Atmosphere Storage Research Articles

Effect of storage conditions on physico-chemical properties of cowpea leaves

Cowpea leaves are highly perishable thus to improve their utilization, there’s need for proper postharvest management. This study sought to determine the physicochemical changes of cowpea leaves during storage. The cowpea leaves were sorted and packaged using three main packaging materials; sacks, modified atmosphere packaging (cling film) and perforated trays which imitated storage in open crates. Samples were stored at different storage temperatures 30±2℃, 25±2℃ and 10±2℃. The samples under storage were observed for physiochemical changes every two days for a period of eight days. Physico-chemical parameters were significantly (p<0.05) affected by the period and temperature of storage and packaging material. Storage in high and ambient temperatures, extended storage, and tray and sack showed higher deterioration in physicochemical properties as compared to low temperatures and modified atmosphere packaging. There was a significant difference in visual appearance, aroma and the overall acceptability of cowpea leaves stored under different conditions (p< 0.05). Storage conditions had an influence on the sensory quality, nutritional quality and the shelf life of cowpea leaves. Modified atmosphere packaging at 10℃ was seen to preserve sensory with an overall acceptability mean score of 5.22 and nutritional attributes best as compared to modified atmosphere packaging, sack and tray packaging at ambient and extreme temperature storage where moisture (36.21±26.28a and 33.28±26.20a respectively), ascorbic acid (198.7±276.75a and 169.1±254.31a respectively), beta carotene (46.77±58.66a and 48.59±65.04a respectively) and color degradation (∆E 11.89±5.99a and ∆E 11.29±5.27a respectively) was higher. A combination of low temperature and modified atmosphere packaging for storage would be recommended to extend the shelf life and in turn combat post-harvest losses and increase the utilization of the vegetable. Storage temperatures, packaging materials and duration of vegetable storage are vital when it comes to extending the commercial life of fresh cowpea leaves.

A-099 Assessment of Stability of Routine Clinical Biochemical Results in 24-h Urine Specimen Under Conditions Simulating Various Preanalytical Variables

Abstract Background The preanalytical phase has long been recognized as a source of substantial variability for 24-h urine samples. Hence, we examined the stability of analyte concentrations of 14 clinical biochemistry parameters commonly requested in a 24-h urine sample. The effects of various preanalytical variables simulating preexamination processes of the testing process were assessed. Methods We aimed to examine the effect of time delay in sample processing (up to 7 days), storage temperature (at 4 °C and room temperature), storage container (24-h urine bag, styrofoam box), and the effect of addition of toluene as preservative. The effect of the variables on clinical biochemistry parameters (uric acid, calcium, amylase, LDH, total protein, urea nitrogen, magnesium, phophorus, glucose, creatinine, sodium, potassium, chloride, and micro-albumin) in 24-h urine samples were assessed. Results Most of the analytes (uric acid, calcium, amylase, total protein, urea nitrogen, magnesium, creatinine, sodium, chloride, and micro-albumin) showed values not significantly different (≤± 5%) from baseline after 7 days of storage regardless of the storage temperature or addition of preservative. Three analytes were stable ≤24-h: phosphorus and glucose were stable up to 24-h and potassium up to 4-h. The addition of toluene had significant positive interference with LDH measurements. Conclusion According to our results, major analytes (uric acid, calcium, amylase, total protein, urea nitrogen, magnesium, creatinine, sodium, chloride, and micro-albumin) were stable up to 7 days in ambient storage conditions and toluene as a preservative was not necessary. However, a few analytes (phosphate, glucose, and potassium) were much more unstable and allowed ≤24-h or ≤4-h of storage in ambient or refrigerated conditions.

Carrier Modulation via Tunnel Oxide Passivating at Buried Perovskite Interface for Stable Carbon-Based Solar Cells.

