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Khajeh N, Mohammadi Nafchi A, Nouri L. Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips. Food Sci Nutr 2024; 12:3282-3294. [PMID: 38726437 PMCID: PMC11077239 DOI: 10.1002/fsn3.3995] [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: 09/18/2023] [Revised: 01/06/2024] [Accepted: 01/17/2024] [Indexed: 05/12/2024] Open
Abstract
This study investigated the possibility of using active coatings based on Zedo gum containing essential oils of Zataria multiflora Boiss (ZE) and tarragon (TE) to increase the shelf life and maintain the quality of freshly cut potato strips. The chemical compositions of ZE and TE were initially identified, and their antioxidant and antimicrobial activities were investigated. ZE consisted mainly of carvacrol (26.26%), p-cymene (21.50%), thymol (18.05%), and linalool (11.31%), and those of TE comprised p-allylanisole (81.92%), β-Ocimene E (8.06%), and β-Ocimene Z (5.35%). Afterwards, a Zedo gum active coating (1% v/w) containing 1% (v/v) essential oil was prepared, and the produced coating solutions were used to soak the potato strips for 5 min. The coated potatoes were kept fresh in a refrigerator for 9 days, and their quality characteristics were examined every 3 days. The results show that the weight loss, browning index, total microbial count, and mold and yeast counts in the strips increased during 9 days of cold storage, and hardness decreased (p < .05). However, the coatings of strips, especially those containing essential oils, reduced the intensity of changes in moisture, color, and hardness, increased microbial stability, and maintained the sensory acceptance of strips compared with the uncoated sample (control). Finally, this study demonstrated that the quality and shelf life of fresh potato strips can be improved by using active coatings based on Zedo gum containing ZE and TE (especially ZE).
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Affiliation(s)
- Niyoosha Khajeh
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Leila Nouri
- Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
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2
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Torres-García JR, Leonardo-Elias A, Angoa-Pérez MV, Villar-Luna E, Arias-Martínez S, Oyoque-Salcedo G, Oregel-Zamudio E. Bacillus subtilis Edible Films for Strawberry Preservation: Antifungal Efficacy and Quality at Varied Temperatures. Foods 2024; 13:980. [PMID: 38611287 PMCID: PMC11011878 DOI: 10.3390/foods13070980] [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: 02/13/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis strains GOS 01 B-67748 and HFC 103, known for their antifungal properties. We demonstrate that these bioactive films not only inhibit fungal growth effectively but also enhance the preservation of strawberries at varying temperatures. The inclusion of Bacillus subtilis in edible films represents a significant advancement in extending the viability of strawberries, surpassing the efficacy of conventional methods. Our findings suggest a promising avenue for natural, safe food preservation techniques, aligning with current consumer preferences for additive-free products. This research contributes to the broader understanding of microbial-based food preservation strategies, offering potential applications across a range of perishable commodities.
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Affiliation(s)
- Jesús Rubén Torres-García
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
- Investigadores por México, Consejo Nacional de Humanidades, Ciencias y Tecnología (CONAHCYT), México City 03940, Mexico
| | - Arnulfo Leonardo-Elias
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - María Valentina Angoa-Pérez
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Edgar Villar-Luna
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Sergio Arias-Martínez
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
| | - Guadalupe Oyoque-Salcedo
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
- Tecnológico Nacional de México, Instituto Tecnológico de Roque, Carretera Celaya—Juventino Rosas Km. 8, Celaya 38110, Guanajuato, Mexico
| | - Ernesto Oregel-Zamudio
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, Justo Sierra 28, Col. Centro, Jiquilpan 59510, Michoacán, Mexico; (J.R.T.-G.); (A.L.-E.); (M.V.A.-P.); (E.V.-L.); (S.A.-M.)
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Poovathumkadavil Thambi N, Rani P, Sharma M, Katoch M. A combinatorial approach of Monarda citriodora essential oil (MEO) and linalool vapors to control fruit rot of Citrus limon caused by a new pathogen, Aspergillus foetidus, and its underlying mode of action. J Appl Microbiol 2023; 134:lxad292. [PMID: 38040653 DOI: 10.1093/jambio/lxad292] [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: 07/19/2023] [Revised: 11/08/2023] [Accepted: 12/01/2023] [Indexed: 12/03/2023]
Abstract
AIMS Citrus limon (lemon) is a widely cultivated citrus fruit. Significant postharvest losses due to fungi plague its production. Environmental and human health hazards have made the application of synthetic fungicides unsuitable. Despite the previous reports of antifungal activities of essential oil (EO) vapors, their synergistic combinations are understudied. Synergistic vapor combinations are advantageous due to less concentration of active components. This study aimed to isolate and identify postharvest fungal pathogens lemon and to evaluate the antifungal effects of synergistic Monarda citriodora EO (MEO)-constituent vapor combinations in vivo and in vitro. METHODS AND RESULTS Postharvest fungal pathogens of lemon (C. limon) were isolated from various infected samples. The most pathogenic isolate was identified through morphology and its ITS-based rRNA gene sequencing as Aspergillus foetidus (O4). This is the first report of A. foetidus as a postharvest pathogen of lemon. The minimum fungicidal concentrations (MFCs) of MEO vapors treatment against O4 were 1346.15 µL/L air. For carvacrol, hexanal, and linalool, MFC was same (96.16 µL/L air). Checkerboard assays demonstrated that 1/4 MFC of MEO (336.54 µL/L air) and 1/4 MFC of linalool (24.04 µL/L air) (M + L) were synergistic against O4. M + L vapors reduced the O4 growth on lemons during storage by 64% ± 1.50% and preserved their quality (low weight loss %, unchanged pH, increased ascorbic acid content). Propidium iodide staining, ergosterol content analysis, calcofluor white staining and chitin content analysis revealed the integrity loss of the O4 plasma membrane and cell wall. 2',7'-Dichlorofluorescin diacetate staining revealed accumulation of intracellular reactive oxygen species (ROS), and scanning electron microscopy (SEM) analysis exposed the M + L treated mycelia with malformations. CONCLUSIONS M + L vapors offer protection for lemons from A. foetidus and preserve their quality during storage.
