Postharvest Shelf Life Research Articles

Enhancing shelf-life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post-impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low-density polyethylene pouches and shrink-wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post-impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy. Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf-life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf-life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf-life of broccoli. The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry.

H2O2-mediated cell wall remodeling and pectin demethylesterification are involved in maintaining postharvest texture of table grape by sulfur dioxide

Berry texture affects consumer acceptance and postharvest shelf life of table grapes. This study elucidates how sulfur dioxide (SO2) treatment maintains grape texture quality, focusing on the role of hydrogen peroxide (H2O2)-mediated cell wall modifications. SO2 treatment exhibited effects similar to those of H2O2 treatment, resulting in firmer berries with more intact cell wall structures, higher contents of chelate-soluble pectin, sodium carbonate-soluble pectin, hemicellulose, and cellulose, with lower levels of water-soluble pectin compared to untreated fruit. Moreover, it delays pectin nanostructure disassembly and reduces degree of pectin methylesterification, which facilitates the formation of calcium bridges between demethylesterified pectin and increased calcium ions, thereby strengthening the cell wall and weakening enzymatic pectin degradation. Conversely, combining ROS generation inhibitors with SO2 mitigated these effects. Overall, these findings highlight the role of H2O2-mediated cell wall modification in maintaining grape postharvest texture through SO2 treatment, providing new insights for managing grape postharvest softening.

Effect of High CO2 Controlled Atmosphere Storage on Postharvest Quality of Button Mushroom (Agaricus bisporus).

The Agaricus bisporus (Button mushroom) stands out as one of the most prolific edible fungi which offers robust flavor and nutrition. Nonetheless, this mushroom contains high moisture levels and intense respiration. Without appropriate postharvest preservation techniques, the button mushroom readily experiences browning and senescence. To ensure optimum quality, prompt cooling and appropriate storage conditions are essential. This present research investigated the postharvest quality of button mushrooms stored in a controlled atmosphere (CA) with different initial gas compositions. The findings revealed that button mushrooms in the CA group demonstrated considerable enhancements in appearance and overall quality, effectively delaying browning and senescence compared to those in the control group. The optimal gas composition is 1-3% O2 and 15-17% CO2 (CAII), which effectively inhibited the expression of polyphenol oxidase (PPO)- and lactase (LAC)-related genes in the button mushroom, maintaining a high L* value. Furthermore, the application of 1-3% O2 and 15-17% CO2 (CAII) not only preserved visual quality but also extended the postharvest shelf life of the button mushroom by minimizing metabolic activities that contribute to senescence. Moreover, 1-3% O2 and 15-17% CO2 (CAII) storage also reduced the expression levels of genes associated with ethylene synthesis, which is reflected in the gradual decrease in cell membrane permeability. Consequently, this research underscores the critical importance of controlled atmosphere storage in improving the marketability and sustainability of this widely consumed mushroom.

Genome-wide association studies in a diverse strawberry collection unveil loci controlling agronomic and fruit quality traits.

Strawberries (Fragaria sp.) are cherished for their organoleptic properties and nutritional value. However, breeding new cultivars involves the simultaneous selection of many agronomic and fruit quality traits, including fruit firmness and extended postharvest life. The strawberry germplasm collection here studied exhibited extensive phenotypic variation in 26 agronomic and fruit quality traits across three consecutive seasons. Phenotypic correlations and principal component analysis revealed relationships among traits and accessions, emphasizing the impact of plant breeding on fruit weight and firmness to the detriment of sugar or vitamin C content. Genetic diversity analysis on 124 accessions using 44,408 markers denoted a population structure divided into six subpopulations still retaining considerable diversity. Genome-wide association studies for the 26 traits unveiled 121 significant marker-trait associations distributed across 95 quantitative trait loci (QTLs). Multiple associations were detected for fruit firmness, a key breeding target, including a prominent locus on chromosome 6A. The candidate gene FaPG1, controlling fruit softening and postharvest shelf life, was identified within this QTL region. Differential expression of FaPG1 confirmed its role as the primary contributor to natural variation in fruit firmness. A kompetitive allele-specific PCR assay based on the single nucleotide polymorphism (SNP) AX-184242253, associated with the 6A QTL, predicts a substantial increase in fruit firmness, validating its utility for marker-assisted selection. In essence, this comprehensive study provides insights into the phenotypic and genetic landscape of the strawberry collection and lays a robust foundation for propelling the development of superior strawberry cultivars through precision breeding.