Carbon-based perovskite solar cells (C-PSCs) have the impressive characteristics of good stability and potential commercialization. The insulating layers play crucial roles in charge modulation at the buried perovskite interface in mesoporous C-PSCs. In this work, the effects of three different tunnel oxide layers on the performance of air-processed C-PSCs are scrutinized to unveil the passivating quality. Devices with ZrO2-passivated TiO2 electron contacts exhibit higher power conversion efficiencies (PCEs) than their Al2O3 and SiO2 counterparts. The porous feature and robust chemical properties of ZrO2 ensure the high quality of the perovskite absorber, thus ensuring the high repeatability of our devices. An efficiency level of 14.96% puts our device among the state-of-the-art hole-conductor-free C-PSCs, and our unencapsulated device maintains 88.9% of its initial performance after 11,520 h (480 days) of ambient storage. These results demonstrate that the function of tunnel oxides at the perovskite/electron contact interface is important to manipulate the charge transfer dynamics that critically affect the performance and stability of C-PSCs.

Nitric oxide reapplication during controlled atmosphere storage impacts on oxidative stress and volatiles production in 'Cripps Pink' apples

The aim of this study was to evaluate the effect of different concentrations of nitric oxide (NO) reapplied during controlled atmosphere (CA) storage on oxidative stress defense mechanisms and on profile of volatile compounds of 'Cripps Pink' apples. Fruit were treated with NO at 0, 1, 2, 5, or 10 μL L−1 every seven days during CA storage (0.8 kPa of O2, <0.5 kPa of CO2, at temperature of 1.5 ± 0.2 °C, and 94 ± 2% RH). Fruit were evaluated after 8 months of CA storage, followed by seven days of shelf life. In general, linear and quadratic models adjusted to quantitative levels of NO showed increased contents of total phenolic compounds (in the pulp and peel tissues), increased activity of catalase, reduced activity of lipoxygenase, reduced content of H2O2, reduced lipid peroxidation and ethylene production in the fruit with the increase of NO concentrations. NO treatment had no effect in the total antioxidant activity and in the activity of the enzymes superoxide dismutase and peroxidase in the fruit. The increase of NO concentrations reduced the volatile compounds butyl acetate, hexyl acetate, 2-methylbutyl acetate, ethyl butanoate, til 2-methylbutanoate, and 1-butanol in the pulp of the fruit. The results show that weekly application of NO at ∼6 μL L−1 during CA storage of 'Cripps Pink' apples improved the mechanisms to protect the fruit from oxidative stress, but it might impair the production of the main esters associated with aroma.

Pig slurry organic matter transformation and methanogenesis at ambient storage temperatures.

Manure management is a significant source of global methane emissions, and there is an increased interest in understanding and predicting emissions. The hydrolysis rate of manure organic matter is critical for understanding and predicting methane emissions. We estimated hydrolysis rate constants of crude protein, fibers, and lipids and used the Arrhenius equation to describe its dependency on temperature. Simultaneously, measurements of methane emission, 13/12 C isotope ratios, and methanogen community were conducted. This was achieved by incubating fresh pig manure without inoculum at 10°C, 15°C, 20°C, and 25°C for 85 days in a lab-scale setup. Hydrolysis of hemicellulose and cellulose increased more with temperature than crude protein, but still, hydrolysis rate of crude protein was highest at all temperatures. Results suggested that crude protein consisted of multiple substrate groups displaying large differences in degradability. Lipids and lignin were not hydrolyzed during incubations. Cumulative methane emissions were 7.13±2.69, 24.6±8.00, 66.7±4.8, and 105.7±7.14 gCH4 kgVS -1 at 10°C, 15°C, 20°C, and 25°C, respectively, and methanogenic community shifted from Methanosphaera toward Methanocorpusculum over time and more quickly at higher temperatures. This study provides important parameter estimates and dependencies on temperature, which is important in mechanistic methane emission models. Further work should focus on characterizing quickly degradable substrate pools in the manure organic matter as they might be the main carbon source of methane emission from manure management.

