Ultraviolet-C Radiation on Psidium cattleyanum L. Conservation and Its Influence on Physico-chemical Fruits Characteristics

Acosta, Tâmara Foster; Marques, Léo Omar Duarte; Nardello, Izabel Camacho; Navroski, Renan; Mello-Farias, Paulo

doi:10.9734/jeai/2018/38521

Cited by 1 publication

(1 citation statement)

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“…Aside from that, starch-based films are edible, translucent, odourless, tasteless, and colourless, all of which are desirable qualities for food packaging [6]. The use of C ultraviolet (UV-C) entails eradicating microorganisms from vegetative tissues through the antibacterial effect generated by radiation, which is one of the strategies that has been gaining traction to extend post-harvest fruit lifespan [7]. Chlorine, mostly in the form of sodium hypochlorite, is commonly employed in fruit sanitization.…”

Section: Introductionmentioning

confidence: 99%

Post-Harvest Problems of Strawberry and Their Solutions

Quarshi¹,

Ahmed²,

Azmant³

et al. 2023

Recent Studies on Strawberries

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Strawberry is a fruit with a short season of harvest. Strawberry is well-known among people all over the world for its distinct flavour, nutritional value, and delicacy. While on the other hand, preserving strawberry and shelf life extension has been a huge difficulty due to their perishable nature. Making effective and sustainable use of already available food processing and preservation technology needs time. Researchers must use advanced techniques like a cool store, modified atmospheric packaging (MAP), cool store, controlled atmospheric storage (CA), various packaging methods, and a variety of chemical and physical treatments to retain commodities for a longer period due to strategic market sales following harvest. Except for the preserving techniques, there is some polysaccharide-based edible coating which has a crucial role in delaying fruit softening, fruit decay, maintaining the increased levels of ascorbic acid and phenols, enhancing the activities of antioxidant enzymes, and reducing membrane damage. During the postharvest stages, there are numerous threats to keep in view regarding the safety and quality of strawberries. In this chapter, we will discuss the benefits and drawbacks of some of the various preservation technologies, as well as how they might be utilised to preserve and a prolonged period of freshly harvested strawberries.

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Section: Introductionmentioning

confidence: 99%