Post-harvest Losses Of Fruits Research Articles

Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation.

Postharvest losses in fruits and vegetables exert substantial economic and environmental repercussions. Chemical interventions are being widely utilized for the past six decades which may lead to significant health complications. Bioprotection of fruits and vegetables is the need of the hour in which use of lactic acid bacteria (LAB) with GRAS status predominantly stands out. Incorporation of LAB in postharvest fruits and vegetables suppresses the growth of spoilage organisms by synthesizing various antimicrobial compounds such as bacteriocins, organic acids, hydrogen peroxide (H2O2), exopolysaccharides (EPS), and BLIS. For example, Pediococcus acidilactici, Lactobacillus plantarum, and Limosilactobacillus fermentum convert natural sugars in fruits and vegetables to lactic acid and create an acidic environment that do not favour spoilage organisms. LAB can improve the bioavailability of vitamins and minerals and enrich the phenolic profile and bioactivity components. LAB has remarkable physiological characteristics like resistance towards bacteriophage, proteolytic activity, and polysaccharide production which adds to the safety of foods. They modify the sensory properties and preserve the nutritional quality of fruits and vegetables. They can also perform therapeutic role in the intestinal tract as they tolerate low pH, high salt concentration. Thus application of LAB, whether independently or in conjunction with stabilizing agents as edible coatings, is regarded as an exceptionally promising methodology for ensuring safer consumption of fruits and vegetables. This review addresses the most recent research findings that harness the antagonistic property of lactic acid bacterial metabolites, formulations and coatings containing their bioactive compounds for extended shelf life of fruits and vegetables.

Biodegradable films from soyhull cellulosic residue with UV protection and antioxidant properties improve the shelf-life of post-harvested raspberries

Post-harvest loss of fruits and vegetables, and health risks and environmental impact of current plastic packaging warrant new biodegradable packaging. To this end, cellulosic residue from agricultural processing byproducts is suitable due to its renewability and sustainability. Herein, soyhulls cellulosic residue was extracted, solubilized in ZnCl2 solution, and crosslinked with calcium ions and glycerol to prepare biodegradable films. The film combination was optimized using Box Behnken Design and film properties were characterized. The optimized film is translucent and exhibits tensile strength, elongation at break, water vapor permeability, hydrophobicity, and IC50 of 6.3 ± 0.6 MPa, 30.2 ± 0.9%, 0.9 ± 0.3 × 10−10 gm−1 s−1 Pa−1, 72.6°, and 0.11 ± 0.1 g/mL, respectively. The water absorption kinetics follow the Peleg model and biodegrade within 25 days at 24% soil moisture. The film extends the shelf life of raspberries by 6 more days compared to polystyrene film. Overall, the value-added soyhull cellulosic films are advantageous in minimizing post-harvest loss and plastic-related issues, emphasizing the principles of the circular bioeconomy.

Effect of Different Level of Chitosan and Beeswax Edible Coating on Storage Life and Physio-Chemical Properties of Strawberry (Fragaria × ananassa) cv Winter Dawn

The present investigation was done to understand the effect of different edible coating on increasing the shelf-life of strawberry at room temperature. Postharvest losses in fruits are a serious problem due to rapid deterioration during storage. Use of edible coatings over fruits is used to improve their quality and enhance the shelf life. The main purpose of this study was to assess the effect of Chitosan and beeswax coating in extending the shelf-life of strawberry including physio -chemical changes at room temperature. The experiment was laid out in completely randomized design (CRD) with 10 treatments and 3 replications. The treatment consisted of coating material with Chitosan (1.5g%), Chitosan +TPP (1.5g+0.5g%), Chitosan +TPP (1.5g+1%), beeswax (5g), beeswax + TPP (5G+1.5%), Chitosan+ beeswax (0.75g+ 2.5g), Chitosan+ beeswax +TPP(0.75g+2.5g+0.5%), Chitosan+ beeswax +TPP (0.75g+2.5g+1%). Statistical analysis revealed that the treatment chitosan 1.5g+ TPP 1% had the minimum Weight loss 0.08g, while having the maximum amount of Vitamin C 38.45mg/100g, Hardness 8.07 kg/inch2, Bulk Density 1.9g/cm3 and TSS 5.13°Bx. However, Chitosan 1.5g+TPP 0.5% showed maximum Reducing sugar 3.73% and non-reducing sugar 0.92%. While chitosan 0.75g+ beeswax 2.5g+TPP 0.5g have the maximum Total sugar 5.23%.

