Perishable Fruit Research Articles

Chitosan Nanoparticle-Based Coating as Post-harvest Technology in Banana

Losses during post-harvest management is a common problem faced in the agricultural sector. To prolong the preservation time perishable fruits, such as banana, an edible coating is one alternative method for fruit preservation method. Aims of this research are to utilise chitosan nanoparticle as a good coat and to observe its effect on Cavendish bananas (Musa acuminata AAA group) ripening process. In this study, we synthesised and characterised chitosan nanoparticle, as well as observed chitosan nanoparticle coating effect on fruit ripening process. We showed the ionic gelation method could be used to produce chitosan nanoparticles with an average diameter of 102.4 - 370 nm and the polydispersity index of 0.251 − 0.303. Fourier Transform Infrared Spectroscopy (FTIR) analysis showed a new peak which indicated an interaction of amide groups in chitosan and tripolyphosphate groups in NaTPP. A Scanning Electron Microscope (SEM) showed a smoother skin contour on coated banana compared to control (non-coated). Observations of physical characteristics of bananas ripening showed that fruits coated with chitosan nanoparticles 0.2% has a slower skin discolouration by 2-3 days compared to control treatment.

Improvement of post-harvest fruit characteristics in tomato by fruit-specific over-expression of oat arginine decarboxylase gene

Over-ripening is the key contributor to post-harvest loss of perishable fruits and is also one of the greatest threats to the growers. Delayed ripening of tomato fruits has been suggested as a possible solution to such post-harvest losses. To overcome post-harvest losses, we engineered tomato fruits to accumulate polyamines (PAs) by over-expression of arginine decarboxylase (ADC) gene of PA biosynthetic pathway. The AsADC transgenic fruits contained elevated levels of putrescine, spermidine and spermine content in comparison to the fruits from untransformed plants. In addition, the expression of several ripening-associated genes was also altered. The transgenic fruits displayed a better shelf-life due to decrease in ethylene levels and respiratory activity. The transgenic tomatoes also exhibited improved key processing features along with the elevated levels of lycopene and vitaminC. Our study highlights that the fortification of PAs is a promising approach for the improvement of post-harvest fruit characteristics together with a high quality of produce.

Improvement of microbiological quality, antioxidant content and shelf life of jujube (Ziziphus mauritiana cv. BAU Kul) fruit by gamma irradiation

Postharvest loss of inherently perishable fruits is a matter of serious concern for the farmers and traders. Reduction of postharvest loss is one of the key components for ensuring food security. A study was carried out to reduce the postharvest loss of BAU Kul, an improved variety of jujube fruit (Ziziphus mauritiana), by using gamma irradiation. Different doses of gamma irradiation (0.5, 1.0 and 1.5 kGy) was applied to the jujube fruit samples and the microbiological quality, antioxidant content and shelf life of those fruits were evaluated. Gamma irradiation initially caused significant reduction of the total heterotrophic bacteria, coliform as well as yeast and mold counts. However, the counts increased in both irradiated and non-irradiated fruit samples with the passage of storage period but the increment was significantly less in the 1.5 kGy irradiated samples. Irradiation played active role in the enhancement of total phenolics and flavonoids contents. The concentration of these antioxidants remained higher in irradiated samples in comparison to non-irradiated control samples throughout the storage period. However, the ascorbic acid content decreased gradually with the increase of radiation dose and storage period. The overall acceptability of the fruit samples was determined by the taste-taking panelist. The irradiated (1.0 and 1.5 kGy) fruits were acceptable up to 8 days whereas control and 0.5 kGy irradiated fruits lost their acceptability during storage. The study revealed that 1.5 kGy irradiation can improve microbiological quality and extend the shelf life of jujube fruits (cv. BAU Kul) without significant loss of overall antioxidant content and sensory attributes.

Preservation of Xinyu Tangerines with an Edible Coating Using Ficus hirta Vahl. Fruits Extract-Incorporated Chitosan.

Xinyu tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g., plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)–incorporated chitosan (CS) edible coating on Xinyu tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC50 value of 12.543 mg·mL−1. It was found that the edible coating of FFE–CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE–CS-coated fruits. On the basis of these study results, the FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu tangerines due to the in vivo antifungal activity of FFE.