Low-temperature sintering of PLSZT-based antiferroelectric ceramics in reducing atmosphere for energy storage

Due to their elevated sintering temperature, pure PLZST-based antiferroelectric ceramics are unsuitable for co-firing with copper internal electrodes as MLCC dielectric materials. In this work, PLZST ceramic materials sintered at low temperature in reducing atmosphere were obtained through a unique BASK glass additive and Y3+ co-doping. While the sintering temperature of ceramics is reduced to 1040 °C, stable defect association (YPb∙,YZr′) is formed by Y3+ solution entering A/B site, which effectively inhibits the increase of defect concentration and promotes ceramic sintering. The high breakdown strength of PLSZT ceramics is attributed to their compact grain and excellent insulation resistivity, which enhance their tolerance to electric fields. An ultrahigh recoverable energy density (Wrec) of 4.9 J/cm3 with a high energy storage efficiency (η) of 92.8% are achieved at an electric field of 400 kV/cm. Moreover, the AFE ceramics possess excellent discharge energy storage properties with a high discharge energy density (Wd) of 4.4 J/cm3 and a large power density (Pd) of 125 MW/cm3.

Effects of Processing and Storage on effective Components of Pogostemon cablin

The content changes of volatile oil and patchouli ketone under Processing and storage of patchouli were compared. Sweating can increase the accumulation of effective substances in patchouli. The cost of controlled atmosphere storage is low, which can reduce the loss of effective components. To provide scientific reference for the improvement and formulation of the production technical specification of patchouli.

Quality Changes in Intermediate Flying Fish, Cheilopogon intermedius Parin, 1961, During Ambient and Ice Storage

Intermediate flying fish, Cheilopogon intermedius, Parin, 1961, is a popular source of inexpensive animal protein in the Philippines, but it remains susceptible to deterioration during processing. The study evaluated the sensory, microbiological, and physico-chemical characteristics of flying fish, C. intermedius stored at ambient conditions (27– 29 °C) and on ice (1–2 °C) storage. The storage duration of flying fish was 8 h at ambient temperature and around 12 days in ice. A ten-member taste panel rejected raw fish due to strong fishy to sour odours and soft texture. Similarly, cooked samples were rejected based on sour and ammoniacal odours, mushy texture, and a bitter taste. Results of sensory evaluation correlated with those of microbial and chemical analyses. Bacteria multiplied rapidly at ambient temperature with values of 11.05 log CFU.g-1 and 7.55 log CFU.g-1 (P &lt; 0.05) for total viable count (TVC), and H2Sproducers count, respectively, at the end of the 20-h storage. In comparison, bacterial counts remained below rejection limits until the end of the storage period for samples stored in ice. Total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) accumulated rapidly at ambient temperature, reaching 86.86 mg.100 g-1 and 35.65 mg.100 g-1, respectively, at the end of the storage period. In ice, TVB-N, TMA-N, and histamine values were slowed down, reaching rejection limits only at the end of the storage period. Moreover, the K value increased linearly at ambient storage, while a gradual increase was observed for samples stored in ice. Therefore, without the application of adequate icing, flying fish would undergo rapid decomposition at ambient temperature.

Effect of Ginger and Garlic Marinates on Growth of Microbial Contaminants in Cold-Smoked Catfish (Clarius gariepinus) Stored at Room Condition