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 years, the use of chemical products in the agri-food sector has increased by 30%, leading to environmental problems such as harm to main pollinators, high levels of chemical residue levels, development of resistance in various phytopathogens, and health issues. As a response, various organizations worldwide have proposed programs aimed at reducing the concentration of active compounds in these products. Priority is given to alternative treatments that can mitigate environmental impact, control phytopathogens, and ensure low residuality and toxicity in fruits and vegetables. This review article presents the mechanisms of action of three alternative treatments: chitosan, citral, and hexanal. These treatments have the potential to affect the development of various pathogenic fungi found in tropical and subtropical fruits. It is important to note that further studies to verify the effects of these treatments, particularly when used in combination, are needed. Integrating the mechanisms of action of each treatment and exploring the possibility of generating a broad-spectrum effect on the development of pathogenic microorganisms in fruits is essential for a comprehensive understanding and effective management.

Positive effect of lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado

The fungus Colletotrichum gloeosporioides, which is the causal agent of anthracnose disease in green-skinned avocados, is responsible for significant postharvest fruit losses. In this context, strategies should be considered to avoid this problem. The use of essential oil (EO) can represent an alternative to contribute to antifungal activity, avoiding the use of chemical products, as their indiscriminate use can have harmful effects on human health. It is known that essential oil (EO) may exhibit antifungal activity and can be used as an alternative to chemical products. Therefore, the potential of using Lippia sidoides EO to control this fungus was investigated through in vitro evaluation (MIC and EC50) on C. gloeosporioides isolated from avocados. Furthermore, the potential of incorporating this oil with carboxymethylcellulose (CMC) for postharvest treatment in avocados was assessed in vivo to control anthracnose and maintain their physicochemical and sensory quality. The EO from L. sidoides demonstrated a MIC of 125 μl L−1 and an EC50 of 46.83 μl L−1 against this pathogen. The results indicated that the CMC edible coating associated with L. sidoides EO exhibited a positive effect on fruit quality during cold storage. In terms of sensory aspects, avocados treated with L. sidoides EO associated with CMC showed improved appearance compared to the control treatment. These findings suggest that L. sidoides EO has potential in the postharvest treatment of avocados. Additionally, these results are significant and unprecedented for this crop, as research on the postharvest effects of incorporating this EO with edible coatings in avocados is still limited.Graphical

The efficacy of non-equilibrium dielectric barrier discharge in air on the elimination of phytopathogenic fungi from wooden surface

Despite the use of modern transport and storage techniques, post-harvest losses of fruit and vegetables due to diseases are a major global problem. Therefore, it is necessary to stop or prevent the development of infectious diseases at all stages of plant production. In response to this problem, we proposed an atmospheric plasma with a dielectric barrier discharge (DBD) in air as a biocidal technique for the eradication of phytopathogens: Fusarium oxysporum, Alternaria alternata, and Botrytis cinerea. The reactor used in our experiments generates UV photons, electrons, ions and reactive oxygen/nitrogen species, which are highly effective as biocidal agents. The effectiveness of eliminating these fungi using DBD plasma was initially studied on artificially inoculated wooden discs and it was shown that plasma treatment for 3 min (27 ± 13) s, 5 min (32 ± 7) s, and 9 min (53 ± 30) s resulted in the destruction of 90% of F. oxysporum, A. alternata, and B. cinerea, respectively. Extending the treatment time to 20 min was sufficient to cause a lethal effect on fungi naturally contaminating the surfaces of wooden storage boxes. Plasma treatment induced damage to the cell envelope and stimulated the formation of intracellular ROS, leading to leakage of cytoplasmic contents and ultimately cell death. It was confirmed that multiple exposures of these microorganisms to plasma did not induce fungal resistance to this disinfection method.