Biochemical Changes of Dried Fruit of Figs (Ficus carica L.) During Storage

Fig (Ficus carica) is the fig tree, originating in the Mediterranean Basin, has a carnous and juicy pulp, besides being slightly sweetened. Fig is the highly perishable subtropical fruit, therefore, falls into high degradation due to biochemical changes that occur during storage. The purpose of this paper was to establish biochemical changes with a role in modifying the quality of fig fruit (Ficus carica) during the storage period. During storage, fruit containing oil is susceptible to oxidative damage. In order to ensure a high quality of fruit, it is essential to reliably analyze their oxidative status (complex process due to the influence of several factors such as availability of oxygen, light, temperature, microorganisms and enzymes). Samples were packed in 200 mm x 150 mm polyethylene sheets and stored under ambient conditions to study the quality changes during storage for 365 days. The samples were analyzed for quality attributes, such as the measurement of fatty acid profiles, determination of primary oxidation products (Peroxide value), determination of secondary oxidation products (Thiobarbituric acid test), acid value and the refraction index. can help to estimate the shelf life. The result of the study indicated the shelf life for Ficus carica fruit dried was 120 days.

Effects of postharvest application of UV-C radiation on the control of microorganisms and maintenance of quality in strawberries

Because it is a highly perishable fruit, due to its high metabolic activity and water content, the strawberry has a shelf life limited by weight loss, texture alteration and microbiological deterioration. Such susceptibility to proliferation of microorganisms and the occurrence of postharvest diseases, especially some rot, stimulates the study of alternative sanitizing treatments that aims at the maintenance of fruit quality such as ultraviolet radiation, which it exhibits germicidal properties in the region UV-C (200-280nm). The non-formation of residual toxic compounds on the surface of the product, a low cost and the fact of being odorless are advantages of its use in fruits and vegetables.¹ In the present study the objective was to evaluate the efficacy and effects of UV-C radiation in strawberries by applying 0.0 (T1), 1.25 (T2), 2.50 (T3), 3.75 (T4) and 5.0 (T5) kJ/m² and storage at 5.37 ± 0.74 ºC and 53.38 ± 6.84% RH after irradiation. The experiment was conducted in a completely randomized blocks design with three replicates per treatment. In the results, it was not possible to observe some benefits of UV-C in strawberries in relation to their non-use, suggesting it needs further studies with different doses and storage conditions.

Poly lactic acid-quercetin nanoformulation synthesised using <i>Syzygium cumini</i> leaf extract improves the shelf life of tomato at room temperature

Recently a novel approach has been developed for the synthesis of biodegradable nanoparticles (NPs) using plant leaf extracts. Following this approach, quercetin loaded poly lactic acid (PLA) NPs have been synthesised using Syzygium cumini leaf extract as surfactant/stabiliser. In the current study, developed biocompatible nanoformulation of PLA-quercetin was used for the first time to see its effect on shelf life of perishable fruits/vegetables like tomato. Nanoformulation treated tomatoes were evaluated for their total weight loss, total phenolic content, lycopene content, total sugar content, and quercetin content in comparison to untreated tomatoes. Developed nanoformulation was found to be effective in extending the shelf life of tomatoes by at least 10 d at room temperature relative to untreated and pure quercetin treated controls. Importantly, nutritional quality parameters were also maintained along with shelf life of tomatoes upon treatment with nanoformulation. Hence, the PLA-quercetin nanoformulation would be very useful to improve the shelf life of various perishable fruits and vegetables.

Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47.

SUMMARYBacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5% carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75% relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5% CMC and 0.5% CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

Understanding the models of Indian fruit and vegetable supply chains - a case study approach

This study explores different perishable fresh fruit and vegetable (F&V) supply chain models and seeks to understand the issues and challenges that exist within the supply chains. A case study approach using qualitative methods was used to analyse the perishable F&V supply chains in a typical Indian metropolitan city. This study found that supply chain agents set their margins arbitrarily resulting in double marginalisation at each interface of the supply chains. Thus, double marginalisation and inefficiency in the domestic F&V supply chains results in massive wastage. F&V supply chains are impacted unequally and include food perishability, food quality and food safety based on the responsiveness of the supply chains. Insights found in this study will be useful, not only for F&V supply chain stakeholders, but also for policymakers to develop more efficient and responsive supply chain model in India and elsewhere with similar economic settings.

