Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Awad, Asmaa H R; Parmar, Aditya; Ali, Maisarah; El-Mogy, Mohamed M.; Abdelgawad, Karima F.

doi:10.3390/foods10051103

Cited by 22 publications

(19 citation statements)

References 61 publications

(98 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was recorded for both the shriveling, wilting, color, change, and decay or any visible deterioration as described by Ali et al [15]. Treated fruit were weighed after drying and at every sampling time to measure weight loss percentage as described by Awad et al [16]. Fruit color was determined using a Chroma meter CR-400 (Konica Minolta, INC, Tokyo, Japan) for the estimation of L* (lightness), a* (change color from red to green), and b* (change color from yellow to blue).…”

Section: Appearance Weight Loss Color Parameters and Firmness Determinationmentioning

confidence: 99%

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

Self Cite

View full text Add to dashboard Cite

Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

show abstract

Section: Appearance Weight Loss Color Parameters and Firmness Determinationmentioning

confidence: 99%

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of jelly fruit candies was determined according to the method of Elsayed et al, [25]. Fruit candy samples (6 g) were homogenized in 75 mL of methanol and then filtered (Whatman No.1).…”

Section: Determination Of Phytochemical Profilesmentioning

confidence: 99%

Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

2021

Self Cite

View full text Add to dashboard Cite

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

show abstract

“…On the other hand, PD also might play a role in water loss prevention, probably maintaining the pericarp’s integrity and reducing water loss. Additionally, it can be stated that PD worked as a barrier against water loss, as previously found in thymol-treated longan fruit samples [ 8 ] and fresh-cut beans treated with tea tree essential oil and peppermint essential oil [ 27 ].…”

Section: Discussionmentioning

confidence: 68%

Effects of Various Polymeric Films on the Pericarp Microstructure and Storability of Longan (cv. Shixia) Fruit Treated with Propyl Disulfide Essential Oil from the Neem (Azadirachta indica) Plant

et al. 2022

View full text Add to dashboard Cite

Plant extracts represent a rich repository of metabolites with antioxidant and antimicrobial properties. Neem (Azadirachta indica) is a medicinal plant considered the tree of the 21st century. In this study, we investigated the antioxidant and antimicrobial effects of propyl disulfide (PD), a major volatile compound in neem seed, against the pericarp browning (BI), microbial decay incidence (DI), and water loss of longan fruit. Fresh longan cv. Shixia samples were packaged in oriented polypropylene (OPP) and polyethene (PE) packages of different thicknesses (20, 40, and 60 µm). Sterile gauze was fixed inside the packages and 500 uL of PD was placed on them to avoid the direct contact of PD with fruit samples. Packages were sealed immediately to minimize vaporization and stored at 12 ± 1 °C for 18 days. Fruit samples packaged in open net packages served as controls. The results showed that fruit treated with PD in OPP and PE packages significantly prevented losses of water, DI, and BI compared to control treatment. PD also maintained the color, TSS values, TA values, pH values, high peel firmness, high TPC content, and high TFC content, and reduced the activity levels of PPO and POD. Scanning electron microscope (SEM) analysis indicated that the exocarp, mesocarp, and endocarp of longan peel were smooth, uniform, and compact with no free space compared to control, where crakes, a damaged and loose structure, and a lot of fungal mycelia were found. The shortest shelf life of 9 days was observed in control as compared to 18 days in OPP-20 and OPP-40; 15 days in OPP-60, PE-20, and PE-40; and 12 days in PE-60 packaging films. Therefore, PD as a natural antioxidant and antimicrobial agent, in combination with OPP-20 and OPP-40 polymeric films, could successfully be applied commercially to extend the postharvest shelf life of longan.

show abstract

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Cited by 22 publications

References 61 publications

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Effects of Various Polymeric Films on the Pericarp Microstructure and Storability of Longan (cv. Shixia) Fruit Treated with Propyl Disulfide Essential Oil from the Neem (Azadirachta indica) Plant

Contact Info

Product

Resources

About