Refrigerated Fruits Research Articles

Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC).

Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1-uncoated fruits; T2-fruits coated with 1% glycerol; and T3-fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.

Effect of glycinebetaine on metabolite profiles of cold-stored strawberry revealed by 1H NMR-based metabolomics

Glycinebetaine (GB) has long been used as a preservative for refrigerated fruits, but the effect of GB on the global metabolites of cold-stored strawberries is still unclear. In this study, the effects of exogenous application of GB on quality-related metabolites of cold-stored strawberries were investigated by nuclear magnetic resonance (NMR)-based metabolomic analysis. The results showed that the application of GB (especially at the concentration of 10 mM) on cold-stored strawberries effectively stabilized the sugars (d-xylose and d-glucose) and amino acids (tyrosine, leucine, and tryptophan) content, and lowered the acid (acetic acid) content as well. Additionally, the GB content in strawberries also increased. This implies that the appropriate concentration of GB is a natural and safe treatment, which could maintain the quality of cold-stored strawberries by regulating levels of quality-related metabolites, and the ingestion of GB-preserved strawberries may serve as a source of methyl-donor supplementation in our daily diet.

Effect of pre-harvest treatment, packaging and storage conditions on shelf life and quality of lasora (Cordia myxa) fruits

An experiment was conducted on the effect of pre-harvest spray of calcium chloride (1–2%), pre-cooling, packaging materials and storage conditions on shelf life and quality of lasora fruits. The LDPE bags were found most efficient in reducing the PLW followed by cling film and brown paper bags both under ambient and refrigerated conditions. The pre-cooled fruits revealed significantly lower PLW compared to non pre-cooled fruits up to 4th day in ambient condition and till 14th day in refrigerated conditions. Under ambient conditions, the maximum shelf life of 7 days was recorded in LDPE followed by cling film wrap and brown paper bags while under refrigerated conditions it could be extended up to 14 days in LDPE and cling film packed fruits and 7 days in brown paper. The spoilage was significantly higher at ambient condition within 7 days in LDPE packed fruits (3.54%) and least in cling film. The spoilage increased to 10–12% in refrigerator when the fruits were stored for longer duration and it was not affected significantly by different treatments. The antioxidant activity was absent in the fruits stored in ambient condition while it was recorded in refrigerated fruits even after 14 days of storage.

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risks associated with the use of medium-density fibreboard (MDF) as food contact material for fresh or refrigerated fruits and vegetables that are not peeled or cut

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risks associated with the use of medium-density fibreboard (MDF) as food contact material for fresh or refrigerated fruits and vegetables that are not peeled or cut

Early detection of chilling injury in green bell peppers by hyperspectral imaging and chemometrics

Abstract The feasibility of using hyperspectral imaging in the combined wavelength regions comprising of visible to near infrared (VIS-NIR) (400−1000 nm) and short wave infrared (SWIR) (1000−2500 nm) was investigated for discriminating fresh bell peppers from those stored under refrigeration. In addition, the technique was used for early detection of chilling injury (CI) in mature fruit. Supervised classification models were developed using Partial Least Square Discriminant Analysis (PLS-DA) for raw and pre-processed spectra followed by wavelength selection using VIP scores. Reliable classification of fresh and stored fruit was achieved using pre-processed data in VIS-NIR range by 88 % and 84 % non-error-rate (NER) for calibration (Cal) and cross-validation (CV), respectively, but a slightly higher classification accuracy was manifested in the SWIR range using raw spectra; in this case, wavelength selection resulted in six wavelengths in VIS-NIR reaching to 87 %, 83 NER for Cal, CV, respectively, and four wavelengths in SWIR range yielding to NER of 84 % for Cal and 81 % to satisfy the aforementioned objective. Secondly, classification of fruit based on days of cold storage was achieved using pre-processed data both for VIS-NIR and SWIR whole ranges where wavelength reduction resulted in 12 wavelengths in the VIS-NIR and 13 wavelengths in SWIR range without impressive varying model performance in case of VIS-NIR and decreasing model accuracy in SWIR range. In addition, Partial Least Square Regression (PLSR) was conducted on the data extracted from VIS-NIR HSI, to predict days of cold storage both in full spectral range and selected wavelengths obtained from VIP scores. PLSR models based on full range spectra yielded R²CV = 0.92, while for the PLSR model based on selected wavelengths R²CV = 0.79 was obtained, along with reasonable RMSEC and RMSECV. Conclusively, based on the results, VIS-NIR hyperspectral imaging is a reliable option for on-line classification of fresh versus refrigerated fruit and for identifying early incidence of CI.

