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El-Beltagi HS, Ali MR, Ramadan KMA, Anwar R, Shalaby TA, Rezk AA, El-Ganainy SM, Mahmoud SF, Alkafafy M, El-Mogy MM. Exogenous Postharvest Application of Calcium Chloride and Salicylic Acid to Maintain the Quality of Broccoli Florets. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11111513. [PMID: 35684286 PMCID: PMC9183144 DOI: 10.3390/plants11111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 05/29/2022] [Accepted: 06/02/2022] [Indexed: 05/16/2023]
Abstract
The importance of broccoli (Brassica oleracea var. italica) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl2) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl2 showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl2 treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl2 treatment could be helpful for up to 21 days.
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Affiliation(s)
- Hossam S. El-Beltagi
- Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (K.M.A.R.); (T.A.S.); (A.A.R.); (S.M.E.-G.)
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.M.E.-M.)
| | - Marwa Rashad Ali
- Department of Food Science, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Khaled M. A. Ramadan
- Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (K.M.A.R.); (T.A.S.); (A.A.R.); (S.M.E.-G.)
- Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department of Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
| | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Pakistan;
| | - Tarek A. Shalaby
- Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (K.M.A.R.); (T.A.S.); (A.A.R.); (S.M.E.-G.)
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Horticulture Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Adel A. Rezk
- Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (K.M.A.R.); (T.A.S.); (A.A.R.); (S.M.E.-G.)
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Plant Pathology Research Institute, Agricultural Research Centre, Giza 12619, Egypt
| | - Sherif Mohamed El-Ganainy
- Al Bilad Bank Scholarly Chair for Food Security in Saudi Arabia, The Deanship of Scientific Research, The Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (K.M.A.R.); (T.A.S.); (A.A.R.); (S.M.E.-G.)
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Vegetable Diseases Research Department, Plant Pathology Research Institute, Agricultural Research Centre, Giza 12619, Egypt
| | - Samy F. Mahmoud
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (S.F.M.); (M.A.)
| | - Mohamed Alkafafy
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (S.F.M.); (M.A.)
| | - Mohamed M. El-Mogy
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
- Correspondence: (H.S.E.-B.); (M.M.E.-M.)
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Criado P, Fraschini C, Shankar S, Salmieri S, Lacroix M. Influence of cellulose nanocrystals gellan gum-based coating on color and respiration rate of Agaricus bisporus mushrooms. J Food Sci 2021; 86:420-425. [PMID: 33438265 DOI: 10.1111/1750-3841.15580] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 11/17/2020] [Accepted: 11/30/2020] [Indexed: 01/31/2023]
Abstract
The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf-life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf-life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum-based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O2 /kg · day production at day 5 with 20% CNCs compared to 269 mL O2 /kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate. PRACTICAL APPLICATION: With this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf-life of mushrooms. Similar applications can be industrially scaled-up to protect fruits and vegetables by CNCs-based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products.
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Affiliation(s)
- Paula Criado
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Carole Fraschini
- FPInnovations, 570 boulevard Saint Jean, Pointe-Claire, QC, H9R 3J9, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre (CIC), INRS Armand-Frappier, Health and Biotechnology Centre, University of Quebec, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
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Baia GM, Freitas-Silva O, Junior MF. Understanding the Role of Chlorine and Ozone to Control Postharvest Diseases in Fruit and Vegetables: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190212161209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fruits and vegetables are foods that come into contact with various types of microorganisms
from planting to their consumption. A lack or poor sanitation of these products after harvest can
cause high losses due to deterioration and/ or pathogenic microorganisms. There are practically no
post-harvest fungicides or bactericides with a broad spectrum of action that have no toxic residual effects
and are safe. However, to minimize such problems, the use of sanitizers is an efficient device
against these microorganisms. Chlorine is the most prevalent sanitizing agent because of its broad
spectrum, low cost and well-established practices. However, the inevitable formation of disinfection
by-products, such as trihalomethanes (THMs) and haloacetic acids (HAAs), is considered one of the
main threats to food safety. Alternative sanitizers, such as chlorine dioxide (ClO2) and ozone, are becoming
popular as a substitute for traditional post-harvest treatments. Thus, this review addresses the
use of chlorine, chlorine dioxide and ozone emphasizing aspects, such as usage, safe application,
spectrum of action and legislation. In order to ensure the quality and safety of final products, the
adoption of well-prepared sanitation and sanitation programs for post-harvest fruits and vegetables is
essential.
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Affiliation(s)
- Gabriela M. Baia
- Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropedica, Rio de Janeiro, RJ, Brazil
| | - Otniel Freitas-Silva
- The Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Avenida das Americas, 29501, Rio de Janeiro, RJ, Brazil
| | - Murillo F. Junior
- The Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Avenida das Americas, 29501, Rio de Janeiro, RJ, Brazil
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