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Nunes MPC, Vespucci IL, Rimoli PAR, Morgado CMA, Campos AJD. Postharvest of fresh white shimeji mushroom subjected to UV-C radiation. Heliyon 2024; 10:e25115. [PMID: 38317964 PMCID: PMC10838911 DOI: 10.1016/j.heliyon.2024.e25115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/22/2023] [Accepted: 01/21/2024] [Indexed: 02/07/2024] Open
Abstract
This study aimed to evaluate the postharvest characteristics of edible fresh white shimeji mushrooms under different UV-C radiation doses. The experimental design used was fully randomized, in a 5 × 8 factorial scheme (UV-C radiation dose: 0 (control), 1, 2, 3, and 4 kJ m-2 x day of analysis), with 3 replications of 70 ± 1 g mushrooms each. After exposure to different doses, they were stored at 2 ± 0.5 °C and 60 ± 3.8 % RH. Data were subjected to permutational multivariate analysis (PERMANOVA) (p ≤ 0.05). There was no significance for interaction, nor the factor day, only for the UV-C radiation doses factor. Regarding PCA, among the doses applied, the dose of 2 kJ m-2 was effective in maintaining the quality of mushrooms with greater lightness, greater whiteness index, a greater amount of total extractable polyphenols, and total antioxidant activity. In conclusion, the dose of 2 kJ m-2 was effective in maintaining the postharvest quality of white shimeji mushrooms.
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Affiliation(s)
- Milanna Paula Cabral Nunes
- Universidade Estadual de Goiás (UEG), Campus Central, Rodovia BR 153, km 99, Anápolis, GO CEP 75132-903, Brazil
| | - Igor Leonardo Vespucci
- Universidade Federal de Goiás (UFG), Escola de Agronomia (EA), Campus Samambaia, Rodovia Goiânia-Nova Veneza, Km 0, s/n, Goiânia, GO CEP 74690-900, Brazil
| | - Pedro Augusto Resende Rimoli
- Universidade Estadual do Oeste do Paraná (UNIOESTE), Rua Pernambuco, 1777, Centro, Marechal Cândido Rondon, PR CEP 85960-000, Brazil
| | | | - André José de Campos
- Universidade Estadual de Goiás (UEG), Campus Central, Rodovia BR 153, km 99, Anápolis, GO CEP 75132-903, Brazil
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Al-Hilifi SA, Al-Ali RM, Al-Ibresam OT, Kumar N, Paidari S, Trajkovska Petkoska A, Agarwal V. Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs ( Ficus carica L.). Gels 2022; 8:gels8100645. [PMID: 36286146 PMCID: PMC9601845 DOI: 10.3390/gels8100645] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), Aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.
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Affiliation(s)
- Sawsan Ali Al-Hilifi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- Correspondence:
| | - Rawdah Mahmood Al-Ali
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Orass T. Al-Ibresam
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat 131028, India
| | - Saeed Paidari
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia
| | - Vipul Agarwal
- Cluster for Advanced Macromolecular Design (CAMD), School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia
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Addition of montmorillonite to improve the barrier and wetting properties of chitosan-based coatings and the application on the preservation of Shatang mandarin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Jiang F, Zhou L, Zhou W, Zhong Z, Yu K, Xu J, Zou L, Liu W. Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Effects of Different Treatments on Physicochemical Characteristics of ‘Kyoho’ Grapes during Storage at Low Temperature. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020094] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Low temperature storage is widely used to maintain the postharvest quality of table grape. However, grape clusters easily undergo deterioration without treatment during the storage time. The main goal of this study was to evaluate the effect of postharvest 1-methylcyclopropene (1-MCP), calcium chloride (1%) and ethanol (16%), and the combination of 1-MCP with calcium chloride and ethanol treatments on maintenance of quality of table grapes ‘Kyoho’ (Vitis vinifera × Vitis labrusca) under 5 °C and 0 °C storage. Changes in decay incidence, weight loss, rachis browning and quality indexes of grape clusters were investigated. The results were as follows: all treatments significantly reduced the decay incidence, weight loss, rachis browning at both low temperatures storage; 1-MCP had positive effect for reducing the decay incidence in early stage, but no effect in late stage; there are no significant variations of taste and color quality indexes under two low temperatures storage, regardless of the treatments. Overall findings suggested that the combination of 1-MCP with calcium chloride and ethanol treatment is suitable for short-term 0 °C storage, while for long-term 0 °C storage, calcium chloride (1%) and ethanol (16%) treatment should be selected.
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Dong J, Kebbeh M, Yan R, Huan C, Jiang T, Zheng X. Melatonin treatment delays ripening in mangoes associated with maintaining the membrane integrity of fruit exocarp during postharvest. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 169:22-28. [PMID: 34741888 DOI: 10.1016/j.plaphy.2021.10.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/19/2021] [Accepted: 10/28/2021] [Indexed: 05/27/2023]
Abstract
The effects of exogenous melatonin on postharvest ripening of mango (Mangifera indica L. cv. Keitt) were investigated after the fruit were dipped in 0 (as the control), 100, or 200 μM melatonin solution for 30 min, and then stored at room temperature (25 ± 1 °C). The results showed that melatonin treatments could delay the ripening process as indicated by inhibition to softening, respiration, color change and chlorophyll degradation in fruit during storage. Notably, 200 μM melatonin treatment delayed the degradation of phosphatidylglycerol (PG) and phosphatidylinositol (PI), and the accumulation of phosphatidylserine (PS) and phosphatidic acid (PA) in membrane phospholipids, inhibited the decrease in unsaturated fatty acids (IUFA) index and also decreased the contents of H2O2 and malondialdehyde (MDA) in the exocarp of the fruit, which might collectively contribute to the integrity of the membrane associated with the delay in the ripening process of mango fruit during postharvest.
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Affiliation(s)
- Jingxian Dong
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Mariama Kebbeh
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Ran Yan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Chen Huan
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Tianjia Jiang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Xiaolin Zheng
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
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Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs ( Ficus carica L.). Foods 2020; 9:foods9121793. [PMID: 33287134 PMCID: PMC7761759 DOI: 10.3390/foods9121793] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/21/2020] [Accepted: 11/30/2020] [Indexed: 11/17/2022] Open
Abstract
Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.
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