Cut Fruit Research Articles

Presence of carbapenem resistance in hybrid Escherichia coli pathovars from ready-to-eat fresh-cut fruits in Accra, Ghana.

This study reports the presence of carbapenem-resistant Escherichia coli hybrid pathovars and its prevalence in 200 fresh-cut fruits from Accra. Standard culture methods were used to quantify microbial indicators and E. coli on fresh-cut fruits retailed in formal and informal outlets in Accra. The Kirby-Bauer disc diffusion method was used to determine the antibiotic resistance profile of E. coli, while multiplex PCR was employed to identify the virulence and carbapenem-resistance genes. Escherichia coli prevalence in cut fruits was 17%, with pawpaw, watermelon, and mixed fruit having higher prevalence than pineapple. Of the 34 E. coli isolates from fresh-cut fruits, 44% showed broad resistance to beta-lactam antibiotics, while 5.9% showed carbapenem resistance. The study identified virulence genes associated with all E. coli isolates, including stx1, stx2, escV, and ipaH, of which 97% were hybrid pathovars bearing genes for Shiga toxin-producing E. coli/enteropathogenic E. coli/enteroinvasive E. coli. The carbapenemase gene, blaIMP, was associated with both carbapenem-resistant E. coli phenotypes identified. Despite a low-carbapenem-resistance prevalence observed among E. coli isolates, hypervirulent hybrid strains of E. coli is present in fresh-cut fruits in the sampling area, posing a potential public health risk to fresh-cut fruit consumers.

First report of Erwinia pyrifoliae causing flower blight and fruit rot on greenhouse-grown Fragaria × ananassa in the United States.

Erwinia pyrifoliae causes disease of pear (Pyrus spp.), apple (Malus spp.), and strawberry (Fragaria × ananassa) (Wenneker and Bergsma-Vlami 2015), which are economically important commodities in the US. Disease symptoms on pear and apple are indistinguishable from those caused by the non-quarantine fire blight pathogen, E. amylovora (Kim et al. 1999), which also causes disease on strawberries (Atanasova et al. 2005). Samples of greenhouse-grown strawberry 'Albion' from Ohio were submitted to the Purdue Plant and Pest Diagnostic Lab in December 2023. Fruits were stunted with brown lesions, while sepals and pedicels had brown-black water-soaked lesions. Cut fruit exuded bacterial ooze from the main vascular bundle. Bacterial streaming was observed microscopically from symptomatic tissue which tested positive with the E. amylovora ImmunoStrip® (Agdia Inc., Elkhart, IN); reported by the manufacturer to cross-react with E. pyrifoliae. Isolation from symptomatic tissue produced pure cultures on sucrose peptone agar and Kings medium B after incubation at 27°C for 48 hr, and colonies appeared circular and white/opaque. Crude DNA extractions were prepared by boiling colony suspensions in Tris-EDTA buffer. Two independent real-time PCR tests specific for E. pyrifoliae (Lehman et al. 2008; Yasuhara-Bell et al. 2024) produced positive results. Conventional PCR using an E. pyrifoliae-specific primer set targeting a divergent region between pstS and glmS genes (Wensing et al. 2011) also produced positive results. The amplicon was Sanger-sequenced and deposited into NCBI GenBank (Accession PP757383). BLASTn analysis using the Nucleotide collection and Whole-genome shotgun contigs revealed top matches (100% query coverage; 97.5% identity to type strain DSM 12163) with E. pyrifoliae only; next closest match was E. amylovora (53% query coverage). To confirm Koch's postulates, immature fruit of six healthy strawberry 'Albion' plants were wounded with a sterile pipette tip and then submersed in a bacterial suspension in sterile deionized water (DI H2O) (3.1×107 cells/ml). Fruit of six additional plants were mock inoculated using sterile DI H2O. Plants were placed in plastic bags for 48 hr at room temperature with a 12-hr photoperiod. Symptoms were first observed on inoculated plants 1.5 days post-inoculation (DPI). Brown discoloration was observed within fruit and as spreading lesions on fruit pedicels by 4 DPI; mock-inoculated plants remained asymptomatic. Bacterial streaming from symptomatic tissue allowed successful re-isolation of the bacterium. Molecular testing confirmed isolates to be E. pyrifoliae, thus completing Koch's postulates. Following initial confirmation, additional samples of infected strawberry ('Albion' and 'GB96') from the same greenhouse were confirmed positive for E. pyrifoliae by molecular testing and sequencing. To our knowledge this is the first time Erwinia pyrifoliae was detected in the US. There are many known pathways of introduction from Asia and Europe; however, pstS-glmS sequence comparison with strawberry isolates from the Netherlands (sequences provided by M.J.C. Pel) suggests this US strawberry strain is unique, but most closely related to Japanese strains (98.5% identity). Potential origin of this strain is unknown, but comparative genomics studies to investigate relatedness among strains are planned.

Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel

Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.

Shelf Life Extension of Fresh Cut Carrot by the Application of Cinnamon Extract Infused Edible Coating

The consumer demand for fresh cut fruits and vegetables is increasing rapidly owing to fast paced life style changes. The main problem with fresh cut fruits and vegetables is deterioration in term of color, taste, firmness etc. To solve these issues, researcher and processors have been using edible coatings to maintain quality of fresh cut commodities. Objective: To assess the potential effects of cinnamon extract infused edible coating formulated for shelf life extension of fresh cut carrots. Methods: Cinnamon extract was added as an antioxidant, aimed to aid in shelf life extension of fresh cut carrots. Cinnamon extract was obtained in an aqueous medium. The treatments were stored at 5oC for 21 days for shelf life study. The treatments were assessed for weight loss%, %acidity, TSS, firmness, color and ascorbic acid content at 7 days. Results: Coated treatments had better quality after storage period in term of wt. loss %, firmness and color, as compared to non-coated control treatments. Conclusions: Result suggests that edible coating enhanced with antioxidants have the potential to extend shelf life of fresh cut fruits and vegetables.

Noni (Morinda citrifolia) leaf extract incorporated methylcellulose active films: A sustainable strategy for browning inhibition in apple slice packaging

Methylcellulose, a prominent polysaccharide prevalent in the food sector, was considered to fabricate the active films with glutaraldehyde as a crosslinker and Noni (Morinda citrifolia) Leaf Extract (NLE) as an active agent. FTIR analysis confirms the intermolecular -OH bonding, and SEM micrograms demonstrate methylcellulose active films' homogeneous, dense morphologic appearance. Due to the crosslinking effect of glutaraldehyde and noni leaf extract, tensile strength (41.83 ± 0.134 MPa) and crystallinity (62.91 %) of methylcellulose films were improved. Methylcellulose active films suppress water and moisture uptake at various relative humidities. The inhibition capability against foodborne pathogens and the excellent antioxidant activity [DPPH (93.191 ± 1.384 %) and ABTS (90.523 ± 1.412 %)] of NLE incorporation suggested that food packed in methylcellulose active films were effective against pathogenic and oxidative attacks. During preservation, to ensure the apple slices' nutritional values, they are covered with physiochemically enhanced methylcellulose active films for up to 120 h. The minimum reduction in vitamin C, reducing sugar content, percentage weight loss, pH, and total phenolic content of apple slices preserved in MGN active films at room temperature suggests it is an affordable and efficient replacement to traditional single-use plastic packaging in the cut fruit industry.