Responses of volatile compounds in inner tissues on refrigeration in full ripe tomatoes

A 4-day storage of tomato fruit in refrigerator, a common consumer practice in kitchens, would significant suppress the volatile production in pericarp; however, little is reported on volatile profile in inner tissues. In this study, red “FL 47” tomato fruits were stored at 5 °C or 20 °C for 4 days to simulate the major consumer storage types. Inner tissues were sampled immediately after treatments for volatile analysis. Although no visual chilling injury (CI) symptom was observed, refrigeration considerably suppressed the productions of aldehydes, nitrogen- and oxygen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds, esters, and alcohols, including 10 abundant and/or important volatile compounds. Principal component analysis (PCA) and cluster analysis (CA) based on the results of chromatography-mass spectrometer (GC-MS) and electronic nose (e-nose) analysis discriminated the volatile profiles between control and refrigerated fruit, which indicated that volatiles in inner tissue, another contribution to tomato aroma, also altered by refrigeration, and confirmed that refrigeration was not recommended to consumers. Practical applications Due to their characteristic aroma and taste, tomato fruit which is consisted of pericarp and inner tissues is one of the widely grown and consumed fruit in the world. A 4-day refrigeration of tomato fruit is a common consumer practice in home kitchens; however, little is reported on the impact of such practice on aroma quality in inner tissues. This study provided valuable information on volatile profile in inner tissue of red “FL 47” tomato fruit and the aroma change in this tissue after 4-day refrigeration.

Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices

<p>Microbial and physicochemical properties of seven branded, seal tampered refrigerated fruit juices were carried out in this study using standard methods. Coliform counts ranged from 2.079 to3.093 log<sub>10</sub>cfu/ml over the storage period with pineapple juice and citrus juice having the highest and least coliform count respectively. Total bacteria count in the juice ranged from 7.009 to 8.243 log<sub>10</sub>cfu/ml. Citrus fruit juice however had the highest staphylococcal count while pineapple juice had the least (2.344 to 3.881log<sub>10</sub>cfu/ml). Also, osmophilic yeast count ranged from 2.017 to 3.903log<sub>10</sub>cfu/ml, having the highest load in orange fruit juice and lowest load in citrus fruit juice. The pH of the juice samples ranged from 2.9 to 4.2 during the period of refrigeration. Conductivity was highest in apple fruit juice and lowest in orange nectar pulp fruit juice. The total dissolved solids ranged from 0.29 to 1.95 over storage and was recorded highest in apple juice and lowest in orange nectar pulp fruit juice. Turbidity ranged from 5.8-200. These results indicate a reduction in the quality of fruit juices after 5 days of opening and thus reveals that both spoilage and pathogenic organisms could proliferate in juices despite refrigeration.</p>

단신 (Notes)

Alternariol (1) and alternariol-9-methyl ether (1a) are major toxins produced by Alternaria species (Fig. 1). Owing to their ubiquitous occurrence as well as their ability to grow and produce toxins even under unfavorable conditions such as low temperature and low water activity, fungi of the genus Alternaria are sources of contamination in refrigerated fruits, vegetables, and stored feedstuffs. Toxins produced by Alternaria species have been encountered in corn flakes, cereals, fruits such as tomatoes and apples, and other crops. Exposure to Alternaria has also been associated with adverse health effect. For example, cereals contaminated with high amounts of Alternaria have been reported to be related to an enhanced incidence of esophageal cancer in China. Alternariol (1) and alternariol-9-methyl ether (1a) have been isolated from infected fruits in submilligram amounts. However, larger quantities of these of these compounds are needed if we are to achieve a detailed understanding of their formation, biosynthesis and metabolism; such knowledge is needed in order to minimize crop losses and toxicological residual risks. Despite this need, the effective synthetic methods for these compounds have yet to be developed. Although the preparation of 1 from 1a was reported in the early 1960s, 1a was obtained as the major side-product during the total synthesis of 1. By modifying the reported convergent strategy via the Suzuki-type formation of the biaryl moiety, we hereby report the total synthesis of alternariol 1 in high yields without the generation of its side-product 1a.