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Affiliation(s)
| | - Pragya Rani
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu 180001, India
| | - Mohini Sharma
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu 180001, India
| | - Meenu Katoch
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu 180001, India
- Academy of Scientific and Innovative Research, CSIR-Indian Institute of Integrative Medicine-CSIR, Jammu 180001, India
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Shan C, Luo Y, Yang C, Gao X. The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage. Foods 2023; 12:2944. [PMID: 37569213 PMCID: PMC10419068 DOI: 10.3390/foods12152944] [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: 06/06/2023] [Revised: 07/15/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L-1 γ-PGA. After 14 days of treatment, compared with control, 100 mg·L-1 γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L-1 γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L-1 γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L-1 γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L-1 γ-PGA increased the soluble solids' content by 19.0% and decreased the titrated acids' content by 21.1%, which increased the sugar-acid ratio by 50.9%. Our findings suggest that 100 mg·L-1 γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage.
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Affiliation(s)
- Changjuan Shan
- School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China; (Y.L.); (C.Y.); (X.G.)
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Ashfaq A, Osama K, Yousuf O, Younis K. Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399190 DOI: 10.1021/acs.jafc.2c09095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.
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Affiliation(s)
- Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
| | - Khwaja Osama
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir 192122, India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir 192122, India
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Yang F, Sun X, Hu J, Cai H, Xiao H, Wu X, Liu C, Wang H. Edible gum addition improves the quality of freeze-dried restructured strawberry blocks. Food Chem X 2023; 18:100702. [PMID: 37206321 PMCID: PMC10189369 DOI: 10.1016/j.fochx.2023.100702] [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: 09/11/2022] [Revised: 04/25/2023] [Accepted: 05/01/2023] [Indexed: 05/21/2023] Open
Abstract
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
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Affiliation(s)
- Feifei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Jiaqi Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Honghong Cai
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xianghua Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- Corresponding author.
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Jahani R, Behnamian M, Dezhsetan S, Karimirad R, Chamani E. Chitosan nano-biopolymer/Citrus paradisi peel oil delivery system enhanced shelf-life and postharvest quality of cherry tomato. Int J Biol Macromol 2023; 225:1212-1223. [PMID: 36427611 DOI: 10.1016/j.ijbiomac.2022.11.182] [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: 09/10/2022] [Revised: 11/12/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
Abstract
Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic gelation method and its effect on physicochemical properties of cherry tomatoes was evaluated during 18 days of storage at 10 °C. The highest loading capacity and encapsulation efficiency were obtained from the weight ratio of 1:0.25 Cs to oil. TEM, DLS and FTIR were used to characterize the nanoparticles. The release of the oil from the nanoparticles followed the Fickian diffusion model. CpEO-CsNPs-CO and CpEO-CsNPs-RE treatments reduced ethylene production and respiration rate and indicated a significant and promising effect on increasing the level of antioxidant enzymes (CAT and POD), slowing down the loss of ascorbic acid and total phenolic content and consequently, maintaining antioxidant capacity. These treatments prevented a rapid decline in TSS and TA and an increase in lycopene and MDA level, and maintained the firmness, weight, and color of the fruits throughout storage period.
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Affiliation(s)
- Rahimeh Jahani
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Mahdi Behnamian
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
| | - Sara Dezhsetan
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Roghayeh Karimirad
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Esmaeil Chamani
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
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Ceccato-Antonini SR, Shirahigue LD, Varano A, da Silva BN, Brianti CS, de Azevedo FA. Citrus essential oil: would it be feasible as antimicrobial in the bioethanol industry? Biotechnol Lett 2023; 45:1-12. [PMID: 36333539 DOI: 10.1007/s10529-022-03320-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
Abstract
Essential oils (EOs) extracted from Citrus peels contain 85%-99% volatile components (a mixture of monoterpenes, sesquiterpenes, and their oxygenated derivatives) and 1%-15% non-volatile compounds. Citrus EOs have been long known for their antimicrobial properties, owing to which these EOs have a diverse range of applications. However, no studies have reported the applicability of Citrus EOs for the control of bacterial and yeast contaminants in the bioethanol industry. In this regard, the present review aimed to explore the feasibility of Citrus EOs in this industry. The Web of Science database was searched for reports that described the association of Citrus EOs with the most common microorganisms in the bioethanol industry to evaluate the efficacy of these EOs as antimicrobial agents in this context. The objective of the review was to suggest a novel antimicrobial that could replace sulfuric acid and antibiotics as the commonly used antimicrobial agents in the bioethanol industry. Citrus EOs exhibit antibacterial activity against Lactobacillus, which is the main bacterial genus that contaminates this fermentation process. The present report also confirms the selective action of these EOs on the contaminating yeasts and not/less on ethanol-producing yeast Saccharomyces cerevisiae, however further studies should be conducted to investigate the effects of Citrus EOs in yeast-bacterium co-culture.
