Effect of gelatin–alginate coating containing anise (
            <i>Pimpinella anisum</i>
            L.) essential oil on physicochemical and visual properties of zucchini (
            <i>Cucurbita pepo</i>
            L.) fruit during storage

Jafari, Roya; Zandi, Mohsen; Ganjloo, Ali

doi:10.1111/jfpp.16756

Cited by 14 publications

(5 citation statements)

References 68 publications

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“…TSS content is an important attribute which reflects the sugar concentration in cells which increases through the conversion of starch to sugar. However, in this study and in consonance with previous studies on zucchini fruit it seems that at 20 °C, the sugar consumption is faster than its accumulation leading to senescence [ 33 , 64 ]. On the other hand, is well documented the decreased TA level in zucchini and other different fruits by the use of organic acids as respiration substrates during ripening process [ 64 , 65 ].…”

Section: Resultssupporting

confidence: 91%

“…However, in this study and in consonance with previous studies on zucchini fruit it seems that at 20 °C, the sugar consumption is faster than its accumulation leading to senescence [ 33 , 64 ]. On the other hand, is well documented the decreased TA level in zucchini and other different fruits by the use of organic acids as respiration substrates during ripening process [ 64 , 65 ]. Previous reports have revealed the effect of 1-MCP on delaying ripening processes as decreasing the respiration rate in zucchini [ 10 ] and maintaining TSS and TA content through this mechanism in different fruit species [ 53 , 65 ].…”

Section: Resultssupporting

confidence: 91%

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A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit

Medina-Santamarina¹,

Serrano²,

Ruiz-Aracil³

et al. 2022

Foods

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Zucchini fruit are highly sensitive to low temperatures leading to significant peel depressions, increasing weight loss and making them impossible to be commercialized. In this study the effect on the reduction of chilling injury (CI) assaying different postharvest treatments to cv. Cronos was evaluated. We have compared the application of substances such as 1-methylcyclopropene (1-MCP) with the application of a natural origin compound as melatonin (MT), both with demonstrated activity against CI in different vegetal products. The effects of MT (1 mM) by dipping treatment of 1 h and 1-MCP (2400 ppb) have been evaluated on zucchini fruit during 15 days of storage at 4 °C plus 2 days at 20 °C. Treatments applied independently improved some fruit quality parameters in comparison with control fruit but were not able to manage CI even though they mitigated the impact on several parameters. However, when these two separated strategies were combined, zucchini cold tolerance increased with a synergic trend. This synergic effect affected in general all parameters but specially CI, being also the only lot in which zucchini fruit were most effectively preserved. This is the first evidence in which a clear positive effect on zucchini chilling tolerance has been obtained combining these two different strategies. In this sense, the combined effect of 1-MCP and MT could be a suitable tool to reach high quality standards and increasing shelf life under suboptimal temperatures.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit

Medina-Santamarina¹,

Serrano²,

Ruiz-Aracil³

et al. 2022

Foods

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show abstract

“…Finally, the total colour difference (Δ E ) and chroma were calculated via eqns. 5 and 6 (Cevik & Icier, 2021; Zandi et al ., 2021; Jafari et al ., 2022a):

Δ E = \sqrt{{()(, L^{*} goodbreak- L_{0}^{*})}^{2} + {()(, a^{*} goodbreak- a_{0}^{*})}^{2} + {()(, b^{*} goodbreak- b_{0}^{*})}^{2}}

Chroma = \sqrt{()(, a_{i}^{* 2} goodbreak+ b_{i}^{* 2})}

…”

Section: Methodsmentioning

confidence: 99%

“…Finally, the total colour difference (ΔE ) and chroma were calculated via eqns. 5 and 6 Zandi et al, 2021;Jafari et al, 2022a):…”

Section: Colourmentioning

confidence: 99%

Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality

Safari,

Zandi,

Ganjloo

2024

Int J of Food Sci Tech

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SummaryThe study evaluated the effect of the ohmic thawing method with IR pre‐treatment (unilateral and bilateral) on ground turkey breast that was frozen using various freezing methods, including snap freezing, freezing at −70 °C and −20 °C. The results revealed that the thawing time in ohmic thawing with unilateral and bilateral IR pre‐treatment (in the snap freezing method) was 69.23% and 50.14% shorter compared to the ohmic thawing method without pre‐treatment, respectively. Additionally, the snap freezing method exhibited a significantly higher thawing rate compared to the other freezing methods. Implementing IR pre‐treatment, particularly bilaterally, along with snap freezing, resulted in a reduction of all losses ranging from 20% to 70%. The results of Raman spectroscopy showed that the ohmic thawing method with bilateral IR pre‐treatment resulted in better preservation of protein secondary structure, protein solubility and reduced oxidation of frozen turkey meat. Although the pH changes were not affected by the thawing method, the pH value decreased as the freezing speed reduced. The preservation of meat colour quality was enhanced by increasing the freezing speed and implementing IR pre‐treatment. The results indicate that using IR pre‐treatment can enhance the positive effects of ohmic thawing. Also, the IR type applied showed better results obtained in bilateral mode (P > 0.05).

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“…Concerning zucchinis, some studies focus on the possibility of extending their SL improving the conservation with different approaches. For example, the effect of different coatings on the quality of fresh zucchini during storage was investigated by evaluating physicochemical, visual [ 17 ] and sensorial properties [ 18 ]. The effects of individually shrink wrapping zucchini fruits on different quality parameters, namely cold tolerance, chilling injury, the loss of weight and firmness during storage at 4 °C, were also investigated [ 19 ] as well as the effects of other different treatments on fresh zucchini.…”

Section: Introductionmentioning

confidence: 99%

Monitoring the metabolite content of seasoned zucchinis during storage by NMR-based metabolomics

Cagliani,

Consonni

2024

Heliyon

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Effect of gelatin–alginate coating containing anise ( Pimpinella anisum L.) essential oil on physicochemical and visual properties of zucchini ( Cucurbita pepo L.) fruit during storage

Cited by 14 publications

References 68 publications

A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit

A Synergistic Effect Based on the Combination of Melatonin with 1-Methylcyclopropene as a New Strategy to Increase Chilling Tolerance and General Quality in Zucchini Fruit

Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality

Monitoring the metabolite content of seasoned zucchinis during storage by NMR-based metabolomics

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