Hossein Meighani; Mohammad Sadat-Hosseini
Abstract
Indian jujubes are perishable fruits with a short storage life after harvest. In this study, Indian jujube fruits were stored at 5 °C and 90% RH for 30 days after treating the fruits with 1% chitosan (CHS), 1 mM putrescine (PUT), and a combination of 1% CHS and 1 mM PUT (CHS+ PUT). Physicochemical ...
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Indian jujubes are perishable fruits with a short storage life after harvest. In this study, Indian jujube fruits were stored at 5 °C and 90% RH for 30 days after treating the fruits with 1% chitosan (CHS), 1 mM putrescine (PUT), and a combination of 1% CHS and 1 mM PUT (CHS+ PUT). Physicochemical characteristics and cell wall degrading enzymes were measured at 10-day intervals. The results indicated that the efficiency of the CHS+PUT was better than CHS or PUT as individual treatments. The CHS+PUT treatment substantially decreased weight loss, decay incidence, and malondialdehyde content in Indian jujube fruits. The CHS+PUT treatment minimized losses of bioactive compounds (ascorbic acid and phenols), total antioxidant activity, and titratable acidity. In addition, CHS+PUT treatment delayed fruit softening by suppressing polygalacturonase activity and pectin methylesterase enzymes. Soluble solids content significantly increased through storage time, but applying CHS and PUT individually or in combination inhibited this increase. These results confirmed that the 1% CHS and 1 mM PUT treatments maintained the postharvest quality of Indian jujube fruits in cold storage.
Seyed Hossein Mirdehghan; Farhad Pirzad; Sirvan Pireh; Maryam Hashemi; Daniel Valero
Abstract
The efficiencies of menthol and thymol fumigation in combination with modified atmosphere packaging were studied to preserve apricot fruit quality. For this purpose, 0 (control), 20, and 30 μl of menthol or thymol were placed on a sterile gauze inside a package and sealed with low-density polyethylene ...
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The efficiencies of menthol and thymol fumigation in combination with modified atmosphere packaging were studied to preserve apricot fruit quality. For this purpose, 0 (control), 20, and 30 μl of menthol or thymol were placed on a sterile gauze inside a package and sealed with low-density polyethylene (LDPE) film. Following the treatments, all packages were stored at 1.5±1 °C and 85±5% relative humidity for 30 days. They were analyzed for quality parameters during cold storage. The application of menthol 30 µl, thymol 20 µl, and 30 µl reduced the microbial population of the packed fruits to at least 53, 57, and 69%, respectively. Other parameters related to fruit quality such as weight loss, softening, color changes, and malondialdehyde content, which were delayed in treated fruits, compared to the control. The treated fruits exhibited higher bioactive compounds in terms of b-carotene, ascorbic acid, and titratable acidity, respectively, compared to the control at the end of the storage period. The combination of MAP with the vapor phase of menthol and thymol at appropriate concentrations can maintain apricot fruit quality for consumers and growers to increase the possibility of extending apricot shelf life.
Azhar Hussain; Muhammad Ashraf Sumrah; Attiq Akhtar; Syed Hamza Mahfooz; Muhammad Azeem Tariq
Abstract
This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters ...
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This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripened fruit gave the best score for the olive appearance (7.00) followed by that from lemon green stage (4.64). Semi-ripened stage also scored top in terms of flavor (6.53) and taste (6.58), followed by lemon green stage with non-significant differences. Highest firmness (14.91N) and shelf-life (372.66 days) were detected in products prepared from the lemon green stage; followed by semi-ripened stage (12.19 N firmness and 263days shelf life). Fruits harvested at fully ripened stage remained at the bottom in terms of all the parameters studied. The product prepared from fruits at semi-ripened stage gained the best acceptability due to having of the best appearance, flavor and taste, which are the main quality attributes in consumer viewpoint. In conclusion, harvesting olive fruit at semi-ripened stage resulted in the best quality of olive for processing to murabba.