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Affiliation(s)
- Sandra Regina Ceccato-Antonini
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil.
| | - Ligianne Din Shirahigue
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Amanda Varano
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Bianca Novaes da Silva
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Carina Sawaya Brianti
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Fernando Alves de Azevedo
- Centro de Citricultura Sylvio Moreira, Instituto Agronômico (IAC), Via Anhanguera Km 158, Cordeirópolis, SP, 13490-970, Brasil
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CEYLAN A, ÜNLÜ HÖZDAMAR. Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.110522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Ahu CEYLAN
- Isparta University of Applied Sciences, Türkiye
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10
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Muncan J, Anantawittayanon S, Furuta T, Kaneko T, Tsenkova R. Aquaphotomics monitoring of strawberry fruit during cold storage - A comparison of two cooling systems. Front Nutr 2022; 9:1058173. [PMID: 36570127 PMCID: PMC9780392 DOI: 10.3389/fnut.2022.1058173] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 11/21/2022] [Indexed: 12/13/2022] Open
Abstract
The objective of this study was to use aquaphotomics and near-infrared (NIR) spectroscopy to follow the changes in strawberries during cold storage in the refrigerator with an electric field generator (supercooling fridge, SCF) and without it (control fridge, CF). The NIR spectra of strawberries stored in these refrigerators were collected over the course of 15 days using a portable mini spectrometer and their weight was measured daily. The spectral data in the region of the first overtone of water (1,300-1,600 nm) were analyzed using aquaphotomics multivariate analysis. The results showed a decrease in weight loss of strawberries, but the loss of weight was significantly lower in SCF, compared to the CF. The reduction of weight loss due to exposure to an electric field was comparable to the use of coatings. The aquaphotomics analysis showed that the NIR spectra adequately captured changes in the fruit over the storage period, and that it is possible to predict how long the fruit spent in storage, regardless of the storage type. During aquaphotomics analysis, 19 water absorbance bands were found to be consistently repeating and to have importance for the description of changes in strawberries during cold storage. These bands defined the water spectral pattern (WASP), multidimensional biomarker that was used for the description of the state and dynamics of water in strawberries during time spent in storage. Comparison of WASPs of strawberries in CF and SCF showed that exposure to an electric field leads to a delay in ripening by around 3 days. This was evidenced by the increased amount of structural, strongly bound water and vapor-like trapped water in the strawberries stored in SCF. This particular state of water in strawberries stored in SCF was related to the hardening of the strawberry skin and prevention of moisture loss, in agreement with the results of significantly decreased weight loss.
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Affiliation(s)
- Jelena Muncan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Sukritta Anantawittayanon
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | | | | | - Roumiana Tsenkova
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan,*Correspondence: Roumiana Tsenkova,
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Preharvest Application of Commercial Products Based on Chitosan, Phosphoric Acid Plus Micronutrients, and Orange Essential Oil on Postharvest Quality and Gray Mold Infections of Strawberry. Int J Mol Sci 2022; 23:ijms232415472. [PMID: 36555113 PMCID: PMC9779177 DOI: 10.3390/ijms232415472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/27/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Strawberry is a perishable fruit with a limited shelf life after harvest due to deterioration of quality and the development of gray mold, Rhizopus rot and other minor diseases. In this study, the effectiveness of commercial compounds based on chitosan, phosphoric acid plus micronutrients, and sweet orange essential oil (EO) in reducing decay and optimizing the quality of strawberries was analyzed. The plant canopy of a greenhouse crop was sprayed once and strawberry fruit were harvested three days later. Gray mold infections were evaluated after chilled storage for seven days at 4 ± 0.5 °C followed by five days shelf life. The qualitative parameters were recorded at harvest (initial day) and after three days of storage at room temperature (RT, 20 °C) or after cold storage and shelf life (CS, 4 °C). The application of sweet orange EO increased the antioxidant and flavonoid content at harvest, while a decrease was reported following three days of storage at RT. At the same time, increased ethylene production and weight loss were observed during CS three days after harvesting. Chitosan treatment maintained the harvest fruit quality and was effective in the control of postharvest decay. Our results suggest that the investigated natural compounds could improve strawberry quality after harvest. Since chitosan performed best in terms of maintaining quality and reducing postharvest decay, it could be considered as a good substitute for chemical-synthetic fungicides for the preservation of strawberry postharvest gray mold.
