Turkish Journal of Agriculture - Food Science and Technology,
Journal Year:
2023,
Volume and Issue:
11(12), P. 2300 - 2307
Published: Dec. 27, 2023
This
study
was
conducted
to
evaluate
the
quality
features,
antioxidant
capabilities,
microbiological
and
sensory
aspects
of
yogurt
fortified
with
2%,
5%,
7%
red
dragon
(RD)
peel
powder.
The
formulated
using
classical
technology
adapted
laboratory
conditions.
results
physicochemical
properties
showed
significant
differences
in
pH
(4.73–4.36),
acidity
(0.18–0.16
g
lactic
acid/100
g),
ascorbic
acid
(1.17-1.34
mg/100
g)
among
different
formulations
(P<0.05).
In
addition,
RD
powder
fortification
increasing
trends
crude
fiber
(1.53-3.34
g/100
ash
(5.19-5.29
moisture
(76.70-80.19
content,
respectively;
while
reversed
trend
observed
for
fat
(3.48-2.36
protein
(4.49-4.07
contents,
respectively.
Furthermore,
gradual
progression
manifested
an
improvement
overall
activity
(1.30-1.57
µmol
TE/mL).
analyses
demonstrated
that
proportions
2%
received
highest
hedonic
score
consumer
approval.
Moreover,
no
coliform
reported
any
control
yogurts.
Therefore,
it
could
be
concluded
can
employed
as
a
functional
food
constituent
improved
attributes
compared
plain
yogurt.
Foods,
Journal Year:
2024,
Volume and Issue:
13(9), P. 1307 - 1307
Published: April 24, 2024
Highly
prized
for
its
unique
taste
and
appearance,
pitaya
is
a
tasty,
low-calorie
fruit.
It
has
high-water
content,
high
metabolism,
susceptibility
to
pathogens,
resulting
in
an
irreversible
process
of
tissue
degeneration
or
quality
degradation
eventual
loss
commercial
value,
leading
economic
loss.
High
fruits
are
key
guarantee
the
healthy
development
advantages.
However,
understanding
postharvest
conservation
technology
regulation
maturation,
senescence
lacking.
To
better
understand
means
storage
pitaya,
extend
shelf
life
fruit
prospect
technology,
this
paper
analyzes
compares
changes
fruit,
preservation
mechanisms.
This
study
provides
research
directions
technology.
PeerJ,
Journal Year:
2024,
Volume and Issue:
12, P. e17719 - e17719
Published: July 10, 2024
Dragon
fruit
has
significant
economic
value
in
many
countries
due
to
excellent
nutritional
content,
health
advantages,
and
adaptability
different
climates,
making
it
an
important
crop
the
global
industry.
This
study
aimed
gather
comprehensive
data
on
three
dragon
cultivars
by
analysing
levels
of
micronutrients,
fibre,
carbohydrates,
antioxidants,
vitamins,
minerals
their
pulps.
Uniform
samples
underwent
thorough
analysis
for
proximate
composition,
mineral
pigments,
vitamin
C,
with
statistical
methods
used
assess
differences
among
parameters
studied.
The
composition
revealed
cultivars.
Among
components,
protein
(0.40
±
0.02
g/100
g),
moisture
(91.33
0.88%),
crude
fibre
(0.32
0.07
ash
(1.27
0.09
g)
were
more
abundant
Hylocereus
costaricensis
than
undatus
megalanthus
.
On
other
hand,
had
higher
carbohydrate
(17.02
0.63
energy
(69.74
2.44
kcal/100
contents.
K
(7.23
0.35
mg/100
Ca
(1.61
0.13
Fe
(1.84
0.05
Zn
(0.37
0.034
are
highly
H.
Additionally,
highest
anthocyanin
content
(120.15
3.29
mg/g
FW)
total
carotenoid
(72.51
1.62
FW),
along
C
(8.92
soluble
phenolic
(572.48
20.77
g).
Its
remarkable
antioxidant
activity
was
further
highlighted
lowest
SC
50
(13.50
0.4
mg/mL)
its
DPPH
radical
scavenging
capacity.
sugar
(8.72
0.30
g
FW).
Hierarchical
clustering
distinct
trait
genotype
associations;
studied
cultivars,
demonstrated
superior
performance
across
multiple
traits.
Correlation
indicated
positive
correlations
several
traits,
while
principal
component
contribution
each
overall
variance,
PC1
explaining
73.95%
variance.
highlights
variations
showing
performance,
guiding
dietary
planning
functional
food
development.
