning index, fresh weight and physical appearance were evaluated on days 0, 4, 8, 12, and 14. There was a significant difference for all quality analyses between storage days (p < 0.05). The physical appearance showed that at day 8, B10 coated with spirulina maintained the greenish colour while chitosan-coated and controlled turned the fruit bright yellowish, indicating ripening. Control samples were observed to have major browning at day 12, whereas samples coated with spirulina and chitosan only showed early signs of browning. Samples with spirulina coating have the least a* (greenness-redness) and b* (blueness-yellowness) values, which showed that spirulina was able to slow down the ripening process in comparison to chitosan and control (p < 0.05). For the hue value, samples with chitosan coating showed the least colour changes (p < 0.05), followed by spirulina and control with 9.04, 9.43, and 30.82°, respectively. It proved that coated samples provide the best results in slowing down the colour changes and browning of the carambola compared to the control. Besides, the regression analysis resulted in a good fitness (R2 near 1) for browning and weight loss analysis for all coatings, which were agreed to be reliable and had a good predictive indicator power when the storage days were extended. Hence, these results would be potentially useful for the fresh produce industry to prolong the shelf-life of B10 during distribution, transportation, and commercialisation. [ABSTRACT FROM AUTHOR]

Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma, and ozone technology can improve food quality and enhance the storage life of foods by reducing spoilage and wastage. Evidence shows that these emerging innovative technologies not only ensure the freshness of the food but also keep the nutritionally heat-sensitive materials intact in the foods. Moreover, these can serve as alternatives to conventional heat processing methods resulting in hygienic and safe foods, retention of bioactive compounds, decontamination of microorganisms, and limited changes in the nutritional and sensory attributes. In this review, the basic principles of non-thermal technologies and their effect on the quality parameters of foods are reported. Also, the potential applications and benefits of these technologies as alternative processes for food preservation and to eliminate contamination and infection from food samples are discussed.

Strawberry is an important cash crop, but postharvest diseases would cause varying degrees of loss. Although hot air (45°C, 3 h) and antagonistic yeast (Pichia guilliermondii) treatments are effective in reducing pathogen attack, little is known about the relationship between postharvest disease and combination treatment methods in strawberry fruit. In our study, strawberries treated with P. guilliermondii in combination with hot air were tested for grey mould, soft rot and anthracnose. It is shown that the combination treatment was more efficacious than either P. guilliermondii or hot air applied individually in (i) controlling grey mould, soft rot and anthracnose (ii). maintaining the quality of strawberries (including weight loss, firmness and high SSC/TA without excessive reduction of AA content) and (iii) increasing the antioxidant levels (as indicated by higher activities of SOD, CAT, POD, the content of TPC and OPC). Therefore, these findings provide foundational data to help elucidate the mechanisms by that combination treatment can enhance the shelf life of strawberries during storage. [ABSTRACT FROM AUTHOR]

As the global consumers' demand towards minimally processed freshlike foods has been continuously increasing, efforts to develop novel food processing technologies have been intensified. Among non-thermal food processing technologies, high pressure processing (HPP) seems to be more advantageous due to its environmentally friendly nature, cost efficiency, suitability for processing foods in any form and its positive impacts on foods' shelf-life as well as providing efficient microbial safety. Microbiological inactivation efficiency of HPP has been well documented but the role of this technology in digestion efficiency of milk compounds is yet to be elucidated in detail. Also, the potential safety hazards and challenges of HPP in foods require more intense studies. This review deals with the recent developments in HPP treatment to milk and milk products. [ABSTRACT FROM AUTHOR]