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Effect of chitosan and thymol on physicochemical and qualitative properties of table grape fruits during the postharvest period. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01249-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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El-Shaieny AHAH, Abd-Elkarim NAA, Taha EM, Gebril S. Bio-Stimulants Extend Shelf Life and Maintain Quality of Okra Pods. AGRICULTURE 2022; 12:1699. [DOI: 10.3390/agriculture12101699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Okra (Abelmoschus esculentus L.), a tropical annual crop, is a highly perishable vegetable. Okra pods deteriorate rapidly after harvesting. The pods undergo physical and physiological changes that diminish storability and quality. The purpose of this study was to investigate the effect of bio-stimulants on the storability and quality of okra pods stored at 4 °C and 25 °C for 12 days. Dipping okra pods for 5 min in a solution of 0.5% ascorbic acid, citric acid, or salicylic acid pre-storage significantly extended the shelf life and preserved the quality of the pods compared to the control condition at 4 °C and 25 °C. Citric acid and ascorbic acid were the most effective in preserving most traits. Citric acid reduced the loss in weight, firmness, appearance, and prevented decay at 4 °C and 25 °C. Ascorbic acid decreased the loss of moisture and the degradation of carbohydrates, vitamin C and lycopene at 4 °C and 25 °C. Salicylic acid decreased the degradation of protein at 25 °C. The low temperature was highly effective in decreasing the loss or degradation of most of the studied traits. Taken together, bio-stimulants and storing at 4 °C played a prominent role in extending the shelf life and preserving the quality of okra pods.
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Tančinová D, Mašková Z, Mendelová A, Foltinová D, Barboráková Z, Medo J. Antifungal Activities of Essential Oils in Vapor Phase against Botrytis cinerea and Their Potential to Control Postharvest Strawberry Gray Mold. Foods 2022; 11:foods11192945. [PMID: 36230021 PMCID: PMC9563059 DOI: 10.3390/foods11192945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/08/2022] [Accepted: 09/16/2022] [Indexed: 11/26/2022] Open
Abstract
Essential oils (EOs) from aromatic plants seem to have the potential to control several fungal pathogens and food contaminants. Botrytis cinerea is the main strawberry fruit contaminant causing high losses during storage. Here, thirteen EOs applied in the vapor phase were evaluated for their potential to inhibit the growth of three different strains of B. cinerea isolated from strawberry fruits. Eight EOs (lemongrass, litsea, lavender, peppermint, mint, petitgrain, sage, and thyme) were able to completely inhibit the growth of B. cinerea for 7 days when applied at a concentration of 625 μL·L−1. Four EOs with the lowest minimal inhibition concentrations (thyme, peppermint, lemongrass, and litsea) have been tested on strawberry fruits intentionally inoculated by B. cinerea. All four EOs showed high inhibition at a concentration of 250 or 500 μL·L−1, but only peppermint EO was able to completely inhibit B. cinerea lesion development at a concentration of 125 μL·L−1. The sensory evaluation of strawberries treated by EOs at a concentration 125 μL·L−1 resulted in a statistically significant decrease in taste, aftertaste, aroma, and overall quality. Lemongrass and litsea EOs scored better than thyme and peppermint ones, thus forming two viable methods for B. cinerea suppression and the extension of packed strawberries’ shelf life.
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Affiliation(s)
- Dana Tančinová
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovakia
| | - Zuzana Mašková
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovakia
| | - Andrea Mendelová
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovakia
| | - Denisa Foltinová
- The State Veterinary and Food Administration of the Slovak Republic, Botanická 17, 842 13 Bratislava, Slovakia
| | - Zuzana Barboráková
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovakia
| | - Juraj Medo
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A Hlinku 2, 949 76 Nitra, Slovakia
- Correspondence:
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Hanaei S, Bodaghi H, Ghasimi Hagh Z. Alleviation of postharvest chilling injury in sweet pepper using Salicylic acid foliar spraying incorporated with caraway oil coating under cold storage. FRONTIERS IN PLANT SCIENCE 2022; 13:999518. [PMID: 36160955 PMCID: PMC9495611 DOI: 10.3389/fpls.2022.999518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/15/2022] [Indexed: 06/16/2023]
Abstract
The decrease in the postharvest quality of sweet peppers in terms of the physiological disorders resulting from cold storage (<7-10°C) results in the significant economic losses. The ability of pre-harvest foliar spraying of Salicylic acid (SA) (1.5 and 3 mM) and the postharvest caraway (Carum carvi) oil coating (0.3% and 0.6%) on chilling injury (CI) and the quality of stored sweet pepper at 4 ± 2°C for 60 d followed by an additional 2 d at 20°C were investigated. The antifungal activity of caraway oil (0.15%, 0.3%, and 0.6%) on Botrytis cinerea mycelia in in vitro showed that the maximum percentage of inhibition was equal to 95% in the medium with 0.6% of this oil. The CI of sweet pepper was significantly reduced by increasing SA, and caraway oil concentrations compared to the control, especially the lowest CI (14.36%), were obtained at 3 mM SA and 0.6% caraway oil treatment. The results showed a significant delay in the changes of weight loss (79.43%), firmness (30%), pH (6%), total soluble solids (TSS) (17%), titratable acidity (TA) (32%), and color surface characteristics and capsaicin content (5%) compared to control fruits at 3 mM SA and 0.6% caraway oil concentrations. Results indicated that the decrease in CI was related to a decrease in electrolyte leakage, malondialdehyde (MDA) content, total phenolic production, decay incidence, and an increase in the activity of antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD). Thus, the incorporation of SA (3 mM) and caraway oil (0.6%) to reduce the CI of stored sweet pepper at low temperature can be considered a practical solution to improve the quality and marketability of this product.