Chemical Composition, Physicochemical Properties, and Sensory Attributes of Pawpaw-Banana Mixed Fruit Leather

Fruits offer nutrient‐dense and satiety choice for a healthy diet; However, they are highly perishable and prone to progressive undesired changes if stored untreated. Post-harvest losses in fruits vary between 15-90% in developing countries. In order to reduce fruits post-harvest losses, it is important to process them into shelf stable products such as fruit leather. Thus, this study assessed the quality attributes of pawpaw-banana mixed fruit leather. The fruit leather was produced by blending varying proportions of banana puree (0 – 40%) with pawpaw puree, and evaluated for chemical and physicochemical properties, carotenoid contents, antioxidant activities, microbiological characteristics and sensory attributes. The vitamin C contents (13.07 mg/100 g) and brix level (12.0 obrix) of the 70%pawpaw leather were the highest among the mixed fruit leather. The beta-carotene and lycopene contents of the mixed fruit leather ranged from 19.78 – 31.88 mg/100g and 70.47- 91.95 mg/100g, respectively. The total phenolic and the FRAP contents of the mixed fruit leather are 0.65 – 0.86 mg/GAE g and 2.34 – 3.84 mmolFe2+/g respectively, while that of the plain pawpaw leather was 0.61 mg/GAE g and 4.11 mmolFe2+/g for total phenolic and the FRAP. The total bacteria count in the fruit leather were within the safe level, while the total coliform and total fungi were not detected. The sensory evaluation results showed that 70%pawpaw leather was highly rated for flavor, taste, texture and overall acceptance. Thus, 70% Pawpaw leather is recommended due to its high nutritional value and sensory attributes.

Development of evaporative cooling mobile vending cart for vegetables

Post-harvest losses of fruits and vegetables are impacted by lack of adequate low-temperature storage and transportation facilities. The present traditional vending system of handling fruits and vegetables by street vendors causes loss of weight due to lack of cooling system. Solar powered evaporative cooling vending cart operating at reduced temperature was developed and evaluated for its performance loading vegetables namely spinach, fenugreek, brinjal, tomato, cucumber and chilly in the month of February, April and September. The mean drop in temperature was observed 10.21±0.41°C, 8.97±0.46°C and 3.37±1.21°C, whereas mean per cent-increase in relative humidity was 216.54±46.77%, 184.59±12.63% and 130.20±5% observed inside the storage chamber during the month of February, April and September, respectively. Per cent saving in physiological loss in weight (PLW) was highest (62.5%) in spinach, followed by tomato (57.27%), brinjal (53.62%), cucumber (51.97%), chilly (31.69%) and fenugreek (30.30%) as compared to ambient (control). Saving in weight was more than 0.14kg.kg-1 of vegetables over control.

Application of electrolysed water in post-harvest treatment of fruits and vegetables

Post-harvest losses in fruits and vegetables have triggered the interest of scientists to look for alternative methods for treatment of horticultural produce after harvest for inactivation of pathogens without causing any ill effects.

Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens

Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining the quality of exported commodities to distant countries continues to pose a challenge. To address these issues, the application of bioactive compounds, such as essential oils, has gained recognition as a means to extend shelf life by acting as antimicrobials. Herein, we have undertaken an innovative approach by nano-encapsulating cinnamon-bark essential oil using whey protein concentrate and imbibing nano-encapsulates into food-grade wax commonly applied on produce surfaces. We have comprehensively examined the physical, chemical, and antimicrobial properties of this hybrid wax to evaluate its efficacy in combatting the various foodborne pathogens that frequently trouble producers and handlers in the post-harvest processing industry. The coatings as applied demonstrated a static contact angle of 85 ± 1.6°, and advancing and receding contact angles of 90 ± 1.1° and 53.0 ± 1.6°, respectively, resembling the wetting properties of natural waxes on apples. Nanoencapsulation significantly delayed the release of essential oil, increasing the half-life by 61 h compared to its unencapsulated counterparts. This delay correlated with statistically significant reductions (p = 0.05) in bacterial populations providing both immediate and delayed (up to 72 h) antibacterial effects as well as expanded fungal growth inhibition zones compared to existing wax technologies, demonstrating promising applicability for high-quality fruit storage and export. The utilization of this advanced produce wax coating technology offers considerable potential for bolstering food safety and providing enhanced protection against bacteria and fungi for produce commodities.

Storage Stability Assessment of Indigenous Guava Fruits (Psidium guajava L.) cv. “Gola” in Response to γ-Irradiation

Postharvest losses in fruits and vegetables pose a key challenge to the global horticulture industry. Improved storage stability of horticultural commodities through irradiation is a technological intervention which has greater compliance over more than 60 foods and food products. The present study was intended to explore the effect of γ-irradiation doses on the postharvest quality of fresh guava fruits stored under ambient (temperature 20 ± 2 °C, RH 85%) conditions. Various storage specific quality attributes including physiological weight loss, respiration rate (CO2), ethylene estimation, ripening index, fruit firmness, ascorbic acid, nutraceutical potential, and enzyme kinetics were evaluated during postharvest storage at four days of interval. The results indicated that the fruits irradiated at doses (0.8 kGy and 1.0 kGy) exhibited significant reduction in physiological parameters in contrast with untreated fruit samples. Firmness, total phenolic compounds, flavonoids, and radical scavenging activity were successfully retained in irradiated fruit samples up to twenty days of storage. The respiration and ethylene production rates were suppressed in irradiated guava fruits compared to control. Moreover, it has also been discovered that the fruits exposed to 1.0 kGy had considerably decreased the polyphenol oxidase (PPO) activity compared to nonirradiated fruits, thus resulting in lowering the enzymatic browning. Aside from that, irradiation guava fruits had considerably enhanced antioxidant enzyme activity ( P ≤ 0.05 ) in terms of catalase, peroxidase, and superoxide dismutase. In conclusion, the study revealed that γ -rays irradiation doses up to 1.0 kGy might be considered effective to improve the postharvest storage of native guava fruits variety with intact nutritional attributes.

Development and Performance Evaluation of a Novel Solar Dryer Integrated with Thermal Energy Storage System for Drying of Agricultural Products.

Passive solar dryers play a crucial role in reducing postharvest losses in fruits and vegetables, especially in regions like sub-Saharan Africa with low electrification rates and limited financial resources. However, the intermittent nature of solar energy presents a significant challenge for these dryers. Passive solar dryers integrated with thermal energy storage (TES) can reduce intermittence and improve the drying efficiency. Currently, phase change materials (PCMs) are popular heat storage materials in dryers, and paraffin wax dominates. The main problem with the use of PCMs is that it is necessary to closely constrain the temperature range of the process during charging and discharging. This can be a difficult condition to meet in simple solar dryers due to the variable availability of solar radiation. Instead, solid-phase materials, such as sand and rocks, are often used. Soapstone is one of the natural rocks with good thermal properties, but it has yet to be used as a TES material in solar dryers for drying agricultural products. Therefore, the main objective of the present study was to develop a novel solar dryer integrated with soapstone as a TES material and evaluate its performance. The proximate analysis to examine the quality of dried products using the developed technology was also carried out. The comparative experiments for the developed dryer were conducted in two modes: dryer with TES materials and without TES materials, and the results were compared with open sun drying (OSD) by drying 50 kg of fresh pineapple and carrot at different times. The drying times for pineapples in the dryer with TES, without TES, and OSD were 13, 24, and 52 h, respectively. However, the drying times for carrots in the dryer with TES, without TES, and OSD were 12, 23, and 50 h, respectively. Notably, the dryer integrated with TES materials could supply heat for around 3-4 h after sunset. The thermal efficiency of the dryer, collector efficiency, and storage efficiency of TES materials were calculated and found to be 45, 43, and 74.5%, respectively. Proximate analysis indicated that the dryer integrated with TES materials effectively maintained the quality of the dried products compared to OSD. Solar dryer integrated with soapstone showed great promise as sustainable and efficient solutions for reducing postharvest losses and enhancing food security in resource-constrained regions like sub-Saharan Africa.