Storability and maintaining quality of banana with pretreatments by preservatives and packaging materials

Banana is the most perishable fruit crop at postharvest conditions. Thus, this experiment intended to study the effect of preservatives and packaging materials as a distinct effect and combination effect for 30 days of storage in 20°C temperature. The study consists of four post-harvest treatments (control, CaCl2, NaCl2, and tap water.) and five packaging materials (control, wooden box, plastic crate, polyethylene plastic bag, and dried banana leaf.). The effect of preservation and packaging materials observed the specific physical and chemical properties of fruit in storage conditions. Among packing materials used, wooden boxes and plastic crate showed reduced weight loss, enhanced marketability, induced TSS content and reduced decay rate. Also, CaCl2 pretreatment was maintained an enhanced physicochemical characteristics of stored banana. In complementary with distinct effect, wooden box and CaCl2 combination shown positive contributions on storage quality maintenance in most parameters. Therefore, the study demonstrated plastic crate packaging, wooden box and calcium chloride treatments of fruit resulted in longer storability and maintained the qualities of fruit.

Storability and maintaining quality of banana with pretreatments by preservatives and packaging materials

Banana is the most perishable fruit crop at postharvest conditions. Thus, this experiment intended to study the effect of preservatives and packaging materials as a distinct effect and combination effect for 30 days of storage in 20°C temperature. The study consists of four post-harvest treatments (control, CaCl2, NaCl2, and tap water.) and five packaging materials (control, wooden box, plastic crate, polyethylene plastic bag, and dried banana leaf.). The effect of preservation and packaging materials observed the specific physical and chemical properties of fruit in storage conditions. Among packing materials used, wooden boxes and plastic crate showed reduced weight loss, enhanced marketability, induced TSS content and reduced decay rate. Also, CaCl2 pretreatment was maintained an enhanced physicochemical characteristics of stored banana. In complementary with distinct effect, wooden box and CaCl2 combination shown positive contributions on storage quality maintenance in most parameters. Therefore, the study demonstrated plastic crate packaging, wooden box and calcium chloride treatments of fruit resulted in longer storability and maintained the qualities of fruit.

A novel statistical approach to assess the quality and commercial viability of a retail branded perishable fruit

ABSTRACTFew studies have investigated sensory quality in multi-varietal fruit brands due to challenges in making comparisons between varieties harvested sequentially throughout the season. Sensory data are collected in crisp form and analysed using a great amount of numerical data. However, human perception is vague and an assessor’s opinion comes in linguistic form. The purpose was to assess the sensory quality of branded apricot using a novel statistical approach. Physicochemical and sensory attributes were determined for two consecutive commercial seasons. Univariate and multivariate models were applied in order to assess quality stability and to create a prediction model. The brand was affected by the presence of different cultivars and the multiple factor analysis demonstrated aroma and juiciness as the most differentiated parameters, while univariate analysis highlighted hardness and mealiness. Use of expert knowledge mixed with information from sample data enabled the development of a fuzzy model. Investigation with consumer test is needed.

Shelf life and proximate composition of tomato (<i>Solanum</i> <i>lycopersicum</i> L.) fruits as influenced by storage methods

