Chroma Values Research Articles

Establishment of numerical model for precooling broccoli with ice water integrated with salicylic acid and its effect on broccoli apparent quality

Postharvest precooling is crucial for delaying yellowing of broccoli efficiently removing field heat. In this experiment, a numerical model for ice water precooling broccoli was established, and based on this, the main precooling parameters were optimized. Furthermore, the appropriate concentration of salicylic acid (SA) in the process of ice water integrated with SA precooling was determined. Through numerical simulation and experimental validation, the ice water precooling treatment with a 30 % ice volume fraction and a 1:1 mass ratio of ice water to broccoli was identified as optimal for achieving the best precooling uniformity and meeting the specified temperature requirements. Application of 2 mmol L-1 SA integrated with ice water precooling treatment effectively delayed yellowing, and maintained the apparent quality of broccoli, manifested as a higher h° value (chromaticity value) and chlorophyll content, a lower yellowing index. The shelf life of the treated broccoli was extended by 3 d

Effect of different freezing temperatures on the physical, technological, and organoleptic properties of aged semimembranosus muscles from farmed fallow deer (Dama dama)

Although venison could play an important role in human nutrition, this meat remains undervalued and still contributes very little to the formal meat industry. Moreover, information on processing methods of fallow deer meat and overall quality is still very limited. The objective of this study was to determine how physical, technological, and organoleptic properties differ between 14-day-aged vacuum-packaged fallow deer meat stored either chilled or frozen at different temperatures (-10°C, -18°C, -40°C and -80°C) for six months. Physical, technological, and organoleptic analyses were conducted on semimembranosus muscles (SM) obtained from farmed fallow deer bucks (n = 10). Freezing significantly increased meat redness, yellowness, chroma values, cooking loss and tenderness compared to fresh meat but did not affect pH values, lightness, thawing, or grilling loss. Mean pH readings were 5.5–5.6, being highest in the samples measured one day after slaughter. Freezing at -80°C had the most pronounced effect on some sensory attributes, namely, the highest game meat aroma intensity, sour odour, sour flavour and the lowest chewiness. The findings indicate that a freezing temperature of -18°C and subsequent slow thawing might be preferential in terms of maintaining fallow deer meat quality.

Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder

Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this research is to develop a gluten-free cake with sweet potato and carrot powder, as well as to examine the Proximate analysis, mineral content, physical properties, and microbiological qualities determined using standard analytical procedures. To make cakes, instead of wheat flour, a combined formulation of 80 % sweet potato flour and 20 % carrot powder, 60 % sweet potato flour and 40 % carrot powder was incorporated into the cake ingredients. Quality evaluation of sample cakes was performed by physicochemical and storage properties. The proximate analysis of the data revealed that the cakes that were created contained adequate levels of protein, fiber, and carbohydrates with percentages ranging from 8.12 to 8.25 %, 3.19–4.19 %, and 36.03 to 38.25 %, respectively. Additionally, an appreciable amount of potassium, calcium, magnesium, phosphorus, and iron have been found in gluten-free cakes. There was color to the gluten-free cakes; L*, a*, and b* ranged from 42.66 to 43.60, 10.03 to 11.21, and 21.81 to 23.28, respectively. There is an assurance of a good color property because the hue and chroma values varied from 11.74 to 25.83 and from 41.02 to 78.03, respectively. The water activity (aw) value ranged from 0.854 to 0.870, which increased from 0.879 to 0.901 during storage. Furthermore, the microbial analysis revealed that the total viable count of all samples remained within the acceptable range after 8 days of storage. The findings of this study show that carrot powder and sweet potato flour can be used to overcome the limitations of gluten-free cakes and improve their nutritional quality.

