Microbiological impact and control strategies to monitor postharvest losses in fruits and vegetables

Mudaliar, Kaushik; Sharma, Vikash; Agnihotri, Charu; Agnihotri, Shekhar; Deora, Anupama; Singh, Bhim Pratap

doi:10.1016/b978-0-323-91132-0.00003-4

Cited by 2 publications

(4 citation statements)

References 144 publications

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“…An alternative to chemical treatment of harvested fruits is heat treatment. The processing technology involves hot water immersion (HWD), heating with saturated steam, hot dry air treatment, and hot water rinsing (HWR) with brushing [10].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…The favorable effects of these heat treatments are the reduction of hypothermia and the slowing down of ripening processes due to thermal inactivation of degradation enzymes [11], the level of critical insect infestations and the onset of fungal decay [10]. Heat treatments can be short-term (up to 1 hour) or long-term (up to 4 days).…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Hot water is a better energy carrier than air and provides a comparable reduction in fungal spoilage. Blue mold on grapefruit, caused by Penicillium sp., is controlled by immersing the fruit in hot water for 2 minutes at 50 °C [10]. It should be noted that, in addition to blue mold on the surface of lemon fruits, the most common and serious diseases are brown rot (Phytophthora), Alternaria rot (Alternaria tenuis Nees.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

Pusik,

Bondarenko

et al. 2024

EEJET

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The problem solved is to determine safer and more effective technologies for post-harvest processing of fruits. To achieve the goal, lemon fruits (of different degrees of wilting) were cut crosswise, each piece was treated with miramistin and deсasan in concentrations of 0.1 %, 0.3 %, and 0.5 %. The samples were placed on agar blocks with pure cultures of pathogens and placed in wet Petri dishes, kept at a temperature of 25 °C in a thermostat for 6–10 days; the experiment was repeated three times. The research aimed to establish the concentration of antimicrobial drugs for treating lemons; determine the weight loss of lemon fruits depending on the storage temperature. The object of the study is the process of preserving the quality of lemon fruits during post-harvest treatment with antiseptics during cold storage. It is proposed to treat lemon fruits with miramistin and deсasan in concentrations of 0.3 % and 0.5 % in order to inhibit the development of blue and green mold during storage. Damage to turgor fruits is two times less than that of weakly wilted ones. At a storage temperature of 10 °C, fruits are stored for 40–45 days. At the same time, daily losses are 0.49 %. Lowering the storage temperature to 4 °C extends the storage period to 90–100 days, with a daily mass loss of 0.08 %. A curvilinear correlation dependence of the second order of weight loss of lemon fruits on the duration of storage was established (R2=0.9758–0.9903). Treatment with antiseptics makes it possible to implement environmentally friendly solutions that will make it possible to exclude chemically synthesized fungicides and preserve the natural properties of fresh citrus fruits after harvesting, as well as extend their shelf life. In the development of new, low-cost, environmentally friendly, and affordable technologies, this is an important technique

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

Pusik,

Bondarenko

et al. 2024

EEJET

View full text Add to dashboard Cite

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“…These losses occur due to limitations in fruit handling methods during classification, packing, storage, transportation, and marketing. Therefore, one of the main agents of damage is the presence of microorganisms, which significantly impact a product's quality [8,9]. Additionally, the inappropriate use of pesticides has increased by 30% in the last 20 years [10].…”

Section: Introductionmentioning

confidence: 99%

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

Rayón-Díaz,

Hernández-Montiel,

Sánchez-Burgos

et al. 2024

AgriEngineering

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The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a high percentage of globally important fruits. Over the last 20 years, the use of chemical products in the agri-food sector has increased by 30%, leading to environmental problems such as harm to main pollinators, high levels of chemical residue levels, development of resistance in various phytopathogens, and health issues. As a response, various organizations worldwide have proposed programs aimed at reducing the concentration of active compounds in these products. Priority is given to alternative treatments that can mitigate environmental impact, control phytopathogens, and ensure low residuality and toxicity in fruits and vegetables. This review article presents the mechanisms of action of three alternative treatments: chitosan, citral, and hexanal. These treatments have the potential to affect the development of various pathogenic fungi found in tropical and subtropical fruits. It is important to note that further studies to verify the effects of these treatments, particularly when used in combination, are needed. Integrating the mechanisms of action of each treatment and exploring the possibility of generating a broad-spectrum effect on the development of pathogenic microorganisms in fruits is essential for a comprehensive understanding and effective management.

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Microbiological impact and control strategies to monitor postharvest losses in fruits and vegetables

Cited by 2 publications

References 144 publications

Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

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