جستجوی مقالات مرتبط با کلیدواژه « postharvest » در نشریات گروه « منابع طبیعی »

The growing attention and interest in alternatives for chemical preservatives with natural types has led to numerous studies on essential oils and plant extracts. Strawberries, due to their high respiration and metabolic activity, and high water content, are highly sensitive to microbial contamination. Research

An experiment was conducted to investigate the effect of the essential oils of some medicinal plants on the fungus Aspergillus sp. in strawberry fruit in in vivo and in vitro conditions as a factorial form in a completely randomized design with three replications. The first factor included the type of essential oil: frankincense, ginger, cinnamon, and tarragon essential oils, and the second factor included the concentration of essential oil at five levels (0, 200, 400, 600, and 800 µL.L-1).

In vitro results showed that with the increase in the concentration of plant essential oils, their antifungal activity increases. As a result, the lowest fungus colony diameter was obtained from the concentration of 800 µL.L-1 of essential oil. A comparison of the average type of essential oil showed that cinnamon essential oil had more antifungal activity than other essential oils used, so that at any level (200 to 800 µL.L-1), it caused a 100% inhibition of Aspergillus sp. growth. In vivo, results showed that the best appearance of the fruit and the highest soluble solids were recorded from the concentration of 800 µL.L-1 of essential oil. Cinnamon essential oil treatment resulted in the best fruit appearance, the highest soluble solids, and the highest levels of antioxidants, anthocyanin, and sugar compared to frankincense essential oil. Research limitations: There were no limitations.

Originality/Value: 

Among the essential oils, cinnamon essential oil showed better antifungal activity against Aspergillus sp., which causes strawberry fruit spoilage. Therefore, it can be used as a substitute for chemical fungicides, although other essential oils may also be effective.

Despite the worldwide rise in annual tomato production, approximately 15-50% of harvested tomatoes are lost each year, posing a significant challenge to global food security. This review seeks to assess the efficacy of biochemical treatments in preserving tomatoes to mitigate post-harvest losses. A machine-based search mapped articles on "Chitosan coating and tomato preservation," "Calcium chloride and tomato preservation," and "Potassium permanganate and tomato preservation" using Google Scholar. Seventy relevant articles published between 1995 and 2024 were included in the systematic literature review.

Calcium chloride, Chitosan coating, and Potassium permanganate exhibit promise in enhancing tomato shelf life, yet their efficacy is contingent upon variables like tomato variety and storage conditions. Achieving a universally effective treatment proves challenging due to variations in study outcomes, highlighting the complexity of preserving tomatoes optimally.

Limitations: 

The variability observed in reported outcomes poses significant challenges when it comes to discerning the most effective and optimal treatment. This inherent inconsistency in results not only complicates the identification of a universally applicable solution but also underscores the intricate nature of the factors influencing treatment effectiveness.

Directions for Future Research: 

Future research should examine treatment combinations, consider responses to tomato cultivars, assess ecological impacts, implement safety protocols, and utilize advanced analytical techniques to refine tomato preservation methods.

In some orchards in the harvest season, the pomegranates are suspected to carob moth infestation. Visible infested fruits are removed but there is a possibility of hidden infestation. The effect of microwave heating on this hidden infestation was investigated in this study.

 Research Method:

The mature pomegranate fruits were artificially infested with the eggs or larvae (1st, 2nd and 3rd) of the carob moth inside the crown. Microwave radiation was focused on the crown zone of infested pomegranate with a novel setup and its effect on pest mortality was studied. The experiments were carried out at three microwave powers (540, 720 and 900 W) and three heating times (4, 6 and 8 minutes). In order to study the effect of microwave heating treatments on pomegranate, quality parameters including appearance, weight loss, total soluble solids (TSS), pH, titratable acidity (TA) and taste index (TSS/TA) of the samples were investigated after 60 days’ storage.

The egg and larval mortality rose with microwave power and heating time. The mortality was reduced with increasing the age of pest. There were no significant differences among values of quality factors except for titratable acidity. Because of 100% mortality with no significant differences on quality parameters, 6 min treatment time with 720 microwave power was selected as the optimum treatment.

Research limitations:

 Energy consumption in microwave heating limits the application of this method in practice.

Originality/Value: 

Microwave local heating of the pomegranate crown is an effective novel method to remove carob moth in hidden infestation.