Efeito da técnica de plasma frio na qualidade de frutas armazenadas - Estudo de caso em maçãs

ABSTRACT The consumption of fresh fruits has increased nowadays due to the lifestyle of the consumers. Maintaining the quality and nutritional value of cut fruits during storage is difficult compared to whole fruits. Deterioration of internal and external quality usually occurs in freshly harvested fruits. It is necessary to use different techniques to maintain the quality and increase the shelf life of the freshly cut product. This research studied the effect of treating apple slices with cold plasma once and with filtered water again on quality characteristics (hardness, moisture content, sugar content, carbohydrate content, and color) after being stored for five days. The best treatment was determined using two different pressures of the plasma jet (1 and 5 atm) and two different immersion times (3 and 6 minutes). It was verified the superiority of cold plasma treatment at 5 atm and 3 minutes immersion time in all studied traits, while treatment with filtered water and 6 minutes immersion time was superior concerning the moisture content of apple slices. There is an inverse relationship between L* and a direct relationship between the a* and b* values with the storage time. Therefore, the use of cold plasma treatment is promising in storing cut fruits, extending their shelf life, and improving their quality and safety, which provides fresh fruits.

PERANCANGAN TROLI PANEN BUNGA POTONG GUNA MEMPERMUDAH PEMINDAHAN DARI KEBUN KE TEMPAT SORTIR BUNGA

The high need of the community to use cutting flowers on various occasions as well as the short harvest period, makes cutting-flower farming very potential to develop. Florikultura is a subsector of horticultural farming. The cultivation of flowers in the region of Cihideung West Bandung is one of the producers of cutting flowers with good productivity, cutting fruit yields have a sufficiently high grade in terms of quality, so it is the trust of merchants as well as lovers of cut flowers, to always buy and buy from the region. The research is aimed at producing ergonomic flower harvester aids that can reduce the risk of injury at work. The research began with the identification of complaints of workers using the Nordic Body Map (NBM), as well as working processes towards production of cut fruit (output) and the level of technical efficiency on enterprises in the crop crop process. The evaluation results are then processed using product design concepts. Data collection techniques are conducted with interviews, as well as factors that have a real influence on productivity and the size of the planted land that influence the quality of the crop and the efficiency of work. Keywords: Design; Flower Cutting; Harvest Assistant; Ergonomic.

Effects of clove essential oil (Caryophyllus aromaticus L.) nanoemulsion incorporated edible coating on shelf-life of fresh cut apple pieces

Fresh cut fruit is ready to eat and can be taken on the go. Freshly cut apple pieces are perishable and prone to contamination that can damage its quality. In the current investigation, clove essential oil was used to formulate nanoemulsion (NE) in three distinct concentrations, NE-1 (0.1%), NE-2 (0.5%), and NE-3 (1%), which were then incorporated with Sodium Alginate (SA) based coating solution to impart their qualities to the outer surface of apple pieces. Sodium alginate layer helps to extend the shelf life of fruits by reducing moisture loss, inhibiting microbial growth, and protecting against physical damage. Physico-chemical properties of this solution were investigated using Box–Behnken design after it was employed to coat the freshly cut apple pieces and stored at 4 °C for 14 days. The clove essential oil nanoemulsion's average droplet size and Zeta Potential were in the nanometric range. The addition of increasing concentrations of clove nanoemulsion to the alginate coating solution decreased the zeta potential of the colloidal dispersion from −51.0 to −3.02 mV. The average droplet diameter of the edible coatings containing different clove nanoemulsion concentrations (81.04–3342 nm), whereas sodium alginate edible coating solution (SA) was in micrometric range. The Total phenol content and Antioxidant content of CEO based samples were found to be high as 38.9 mg/ml and 79.1% respectively because of bioactive chemicals and essential oil properties. NE-3 coated apple samples were found to more affective compared with the control and SA coated samples in terms of sensory and shelf-life metrics among all the treatments.

