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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Alginate oligosaccharide (AOS) is a bioactive carbohydrate known for its preservation properties. However, the efficacy of preharvest AOS treatment in maintaining the postharvest quality of hardy kiwifruit (Actinidia arguta) has not been previously reported. This study explores the effects of preharvest AOS treatment (80 mg L−1) on A. arguta fruit, assessing visual quality, physiological attributes, aroma, and antioxidant capacity during refrigeration and shelf life. Results showed that AOS treatment maintained higher lightness, chroma, firmness, and antioxidant levels (total phenolics, flavonoids, ascorbic acid, and glutathione), along with antioxidant enzyme activities (peroxidase, catalase, and ascorbate peroxidase). Specifically, AOS‐treated fruit had 9% higher chroma and double the firmness after 60 days of refrigeration. AOS treatment reduced ripening and senescence, with 25% lower soluble solids content, 22% lower respiration rate, 30% lower ethylene production, and 35% lower malondialdehyde content. Electronic nose analysis indicated that AOS treatment suppressed changes in fruit aroma and off‐odor development, maintaining significantly higher quality during the shelf life period. These findings demonstrate the effectiveness of AOS as a sustainable method to extend shelf life and preserve the quality of A. arguta fruit, enhancing its market value and consumer appeal. Practical Application: The research on using alginate oligosaccharides (AOS) for preharvest treatment of hardy kiwifruit (Actinidia arguta) has practical applications in the food industry. By extending the shelf life and preserving the quality of the fruit during storage, this method can help reduce postharvest losses and improve the market value and consumer appeal of A. arguta fruit. This sustainable preservation technique offers an eco‐friendly alternative to traditional methods, enhancing the freshness and nutritional quality of the fruit available to consumers. [ABSTRACT FROM AUTHOR]

Summary: To reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product‐to‐package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture‐controlled packaging effectively preserves strawberry quality compared to non‐humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g−1 and 0.966 ΔOD g−1) and flavonoids (0.748 ΔOD g−1 and 0.726 ΔOD g−1). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs. [ABSTRACT FROM AUTHOR]

Background: While water availability is important for quality at harvest, it also continues to influence the quality of pomegranates during storage. Reducing the amount of irrigation, in addition to water saving has different effects on bioactive compounds of pomegranate during storage time. This study was conducted to determine the influence of irrigation level on fruit quality changes during storage period of two commercial Iranian pomegranate cultivars ('Shishecap' and 'Malas-Yazdi'). Sustained deficit irrigation (SDI) was applied to plants that received 75% (moderate stress) or 50% (severe stress) of their normal water requirement. A control group received 100% of their water requirement. Results: At harvest time and during storage period, fruit weight loss and some biochemical traits such as fruit total soluble solids (TSS), titratable acidity (TA), pH, total phenolic compounds (TPC), total anthocyanins content (TAC), antioxidant activity and vitamin C were measured in pomegranate fruits. Also, the quantity of the produced product was also measured at the time of harvesting. Results indicated that control fruits exhibited more weight loss than those produced under water deficit during the storage period in both years. According to results, fruit TSS, TAC, and antioxidant activity significantly increased during storage period but fruit TA and vitamin C significantly decreased throughout storage period. Also, reduction in irrigation level resulted in a decline in the yield. Conclusions: This study revealed a crucial link between irrigation level and the quality of pomegranate fruits, despite a reduction in the yield. This included affecting weight loss and the content of bioactive compounds, both at harvest and during storage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 this study, changes in the post-harvest fruit quality of 'Crimson Tide' watermelon variety grafted onto Nun9075 and ungrafted ‘Crimson Tide’ were investigated. Watermelons were grown at the Alata Horticultural Research Institute, Erdemli, Mersin, Turkey, and stored at 4°C and 90-95% relative humidity for 5 weeks. The total soluble solid and titratable acid contents, weight loss, fungal decay, physiological disorders, vitamin C, antioxidant activity, total phenolic substance and sugars were evaluated. Quality analyses were determined at weekly intervals throughout the storage period. The results demonstrated that weight loss of grafted and control fruits were found to be very low (1%) during the storage. Fungal and physiological disorders were not observed in grafted or control watermelon fruits during storage. Total soluble solid, vitamin C, antioxidant activity, and total phenolic substance contents of the ‘Crimson Tide’ variety grafted onto Nun9075 were higher than in the control fruits. [ABSTRACT FROM AUTHOR]

The recent global trend aims to limit the use of chemicals in all aspects of our lives, necessitating research into the use of plant extracts and ultraviolet light as eco-friendly treatments to improve mango fruit storage. The literature did not introduce studies on plant extracts as coating materials for mango fruit storage. Although ginger, lemon, and green tea were utilized individually as edible coatings for some fruits, their combination in a single solution is not evaluated on mango fruits. To preserve the quality of Keitt mango fruit against decay during storage, fruits were treated with plant extracts (a mixture of ginger, lemon, and green tea), 50 g L−1 for each of them, and ultraviolet (UV) light, 250 nm for 5 min, either alone or in combination then stored at 22 °C or 13 °C. Data showed that the mixture of plant extracts treatment followed by the combination of plant extracts and UV treatment then UV treatments resulted in a decrease in weight loss and soluble solid contents (SSCs) compared to the control while reducing the decrease in firmness, acidity, vitamin C (Vit C), and phenols compared to the control. Mangoes stored at 22 °C reached 4 weeks with good quality while achieving 8 weeks at 13 °C. [ABSTRACT FROM AUTHOR]