Nondestructive detection of the freshness of fruits and vegetables using gold and silver nanoparticle mediated graphene enhanced Raman spectroscopy

Raman spectroscopy and surface enhanced Raman spectroscopy (SERS) are expanding their horizons into widespread applications as analytical tools with immense potentials. In the current work, we demonstrated the use of a portable Raman system conjugated with graphene enhanced Raman spectroscopy (GERS) for assessing the freshness of fruits and vegetables. Dual nano-platforms have been used involving the use of gold/silver nanoparticles seeded graphene sheets (Au@G and Ag@G, respectively) as the SERS system for probing the freshness of fruits and vegetables. The data showed that Au@G offered high sensitivity, high resolution and high biocompatibility. A novel and simple GERS method based on a microdrop of Ag@G or Au@G on the fruit surface was used for the evaluation of the freshness of the fruits/vegetables. Fruits and vegetables like Wax apple, Lemon, Tomato, Red Pepper and Carrot were investigated. Market fresh and refrigerated fruits and vegetables were probed at various time intervals ranging from 1 day to 2 weeks. The results signify that some of the Raman signals increase with storage and certain peaks were found to appear with long term storage in the refrigerator. This study demonstrates that the quality of fruits and vegetables under short term (1 week) and even under cold storage conditions are impacted and should be avoided as much as possible. The changes effected on the fruits and vegetables under refrigeration and the applicability of using Au@G enabled GERS as a successful and novel platform for assessing the freshness of fruits and vegetables is elaborated.

Pigment, Physicochemical, and Microbiological Changes Related to the Freshness of Cracked Table Olives

The changes in chloroplastic pigments, mineral nutrients, and characteristics related to freshness were studied during storage and packing of cracked seasoned olives. Cracking produced an initial loss in green pigments and color degradation. Later, storage caused a progressive degradation of chlorophylls and carotenoids, with a slower rate in refrigerated fruits (which preserved the greenish tones better), but after packing (and storage at room temperature), the differential effect disappeared and, at the end of the study, all olives showed similar pigment transformations, which were correlated with CIE a* and hue. Processing led to a Na content increase in olive flesh (and Ca and Zn, when added) but marked losses in the other mineral nutrients. Sodium metabisulfite and ZnCl₂ promoted LAB growth while inhibiting yeast, thus enhancing product stability, and erythorbic acid caused yeast growth and firmness deterioration.

CALIDAD POSCOSECHA EN FRUTOS DE TOMATE HIDROPÓNICO PRODUCIDOS CON AGUA RESIDUAL Y DE POZO

According to producers from Valle del Mezquital, Hidalgo, the use of wastewater improves postharvest quality of horticultural products; however, there is not enough scientific evidence that prove it. Postharvest quality in tomato fruits produced with waste water (WF) and well water (WWF) in hydroponic systems was evaluated. Fruits were harvested and stored during 10, 20, 30 and 40 days, under the following conditions: 4 °C with 90 % RH; 10 °C with 82 % RH and 20 °C with 62 % RH. Hue angle, total soluble solids, titratable acidity, firmness, weight loss and pH of the fruit were evaluated at the end of each period. Fruits refrigerated at 4 °C and 10 °C during different storage periods showed differences in hue angle (P ≤ 0.05): hue values were lower in WF than in WWF. This indicates that WF fruits were redder. °Brix in non- refrigerated fruits during 10, 20, 30 and 40 storage days were greater in WF than in WWF. Total soluble solids were higher in WWF than in WF at 10 °C during 30 and 40 storage days and at 4 °C during 30 storage days. Titratable acidity had differences only in refrigerated fruits at 4 °C during 20 storage days: WWF showed higher titratable acidity than WF. Firmness, weight loss and pH of the fruit did not show differences for the factor type of water.

A preliminary study on the effect of metabolic stress disinfection and disinfestation (MSDD) on ripening physiology and quality of kiwifruit and apple

Metabolic stress disinfection and disinfestation (MSDD) is a relatively new quarantine treatment in which fruit are exposed to rapid decompression and compression cycles and high CO 2 atmosphere, followed by exposure to ethanol vapour under decompression. This study evaluated the ripening response of ‘Hayward’ kiwifruit ( Actinidia deliciosa) and ‘Pink Lady’ apple ( Malus x domestica) to MSDD treatment, which can control longtailed mealybug ( Pseudococcus longispinus). Following the treatments, fruit were held at 20 °C for 7 d for shelf-life assessment, while the remainder were refrigerated at 0.5 °C for 16 weeks. Respiration rate, volatile (ethylene, ethanol and acetaldehyde) production rates, firmness and disorders were measured at regular time intervals. MSDD treatments did not affect the metabolic activities and quality of ‘Pink Lady’ apples. However, firmness was reduced by 4.9 N in non-refrigerated MSDD treated fruit. MSDD treatments did not control superficial scald disorder in refrigerated ‘Pink Lady’ apples. For ‘Hayward’ kiwifruit, treatments increased the respiration rate and ethylene production of short-term refrigerated fruit, promoted endogenous production of ethanol and acetaldehyde in both short-term and long-term refrigerated fruit. MSDD treatments also increased the incidence of rots in refrigerated ‘Hayward’ kiwifruit. MSDD treatments accelerated the softening of short-term refrigerated kiwifruit, but retarded the softening of ‘Hayward’ kiwifruit during the 16 weeks of refrigerated storage. MSDD could potentially be used as a quarantine treatment of apples. Further studies are required on the sensory effect of MSDD treatment.