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Agyemang B, Grabulos J, Hubert O, Bourlieu C, Nigen M, Lebrun M, Coffigniez F, Guillard V, Brat P. Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bridget Agyemang
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Joel Grabulos
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Olivier Hubert
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Claire Bourlieu
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Michael Nigen
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
- IATE, Univ Montpellier, INRAE, Institut Agro Montpellier France
| | - Marc Lebrun
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Fanny Coffigniez
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Valérie Guillard
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Pierre Brat
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
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Abstract
Citrus essential oils (EOs) are widely used as flavoring agents in food, pharmaceutical, cosmetical and chemical industries. For this reason, their demand is constantly increasing all over the world. Besides industrial applications, the abundance of EOs in the epicarp is particularly relevant for the quality of citrus fruit. In fact, these compounds represent a natural protection against postharvest deteriorations due to their remarkable antimicrobial, insecticidal and antioxidant activities. Several factors, including genotype, climatic conditions and cultural practices, can influence the assortment and accumulation of EOs in citrus peels. This review is focused on factors influencing variation of the EOs’ composition during ripening and on the implications on postharvest quality of the fruit.
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Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses. COATINGS 2022. [DOI: 10.3390/coatings12040489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale.
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Abdelgawad KF, Awad AHR, Ali MR, Ludlow RA, Chen T, El-Mogy MM. Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid. PLANTS (BASEL, SWITZERLAND) 2022; 11:783. [PMID: 35336665 PMCID: PMC8954194 DOI: 10.3390/plants11060783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/12/2022] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
The quality of fresh-cut green beans deteriorates rapidly in storage, which contributes to increased food waste and lower perceived customer value. However, chitosan (Cs) and certain plant essential oils show promise in reducing postharvest quality loss during storage. Here, the effect of Cs and the combinations of Cs + tea tree oil (TTO), Cs +x peppermint oil (PMO), and Cs + ascorbic acid (AsA) on the quality of fresh-cut green bean pods (FC-GB) is studied over a 15-d storage period at 5 °C. All four FC-GB treatments reduced weight loss and maintained firmness during storage when compared to uncoated FC-GB. Furthermore, all treatments showed higher total chlorophyll content, AsA, total phenolic compounds, and total sugars compared to the control. The best treatment for reducing microbial growth was a combination of Cs + AsA. Additionally, the combination of Cs with TTO, PMO, or AsA showed a significant reduction in the browning index and increased the antioxidant capacity of FC-GB up to 15 d postharvest.
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Affiliation(s)
- Karima F. Abdelgawad
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (K.F.A.); (A.H.R.A.)
| | - Asmaa H. R. Awad
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (K.F.A.); (A.H.R.A.)
| | - Marwa R. Ali
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Richard A. Ludlow
- School of Biosciences, Cardiff University, Sir Martin Evans Building, Cardiff CF10 3AX, UK;
| | - Tong Chen
- Key Laboratory of Plant Resources, Institute of Botany, The Innovative Academy of Seed Design, Chinese Academy of Sciences, Beijing 100093, China;
| | - Mohamed M. El-Mogy
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (K.F.A.); (A.H.R.A.)