This work aimed to evaluate whether salicylic acid (4.0 mM) is able to preserve the quality and antioxidant metabolism of avocado fruit 'Quintal' cultivar. Research

'Quintal' avocados harvested at physiological maturity were immersed in salicylic acid (SA) solution (0 and 4.0 mM) for 15 minutes at 25 ºC and stored at 15 ºC and 85 % RH for 16 days. The physical-chemical and biochemical quality parameters of the fruits were evaluated every four days.

The treatment with SA (4.0 mM) reduced/delayed respiratory activity by up to two days compared to untreated fruits (control). There was also less loss of fresh mass, firmness, sugar synthesis (soluble solids), and degradation of organic acids (titratable acidity). In antioxidant metabolism, SA preserved the activity of phenylalanine ammonia lyase resulting in higher phenolic content, antioxidant activity, and lower polyphenoloxidase activity at the end of 16 days.

 One of the main limitations of this research is that ethylene production (a key player for climacteric fruit) was not measured in Avocado fruits during storage.

 In addition to being the first report on the application of SA in postharvest avocados, our results demonstrate that SA (4.0 mM) is an effective and low-cost alternative to preserve the quality and antioxidant potential of avocados ‘Quintal’.

Carnation (Dianthus caryophyllus L.) is one of the most popular and economically important cut flowers worldwide ranking the third after rose and chrysanthemum. The vase life of many carnation cultivars is short due to sensitivity to ethylene or other factors. This research was performed to study effect of gamma aminobutyric acid (GABA 0.5, 0.75 and 1mM) on postharvest quality of tow famous carnation cultivars viz. Delphi (white) and Dob Pedro (Red).

The experiment was conducted as completely randomized design (CRD) with five replications per treatment.

The results indicated that all concentrations of GABA significantly prolonged the vase life in both cultivars. GABA decreased lipid peroxidation of petal tissue while increased the activity of some antioxidant enzymes such as catalase (CAT), ascorbate peroxidase (APX), superoxide dismutase (SOD) and guaiacol peroxidase (GPX). Polyphenoloxidase (PPO) activity was also decreased in GABA-treated cut flower. Interestingly, both cultivars responded similarly to GABA treatments.  The findings also revealed that GABA had antioxidant properties capable of increasing defense ability of the carnation cut flower. Meanwhile, the applied concentration is very critical and should be taken into account. Based on the present findings, the best treatment is GABA at 0.75 mM.

The results of this research indicated that GABA had antioxidant properties capable of increasing defense ability of the carnation cut flower. It appears that the applied GABA operates through membrane conservation, increasing the activity of antioxidants enzymes and decreasing PPO activity.

The aim of this work was to determine the effects of UV-C and alginate coating, alone or in combination, on extending the storability and the quality of cherry tomato.

Tomatoes were covered with a 2% alginate coating in combination with UV-C treatment or alone and stored at 10°C with 90-95% relative humidity for 20 days. Tomatoes were evaluated for weight loss, respiration rate, total soluble solids, titratable acidity, ascorbic acid, lycopene content, total phenolic content, antioxidant content and overall appearance every 5 day.

The results indicated that UV-C +Alginate treatment was highly effective in preserving fruit quality and delaying senescence. Alginate coating preserved brightness and visual quality of fruit while preventing decay. Overall, the integration of UV-C irradiation with alginate coating was the best treatment that could strongly inhibit the increase in the weight loss and respiration and achieved the highest ascorbic acid, total phenolic and antioxidant content. Single UV-C treatment had a positive effect on biochemical compounds at the beginning, but could not maintain this effect at the end of storage. Moreover, lycopene concentration increased as the senescence progressed, but observed higher lycopene contents in control samples.

 No limitations to report.

UV-C + alginate treatment may be a promising method of improving quality and extending the postharvest life of cherry tomatoes.

Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research

Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks.

The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report.

In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.

Maize output is decreasing in developing countries due to poor postharvest management despite the huge investments. The study is aimed at identifying and quantifying sources and causes of postharvest losses from farm to retail and suggest appropriate interventions for reducing these losses. 

Research Method:

Commodity system assessment on postharvest handling, storage and marketing of maize was conducted between July and August, 2017 in Nigeria, Rwanda and Punjab (India) using surveys, interviews, observations, measurements and quantification of losses along the value chain. Postharvest quality and economic loss assessments along the chain were based on physical damage, decay and weight loss.

Causes of postharvest losses at farm level are similar in all the countries studied, with sorting losses from 2 to 50% and drying losses from 10 to 40%. Damage and defects were extremely high in Rwanda at the farm level. Maize is stored for 5 to 10 months with 2 to 3.5% damage in Nigeria and 6% in Rwanda. Maize is stacked in sacks during wholesale and cleaning rejects obtained is 2 to 11% in Nigeria and India, little or no sorting in Rwanda at wholesale. Postharvest losses are 15%, 60% and 20% of total produce for Nigeria, Rwanda and Punjab, which account for economic losses of $720 million, $131.2 million and $8.2 million respectively. Limitations: The research is limited to major production areas in the three countries because of funding. 

