Ppb Ag Research Articles

Ready-to-use broccoli raab (Brassica rapa L. subsp. sylvestris) quality and volatilome as affected by packaging

Broccoli raab (Brassica rapa L.) is a cruciferous vegetable primarily grown in the southern regions of Italy. Distinguished from the more common broccoli head (B. oleracea), its edible parts consist of sprouts, buds, younger stems, and leaves. Considering the high perishability of broccoli raab, it is necessary to apply postharvest technologies to make it a ready-to-use product. In this paper, active modified atmosphere packaging (aMAP, closed at 3% O2 and 97% N2) was applied, in combination with two types of packaging materials (polypropylene/polyamide microperforated, PP/PA MF, and polypropylene, PP). Shrink-wrap packaging and air-storage were included as control measures. The purpose was to assess the effects of different packaging conditions on enhancing knowledge about volatile compound development and quality aspects of the produce. Both packaging materials resulted in a 10% accumulation of CO2, combined with 1% O2 for PP bags and 10% for PP/PA. Different gas mixtures led to varied sensory and volatile development in minimally processed broccoli raab during storage. PP exhibited the lowest odor score (1.2, well below the marketability limit) and the highest concentrations of off-odor-related volatile compounds (ethanol, acetaldehyde, dimethyldisulfide, dimethyltrisulfide, and methanethiol) while samples packed in PP/PA MF reached an intermediate odor score with superior visual quality evaluation up to 12 days of storage. Both packaging materials reduced weight loss compared to control samples, up to less than 2% and 6%, respectively. In conclusion, active MAP using PP/PA MF bags demonstrated the best suitability in maintaining broccoli raab quality, with a final gaseous composition of 10% O2 and 12% CO2 deemed optimal for storage.

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

The study focuses on transforming Sajor-caju mushrooms into snack foods through frying and flavoring. The main objective is to examine how different packaging formats impact the quality of seasoned fried mushroom products. The process involves steaming and drying the mushrooms until the moisture content is below 6 %. Subsequently, the mushrooms are fried in a vacuum fryer at 115 °C under a vacuum pressure of 620 mm Hg for 5 min. The mushrooms obtained were developed into herb-flavored fried mushrooms according to the recipe and method from the model farm project, Than To District, Yala Province of Thailand. The products were packed in 3 different packaging formats; in PP bags (control sample), in polypropylene plastic bags containing oxygen absorber (PP+O2 absorber), and in aluminum foil bags (AL), stored at room temperature, 29±2 °C for 90 days. The study revealed that different packaging formats resulted in the seasoned fried mushroom product in the color value (L* a* b*), aw value, moisture content, TBA value, total microbial and fungal counts, and sensory acceptance score (p < 0.05) with statistical significance. From the results, it could be concluded that packing in polypropylene plastic bags could store the product for 30 days, and products packed in PP+O2 absorber could maintain an acceptable sensory quality similar to the one newly prepared for up to 45 days. Packing in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days while the product still conformed to the Community Product Standard (303/2004). Moreover, the results from this study can be applied to other snack products and further commercialized. HIGHLIGHTS Seasoned fried Sajor-caju mushroom is an exciting snack containing high nutritional value and can potentially be an export product that can replace other snack foods Greasiness occurring in the frying process is still problematic for seasoned fried mushrooms causing a rancid smell and resulting in the product not being stored for a long time Packing seasoned fried mushroom products in aluminum foil bags was the most suitable packing format. It could maintain the product quality in physical, chemical, microbial, and sensory properties for up to 75 days at room temperature (29±2 °C) GRAPHICAL ABSTRACT

Physicochemical stability, microbial growth and sensory quality of refined wheat flour as affected by packaging materials during storage

