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Al-Dairi M, Pathare PB, Al-Yahyai R, Jayasuriya H, Al-Attabi Z. Banana fruit bruise detection using fractal dimension based image processing. Food Chem 2024; 455:139812. [PMID: 38823131 DOI: 10.1016/j.foodchem.2024.139812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/02/2024] [Accepted: 05/22/2024] [Indexed: 06/03/2024]
Abstract
The study used the fractal dimension (FD), browning incidence, and grayscale values using machine vision to describe the bruise magnitude and quality of mechanically damaged 'Fard' bananas bruised from 20, 40, 60 cm drop heights by 66, 98, and 110 g ball weights conditioned at different storage temperatures (5, 13, 22 °C) after 48 h. Conventional analyses like bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were also conducted. A correlation was performed to determine the relationship between image processing and conventional assessment of bruise damage in bananas. Weight, firmness, color, sugar content, and acidity were investigated. The results demonstrated that bananas bruised from the highest force and stored at 5 and 22 °C reported the lowest FD with values of 1.7162 and 1.7403, respectively. Increasing the level of damage reduced the fractal dimension and grayscale values and increased browning incidence and bruise susceptibility values after 48 h of storage. The total color change values showed a strong Pearson's correlation coefficient (r≥-0.81) with image analysis fractal dimension and grayscale values. The findings also indicated that higher bruising and temperature can induce weight loss, firmness reduction, lightness, and yellowness increment, and sugar and acidity changes. Overall, the fractal image analysis conducted in this study was highly effective in describing the bruising magnitude of bananas under different conditions.
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Affiliation(s)
- Mai Al-Dairi
- Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman
| | - Pankaj B Pathare
- Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman..
| | - Rashid Al-Yahyai
- Department of Plant Sciences, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman
| | - Hemanatha Jayasuriya
- Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman
| | - Zahir Al-Attabi
- Department of Food Sciences and Nutrition, College of Agricultural & Marine Sciences, Sultan Qaboos University, Oman
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2
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Iacovino S, Cofelice M, Sorrentino E, Cuomo F, Messia MC, Lopez F. Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit. Gels 2024; 10:245. [PMID: 38667664 PMCID: PMC11049227 DOI: 10.3390/gels10040245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 03/30/2024] [Accepted: 03/30/2024] [Indexed: 04/28/2024] Open
Abstract
Edible coatings are used to extend the shelf life of various fruit, including bananas (Musa from the Musaceae family). After harvest, bananas reach the ripening and subsequent senescence phase. During senescence, the quality of the fruit deteriorates as it takes on a brown color and the tissue becomes soft. To extend the shelf life of such a fruit, effective methods to delay ripening are required. In this study, an alginate-based emulsion, i.e., an oil-in-water emulsion of lemongrass essential oil in alginate, was used to combine the mechanical properties of hydrocolloids with the water barrier properties of the oil phase. The emulsion was sprayed onto the whole fruit with an airbrush, and calcium chloride was added to promote gelling of the alginate. Compared to the uncoated fruit, coated bananas remained uniform in appearance (peel color) for longer, showed less weight loss, had a delay in the formation of total soluble solids, and in the consumption of organic acids. The shelf life of the coated fruit was extended by up to 11 days, at least 5 days more than uncoated bananas. Overall, the proposed coating could be suitable for reducing the global amount of food waste.
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Affiliation(s)
- Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Martina Cofelice
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
| | - Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
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Volatile organic components detection with SPME/GC-MS technology in various ripening banana peels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01873-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Al-Dairi M, Pathare PB, Al-Yahyai R, Jayasuriya H, Al-Attabi Z. Postharvest quality, technologies, and strategies to reduce losses along the supply chain of banana: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Xue S, Yin Y. An exploration of robust model construction for monitoring banana quality during storage based on hyperspectral information. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01542-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Shan N, Zhang Y, Xu Y, Yuan X, Wan C, Chen C, Chen J, Gan Z. Ethylene-induced potassium transporter AcKUP2 gene is involved in kiwifruit postharvest ripening. BMC PLANT BIOLOGY 2022; 22:108. [PMID: 35264115 PMCID: PMC8905847 DOI: 10.1186/s12870-022-03498-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 02/28/2022] [Indexed: 02/07/2023]
Abstract
BACKGROUND Potassium (K) is important in the regulation of plant growth and development. It is the most abundant mineral element in kiwifruit, and its content increases during fruit ripening. However, how K+ transporter works in kiwifruit postharvest maturation is not yet clear. RESULTS Here, 12 K+ transporter KT/HAK/KUP genes, AcKUP1 ~ AcKUP12, were isolated from kiwifruit, and their phylogeny, genomic structure, chromosomal location, protein properties, conserved motifs and cis-acting elements were analysed. Transcription analysis revealed that AcKUP2 expression increased rapidly and was maintained at a high level during postharvest maturation, consistent with the trend of K content; AcKUP2 expression was induced by ethylene, suggesting that AcKUP2 might play a role in ripening. Fluorescence microscopy showed that AcKUP2 is localised in the plasma membrane. Cis-elements, including DER or ethylene response element (ERE) responsive to ethylene, were found in the AcKUP2 promoter sequence, and ethylene significantly enhanced the AcKUP2 promoter activity. Furthermore, we verified that AcERF15, an ethylene response factor, directly binds to the AcKUP2 promoter to promote its expression. Thus, AcKUP2 may be an important potassium transporter gene which involved in ethylene-regulated kiwifruit postharvest ripening. CONCLUSIONS Therefore, our study establishes the first genome-wide analysis of the kiwifruit KT/HAK/KUP gene family and provides valuable information for understanding the function of the KT/HAK/KUP genes in kiwifruit postharvest ripening.