Mango is an extremely perishable fruit with a short postharvest time, and a considerable proportion of harvested mangoes become spoiled due to the postharvest decay in mango-producing areas of the world. The current study was designed to evaluate the effects of chitosan on the storage life of mango. Mango samples were coated with 750, 1000, and 1500 ppm chitosan solution, before storing them in the open or zip-bags under ambient and refrigeration conditions for different storage periods. Changes in different physical and chemical parameters were recorded to evaluate the treatments' effectiveness in extending fruit shelf-life and sustaining postharvest quality of mangoes. The results showed that chitosan coating was able to reduce weight loss up to 65% in comparison to the uncoated control. Total mold and bacterial counts were also significantly lower in postharvest mangos when they were coated with chitosan compared to the uncoated samples. In addition, different fruit quality attributes, such as vitamin C content, titratable acidity, sugar content, ash, and protein content were also retained to a considerable extent by the chitosan coatings. Chitosan at refrigeration temperature (4 °C) with zip-bag packaging had a greater positive effect on fruit shelf-life, weight maintenance, and quality attributes than ambient temperature. Among the different coating concentrations, 1000 ppm chitosan solutions could provide better performance to extend the shelf-life of mango fruit while maintaining quality attributes. Altogether, our findings suggest that chitosan coating effectively prolongs the storage life of mango fruit and maintains fruit quality during storage, and offers promising potential for successful commercialization of this edible coating for mango growers and the industry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products. [ABSTRACT FROM AUTHOR]

This study investigated the possible mechanism of action of pyridoxine (vitamin B6; VB6) for regulating the fresh-cut apple quality by using physiological and transcriptomic analysis. Results exhibited that VB6 delayed firmness loss and increase in total soluble solids (TSS) and browning index (BI). The higher firmness was positively correlated with up, and down-regulation of various cell wall biosynthesis and degradation related DEGs. Delayed BI was positively correlated with down-regulated DEGs involving polyphenol oxidases, peroxidases, and lipoxygenases, and up-regulated energy metabolism related DEGs. Intriguingly, VB6 treatment reduced malondialdehyde, a major oxidative stress marker. The KEGG enrichment analysis revealed the possible correlation of vitamin B6 metabolism and MAPK signaling pathway in maintaining the fresh-cut apple quality during storage. Moreover, 4 upregulated transcription factors related to ERF and WRKY were identified that might regulate the quality maintenance-associated metabolic pathways in fresh-cut apple. In conclusion, this study proposed the potential mechanism of action of VB6 as a fresh-cut quality regulator and laid a significant foundation for fresh-cut industry for maintaining the post-processing quality and shelf life of fresh-cut apple during storage. [Display omitted] • VB6 delayed firmness loss and increase in total soluble solids and browning index. • VB6 regulated the genes related to cell wall, energy, vitamin B6, and MAPK pathway. • ERF and WRKY identified as key factors for VB6 regulation of apple fruit quality. [ABSTRACT FROM AUTHOR]

Anisakis is a zoonotic parasite found in the stomach of marine mammals. Its eggs are released into the sea and ingested by fish and cephalopods. Humans accidently become hosts when they consume raw or undercooked fish, or cephalopods, leading them to suffer from intestinal syndromes and allergic reactions. In Europe, the officially prescribed methods for inactivation of Anisakis are heat treatment or freezing, both of which can affect fish quality. Several studies have demonstrated the effectiveness of PEF for the inactivation of Anisakis ; however, none of them have featured naturally infected samples. This study focuses on 1) the inactivation of Anisakis by PEF in naturally infected hake belly fillets (as hake is one of the most parasitized species in Europe) and 2) the evaluation of the quality of fish samples during their shelf life after PEF treatment. Results showed that it was necessary to apply higher PEF intensities of up to 5 kV/cm to inactivate Anisakis when it is naturally parasitized in comparison to artificial scenarios or when the parasite is present in water. The degree of inactivation increased over time when the samples were stored after PEF treatments in a modified atmosphere containing 50% CO 2. After PEF treatments, quality analyses during shelf-life indicated that fish microbiota evolved similarly to untreated samples; however, the modified atmosphere limited the growth of the microbiota. In PEF-treated samples, quality parameters (drip loss, moisture, water holding capacity, and cooking loss) were closer to those of fresh hake and superior, in terms of quality, to the values obtained in frozen/thawed samples during their entire shelf-life. • PEF assures 90–100% Anisakis inactivation in hake. • PEF did not affect hake quality during shelf life. • PEF an alternative to freezing for Anisakis elimination. [ABSTRACT FROM AUTHOR]

Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the “Green” sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25–1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage.