Melatonin is a pleiotropic molecule which plays a pivotal role in extending shelf life and maintaining the postharvest quality of fruit. Pineapple fruits harvested at different stages of maturity had marked variations in physico-biochemical qualities and shelf life during storage. The present study aimed to determine the potential effectiveness of different concentrations of postharvest melatonin applications on pineapple cv. Kew fruit in ambient storage. Different concentrations of melatonin (MT) solution viz. T1: MT at 0.25mM, T2: MT at 0.5 mM, T3: MT at 1 mM, T4: MT at 2 mM, T5: MT at 4 mM and T6: MT at 8 mM were used for the study and compared with T7: untreated fruits (control). At 20 days after storage, fruits dipped in 8 mM melatonin resulted in lowest physiological weight loss (11.84%), fruit decay (13.33%), decrease in fruit length (3.29%) and diameter (3.42%), juice content (58.27%), titratable acidity (0.91%), flesh translucency (2.0) and crown condition (2.6) these resulted in the decrease with the increase in concentration of melatonin. Maximum shelf life (23.33 days), fruit firmness (39.24 Ncm2), TSS (10.3°Brix), total sugar (10.10%), reducing sugar (8.85%), TSS: Acid ratio (11.30), ascorbic acid (19.3 mg 100g-1), total Carbohydrate (10.08%), total phenol (35.64mg 100g-1) and antioxidant activity (48.14%) increased depending on increment in melatonin concentration as compared to control. Results of the study showed that Melatonin @ 8mM has a marked influence in extending the shelf life while maintaining the physico-chemical quality of stored pineapple and thus can be a good option in using the technique for commercial shelf life extension in ambient conditions. [ABSTRACT FROM AUTHOR]

Bell pepper fruits (Capsicum annuum L.) are prone to both physiological and pathological deterioration following harvest, primarily due to their high metabolic activity and water content. The storage of bell peppers presents several challenges, including weight loss, softening, alterations in fruit metabolites and color, increased decay, and a decline in marketability. The application of edible coatings (ECs) is one of the environmentally friendly technologies that improves many post‐harvest quantitative and qualitative characteristics of products. This research investigated the impact of different levels of gum tragacanth (GT) coating (0, 0.25, 0.5, 1, and 2%) on the physiological and biochemical traits of stored bell pepper fruits (BPFs) (8 ± 1°C, 90–95% RH) for 28 days. The results showed the positive effect of coating treatments with higher concentrations of GT, up to 1%. Increasing the concentration of GT to 2% decreased the marketability and quality characteristics of fruits compared to 1% GT. After storage, the physiological weight loss of the fruits treated with 1% GT (10.46%) was lower than that of the uncoated fruits (18.92%). Furthermore, the coated fruits (1% GT) had more firmness, total phenol content, ascorbic acid, and titratable acidity content than uncoated fruits during storage. At the end of storage, the coated BPFs with 1% GT showed higher SOD (97.02 U g−1), CAT (24.38 U g−1) and POD (0.11 U g−1) activities and antioxidant capacity (81.74%) as compared to other treatments. Total soluble solids, total carbohydrates, total carotenoids, pH, malondialdehyde, and electrolyte leakage content increased in coated fruit during storage but were significantly lower than in uncoated fruits. Moreover, the samples coated with GT (1%) maintained good marketability (about 75%), while the marketability of the control (about 40%) was unacceptable. The study shows that GT (1%) coating can be a promising novel treatment option for increasing the storage quality of BPFs. [ABSTRACT FROM AUTHOR]

Ozonation is an effective method of post-harvest preservation and reducing the loss of health-promoting compounds such as phenolic compounds during storage. Fruits of highbush blueberry (Vaccinium corymbosum L.) have strong antioxidant properties, they are recognised as one of the most valuable sources of health-promoting bioactive compounds. In the present study, changes in total acidity and pH of highbush blueberry fruit depended on ozonation and storage time and genotype. The total acidity of fresh blueberries of tested genotypes ranged from 0.59 - 0,90 g·100 g−1. The highest total acidity was recorded for clone '21', which was ozonated for 15 min. It was found that the application of ozone gas during storage of V. corymbosum fruit had mainly positive effect on the content of analysed bioactive compounds. Results of our study showed that ascorbic acid content varied depending on genotype, storage time and ozonation. The average content of this antioxidant in the non-ozonated fresh fruit was 22.32 mg.100 g−1, and slightly decreased with ozonated 15 min and 30 min - 21.87 mg.100 g−1 and 21.95 mg.100 g−1, respectively. Average content of total phenolic in fruits subjected to ozonation for 30 min. and stored for 15 days was higher by 10.3% in a comparison to control sample (fresh fruits). The antioxidant values of DPPH and FRAP in fruits subjected to storage and ozonation for 30 min. increased by 22.6% and 15.5%, respectively. Using ozone had a minor positive effect on the measured mechanical properties of the fruits. Throughout the different storage periods of blueberry fruits, there was a decrease in destructive energy and an increase in force. [ABSTRACT FROM AUTHOR]

Fruit of rosehip (Rosa canina L.) has high economic, medicinal, and nutritional values. Rosehip is rarely consumed fresh due to limitations of seasonality and short shelf life. They are usually processed, which affects the nutritional and sensory characteristics of rosehip products. Radiation processing along with storage at 4 °C is a way to increase safety and prolong fresh rosehip durability. Rosehip fruits were harvested at enough maturity stage, irradiated at doses of 0 (control), 0.5, 1, and 1.5 kGy, and stored at 25 and 4 °C for 60 days. Gamma irradiation at 1 kGy caused an increase in weight loss during storage for 60 days at 25 °C. Microbial counts, total phenolic contents (TPC), total anthocyanin contents (TAC), ascorbic acid contents (AAC), DPPH• scavenging activity, total colour difference (∆Eh), and sensory properties were acceptable in the sample irradiated at 1 kGy and preserved for 60 days at 4 °C. The amounts of acidity, pH, and total soluble solids (TSS) were not significantly different from the control. Gamma irradiation at 1 kGy and thereafter storage of the irradiated fruit at 4 °C are suggested as minimal processing and storage conditions of rosehip fresh fruit (RFF) for 60 days. [ABSTRACT FROM AUTHOR]