Association of SO2-Generating Pads before Packaging and during Cold Storage to Extend the Conservation of 'Italia' Table Grapes.

The SO2-generating pads contain different concentrations of sodium metabisulfite, which absorbs water from the grapes' transpiration, releasing SO2 gas, and there are slow-(SlowSO2) and dual (DualSO2)-releasing pads (fast release in the first 48 h and slow for up to 60 days). The ultra-fast SO2-generating pad (FieldSO2) releases the SO2 quickly for up to 6 h, and it was designed to be used soon after the harvest and until the grapes' packaging. The goal was to study the effect of FieldSO2 associated with SlowSO2 and DualSO2 pads on gray mold incidence and physicochemical and appearance characteristics of 'Italia' table grapes. Grapes were harvested from a commercial vineyard in Parana, Brazil, in 2020 and 2021, and packaged in cardboard boxes, and the treatments were as follows: control (without SO2-generating pads); FieldSO2 + SlowSO2; and FieldSO2 + DualSO2. After 30, 45, 60, 75, and 90 days of cold storage (1 ± 1 °C), the grapes were assessed for gray mold incidence, mass loss, shattered berries, stem browning, and filamentous fungi on the surface. The use of FieldSO2 associated with SO2-generating pads is effective in controlling gray mold on 'Italia' table grapes, especially the treatment FieldSO2 + DualSO2, which provides the lowest incidence of the disease up to 90 days of cold storage, while the combination with SlowSO2 results in intermediate efficacy. Treatments combining these SO2-generating pads extend the postharvest shelf life of 'Italia' grapes, with few shattered berries, low mass loss and freshness of the rachis without impairing the bunch's appearance.

Carboxymethyl cellulose based edible nanocomposite coating with tunable functionalities and the application on the preservation of postharvest Satsuma mandarin fruit

This study introduces an innovative carboxymethyl cellulose (CMC)-based edible nanocomposite coating, with two-dimensional layered double hydroxide nanosheets (2D LDH-NSs) and shellac, engineered to address challenges in fruit preservation. The synergistic integration of shellac and LDH-NS into the CMC matrix is strategically designed with tunable functionalities, encompassing wettability, gas barrier, and tensile properties. Our findings reveal that incorporating shellac and LDH-NS significantly improves the coating's wettability on the mandarin fruit surface, thus bolstering its adherence and uniformity, alongside enhancing its water vapor barrier efficacy and influencing the oxygen permeability. The application of this novel edible nanocomposite coating on Satsuma mandarin (Citrus unshiu Marc.) fruits has yielded promising outcomes in prolonging postharvest shelf life while preserving essential quality attributes, including peel surface morphology, weight loss, hardness, color retention, and nutritional values. Our work signifies a significant leap forward for the edible coating technology and bolsters the postharvest preservation of perishable fruits.

Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango

The surface properties of Keitt mango and wettability of chitosan (CH) coatings containing ethyl lauroyl arginate (LAE, an ionic surfactant), and sucrose monolaurate (SML, a non-ionic surfactant) were investigated. The Keitt mangoes were coated with different chitosan-based solutions and stored at room temperature (25.0 ± 0.6 °C) for 35 days. The Keitt mango surface had low surface energy (<100 mN/m) with high dispersive component (17.70 ± 1.49–22.86 ± 1.02 mN/m). SML and LAE surfactants significantly (P < 0.05) lowered the surface tension of the CH coating solution by 6.94, and 24.13 mN/m, respectively. As a result, the wettability of CH based coating on mangoes was improved to −68.37 ± 0.01 mN/m (CH-SML), and −30.29 ± 0.00 mN/m (CH-LAE) compared with CH (−76.45 ± 0.04 mN/m), resulting in smooth and homogeneous coatings. The storage test results indicated a significant reduction (P < 0.05) in disease incidence and weight loss by the CH-SML and CH-LAE coatings and the coated mangoes were firmer with lower pH values compared with the control. This study suggests that CH-LAE and CH-SML coatings can effectively extend the shelf-life of Keitt mangoes by 10 and > 15 days, respectively.

