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Priyadarshi R, Jayakumar A, de Souza CK, Rhim JW, Kim JT. Advances in strawberry postharvest preservation and packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13417. [PMID: 39072989 DOI: 10.1111/1541-4337.13417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 06/03/2024] [Accepted: 07/02/2024] [Indexed: 07/30/2024]
Abstract
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.
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Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | | | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, South Korea
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2
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Zhao H, Zhang S, Ma D, Liu Z, Qi P, Wang Z, Di S, Wang X. Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control. Food Res Int 2024; 182:114077. [PMID: 38519167 DOI: 10.1016/j.foodres.2024.114077] [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: 11/23/2023] [Revised: 01/25/2024] [Accepted: 01/29/2024] [Indexed: 03/24/2024]
Abstract
Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds). Besides, the specific flavor deterioration mechanisms (i.e., fermentation metabolism, lipid oxidation, and amino acid degradation) inducing by factors (temperature, oxygen, microorganisms, ethylene) are summarized. Moreover, quality control strategies to mitigate fruits flavor deterioration by physical (temperature control, hypobaric treatment, UV-C, CA) and chemical (1-MCP, MT, NO, MeJA) techniques are also proposed. This review will provide useful references for fruits flavor control technologies development.
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Affiliation(s)
- Huiyu Zhao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Suling Zhang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Di Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhenzhen Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Peipei Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Zhiwei Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Shanshan Di
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products/ Key Laboratory of Detection for Pesticide Residues and Control of Zhejiang, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
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Manikandan V, Min SC. Roles of polysaccharides-based nanomaterials in food preservation and extension of shelf-life of food products: A review. Int J Biol Macromol 2023; 252:126381. [PMID: 37595723 DOI: 10.1016/j.ijbiomac.2023.126381] [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: 04/07/2023] [Revised: 08/09/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
In food production sectors, food spoilage and contamination are major issues that threaten and negatively influence food standards and safety. Several physical, chemical, and biological methods are used to extend the shelf-life of food products, but they have their limitations. Henceforth, researchers and scientists resort to novel methods to resolve these existing issues. Nanomaterials-based extension of food shelf life has broad scope rendering a broad spectrum of activity including high antioxidant and antimicrobial activity. Numerous research investigations have been made to identify the possible roles of nanoparticles in food preservation. A wide range of nanomaterials via different approaches is ultimately applied for food preservation. Among them, chemically synthesized methods have several limitations, unlike biological synthesis. However, biological synthesis protocols are quite expensive and laborious. Predominant studies demonstrated that nanoparticles can protect fruits and vegetables by preventing microbial contamination. Though several nanomaterials designated for food preservation are available, detailed knowledge of the mechanism remains unclear. Hence, this review aims to highlight the various nanomaterials and their roles in increasing the shelf life of food products. Adding to the novel market trends, nano-packaging will open new frontiers and prospects for ensuring food safety and quality.
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Affiliation(s)
- Velu Manikandan
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Sea C Min
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
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Bai L, Liu M, Sun Y. Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System. Foods 2023; 12:2881. [PMID: 37569150 PMCID: PMC10417803 DOI: 10.3390/foods12152881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/05/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
According to estimates by the Food and Agriculture Organization of the United Nations (FAO), about a third of all food produced for human consumption in the world is lost or wasted-approximately 1.3 billion tons. Among this, the amount lost during the storage stage is about 15-20% for vegetables and 10-15% for fruits. It is 5-10% for vegetables and fruits during the distribution stage, resulting in a large amount of resource waste and economic losses. At the same time, the global population affected by hunger has reached 828 million, exceeding one-tenth of the total global population. The improvement of the cold chain system will effectively reduce the amount of waste and loss of food during the storage and transportation stages. Firstly, this paper summarizes the concept and development status of traditional preservation technology; environmental parameter sensor components related to fruit and vegetable spoilage in the intelligent cold chain system; the data transmission and processing technology of the intelligent cold chain system, including wireless network communication technology (WI-FI) and cellular mobile communication; short-range communication technology, and the low-power, wide-area network (LPWAN). The smart cold chain system is regulated and optimized through the Internet of Things, blockchain, and digital twin technology to achieve the sustainable development of smart agriculture. The deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of food waste in the world. However, the lack of general standards and the high cost of the intelligent cold chain system are obstacles to the development of the intelligent cold chain system. Governments and researchers at all levels should strive to highly integrate cold chain systems with artificial intelligence technology, establish relevant regulations and standards for cold chain technology, and actively promote development toward intelligence, standardization, and technology.