Cucumber fruits have a short shelf life in the post-harvest stage due to high water content, high metabolic activity, and spoilage caused by the growth of microorganisms. In this research, the effects of putrescine (0, 0.5, 1, and 2 mM) and chitosan (0, 0.5, 1, and 1.5%) on some characteristics of cucumber fruit during storage at 12±1 degrees Celsius during storage (0, 10, and 20 days) and one day at 25 degrees Celsius was investigated. The results showed that chitosan and putrescine significantly prevent weight loss, maintain total soluble solids, titratable acidity, pH, firmness, total chlorophyll of skin, and ascorbic acid and improve the sensory quality of cucumber fruit during storage. The lowest weight loss and the highest firmness were obtained in the treatment of 1.5% chitosan and 2 mM putrescine at 10 and 20 days of storage. Also, the highest amount of soluble solids, titratable acidity, total chlorophyll, vitamin C, total antioxidant, total phenol, and the lowest amount of pH, and decrease in sensory quality in 10 and 20 storage times related to the treatments of 1.5% chitosan and 2 mM putrescine that showed a significant difference with the control treatment. 1% and 1.5% chitosan coating treatments showed no significant difference in other traits measured during storage, except for weight loss. It seems that pretreatment of putrescine (2 mM) and chitosan coating (1 to 1.5%) can maintain the quality of fruits for a more extended period while increasing the storage life of cucumber. [ABSTRACT FROM AUTHOR]

This study presents a method for inhibiting ethylene production during the room-temperature storage of plum fruits, using gaseous ozone (O3). The proposed storage strategy involves the cyclic ozone treatment of fruits every 24 h with specified O3 doses. Throughout the storage period, cyclic analyses of the atmosphere composition in storage chambers were conducted, measuring ethylene and carbon dioxide levels. Several parameters describing changes in fruit quality and biochemical transformations were systematically monitored until the end of the storage process. The results clearly indicate that fruits subjected to cyclic ozone treatment with the highest O3 doses during storage exhibit the slowest ripening rate. This reduced ripening rate is primarily attributed to the downregulation of S-adenosylmethionine synthetase expression, leading to a lower ethylene concentration in the storage chambers. Other obtained results concerning soluble solid content, titratable acidity, total polyphenols, anthocyanins, and vitamin C content confirm the observations regarding the impact of ozone treatment in slowing down the fruit ripening process. The best outcomes were achieved by applying a cyclic ozone process with a 100 ppm dose for 30 min. [ABSTRACT FROM AUTHOR]

Essential oils have antioxidant and antimicrobial properties, so it is considered one of the most suitable methods to maintain overall fruit quality, reduce decay and extend the shelf life of fruit during storage. Therefore, two experiments using fruits harvested from 14-year-old guava trees in a private farm located in Al-Busayli village, Rashied, Bohaira governorate, Egypt, during the 2021and 2022 seasons. The primary objective was to evaluate the influence of essential oils on the overall quality and extension of the shelf-life of winter guava fruit. The fruits were subjected to various treatments, including dipping in the following solutions (at 1000 ppm) for 5 minutes: control (distilled water), clove oil, eucalyptus oil, mustard oil, and jojoba oil. Subsequently, the coated fruits with essential oils were preserved in cold room with a temperature of 7±1°C and a relative humidity of 90 – 95 % for a duration of 24 days. The obtained data revealed that immersing in essential oils of winter guava fruits at concentration of 1000 ppm significantly reduced loss in weight of fruit, rot and respiration rate in addition its also improved fruit firmness. SSC%, acidity, SSC/acid ratio and ascorbic acid content compared to control treatment during cold storage. Moreover, the results show a significant reduction in loss of weight, decay, and respiration rate of guava fruits when Eucalyptus and clove oils were utilized. Furthermore, the applications of Eucalyptus and clove oils demonstrated effectiveness in keeping firmness, acidity, vitamin C content, SSC%, and SSC/acid ratio in guava fruits during the storage. In conclusion, Eucalyptus oil and cloves oil proved to be highly effective in reduce weight loss, decay, and respiration rates while concurrently maintaining the overall quality of winter guava fruits under cold storage conditions for a duration of 24 days, in comparison to the other treatments. [ABSTRACT FROM AUTHOR]

Freezing is the most commonly used method of preserving stone fruits. However, it is not the cheapest method. An alternative could be the pickling of fruits. Unfortunately, there is not much information in the literature on the effect of pickling on the health-promoting potential of stone fruits, including plums and cherries. This work focuses on assessing the impact of fruit pickling and storage on changes in the pro-health potential. Health-promoting properties were determined based on the content of anthocyanin dyes, vitamin C, total polyphenols, and the ability to inhibit free radicals. A substantial effect of pickling and storing pickled fruits on their health-promoting properties was observed. Pickling caused a decrease in the content of anthocyanins and vitamin C in the tested fruits. At the same time, the content of total polyphenols and the ability to reduce free radicals increased. It was also found that the content of bioactive compounds and the ability to reduce free radicals decreased during the storage of pickled cherries and plums. However, after 180 days of storage, pickled plums contained more polyphenols than fresh ones. [ABSTRACT FROM AUTHOR]