Curcumin-mediated photodynamic treatment to extend the postharvest shelf-life of strawberries.

This study investigated the potential use of curcumin-mediated photodynamic treatment as a postharvest decontamination technique to reduce microbial load and growth and therefore extend the shelf life of strawberries. Curcumin was applied on strawberries, followed by illumination and storage at 4°C for 16 days. Strawberries were evaluated for decay, microbial load, and physicochemical properties such as weight loss, color, and firmness during storage. The findings revealed that curcumin-mediated photodynamic treatment effectively reduced the decay incidence and severity in strawberries, with 20% less decay occurrence compared to untreated fruits, which was shown to be dependent on curcumin concentration. While a complete reduction in microbial load was observed upon treatment, microbial growth remained unaffected throughout storage. Moreover, photodynamic treatment did not show any adverse impact on color properties and firmness of strawberries. This eco-friendly technique presents potential for fruit's shelf-life extension, although optimization of treatment parameters and photodynamic unit design seems to be essential.

The Role of Protein Post-Translational Modifications in Fruit Ripening

Fruit ripening represents a multifaceted biological process intricately controlled by an array of plant hormones, transcription factors, and epigenetic modifications. These regulatory mechanisms are crucial in determining fruit quality and post-harvest shelf life. Recent advancements in proteomics have shifted the focus toward understanding protein post-translational modifications (PTMs), which play a crucial role in modulating protein function. PTMs enhance protein activity and stability by altering their properties after biosynthesis, thereby adding an additional layer of regulation to the ripening process. This paper provides a comprehensive review of the roles of PTMs, including ubiquitination, phosphorylation, redox modifications, and glycosylation in regulating fruit ripening. Emphasis is placed on the intricate interplay between these PTMs and key regulator factors such as plant hormones, transcriptional mechanisms, and epigenetic modifications. By exploring these interactions, this review seeks to enhance our understanding of the complex regulatory network underlying fruit ripening and to offer novel perspectives on strategies for fruit preservation.

Towards Characterization of Hass Avocado Peel and Pulp Proteome during Postharvest Shelf Life.

In recent years, avocados have gained worldwide popularity as a nutritive food. This trend is causing a rise in the production of this fruit, which is accompanied by several problems associated with monocultural practices. Despite massive economic gains, limited molecular and structural information has been generated about avocado ripening. In fact, limited studies have attempted to unravel the proteome complexity dynamics of avocado fruit. We therefore conducted a comparative proteomics study on avocado peel and pulp during the postharvest shelf life using tandem mass tag synchronous precursor selection triple-stage mass spectrometry. We identified 3161 and 1128 proteins in the peel and pulp, respectively. Peels exhibited major over-accumulation of proteins associated with water deprivation and oxidative stress, along with abscisic acid biosynthesis. Ethylene, jasmonic acid, phenylpropanoid, and flavonoid biosynthesis pathways were activated. Structurally, we observed the accumulation of lignin and a reduction in cuticular thickness, which coincides with the reduction in the levels of long-chain acyl-coenzyme A synthetase and a marginal increase in 10,16-dihydroxyhexadecanoic acid. Our study sheds light on the association of proteome modulation with the structural features of Hass avocado. Its detailed characterization will provide an alternative for better preservation during the postharvest period.

Adsorption of ethylene and 1-methylcyclopropene (1-MCP) on Al-doped graphene structure: A DFT study for gas sensing application

Ethylene is the ripening hormone of fruits and vegetables. 1-Methylcyclopropene (1-MCP) is used as the inhibitor of the ethylene actions for extending the postharvest shelf life of the plants. To control the ripening and extending the shelf life of the plants, the adsorption characteristics of ethylene and 1-MCP on Al-doped graphene structure (AlG) were investigated as a gas sensing application by density functional theory (DFT) calculations. The geometric structures were optimized, HOMO and LUMO, energy gap, adsorption energies, the density of states (DOS), electrostatic potential (ESP) and the global reactivities were calculated for different distances between the adsorbed ethylene or 1-MCP and the adsorbent AlG. Chemisorption and physisorption interactions were analyzed. For the chemisorption process of ethylene and 1-MCP on AlG, the adsorption energies were 19.34 kJ/mol and 56.53 kJ/mol, respectively. Whereas for the physisorption process, the adsorption energies of ethylene and 1-MCP were -60.16 kJ/mol and -7.32 kJ/mol, respectively. As a result, it was presented that the AlG structure has sufficient characteristics to be a good adsorbent and a gas sensor of ethylene and 1-MCP.