The general aim of the project SUS&LOW is to increase the sustainability of fresh produce by testing and implementing low-input agricultural practices (LIP) with positive impact on product quality with the support of non-destructive (ND) tools for real-time quality assessment and for product discrimination. Additionally, new marketing strategies are generated to better support the added value of the products and to satisfy the final consumers’ preferences. The SUS&LOW project consists of three work packages (WP) and the adopted methodology used two model crops: rocket salad and tomato. The WP1, focused on the reduction of agricultural inputs, showed that sensor-based fertigation management might improve sustainability of soilless cultivation. Results coming from WP2, aimed to the evaluation of ND techniques, outlined the high potentiality of hyperspectral imaging (HSI) and Fourier transformed-near infrared (FT-NIR) techniques for the authentication of sustainable growing methods. Moreover, project activities’ proved computer vision system (CVS) as an effective tool for evaluating the product quality also through the bag. The WP3, dealing with marketing strategies, indicated a positive approach of consumers compared to LIP products certified through a visual storytelling platform.

ABSTRACT: The demand for chicken meat is continuously increasing in the consumer market. Increasing the shelf-life of chicken meat with modern packaging technology in the supply chain is necessary. Hence research was undertaken to study the effect of aerobic packaging (AP) and modified atmosphere packaging (MAP) on the quality and shelf-life of chicken meat. The chicken leg meat (CLM) was stored under refrigerated storage (4 ± 1°C) in aerobic and modified atmosphere packaging (MAP20 = 20%O2 + 30%CO2 + 50%N2, MAP10 = 10%O2 + 40%CO2 + 50%N2, MAP0 = 0%O2 + 20%CO2 + 80%N2) conditions and evaluated for quality attributes. The results have indicated that MAP of chicken leg meat significantly increased the headspace carbon dioxide, Warner-Bratzler shear force value, standard plate count, color, and odor but decreased the TBARS value, headspace oxygen, and nitrogen when compared with AP. The pH, myoglobin forms, meat pigment, heme iron, CIELAB color space (L*, a*, b*), yeast and mold count, appearance, and sliminess were not affected significantly by AP and MAP. It is concluded that under refrigerated storage conditions, MAP extends the shelf-life of chicken leg meat up to 15 d compared to only 6 d for aerobic packaging.

Cold Atmospheric Plasma (CAP) is a novel non-thermal preservation method that extends the shelf-life of food. Therefore, this study investigated the effect of CAP on the quality parameters of hairtail (Trichiurus lepturus) during cold storage conditions (at 4 °C and RH range 45–55%). For that reason, different quality parameters including the total bacteria count (TBC), total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reacting substances value (TBARS), color, texture, and sensory evaluation have been measured. The hairtail was exposed to CAP at 50 kV voltage for 2, 3, 4, and 5 min. The results showed that the samples treated with CAP at 50 kV for 5 min had significantly lower (p < 0.05) TBC (7.04 ± 0.26 log CFU/g) compared with the control sample (8.69 ± 0.06 log CFU/g). Similar results were found concerning TVB-N, which strongly decreased in the treated samples (16.63 ± 0.03 mg N/100 g) in comparison with the control sample (22.79 ± 0.03 mg N/100 g). In addition, the CAP-treated samples had lower (p < 0.05) changes in color than those of the control group. With reference to the sensory evaluation, the shelf-life of CAP-treated samples (at 50 kV for 5 min) was longer than the untreated samples by about 6 days. These results led us to the conclusion that CAP can effectively delay spoilage and deterioration, slow the rise in pH, and maintain the sensory attributes of hairtail during cold storage conditions. [ABSTRACT FROM AUTHOR]

Plant-derived bioactive compounds have been extensively studied and used within food industry for the last few decades. Those compounds have been used to extend the shelf-life and improve physico-chemical and sensory properties on food products. They have also been used as nutraceuticals due to broad range of potential health-promoting properties. Unlike the synthetic additives, the natural plant-derived compounds are more acceptable and often regarded as safer by the consumers. This chapter summarizes the extraction methods and sources of those plant-derived bioactives as well as recent findings in relation to their health-promoting properties, including cardio-protective, anti-diabetic, anti-inflammatory, anti-carcinogenic, immuno-modulatory and neuro-protective properties. In addition, the impact of applying those plant-derived compounds on seafood products is also investigated by reviewing the recent studies on their use as anti-microbial, anti-oxidant, coloring and flavoring agents as well as freshness indicators. Moreover, the current limitations of the use of plant-derived bioactive compounds as well as future prospects are discussed. The discoveries show high potential of those compounds and the possibility to apply on many different seafood. The compounds can be applied as individual while more and more studies are showing synergetic effect when those compounds are used in combination providing new important research possibilities. [ABSTRACT FROM AUTHOR]