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Freche E, Gieng J, Pignotti G, Ibrahim SA, Feng X. Applications of Lemon or Cinnamon Essential Oils in Strawberry Fruit Preservation: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elise Freche
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - John Gieng
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - Giselle Pignotti
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory Food and Nutritional Sciences Program North Carolina Agricultural and Technical State University Greensboro NC 27411 USA
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
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Belay DW, Asfaw Z, Lulekal E, Kassa B, Kifele H. Effects of essential oils on potato tuber sprouting at room temperature storage in Ethiopia. Heliyon 2022; 8:e09090. [PMID: 35309401 PMCID: PMC8924315 DOI: 10.1016/j.heliyon.2022.e09090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/03/2022] [Accepted: 03/07/2022] [Indexed: 12/02/2022] Open
Abstract
This study was conducted with the objective of finding alternative management options for potato tuber sprouting during storage. Essential oils from Croton macrostachyus, Eucalyptus globulus, Allium sativum, Cymbopogon citratus, Cymbopogon martini, Rosmarinus officinalis and Thymus schimperi were applied in completely randomized design using two quantities (1 and 2 ml) and three frequencies (1, 2, 3). Essential oils from Cymbopogon citratus and Thymus schimperi showed the lowest percentage of weight loss relative to control tubers for varieties Gudene (8.07%) and Jalene (13.34%), respectively. Essential oils were applied in the form of vapour inside wooden box for 24 h without direct contact with tubers. For both varieties, the potato tuber weight loss found to be minimized using 2 ml essential oils. Similarly, lowest percentage of weight loss at one, two and three applications were found for variety Jalene from Cymbopogon martini, Eucalyptus globulus and Croton macrostachyus, respectively. On the other hand, lowest percentage of weight loss was maintained using Eucalyptus globulus for variety Gudene. The number and length of sprouts did not vary with quantities. Therefore, for variety Gudene, lower number of sprouts relative to control tuber (3 sprouts/tuber) was found on potato tuber treated with essential oils from Cymbopogon martini and Thymus schimperi (2.7 sprouts/tuber) whereas for variety Jalene, lower number of sprouts relative to control tuber (8.7 sprouts/tubers) was found on potato tubers treated with essential oils from Allium sativum and Rosmarinus officinalis (5.7 sprouts/tuber). The length of the longest sprouts on control tubers was 11.7 mm and 20 mm for varieties Gudene and Jalene, respectively. Longest and shortest length of sprout was found on potato tubers treated with Eucalyptus globulus and Rosmarinus officinalis, respectively, for both varieties. Therefore, essential oils used in the current study are promising alternatives to control potato sprouting during storage. However, seedlings of these species and other potential species must be made available to farmers with training on how to make extracts and apply them.
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Affiliation(s)
- Daniel Wondimu Belay
- Selale University, Department of Horticulture, Ethiopia.,Addis Ababa University, Department of Plant Biology and Biodiversity Management, Ethiopia
| | - Zemede Asfaw
- Addis Ababa University, Department of Plant Biology and Biodiversity Management, Ethiopia
| | - Ermias Lulekal
- Addis Ababa University, Department of Plant Biology and Biodiversity Management, Ethiopia
| | - Bekele Kassa
- Ethiopian Institute of Agriculture Research, Holleta Agricultural Research Center, Ethiopia
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Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Pre-Harvest Application of Salicylic Acid, Abscisic Acid, and Methyl Jasmonate Conserve Bioactive Compounds of Strawberry Fruits during Refrigerated Storage. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120568] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The short shelf-life and loss of bioactive compounds of strawberry fruit are the most important problems during strawberry refrigerated storage. This study was carried out to evaluate the effect of the pre-harvest foliar application of salicylic acid (SA) (2 and 4 mM), abscisic acid (ABA) (0.25 and 0.50 mM), and methyl jasmonate (MeJA) (0.25 and 0.50 mM) three times, 10 d apart, at fruit development and ripening stages on storage ability and bioactive compounds of strawberry fruit (cv. Festival) stored at 4 °C for 12 d. Our results showed that fruit obtained from both concentrations of ABA and 0.25 mM MeJA was firmer and had higher total soluble solids (TSS) than fruit from non-treated plants. However, all previous applications had no significant effect on weight loss, pH, or color. Applications of 4 mM SA and 0.25 mM MeJA conserved fruit from ascorbic acid (AsA) loss compared to control at the end of the storage period. In addition, all pre-harvest applications remained higher in total phenolic compounds (TPC) and anthocyanin contents compared to controls at the last storage period. Hence, the pre-harvest application of SA, ABA, and MeJA could be used to conserve TPC and anthocyanin as well as the quality of strawberry fruits during refrigerated storage.
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Chrysargyris A, Rousos C, Xylia P, Tzortzakis N. Vapour Application of Sage Essential Oil Maintain Tomato Fruit Quality in Breaker and Red Ripening Stages. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122645. [PMID: 34961116 PMCID: PMC8703985 DOI: 10.3390/plants10122645] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 11/27/2021] [Accepted: 11/30/2021] [Indexed: 05/20/2023]
Abstract
Consumers seek safe, high-nutritional-value products, and therefore maintaining fresh produce quality is a fundamental goal in the food industry. In an effort to eliminate chemical-based sanitizing agents, there has been a shift in recent decades toward the usage of eco-friendly, natural solutions (e.g., essential oils-EOs). In the present study, tomato fruits (Solanum lycopersicum L. cv. Dafni) at breaker and red ripening stage were exposed to sage essential oils (EO: 50 μL L-1 or 500 μL L-1) for 2, 7 and 14 days, at 11 °C and 90% relative humidity (RH). Quality-related attributes were examined during (sustain effect-SE) and following (vapour-induced memory effect-ME; seven days vapours + seven days storage) vapour treatment. In breaker tomatoes, EO-enrichment (sustained effect) retained fruit firmness, respiration rates, and ethylene emission in low EO levels (50 μL L-1). In contrast, breaker fruit metabolism sped up in high EO levels of 500 μL L-1, with decreased firmness, increased rates of respiration and ethylene, and effects on antioxidant metabolism. The effects were more pronounced during the storage period of 14 days, comparing to the fruit exposed to common storage-transit practice. In red fruits, the EOs impacts were evidenced earlier (at two and seven days of storage) with increased rates of respiration and ethylene, increased β-carotene, and decreased lycopene content. In both breaker and red ripening fruit, EO application decreased weight losses. Considering the fruits pre-exposed to EOs, quality attributes were more affected in green fruits and affected to a lesser level in the red ones. Furthermore, based on appearance, color, and texture evaluations, organoleptic trials demonstrated an overwhelming preference for EO-treated red fruit during choice tests. EOs had lower effects on total phenolics, acidity, total soluble solids, and fruit chroma, with no specific trend for both breaker and red tomatoes. Natural volatiles may aid to retain fruit quality in parallel with their antimicrobial protection offered during storage and transportation of fresh produce. These effects may persist after the EO is removed from the storage conditions.