In fruit storage, new methods are being sought to extend the distribution period while maintaining the highest quality parameters of the fruit, i.e., the physical and chemical characteristics of the fruit, but also the health-promoting properties. One method is to treat the fruit with 1-MCP, which effectively inhibits fruit ripening, since the main reasons for limiting the distribution of minikiwi fruit are rapid ripening and the loss of firmness. It is also highlighted that minikiwi is a source of antioxidants, which, as highly reactive compounds, are quickly degraded during storage. This study evaluates the effectiveness of using 1-MCP to reduce minikiwi softening and maintain the high antioxidant properties of the fruit. In the experiment, minikiwi fruits of the 'Ananasnaya' cultivar were used. After harvesting, the fruits were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L. Fruits treated in this way were stored in ordinary cold storage (NA) and under low oxygen concentration (ULO) conditions for a period of 12 weeks. The fruits' physicochemical properties, sugar and acid contents and antioxidant potential, which consisted of ascorbic acid, polyphenols, phenolic acids, flavonols and flavan-3-ols, were evaluated. The application of 1-MCP is effective in reducing the loss of firmness in the minikiwi during storage, but the blocking of minikiwi ripening by 1-MCP makes the fruit less sweet and more acidic. Fruits treated with 1-MCP had higher antioxidant activity and a higher content of biologically active compounds. The effect of 1-MCP is stronger for flavan-3-ols, but slightly weaker for phenolic acids. Fruits treated with 1-MCP have a higher antioxidant potential than untreated fruit after a long period of storage. [ABSTRACT FROM AUTHOR]

Crystal guava (Psidium guajava var. 'Crystal') fruit is in great demand because of its delicious taste and high nutritional content. Storage aims to prevent postharvest damage to the fruit. However, storage that is too long causes morphological damage and decreased nutrients. This study aims to determine the effect of storage duration, fruit ripeness stage and the interaction between both factors on vitamin C and total soluble solids (TSS) content of crystal guava, and determine which treatment can produce the highest vitamin C and TSS. Fruits harvested simultaneously with three levels of ripeness based on the skin color: unripe fruit is dark green, ripe is light green, very ripe is yellowish green. Samples selected based on the same weight range. Storage was carried out for 0, 5, and 10 days at ± 10oC. The study used a completely randomized design (CRD) with a 3x3 factorial pattern with two factors: storage duration and fruit ripeness level. Parameters observed were vitamin C, TSS, weight loss, diameter shrinkage, skin color and hardness. Data were analyzed using ANOVA and DMRT. Both treatments showed an interaction on vitamin C content. The best treatment was unripe fruit stored for ten days with 14.955 ppm of vitamin C. Both treatments did not show any interaction on TSS content. The best treatment was five days storage with TSS of 8.25 °Brix and very ripe fruit of 8.21 °Brix. Based on vitamin C, TSS content, and physical condition variables, the best guava fruit is unripe fruit stored for 10 days. [ABSTRACT FROM AUTHOR]

The article shows the effect of sodium alginate solution on the quality and duration of storage of cherry fruits. For research purposes, cherry fruits of the Alfa variety were selected. The selected fruits were washed with water, immersed in sodium alginate solutions according to the options with 3% and 5%. The processed fruits were dried for 30 minutes by blowing air created artificially by a fan, packed in polyethylene bags and stored at a temperature of 0±0.5°C and a relative humidity of 95±1%. By the content of dry soluble substances, ascorbic acid, tanning and coloring substances, antioxidant activity. Using Harrington's method, the optimal concentration of sodium alginate solution for pre-treatment of cherry fruits before storage was determined - 5%. A technological scheme for storing cherry fruits treated with sodium alginate solution has been developed. [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.)

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]

In this study, mango fruit (Tainong No. 1) was treated with either 0.1 mg/L 1-methylcyclopropene (1-MCP) alone or with a combination of 0.1 mg/L 1-MCP and 0.2 mM melatonin (MT). The mango fruit was then stored for 10 days at 25 °C and 85–90% relative humidity. Quality characteristics and the active oxygen metabolism of postharvest mangoes were evaluated every 2 days. Compared to untreated mango fruit, those with the treatments of 1-MCP alone or 1-MCP + MT had a better appearance and higher levels of soluble sugar, ascorbic acid, and titratable acidity. Moreover, these treatments prevented the loss of fruit firmness, successfully delayed the escalation of a* and b* values, and reduced malondialdehyde content and superoxide anion generation rate. After 10 days of storage, mango fruit treated by 1-MCP alone or 1-MCP + MT exhibited increased activities of antioxidant enzymes such as ascorbate peroxidase, catalase, superoxide dismutase, and other peroxidases; nevertheless, the two treatment protocols maintained higher mango total phenolic content only at the later stage of storage. These findings suggest that mango fruit treated with 1-MCP alone or with 1-MCP + MT improves the quality characteristics and antioxidant activities. Moreover, compared to 1-MCP treatment alone, 1-MCP + MT-treated mangoes exhibited higher quality and a stronger regulation of active metabolism during storage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Strawberries are a popular food. However, the growth and reproduction of microorganisms on the surface of strawberries change their quality and may cause food poisoning. We compared the effects of solid lipid nanoparticles containing cinnamaldehyde (SLN-CA) and unencapsulated cinnamaldehyde on the freshness of strawberries stored for seven days. The impacts of SLN-CA at different concentrations on strawberry firmness, weight loss, rate of fruit rot, and sensory quality were investigated at 25 °C. Superoxide dismutase (SOD) and catalase activities and malonaldehyde (MDA) and vitamin C contents of strawberry cell homogenates were measured during storage. The experimental results showed that SLN-CA treatment can effectively reduce the probability of decay in strawberries without causing excessive weight loss. SLN-CA can reduce softening, maintain a high level of SOD activity in cells, reduce the accumulation of MDA and consumption of organic acids, and improve the sensory characteristics of strawberries and thereby their shelf life. Therefore, SLN-CA is a promising preservation method to increase the shelf life and safety of strawberries. [ABSTRACT FROM AUTHOR]