Tomato (Solanum lycopersicum L.) is a perishable fruit with a relatively short shelf life. The quality and nutritional value of fresh produce like tomato are affected by postharvest handling and storage conditions. This work aimed at evaluating the effects of storage methods on the shelf life and proximate composition of four varieties of local (Hausa and Yoruba Nigeran land races) and improved (Tropimech and Roma VF) tomato. The mature green fruits of each variety were manually harvested and stored. Three storage structures were employed viz., plastic crate, raffia basket and pot-in-pot refrigerator. Three botanical preservatives (plant byproducts) were used viz., wood ash from shea butter tree (Vitellaria paradoxa), sawdust from African mahogany (Khaya ivorensis) and rice (Oryza sativa) straw. Each preservative was mixed with each variety of tomatoes in 1:2 ratios (1.75 kg of preservative to 3.50 kg of fruits) in each storage device. Shelf life was determined when more than 50% of fruits showed symptoms of shrinkage or spoilage (fruit rot). Proximate analysis was carried out for the amounts of moisture, ash, crude fibre, crude protein, crude lipid and carbohydrate in the stored fruits. Shelf life of all the varieties was enhanced by pot-in-pot refrigerator. Proximate analysis revealed that moisture was highest, followed by carbohydrate in all varieties irrespective of storage structure and preservative. The improved varieties showed higher values of all the proximate parameters when compared to the two local varieties (Hausa and Yoruba).Out of the storage structures, pot-in-pot refrigerator seems to be more suitable to enhance shelf life of tomato fruits without compromising its quality.

Storage of guavas cv. Pedro Sato coated with low molecular weight chitosans

Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which prevents its storage for long periods. Thus there is great interest in the development of new types of packaging that extend its useful life, providing desirable sensory and nutritional characteristics. This study investigated the softening of “Pedro Sato” guavas subjected to treatment with chitosan films of different molecular weights (132, 228 and 245 kDa), at concentrations of 0.5% and 1.5%. Thus the loss of mass, firmness, pectin content and activities of the hydrolytic enzymes pectin methylesterase and β-D-glucosidase were evaluated for eight days of storage at room temperature. The results showed that the product treated with chitosan 245kDa at a concentration of 1.5% showed lower weight loss and loss of soluble pectin content, as well as greater firmness and total pectin content, as compared to the other treatments. The treatment with chitosan 245 kDa at a concentration of 0.5% resulted in lower activities of the hydrolytic enzymes analyzed. When compared with the control, the treatments with chitosan at different concentrations were effective in maintaining the postharvest quality of guavas, extending their life by eight days.

Application of Cold Plasma Technology in Quality Preservation of Fresh Fig Fruit (Siyah): A Feasibility Study

Fig (Ficus carica L.) is a perishable fruit and it needs to use new techniques in order to increase shelf life of this product. In present study, atmospheric cold plasma as a non-thermal treatment was utilized for preserving fresh fig quality. Dielectric barrier discharge plasma was applied to fruits in two steps. Durations of first treatments were 1 and 5 minutes. Based on this step results, main experiments were conducted for 30, 90 and 180s and cold plasma was applied to packed and unpacked fig samples. Quality was sensory evaluated in terms of color, texture, odor, appearance and overall acceptance. Firmness, color indices (L*, a* and b*),, total soluble solids and pH were also determined. Subjective measurements showed significant shelf life improvement of treated figs compared to control samples while objective quality attributes were not changed except pH and a* which are not undesired. Direct application of plasma for 90 s and in-package treatment for 30 s were suggested for further investigation and considering the practical aspects, pulsed plasma processing of packed figs for 30 s is recommended. It is concluded that atmospheric cold plasma has a potential for prolonging the shelf life of fresh fig fruits.

Effect of Storage Temperature and Packaging Material on Shelf Life of Thornless Blackberry

Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freezer (0˚C), refrigerator (4˚C) and room (25˚C) temperatures in a factorial format based on completely randomized design. Results showed a strong positive correlation between fruit weight and marketability (R2 = 0.726). It was confirm that fruit weight loss and shriveling can be an important reason for marketability reduction in blackberry. Blackberries were survived for 14 days at 0˚C, 8 days at 4˚C and only 3 days at room temperature. A downward trend was observed for pH, TA and TSS during the storage as well as for fruit taste and visual color. Fruits TSS was decreased regardless of the packaging materials and storage. Blackberries that were kept in OPS had significantly higher marketability and lower weight loss in comparison with OPCS that caused a reduction in fruit visual color and marketability. Results indicated that OPCS permeability caused higher fruit weight loss in comparison with other treatments. Blackberries in OPCS container had the highest amount of phenolic components following 14 days at 0˚C, which was significantly more than amount of phenolic components of fruits in OPS container. Compared to OPS, OPCS container did not make any improving in its characteristics to reduce fruit water loss that can be possible by using Nano clay particles.