Originality/Value:

 The study identified problems, sources and causes of post-harvest losses and suggests appropriate interventions, training needs and advocacy issues to reduce these losses.

This paper provides an in-depth critical review and analysis of current and recent research undertaken on the agro-ecology, photochemistry, postharvest physiology and utilization of Moringa oleifera Lam.

This treatise provided a comprehensive review of current and relevant research on the horticultural practices, its agro-ecological conditions, and pre- and post-harvest operations and treatments. It showed the alignment of the biochemical production of the various phytochemicals to the ecophysiology of the plant particularly the variety and ecotypes, micro climatic and edaphic conditions, and the crop growth patterns. The detailed aggregation of the different phytochemicals and the sites of synthesis in the plant revealed that the plant produces in excess of 36 phytochemical compounds that manifest its biological efficacy in over 16 different human physiological activity and medicine. Additionally, it revealed the many approaches to the postharvest physiology of the plant parts and the extension of the shelf life and quality for processing opportunities.

There were no significant limitations to the conducting of this exercise as the literature was available and accesses to communicate with authors were easily facilitated by the internet. Directions for future research: This is the only review which collated the findings on the agro-ecology, phytochemistry, postharvest physiology and utilization of Moringa oleifera Lam., and how it is linked to the world of ethno-medicine, and pharmacology. Further research is necessary to determine the efficacy of extracts from all parts of the moringa plant as potential and promising eco-friendly alternatives to common chemicals used as novel food preservatives.

Postharvest losses of fruits and vegetables are major problem for countries that agriculture is one of the source economy and that losses in tomato have reported from 20 to 50%. It is one of the very perishable fruit and it changes continuously after harvesting. The aim was to evaluate the effect of guava (Psidium guajava) and physic nut (Jatropha curcas) leaf extract on fresh ripe tomato fruits.

Two tomato varieties obtained (UTC and Tandilo) from Gombe Main Market and were then treated with aqueous and ethanolic extract of Psidium guajava and Jatropha curcas leaves to extend their shelf life and maintain the quality of tomato fruits during storage. The experiment was laid out using completely randomized block design, (CRBD). Number of days to deterioration was recorded on visual eating quality. The recorded data were analyzed using analysis of variance.

Ethanolic extracts of P. guajava and J. curcas was highly effective on UTC variety. The postharvest decay that was the main quality factor in this experiment significantly reduced in Tandilo and UTC tomato fruits after using 2.5g/1000ml ethanolic J. curcas leaves extract by 24 and 25 days respectively; and 22 and 23 days after using 2.5g/1000ml ethanolic P. guajava leaves extract.

No limitations were founded.

These findings indicate that application of leaves extracts proved to be effective in extending the shelf life of test tomato fruits.

One of the primary methods in increasing shelf life and maintaining the horticultural product quality is the application of edible coatings at the product surface. In this regard, this experiment was conducted to investigate the effect of tragacanth gum on some characteristics of pomegranate fruits such as weight loss, appearance quality, decay index, pH, soluble solid contents (SSC), titratable acidity (TA), maturity index, total phenol, vitamin C and anthocyanin content. Research

Fruits of two cultivars (‘Malase Yazdi’ and ‘Malase Daneh Siah’) were harvested and immersed in the tragacanth gum (0, 2.5, 5, 7.5, and 10 g l-1) solution for one minute. After applying treatments, fruits were air-dried, weighed, put in plastic baskets, and kept in the conventional storage in a completely randomized design for three months. Some quantitative and qualitative traits were measured and compared with the non-treated samples.

Results revealed using tragacanth gum had a different effect according to cultivar type. The results also showed that tragacanth gum coatings could control the reduction of fruit appearance quality, and reduce the number of fruit decay in the ‘‘Malase Yazdi’’. In ‘‘Malase Daneh Siah’’, coating with tragacanth gum could improve pH, SSC, TA, and total anthocyanin content. Phenol content in both cultivars increased at the highest concentration (10 g l-1) of this edible coating. Research limitations: No limitations were founded. Originality/Value: Tragacanth gum coating could improve fruit quality of pomegranate during traditional storage and can be recommended to traditional pomegranate gardeners who still have large-scale traditional pomegranate storage.