Metabolomics Reveals the Regulatory Mechanism of Antibacterial Fiber Membrane Packaging on the Postharvest Quality of Wax Apple (Syzygium samarangense)

Horseradish (Armoracia rusticana) has one of the highest rates of postharvest weight loss among all vegetable crops. Postharvest studies were conducted to identify improved methods of extending the market life of fresh horseradish roots. Postharvest treatments included submerging or coating thoroughly washed and dried roots in chlorine (150 ppm), hydrogen dioxide (Storox), 2,6-dichloro-4-nitroaniline (Botran), carnauba-based wax, shellac-based wax, paraffin wax, and polyolefin shrink film (75–100 micron thickness). Two treatments, shrink wrapping and paraffin waxing, were superior in reducing postharvest weight loss and extending horseradish root market life. Roots from the non-paraffin waxed and nonshrink-wrapped treatments lost an average of 20% weight after only 4 days of ambient temperature storage. This resulted in significant root shriveling and unacceptable market appearance. Roots from the shrink wrapped treatments lost an average of 1% weight after 4 days of ambient temperature storage, while paraffin waxed roots lost about 3% weight. It is important to thoroughly dry the roots before shrink wrapping, to avoid moisture condensation on the inner surface of the film and subsequent microbial growth. All of the shrink-wrapped roots and paraffin waxed roots were marketable after 14 days of ambient storage, and no surface mold was detected. Less than 3% weight loss occurred after 14 days of ambient storage in all shrink-wrapped roots, while paraffin-waxed roots lost about 9% weight. Weight loss in the unwrapped roots from the other postharvest treatments ranged from an unacceptably high 44% to 48% after 14 days.

Eggplant genotypes of white, green and violet are very popular in the specific regions of sub-tropics and tropics. These possess enormous health benefits as having high antioxidant activity. Due to limited shelf life i.e. 3days at ambient storage, wholesalers and retailers apply many unhygienic practices. They use petroleum based oil to make the fruit surface shiny and attractive. In the present study, Eggplant genotypes, viz. violet, green and white, were assessed after carnauba wax (CW) emulsion containing additives such as 2.5% polyethylene glycol (PEG) and 0.5% sodium alginate (SA) as T1, 0.5% SA as T2, 2.5% PEG as T3 and non-coated eggplant fruits as control fruits (T4) for shelf life extension and retention of nutritional quality attributes at ambient condition (20 ± 2°C and RH 52-54%) for 7days. The additives mixed CW coatings were effective in extending the shelf life and retaining the nutritional quality attributes than control genotypes. Sodium alginate (SA) mixed CW coating resulted in maximum shelf life extension of white eggplant genotypes by 7days as compared to 3-4days in control eggplant genotypes at ambient storage. However, 6.9%, 1.83% and 6.04% decrease in physiological loss in weight was obtained in 0.5% SA based CW coating after 5days of ambient storage of violet, green and white eggplant genotypes, respectively in comparison to fully control eggplant genotype. The firmness level of eggplant genotypes in 0.5% SA based CW coating was more (85.1%, 50% and 45%) after 7days of ambient storage of violet, green and white genotypes, respectively in comparison to fully control eggplant genotype. Similarly, total phenol content was also increased (26.1%, 37.5% and 180.9%) in 0.5% SA based CW coated eggplant genotypes of violet, green and white, respectively after 7days of ambient storage in comparison to fully control eggplant genotype. Initially there had been increase in antioxidant activity in white genotype up to 5days of storage which thereafter decreased on 7days of storage in all the treatments. However, violet and green genotypes had not followed any trend during storage.

Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation

The king oyster mushroom [Pleurotus eryngii (DC.:Fr.) Quél.] is gaining popularity across the world due to its excellent taste, high nutritional quality, medicinal value, and long shelf life. Conventional substrates for king oyster mushroom cultivation consist of sawdust derived from various tree species. Sawdust demand is increasing worldwide, creating a need for alternative materials that can at least partially replace sawdust as substrate for king oyster mushroom. In Taiwan, as in other countries that grow fruit trees, pruned fruit tree branches are an expensive agricultural waste, particularly if they are not recycled or reused. In the present study, we evaluated substrates containing sawdust and different proportions of material ground from pruned wax apple or Indian jujube branches for cultivation of king oyster mushroom. Our results suggested that among all five substrate mixes tested, the best substitute for conventional sawdust (100% sawdust) was a substrate that contained 75% sawdust mixed with 25% materials ground from trimmed wax apple branches (Wax apple 25%). Furthermore, determination of mineral element content, pH, and electrical conductivity (EC) levels of the substrates both before spawn inoculation and after harvesting revealed no significant changes in mineral content, a slight reduction in pH value, and a minor increase in EC levels after cultivation. Taken together, results from this study suggest that agricultural wastes from pruned fruit tree branches can partially replace sawdust as the cultivation substrate for king oyster mushroom.

