Using hot water as a pretreatment to extend the shelf life of cucumbers (<i>Cucumis sativus L</i>.) under cold storage conditions

Amer, Baher M. A.; Azam, Mostafa M.

doi:10.1111/jfpe.12958

Cited by 6 publications

(6 citation statements)

References 21 publications

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“…This indicates that the C120 and C240 coatings could delay the moisture loss of cucumbers. The weight loss of the cucumbers was found to have a strong relationship with their volume loss 63 . Additionally, greater weight loss rates were observed as a function of storage duration in the cucumbers coated with C0 (− 5.25% day −1 ) and C480 (− 5.22% day −1 ) and the control samples (− 4.60% day −1 ) compared with that of the cucumbers coated with C120 (− 3.98% day −1 ) and C240 (− 3.92% day −1 ) (Fig.…”

Section: Resultsmentioning

confidence: 94%

Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers

Tanpichai

Pumpuang

Srimarut

et al. 2023

Sci Rep

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The widespread usage of petroleum-based polymers as single-use packaging has had harmful effects on the environment. Herein, we developed sustainable chitin nanofiber (ChNF) coatings that prolong the shelf life of fresh cucumbers and delay the growth of pathogenic bacteria on their surfaces. ChNFs with varying degrees of acetylation were successfully prepared via deacetylation using NaOH with treatment times of 0–480 min and defibrillated using mechanical blending. With longer deacetylation reaction times, more acetamido groups (–NHCOCH3) in chitin molecules were converted to amino groups (–NH2), which imparted antibacterial properties to the ChNFs. The ChNF morphologies were affected by deacetylation reaction time. ChNFs deacetylated for 240 min had an average width of 9.0 nm and lengths of up to several μm, whereas rod-like structured ChNFs with a mean width of 7.3 nm and an average length of 222.3 nm were obtained with the reaction time of 480 min. Furthermore, we demonstrated a standalone ChNF coating to extend the shelf life of cucumbers. In comparison to the rod-like structured ChNFs, the 120 and 240-min deacetylated ChNFs exhibited a fibril-like structure, which considerably retarded the moisture loss of cucumbers and the growth rate of bacteria on their outer surfaces during storage. Cucumbers coated with these 120 and 240-min deacetylated ChNFs demonstrated a lower weight loss rate of ⁓ 3.9% day−1 compared to the uncoated cucumbers, which exhibited a weight loss rate of 4.6% day−1. This protective effect provided by these renewable ChNFs holds promising potential to reduce food waste and the use of petroleum-based packaging materials.

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Section: Resultsmentioning

confidence: 94%

Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers

Tanpichai

Pumpuang

Srimarut

et al. 2023

Sci Rep

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“…It was estimated using a refractometer that the juice was extracted from three banana slices. It was computed using the following equation [41]: Where: T, rh, v are the air temperature, relative humidity and velocity, T p , M, M f , Me q , z are the product temperature, moisture content, final moisture content, equilibrium moisture content and thickness, and t is the drying time.…”

Section: Measurement Of Total Soluble Solids (Tss)mentioning

confidence: 99%

“…It was estimated using a refractometer that the juice was extracted from three banana slices. It was computed using the following equation [41]:…”

Section: Measurement Of Total Soluble Solids (Tss)mentioning

confidence: 99%

Monitoring Temperature Profile and Drying Kinetics of Thin-Layer Banana Slices under Controlled Forced Convection Conditions

2023

Self Cite

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The drying kinetics of banana slices were examined in a forced convection dryer using an infrared camera to monitor the temperature profile and drying kinetics under control conditions. The air temperature was tested at 40 °C, 50 °C, 60 °C, and 70 °C and the air velocity at 0.2 m/s, 0.5 m/s, and 0.75 m/s, with initial moisture contents of the banana ranging from 76–80% wet basis. The thicknesses of the banana slices being dried were 2, 4, 6, and 8 mm. The optimum drying conditions for the highest drying rate and best color were found to be a temperature of 70 °C, an air velocity of 0.75 m/s, a low relative humidity of 5 to 7%, and banana slices with a thickness of 2 mm. As the air temperature increased, the drying rate and shrinkage also increased. Shrinkage varies concerning moisture loss, and the reduction in radial dimension of banana slices was around 17–23% from the original slice before drying. An empirical mathematical equation was derived by applying the technique of multiple linear regression analysis to the whole dataset of the many experiments of the experimental work. The moisture diffusivity was between 7.88 × 10−10 to 1.04 × 10−10 m2/s, and the average activated energy of the banana was 34.29 kJ/mol. The experimental data were used to fit the drying models. The Midilli model was predicted to produce the closest results to the experimental data.

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“…The soluble solids content was determined by correlating the refraction angles and refractive index values established by the refractometer. The total soluble solids from two fruits were calculated using the refractometer reading by the following equation (Amer and Azam, 2019): TSS, Bix= dilution factor (3) × Reading in refractometer (4)…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Improving Cantaloupe Fruits Quality and Shelf Life Using Forced Air Cooling System

Azam¹

2020

SJKFU

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Increasing shelf life of agricultural product is an important challenge of food science engineering. This study aimed to use forced-air cooling system at a constant airflow rate of 2.4 m 3 /s to improve the physio-chemical, texture properties, and shelf life of cantaloupe fruits under cold storage. Different packages (foam, plastic, and carton) were used during four storage periods (0, 10, 20 and 30 days). Physio-chemical properties including weight loss, firmness, color, TSS, pH, and respiration rate were measured and evaluated. Texture properties (hardness, cohesiveness, chewiness, and resilience) were measured. From experimental data, the final temperature reached after 140 mins were 7 and 10 ºC for different packages. The cooling times (7/8th) ranged from 117.5 to 132 mins. Significant differences existed for the values of treated fruit properties compared to non-precooled fruit (control). Data also showed that firmness, color, and titratable acidity (TA) values decreased as postharvest storage period of the fruits increased. Results showed significant differences (p <0.05) in texture properties values of cantaloupe fruits packed in foam package that protected the fruits from the surrounding environmental changes.

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Using hot water as a pretreatment to extend the shelf life of cucumbers (Cucumis sativus L.) under cold storage conditions

Cited by 6 publications

References 21 publications

Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers

Development of chitin nanofiber coatings for prolonging shelf life and inhibiting bacterial growth on fresh cucumbers

Monitoring Temperature Profile and Drying Kinetics of Thin-Layer Banana Slices under Controlled Forced Convection Conditions

Improving Cantaloupe Fruits Quality and Shelf Life Using Forced Air Cooling System

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