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Affiliation(s)
- Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (A.C.); (C.R.); (P.X.)
- Department of Life Sciences, School of Sciences, European University of Cyprus, Nicosia 1516, Cyprus
| | - Charalampos Rousos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (A.C.); (C.R.); (P.X.)
| | - Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (A.C.); (C.R.); (P.X.)
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus; (A.C.); (C.R.); (P.X.)
- Correspondence: ; Tel.: +357-25-002-280
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Antifungal Activity of Essential Oils from Three Artemisia Species against Colletotrichum gloeosporioides of Mango. Antibiotics (Basel) 2021; 10:antibiotics10111331. [PMID: 34827269 PMCID: PMC8614767 DOI: 10.3390/antibiotics10111331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 11/17/2022] Open
Abstract
Post-harvest diseases of mango reduce fruit quality and cause severe yield losses with completely unmarketable fruits. The most common diseases of mangos are anthracnose (Colletotrichum gloeosporioides). In this study, the antibacterial activities of essential oils from Artemisia scoparia, Artemisia lavandulaefolia, and Artemisia annua against C. gloeosporioides were tested. The results showed that the essential oil of A. scoparia was more effective by the agar diffusion method; the EC50 value was 9.32 µL/mL. The inhibition rate was 100%, at a concentration of 10 μL/mL, through the spore germination method. The morphological changes of the mycelium were observed by scanning electron microscopy (SEM), the mycelia treated with essential oils showed shrinking, deformity, fracture, and dryness through SEM. A. scoparia essential oil was inoculated in vivo and subjected to paroxysm testing under natural conditions. A. scoparia had significantly inhibitory activity, and the inhibition rate was 66.23% in vivo inoculation tests after 10 days. The inhibition rate was 92.06% in the paroxysm test under natural conditions after 15 days. Finally, A. acoparia essential oil was analyzed by gas chromatography-mass spectrometry. The main compounds were 2-ethenyl-Naphthalene (23.5%), 2,4-pentadiynyl-Benzene (11.8%), 1,2-dimethoxy-4-(2-propenyl)-Benzene (10.0%), β-Pinene (8.0%), and 1-methyl-4-(1-methylethyl)-1,4-Cyclohexadiene (6.3%). The results have revealed the potential use of A. scoparia essential oil against post-harvest fungal pathogens C. gloeosporioides.
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Luesuwan S, Naradisorn M, Shiekh KA, Rachtanapun P, Tongdeesoontorn W. Effect of Active Packaging Material Fortified with Clove Essential Oil on Fungal Growth and Post-Harvest Quality Changes in Table Grape during Cold Storage. Polymers (Basel) 2021; 13:polym13193445. [PMID: 34641260 PMCID: PMC8512162 DOI: 10.3390/polym13193445] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/14/2021] [Accepted: 08/19/2021] [Indexed: 11/26/2022] Open
Abstract
Fungal growth in table grapes (Vitis vinifera cv. beauty seedless) is triggered by Botrytis cinerea, Penicillium sp., Aspergillus sp., and Rhizopus stolonifera during post-harvest storage. Due to the safety aspects, this research aimed to develop antifungal packaging embedded with essential oils (EOs) to alleviate the fungal decay of table grapes (TG). The various levels of EOs (0.5–5%, v/v) from clove, cinnamon, thyme, peppermint, lemon, bergamot, ginger, spearmint, and lemongrass were tested against Aspergillus sp. The results attained in radial growth, disk diffusion method, minimal inhibitory concentration, and minimal fungicidal concentration revealed that 1% clove essential oil (CEO) showed higher efficacy against Aspergillus sp. compared to the untreated control and other treatments. CEO at the 1% level exhibited a pleasant odor intensity in TG than the other EOs. The active polyvinyl alcohol (7% PVA) film with 1% CEO resulted in lower weight loss, disease severity, and TG berry drop than the control and other treated samples. Additionally, the acceptance score in the TG sample wrapped with a PVA film containing 1% CEO was augmented. Therefore, the PVA film with 1% CEO retarded the fungal growth and prolonged the shelf life of TG during storage of 21 days at 13 °C and 75% relative humidity (RH).
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Affiliation(s)
- Siriporn Luesuwan
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (S.L.); (M.N.); (K.A.S.)
| | - Matchima Naradisorn
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (S.L.); (M.N.); (K.A.S.)