Evaluation of chitosan-Ag/TiO2 nanocomposite for the enhancement of shelf life of chili and banana fruits

Post-harvest losses of fruits and vegetables account for a large share of food waste in the world due to improper handling and packaging. By using the sol-gel method, Ag/TiO2 nanocomposite was prepared in this study from micro-sized commercial TiO2 powder and incorporated in a chitosan-cellulose matrix for the purpose of promising food packaging. The particle size and distribution of Ag nanoparticles (9.2437 nm size) confirmed their successful inclusion in the TiO2 surface. The morphology of the package assured the successful and uniform disbursement of Ag/TiO2 nanocomposite into the chitosan-cellulose matrix, which led to enhanced water resistance and photocatalytic activity. The developed package is proficient in hindering the growth of fecal coliform bacteria (Esche (Escherichia coli) by 9 mm in the agar plate. Moreover, the efficient application of chitosan-Ag/TiO2 nanocomposite in food coating and packaging was examined in extending shelf life, minimizing water loss, and preventing microbial infection during the storage of chili (up to 7 days at 37 °C) and banana, respectively. It can be concluded from the results that chitosan-Ag/TiO2 nanocomposite-based food coating and packaging have competent potential for enhancing the shelf life of moist foods.

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Innovative technologies in the food industry are focused on integrated approaches to improve the sustainability of the food system that cover the whole supply chain. Huge post-harvest losses of fruits and vegetables and the use of synthetic chemical preservatives for this purpose are a matter of grave concern for any country. High demands for safe and healthy food have contributed to maximizing efforts to investigate post-harvest technology. Since fruits and vegetables are extremely perishable foods, they require the best post-harvest methods to maintain their storage stability and increase shelf-life. A solution for this emerging problem was found in the application of nanoemulsion edible coatings, described as thin-layered edible coatings or films with the possibility to provide additional benefits such as antioxidant and antimicrobial properties. These coatings provide protection against moisture loss, respiration, gaseous exchange, microbial spoilage, etc., offering promising results to safeguard the physicochemical during the time of storage and transportation of fruits and vegetables. This review summarizes the newest studies of nanoemulsion coatings on fresh products, providing valuable information regarding preparation and application methods and applied polymers and bioactives. Moreover, it gives a detailed description of the influence of nanoemulsion coating application (shelf-life, weight loss, colour, etc.) on fresh fruits and vegetables during storage.