CHARACTERIZATION AND CLASSIFICATION OF SOILS DEVELOPED ON COASTAL PLAIN SOILS FOR CROP PRODUCTION IN ORON LGA, SOUTH- SOUTH, NIGERIA

Soils are characterized and classified based on its unique properties. Detailed characterization of four representative areas of Oron coastal plain soils in South –South, Nigeria was carried out. Soil samples were collected from pedogenic horizons of soils in four sampling sites. Routine analysis of soil properties was carried out in the laboratory with standard laboratory procedures. Soil data was subjected to descriptive statistics using statistical analytical system. The soils have a deep well drafted profile of about deep 200 cm. The soil texture varied in areas ranging from loamy sand to sandy loam, sandy and sandy clay loam while bulk density increased down the natural horizons. The pH varied between moderately acidic to strongly acidic in the soils of the study area. The morphology of soils ranged in various colour matrix of hues (10-7.5) and Chroma values (1-8) in all horizons. The soils were characterized by Dark Brown (10YR3/3), Dark Greyish Brown (10YR4/2) and Yellowish Brown (10YR 5/4) to Grey (7.5YR6/2). The soils had low concentrations of exchangeable cations (Ca, Mg, Na and K). The Coefficient of variation (CV%) values ranged from 0.74 to 91.6 in Ca, Mg, Na and K. All the parameters in the soils of the study area showed low and medium mean values except soils of Esin Ufot1 and 2 which showed high mean values of Na with Esin Ufot 2 having the highest mean value of sodium to be 0.18 Cmol/kg. Suborder soils were classified as Grossarenic Kandiaqualfs (CEC > 16 Cmol/kg) for Esin Ufot1.Esin Ufot2, Esuk Oron1 while Esuk Oron 2 were classified as Typic Kandaquults (CEC < 16 Cmol/kg). A great importance in providing adequate data to enable right decision taking in the choice of site for developmental projects and crop production.

Characterisation of wild red raspberry ecotypes in Northern Anatolia: Insights into sensory, biochemical and antioxidant properties

ABSTRACT Red raspberries are among the most significant wild edible fruits (WEFs) in Türkiye, thriving in cold to warm temperate regions across the country. This study focuses on 11 wild red raspberry ecotypes sampled from the Northern Anatolia region, examining their sensory, biochemical and antioxidant properties. Sensory analysis was used to compare ecotypes based on aroma, taste and juiciness. Biochemical assessments included soluble solid content (SSC), vitamin C amount, organic acids, total anthocyanins (TA), total phenolic content (TPC), total flavonoid content and total antioxidant capacity. The Ferric Reducing Antioxidant Power (FRAP) assay measured antioxidant capacity. Despite similar growing conditions, significant variations were observed among ecotypes and across years. In the first year, fruit weights ranged from 1.04 g to 1.33 g, and in the second year, they ranged from 0.97 g to 1.27 g. Fruit chroma values ranged between 26.11 and 33.70 in 2021, and 23.17 and 30.19 in 2022. Vitamin C exhibited considerable variability, ranging from 29.3 mg · 100 g−1 to 44.4 mg · 100 g−1 across ecotypes and years. TPC, total anthocyanin content (TAC) and total flavonoid content ranged from 164 mg to 390 mg gallic acid equivalent (GAE) · 100 g−1, 17.3 mg to 33.2 mg cyanidin-3-glucoside equivalent · 100 g−1 and 10.3 mg to 17.6 mg quercetin equivalent (QE) · 100 g−1, respectively, in both years. Citric acid emerged as the dominant organic acid across all ecotypes. Notably, the ecotypes V-4, V-8, V-3 and V-10 showcased larger, more appealing fruits suitable for fresh consumption, whereas V-3 and V-5 presented sweeter fruits ideal for processing. Additionally, the ecotypes V-6, V-7 and V-11 displayed higher levels of health-promoting compounds, such as TPC and antioxidant capacity, suggesting their potential as functional foods and valuable sources of natural antioxidants in the future.

Physicochemical and microbiological evaluation of treated Gastrodia elata with combination of slightly acidic electrolyzed water and lithium magnesium silicate under certain temperatures and different storage periods.