Effects of different concentrations of oxygen used for storage on the postharvest physiology and quality of wax apple (Syzygium samarangense [Blume] Merr. & L. M. perry cv. pink)

Rose apple cv. Dalhari is a local fruit grown in Berbah District, Special Region of Yogyakarta. This fruit perishable easily loses its water content and is attacked by microbes. This research aimed to determine the best combination between alginate and betel essential oil to inhibit the growth of microbes and maintain quality of rose apple cv. Dalhari. Alginate and betel essential oil treatments were used at three concentration levels, alone and in combinations, respectively of 2%, 2.5%, 3% and 0%, 0.1%, 0.2%. The results showed that combination treatment of 2.5% alginate and 0.1% betel essential oil was the most effective to maintain the fruit quality. The sole addition of betel essential oil was not able to inhibit microbial growth. Furthermore, combination of alginate based edible coating and betel essential oil was able to maintain the quality of rose apple cv. Dalhari up to nine days.

Wax apple fruit (Syzygium aqueum Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and microbial spoilage that significantly reduce its commercial value. The present study was aimed to find a suitable ripening stage between the ripe and overripe wax apple fruits for developing a value-added beverage specifically cider. The chemical profiles of ripe and overripe wax apple juice and cider were determined by measuring sugar, acid, alcohol, mineral, proximate, ascorbic acid, amino acid, antioxidant, and volatile levels. Overall, the results showed significant variations. The physicochemical and proximate analysis showed highest values for ripe fruit juice than overripe fruit juice and the cider samples. The amino acids in the samples were found almost at similar levels. Polyphenolic content and antioxidant activities were higher in ciders than in unfermented juices. In addition, the overripe fruit cider had more volatile compounds than ripe fruit cider and unfermented juices. Overall, the overripe fruit is suitable for producing cider, whereas the ripe fruit is more suitable for the unfermented beverages.

Objectives:The aim of the present work was to study the anti-inflammatory and anti-arthritic activities of petroleum ether extract of fenugreek seeds.Materials and Methods:Fenugreek seed powder was extracted in petroleum ether by cold maceration. This fenugreek seed petroleum ether extract (FSPEE) was analyzed by gas–liquid chromatography (GLC) and tested on rats against carrageenan and formaldehyde-induced paw edema, complete Freund's adjuvant (CFA)-induced arthritis and cotton pellet-induced granuloma. Changes in serum glutamic oxaloacetic tansaminase (SGOT), serum glutamate-pyruvate transaminase (SGPT), and alkaline phosphatase (ALP) activities in liver and serum were also studied in cotton pellet-induced arthritic rats. Data were analyzed by Student's t-test. P <0.05 was considered statistically significant.Results:GLC of FSPEE showed oleic (33.61%), linoleic (40.37%), and linolenic (12.51%) acids. With 0.5 mL/kg FSPEE treatment, there was 37% (P < 0.05) and 85% (P < 0.05) reduction in inflammation of the paw in carrageenan and formaldehyde-induced paw edema. In CFA-induced arthritis, a biphasic increase in paw volume followed by decrease was seen. There was 42.5% (P < 0.01) reduction in the weight of cotton pellets and significant (P < 0.01) reductions in the elevated SGPT and ALP activities in serum and liver of FSPEE (0.5 mL/kg) treated rats.Conclusion:Thus, petroleum ether extract of fenugreek seeds has significant anti-inflammatory and anti-arthritic activities which are due to the presence of linolenic and linoleic acids.

Background: Pomelos have high economic value; however if not properly preserved, their quality deteriorates rapidly. This study aimed to determine the effect of biofilms made from chitosan, nisin, and tannin at various concentrations by evaluating pomelo quality indicators during preservation. Methods: Each experimental batch was conducted on 20 ripe green-skin pomelos, collected from June to September 2024 in Mekong River Delta region, Vietnam. A mixture solution was prepared from chitosan, nisin, and tannin in a ratio of 8:1:1 at different concentrations (0.5, 1.0, 1.5, 2.0, and 2.5%) for coating. Pomelo quality indicators-including: spoilage rate, Total Soluble Solids, Total Acid (TA), and weight loss rate-were monitored at 15, 30, 45, 60, 75 and 90 days. Statistical analysis was performed using IBM SPSS Statistics 19 (IBM Corp., Armonk, NY, USA), based on the Tukey HSD. Results: After 90 days of preservation, the additive mixture at a concentration of 1.5% maintained the best quality indicators: the lowest spoilage rate of 22.20%; the highest TSS of 12.05 °Bx; TA remained stably low value at 0.68 g/100ml; and the lowest pomelo weight loss rate of 42.95%. Coating made from chitosan, tannin, and nisin (8:1:1) at a concentration of 0.15% was found to be the most suitable for maintaining pomelo quality. At this concentration, both the weight loss and spoilage rates reached the lowest value after 90 days of ambient storage; TSS increased steadily and stabilized; and TA gradually decreased during the presrevation period. Conclusion: The study findings provide valuable reference information for food manufacturers and traders in selecting appropriate storage conditions to ensure the optimal grapefruit quality.