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Affiliation(s)
| | | | - Ying Sun
- School of Light Industry, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China; (L.B.); (M.L.)
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5
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Ebrahimi P, Shokramraji Z, Tavakkoli S, Mihaylova D, Lante A. Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1533. [PMID: 37050159 PMCID: PMC10096697 DOI: 10.3390/plants12071533] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/28/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.
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Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Zahra Shokramraji
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Setareh Tavakkoli
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Dasha Mihaylova
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
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6
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Damdam A, Al-Zahrani A, Salah L, Salama KN. Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes. J Food Sci 2023; 88:595-607. [PMID: 36624610 PMCID: PMC10108318 DOI: 10.1111/1750-3841.16444] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/09/2022] [Accepted: 12/13/2022] [Indexed: 01/11/2023]
Abstract
This research presents the effect of combining UV-C irradiation and vacuum sealing on the shelf life of strawberries and quartered tomatoes and compares it with the effect of the sole use of UV-C irradiation or vacuum sealing. A constant UV-C dose of 360 J/m2 was used for the samples' irradiation, and all the vacuum-sealed samples were stored at a reduced pressure of 40 kPa. Organoleptic analysis, microbial population quantification of yeast and mold, Pseudomonas sp., weight loss, and pH measurements were obtained to identify the spoilage occurrence, monitor the samples' quality, and quantify the shelf life. Sensory evaluation was conducted by 12 consumer panelists to evaluate the aroma, taste, color, texture, and the overall acceptance of the samples. The results revealed that the combination of UV-C irradiation and vacuum sealing prolongs the shelf life of perishables more than the sole use of UV-C irradiation or vacuum sealing. The achieved shelf-life increase using this combination was 124.41% and 54.41% for strawberries and quartered tomatoes, respectively, while acceptable sensory characteristics were maintained throughout the storage period. Hence, this food preservation method can be further improved and integrated in the daily life of modern consumers and the operations of fresh produce retailers, as it could effectively reduce the spoilage rates of fresh produce and help achieve the UN SDG 12.3, which aims to reduce food loss and waste by 50% by 2030 at the consumer and retail levels. PRACTICAL APPLICATION: The system can be further developed and introduced to the market as a kitchen appliance for households or as a predistribution step for fresh produce distribution centers. The shelf-life extension capability of this system, which does not involve any use of chemical substances, would make it an attractive solution for households and food retailers.
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Affiliation(s)
- Asrar Damdam
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia.,Research and Development Department, Uvera Inc., Thuwal, Saudi Arabia
| | - Ashwaq Al-Zahrani
- Research and Development Department, Uvera Inc., Thuwal, Saudi Arabia
| | - Lama Salah
- Research and Development Department, Uvera Inc., Thuwal, Saudi Arabia
| | - Khaled Nabil Salama
- Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
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Romano R, Pizzolongo F, De Luca L, Cozzolino E, Rippa M, Ottaiano L, Mormile P, Mori M, Di Mola I. Bioactive Compounds and Antioxidant Properties of Wild Rocket ( Diplotaxis Tenuifolia L.) Grown under Different Plastic Films and with Different UV-B Radiation Postharvest Treatments. Foods 2022; 11:foods11244093. [PMID: 36553834 PMCID: PMC9778044 DOI: 10.3390/foods11244093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Rocket species are rich in nutrients with well-known bioactive activity, but their content depends on several factors, such as plant-UV radiation interaction. In this work, we measured the production of nutritional elements in wild rocket (Diplotaxis tenuifolia L.) leaves as a function of exposure to UV-B radiation by adopting a combined approach. The wild rocket plants were grown under three greenhouse cover films (A, B, and C) having different transmittivity to UV-B and the fresh-cut leaves were exposed to UV-B in postharvest for 45, 150, 330, and 660 s. The content of chlorophyll, carotenoids, phenolic compounds, ascorbic acid, and the antioxidant activity were determined. Chlorophyll, carotenoids, and total phenolic content were significantly increased by the combination of Film C and treatment with UV-B for 45 s. The predominant phenolic compounds were kaempferol, isorhamnetin, and quercetin. Film C also elicited an increase in ascorbic acid (the most abundant antioxidant compound in the range 374-1199 per 100 g of dry matter) and antioxidant activity. These findings highlighted an increase in bioactive compound content in the wild rocket when it was cultivated under Film C (diffused light film with a tailored UV-B transmission dose) and treated with UV-B radiation for 45 s postharvest, corresponding to an energy dose of 0.2 KJ m-2.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