This study aimed to investigate the impact of slightly acidic electrolyzed water combined with lithium magnesium silicate hydrosol on the quality of fresh slices of Gastrodia elata under varying storage temperatures, including room temperature fresh slices of Gastrodia elata 25 °C and 37 °C. Fresh slices of Gastrodia elata 25 and 37 samples were stored for 13 days and extensively analyzed for color, weight loss, decay index, bacterial count, vitamin C, and polysaccharide contents during different storage periods. The findings revealed that the slightly acidic electrolyzed water + hydrosol treatment notably decreased weight loss and decay index compared to distilled water and slightly acidic electrolyzed water treatments. Moreover, fresh slices of Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol exhibited untraceable bacterial counts after 3 days, with counts starting to increase after 7 days of storage. The bacterial counts rose from 3.25 to 5.36 and from 4.13 to 5.79 log CFU/g under both storage conditions. The application of slightly acidic electrolyzed water + hydrosol resulted in reduced chromaticity values of L*, a*, and b* on the Gastrodia elata surface, along with a lower percentage loss of polysaccharide contents and vitamin C compared to distilled water and slightly acidic electrolyzed water treatments. These results suggested that Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol maintained its quality characteristics and nutritional attributes, exhibiting greater stability during storage.

Regulation of crop load and quality in sweet cherry cv. ‘Sweet Heart’ using blossom thinning

ABSTRACT Self-fertile cultivars of sweet cherry (Prunus avium) produce heavy crop load that is often associated with small and poor-quality fruits. Therefore, a crop load-management strategy is required to improve the quality of the fruit. In this study, the effect of blossom thinners on fruit set, yield and quality of the fruits was evaluated. Three types of blossom thinners were used at three different concentrations viz., ammonium thiosulphate (ATS) (1, 1.5 and 2%), naphthaleneacetic acid (NAA) (20, 40 and 60 ppm) and corn oil emulsion (1, 2 and 3%). These were sprayed at 80% of the bloom stage. The vegetative, flowering, fruit set and yield parameters were observed and recorded. Fruit quality was evaluated by measuring the physical and chemical characteristics of the fruits at the harvest stage. Negative correlation was found between fruit set and quality of fruit. The reduction in the crop load was associated with enhanced vegetative growth, including higher leaf:fruit ratio, higher supply and availability of photosynthates to the remaining fruitlets and reduced fruit firmness and titratable acidity. Fruit size, weight, volume, hue value, chroma value, soluble solid content (SSC), total sugars, SSC/acid ratio, anthocyanin and ascorbic acid content were enhanced as a result of thinning. The foliar spray of ATS at 2% and NAA at 60 ppm, at 80% bloom proved to be the most effective in reducing crop load and enhancing the fruit quality.

Modeling the Color Characteristics of Sapphires through the Statistical Method and Function Simulation Method

The aim of this study was to explore the feasibility of quantitatively evaluating a sapphire’s color by analyzing gemstone images. The color characteristics of gemstones through photography and color extraction were accurately captured, and the key color parameters for different color regions of gemstones were extracted. Then, the color of sapphires was simulated by statistical method and function simulation method. The results indicate that the brightness value of the bright area was the highest and the chroma value of the “fire” area was the highest. The chroma (C) of the sapphires was linearly positively correlated with the absolute value of its b value, and the brightness (L) showed a quadratic correlation with its chromaticity parameters (b or C). The function simulation method with an average of b as the main independent variable had a larger standard deviation, which proves that this method has a stronger ability to distinguish the differences in a sapphire’s color. This method can be extended to the color evaluation of other colored gemstones, and it can be used to form a gemstone color evaluation system.

Vacuum Packaging Can Protect Ground Beef Color and Oxidation during Cold Storage.

Storing ground beef at frozen temperatures prior to refrigerated display when using thermoforming vacuum packaging is not a common manufacturing practice. However, limited data on thermoforming packaging film and its interaction with meat quality suggests that more information is needed. The current study aimed to identify the influences of thermoforming packaging on the surface color and lipid oxidation of ground beef. Ground beef was portioned into 454 g bricks and packaged into one of three thermoforming films: T1 (150 µ polyethylene/EVOH/polyethylene coextrusion), T2 (175 µ polyethylene /EVOH/polyethylene coextrusion), and T3 (200 µ polyethylene/EVOH/polyethylene coextrusion), stored for 21 days at -20.83 °C (±1.50 °C), and displayed for 42 days at 3.0 °C ± 1.5 °C. There were no statistical differences for the packaging treatment of lipid oxidation (p = 0.0744), but oxidation increased throughout storage day (p < 0.0001). The main effects of treatment and day resulted in altered (p < 0.05) surface lightness (L*), redness (a*), yellowness, hue angle (°), red-to-brown (RTB), and relative myoglobin for met-myoglobin (MET), deoxymyoglobin (DMB), and oxymyoglobin (OMB). Surprisingly, there was an interaction between treatment and day for the calculated relative values of chroma (p = 0.0321), Delta E (p = 0.0155), and the ratio of a*:b* (p < 0.0001). These results indicate that thermoforming vacuum packaging can reduce the rate of deterioration that occurs to ground beef color and the rate of oxidation.

Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics.

The storage duration of fresh meat products is a contributing factor leading to increased waste and loss at the retail counter. Losses of fresh pork can be linked to packaging methods that do not protect the attributes of color, taste, and odors consumers use in determining wholesome meat. Boneless pork loins (N = 63) were fabricated into 2.54-cm-thick chops and assigned to one of three vacuum treatments (VacA, VacB, VacC) or a fourth polyvinyl chloride overwrap (PVC) treatment to assess objective fresh color, cook loss, Warner-Bratzler shear force (WBSF), and lipid oxidation. Pork chops (n = 882) were evaluated at 5-day intervals (D 0, 5, 10, 15) in a randomized complete block design. Pork chop surface color was lighter (L*; p < 0.0001) when stored in a vacuum compared to PVC-packaged loin chops, regardless of storage duration. Redness (a*) values were greater (p < 0.0001) for loin chops stored in PVC than all other vacuum packaging treatments throughout the entire 15-day display period. Relative values for chroma on PVC-packaged loin chops were greater (p < 0.0001) throughout the simulated retail display period. An interaction of day and packaging treatment (p < 0.0343) occurred for WBSF. Lipid oxidation for pork chops packaged using PVC was significantly greater (p < 0.0001) from Day 10 through the completion of the storage period. Results indicate that vacuum packaging limits the deterioration of fresh pork loin chops, whereas traditional overwrapping expedites the color and lipid oxidation during refrigerated storage.

Optimization of soy-whey fortified pineapple juice beverage using response surface methodology

The current study was conducted to optimize the development of soy whey-fortified pineapple juice beverages utilizing response surface methodology (RSM). The pineapple juice contained 84.16%, 0.45%, 0.20%, moisture, protein, fat, ash respectively. The TSS and pH were 11.5 oB and 3.69 respectively. The extracted soy whey contained 88.79%, 0.42%, 0.30%, 0.29%, moisture, protein, fat, ash respectively. The TSS, and pH of soy whey were 4.10 oB, and 6.10 respectively. The optimized percentages of pineapple juice, soy whey, and sugar were 25.47%, 29.23%, and 5.0%, respectively. The R2 values ranged from 0.9876 to 0.9994, indicating the strong suitability of the models. The adjusted and predicted R2 values were very close, with a difference of only 0.2, and the coefficient of variation (CV%) fell within the range of 0.22–5.18%, indicating strong reproducibility, precision, and reliability. The TSS of beverage samples increased significantly (P < 0.05) with increasing pineapple juice and sugar contents. The chroma values increase with increasing soy whey, pineapple juice, and sugar content. With an increase in the amount of soy whey the hue value diminished significantly. The sensory score of the optimized beverage sample was between 7.8 and 8.0 on a hedonic sensory scale; thus, the optimized beverage had greater sensory acceptability.

Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

Study on the Gas-Chromic Character of Pd/TiO2 for Fast Room-Temperature CO Detection.

As a widely used support, TiO2 has often been combined with Pd to form highly sensitive gas-chromic materials. Herein, we prepared a series of Pd/TiO2 catalysts with different Pd content (from 0.1 to 5 wt.%) by the impregnation method for their utilization in fast room-temperature CO detection. The detection was simply based on visible color change when the Pd/TiO2 was exposed to CO. The sample with 1 wt.% Pd/TiO2 presented an excellent CO gasochromic character, associated with a maximum chromatic aberration value of 90 before and after CO exposure. Systematic catalyst characterizations of XPS, FT-IR, CO-TPD, and N2 adsorption-desorption and density functional theory calculations for the CO adsorption and charge transfer over the Pd and PdO surfaces were further carried out. It was found that the interaction between CO and the Pd surface was strong, associated with a large adsorption energy of -1.99 eV and charge transfer of 0.196 e. The color change was caused by a reduction in Pd2+ to metallic Pd0 over the Pd/TiO2 surface after CO exposure.