Aim: In this study, the preservative effect of potassium sorbate, ginger, garlic and a combination of ginger – garlic on the microbiological quality and shelf stability of cold-smoked Catfish (Clarius gariepinus) were investigated.&#x0D; Methodology: A total of 100 fresh catfish from Michael Okpara University of Agriculture, Umudike (MOUAU) Nigeria Fish Farm was used for the analysis. The fish were processed and divided into five lots of twenty each. This was followed by marinating in baths containing 0.5% potassium sorbate, 3% ginger, 3% garlic, and a mix of 1.5% ginger and 1.5% garlic each and a control for 2h. Afterwards, the treated fish was cold-smoked for 8 h and then stored at room temperature (28 ± 2°C). Fish samples were collected at 2-day intervals to determine total viable count, total fungal count, and bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, and Listeria sp.).&#x0D; Results: Findings of this study revealed that potassium sorbate, ginger, garlic, and ginger-garlic blends enhanced the microbiological safety of cold–smoked Catfish (Clarius gariepius). The result showed that although counts of some microbial contaminants increased in the cold-smoked fish, however, it varied (p˂0.05) with the treatment during storage. Comparatively, 1.5% ginger - 1.5% garlic marinate was the most effective and performed considerably higher (p˂0.05) than 0.5% potassium sorbate in the reduction of the microbial contaminants. In this study, the lowest total viable counts were observed in the 3% ginger–treated cold smoked fish (8.7x105 cfu/g) while the untreated sample was the most contaminated (1.19 x 106 cfu/g) at pre-storage. A significant increase in the total viable count was observed in all the samples during storage however, 3% garlic recorded the least (1.13 x 106 to 2.84 x106 to 3.48x106 cfu/g) and the highest in the untreated sample (1.19 x 106 to 3.38 x 106 to 3.66x 106 cfu/g). Overall, 1.5%ginger+1.5%garlic blend was most effective on E. coli while 0.5% potassium sorbate was on Salmonella at ambient storage. Listeria monocytogenes was most susceptible to all the treatment, the growth of fungi steadily increased in the treated cold smoked fish during ambient storage.&#x0D; Conclusion: The study found that 3% ginger, 3% garlic, 1.5% ginger - 1.5% garlic mixture inhibits significantly the growth of microbial contaminants relatively with 0.5% potassium sorbate in cold-smoked fish during ambient storage.

Development and evaluation of earth air heat exchanger cum evaporative cool system as an energy-efficient method for storage of tomatoes.

The lack of adequate on-farm storage facilities is one of the leading causes of enormous postharvest losses of fresh commodities, negatively affecting farmers' livelihoods and the sector's economic contribution. The aim of the current study was to develop and evaluate a solar-powered earth air heat exchanger cum evaporative cooling (EAHE-EC) system as an energy-efficient method for the storage of fresh produce for smallholders. The postharvest quality parameters of tomatoes stored under ambient storage (AS) and in an EAHE-EC system were assessed at regular time intervals during storage. These include weight loss, total soluble solids, titratable acidity, fruit firmness, color, pH, ascorbic acid, lycopene content, total phenolic acid, and antioxidant activity. The average temperature and relative humidity inside the EAHE-EC system varied from 20.59 to 22.61 °C and 82.60% to 89.43%, respectively, in comparison with AS (26.39-39.21 °C and 22.09-43.58%). Storage methods and time had a significant (P < 0.05) effect on tomato quality. Based on the retention of the overall quality until the end of the storage period, the shelf life of tomatoes was recorded as 21 days in the EAHE-EC system, which was 1.5 times more than AS (14 days). The extra shelf-life gained by tomatoes in the EAHE-EC system may provide a sufficient buffer period for smallholders for retailing and marketing. This suggests that the developed system can maintain postharvest quality and increase the shelf life of tomatoes. It therefore has potential as an energy-efficient system for the storage of fruits and vegetables, including tomatoes. © 2023 Society of Chemical Industry.

Reinforcing alginate matrixes by tea polysaccharide conjugates or their stabilized nanoemulsion for probiotics encapsulation: Characterization, survival after gastrointestinal digestion and ambient storage

Tea polysaccharide conjugates (TPC) were used as fillers in the form of biopolymer or colloidal particles (TPC stabilized nanoemulsion, NE) for reinforcing alginate (ALG) beads to improve the probiotic viability. Results demonstrated that adding TPC or NE to ALG beads significantly enhanced the gastrointestinal viability of encapsulated probiotics when compared to free cells. Moreover, the survivability of free and ALG encapsulated probiotics markedly decreased to 2.03 ± 0.05 and 2.26 ± 0.24 log CFU/g, respectively, after 2 weeks ambient storage, indicating pure ALG encapsulation had no effective storage protective capability. However, adding TPC or NE could greatly enhance the ambient storage viability of probiotics, with ALG + NE beads possessing the best protection (8.93 ± 0.06 log CFU/g) due to their lower water activity and reduced porosity. These results suggest that TPC and NE reinforced ALG beads have the potential to encapsulate, protect and colonic delivery of probiotics.