- Correspondence:
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Eugenio Cozzolino
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, 81100 Caserta, Italy
| | - Massimo Rippa
- National Research Council (CNR)—Institute of Applied Sciences and Intelligent Systems “Eduardo Caianiello”, 80128 Napoli, Italy
| | - Lucia Ottaiano
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Pasquale Mormile
- National Research Council (CNR)—Institute of Applied Sciences and Intelligent Systems “Eduardo Caianiello”, 80128 Napoli, Italy
| | - Mauro Mori
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Ida Di Mola
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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8
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Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates. PLANTS 2022; 11:plants11172322. [PMID: 36079703 PMCID: PMC9460589 DOI: 10.3390/plants11172322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/24/2022] [Accepted: 09/01/2022] [Indexed: 11/26/2022]
Abstract
Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handling and storage conditions. Thus, the purpose of this study was to evaluate the feasibility of utilizing ultraviolet (UV-C) as a method to preserve the qualitative features of Barhi dates under various storage circumstances. The core of this study was defining the best conditions for UV-C treatment of Barhi dates, which was accomplished using a response surface methodology (RSM) model with a central composite, rotating four-factors-mixed-levels design (CCRD). The impacts of independent variables [UV-C exposure time (1, 2, 3, 4 min), UV-C dose (1, 3, 5, 7 kJ/m2), storage time (1, 6, 11, 16, 21 days) and storage temperature (1, 5, 15, 25 °C)] on the moisture content (MC), total soluble solids (TSS), total color changes (E), firmness, total phenolic content (TPC), total viable count (TVC), DPPH antiradical activity, fructose and glucose were investigated. The results revealed that the optimum UV-C treatment and storage settings for keeping the quality features of the dates were the UV-C exposure period and dosage of 1 min and 2.07 kJ/m2, and the storage time and temperature of 18 days and 12.36 °C, respectively. At the optimum conditions, the values of 59.66% moisture content, 38.24% TSS, 60.24 N firmness value, 48.83 ΔE, 0.07 log CFU/g TVC, 5.29 mg GAE/g TPC, 56.32% DPPH antiradical activity, 6.87 g/100 g fructose and 14.02 g/100 g glucose were comparable predicted values demonstrating the suitability of the used RSM models. Overall, the perfect UV-C treatment and storage circumstances for extending the storability and shelf life and maintaining the quality features of Barhi dates were identified in this study.
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9
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and induces different properties of the product during exposure. Mechanical properties of the agricultural products and their derivatives represent the key indicator of acceptability by the end-user. This paper surveys the recent findings of the influence of UV-C on the stress response and physiological change concerning the mechanical and textural properties of miscellaneous agricultural products with a specific focus on a potato tuber. This paper also reviewed the hormetic effect of UV-C triggered at a different classification of doses studied so far on the amount of phenolic content, antioxidants, and other chemicals responsible for the stimulation process. The combined technologies with UV-C for product quality improvement are also highlighted. The review work draws the current challenges as well as future perspectives. Moreover, a way forward in the key areas of improvement of UV-C treatment technologies is suggested that can induce a favorable stress, enabling the product to achieve self-defense mechanisms against wound, impact, and mechanical damage.
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Darré M, Vicente AR, Cisneros-Zevallos L, Artés-Hernández F. Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth. Foods 2022; 11:653. [PMID: 35267286 PMCID: PMC8909097 DOI: 10.3390/foods11050653] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 12/17/2022] Open
Abstract
Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.
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Affiliation(s)
- Magalí Darré
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Ariel Roberto Vicente
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Murcia, Spain;
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12
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UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods 2021; 10:foods10122964. [PMID: 34945515 PMCID: PMC8701303 DOI: 10.3390/foods10122964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 11/16/2022] Open
Abstract
This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.