Aim: Green leafy vegetables are renowned for their rich vitamin and mineral content as well as their nutritional value. However, these vegetables are highly perishable due to their accelerated rates of respiration and transpiration. The process of packing and the choice of packaging materials play a crucial role in extending their shelf life. The main aim of this study was to prolong the shelf life of two prominent leafy greens, Palak (Beta vulgaris L. var. bengalensis) and Coriander (Coriandrum sativum L.), using Modified Atmospheric Packaging (MAP) and various packaging materials. Study Design: The study employed an FCRD experimental design with 12 treatments and 3 replications. Place and Duration of Study: This study was conducted at Department of Vegetable Science, HC&amp;RI, TNAU, Coimbatore during the year 2023. Methodology: Freshly harvested Palak and Coriander were collected, sorted, and prepared as 250-gram samples. Two packaging materials (LDPE and PP) and three gas compositions (G1, G2, G3) was employed. The vegetables were stored under both ambient (35±5°C) and refrigerated (5°C) conditions and their physiological loss in weight (PLW %) was monitored. The observations were taken every day up to the spoilage of the produce. Results: According to the research findings, vegetables could remain fresh under ambient storage for up to 4 days and under refrigeration for up to 15 days. In ambient storage conditions, Palak exhibited the longest shelf life in treatment T3 - G3M1 (4% O2, 5% CO2, LDPE), followed by T5 - G2M2 (6% O2, 5% CO2, PP). Meanwhile, Coriander showed better shelf life in treatment T2 - G2M1 (6% O2, 5% CO2, LDPE), followed by T6 - G3M2 (4% O2, 5% CO2, PP). Under refrigerated storage conditions, Palak exhibited an extended shelf life in treatment T9 - G3M1 (4% O2, 5% CO2, LDPE), followed by T12 - G3M2 (4% O2, 5% CO2, PP). For Coriander, the best results were achieved with treatment T12 - G3M2 (4% O2, 5% CO2, PP), followed by T8 - G2M1 (6% O2, 5% CO2, LDPE). Conclusion: Proper packaging and gas composition significantly increased the shelf life of these leafy greens, offering potential benefits for both producers and consumers. Palak had a longer shelf life when stored under refrigerated conditions, up to 14 days, while Coriander could be kept fresh for up to 12 days in the refrigerator. Gas composition G3 (4% O2, 5% CO2) was found to be effective and LDPE was generally the preferred packaging material in extending the shelf life of the vegetables.

It has been found that Streptococcus thermophilus (S. thermophilus) influenced the gut microbiota and host metabolism with strain specificity in C57BL/6J mice in the previous study, though it remains unclear whether lactose as a dietary factor associated with dairy consumption is involved as the mediator in the interaction. In the present study, integrated analysis of 16S rRNA gene sequencing and untargeted metabolomics by liquid chromatography-mass spectrometry of fecal samples in C57BL/6J mice was applied to evaluate the effect of lactose on the regulation of gut microbiota by two S. thermophilus strains (4M6 and DYNDL13-4). The results showed that the influence of lactose supplementation on gut microbiota induced by S. thermophilus ingestion was strain-specific. Although two S. thermophilus strains ingestion introduced similar perturbations in the fecal microbiota and gut microbial metabolism, the regulation of DYNDL13-4 on the gut microbiota and metabolism was more affected by lactose than 4M6. More specifically, lactose and 4M6 supplementation mainly enriched pathways of d-glutamine and d-glutamate metabolism, alanine, aspartate, and glutamate metabolism, and tryptophan and phenylalanine metabolism in the gut, whereas 4M6 only enriched tryptophan and phenylalanine metabolism. DYNDL13-4-L (DYNDL13-4 with lactose) had significant effects on sulfur, taurine, and hypotaurine metabolism in the gut and on phenylalanine, tyrosine, tryptophan biosynthesis, and linoleic acid metabolism in serum relative to the DYNDL13-4. Our study demonstrated the strain-specific effect of lactose and S. thermophilus supplementation on gut microbiota and host metabolism. However, considering the complexity of the gut microbiota, further research is necessary to provide insights to facilitate the design of personalized fermented milk products as a dietary therapeutic strategy for improving host health.