Enhancing the Shelf Life of Palak and Coriander through Modified Atmosphere Packaging under Diverse Storage Environments

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.

Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life

An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C) for 90 days. Sensory and shelf life analyses were conducted at 0, 15, 30, 45, 60, 75, and 90 days during storage. The results showed that cashew apple juice had strong vitamin C content (256.5 mg/100 mL). At ambient storage, there was high decrease of vitamin C (6.2-59.8%) and low decrease at refrigeration storage (1.6-10.5%). pH was found to decrease (4.4-3.15) and TSS (11–10.6°Bx), while titratable acidity (0.4–0.59%) increases with time at refrigerating storage. Also, at ambient storage, CAJ showed the similar trend, having decrease in pH (4.4-3.06) and TSS (11-10.3°Bx), while titratable acidity increased (0.4-0.61%). Moreover, sugar content for juice had minimum and maximum decrease at refrigeration and ambient temperatures, respectively. Storage at ambient temperature resulted in growth of microbes which was observed after 15 days for juices without preservatives and 75 days for juices with preservatives, with no E. coli growth. Juice on refrigeration had higher intensity of yellow color (7.50) and sweetness (5.58) while low intensity for astringency (1.58) ( p &lt; 0.05 ). Sensory evaluation of the beverage was found to be satisfactory. Thus, shelf life of cashew apple juice was extended to 90 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

Freshness prediction of modified atmosphere packaging lamb meat based on digital images from mobile portable devices

AbstractThis study aimed to quickly assess lamb meat freshness using smartphones under various modified atmosphere packaging and storage times (0–10 days). Lamb meat images were collected across different periods and packaging types (50% O2 + 40% CO2 + 10% N2; 70% O2 + 20% CO2 + 10% N2; air). Key color features were extracted, and significant differences in five color features were identified. Three distinct color feature combinations were chosen for models: support vector regression (SVR), genetic algorithm‐back propagation (GA‐BP) neural network, and convolutional neural network (CNN). Results showed SVR models with varied color feature inputs outperformed BP and CNN models. The SVR model with 12 input features yielded the best results, enabling effective spoilage level analysis of lamb meat under different storage times. This work establishes a foundation for future smartphone app development, utilizing Raspberry Pi hardware to evaluate lamb meat freshness under diverse storage conditions.Practical applicationsThis study introduces a cell phone‐based method to rapidly determine lamb spoilage in air conditioning packages during different storage times. Using cell phone images, we collected data on lamb samples stored for 0–10 days under three packaging conditions. We extracted significant color features and selected three combinations as inputs for prediction models: SVR, GA‐BP neural network, and CNN. The SVR model with 12 feature values demonstrated the best performance. This research lays the foundation for a cell phone application based on Raspberry Pi hardware, enabling users to assess lamb freshness in various storage conditions. The potential benefits include efficient quality control in the food industry, increased consumer confidence, and improved preservation of lamb products through optimized storage and packaging. Overall, this study contributes to food quality evaluation and provides practical applications for professionals and consumers.

Physiological Changes in Okra (Abelmoschus esculentus L.) by Postharvest Application with Hexanal Containing Aqueous Formulations

Aim: Okra is a vegetable that holds a significant share in both domestic and export markets, but it is prone to desiccation and fungal spoilage, leading to a short shelf life. A laboratory study was undertaken to determine the effects of hexanal containing aqueous formulation to improve the shelf life of okra with the objective to maintain the best quality of pods for end consumer acceptance.&#x0D; Study Design: Factorial Completely Randomized Design was followed with three replications.&#x0D; Place and Duration of Study: The study was conducted in laboratory conditions, Department of Vegetable Science, Horticultural College and Research Institute, Coimbatore during 2021-2022&#x0D; Methodology: In this study, TNAU released nanoformulation– TNAU FRUITY FRESH – ENHANCED FRESHNESS FORMULATION consisting of 2% Hexanal, 10% Formulation ingredients, 88% Deionized filler. and hexanal was used at varying concentrations for imposing treatments on freshly harvested, uniform sized undamaged tender pods of bhendi hybrid COBh H4 (TNAU released hybrid) using spray and dip methods under ambient and cold storage conditions and physiological parameters were assessed.&#x0D; Results: As per the investigation, 2% Enhanced Freshness Formulation using dip method in cold storage conditions slower the physiological loss in weight, preserves the L*, a*, b* value, extend the shelf life and preserved the quality for consumer acceptance during storage 9 days as compared to control.&#x0D; Conclusion: The study gave the knowledge of hexanal containing aqueous formulation and their effectiveness to use as post-harvest technology tool for okra.