Wheat flour is a hygroscopic product requiring efficient packaging materials to maintain shelf stability and desired quality during long storage periods. This study aimed to assess the effectiveness of four packaging materials (Paper bag, Polypropylene, woven polypropylene bag + Low-density polyethylene, and Purdue Improved Crops Storage) in preserving the physicochemical, microbial, and sensory quality of refined wheat flour over 6 months at room temperature (14.8−26.80 °C). The experiment was conducted under laboratory conditions at the Postharvest Management and Animal Nutrition Laboratory of Jimma University College of Agriculture and Veterinary Medicine. Results revealed that hermetic packaging materials, specifically Purdue Improved Crop Storage (PICS) and Polypropylene bag + low-density Polyethylene (PP + LDPE), were the most effective in maintaining flour quality compared to non-hermetic options such as woven polypropylene bag (PP) and paper bag. As storage duration increased, there was a gradual decline in physicochemical quality, albeit to varying degrees depending on the packaging material. Nutritional losses were significantly lower in hermetic packaging materials. For instance, crude protein losses were 1.82% in PICS and 2.81% in PP + LDPE, compared to 4.64% in woven PP and 3.81% in paper bags. Moisture content increased by 4.43% with PP bags and 3.92% with paper bags, while the slightest changes, 1.99%, and 2.03%, were observed in PICS and PP + LDPE bags, respectively. Additionally, hermetic packaging materials reduced microbial growth. They maintained bulk density, water, and oil absorption capacity, as well as the odor and color of the stored flour compared to non-hermetic packaging materials evaluated. It is recommended that supply chain actors and consumers utilize PICS or PP + LDPE bags to ensure better physicochemical stability, microbial control, and sensory quality of refined wheat flour.

Effect of different active packaging materials on storage of persimmon cv. Fuyu

Persimmon is a high value climacteric fruit and deteriorate rapidly after harvest. Therefore, an investigation on extending storage life of persimmon fruits using active packaging technology was done with the following treatments viz., T1 (Control), T2 (Cloth bag + 3g activated charcoal), T3 (Non-woven pp bag + 3g Activated charcoal), T4 (Butter paper bag + 3g Activated charcoal), T5 (Polypropylene + 3g Activated charcoal), T6 (Cloth bag + 6g KMnO4), T7 (Non-woven pp bag + 6g KMnO4), T8 (Butter paper bag + 6g KMnO4) and T9 (Polypropylene + 6g KMnO4). These were stored at 4±1°C and 85-90% RH and analyzed for different physiochemical properties at 10-day intervals. Polypropylene packaging with 3g Activated charcoal or 6g KMnO4 resulted in the longestshelf life and good quality fruits at more than 50 days of storage. Modified packaging with polypropylene + 3g Activated charcoal preserved fruit firmness, greater β-carotene content in pulp and lowest PLW (%), while fruits packed in Polypropylene + 6g KMnO4 resulted in the highest pH, ascorbic acid, peel β-carotene and pectin content and lowest TSS, total and reducing sugar content. The highest BCR amongst various treatment combinations was found in fruits packaged in Polypropylene + 6g KMnO4 on the 70th day of storage

Effect of storage duration and storage technologies on pest infestations and post-harvest quality loss of stored sesame seeds in Ethiopia

Sesame seeds, being a crucial traditional oilseed crop in Ethiopia, face challenges related to storage and insect pests that can adversely affect their quality and quantity. Farmers often sell their sesame seeds immediately after harvest at lower prices due to concerns about pest damage during storage. This study aimed to assess the impact of different storage containers and storage durations on reducing infestation by storage insect pests and minimizing losses of stored sesame seeds over a six-month period. The findings revealed that hermetic storage solutions, particularly PICS and SGP bags, effectively suppressed insect development, minimized losses, and maintained seed viability without the need for insecticides. Weight loss in PICS and SGP bags remained consistent regardless of the storage duration, whereas jute and PP bags exhibited a significant increase in weight loss. Lower seed germination rates were observed in PP and jute bags, whereas PICS and SGP bags maintained consistent germination rates throughout the storage period. PICS and SGP bags also exhibited a significant decrease in oxygen levels and an increase in carbon dioxide levels, contributing to the reduction in insect infestation. In comparison, traditional storage bags such as jute and PP bags exhibited higher insect counts, seed damage, and greater weight loss compared to hermetic bags. Therefore, hermetic storage solutions are recommended for farmers to minimize losses and preserve seed viability. During the study, three insect species were identified as the most prevalent in stored sesame seeds: Corcyra cephalonica, Tribolium spp (T. castaneum & T. confusum), and Rhyzopetha dominica. The maximum insect counts of these species were recorded in jute bags. At the beginning of the experiment, the average seed damage across all storage units was 1.9%, which increased to 14.1% in jute bags and 9.3% in PP bags after six months of storage.