Study on Calcination Characteristics of Diaspore-Kaolin Bauxite Based on Machine Vision.

D-K-type bauxite from Guizhou can be used as an unburned ceramic, adsorbent, and geopolymer after low-temperature calcination. It aims to solve the problem where the color of the D-K-type bauxite changes after calcination at different temperatures. Digital image processing technology was used to extract the color characteristics of bauxite images after 10 min of calcination at various temperatures. Then, we analyzed changes in the chemical composition and micromorphology of bauxite before and after calcination and investigated the correlation between the color characteristics of images and composition changes after bauxite calcination. The test results indicated that after calcining bauxite at 500 °C to 1000 °C for 10 min, more obvious dehydration and decarburization reactions occurred. The main component gradually changed from diaspore to Al2O3, the chromaticity value of the image decreased from 0.0980 to 0.0515, the saturation value increased from 0.0161 to 0.2433, and the brightness value increased from 0.5890 to 0.7177. Studies have shown that changes in bauxite color characteristics are strongly correlated with changes in composition. This is important for directing bauxite calcination based on digital image processing from engineering viewpoints.

Tracing the origin of isatidis radix based on multivariate data fusion combined with DBN classification algorithm

In this study, multidimensional characterization data such as chromaticity value, texture and compositional content of Isatidis Radix from different regions (Anhui; Hubei; Shaanxi; Xinjiang) were collected. By multivariate statistical analysis, 44 characterization factors (VIP >1, P < 0.05) were selected to distinguish the origin of Isatidis Radix. In addition, a unique artificial intelligence algorithm was created and optimized by merging 44 characterization factors with the deep belief network (DBN) classification algorithm. Compared with the traditional discriminant analysis method, the accuracy of this new method was significantly improved, and the discrimination rate of Isatidis Radix origin reached 100 %, and the traceability accuracy of Isatidis Radix also reached 100 %. This study supports the development of intelligent algorithms based on data fusion to track the origin of more agricultural products.

Effect of Two Pomelo Peel Flavonoid Microcapsules on the Performance of Waterborne Coatings on the Surface of Poplar Boards

Two types of microcapsules were added to the coating separately. The specifications of the poplar board were 50 mm × 50 mm × 8 mm. The antibacterial rate of the poplar board surface gradually increased with the increase in the microcapsule content, and the antibacterial activity for Staphylococcus aureus was slightly higher than that against Escherichia coli. Influenced by the change in the wood grain’s color on the poplar board itself, both microcapsules had no significant effect on the chromaticity value and color difference of the poplar board surface, as well as the reflectance of the visible light band. The glossiness decreased with the increase in the microcapsule content, and the gloss loss rate increased with the increase in the microcapsule content. With the increase in the microcapsule content, the hardness of the poplar board surface in both groups increased slightly, and the roughness increased gradually. The adhesion of the poplar board surface coating with melamine-resin-coated pomelo peel flavonoid microcapsules was slightly reduced, and the impact resistance was not significantly affected. Chitosan-coated pomelo peel flavonoid microcapsules had no significant effect on the adhesion of the poplar board surface coating, and the impact resistance increased slightly when the content of microcapsules was higher. Comprehensively, the poplar board coating with 9.0% chitosan-coated pomelo peel flavonoid microcapsules had a better overall performance, with antibacterial activities for Escherichia coli and Staphylococcus aureus of 70.6% and 77.6%, respectively. The color difference was 6.70, the gloss loss rate was 53.9%, the reflectivity was 50.60%, the hardness was H, the adhesion was grade 1, the impact resistance was grade 2, and the roughness was 2.10 μm. The results provide technical references for the application of antibacterial microcapsules of pomelo peel flavonoids on the surface of wood materials.