Chitosan-based coating enriched with melezitose alters primary metabolites in fresh-cut pineapple during storage

Demand for minimally processed fresh fruit is increasing due to its convenience. However, the distribution of fresh-cut fruits is limited because of their short shelf life. Pineapple, a popular tropical fruit, sold in fresh-cut form has a shelf life of approximately 5-7 days at 4°C. Chitosan, an edible coating, is commonly used to prolong the shelf life of food products. Similarly, the sugar melezitose has been reported to change during pineapple ripening and may play a role in regulating the shelf life of pineapple. However, the direct effects of this sugar have yet to be studied. The objective of this study was to investigate the effect of chitosan coating with melezitose to prolong the shelf life of fresh-cut pineapple. Full-ripe Bogor pineapples from Okinawa, Japan, were cut into cubes and soaked in either chitosan 1.25%, melezitose 5mg/L, or chitosan+melezitose and stored for 5 days under dark conditions (23.6 ± 0.5°C; relative humidity, 40.0 ± 10.4%). None of the treatments significantly altered the weight loss or color changes in the fresh-cut fruit. However, treatment significantly altered the primary metabolites, namely quinic acid, sucrose, and xylitol based on orthogonal projection to latent structures data with the screening from p-value score. Moreover, cell-wall metabolism is possibly affected in pineapple cut fruit treated by chitosan-melezitose as shown from metabolite sets enrichment analysis. This study showed that chitosan added with melezitose might have potential to prolong the shelf-life of fresh-cut pineapple, providing a basis for further post-harvest studies of the whole pineapple fruit.

Near infrared light penetration in watermelon related to internal quality evaluation

The interaction between near infrared (NIR) light and the sample is a key factor to take into consideration when developing applications using NIR spectroscopy. The aim of this study was to assess the penetration depth of the NIR light through both intact watermelons and the red flesh of the cut fruit, using an interactance NIR system. The results showed a maximum penetration of between 9 and 11 mm in the assays carried out on intact watermelons and 11 mm in the watermelon flesh. The prediction performance of the different NIR system configurations used were compared by quantifying the SSC in intact watermelons in a non-destructive way. The results obtained for the assay in which the illuminated regions were separated by 28 mm (Distance 4) reported the best results for determination of SSC (%) obtaining an R2cv = 0.73 and RMSECV = 0.39 % and an R2p = 0.81 and RMSEP = 0.30 % when the set of data for that distance was split into calibration and internal validation sets.

The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.

Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it was aimed to produce nanofibers with gelatin and curcumin. The effects of gelatin concentration and crosslinking with citric acid on the characteristics of electrospun nanofibers were studied. Gelatin film containing neither citric acid nor curcumin was used as control. Solutions were evaluated by solution conductivity, color analysis, and rheological properties. Obtained nanofibers were characterized by morphological analysis (SEM), antioxidant activity (AA), thermal properties (TGA, XRD, DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis. It was found that the functional groups of gelatin were not changed significantly but some degree of crosslinking was seen, as indicated by the changes in AA, crystallinity, etc. Improvement in antioxidant activities was seen, which was the highest for gelatin and curcumin films (32%). The highest melting temperature (78 °C) and WVP (2.365 × 10-10 gm-1 s-1 Pa-1) was seen for gelatin and curcumin films crosslinked with 0.5% citric acid. Gelatin with curcumin films crosslinked with 1% citric acid showed the lowest crystallinity (1.56%). It was concluded that even though citric acid might not prove to be a stable crosslinking agent for the protein (gelatin), it contributed to the antioxidant nature of the films, along with curcumin. These films are promising candidates to be applied on cut fruits, to reduce water loss and oxidation and hence extend their shelf lives.