Mixed isomers of conjugated linoleic acid (CLA) have been shown to have variable effects on bone formation and resorption in animals. The variable effects of CLA on bone physiology may be due to the different isomers present in common commercial preparations of CLA, and the effects of the predominant individual isomers (9cis,11trans and 10trans,12cis CLA) are not clear. The objective of this study was to determine the effects of individual and mixed isomers of CLA on mineralized bone nodule formation and alkaline phosphatase (ALP) activity in vitro using long-term cultures of SaOS-2 cells. Mineralized bone nodules were stained using the von Kossa method, and ALP activity in cell lysates was measured as a marker of early osteoblast differentiation. The 9cis,11trans isomer increased the number (~4- to 11-fold) and size (~2- to 5-fold) of mineralized bone nodules from 25 to 100 microM, but the 10trans,12cis isomer did not. The increase in mineralized bone nodule formation by 9cis,11trans CLA was accompanied by a variable increase in ALP activity. These results show that the 9cis,11trans isomer of CLA increases the formation of mineralized bone nodules using bone cells of human origin, and provide evidence for isomer-specific effects of CLA on bone health.

The cytokinin 6-benzyladenine (6-BA) is widely used to regulate the growth of horticultural crops. However, it is not clear how postharvest treatment with 6-BA at various concentrations affects the quality of Chinese flowering cabbage. In this study, harvested Chinese flowering cabbage was foliar sprayed with 6-BA solution at concentrations of 5, 10, 20, 40, and 80 mg·L-1. All 6-BA treatments protected the quality of Chinese flowering cabbage during storage, and the treatment with 20 and 40 mg·L-1 6-BA showed the most obvious effect. Treatment with 6-BA reduced leaf yellowing degree and weight loss rate; maintained high chlorophyll a and chlorophyll b contents; suppressed the declines in ascorbic acid and soluble protein; enhanced antioxidant capacity; and reduced oxidative damage in cabbage leaves. Furthermore, 6-BA treatment upregulated the expression of antioxidant genes and the activities of SOD, POD, and CAT, while inhibiting the expression of senescence-related gene (BrSAG12) and chlorophyll catabolic genes (BrPAO, BrPPH, BrSGR1, BrNYC1, BrRCCR). These results suggest that postharvest 6-BA treatment enhances antioxidant capacity, delays leaf senescence, and inhibits chlorophyll degradation, thereby maintaining the quality of Chinese flowering cabbage during storage. The findings of this study provide a candidate method for preserving Chinese flowering cabbage after harvest.

Isolation of linoleic acid as an estrogenic compound from the fruits of Vitex agnus-castus L. (chaste-berry).

BackgroundLongkong fruit is highly perishable due to rapid pericarp browning, limiting its post-harvest shelf life to less than 7 days under ambient conditions.ObjectivesThis study evaluated the efficacy of Prunus persica resin (PPR) coatings at 1%, 2%, 3%, and 4% concentrations in preserving fruit quality over 14 days of ambient storage, with assessments conducted at two-day intervals.MethodsLongkong fruits were treated with PPR coatings and stored under ambient conditions. Parameters including pericarp browning, decay rate, moisture loss, color retention, biochemical properties, and enzymatic activities were analyzed.ResultsPPR-coated samples exhibited superior performance compared to control samples, with higher PPR concentrations effectively mitigating pericarp browning, decay rate, and moisture loss while maintaining fruit color and biochemical properties. Control fruits became unacceptable by day 8, exhibiting a browning index exceeding 4.51 and a decay rate of 82.56%, whereas fruits treated with higher PPR concentrations (>3%) maintained lower browning indices (<3.47) and decay rates (<58.99%) by day 14. Color retention was significantly enhanced in 4% PPR-treated fruits, which maintained lightness, redness, and yellowness values, while untreated fruits exhibited severe discoloration. Moisture loss in untreated fruits reached 35.31% by day 8, whereas 4% PPR-treated fruits limited moisture loss to 20% throughout the storage period. Additionally, high concentrations of PPR coatings preserved higher total phenolic content, flavonoid levels, and antioxidant activities. PPR-coated longkong fruit effectively suppressed the activity of browning-related enzymes such as polyphenol oxidase, peroxidase, and cinnamate-4-hydroxylase, alongside reductions in membrane-degrading enzymes lipoxygenase and phospholipase D.ConclusionThese findings indicate that PPR coatings, particularly at 4% concentration, effectively extend longkong fruit shelf life for up to 14 days, providing a natural, biodegradable post-harvest solution. This approach holds significant potential for reducing food waste, supporting sustainable agricultural practices, and enhancing marketability across longkong fruit supply chains, particularly benefiting small-scale farmers in tropical regions.