Different types of baby leaf vegetables (BLV) are often mixed and packaged as salad mixes. This work has evaluated the effects of BLV mixing ratios (100% lettuce 'Lollo Bionda', 100 LB; 75% lettuce + 25% rocket, 75 LB; 50% lettuce + 50% rocket, 50 LB) and the weight filling amount (125 g filling amount, 125F; 250 g, 250F) on the antioxidant properties and browning potential (BP) of lettuce and rocket baby leaves during storage for 9 days at 4 °C in the dark. The samples were packaged in thermos-sealed bags previously prepared using polypropylene film. The results showed that the 50 LB mix had preserved high amounts of chlorophylls and internal nutrients on d9, regardless of the filling amount. No visible browning symptoms were detected in the 50 LB samples. The 50 LB × 125F mix was found to be the most efficient strategy to maintain the antioxidant property of BLV. Thus, the optimisation of the mixing ratio and its combination with an appropriate filling amount could represent an effective postharvest practice. [ABSTRACT FROM AUTHOR]

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets’ quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage.

BACKGROUND: The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV‐C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ m−2 ultraviolet‐C (UV‐C) illumination, 3.6 kJ m−2 UV‐C+AG10 and 3.6 kJ m−2 UV‐C+AG20, and stored at 20 °C for 20 days. RESULTS: The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value were in AG20 and UV‐C+AG20 treatment. The greatest h° values were recorded in AG20, UV‐C+AG20 and control group. The highest vitamin C content were obtained from AG20, UV‐C+AG10 and UV‐C+AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV‐C+AG10 and UV‐C+AG20 treatments. Maximum chlorophyll content was determined from UV‐C+AG20‐treated tomatoes. AG10, AG20, UV‐C+AG10 and UV‐C+AG20 treatments resulted in lower ethylene emissions as compared to control and UV‐C‐treated tomatoes. AG20, UV‐C+AG10 and UV‐C+AG20 treatments generally had lower values than control and UV‐C in term of respiration rates. CONCLUSION: It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Pistachio is one of the valuable, very nutritious, and high‐energy fruits that is mainly dried and used as a snack due to problems with storage. Therefore, to investigate on how to extend clustered fresh pistachios' shelf‐life, the effects of various packaging and storage conditions on the pistachios are presented in this study. Thus, clustered in‐hull fresh pistachios were packaged in: (a) Polyethylene film, 45 µm in thickness; (b) polypropylene/polyethylene/polyamide/polyethylene/aluminum foil multilayer film, 90 µm in thickness; (c) both films with alcoholic paper; in air, and under two gas mixtures of 88%N2 + 10%CO2 + 2%O2 and 83%N2 + 15%CO2 + 2%O2. Samples were refrigerated at 5 ± 1°C for 3 months. Quality factors such as moisture content, weight loss, respiration rate, pH, texture, and appearance of the samples were monitored for fresh pistachio kernels and clustered pistachios. Data were analyzed in a completely randomized design using one‐way analysis of variance. The results showed that the shelf‐life of MAP samples drastically increased compared to the control (packages without gaseous and alcoholic paper). A comparison of means among the groups suggests that the multilayer bags of fresh clustered pistachios with a mixture of 83%N2 + 15%CO2 + 2%O2 for a 3‐month storage period is a particularly effective treatment. Practical Application: It is the first time that fresh pistachio is packaged in clusters (bundle). It seems that the packaging of fresh pistachio clusters, in addition to the benefits mentioned in this paper has a psychological effect on the consumer in terms of the naturalness of this product and has added value due to being considered an organic, luxurious, and delicacy food product. Therefore, in this study, the active MAP method that includes the technique of injecting carbon dioxide, nitrogen, and oxygen into the packaging was used to investigate its effects on the properties and shelf‐life of raw clustered pistachios for fresh consumption. [ABSTRACT FROM AUTHOR]

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.