Unveiling the effects of ZnO nanoparticle incorporated chitosan coating on postharvest quality of eggplant (Solanum melongena L.)

Due to rapid moisture loss, eggplant (Solanum melongena L.), a significant economic product, has a short postharvest shelf life. This study examined at 4 °C for 20 days at the effects of chitosan (CH) 1% and CH with micro ZnO (0.25 g/L) on eggplant quality. After 0, 5, 10, 15, and 20 days, coating effects on parameters (weight loss, pH, respiration rate, total acidity, soluble solids, firmness, total anthocyanin, antioxidant, phenolic, antioxidant enzymes superoxide dismutase, peroxidase and malondialdehyde activity), as well as microbiological count (total bacteria and yeast), were examined. When compared to the control, the coatings significantly affected the quality parameters, eggplant fruit coatings with CH (1 %) + nano ZnO (0.25 g/L) had the significantly least respiratory rate, weight loss, firmness, TAC, TPC, TAA and enzyme activity (P < 0.05). The microbial load during fruit preservation was suppressed by nano ZnO treatments (total bacterial and fungal count in control and eggplant treated with nano ZnO were 4.46, 4.33 and 3.96, 3.17 log CFU g−1 respectively). Treatments had little effect on fruit's flavour or aroma, but ZnO-treated fruit had improved texture, colour, and acceptance overall compared to control fruit. Finally, nano ZnO may offer a chance to preserve quality and limit deterioration during extended storage.

The MYB transcriptional factor BrMYB108 regulates Auxin-mediated delayed leaf senescence in postharvest Pak Choi

Auxin is the earliest discovered class of endogenous plant hormones, widely distributed in higher plants, and plays a key role in regulating plant growth and development. However, the molecular mechanism by which auxin affects postharvest leaf senescence in pak choi (Brassica rapa subsp. chinensis) remains unclear. In this study, we found that exogenous application of 2 mg L−1 of the auxin analog indoleacetic acid (IAA) could delay postharvest leaf senescence in pak choi. Importantly, we isolated an R2R3-MYB transcription factor (TF), BrMYB108, which was highly expressed in senescent leaves and whoes expression was suppressed by IAA treatment. Molecular evidence confirmed that BrMYB108 can bind to the promoter region of the chlorophyll metabolism gene BrSGR2 to activate its expression. Heterologous expression of BrMYB108 in Arabidopsis accelerated leaf senescence, while silencing BrMYB108 in pak choi using virus induced gene silencing (VIGS) delayed leaf senescence. In addition, we found that BrMYB108 is a direct target gene of the auxin response factor 17 (ARF17) homolog gene, BrARF17, in Arabidopsis. Our study reveals a model in which BrARF17 regulates postharvest leaf senescence in pak choi by targeting the expression of BrMYB108. These molecular insights into the auxin-mediated regulation of postharvest leaf senescence in pak choi have positive implications for manipulating BrMYB108 to improve the postharvest shelf life of vegetables.

Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries

Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries

Citral-thymol based synergistic shellac coatings enhanced shelf life of Kinnow fruit stored under low temperature conditions

Microbial spoilage incurs the main cause of reduced shelf life of Kinnow during storage and transportation. This study aimed to evaluate the postharvest application of plant-derived citral and thymol-based shellac wax coatings on ‘Kinnow’ mandarin under controlled conditions (5–7 °C, 90–95 % relative humidity (RH)) over a 75-day storage period. The fruit were coated with shellac wax (SH) supplemented with citral (1.0 %, CSH), thymol (1.0 %, TSH) and citral-thymol combined formulation (1.0 %, CTSH (1:1)). Rheology studies revealed that the Herschel–Bulkley model was the best fit for all coating solutions, ensuring desirable spreadability and adhesion. The CTSH-coating outperformed all other treatments by reducing mean spoilage to 0.46% as compared to commercial shellac (6.71%) over a period of 75 days under cold store conditions. The treated fruit could control the physiological weight loss to 5.73 % as compared to commercial SH coatings (7.62 %) for 60 days. The study concluded that CTSH-coated Kinnow fruit can be stored up to 60 days under cold store conditions at 5–7 °C and 90–95 % RH with acceptable fruit quality (sensory score 7.83). The activities of cell wall degrading enzymes such as Pectin methylesterase (PME) and cellulase were also found to be retarded, contributing to prolonged shelf life. Therefore, these coatings may offer a green substitute to the synthetic analogues, with no health side effects for extending the postharvest shelf life of Kinnow up to 60 days under cold store conditions.