Linkage and association mapping for the slow softening (SwS) trait in peach (P. persica L. Batsch) fruit

Fruit texture is a crucial quality factor influencing consumer preference and shelf life. Peach (P. persica L. Batsch) is a highly perishable fruit subjected to a rapid softening after harvest. Improvement of peach shelf life is an important breeding objective, stimulating the characterization and exploitation of texture-related traits. Variants of melting (M) texture have captured an increasing interest, following the economic success of “Big Top” nectarine, one of the most cultivated varieties worldwide. “Big Top” fruit maintains a crispy texture for an extended period before the onset of the melting phase, prolonging its shelf life. Genetic determinants regulating this complex trait, defined as slow softening (SwS), are still unknown, mainly because of limitations in phenotyping methods. In this work, a mechanical approach for measuring SwS fruit texture was used to phenotype offspring derived from a cross between “Rebus028” (SwS texture) and “Max10” (M texture). Mechanical parameters were used in linkage mapping, allowing the identification of a major QTL on chromosome 8 (qSwS8.1). The presence of this QTL was validated by a genome-wide association study (GWAS) in a panel of accessions phenotyped for mechanical properties. Less significant signals were also detected by GWAS in other genomic regions, suggesting that additional loci may regulate the SwS trait, possibly depending on the genetic background. The inheritance pattern of the SwS trait and the presence of additional loci are crucial aspects to be addressed in future studies, along with a better characterization of other important textural attributes.

The Effect of Edible Chitosan Coatings Incorporated with Thymus capitatus Essential Oil on the Shelf-Life of Strawberry (Fragaria x ananassa) during Cold Storage.

The strawberry is a fruit appreciated in the food industry for its high content of bioactive compounds. However, it is considered a highly perishable fruit, generally attacked by pests of phytopathogenic origin, which decreases its shelf-life. Normally, to diminish the losses caused by pathogenic microbes, coatings of polysaccharides in combination with natural products like essential oils are applied. In this work, we describe the effect of edible coatings from chitosan (CT) incorporating Thymus capitatus essential oil (TCEO), applied to strawberries stored under refrigeration conditions (5 ± 0.5 °C). Different concentrations of TCEO were applied to chitosan coatings, with different effects on the physical and microbiological properties of the strawberries. All the products had greater acceptance and quality than the controls, being more effective those with essential oil incorporation. It is noteworthy that all the essential oil treatments lead to an increase in the shelf-life of strawberries of up to 15 days. Scanning electron microscopy (SEM) analysis of the microstructure showed a decrease in compactness with TCEO introduction, but without compromising food preservation after 15 days. In addition, treated strawberries delayed the loss of physicochemical and antioxidant properties, due to protection against the microbial development of aerobic mesophylls, molds, and yeasts.

Cold chain management in horticultural crops value chains: options for smallholder farmers in Africa

Maintenance of optimal low temperatures from the farm to the consumer (cold chain management) is critical to maintenance of the quality of perishable horticultural commodities and minimize deterioration after harvest. Postharvest losses in fruits and vegetables are estimated to range between 40 to 50% mainly due to poor cold chain. Conventional cold rooms are unaffordable for most smallholder farmers. Some low-cost technologies that have been tested and proven to be effective for cold storage of perishable commodities offer reprieve. Three of them including the Coolbot(TM), evaporative charcoal cooler (ECC) and zero energy brick cooler (ZEBC) were evaluated. The results revealed that temperature differences ranging between 2 and 10°C in comparison to ambient room conditions could be attained with the ECC and ZEBC. Furthermore, they significantly retained higher relative humidity, lowered temperature and preserved quality of perishable fruits and vegetables. These technologies can be promoted and scaled-up for adoption among smallholder farmers with the aim of reducing postharvest losses in perishable horticultural commodities.

Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)

The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).