Synergistic effect of preharvest treatments on storability of date palm fruit (<i>Phoenix dactylifera</i> L. ‘Khenizi’)

Kaur, N.; Ahmed, Z.F.R.

doi:10.17660/actahortic.2022.1336.23

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…Changing global food preferences have increased the demand for food products with high nutritional profiles and bioactive compounds. Preserved jams and jellies offer antioxidants and nutritive value (Shinwari & Rao, 2018; Kaur et al ., 2023). Traditional jams, with high sugar content (mainly sucrose) for preservation, contribute to health issues like obesity and diabetes.…”

Section: Introductionmentioning

confidence: 99%

Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

Ibraheem,

Tariq,

Ali

et al. 2024

Int J of Food Sci Tech

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SummaryThis research aimed to explore the influence of nutritional adjustments and storage stability on a functional, reduced‐calorie guava jam incorporating Aloe vera. Over two months, comprehensive analysis assessed physicochemical properties, sensory traits, microbial stability, and shelf‐life. The addition of Aloe vera gel resulted in significant improvements in pH (3.00 to 3.65), total soluble solids (40.10 to 42.20°Brix), antioxidant activity (36.85% to 81.09%), moisture content (29.48% to 38.82%), water activity (0.78 to 0.84), ash content (0.29% to 0.45%), fat content (0.14% to 0.19%), fibre content (1.05% to 1.86%), and the colour values. Moreover, b* scores for colour indication improved from 15.09 to 18.86. Texture attributes of cohesiveness and firmness improved significantly. Sensory evaluation favoured the T2 variant (20% Aloe vera gel), suggesting it as the optimal formulation. Furthermore, artificial neural networks (ANNs), a technique of machine learning, were utilised to predict guava jam behaviour, with 99% accuracy. The study discovered substantial changes in pH, total soluble solids, antioxidant activity, moisture content, and textural qualities, indicating that Aloe vera supplementation could improve guava jam quality and shelf‐life. The results of ANN predictions about antioxidants and cohesiveness provide information about the product's performance during storage.

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Section: Introductionmentioning

confidence: 99%

Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

Ibraheem,

Tariq,

Ali

et al. 2024

Int J of Food Sci Tech

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“…Furthermore, once edible coatings are applied on fresh fruit surface, they afford an internal environment that reduces respiration and decelerates the ripening stage and quality alteration [17,18]. Polysaccharides, particularly cellulose and chitosan derivatives, are becoming increasingly popular as edible materials [18][19][20]. Several studies have applied CMC for prolonging the shelf life of fresh products such as avocado [21], peach and pear [22], mango [23], and cucumber [24].…”

Section: Introductionmentioning

confidence: 99%

Carboxymethyl Cellulose from Banana Rachis: A Potential Edible Coating to Extend the Shelf Life of Strawberry Fruit

et al. 2023

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Cellulose derivatives, as edible coating for fruits and vegetables, have been broadly applied due to their availability, stability, solubility, safety, and low price. Therefore, this study was conducted to (1) extract cellulose from the banana plant rachis, (2) convert it into carboxymethyl (CMC), and (3) use the produced CMC as an edible coating to retard senescence and prolong the storage life of strawberry fruit. Preparation of CMC was accomplished by an etherification process, utilizing sodium hydroxide and monochloroacetic acid (MCA), with ethanol as a supporting medium. Characterization of CMC was done by analyzing the spectra of FTIR, degree of substitution (DS), ash content, CMC yield, water and oil holding capacity, in addition to physical characteristics. A storage study with CMC as an edible coating was conducted to investigate its impact on the shelf life of stored strawberry fruits. High purity food-grade CMC was successfully produced. CMC showed a yield of 156.25% with a DS of 0.78, a water holding capacity of 11.24 g/g, and an oil holding capacity of 1.60 g/g. The resulted CMC was well suited for edible coating preparation and was used effectively to prolong the shelf life of stored strawberry fruits at 22 °C to 6 days and to 16 days for that stored at 4 °C. Weight loss, total soluble solids (TSS), decay percentage, pH, anthocyanin content, ascorbic acid content, firmness, and sensory characteristics of CMC coated strawberry fruit stored at 4 °C were better than those stored at 22 °C. Thus, CMC edible coating prepared from banana rachis could be recommended as a potential postharvest treatment to delay postharvest senescence and maintain the quality of ambient and cold stored fruits.

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Future Perspective on CRISPR-Cas9-Based Targeted Genome Editing in Date Palms

Kaur,

Alok,

Ahmed

2024

Genetic Engineering of Crop Plants for Food and Health Security

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Synergistic effect of preharvest treatments on storability of date palm fruit (Phoenix dactylifera L. ‘Khenizi’)

Cited by 3 publications

References 27 publications

Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

Assessing nutritional probing and storage stability of functional Aloe vera (Aloe barbadensis) based guava jam: a machine learning approach for predictive modelling

Carboxymethyl Cellulose from Banana Rachis: A Potential Edible Coating to Extend the Shelf Life of Strawberry Fruit

Future Perspective on CRISPR-Cas9-Based Targeted Genome Editing in Date Palms

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