Design and fabrication of a gripper propotype for a fruit harvesting machine

In Vietnam, post-harvest losses of fruits and vegetables are very high. According to analysis reports, Vietnam must invest more in harvesting and post-harvest technologies to enhance the global competitiveness of agricultural products, including fruits and vegetables. Fruit harvesting machines are an effective solution to enhance the quality of agricultural products, including fruits and vegetables. The gripper can be considered the most important component of a harvesting machine when it comes to horticulture products, since it acts as interface between the robotic system and product. To pick up fruits, which frequently have complex shapes and poor mechanical properties, a gripper must be designed carefully. In addition to being able to pick the produce, it is crucial that a gripper does not damage the fruit during harvest. The weak force may cause the gripper to be unable to pick the fruit. If excessive force is applied or improper picking technique is used, the grippers could damage fruits. However, Vietnam has not widely adopted the use of automatic machine in agriculture. This is due to the uniqueness of fruits in each region; for example, fruits in Vietnam have their own shape and mechanical properties. Therefore, it is occasionally inappropriate to utilize harvesters that have already been imported. This paper shows the development and fabrication of a gripper for common Vietnam fruit grasping. A new prototype has been fabricated by 3D printing method and tested in the laboratory. The prototype of a gripper has been subjected to simulation and experimental testing with real fruits to verify that the proposed model is capable of meeting all objectives’ requirements. The proposed gripper was straightforward and efficient. The developed device exhibited dependability and stability and is suitable for farmers who require independent harvesting. In addition, the designed gripper can be produced at a lower cost than comparable machines developed by other commercial products. Key words: Harvesting machine, gripper, Solidwork, prototype, 3D printing, low-cost production

Design of a Cooling System Integrated with Ultraviolet Light for Preservation of Fruits and Vegetables at Variable Tropical Weather Conditions: A Case Study of Arusha, Tanzania

Post-harvest losses of fruits and vegetables pose significant challenges, especially in tropical climates. This study introduces the development and performance evaluation of a solar-powered evaporative cooling storage system integrated with ultraviolet light (UV) designed for preservation of perishable fruits and vegetables. The cooling chamber supplied with ultraviolet lamp was developed using locally available materials such as sisal, sponge, and bricks. The performance of the system was evaluated in terms of air temperature decrease, relative humidity increase, and evaporative cooling power capacity both for sunny and cloudy tropical weather conditions. The study reveals that activating the UV light considerably extends the shelf life of fruits and vegetables. The system was able to extend the shelf life of perishable products by up to 21 days when exposed to ultraviolet light and by 9 days when not exposed to ultraviolet light. On sunny days, active system operation leads to an average temperature reduction of 5.0 °C, along with a relative humidity increase of 23%. On the contrary, on cloudy days, the cooling impact diminishes slightly, resulting in temperature decrease of approximately 3.5 °C and relative humidity increase of 18%. These findings emphasize the potential of the solar-powered evaporative cooling system, combined with UV light treatment, as a viable approach to combat post-harvest losses in tropical environments.

RNA-Seq of Tomato Fruit-Alternaria Chitin Oligomer Interaction Reveals Genes Encoding Chitin Membrane Receptors and the Activation of the Defense Response

The tomato is an economically important crop worldwide, although fungal infections by Alternaria alternata are the main cause of large postharvest fruit losses. One alternative to chemical control is the induction of the defense mechanism of plants with natural molecules such as chitin. Chitin is a polysaccharide of the fungal cell wall that is recognized by plasma membrane receptors that activates the transcription of plant defense genes. Because there is little information on the genes involved in chitin perception and defense responses to fungal chitin oligomers in tomato fruits, the main objective of this study was to identify pattern recognition receptor-associated genes in tomato fruits that perceive chitin oligomers from the necrotrophic fungus A. alternata using RNA-Seq. Chitin oligomers were obtained from A. alternata via enzymatic treatment. Tomato fruits in the pink ripening stage were exposed to these chitin oligomers for 30 min. The induction of tomato genes encoding a plasma membrane receptor that recognizes fungal chitin (LRR, RLK, SlLYK4, and SlCERK1) was observed 30 min after treatment. Similarly, the perception of Alternaria chitin oligomers triggered the induction of genes involved in signaling pathways regulated by ethylene and jasmonic acid. Further, activation of plant defense phenomena was confirmed by the upregulation of several genes encoding pathogenesis-related proteins. The scientific information generated in the present work will help to better elucidate tomato fruit’s response to pathogens and to design protocols to reduce postharvest losses due to fungal infection.