Elution and disinfection of silver and zinc nanoparticles in co-fired ceramic water filters

Ceramic water filters (CWFs) are decentralized water treatment technologies commonly used in resource-restricted geographies. Inclusion of silver nanoparticles (AgNP) assists with disinfection but can substantially increase costs. This research investigates AgNP supplementation with zinc oxide (ZnO) as a low-cost bactericide alternative. CWF disks were impregnated with varying AgNP and/or ZnO concentrations and challenged against Escherichia coli. Effluent bacteria were enumerated and monitored over 72 h while eluted metal concentrations were measured and scaled according to surface area to establish ‘pot-equivalent’ estimates (0–50 ppb Ag and 0–1200 ppb Zn). Ag addition correlated to subsequent measured release values, though Zn impregnation did not. Background Zn was thus evidently present. Meanwhile, the eluted metal concentration related to disinfection: a CWF with a pot-equivalent elution estimate of 2 ppb Ag and 156 ppb Zn achieved a Log Removal Value (LRV) of 2.0 after 60 min of filtration and 1.9 after 24 h of storage while a CWF with a pot-equivalent elution estimate of 20 ppb Ag and 376 ppb Zn achieved LRVs of 3.1 and 4.5 after the same filtration and storage times, respectively. Clay elemental composition may therefore impact filter performance more than previously considered This trend was further confirmed by batch experiments with Ag and Zn in concentrations of 0–20 ppb Ag and 0–800 ppb Zn, respectively: bacterial regrowth was only observed when Ag and Zn were each below 5 ppb and 160 ppb while 1 ppb Ag and 800 ppb Zn maintained complete disinfection for 72 h. Increased Zn concentrations thus reduced Ag required to maintain disinfection over time. Overall, it is recommended to include Zn with Ag for CWF to improve short-term and long-term disinfection efficacy and associated water safety.

Impact of low levels of silver, zinc and copper nanoparticles on bacterial removal and potential synergy in water treatment applications

AbstractBACKGROUNDPoint‐of‐use filtration units often incorporate silver as a disinfection aid. However, system performance and robustness may be increased by considering co‐application of additional transition metal nanoparticles (NPs) to support treated water disinfection. In this paper, the use of silver (Ag), zinc (Zn) and copper (Cu) NPs as disinfectants within drinking water applications was explored. Disinfection efficiency against E. coli was investigated over 72 h in batch‐phase experiments using NP concentrations within or lower than drinking water limits. Concentration ranges of the NPs were from 0 to 200 μg L−1, reflecting typical concentration reports for Ag in similar applications. Samples were examined with respect to pH and two water types. The effect of co‐application of NPs was assessed for potential synergy using the Bliss model, which compares individual treatment performance to combined treatment results.RESULTSDisinfection efficacy when applying NPs individually was Ag > Cu > Zn with, for instance, complete removal (≥3 log) of E. coli observed with 50 ppb Ag at 24 h, 1 log removal by Cu and no removal achieved with application of Zn. The Bliss model analysis demonstrated the co‐application of NPs resulted in synergistic behavior with the combinations. Zn‐containing combinations (Ag–Zn and Cu–Zn) were significantly more synergistic than the Ag–Cu combination.CONCLUSIONSLow‐level (0–200 ppb) concentrations of Ag, Cu and Zn demonstrated effective bacterial control and disinfection for E. coli under various water quality scenarios. In particular, co‐application of transition metal NPs increased system robustness and synergy, demonstrating potential for disinfection with water treatment applications. © 2023 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).

