Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles

Batool, Razia; Kazmi, Syed Asad Raza; Khurshid, Shazia; Saeed, Muhammad; Ali, Sikandar; Adnan, Ahmad; Altaf, Faizah; Hameed, Ayesha; Batool, Farwa; Fatima, Noor

doi:10.1016/j.foodchem.2021.130591

Cited by 23 publications

(6 citation statements)

References 33 publications

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“…The weight of fresh fruits and vegetables declines substantially with time. Normally, the maximum 5 % weight loss is acceptable and the fruits with higher weight loss reduce their market value ( Batool et al, 2022 , Batool et al, 2022 ). The physiological weight loss of grapes was analyzed during storage period at room and cold temperature.…”

Section: Resultsmentioning

confidence: 99%

“…Then the solution was coated directly on the fruits and inside packaging materials. Effect of MgO NP’s on shelf life of grapes was checked at 4 days intervals by observing the physiological weight loss, moisture content, Decay loss, peroxidase activity, total phenolic content, total antioxidant activity and DPPH radical scavenging assay ( Batool et al, 2022 , Batool et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

“…Food packaging biomaterials have important role in food protection from environmental factors (light, moisture, oxygen, bacteria, mechanical stress), therefore must exhibit barrier property to retard the oxygen permeability, the antimicrobial activity toward bacteria and greater mechanical strength to environmental stress to retain food quality, and prolong shelf life of food. The application of nanotechnology in food to overcome quality-keeping issues is a novel approach ( Batool et al, 2022 , Batool et al, 2022 ). Various nanoparticles (Ag, Cu, Fe, Zn, and Au) with antimicrobial activities have been synthesized.…”

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confidence: 99%

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Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L

Mushtaq,

Yousaf,

Anjum

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L

Mushtaq,

Yousaf,

Anjum

et al. 2024

Food Chemistry: X

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“…Álvarez-Hernández 2 stated that the effects of KMnO 4 at 6.4% and storage period on apricot cv. 'Mirlo naranja' KMnO 4 signi cantly increased TA of fruit juice compared to the control Due to the ascending cycle of the apricot fruit, along with the increase in ripening stages in the storage, the rate of respiration and oxidative metabolism of the fruit increases and the enzymes that break down the cell wall become more active 27 . With the production of ethylene, the rate of aging and rotting increases in the fruit.…”

Section: Titratable Acidity (Ta)mentioning

confidence: 92%

Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar

Tagheabady,

Abedi,

Azizi

et al. 2024

Preprint

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Apricot fruit is of great importance due to its high quality, and the possibility of exporting it from an economic point of view. In order to maintain the quality of apricots, in addition to observing the principles of horticulture, the issue of proper storage after harvesting and managing the product until the time of sale is inevitable. In this research, the effect of microwave radiation and potassium permanganate to increase yield of apricots of the late fruiting Noori cultivar during 45 days of storage at a temperature of 2 0C and a relative humidity of 85 to 95% was studied. For this purpose, an experiment was conducted with microwave radiation (control (0)180 and 360 W), storage time (15, 30 and45 days) and 3 potassium permanganate (control − 3 and 5 g) on apricot cv. Noori. Results showed that the appearance quality and taste of the fruit improved under the influence of microwave radiation. The TSS/TA ratio increased with increasing storage time, while the application of microwave radiation and potassium permanganate decreased the fruit maturity index. The use of microwave radiation and potassium permanganate reduced the rate of fruit rot. The use of microwave radiation and potassium permanganate treatments increased the firmness of the fruit tissue. The results of this research showed that the use of microwave radiation as a type of heat treatment and potassium permanganate can be introduced as an effective strategy in the technology after harvesting apricot fruits.

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“…The curcumin (CS‐HCNS‐Cur) has appreciable water contact angle, water vapor permeability, and pH‐responsive qualities and thus used as a novel material for food packaging (Ni et al., 2022). Researchers have developed a solution of glucose oxidase (GO x )/ZnONPs to be sprayed over peach (Batool et al., 2022) to enhance shelf life. The film developed by combining silver nanoparticles and zinc oxide nanoparticles into an antimicrobial starch improves the antimicrobial efficiency in the packaging and storing of peaches and nectarines (Zhai et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm

Ghosh,

De,

Chowdhury

2023

Journal of Food Science

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An economical and effective storage solution has been designed in this work for the storage of postharvest fruits and vegetables. Musa acuminata or banana has a shelf life of 5–6 days in open uncontrolled environment. This article reports a storage solution of M. acuminata in a controlled enclosure containing titanium oxide (TiO2)‐coated inner walls and irradiated with ultraviolet ray of band “C,” an air filtration unit, 5% by volume potassium permanganate (KMnO4) solution in a clay pot, grow lights, and activated charcoal granules. The same fruit was kept in an uncontrolled environment too. The percentages of dark spots on banana (M. acuminata) upon storage in controlled and uncontrolled environments have been estimated using an image‐processing algorithm. The prediction of dark spots was conducted using multi‐linear and multivariate polynomial regression. Experimentation with optimum process parameters obtained with genetic algorithm resulted in a shelf life extension of 6 days as compared to its storage in an uncontrolled environment. The setup can be used in vegetable and fruit markets for the extension of shelf life of postharvest perishable items in a compact and cost‐effective manner. The setup does not use any refrigeration process thereby decreasing energy requirement.

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Postharvest shelf life enhancement of peach fruit treated with glucose oxidase immobilized on ZnO nanoparticles

Cited by 23 publications

References 33 publications

Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L

Application of green synthesized magnesium oxide nanoparticles to prolong commercial availability of Vitis vinifera L

Effect of microwave irradiation and potassium permanganate on storage time of late bearing Noori apricot cultivar

Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm

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