Aminoethoxyvinylglycine and low oxygen controlled atmosphere storage shift functional microbiomes of ‘Gala’ apples

The complexity and interconnected dynamics of postharvest microbial communities require whole-microbiome characterization to fully understand relationships among pathogens, biocontrol, and fruit quality. This study investigated the effects of the preharvest plant growth regulator aminoethoxyvinylglycine (AVG, 0.25 g L−1), which inhibits ethylene production, and low O2 (0.5 % and 2 %) controlled atmosphere (CA) storage compared with air storage, on the surface microbiome of ‘Gala’ apples stored at 0.5 °C. AVG and low O2 concentrations affected bacterial but not fungal communities. Bacterial but not fungal diversity decreased after 9 months of CA storage. Microbial genera with potential biocontrol functions such as Pseudomonas and Aureobasidium were found across all time points and treatments. The microbiomes detected in CA stored fruit were the most different from those in air stored fruit late in storage. At this time, metagenome prediction methods found that low O2 fruit may harbor bacteria with fewer gene pathways using O2 as a reactant compared to fruit in air storage. The results indicate that storage conditions influence the composition, diversity, and function of microbiomes inhabiting fruit surfaces, which provide a greater basis for understanding biocontrol and pathogen population dynamics in a more holistic manner.

Design and Synthesis of Fluorinated Quantum Dots for Efficient and Stable 0D/3D Perovskite Solar Cells

AbstractDimensionality engineering involving the low‐dimensional and 3D perovskites has been demonstrated as an efficient promising strategy to modulate interfacial energy loss as well as instability in perovskite solar cells (PSCs). Herein, the use of fluorinated Cesium Lead Iodide (CsPbI3) perovskite quantum dot (PQD) is first reported as interface modification layer for PSCs. The binding between the CsPbI3 PQD surface and native oleic acid (OLA)/oleylamine (OAm) ligands is governed by a dynamic adsorption–desorption equilibrium. Perfluorooctanoic acid (PFA) with stronger binding affinity and more hydrophobic nature is explored to partially replace OLA to prepare the fluorinated ligand capped CsPbI3 PQDs (F‐CsPbI3). Through optimization of the addition of PFA during hot‐injection synthesis, the in situ treated F‐CsPbI3 PQDs display reduced surface defect states, higher photoluminescence quantum yields together with improved stability. Subsequently, both CsPbI3 and F‐CsPbI3 PQDs are utilized as interface engineering layer in PSCs, delivering the best efficiency values of 21.99% and 23.42%, respectively, which is significantly enhanced compared to the control device (20.37%). More importantly, benefiting from its more hydrophobic properties, the F‐CsPbI3 PQD treated device exhibits excellent ambient storage stability (25 °C, relative humidity: 35–45%), retaining over 80% of its initial efficiency after 1500 h aging.

Fresh Insight: Enhancing Verdant Leafy Vegetable’s Shelf Life Via Modified Atmosphere Packing and Storage

