Pre-harvest Factors Influencing the Postharvest Quality of Fruits: A Review

Tyagi, Sudhanshu; Sahay, Sanjay; Imran, Mohd; Rashmi, Kumari; Mahesh, Shiv Shankar

doi:10.9734/cjast/2017/32909

Cited by 44 publications

(24 citation statements)

References 15 publications

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“…An improvement in the flavonoid content after UV-B irradiation has been also described in sweet basil [75]. Temperature can influence the rate of biochemical reactions catalyzed by different enzymes and affect phytochemical accumulation in plants [76]. Furthermore, during fruit development, variation in temperatures can affect photosynthesis, respiration, and secondary metabolism.…”

Section: Environmental Factors Affecting Flavonoid Composition In mentioning

confidence: 99%

Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

Scarano

Chieppa

Santino

2018

Plants

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Flavonoids represent a wide group of plant secondary metabolites implicated in many physiological roles, from the attraction of pollinators to the protection against biotic or abiotic stresses. Flavonoids are synthetized in a number of horticultural crops that are important components of our daily diet. In the last decades, the consumption of vegetables rich in antioxidants has been strongly promoted from the perspective of prevention/protection against chronic diseases. Therefore, due to their nutritional importance, several attempts have been made to enhance flavonoid levels in species of agronomic interest. In this review, we focus on the flavonoid biodiversity among the major horticultural species, which is responsible of differences among closely related species and influences the qualitative/quantitative composition. We also review the role of flavonoids in the nutritional quality of plant products, contributing to their organoleptic and nutritional properties, and the main strategies of biofortification to increase their content.

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Section: Environmental Factors Affecting Flavonoid Composition In mentioning

confidence: 99%

Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

Scarano

Chieppa

Santino

2018

Plants

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“…Modern cooling technologies like mechanical refrigeration, hydro and vacuum cooling have been widely adopted for modification and control of the storage environment of high value-quality fresh produce in developed countries [1]. Such technologies when used in storage structures for fruit and vegetables (FV) help control temperature and relative humidity (RH) which are the two most important environmental factors that affect shelf life of fresh produce after harvest [2,3]. However small scale farmers (SSF) in sub-Saharan Africa (SSA) cannot afford the high installation and maintenance costs of modern storage facilities available in the market [4,5].…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of an indirect air cooling system combined with evaporative cooling

Sibanda

Workneh

2020

Heliyon

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This study developed an indirect air-cooling combined with evaporative cooling (IAC þ EC) system for temporary storage of fruit and vegetables (FV) to improve the shelf life of fresh produce under hot and humid climatic conditions. The aim of the study was to investigate the effect of IAC þ EC in providing optimum storage environment of temperature and relative humidity (RH) for the tomato fruit compared to storage under ambient conditions. The IAC þ EC system had a 53-m 3 storage chamber able to store 3.8 tons of tomatoes. Solar energy during the day and a battery bank facility at night powered the cooling system. The structure was constructed and assembled at Ukulinga research center in Pietermaritzburg. The performance of the IAC þ EC was evaluated based on the temperature and the RH measured hourly from 05h00-22h00 daily during a period of 28 days. Temperature and RH were measured in the psychometric unit, various positions in the storage chamber and at ambient conditions. There were significant variations (P < 0.001) in temperature and RH between storage and ambient conditions. The temperature inside the storage chamber was on average 7 C-16 C lower while the average RH was 13%-41% higher than ambient conditions. Temperature and RH at the exhaust end of the IAC þ EC storage chamber were 16.40 C and 88.9% compared to 30.9 C and 47.6% under ambient conditions. Such conditions can enhance the shelf life of FV of moderate respiration rates. Inside the storage chamber, temperature was 15.7 C-16.4 C while the RH was 89.6%-93.8% depending on location. The cooler efficiency varied from 88.04% to 95.6%. The IAC þ EC system performed at the same level as evaporative cooling under dry and arid conditions. The results in this study are evidence that IAC þ EC system can provide optimum storage conditions for FV as well as being a low-cost technology utilizable in hot and sub-humid to humid areas in sub-Saharan Africa.

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“…Additionally, the shortened shelf-life of fruit caused by microbial spoilage is a factor that negatively affects the market value and processing of fruit. It has long been known that fungal spoilage organisms can contaminate agricultural produce before, during and after harvest, as well as during transportation and processing [3,4,5,6]. During postharvest handling, about 25% of the total harvested fruit is lost due to spoilage fungi [7,8,9,10], which is an amount of food that can feed millions of households worldwide.…”

Section: Introductionmentioning

confidence: 99%

The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Mewa-Ngongang

Plessis

Ntwampe

et al. 2019

Foods

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Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial activity against several yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of C. pyralidae and P. kluyveri were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples). Volatile organic compounds (VOCs) from C. pyralidae and P. kluyveri deemed to have antimicrobial activity were identified by gas chromatography-mass spectrometry (GC-MS). A cell suspension of C. pyralidae and P. kluyveri showed growth inhibition activity against all spoilage microorganisms studied. Direct contact and extracellular VOCs were two of the mechanisms of inhibition. Twenty-five VOCs belonging to the categories of alcohols, organic acids and esters were identified as potential sources for the biocontrol activity observed in this study. This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms (n = 6) in a single study.

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Pre-harvest Factors Influencing the Postharvest Quality of Fruits: A Review

Cited by 44 publications

References 15 publications

Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

Looking at Flavonoid Biodiversity in Horticultural Crops: A Colored Mine with Nutritional Benefits

Performance evaluation of an indirect air cooling system combined with evaporative cooling

The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

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