<em>Roblox</em> and Meta Verch

<em>Roblox</em> and Meta Verch

Passive fungal spore release from fruit and vegetable solid waste

Food substrates in municipal solid wastes processing facilities and open dumpsites are a source for the release of fungal spores into air and can cause potential health and climate effects. Experiments were conducted in a laboratory scale flux chamber to measure the fungal growth and spore release from representative exposed cut fruit and vegetable substrates. The aerosolised spores were measured using an optical particle sizer. The results were compared to experiments conducted previously with a test species (Penicillium chrysogenum) on a synthetic media (czapek yeast extract agar). Significantly higher surface spore densities were observed for the fungi on the food substrates as compared to that on the synthetic media. The spore flux was high initially and then decreased on continued exposure to air. The spore emission flux normalised to the surface spore densities indicated that the emission from the food substrates was lower than the emissions from the synthetic media. A mathematical model was applied to the experimental data and the observed flux trends were explained in terms of the model parameters. A simple application of the data and the model to release from a municipal solid waste dumpsite was shown.

Effect of Different Storage Temperatures on Quality Changes of Ready-to-Eat Fresh-cut Fruit Trays

Objective: To ensure the storage quality and food safety of ready-to-eat fresh-cut fruits trays, the growth changes of microbial hygiene indicator bacteria (colony count, coliform, mold yeast) in ready-to-eat fresh-cut fruit trays under different temperature conditions were analyzed to assess their food safety risks and to seek the optimal storage time. Methods: The tropical fruits (dragon fruit, mango, papaya, watermelon, sainfoin) were washed, peeled and cut into pieces to produce ready-to-eat fresh-cut fruit trays, which were stored at different temperatures (6°C, 10°C and 15°C), sampled regularly to detect the number of microbial indicators and plotted the growth curves using the national standards for food microbiological testing. Results: It showed that under the storage environment of 6°C, the growth trend of microbial hygiene indicators was not obvious, the contamination level was low, the sensory changes were small, the preservation effect was good, and the shelf life could be within 24h; under the environment of 10°C, the growth trend of hygiene indicators showed a gradual increase, and the sensory quality changed more after 10h, and the best storage time was within 10h. The best storage time is 10h; while 15°C environment, the growth of hygienic indicator bacteria is too fast, sensory in 6h after the color becomes lighter, oozing juice, so 15°C is not recommended for long time storage of ready-to-eat fresh cut fruit plate, in 6h consumption is a safer preservation time frame.

Composite Alginate–Ginger Oil Edible Coating for Fresh-Cut Pears

Fresh-cut fruit is highly perishable due to damage to its external protective skin leading to the acceleration of chemical and biochemical activities, respiration rate, ethylene production, texture softening and moisture loss. Edible films and coatings can provide effective barrier properties to control respiration and transpiration of produce. Sodium alginate and ginger oil have been successfully employed as coating materials in several studies. This study focused on evaluating the effect of composite alginate and ginger-essential-oil-based edible coatings for controlling physiological and microbiological activity in fresh-cut pear during refrigerated storage. A 2% sodium alginate solution with 0.5% ginger oil as a herbal antimicrobial agent was used as coating material and a 2% calcium chloride dip was used for cross linking and firming. Coated cut fruit and control cut fruit were sealed in plastic containers and stored at 4 °C for two weeks. Respiration rate, color, texture, moisture loss and other quality parameters were evaluated during the storage. The coated fruit (both with and without ginger oil) had significantly better retention of product quality with no microbial spoilage up to 15 days as compared to the control fruit which spoiled within a week. The sodium alginate–ginger oil–calcium alginate formulation was recommended as a good composite coating for extending the refrigerated shelf-life of cut pears.

A multifaced approach sheds light on the molecular details underlaying the mechanism preventing enzymatic browning in ‘Majda’ apple cultivar (Malus domestica Borkh.)