In this study, the feasibility of storing Marmande tomatoes (Solanum lycopersicum, cv Rojito) under hypobaric conditions was evaluated. The fruits were sorted into four lots of 72 fruits each. One lot was considered as a control, and the fruits were kept in the open box, while the fruits of the rest of the three remaining lots were enclosed in airtight containers and subjected to 101, 75 and 50 Kpa, respectively. Control fruits and airtight containers were kept at room temperature, and every three days from the beginning of the experiment the following main quality parameters were analysed: ethylene production rate, firmness, colour, total solids content, ascorbic acid, total phenolics and pigments, as well as a sensory analysis carried out by panellists. The results show that sub-atmospheric storage led a reduction in ethylene production, which was associated with a delay in ripening. The differences in the evolution of pigments were very significant, while a large degradation of chlorophylls was observed in the control fruits and in those kept at 101 kPa, in the fruits kept at 75 kPa and 50 kPa the degradation was much slower. In relation to carotenoid pigments, it was observed that sub-atmospheric treatments delayed their appearance compared to control and 101 kPa fruits. In relation to other quality parameters, it was found that control fruit and fruit held at 101 kPa softened more rapidly than fruit under sub-atmospheric conditions, whose loss of firmness was more gradual with differences found only at 9 and 12 days of storage with respect to fruit firmness at harvest. The appearance of these fruits was evaluated with the same score as at the time of harvesting, during 9 of the 12 days of the experiment, then a positive effect of sub-atmospheric treatments was also found in the sensory analysis. The results suggest that sub-atmospheric storage could be a suitable method of increasing the shelf-life of fruits. [ABSTRACT FROM AUTHOR]

Changes in quality of fruits and vegetables during processing and storage might impact on the nutritional and economical value of food products. The present study aimed to evaluate the influence of blanching on the content of vitamin C and ellagic acid (EA) as the main bioactive compounds present in Kakadu plum (KP) fruits (Terminalia ferdinandiana) during storage at 40oC to mimic typical temperature when wild harvested. Changes in the profile of fatty acids, malondialdehyde (MDA) production, as a biomarker for lipid peroxidation, and antioxidant properties of KP fruits were evaluated. The results revealed that vitamin C decreased between 25 and 52% over the storage period. Statistically significant differences in the concentration of vitamin C were associated with temperature (p < 0.05) and blanching (p < 0.05), whereas no significant differences in EA during storage were observed. DPPH radical scavenging capacity and total phenolic content of both blanched and control samples decreased by 80% and 35%, respectively, at the end of the storage period compared to day 0. In addition, the change in DPPH activity is significantly correlated (Pearson R2 = 0.829, p ˂ 0.01) with the breakdown of ellagitannins. Furthermore, KP fruit demonstrated excellent antioxidative properties by reducing MDA production. It was concluded that blanching causes significant vitamin C loss whereas neither blanching nor long-term storage at elevated temperature affect the EA content. The results also indicate that the antioxidant compounds present in the KP fruits provided considerable protection against fatty acid oxidation during storage. [ABSTRACT FROM AUTHOR]

Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol. [ABSTRACT FROM AUTHOR]

Grape is one of the most important fruits in the world and despite being nonclimacteric, itsquality decreased rapidly. The main goal of post-harvest technology is to reduce losses during the post-harvest period. Different methods have been proposed to increase the shelf-life of fruits and vegetables, mainly including the use of chemical preservatives that have problems and limitations. Nowadays, demandforusing natural compounds including active edible coatings for keeping fruits quality has increased. This study was conducted to investigate the effect of maltodextrin edible coating containing different concentrations of chitosan and olive leaf extract on shelf-life and qualityattributes (including total soluble solids, fruit juice pH and acidity, flavor index, total phenolic compounds, vitamin C and organoleptic properties) of black grape fruit (Rashehvariety) during 90 days of storage period. Results showed that using maltodextrin coating containing chitosan and olive leaf extract reduced weight loss and prevented the degradation of phenolic compounds and vitamin C of samples during storage period. Increasing storage time resulted in a decrease in the amount of acidity and increased pH of samples, while increasing chitosan concentration and olive leaf extract increased the maintains of organic acids and decreased the pH of grape samples. The amount of total soluble solids in grape samples increased with increasing storage time. Results showed that the use of maltodextrin coating containing chitosan and olive leaf extract maintained the quality and reduced the degradation of the sensory properties of grape fruit during storage period.The best conditions for storing grape fruit include maltodextrin coating containing 2% chitosan and 0.75% olive leaf extract. At these conditions, storage time is about two months (57.30 days) and in this period, grape fruit has the minimum weight loss, but vitamin C and total acceptabilityare maximum, the desirabilityof these optimum conditions is 0.703. [ABSTRACT FROM AUTHOR]