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13
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Kan J, Hui Y, Lin X, Liu Y, Jin C. Postharvest ultraviolet‐C treatment of peach fruit: Changes in transcriptome profile focusing on genes involved in softening and senescence. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Juan Kan
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Yaoyao Hui
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Xianpei Lin
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Ying Liu
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Changhai Jin
- College of Food Science and Engineering Yangzhou University Yangzhou China
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14
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02491-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhao H, Liu S, Chen M, Li J, Huang D, Zhu S. Synergistic effects of ascorbic acid and plant-derived ceramide to enhance storability and boost antioxidant systems of postharvest strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6562-6571. [PMID: 31321778 DOI: 10.1002/jsfa.9937] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 07/14/2019] [Accepted: 07/15/2019] [Indexed: 05/13/2023]
Abstract
BACKGROUND Excessive reactive oxygen species (ROS) may attack biological macromolecules and induce oxidative stress. The inhibition by ascorbic acid (AsA) on oxidative damage has been reported in fruits, while the barrier effect of ceramide has also been proven. However, there are few reports about the effects of ceramide-AsA interactions to enhance storability and boost antioxidant systems in fruits during storage. This study was conducted to study the synergistic effects of AsA in combination with ceramide on the quality of postharvest strawberry (Fragaria anannasa cv. Tianbao). RESULTS Treatment with 100 mg L-1 AsA plus 1.2 mmol L-1 ceramide significantly delayed the rot of strawberries, reduced the water loss and the contents of ROS, malonaldehyde (MDA), and proline, however, increased the contents of total flavonoids, total phenols, and anthocyanins compared with other treatments. Also, treatment with 100 mg L-1 AsA plus 1.2 mmol L-1 ceramide significantly increased the activities of peroxidase (POD) and superoxide dismutase (SOD) but inhibited the activity of polyphenol oxidase (PPO). CONCLUSION It is suggested that treatment with 100 mg L-1 AsA plus 1.2 mmol L-1 ceramide could significantly reduce the oxidative damage and maintain the storage quality of strawberries during storage by enhancing the antioxidant systems. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Haonuan Zhao
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Shiwen Liu
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Maogang Chen
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Jing Li
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Dandan Huang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Shuhua Zhu
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
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Zhang W, Jiang W. UV treatment improved the quality of postharvest fruits and vegetables by inducing resistance. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Santin M, Giordani T, Cavallini A, Bernardi R, Castagna A, Hauser MT, Ranieri A. UV-B exposure reduces the activity of several cell wall-dismantling enzymes and affects the expression of their biosynthetic genes in peach fruit (Prunus persica L., cv. Fairtime, melting phenotype). Photochem Photobiol Sci 2019; 18:1280-1289. [PMID: 30907896 DOI: 10.1039/c8pp00505b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Softening processes after ripening are a major factor contributing to the perishability of fleshy fruit and, together with mechanical damage, represent the onset of physiological decay. Softening involves multiple co-ordinated events leading to modifications of the cell wall architecture. Several studies described that UV-B radiation positively affects both the nutraceutical and aesthetical qualities of fruit. However, very few studies investigated the effect of UV-B irradiation on the activity of cell wall-related enzymes. This research aimed at studying how different UV-B treatments (10 min and 60 min) affect the activity of cell wall-modifying enzymes (pectin methylesterase, polygalacturonase and β-galactosidase) together with the expression of some of their isoforms up to 36 h after UV-B treatment of peach (cv. Fairtime, melting phenotype) fruit. Results revealed that UV-B radiation did not affect the soluble solid content and the titratable acidity, two important parameters influencing consumers' choice and taste. In contrast, UV-B was effective at reducing the loss of firmness 24 h after the 60 min irradiation. Generally, a lower activity of the hydrolytic enzymes compared to untreated fruit was observed, regardless of the UV-B dose. However, gene expression did not reflect the corresponding enzymatic activity. Based on these results, UV-B irradiation might be a successful tool in reducing the loss of firmness of peach fruit during post-harvest, thus improving their quality and shelf-life.
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Affiliation(s)
- Marco Santin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.
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