Fruit flesh browning is a natural oxidative phenomenon occurring after cutting or processing. This event, manifesting dark-brown coloration, can seriously limit the production and marketability of fresh cut fruit products. Antioxidant compounds can partially prevent this phenomenon, but in turn they can affect the quality and the organoleptic properties of fresh products. In this work we have investigated, through a multidisciplinary approach, the regulation of a natural non-browning phenotype of a particular apple cultivar ‘Majda’ in comparison with the browning reference apple cultivar ‘Golden Delicious’. The results highlight that the non-browning phenotype of ‘Majda’ was controlled by multiple mechanisms, particularly distinguished by a different concentration of chlorogenic acid and the expression of the polyphenol oxidase (MdPPO) gene. The metabolite assessment and gene expression profiling also disclosed the involvement of organic acids and glutathione in the prevention of oxidative browning phenomenon. The peculiar non-browning behavior of ‘Majda’ was also verified by a DPPH• kinetic approach that demonstrated the higher antioxidant activity of this apple cultivar. The results presented in this work proposed ‘Majda’ as a potential parental candidate to be considered for breeding activity oriented to select novel non-browning accessions addressed to ameliorate the sustainability of pre-cut fresh products.

Standardization of jackfruit pickle based on traditional methods practiced by people of Garo Hills, Meghalaya

Jackfruit, which is nutritionally rich, is readily available in Garo Hills but is still underutilized and goes to waste every year. Preparation of pickle can make the fruit available throughout the year as well as minimise wastage. A study was conducted during 2018-19 in the Department of Horticulture, North-Eastern Hill University, Tura Campusto prepare jackfruit pickles using about 75 and 90 days old tender green jackfruits. Three methods were used in the preparation of pickles viz., traditional method (boiling the cut fruit pieces in water to soften them), modified method 1 (steam-heating the pieces in an autoclave for softening the pieces) and modified method 2 (sun-drying the fruit pieces for about 2 hours). Following these three methods, two recipe formulations were used for preparation of pickles, which were fixed by making slight modification to the traditional recipe. Storage studies were conducted of the prepared pickles at a bimonthly interval to study the changes in organoleptic properties and biochemical components. It was found that pickles made from tender jackfruit of about 75-90 days old using modified method 1 with either modified recipe 1 or modified recipe 2, were found to be best in terms of organoleptic properties, overall acceptability and consumer preference. Standardising the method with slight modification to the traditional unscientific method will help utilise the fruits to generate income, create employment as well as provide healthy dietary alternative to the common people.

Production of environmentally friendly attractants for the trap flies Megaselia halterata and Lycoriella ingenue parasites on edible mushrooms in Iraq

Among several tested mushroom-related materials, full-grown compost followed by fermented corn cobs and the compost were the best baits for attracting and catching of both insects M. halterata and L. ingenua. At the same time, there was no effect on attracting insects for the wheat straw, unfermented corn cobs, unfermented bran and water (control). The results proved that the highest attraction in the hunting of the two insects, M. halterata and L. ingenua, was in the treatment of cut fruit bodies for all studied A. bisporus strains, the highest number was 6.49 and 5.43 insects/bait; in the treatment of cut fruits of A.bisporus B62, respectively, At the level of mushroom species, the brown strain of A.bisporus showed the lowest attraction to the studied insects. Chopped fruit bodies and the spawn of some species/strains of oyster mushroom Pleurotus led to the highest interest in insects, followed by the treatment of mashed fruit bodies; the chopped fruits reached the highest attraction of insects for P. eryngii, the number of insects, M. halterata and L. ingenua, was 6.56 and 5.32 insects/bait, respectively. In the combination baits that were made from mixtures of the most efficient treatments resulting from the media and the fruit bodies of the A.bisporus and Pleurotus spp., the results showed that all treatments led to attracting the two insects at a rate of 4.55 - 8.7 insects/bait for M.halterata and 4.06 - 7.82 insects/bait for L. ingenue. The results also showed that there were significant differences in the reduction of both mushrooms A.bisporus and P. ostreatus infection rate by all types of tested baits; the lowest infection rates were in the combination bait treatment, resulting in 1.86 and 2.17%, respectively, compared to the control treatment (without bait) in which the infection rate was 87.3 and 91.25%, respectively. Keywords: Natural baits, Traps, Mushroom flies, Biological control.