Persimmon fruits are often affected by large postharvest losses due to rapid ripening and the early onset of senescence. To reduce such losses in fresh fruits, the application of hydrocolloid-based edible coatings was conducted. Therefore, a plant hydrocolloid-based gum, tragacanth gum (TCG), was applied to persimmon fruits at 0.5%, 1%, and 1.5% TCG concentrations, and stored at 20 ± 2 °C and 80–85% relative humidity for 20 days (analysis at 0, 4th, 8th, 12th, 16th, and 20th day). As a result of TCG application on persimmon fruits, there were greatly suppressed respiration rates, ethylene production, weight loss, decay incidence, and H2O2 and malondialdehyde content. In addition, TCG-coated persimmon fruits had higher concentrations of bioactive compounds including phenols, flavonoids, carotenoids, ascorbic acid, and soluble tannin. Higher enzymatic antioxidant activities and lower softening enzyme activities were also recorded for TCG-coated persimmon fruits. Uncoated persimmon fruits quickly lost fruit quality attributes like color, firmness, taste, and aroma during storage compared to coated ones. Based on our findings, the use of TCG, especially at the concentration of 1% TCG, can be recommended to be applied as the edible coating to maintain the nutritional, biochemical, and commercial quality of persimmon fruits during ambient storage. [ABSTRACT FROM AUTHOR]

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The present work investigated the effects of different concentrations of melatonin (0, 50, 100, and 200 μmol L-1) on the quality and antioxidant activity of fresh-cut pitaya (Hylocereus undatus) fruits. Results revealed that melatonin treatments significantly increased the firmness, total soluble solids, and titratable acidity of post-harvest fruits, and inhibited the rate of weight loss. When compared with the control treatment, the application of melatonin maintained higher contents of vitamin C and total phenolics in fresh-cut pitaya fruits during storage. Melatonin also decreased cell membrane electrolyte leakage and polyphenol oxidase activity, with 100 μmol L-1 melatonin treatment showing the best effects. In addition, 100 μmol L-1 melatonin significantly increased the activities of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and peroxidase (APX), thus decreasing the accumulation of H2O2 and O2 - during storage. Collectively, these findings indicate that melatonin treatment could contribute to delaying the ripening and senescence of fresh-cut pitaya fruits, and has potential application in the preservation of fresh-cut pitaya fruits during storage. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of melatonin (100 μM) treatment on fruit quality and softening of Ziziphus jujuba at (0 ± 0.5) °C and relative humidity of (90 ± 5) %. The results showed that compared with the control, Melatonin (MT) treatment maintained a low level of weight loss rate and a high level of titratable acid and ascorbic acid. MT treatment also delayed the decrease in fruit firmness, protopectin, cellulose, and hemicellulose content and the increase in water‐soluble pectin content. In addition, MT treatment also inhibited the activities and gene expression of polygalacturonase, cellulase, β‐glucosidase, β‐galactosidase, and lipoxygenase. These results showed that MT treatment can not only maintain the quality of jujube fruit by delaying the degradation of nutrients in jujube fruit, but also delay the degradation of cell wall by inhibiting the activity and gene expression of cell wall degrading enzymes, which may be the mechanism of MT treatment inhibiting jujube fruit softening. Novelty impact statement: Melatonin was a reliable treatment for maintaining quality and delaying softening of the fruit.Melatonin treatment can maintain the quality of jujube fruit by delaying the degradation of nutrients in jujube fruit.Melatonin treatment can delay the degradation of cell wall by inhibiting the activity and gene expression of cell wall degrading enzymes. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Rambutan is one delicious fruit popularly cultivated in tropical regions. Its quality goes down rapidly within few days in storage and distribution. Due to its high perishability, it’s necessary to extend its shelf life by ensuring the minimal changes of physicochemical characteristics. Calcium chloride, 1-Methylcyclopropene (1-MCP) and salicylic acid have been demonstrated to be effective in pre-storage treatment for fruits and vegetables. There was not any research mentioned to the incorporation of these agents on rambutan fruit to verify the synergistic effect. This research was conducted at STNanotech laboratory in 2021 to evaluate to observe the quality attributes of pretreated rambutan fruit during 15 days of storage at ambient temperature. Rambutan fruit was submersed 2 minutes in different solutions: (1) fresh water only as control, (2) 2 mM salicylic acid, (3) 2% CaCl2, (4) 2µL/L 1-MCP, (5) 1 mM salicylic acid + 1% CaCl2, (6) 1 mM salicylic acid + 1µL/L 1- MCP, (7) 1% CaCl2 + 1µL/L 1-MCP, (8) 0.5 mM salicylic acid + 0.5% CaCl2 + 0.5µL/L 1- MCP. The pretreated samples were drained 5 minutes on racks to remove excess water. These fruit groups were then individually packed in polyethylene boxes (14 × 6 × 4 cm, length × width × height) at ambient temperature for 15 days. In 3 day-interval, samples were taken to determine weight loss, firmness, decay index, total soluble solid, vitamin C, total phenolic content. Results suggested that the combination of 0.5 mM salicylic acid + 0.5% CaCl2 + 0.5µL/L 1-MCP was beneficial to delay fruit weight loss, softening, decay while maintaining total soluble solid, vitamin C and total phenolic content of rambutan fruit during storage by limiting the cell wall decomposition and the cell wall enzymatic hydrolysis. [ABSTRACT FROM AUTHOR]

The quality of sweet cherry fruits decrease rapidly after harvest and in some cases does not reach the consumers properly due to the time require for transferring and market. Therefore, using chemical compounds is essential to increase durability and maintain its quality. This study was conducted to investigate the effects of arginine on postharvest quality of sweet cherry fruits. The sweet cherry fruits (Prunus avium L. cv TakDanehe Mashhad) were sprayed with arginine (0, 200, and 400 μM) one month before harvest. Fruits were harvested at commercial maturity stage according to acceptable color standards. After harvest, the fruits were transferred to the laboratory and immediately kept in cold storage with temperature of 1°C with 90–95% relative humidity (RH) for 20 days. The results showed that in treated fruits, electrolyte leakage, active oxygen production, and lipid peroxidation were decreased. The activity of antioxidant enzymes including ascorbate peroxidase, catalase, and superoxide dismutase was increased compared to control. The treated fruits with arginine 400 µM showed the highest enzymatic activity during cold storage. The percentage of chilling injury and fresh weight loss in treated fruits has decreased comparing control fruits. According to the results lowest amount of pH observed in fruits treated with arginine 400 µM. Arginine increased the amount of titratable acid, soluble solids, and vitamin C, as well the firmness of fruits. As short, arginine preharvest treatment at 400 µM concentration improved the postharvest quality of sweet cherry fruits. [ABSTRACT FROM AUTHOR]