This study aimed to enhance the durability of selected green leafy vegetables, including Lettuce and Palak, by manipulating influential factors such as storage conditions (Ambient (35±5°C) and Refrigerated (5±5°C)), packing substrate (Low-density polyethylene and High-density polyethylene covers), and gas composition using modified atmosphere packaging. Factorial completely randomized design (FCRD) was employed, incorporating a total of 12 treatments for each crop. The evaluation primarily relied on calculating physiological weight loss. Lettuce showed optimal results with treatment T5 (0.38%) exhibiting superior performance, followed by T6 (0.45%) and T3 (0.58%) under ambient conditions. Similarly, for palak, T5 (0.18%) outperformed T3 (0.19%) and T2 (0.37%). Thus, it is advisable to adopt T5 (R1G3M1) as the preferred treatment with T3 (R1G2M1) as a viable alternative for ambient storage conditions. Refrigerated lettuce performed optimally with T11 (0.54%) leading, followed by T7 (0.56%) and T9 (0.69%). Similarly, palak exhibited superior results with T9 (0.61%) in the fore, succeeded by T11 (0.77%) and T7 (0.97%). Notably, produce stored under ambient conditions had a relatively short shelf life of approximately 5 days, while refrigeration extended it to 15 days, after which a decline in quality was observed across all treatments. Therefore, refrigerated produce has an extended shelf life, with T9 (R2G2M1) followed by T7 (R2G1M1) yielding highly favorable outcomes.

Exogenous melatonin delays oxidative browning and improves postharvest quality of litchi fruits

Litchi fruit is valued for its characteristic flavor and attractive color. However, oxidative pericarp browning soon after harvest limits its shelf-life and availability. Melatonin has been reported to mitigate several abiotic stresses in plant and plant based products. In this investigation, the effects of postharvest application of melatonin (0.1, 0.25, and 0.5 mM) on pericarp browning, shelf-life, and overall quality (weight and decay loss, TSS, ascorbic acid, total phenolic, flavonoid content, antioxidant activity, browning enzymes) of litchi fruit were determined during ambient storage. Fruits underwent to 0.5 mM melatonin treatment recorded reduced activities of PPO and POD thereby resulting in delayed oxidative browning in pericarp. This was coupled with reduced weight loss with higher retention of antioxidant compounds and potential in treated fruits during storage. The gene expression analyses revealed that postharvest melatonin application down-regulated expression of genes such as LcPOD and LcPPO and up-regulated anthocyanin related genes, such as LcUFGT and LcDFR those were linked to pericarp browning. In sum, results showed that exogenous melatonin (0.5 mM) could effectively preserve the postharvest fruit quality of litchi.

Extremely low oxygen with different hysteresis and dynamic controlled atmosphere storage: Impact on overall quality and volatile profile of ‘Maxi Gala’ apple

This study aimed to evaluate the effect of the novel strategy of extreme low oxygen (ELO) associated to low O2 hysteresis (HY) and compare it with traditional controlled atmosphere (CA) and dynamic controlled atmosphere (DCA) methods during ‘Maxi Gala’ apple storage. The overall quality and volatile compounds were evaluated after 9 months of storage plus 7, 14, and 21 d of shelf life. Two experiments were performed in different years, evaluating ELO conditions, CA, CA + 1-methylcyclopropene (1-MCP), DCA monitored by chlorophyll fluorescence (DCA-CF), and monitored by respiratory quotient (DCA-RQ 1.3). ‘Maxi Gala’ apple stored under CA showed higher ethylene production, respiration rate, and physiological disorders incidence than fruit stored under CA + 1-MCP, ELO, and DCA. However, only storage in CA + 1-MCP and DCA-RQ 1.3 maintained higher flesh firmness. Fruit stored under 0.4 kPa O2 with 0.4 and 0.6 hysteresis had similar amount of healthy fruit to DCA-RQ 1.3 and higher than CA, CA + 1-MCP, and DCA-CF. Furthermore, CA + 1-MCP and DCA-CF suppressed the main esters of ‘Maxi Gala’ apple during all shelf life periods. On the other hand, storage in 0.4 kPa O2 + 0.6 HY resulted in fruit with higher alcohols and aldehydes concentration, in addition to have high amount of some important esters for ‘Maxi Gala’ aroma, such as 3-methylbutyl acetate. DCA-RQ and ELO storage, despite reduce main esters soon after storage, may result in aroma recovery after 21 d of shelf life. Thus, storage under ELO at 0.4 kPa O2, with 0.4 or 0.6 hysteresis, can be a promising alternative for ‘Maxi Gala’ apple storage, especially to CA and DCA-CF, without resulting in additional costs to the storage systems.