Effects of Storage Duration and Structures on Sesame Seed Germination, Mold Growth, and Mycotoxin Accumulation.

Sesame is an important oil crop for the Ethiopian economy. However, the lack of adequate storage facilities results in significant losses of sesame seeds. This study was designed to compare the effects of storage conditions and the subsequent impact on sesame seed germination, mold growth, and mycotoxin accumulation over the storage period. The efficacy of two hermetic bags (1. Purdue Improved Crop Storage (PICS) bags and 2. Super GrainPro (SGP) bags) was directly compared to sesame storage in polypropylene (PP bags) and Jute bags. Storage conditions (oxygen, carbon dioxide, temperature, moisture content and relative humidity) of samples were analyzed in the laboratory in three replicates. Results showed that the oxygen concentrations dropped to 6.9% (±0.02) in PICS bags and 8.7% (±0.06) in SGP bags at the end of 6 months of storage. In non-hermetic bags Jute and PP), oxygen levels were close to atmospheric levels at 2-, 4-, and 6-month storage periods. In non-hermetic bags throughout storage, the amount of seed infection by mold constantly increased, and seed germination decreased. Sesame seeds stored in hermetic bags had 89.7% (±0.58) to 88.3% (±2.89) germination rates versus 61.67% (±2.08) for non-hermetic storage bags over the 6-month seed storage period. All mycotoxin levels increased over the same storage period, whereas comparative levels were much lower in hermetic bags after six months. Sesame seeds stored in both hermetic bags had the lowest level of tested mycotoxins, and levels among the SGP and PICS bags were not significantly different from one another. This study provides strong evidence indicating that hermetic storage structures such as PICS and SGP significantly affect temperature, humidity, moisture content, CO2 and oxygen levels resulting in the lowering of fungal growth and mycotoxin accumulation and effectively preserving stored sesame without relying on synthetic pesticides in Ethiopia.

Shelf-Life Extension of Spring Roll Wrappers using Acidification Combined with Sodium Benzoate Addition

At ambient temperature, spring roll wrappers used for roti saimai are highly perishable. Adding organic acids such as 0-0.6% citric acid or vinegar (acetic acid) was evaluated for wrapper pH and sensory acceptability. The Addition of 0.4% citric acid or 0.5% vinegar to spring roll wrappers reduced pH below 4.5 and proved acceptable for panelists. Spring roll wrappers treated with 0.4% citric acid or 0.5% vinegar with/without 0.06% sodium benzoate were packed in two bag types (polypropylene; PP and nylon-linear low density polyethylene; nylon-LLDPE) and stored at ambient and refrigerated temperatures to investigate microbial loads. Vinegar had a greater antimicrobial effect than citric acid, while microbial reduction efficacy increased through the synergistic effects of vinegar and sodium benzoate. Spring roll wrappers treated with 0.5% vinegar with/without 0.06% sodium benzoate were selected to assess changes in quality and shelf-life. Results showed no significant differences in thickness and water activity (aw) values among all conditions. Nylon-LLDPE bags maintained spring roll wrapper moisture content better than PP bags but spring roll wrappers packed in nylon-LLDPE cracked more rapidly than those packed in PP bags during storage at refrigerated temperature. Sodium benzoate also decreased spring roll wrapper springiness. Spring roll wrappers treated with 0.5% vinegar and 0.06% sodium benzoate proved an optimal when packed in PP and nylon-LLDPE bags after storage at refrigerated and ambient temperatures, with shelf-lives of 7 and 13 days respectively.