Analyzing the existing value chains of fruits and vegetables in selected upazilas of Bangladesh

Reducing postharvest losses of fruits and vegetables is a major pathway to food and nutrition security in Bangladesh. A survey was conducted in 30 selected upazilas of Bangladesh from February to October 2021 to explore the nature and magnitude of postharvest losses. This study assessed the knowledge gap, attitudes and practices of the value chain’s key actors, and the status of market opportunities in the country. A total of 515 farmers and 295 traders were interviewed from selected upazilas of the country. The findings of this study revealed that 50-70% of growers showed a positive attitude toward good agriculture practices (GAP), maturity indices, and the role of good packaging in keeping the products safe for consumers. More than 41% of farmers aggregated their harvested commodities beside the field on direct soil contact under open sunlight. Only 27% of farmers and traders washed fruits and vegetables before marketing, of which 32% used unsafe water found in the canal or ditches. On average, 86.91% of farmers and traders sorted out their products before marketing for a better price. More than 56% of farmers and traders used jute or nylon sac for packaging fresh fruit and vegetables. Nevertheless, only 20.2% of farmers and 24.41% of traders used plastic crates as packaging containers. Generally, the farmer used different local vehicles, including three-wheeler van, rickshaw, bi-cycle, tempo, etc. In contrast, the traders transported their produce to the wholesale market using a truck and pick-up van. The average postharvest losses were estimated 12.5% at the farm level, whereas 6.7% at trader’s level up to the wholesale market. Int. J. Agril. Res. Innov. Tech. 13(1): 123-130, June 2023

Fabrication and performance evaluation of a wooden cabinet dryer for value addition of fruits for micro-, small and medium-scale enterprises (MSMEs)

Dried fruits contribute immensely to breakfast menus and snacks for most people. A wooden cabinet dryer was fabricated and used to dry mango, pineapple and papaya to assist processors and micro-, small and medium-scale enterprises (MSMEs) gain economic advantage of dried fruits and reduce the high postharvest losses of fruits. The performance assessment of a wooden cabinet dryer was conducted to determine its effect on the weight of fruits (4.8–12.0 kg), yield (12.4–14.4%) and drying temperature (65°C) over a period of six to eight hours. Additionally, the efficiency (13.49–14.38%) of the wooden cabinet dryer was based on the full capacity load of the three fruits (40.0–50.0 kg), initial moisture content (82.60–84.20% w/b), final moisture (13.50–15.80% w/b) and drying time (10–12 h). The proximate composition of the three fruits was observed for protein (2.8–3.9 g/100g), ash (1.9–3.4 g/100g), fat (0.2–4.3 g/100g), carbohydrate (90.9–92.4 g/100g) and energy (387.5–414.0 Kcal/100g). The drying efficiency of the wooden cabinet dryer was highest for drying pineapple among the three tropical fruits and has the potential of reducing the operational cost associated with processing dried fruits.

Vinegar Production using <i>Acetobacter aceti</i> Isolated from Over-ripped Bananas

The demand for food and food preservatives rises with population growth, and post-harvest fruit losses are widespread in emerging nations, particularly in Nigeria. In order to avoid the usage of chemically produced preservatives, it is essential in today's society to convert waste into vinegar, which can be utilized as an organically created preservative. In essence, vinegar production is a two-phase fermentation process that includes fermentation to alcohol and acetic acid, respectively. In this study, Baker’s yeast (Saccharomyces cerevisiae) was introduced into banana worts with a view to fermenting into alcohol (Ethanol) for 7 days, after which acetic acid bacterium (Acetobacter aceti) isolated from over-ripped bananas was inoculated into the produced alcohol to form vinegar. Analyses carried out on the produced vinegar were done using acetic acid and Fourier transform infra-red (FTIR) assays, which gave 1.4 – 4% and stretching vibrations at 1283 cm-1, 1640 cm-1, and 3260 cm-1, respectively. The findings in this study have shown that over-ripe bananas, which were previously thought of as waste, can be transformed into very valuable commodities, consequently enhancing human health and facilitating environmental safety. Results showed that over-ripe banana wort is a good raw material appropriate for fermentation- based ethanol production and vinegar manufacturing using ethanol.