Fruit Quality and Flavor Compounds Before and After Commercial Harvest of the Late-Ripening ‘Fairtime’ Peach Cultivar

ABSTRACT In this work quality of tree ripe and commercial ripe ‘Fairtime’ peach fruit was evaluated during fruit maturation and storage. Quality parameters and volatile fraction were monitored at intervals of 7-15 days from pit hardening until 10 days after commercial harvest and after 7, 17 and 24 days of refrigeration. In fruit on the tree, weight increased quadratically, diameter and peel color increased linearly, whereas flesh firmness decreased linearly. Soluble solids (SS) reached maximum levels at commercial harvest, whereas acidity started declining after commercial harvest. In the peel, esters and alcohols showed opposite trends. In the flesh, alcohols decreased quadratically and disappeared in tree ripe fruit. In refrigerated fruit, there were no significant weight changes, flesh firmness decreased linearly, SS reached a minimum around the 10th day, and acidity decreased quadratically. A three day harvest delay followed by two weeks of refrigeration may represent a chance to further extend marketing of optimum flavor ‘Fairtime’ peaches into late fall.

LIPOPEROXIDATION AND ANTIOXIDANT ENZYMES OF REFRIGERATED PERSIAN LIMES (CITRUS LATIFOLIA TANAKA) AS INFLUENCED BY A PRESTORAGE HOT TREATMENT

Effectiveness of a hot water dip conditioning (3 min, 53C) to prevent chilling injury was evaluated with Persian lime (Citrus latifolia Tanaka) fruits stored at 4, 8, 13 and 25C and 80% RH. Conditioning caused a significant increase in peroxidase and superoxide dismutase activities and lipoperoxidation levels in the flavedo of fruits immediately after treatment. During storage enzyme activities diminished until they reached control levels. Conditioned limes kept at 25C maintained higher lipoperoxidation levels than those stored at refrigerated temperatures during all storage periods. Lipoperoxidation decreased slowly in refrigerated fruits until they reached similar levels to control fruits. Chilling injury was observed at 4 and 8C, however, it showed the highest levels in heated fruits. Therefore, conditioning by heat did not act as a protective treatment against chilling injury of Persian limes, possibly because it was not able to sustain the increased antioxidant system during the entire storage period., 27 December 2003

Propagation of stochastic temperature fluctuations in refrigerated fruits: Propagation des fluctuations de température stochastiques dans des fruits réfrigérés

A steady state variance propagation algorithm is derived to investigate the effect of stochastic air temperature disturbances on the variability of the temperature field inside refrigerated fruits during cold storage conditions. The disturbances are modelled by continuous-time autoregressive processes of variable order. The algorithm is based on the finite element formulation of the heat conduction equation and involves the numerical solution of matrix equations of the Lyapunov and Sylvester type. As an example, the cold storage of pineapple has been considered. It is shown that disturbances of different order but with the same scale of fluctuation result in comparable centre temperature variances.

Relationship Between Changes in Electrical Conductivity and Ethylene Production in Avocado Fruits

Electrical conductivity measurements were carried out in 'Hass' avocado fruit during storage under various conditions and during ripening when the fruit were transferred to 20°C. Refrigerated storage trials were carried out under normal atmosphere and modified atmosphere at 4°C, just below the critical temperature of 5°C for this cultivar. In parallel with the electrical parameter, pulp firmness, respiration rate and ethylene production were obtained to estimate the time course of ripening in avocado. Electrical conductivity of non-refrigerated fruits increased slightly during the first 5 d after harvest. Afterwards, it grew rapidly and reached a maximum on the 7th day. A drop in electrical conductivity was observed when the fruits became overripe by about Day 10. The onset of a steep rise in conductivity was followed by softening and reflected the beginning of the ripening process. Moreover the electrical conductivity peak rose at the same time as the ethylene peak. These results have allowed us to set the electrical conductivity as a maturity index that is simple and rapid to measure. In refrigerated fruits transferred to 20°C, the same electrical conductivity pattern was also found. This curve together with the ethylene and respiratory curves were slightly modified by both storage conditions and storage period. These alterations were strong when chilling injury occurred.