Genome-wide analysis of the polyphenol oxidase gene family reveals that MaPPO1 and MaPPO6 are the main contributors to fruit browning in Musa acuminate.

Polyphenol oxidases (PPOs), which are widely present in plants, play an important role in the growth, development, and stress responses. They can catalyze the oxidization of polyphenols and result in the browning of damaged or cut fruit, which seriously affects fruit quality and compromises the sale of fruit. In banana (Musa acuminata, AAA group), 10 PPO genes were determined based on the availability of a high-quality genome sequence, but the role of PPO genes in fruit browning remains unclear. In this study, we analyzed the physicochemical properties, gene structure, conserved structural domains, and evolutionary relationship of the PPO gene family of banana. The expression patterns were analyzed based on omics data and verified by qRT-PCR analysis. Transient expression assay in tobacco leaves was used to identify the subcellular localization of selected MaPPOs, and we analyzed the polyphenol oxidase activity using recombinant MaPPOs and transient expression assay. We found that more than two-thirds of the MaPPO genes had one intron, and all contained three conserved structural domains of PPO, except MaPPO4. Phylogenetic tree analysis revealed that MaPPO genes were categorized into five groups. MaPPOs did not cluster with Rosaceae and Solanaceae, indicating distant affinities, and MaPPO6/7/8/9/10 clustered into an individual group. Transcriptome, proteome, and expression analyses showed that MaPPO1 exhibits preferential expression in fruit tissue and is highly expressed at respiratory climacteric during fruit ripening. Other examined MaPPO genes were detectable in at least five different tissues. In mature green fruit tissue, MaPPO1 and MaPPO6 were the most abundant. Furthermore, MaPPO1 and MaPPO7 localized in chloroplasts, and MaPPO6 was a chloroplast- and Endoplasmic Reticulum (ER)-localized protein, whereas MaPPO10 only localized in the ER. In addition, the enzyme activity in vivo and in vitro of the selected MaPPO protein showed that MaPPO1 had the highest PPO activity, followed by MaPPO6. These results imply that MaPPO1 and MaPPO6 are the main contributors to banana fruit browning and lay the foundation for the development of banana varieties with low fruit browning.

Pengaruh Perbedaan Konsentrasi Maltodekstrin dan Na-CMC terhadap Sifat Fisikokimia Bubuk Buah Semangka Merah

Red watermelon is commonly served as fresh cut fruit or juice. In order to broaden the use of watermelon, it can also be processed into powder. The purpose of this research was to determine the effect of different types of encapsulation and concentrations of Maltodextrin and Na-CMC on the physicochemical properties of watermelon powder. In this research, the red watermelon juice that mixed with maltodextrin and Na-CMC as encapsulants was dried using a cabinet dryer at a temperature of 60-65°C for 6 hours. The treatment levels of maltodextrin were 6%, 12% and 18%, while the Na-CMC levels was 2.5%, 5% and 7.5%. All of the treatments were repeated three times. The tests carried out included moisture content, hygroscopic level, total phenol, antioxidant activity, color and pH. The results showed that the red watermelon powder with the addition of maltodextrin has a water content of 1.68-3.65%; hygroscopic level between 9.27-11.56%; total phenol content of 437.9543-887.9543 mg GAE/g, antioxidant activity of 34.15-75.79% , color of L=49,.0-61,; C=25.4-28.2; H=33.6°-35.7° and pH value of 6.14-6.34. Meanwhile, red watermelon powder with the addition of Na-CMC has a water content of 2.85-3.67%; hygroscopic level 16.87-23.65%; total phenol 224.3183-673.1820 mg GAE/g, antioxidant activity 23.51-72.71% RSA, color with L=42.8-46.0;C=27.8-30.1; H=26.4°-28.7°, and pH 7.10-7.51.Therefore, maltodextrin and Na-CMC can potentially be used for encapsulation of red watermelon powder.