The effect of Aloe vera application (33% and 66% as dipping, AV) on 'Bluecrop' blueberry's (Vaccinium corymbosum) quality properties such as weight loss, respiration rate, fruit color, soluble solids content (SSC), acidity, phytochemical components (vitamin C, total phenolics, and total flavonoids) and antioxidant activity was investigated during the cold storage (at 0 ± 0.5°C and 90 ± 5% RH) for 28 days. During cold storage, significantly lower weight loss was recorded in fruit treated with AV compared to control. At the end of the cold storage, the weight loss was 20% lower in AV treated fruits and AV concentration was not effective in weight loss. On the contrary, the respiration rate (except for the 7th day) and fruit firmness were higher in these fruit. It was observed that color changes were less in AV-treated fruit during storage. In general, AV-treated fruit had significantly lower SSC, while acidity and vitamin C were higher. Moreover, 66% AV application was more effective in delaying the loss of vitamin C at the end of storage. During cold storage, 33% AV-treated fruit had significantly higher total phenolics (except day 28) and total flavonoids content compared to control. In the last two measurements of the cold storage, it was determined that fruit dipped in AV had higher antioxidant activity (both DPPH and FRAP assays) compared to control fruit. As a result, it was revealed that postharvest AV gel applications can be used as an effective postharvest tool to delay the loss of quality, the loss of phytochemical components and antioxidant activity of the blueberry fruit. [ABSTRACT FROM AUTHOR]

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf‐life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid‐catalyzed sugar degradation, and Maillard‐associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods. [ABSTRACT FROM AUTHOR]

Maintaining the cold chain during long‐term storage is important for the preservation of fresh food quality. Arils are usually extracted from freshly harvested pomegranates or after short storage period. Nevertheless, pomegranate fruit may be stored for several weeks before being marketed as ready‐to‐eat aril (REA). In this study, the effect of different postharvest storage periods (30, 45, and 60 days) and temperatures (2°C and 6°C) on the quality of arils after storage of fruit and then after 10 days storage were investigated. The fruit storage period significantly affected total phenols, antioxidant activity, and vitamin C content of REA from stored fruit and after 10 days storage. Color, anthocyanins, and organic acids of REA varied significantly with the fruit storage period mainly after 10 days. The highest changes were observed after 60 days of fruit storage period. Generally, storage temperature has no effect on bioactive properties and has minimal influence on REA after 10 days storage period. Sensory and volatiles changes were affected not only by storage temperature but also by long storage duration. Thus, aroma profile was markedly separated in heatmap by storage time and temperature. Similar aroma profiles for REA extracted immediately after each storage period or from freshly harvested fruit were distinguished. However, changes were observed for stored fruit after 10 days storage at 6°C, with more abundance of terpenes such as (Z)‐β‐farenesene, (E)‐α‐bergamotene, and α‐pinene. Practical applications: Ready‐to‐eat arils (REA) quality is generally affected by several postharvest treatments and conditions. This study used a combination of storage temperatures and duration of "Gabsi" pomegranate fruit to determine the quality of arils after shelf‐life. Results of aril sensory analysis showed that the overall flavor and appearance were highly rated in aril when the fruit was stored for 2 months at 2°C. Similarly, results of instrumental measurements showed that the fruit could be stored for 2 months at 2°C without significant reduction in compounds that are beneficial for health and aril color. Storing fruit for 60 days at 6°C led to a reduction in overall quality and changes in aroma profile of REA. The outcomes of this study suggest that a storage period of 2 months at 2°C is recommended for REA aril use to maintain sensory quality and minimize volatile aroma component reductions. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Soursop is an exotic tropical fruit with marked commercial importance. However, its post-harvest presents losses of around 30%. The objective of this research was to study the effect of thermosonication (TS) on physicochemical properties and enzymatic oxidation of soursop pulp. Four treatments were evaluated: control (0 min), ultrasound at 20 °C (US20), 40 °C (US40), and 60 °C (US60) for 25 minutes. Concentration of vitamin C, and peroxidase (POD) and polyphenoloxidase (PPO) inactivation in the soursop pulp, were assessed. The results indicate a loss of vitamin C of 2.63%; 13.16% and 28.95% for temperatures at 20, 40 and 60 °C, respectively. On the other hand, partial inactivation of 48.41%; 69.83% and 74.24% of POD, and 56.38%; 74.47% and 81.91% of PPO enzymes were achieved at temperatures of 20, 40 and 60 °C, respectively. Finally, it was concluded that ultrasound combined with heat (TS) can inactivate POD and PPO enzymes in the soursop pulp, achieving considerable retention of vitamin C. [ABSTRACT FROM AUTHOR]

This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

The purpose of this study was to evaluate the control effect of Bacillus atrophaeus TE7 on Cladosporium cladosporioides of mango fruit and how it effects quality attributes during 'Tainong' mango fruit storage. The results showed that strain TE7 had inhibition ability with the biocontrol efficacy of 85.56%. Furthermore, strain TE7 could produce lipopeptide substance, iturin A, and surfactants, which inhibited the growth and development of C. cladosporioides. Moreover, strain TE7 had the ability of improving the activities of defense response-related enzyme in mangoes. The changes of peel color, flesh firmness, contents of total soluble solids (TSS), titratable acid (TA), and ascorbic acid (Vc) were significantly delayed by strain TE7. The results demonstrated that B. atrophaeus TE7 could be applied as a biocontrol agent for the pathogen C. cladosporioides of mango fruit. [ABSTRACT FROM AUTHOR]