Determination of Optical Properties of Ovangkol (Guibourtia ehie) Wood Treated with Oxalic Acid and Hydrogen Peroxide

Ovangkol wood is a valuable species in woodworking industries, especially in the furniture sector. Bleaching processes alter the color of the wood. In this research, changes in certain surface properties [whiteness index (WI*), glossiness, and color parameters (lightness (L*), red (a*) color tone, yellow (b*) color tone, chroma (C*) value, and hue (ho) angle)] were investigated upon the application of two different bleaching chemicals [oxalic acid (C2H2O4) and hydrogen peroxide (H2O2) + sodium hydroxide (NaOH)] on the surfaces of ovangkol (Guibourtia ehie) wood. With the chemical C2H2O4, increases were observed in the WI* ║ direction and in all color parameters. In addition, with the NaOH + H2O2 solution, increases were obtained in the L* and ho values, while decreases were observed in the a*, C*, and b* parameters. When employing the C2H2O4 chemical, the ∆E* value measured at 4.25, whereas treatments involving solutions prepared with H2O2 + NaOH yielded a ∆E* value of 13.14. Positive ∆L* values were observed with the use of both chemicals. Conversely, while the ∆a*, ∆b*, and ∆C* values showed positivity with the C2H2O4 chemical, they exhibited negativity when using the NaOH + H2O2 solution. Glossiness values decreased at both 60 and 85 degrees, irrespective of whether they were measured parallel or perpendicular to the fibers, following the application of both bleaching agents on the wooden surfaces.

Effect of the addition of protein hydrolysates from grape seed meal residue to red wines in warm regions in the stabilization stage

The effect of adding protein hydrolysates from defatted grape seed meals, a residue of the grape pomace industry, on the improvement of color stabilization of Syrah wines in warm climates was evaluated. Factors such as the type of raw material, the hydrolysis time, and the doses of protein hydrolysate were assessed. Hydrolysates were added to the wines at the stabilization stage and scrutinized over five months focusing on the polyphenolic composition, copigmentation and polymerization, as well as color by differential tristimulus colorimetry. The addition of 3 g/L protein hydrolysates from 1-h hydrolysis depicted a color stabilization effect, leading to higher values of chroma (C*ab), phenolic compounds (benzoic acids and flavan-3-ols), and copigmentation, although assuming a slightly more aged-related tonality. These data obtained provide an interesting insight, not reported so far, on the use of this oenological alternative to avoid common color losses of red wines elaborated in warm climate.

Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology

RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.

The Shelf Life of Yellow Passion Fruit with an Edible Biocomposite Coating Based on Chitosan, Graphene Oxide Nanoparticles, and Beeswax

Yellow or sour passion fruit is a climacteric fruit with a high rate of respiration and ethylene production, and postharvest technology is needed to extend its shelf life. This study investigated the properties of a biocomposite film with chitosan (CH) incorporated with beeswax (BW) and graphene oxide (GO) nanoparticles for use as an edible coating to extend the shelf life of yellow passion fruit at 22 °C and 70% RH for eight days. CH films associated with BW showed lower water vapor permeability (WVP) than films with CH alone. However, adding GO to the CH + BW biopolymer matrix improved the WVP, decreased the solubility (12.8%), and increased the opacity of the film by 9% compared to those of the CH film. Fruits coated with CH + BW or CH + BW + GO exhibited a reduction in respiration rate, a slower ripening process by approximately 3 days, and a significant decrease in weight loss. This also resulted in a higher soluble solids content and increased antioxidative capacity of the pulp. The incorporation of GO into the CH + BW matrix resulted in a more pronounced delay of fruit ripening, as evidenced by the lower depigmentation of the peel at eight days, with a lightness approximately 10.7% lower at 54.92, a chroma value 16.5% lower at 49.33, a hue angle 7.2% higher at 92.56, a soluble solid (SS) content 16.7% higher at 11.32°Brix, and an acidity 31.9% higher at 4.18% compared to the control. Furthermore, the biopolymer packaging led to a higher consumer acceptance score for the fruit.