Composite Coatings of Gellan Gum and Inulin with Lactobacillus casei: Enhancing the Post-Harvest Quality of Guava

Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits.

Enhancing post-harvest shelf life of guava (Psidium guajava L.) using herbal coating enriched with Allium cepa green leaves

Enhancing post-harvest shelf life of guava (Psidium guajava L.) using herbal coating enriched with Allium cepa green leaves

Efficacy of methyl anthranilate vapour against Botrytis cinerea in packaged strawberries

The efficacy of methyl anthranilate (MA) vapour in extending the postharvest shelf-life of fresh strawberries has been studied. For that, fruit inoculated with Botrytis cinerea was packaged in vented polypropylene (PP) clamshells and exposed to MA vapour released from a cellulose paper disc impregnated with the liquid compound and placed in the lid of the package. Fruit was stored for 12 days at 4 °C, and fungal growth of berries were monitored throughout storage. The level of fungal infection was significantly reduced in fruit treated with MA vapour. Moreover, packaged fruit with MA vapour that had not been previously inoculated maintained certain quality parameters such as colour and firmness better than control samples. Overall, MA vapour extended the shelf-life of strawberries from 6 to 9 days without causing phytotoxic effects on fruit tissue. MA was absorbed by the fruit but did not surpass the “no observed adverse effect level” (NOAEL). The maximum value of MA in fruit was reached at the end of the storage with a value of 34 µg g−1. Thus, MA presents potential as an antimicrobial volatile for the preservation of packaged strawberries.

Response of postharvest treatments on shelf life, biochemical and microbial quality of banana variety Red Banana.

The popular Red Banana variety faces transportation challenges and has a limited postharvest shelf life due to its ripe fruits being less resistant and being a climacteric fruit. This study aims to prolong the shelf life of Red Banana fruits through different postharvest treatments. Fruit bunches of Red Banana were harvested at the mature green stage, separated into hands, precooled, subjected to 12 treatments and stored in corrugated fibre board boxes till the end of shelf life under ambient conditions. Fruits coated with 10% bee wax + 0.5% clove oil (T4), fruits subjected to coating with 10% bee wax and packaging with potassium permanganate (T9) and fruits dipped in hot water at 50 °C for 10 min. and packaging with potassium permanganate (T11) registered highest shelf life of 18.67 days. The highest TSS of 26.33°Brix was noticed in fruits stored with potassium permanganate (T8) after 12.67 days of storage and lowest titratable acidity of 0.19% and the highest sugar-acid ratio of 79.76 was noticed in control (T12) after 11.33 days of storage. Moreover, the highest vitamin C content (7.74 mg 100 g?¹), total sugar content (18.47%), reducing sugar content (15.49%), total carotenoid content (24.13 µg 100 g-1) was noticed in treatment T7 (hot water dipping at 50 °C for 10 min.) after 17.67 days, T10 (coating with 40% aloe vera extract and packaged with potassium permanganate) after 13.33 days, T4 (coating with 10% bee wax + 0.5% clove oil) after 18.67 days and T9 (coating with 10% bee wax + potassium permanganate) after 18.67 days of storage respectively. Furthermore, the lowest fungal and bacterial count was observed in treatments T2 (dipping in 30ppm sodium hypochlorite solution), T7 (hot water dipping at 50 °C for 10 min.), T9 (coating with 10% bee wax + potassium permanganate) and T10 (coating with 40% aloe vera extract + potassium permanganate) .

Extending the postharvest shelf life of sweet orange (Citrus sinensis L.) fruits using muskmelon seeds flour based edible coatings functionalized with oregano essential oil

Extending the postharvest shelf life of sweet orange (Citrus sinensis L.) fruits using muskmelon seeds flour based edible coatings functionalized with oregano essential oil