Hermetic Bags Effectively Preserve Dried Ziziphus mauritiana Lam. Fruits in Niger

Ziziphus mauritiana Lam. (jujube) is a valuable commercial fruit crop that is delicious and an effective herbal remedy. In the Sahel region of Africa, the jujube fruits are harvested from the wild and eaten dry. Postharvest management poses challenges due to insects, which leads to the degradation of the quality of the fruits. We assessed the performance of the Purdue Improved Crop Storage (PICS) bags for preserving dried jujube fruits from three regions of Niger. After four months of storage, we measured infestation levels, sugar content, and organoleptic parameters. Insect (Aubeus himalayanus Voss) population (though low at the beginning) and the number of fruits with holes increased in polypropylene (PP, control) bags by 100 to 212.50% and 7.58 to 12.96%, respectively. The fruit weight loss in PP treatments ranged from 4.64 to 9.94%. In PICS bags, however, pest infestations and damages were comparable to those observed at the initial stage. No significant differences were observed in sugar content of dried jujube fruits kept in PICS and PP bags after four months of storage. No changes were seen in the quality and organoleptic properties of jujube fruits stored in PICS bags; however, they appeared to decrease in PP bags. PICS bags can be effectively used to preserve the quality of dried jujube fruits in the Sahel.

PERFORMANCE OF TRIPLE AND DOUBLE HERMETIC BAGS FOR MAIZE GRAIN STORAGE

The study to compare the effectiveness of two brands of hermetic bags in suppressing maize weevils was carried out at the Crop Science lab at SUA for duration of 180 days. The experiment comprised of three treatments: two brands of hermetic bags PICS, AgroZ, and PP bags. The treatments were arranged in completely randomized design, each replicated three times. Each treatment was artificially infested with maize weevils prior to the experiment set up. Insect count, moisture content, grain damage, weight loss and germination potential were determined. The AgroZ brand recorded lowest weight loss and grain damage mean values of 0.6 and 1.35% respectively. The PICS bag recorded weight loss and grain damage mean values of 0.8 and 0.93% respectively. After 180 days of storage no live insects were found in the maize grain kept in hermetic bags. No significant difference was observed in the effectiveness of hermetic bags. Interwoven polypropylene bags, on the other hand, had the highest weight loss and grain damage mean values of 8.28 and 24.64%, respectively, as a result of maize weevils. Insect count and germination were significantly different (P

Effects of storage in triple-layer hermetic bags on stored field pea grain quality and infestation by the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae)

Field pea is an important pulse crop that plays a key role in human and animal nutrition as well as for soil fertility in many cropping systems. In East Africa, the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae), is one of the main biotic production constraints causing considerable loss both in the field and during storage. The storage loss level depends on the number of weevils remaining in the seed after harvest and on the storage facilities and practices of the farmers. To address the storage losses, we evaluated the effectiveness of hermetic triple-layer Purdue Improved Crop Storage (PICS) bags, on stored grain quality and control of pea weevil infestation in Ethiopia. The PICS bag and two currently used farmers’ storage practices: polypropylene bag (PP) and polyethylene bag with Actellic dust (PE) were compared. Each bag was filled with 50 kg of field peas, and stored for 5 months. Fewer live adult pea weevils and lower percent grain damage was recorded in PICS and PE bags compared to PP bags along the storage period. Field pea grains stored in PICS bags and PE bag also retained higher germination capacity as compared to those stored in a PP bag. The proximate composition differed significantly between storage treatments during the trial. Grain stored in PICS bag and PE bag with Actellic dust showed higher grain moisture, crude protein, and crude fat content, but less total carbohydrate and ash content as compared with grain stored in PP bag. We concluded that PICS bags can be used by smallholder field pea growers to maintain grain quality postharvest, remove the need to use pesticides on their stored peas, and reduce pea weevil damage.

