Effect of hyperbaric pressure and temperature on respiration rates and quality attributes of tomato.

ABSTRACT The effect of Beeswax (BW) coating and Neem leaf extract (NLE) dipping on the shelf life of tomatoes (Lycopersicon esculentum Mill.) was investigated over a storage period of 36 days. The experiment was done by a factorial combination of four levels of NLE dipping (0, 15%, 20% and 25%) and BW coating (0, 3%, 6% and 9%) in randomized complete block design with three replications. It was observed that BW9*NLE25 significantly (P < .001) extended the shelf life of tomato fruits by eight days and effectively reduced weight loss by 55–68%, the changes in TA by 20–66.7%, PH by 6.3–14.1%, and TSS by 2.8–6.9%. Toward the end of the storage period (on the 28th day), BW9*NLE25 found to have 39.4% higher marketable fruits while reducing the percent decay by 96.1% compared to untreated tomato fruits. The study result showed that BW9*NLE25 could potentially be utilized to extend the shelf life and maintain the quality of tomato fruits by farmers, retailers, and wholesalers.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2053709?needAccess=true

Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by neem leaf extract dipping and beeswax coating

Peaches are well-liked amongst the stone fruits in Pakistan. The peach industry faces significant losses, from harvesting to marketing. The objective of this study was to investigate the effectiveness of foliar sprays of salicylic acid (SA) on the fruit quality of peaches (cv. ‘Flordaking’) at the harvest and postharvest life or stages. Different concentrations of SA (control, 1, 2 and 3 mM) were sprayed on the plants at three growth stages of fruit, i.e., the cell division, cell enlargement and pit-hardening stages. In general, all the SA treatments improved the fruit quality at harvest and maintained higher levels of flesh firmness, titratable acidity and ascorbic acid during storage. However, fruit weight loss, soluble solid contents, membrane leakage, chilling injury, color development, disease and decay incidence and the climacteric peak of ethylene were lowered by SA treatment after six weeks of low-temperature storage. SA at a 3-mM concentration was proven to be the most effective in maintaining the quality for a longer period of time during low-temperature storage. Based on the results, it can be concluded that the application of SA at fruit development stages can improve the harvest quality and storability of ‘Flordaking’ peaches.

Foliar Application of Salicylic Acid at Different Phenological Stages of Peach Fruit CV. ‘Flordaking’ Improves Harvest Quality and Reduces Chilling Injury during Low Temperature Storage

Postharvest treatments are applied to citrus fruits before storage in order to delay senescence, minimize spoilage, and improve appearance and marketability This chapter focuses on the preparation methods for the fresh fruit market through the implementation of commonly used postharvest treatments such as degreening, curing, wax coating, application of growth regulators, and packing-line operations with a focus on packinghouse activities Degreening is a process employed mainly to improve color Applications of surface coatings, fungicides, and other chemicals are common before fruits are marketed or stored under ambient or refrigerated conditions These treatments are also effective in reducing chilling injury in refrigerated storage Plant growth regulators are used to delay aging/senescence and various fungistats are used to control rots Gamma radiations are used to reduce microbial spoilage or disinfest the fruits with fruit flies These are supplemental treatments and cannot substitute refrigeration for long-term storage Pre-cooling is done before fruits are stored under refrigerated conditions Safer and more effective supplementary treatments are being developed throughout the world

Preparation for fresh fruit market

Micronutrient deficiency is a major public health problem in the developing countries, India accounting for nearly half of the world’s prevalence. Among the micronutrient deficiencies, deficiency of vitamin A is recognized as a serious public health problem leading to blindness. Animal foods such as eggs, milk and liver are good sources of preformed vitamin A. A majority of the population in India is dependent on plant foods, which provide carotenes, especially β-carotene, to meet their requirement of vitamin A. β-carotene is abundantly found in green leafy and yellow-orange vegetable. Several factors such as diet composition and methods employed for food processing affect the bioavailability of β-carotene from foods.
Vitamin A malnutrition being widely prevalent, understanding the bioavailability of dietary β-carotene from plant foods, and its subsequent conversion to vitamin A is of utmost importance. Spices such as black pepper alter the ultra structure and permeability characteristics of the intestine, thus modifying the process of absorption. In vertebrates, provitamin A carotenoids are converted to retinol by the enzyme β-carotene-15, 15’-dioxygenase and retinal reductase. Since the enzymes are located in the intestinal cells which are directly exposed to various food components, actions of dietary components such as spices on the enzyme activity might affect the bioavailability of β-carotene derived from plant foods, and its bioconversion to vitamin A. It was therefore relevant to examine if such a spice also influence the β-carotene cleavage enzyme present in the intestinal enterocytes.
Such information may lead to optimization of dietary approaches to increase the bioavailability of dietary β-carotene. Knowledge of the bioavailability of β-carotene from dietary sources is also important in order to rationalize the RDA for the same. In addition to the provitamin-A activity, β-carotene and other carotenoids are of much value as antioxidants. In this context, information on the bioavailability of β-carotene from plant foods assumes greater importance. In vitro methods which essentially provide inaccessibility value of β-carotene from foods offer quick and cost effective alternative to the more expensive and cumbersome in vivo procedures. Thus in present investigation an in vitro method was employed in screening a large number of foods and also for evaluating the influence of heat processing, presence of food acidulants and presence of antioxidant spices on the bioaccessibility of β-carotene.
In view of the probable influence of a few specific spices on the ultra structure and permeability characteristics of intestines, animal studies were also carried out to assess the influence of specific dietary spices such as black pepper (or piperine), red pepper (or capsaicin) and ginger on the absorption of β-carotene and its bioconversion to vitamin A.
Thus the present investigation has evidenced that strategies such as heat processing as encountered in domestic cooking, especially pressure-cooking, open-pan-boiling and stir-frying, inclusion of food acidulants – lime and amchur, inclusion of antioxidant spices – turmeric and onion, inclusion of milk along with fruit pulp, and consumption of spices, such as black pepper, red pepper and ginger would be useful in deriving β-carotene in higher amounts from its potential plant sources.

Bioavailability Of Β-Carotene As Influenced By Food Processing And Presence Of Factors Such As Spices

Effect of ethephon, benomyl, thiabendazole and wax on colour and shelf-life of Coorg mandarins (Citrus reticulata Blanco).

Effect of processing on vitamins and minerals in fruits and vegetables.

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Effect of ethephon, benomyl, thiabendazole and wax on colour and shelf-life of Coorg mandarins (Citrus reticulata Blanco).

Effect of processing on vitamins and minerals in fruits and vegetables.