Regulation of storage atmosphere composition with high carbon dioxide (CO2) is a highly effective and alternative approach to control quantity and quality losses in many horticultural crops. The aim of the study was to determine the effects of different O2 with constant high-level CO2 on the postharvest quality of fig cv. Bursa Siyahi in a new practical approach. For this purpose, 6% O2 + 15% CO2 (PL1), 9% O2 + 15% CO2 (PL2) and 21% O2 + 0.03% CO2 (Control) compositions were tested under a palliflex storage system during the cold storage and shelf-life. PL1 and PL2 were found to be more effective than the control for investigated parameters in general. After 28 days of cold storage and +3 days shelf-life, PL1 was also effective in controlling weight loss, ethylene production, antioxidant activity, decay incidence, decay severity, and total microorganisms. However, there were no significant differences between PL1 and PL2 for total soluble solids, titratable acidity, taste, visual appearance, firmness, respiration rate, and anthocyanin content. PL1 could be an effective composition for controlling decay and maintaining the postharvest quality of fresh figs during cold storage and shelf-life without any side effects on visual appearance and taste. [ABSTRACT FROM AUTHOR]

Adiabatic evaporative cooling is a concept and process adopted for extending shelf-life of fresh fruits and vegetables in tropics. This study evaluated the performance of Charcoal Cooler Bin (CCB) and its effects on the quality and shelflife of cucumber. The storage microclimate and ambient conditions (air temperature and relative humidity) were measured using data logger developed for the purpose of this research consisting of a micro-control unit (MCU), a logging device and sensors. By monitoring the physiological and quality parameters, the effects of the storage media: CCB, open-air, refrigerator and laboratory conditions on the storability of cucumber, and effectiveness of the CCB for fresh cucumber preservation through percentage weight loss, visual quality, degree of shriveling, colour changes and life expectancy were evaluated. The CCB had an average cooling efficiency of 75.56%, an average relative humidity and temperature of 94.71% and 23.22oC for the storage period. The CCB markedly maintained freshness, reduced weight loss (with weight loss of 3.4696% after the storage period relative to cucumber samples stored in the refrigerator, laboratory and openair condition with 8.4176%, 9.8260%, and 11.2696% respectively) and extended the shelf-life of cucumbers fruits at CCB environmental conditions. Cucumber stored in the CCB were still acceptable for 14 days with weight loss of less than 5% while refrigerated, laboratory and open-air samples were acceptable for 9, 6 and 5 days having weight loss greater than 5% respectively. Therefore, CCB passive system is an inexpensive and reliable storage medium for reducing postharvest losses in a sustainable manner. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf‐life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. RESULTS: The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf‐life of the fillets. Treatment inhibited increases in pH and TVB‐N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf‐life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf‐life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g−1 in mesophilic and 1.5 log cfu g−1 in psychrotrophic bacteria. CONCLUSION: Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf‐life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Escherichia coli (E. coli) and retention of key quality factors for kale. Different plasma discharge times (1, 2, 3, 4, 5, and 10 min) and different exposure times (2, 4, 6, 8, 10, and 15 min) were used to investigate the inactivation effect of E. coli spot-inoculated on kale. The influence of different exposure times on the pH, hardness and color of kale was studied post-treatment. In addition, the effects of PAW on the shelf-life of kale over 12 d of storage at 4 °C were investigated. The results showed that after the treatment of 5-PAW-8 (8 min treatment by PAW generated by 5 min plasma discharge), the population of E. coli on kale was reduced by approximately 1.55 log colony-forming units (CFU)/g and the changes in pH, hardness and color of kale were not significant (P >0.05). During the storage period after 5-PAW-8 treatment, the hardness, weight loss, color, surface morphology and ascorbic acid were found to be better than those of the two control groups (P <0.05). Furthermore, no significant changes were observed in pH values, the content of total phenols, or 1,1-dipheny1-2-picrylhydrazyl radical scavenging capacity (P >0.05). It is indicated that PAW treatment is a promising method for improving microbiological safety and extending the shelf-life of kale. [ABSTRACT FROM AUTHOR]