Albite ± Actinolite-Altered Porphyry Dykes in Archean Gold Deposits of the Boulder Lefroy-Golden Mile Fault System, Yilgarn Craton, Western Australia: Petrography, Chronology, and Comparison to Canadian Albitites

The Boulder Lefroy-Golden Mile fault system in the Archean Yigarn Craton is the most productive gold-mineralized structure in Australia (>2300 t Au). The New Celebration deposit (51 t Au) is part of a group of hematite- and anhydrite-bearing mesothermal deposits and Fe-Cu-Au skarns associated with monzodiorite-tonalite intrusions in the strike-slip fault system. Ore-grade biotite-carbonate and late sericite-carbonate-alkali feldspar replacement is bound to the contacts of a felsic (low Cr, Ni, V) quartz-plagioclase porphyry dyke dated at 2676 ± 7 Ma. The sodic-potassic alteration of the felsic boudinaged dyke contrasts with the albite-actinolite alteration in the adjacent mafic (high Cr, Ni, V) plagioclase porphyry dated at 2662 ± 4 Ma, although both share the same sulfide-oxide assemblage: pyrite ± chalcopyrite, magnetite ± hematite. The younger porphyry locally crosscuts foliation and is bordered by post-kinematic actinolite-pyrite selvages overprinting talc-chlorite-phlogopite-dolomite schist. It contains auriferous pyrite (70 ppb Au; 610 ppb Ag) where sampled for zircon U-Pb chronology at +224 m elevation. Above the sample site, the dyke was mined as gold ore (1–6 g/t Au) at +300–350 m. Temperature estimates based on actinolite-albite pairs (300–350 °C) agree with the fluid inclusion trapping temperature of main-stage auriferous veins (330 ± 20 °C). These relationships are interpreted to indicate syn-mineralization emplacement. Gold-related albite-altered porphyry dykes (albitites) also occur in the world-class Hollinger-McIntyre (986 t Au) and Kerr Addison-Chesterville deposits (336 t Au), Abitibi greenstone belt, Canada.

Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries.

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

EFFECT OF CALCIUM CHLORIDE TREATMENT BY VACUUM INFILTRATION METHOD ON TEXTURE AND SHELF LIFE OF BLACK CHERRY TOMATOES (Solanum lycopersicum cv. OG)

The use of vacuum infiltration in the food industry has several advantages, such as improving the quality, eliminating chemical treatment requirements, stabilizing products, and retaining nutrients during storage and processing. This study was performed to optimize the vacuum level (516-684 mmHg), treatment time (10-20 min), and calcium chloride (CaCl2) concentration (0.58- 1.42%) using the Response Surface Methodology (RSM). The firmness of black cherry tomatoes (Solanum lycopersicum cv. OG) reached an optimum value (1477.81 g/cm2) when fruits were treated at a vacuum level of 637 mmHg with a concentration of CaCl2 1.09% for 17 min. Meanwhile, the firmness was 746 g/cm2 for the control sample, which was dipped in 1.42% CaCl2 solution for 20 min at the atmospheric condition. The scanning electron microscope (SEM) images of stomata of two samples with/without vacuum treatment were also significantly different. The sample after vacuum treatment at optimum parameters was put into PE and PP bags for storage at 10-12°C. Vacuum-infiltrated tomatoes contained in PE and PP bags had a corresponding storage time of 30 and 28 days. The control samples were maintained for shorter periods, only 22 and 20 days, respectively.

Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. Â

Effects of Packaging and Low Temperature on Shelf Life and Quality of Litchi

Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature. The objectives of the study were to evaluate the effects of thiLitchi is a non-climacteric fruit and it deteriorates very fast after harvest. Various technologies have been devised to minimize the post-harvest losses of Litchi; one of such technologies is the use of Polypropylene bag and low temperature. The objectives of the present study were to evaluate the effects of thickness of polypropylene bags and low temperature on the storage behavior of Litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors including temperature (T1: Ambient temperature, T2: 4oC temperature); and Polypropylene bags (P1: Control (unwrapped), P2: 50 μm Polypropylene bag, P3: 75 μm Polypropylene bag, P4: 100 μm Polypropylene bag. The experiment was conducted in completely randomized design (CRD) with three replications. The postharvest treatments caused highly significant variation in the shelf life of Litchi. Among the treated and untreated fruits, 75 μm Polypropylene bags at low temperature (4 oC) exhibited better storage performance. The fruits wrapped in 75 μm Polypropylene bag at 4 °C showed the longest shelf life (23.67 days) followed by 50 μm and 100 μm Polypropylene bags at 4 °C (23.33 days). The shortest shelf life was obtained in the untreated fruits (3 days). It may be concluded that keeping Litchi in 75 μm Polypropylene bag and stored in low temperature (4 oC) is the best postharvest approach to extend Litchi shelf life without considerable negative effects on fruit quality. For short-term storage of Litchi fruits 75 μm Polypropylene bag at ambient temperature is recommended.ckness of polypropylene bags and low temperature on the storage behaviour of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4oC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. The postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µm pp bag at low temperature (4oC) treatment exhibited better storage performance. The fruits wrapped in 75µm pp bag at 4°C showed the longest shelf life (23.67 days) followed by 50µm & 100µm pp bag at 4°C (23.33 days) and it was the lowest in the untreated fruits (3 days). More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. It may be concluded that keeping litchi in 75µ PP bag and stored in low temperature (4oC) is the best to extend its shelf life without affecting the quality. For short-term storage of litchi fruits 75µ PP bag at ambient temperature would be recommended.

Hierarchically aligned nano silver/chitosan–PVA hydrogel for point-of-use water disinfection: contact-active mechanism revealed

Mechanically robust Ag/CS–PVA hydrogel displayed 100% disinfection efficacy against biomedical/natural contaminants through contact-active mechanism with ∼74 ppb Ag release.

Life cycle assessment of carrier bags and development of a littering indicator

Increased plastic consumption has resulted in high amounts of plastic waste ending up in the environment. Recently, the European Commission (EC) has identified a list of single-use plastics, including plastic bags, most commonly found in the European beaches. As a response, alternatives for plastic carrier bags have been more of a concern. Many life cycle assessment (LCA) studies have been performed to evaluate the environmental profile of different carrier bags; however, without considering the possibility of contribution to the littering problem. Therefore, in this study, an indicator has been introduced, based on an LCA study of carrier bags which was performed in Spain. The indicator is influenced by parameters such as: number of bags to fulfill the functional unit, weight, surface, fee, and biodegradability. In this paper, a comparative LCA of HDPE, LDPE, PP, paper and biodegradable plastic bags is presented. Following that, a littering indicator is introduced to allow a comparison of the risk of littering of the different carrier bags in marine environment. The results given by the Littering Potential indicator rank the bags oppositely to the results given by the LCA as usual. Further research is needed to refine the model and include additional contributing variables.

Zein films and coatings as carriers and release systems of Zataria multiflora Boiss. essential oil for antimicrobial food packaging

Zein films loaded with 5 or 10% of Zataria multiflora Boiss. essential oil (ZEO) were successfully obtained. Migration of antimicrobial carvacrol and thymol, major components of ZEO, was monitored at different temperatures and with different food simulants, and apparent diffusion was calculated. Antimicrobial properties of the films were assayed in vapour phase and liquid medium. The results showed that films containing 5% ZEO achieved reductions of 1.18 log and 1.14 log against L. monocytogenes and E. coli, respectively, and the log reduction value increased to 2.16 log and 2.65 log for films with 10% ZEO. However, the films lacked antimicrobial activity when tested in vapour phase. Finally, thin zein films loaded with 10% ZEO were successfully applied as a coating on PP bags. The effectiveness of the active bags was tested in a more complex medium than liquid bacterial growth media, that is cow's milk inoculated with the above microorganisms. This work offers a successful approach on the use of zein proteins for active food packaging.