- Research Group of Postharvest Technology, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Khursheed Ahmad Shiekh
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (S.L.); (M.N.); (K.A.S.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wirongrong Tongdeesoontorn
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (S.L.); (M.N.); (K.A.S.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
- Correspondence:
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Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7090309] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.
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29
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Azizi-Lalabadi M, Rahimzadeh-Sani Z, Feng J, Hosseini H, Jafari SM. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit Rev Food Sci Nutr 2021; 63:1822-1845. [PMID: 34486886 DOI: 10.1080/10408398.2021.1971154] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC-MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications.
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Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zeinab Rahimzadeh-Sani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Hamed Hosseini
- Department of Mechanical Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
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Wen L, Liang Y, Lin Z, Xie D, Zheng Z, Xu C, Lin B. Design of multifunctional food packaging films based on carboxymethyl chitosan/polyvinyl alcohol crosslinked network by using citric acid as crosslinker. POLYMER 2021. [DOI: 10.1016/j.polymer.2021.124048] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Application of plant natural products for the management of postharvest diseases in fruits. FOLIA HORTICULTURAE 2021. [DOI: 10.2478/fhort-2021-0016] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Abstract
Prevention of postharvest losses has been a very important concern in the scientific world for many centuries, since adoption of an effective means to curtail such losses is believed to help in reaching sustainability in horticultural production and prevention of hunger around the world. The main means of deterioration in fruits, which may occur after harvest, include physiological changes/losses, physical losses, biochemical changes, changes in enzymatic activities and pathological deterioration. Among these, diseases cover the most important part; the losses due to diseases range from 5% to 20%, and this figure may extend up to >50% in the cases of certain susceptible cultivars. Fungicides have been the most important tool for the management of postharvest diseases for many years, together with hygiene, cold storage and packaging. However, due to the scientifically confirmed hazards of agro-chemicals on environment and human health, the acceptability of agro-chemicals decreased and scientists turned their attention towards natural alternatives. Most tropical and subtropical fruits contain a superficial cuticle, which helps them to regulate respiration and transpiration and protects against microbial decay. However, the waxy cuticle is generally being removed or damaged during washing or other handling practices. Therefore, the application of protective coatings (including wax) has been used in the fruit industry since the twelfth century, against microbial decay and for maintaining an acceptable standard of postharvest quality. This review aims to summarise and discuss the main natural products used for this purpose, to provide a broad-in-scope guide to farmers and the fruit storage sector.
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Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage. Foods 2021; 10:foods10071536. [PMID: 34359406 PMCID: PMC8303181 DOI: 10.3390/foods10071536] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/25/2022] Open
Abstract
Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips.
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Abd-Elkader DY, Salem MZM, Komeil DA, Al-Huqail AA, Ali HM, Salah AH, Akrami M, Hassan HS. Post-Harvest Enhancing and Botrytis cinerea Control of Strawberry Fruits Using Low Cost and Eco-Friendly Natural Oils. AGRONOMY 2021; 11:1246. [DOI: 10.3390/agronomy11061246] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This work investigates an experimental study for using low-cost and eco-friendly oils to increase the shelf life of strawberry fruit. Three natural oils were used: (i) Eucalyptus camaldulensis var obtuse, (ii) Mentha piperita green aerial parts essential oils (EOs), and (iii) Moringa oleifera seeds n-hexane fixed oil (FO). Furthermore, a mixture of EOs from E. camaldulensis var obtusa and M. piperita (1/1 v/v) was used. The treated fruits were stored at 5 °C and 90% relative humidity (RH) for 18 days. HPLC was used to analyse the changes in phenolic compounds during the storage periods. The effects of biofumigation through a slow-release diffuser of EOs (E. camaldulensis var obtusa and M. piperita), or by coating with M. oleifera FO, were evaluated in terms of control of post-harvest visual and chemical quality of strawberry fruits. The post-harvest resistance of strawberry fruits to Botrytis cinerea fungal infection was also evaluated. As a result, the EO treatments significantly reduced the change in visual and chemical quality of strawberry fruit. Additionally, changes in the titratable acidity of moringa FO-coated strawberry fruits were delayed. EO treatments improved total soluble solids, total phenols, ascorbic acid, antioxidants and peroxidase. E. camaldulensis var obtusa and M. piperita (1/1 v/v) EO-vapour fruit exhibited a slower rate of deterioration, compared to other treatments in all tested, in two experiments. The lowest colour change (ΔE) was observed inthe fruit treated with E. camaldulensis var obtusa EO and M. oleifera FO. HPLC showed changes in phenolic compounds’ concentration, where p-coumaric acid, caffeic acid, gallic acid, ferulic acid and ellagic acid were mostly identified in the fruits treated with the oils. SEM examination confirmed the potential decrease in fungal growth as the fruits were treated with EOs. In conclusion, the treatment of EOs during different storage periods showed promising characterisations for strawberry fruit quality.
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Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods 2021; 10:foods10051103. [PMID: 34067518 PMCID: PMC8156079 DOI: 10.3390/foods10051103] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/14/2021] [Accepted: 05/14/2021] [Indexed: 01/20/2023] Open
Abstract
Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.
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