The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality. [ABSTRACT FROM AUTHOR]

Vitamin C is a crucial antioxidant and cofactor for both plants and humans. Apple fruits generally contain low levels of vitamin C, making vitamin C content an interesting trait for apple crop improvement. With the aim of breeding high vitamin C apple cultivars it is important to get an insight in the natural biodiversity of vitamin C content in apple fruits. In this study, quantification of ascorbic acid (AsA), dehydroascorbic acid (DHA), and total AsA (AsA + DHA) in apple pulp of 79 apple accessions at harvest revealed significant variation, indicating a large genetic biodiversity. High density genotyping using an 8 K SNP array identified 21 elite and 58 local cultivars in this germplasm, with local accessions showing similar levels of total AsA but higher amounts of DHA compared to elite varieties. Out of the 79 apple cultivars screened, ten genotypes with either the highest or the lowest concentration of total AsA at harvest were used for monitoring vitamin C dynamics during fruit development and storage. For all these cultivars, the AsA/DHA ratio in both apple pulp and peel increased throughout fruit development, whereas the AsA/DHA balance always shifted towards the oxidized form during storage and shelf life, putatively reflecting an abiotic stress response. Importantly, at any point during apple fruit development and storage, the apple peel contained a higher level of vitamin C compared to the pulp, most likely because of its direct exposure to abiotic and biotic stresses. Image 1 • Apple accessions exhibit a large biodiversity in fruit vitamin C levels. • There is no correlation between harvest date and vitamin C content in apple fruits. • Old and currently commercial cultivars have similar vitamin C levels in the fruit. • Conservation of vitamin C during fruit development and storage is cultivar-dependent. • Apple vitamin C content is mainly determined by the genotype. [ABSTRACT FROM AUTHOR]

There are many factors affecting fruit storage and preservation, and harvesting, as the first technical measure for fruit post-harvest treatment, plays an important role in ensuring the quality of fruit harvesting and post-harvest storage. The changes of storage quality and softening senescence of ‘Saiwaihong’ apple fruits at room temperature (20±1℃) in three different harvesting date (August 29, September 7 and September 16) during 116～134 days in Tongliao area were studied, in order to determine the optimum harvesting maturity and the suitable harvesting time of ‘Saiwaihong’ apple, and to provide technical support for the large-scale popularization of superior new varieties in production. The results showed that with the delay of harvesting time (i.e. the increase of fruit maturity), fruit firmness gradually decreased, the content of soluble solids (SSC) and titratable acid content increased by degrees, seed color gradually turned brown to full brown, and vitamin C content was the highest at harvesting time II. The firmness, vitamin C and titratable acid content of fruits in three harvesting time decreased gradually with the prolongation of storage time. From the collection to the end of the storage, The firmness of fruits harvested on harvesting time I has maintained the highest. The higher vitamin C and titratable acid content of fruits were maintained in harvesting time II.The SSC of harvesting time III fruit remained the highest (19.60%～20.99%) all the time, but fruit softening and senescence are faster. The fruit harvested earlier (harvesting time I) had higher content of original pectin and cellulose during storage at room temperature, which inhibited the production of soluble pectin, delayed the peak time of PG activity and cellulase activity, reduced its peak value, delayed the peak time of respiration and ethylene, and delayed the softening and senescence of fruit, however, the appearance, color, taste and flavor of the fruit were relatively poor, so early harvesting is not recommended. Malondialdehyde (MDA) and ethanol content of fruit harvested at harvesting time III accumulated more, fruit senescence was faster, shelf life was shorter, and fruit was only suitable for short-term storage or fresh sale. The comprehensive analysis showed that ‘Saiwaihong’ apple at harvest stage II not only had good internal quality and appearance, but also had good storage and transportation performance. Therefore, it is suggested that the optimum harvest time of ‘Saiwaihong’ apple in Tongliao area should be from 5～10 September (1～2 days late). The reference criteria for harvesting maturity were as follows: the number of days of fruit growth and development were 123～128 d, Pulp firmness were 11.0～ 11.5 kg/cm², soluble solids content (SSC)≥16.5%, seed color was about 3/4 browning, starch dyeing was about 4.5 grade. [ABSTRACT FROM AUTHOR]

Demand for fig fruit is increasing because of its high antioxidant capacity and health benefit for human. So, interest in maintaining bioactive components of fruit has been increased. However, antioxidant capacity of fruits decreases during storage. Fresh fruits of the wellknown fig (Ficus carica L.) cultivar 'Siyah' were grown in Fars Province, Iran, treated with different concentrations of Aloe vera gel prior to being placed into cold storage. We examined fruit for firmness, soluble solids contents, anthocyanin concentrations, total phenolic compounds, flavonoid concentrations, ascorbic acid content, antioxidant activity, phenylalanine ammonialyase and superoxide dismutase activities. Figs coated with Aloe vera gel maintained higher firmness, anthocyanin concentrations, total phenolic compounds, flavonoid concentrations, ascorbic acid content, and antioxidant capacity than the control. Phenylalanine ammonialyase and superoxide dismutase activities were enhanced with Aloe vera gel treatments. The results showed that Aloe vera gel treatments could be an alternative to the current chemical protocols for preserving nutraceutical traits of fig fruit by maintaining antioxidant capacity during storage. [ABSTRACT FROM AUTHOR]

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)