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Affiliation(s)
- Nan Shan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Yupei Zhang
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Yunhe Xu
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Xin Yuan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Chunpeng Wan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Chuying Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Jinyin Chen
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China
- College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, 330075, China
| | - Zengyu Gan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang, 330045, China.
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Yan M, Wang Y, Watharkar RB, Pu Y, Wu C, Lin M, Lu D, Liu M, Bao J, Xia Y. Physicochemical and antioxidant activity of fruit harvested from eight jujube (Ziziphus jujuba Mill.) cultivars at different development stages. Sci Rep 2022; 12:2272. [PMID: 35145206 PMCID: PMC8831640 DOI: 10.1038/s41598-022-06313-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 01/25/2022] [Indexed: 11/21/2022] Open
Abstract
Jujube is a crop highly resistant to drought and salinity, making it one of the main fruit trees in Xinjiang. The present study evaluated the changes in the physicochemical and antioxidant activities of jujube fruit of eight different cultivars from Xinjiang, China. The developmental stages were selected according to the days after full bloom and fruit peel colour during ripening; these stages included young (S1), fruit core-hardening (S2), green ripening (S3), half-red maturity (S4) and complete red. In present study, different cultivars of jujube fruit showed similar chemical profiles, but their amounts showed great variation. HZ had the highest content of sugars, and JY had the highest content of cAMP and cGMP, while relatively higher levels of ascorbic acid, catechin, epicatechin, rutin, proanthocyanidin and antioxidant activity were found in ‘FS’ than in other cultivars, indicating that ‘FS’ could be used as a potential natural antioxidant. Regarding the development stages of jujube fruit, the moisture, ascorbic acid, total polyphenol, catechin, epicatechin, proanthocyanidin and rutin contents decreased during the development of all jujube cultivars, while the fructose, glucose, sucrose, cAMP, and cGMP contents greatly increased. The antioxidant activity determined by DPPH and ABTS radical scavenging decreased as the fruits matured. Therefore, the results suggest that green jujube (S1) could be used for natural antioxidants (catechin, epicatechin, proanthocyanidin) and that the advanced ripening stage(S5) is the proper picking period for fresh fruit and commercial processing.
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Affiliation(s)
- Min Yan
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China
| | - Yan Wang
- College of Life Sciences, Tarim University, Alar, 843300, Xinjiang, China
| | - Ritesh Balaso Watharkar
- College of Management, Agri and Food Management, MIT-Art Design and Technology University, Loni-Kalbhor, Rajbaugh, Solapur-Pune Highway, Pune, Maharashtra, 412201, India
| | - Yunfeng Pu
- College of Life Sciences, Tarim University, Alar, 843300, Xinjiang, China
| | - Cuiyun Wu
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China. .,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China. .,Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Alar, 843300, Xinjiang, China.
| | - Minjuan Lin
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China.,Xinjiang Production and Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Alar, 843300, Xinjiang, China
| | - Dengyang Lu
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China
| | - Mingzhe Liu
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China
| | - Jingkai Bao
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China
| | - Yilei Xia
- College of Plant Sciences, Tarim University, Alar, 843300, Xinjiang, China.,The National-Local Joint Engineering Laboratory of High Effciency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees, Alar, 843300, Xinjiang, China
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Tang M, Zhou X, Cai J, Chen G. Chemical constituents from the fresh flower buds of Musa nana and their chemotaxonomic significance. BIOCHEM SYST ECOL 2021. [DOI: 10.1016/j.bse.2021.104348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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[Nutritional composition and nutritional claims of Canary Islands banana]. NUTR HOSP 2021; 38:1248-1256. [PMID: 34649457 DOI: 10.20960/nh.03614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
OBJECTIVES Canary Islands bananas represent the only native cultivar of Musa spp. present in Spanish territory. Since 2013, it has the Protected Geographical Indication label, which confers an additional value to this fruit. Bananas from the Canary Islands have certain organoleptic properties that make them stand out from among other commonly consumed Musa spp. However, to date, no studies have been reported including an extended nutritional composition of this product. METHODS the present work shows the main nutritional components of bananas from the Canary Islands as determined by different analytical techniques (mainly liquid chromatography, spectroscopy, spectrophotometry, and polarimetry) when at their best in terms of ripeness (grade 6). Moreover, potential nutrition claims relating to their composition were proposed using the current legislation. RESULTS the fruit's remarkable content in vitamin B6 (0.52 g/100 g), dietary fiber (2.22 g/100 g), potassium (419.9 mg/100 g), and vitamin C (12.35 mg/100 g) should be highlighted. Additionally, these components could appear on nutritional labeling as claims, according to current European regulations. CONCLUSIONS a daily consumption of one Canary Islands banana contributes to the recommended dietary intake of vitamin B6, vitamin C, potassium, and dietary fiber. The high nutritional value of this fruit enhances its presence in the Mediterranean eating pattern, being remarkable as a local product with excellent nutritional properties.
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Physicochemical and mechanical properties during storage-cum maturity stages of raw harvested wild banana (Musa balbisiana, BB). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00907-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Watharkar RB, Chakraborty S, Srivastav PP, Srivastava B. Foaming and foam mat drying characteristics of ripe banana [
Musa balbisiana
(
BB
)] pulp. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13726] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ritesh Balaso Watharkar
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
- Department of Food Processing Technology Karunya Institute of Science and Technology Coimbatore Tamilnadu India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur West Bengal India
| | - Brijesh Srivastava
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
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