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Wang Z, Asghari M, Zahedipour-Sheshglani P, Mohammadzadeh K. Impact of 24-epibrassinoliode and methyl jasmonate on quality of Red Delicious apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1621-1629. [PMID: 37827991 DOI: 10.1002/jsfa.13047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 10/14/2023]
Abstract
BACKGROUND Changes in apple fruit quality indices in response to foliar spray with 24-epibrassinolide (EBL) at 0 and 1 μmol L-1 and methyl jasmonate (MeJA) at 0 and 0.5 μmol L-1 , as well as the combination of these phytohormones, were investigated at harvest and during cold storage. RESULTS Both phytohormones synergistically enhanced the fruit firmness, specific weight, size, fresh weight, water content, total antioxidant activity, total phenolics, ascorbic acid, total anthocyanins, total soluble solids/titratable acidity ratio and precocity. In addition, the fruit abscission pattern was changed in response to different treatments. Treated fruit exhibited lower weight loss and internal breakdown symptoms and higher total soluble solids index, firmness and phytochemicals during cold storage. A negative correlation was seen between fruit mass, firmness, specific weight, antioxidant activity, total phenolics and vitamin C content with internal breakdown occurrence and weight loss. CONCLUSION Foliar spray with EBL and MeJA during the growth season is a good environmental friendly and safe method for enhancing the apple fruit different quality parameters, marketability and postharvest life. © 2023 Society of Chemical Industry.
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Affiliation(s)
- ZhaoDan Wang
- Engineering Technology Research Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing, China
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Mohammadreza Asghari
- Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Kamal Mohammadzadeh
- Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran
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Wani NR, Hussain SZ, Bej G, Naseer B, Beigh M, Fayaz U, Dey T, Pal A, Akuli A, Ghosh A, Dhekale B, Wani FJ. Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques. Food Chem X 2023; 19:100754. [PMID: 37780278 PMCID: PMC10534115 DOI: 10.1016/j.fochx.2023.100754] [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: 03/30/2023] [Revised: 06/02/2023] [Accepted: 06/12/2023] [Indexed: 10/03/2023] Open
Abstract
Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. Gala Redlum (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); Red Velox (V2) and Super Chief (V3) were harvested at 130 (H1), 140 (H2) and 150 (H3) DFFB. Highest acoustic coefficient (21.13) and firmness (20.72 lbs) recorded at first harvest date (H1) decreased significantly (p ≤ 0.05 ) (19.86 to 17.90 lbs) at second harvest (H2) and (17.77 to 16.80 lbs) at third harvest date. Highest starch iodine rating (3.72); anthocyanin content (24.81 mg/100 g); total soluble solids (12.10 %); total sugars (8.75 %) were recorded at H3 in all the varieties. For Gala Redlum (V1) 130 DFFB and for Red Velox (V2) and Super Chief (V3) 150 DFFB were predicted as suitable harvesting dates for table consumption.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Gopinath Bej
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Mushtaq Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Tamal Dey
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Abhra Pal
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Amitava Akuli
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Alokesh Ghosh
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - B.S. Dhekale
- Division of Agricultural Statistics, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
| | - Fehim J. Wani
- Division of Agricultural Economics & Statistics, Faculty of Agriculture, Wadura, SKUAST-Kashmir, J&K, 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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Petković M, Filipović V, Lončar B, Filipović J, Miletić N, Malešević Z, Jevremović D. A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry. Foods 2023; 12:foods12081651. [PMID: 37107447 PMCID: PMC10138014 DOI: 10.3390/foods12081651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
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Affiliation(s)
- Marko Petković
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute for Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nemanja Miletić
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Zoranka Malešević
- Faculty of Agriculture, University of East Sarajevo, 71126 Lukavica, Bosnia and Herzegovina
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Prisacaru AE, Ghinea C, Albu E, Ursachi F. Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 2023; 12:1311. [PMID: 36981237 PMCID: PMC10048419 DOI: 10.3390/foods12061311] [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: 02/23/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.
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Affiliation(s)
- Ancuța Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania
| | - Cristina Ghinea
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Eufrozina Albu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Juhart J, Medic A, Jakopic J, Veberic R, Hudina M, Stampar F. Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices. Foods 2023; 12:foods12061201. [PMID: 36981128 PMCID: PMC10048165 DOI: 10.3390/foods12061201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 02/28/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare it with our previous study on fresh apples of the same cultivar. The purpose of these study was to see how many primary and secondary metabolites are lost in the dehydration process to better understand what is ingested by consumers in terms of nutritional value. A total of 30 phenolic compounds were identified and quantified, some of them for the first time. The total analyzed phenolic content (TAPC) of the unpeeled dehydrated apple slices was 1.7 times higher in ‘Golden Delicious’ than in ‘Baya Marisa’. The unpeeled dehydrated apple slices of ‘Golden Delicious’ had higher total hydroxycinnamic acid (2.7×) and dihydrochalcone (1.2×) content. The peeled dehydrated apple slices of ‘Baya Marisa’ had higher total dihydrochalcone (2.2×) and total flavanol (2.2×) content compared to ‘Golden Delicious’. The content of citric and malic acids was higher in the unpeeled and peeled dehydrated apple slices of ‘Baya Marisa’, compared to ‘Golden Delicious’. The content of ascorbic acid was higher in the unpeeled (1.6×) and peeled (1.8×) dried apple slices of ‘Baya Marisa’. The content of fructose and glucose was 1.4 times higher in the unpeeled dried apple slices of ‘Golden Delicious’.
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Current Research in Food Safety and Biotechnology. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Biotechnology is a field at the interface of biology and industry, being part of the applied sciences field [...]
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Tulej W, Głowacki S. Analysis of Material-Characterization Properties of Post-Production Waste-The Case of Apple Pomace. MATERIALS (BASEL, SWITZERLAND) 2022; 15:3532. [PMID: 35629561 PMCID: PMC9143984 DOI: 10.3390/ma15103532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 02/01/2023]
Abstract
The paper presents the material-characterization properties of apple pomace-the post-production waste of juice pressing. Tests were carried out on the basic physical properties of apple pomace: color, specific-density, and energy properties. Extensive material-composition analyses based on DSC (differential scanning calorimetry) and TGA (thermogravimetry) methods were also performed. It has been shown that pomace, due to its energy value, can be a good fuel. The obtained thermal data confirm the presence of cellulose, hemicelluloses, lignins and pectins in the analyzed pomace. The results confirm that dried apple pomace is microbiologically stable with good health-promoting properties.
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Affiliation(s)
- Weronika Tulej
- Institute of Mechanical Engineering, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
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