Journal of Food Processing and Preservation,
Journal Year:
2025,
Volume and Issue:
2025(1)
Published: Jan. 1, 2025
Postharvest
handling
and
storage
of
yellow
pitahaya
(
Hylocereus
megalanthus
)
posed
challenges
due
to
the
variability
in
physicochemical
bioactive
properties
at
different
maturity
M
stages
over
time.
This
study
is
aimed
assessing
influence
time
T
on
characteristics
pitahaya.
Fruits
three
(green,
semiripe,
ripe)
were
collected,
stored
16°C
with
85%
relative
humidity,
evaluated
20
days
(Days
1,
5,
10,
15,
20).
The
research
analyzed
how
affected
key
quality
attributes
components,
identifying
stage
that
optimized
these
for
consumption.
Physicochemical
changes,
as
well
chemical
composition
antioxidant
capacity
1‐day
fruit
powders,
assessed.
Fruit
dimensions,
moisture,
firmness
mainly
influenced
by
,
while
weight
loss,
pH,
soluble
solids,
acidity
.
Color
showed
significant
sensitivity
both
factors.
Green
fruits
smallest,
highest
lowest
volume,
ripe
had
epicarp
percentage
thickness.
During
storage,
reductions
dimension,
thickness,
observed,
mesocarp
+
endocarp,
color,
index
increased.
Chemical
varied
notably
stage,
semiripe
exhibiting
most
favorable
characteristics.
In
conclusion,
significantly
pitahaya,
highlighting
optimal
harvest,
offering
practical
insights
improving
postharvest
practices.
The Journal of Horticultural Science and Biotechnology,
Journal Year:
2023,
Volume and Issue:
99(2), P. 115 - 129
Published: Oct. 9, 2023
ABSTRACTPitaya
fruit
has
highly
edible,
medicinal,
and
economic
value.
Currently,
pitaya
is
often
used
as
fresh
to
meet
the
market
demand
of
consumers.
However,
prone
mechanical
damage,
microbial
infection,
softening
decay
after
harvest,
affecting
quality
shelf
life
fruit.
Therefore,
many
technologies
have
been
developed
extend
postharvest
storage
time
pitaya.
This
review
summarises
internal
external
factors
that
affect
deterioration
in
harvest
introduces
types
preservation
for
presently
available.
includes
physical,
chemical,
techniques
based
on
natural
substances
fruit,
well
control
methods
diseases
pests.
Future
research
needs
consider
combined
application
various
improve
pitaya.KEYWORDS:
PitayapostharvestTechnologypreservationqualityshelf
AcknowledgementsThis
supported
by
Outstanding
Young
Scientist
Program
Guizhou
Province
under
grant
number
KY
[2021]028;
Regional
Fund
National
Natural
Science
Foundation
China
(32260799);
Cultivation
Research
University
numbers
[2019]42.Disclosure
statementThe
authors
declare
no
conflict
interest.Data
availability
statementAll
relevant
data
are
within
paper.
And
more
information
can
be
found
references.Additional
informationFundingThis
work
was
[32260799];
[[2019]42];
[KY
[2021]028].
Molecules,
Journal Year:
2024,
Volume and Issue:
29(6), P. 1394 - 1394
Published: March 21, 2024
Improving
the
shelf
lives
of
fruits
is
challenging.
The
biodegradable
polysaccharide
pullulan
exhibits
excellent
film-forming
ability,
gas
barrier
performance,
and
natural
decomposability,
making
it
an
optimal
material
for
fruit
preservation.
To
overcome
problems
high
cost
film
porosity
existing
packaging
technologies,
we
aimed
to
develop
pullulan-based
paper
enhance
fruits.
A
thin
coating
comprising
a
mixture
15
wt.%
solution
at
various
standard
viscosities
(75.6,
77.8,
108.5
mPa·s)
with
tea
polyphenols
(15:2)
and/or
vitamin
C
(150:1)
improved
oxygen
transmission
rate
(120–160
cm3
m−2·24
h·0.1
MPa),
water
vapor
(<5.44
g·mm−1
m−2·h·kPa),
maximum
free
radical
clearance
(>87%),
antibacterial
properties
base
paper.
Grapes
wrapped
these
papers
exhibited
less
weight
loss
(>4.41%)
hardness
(>16.4%)
after
10
days
storage
compared
those
control
grapes
(wrapped
in
untreated/base
paper).
had
>12.6
total
soluble
solids,
>1.5
mg/g
protein,
>0.44
titratable
acidity,
≥4.5
mg
100
g−1
ascorbic
acid.
Thus,
may
prolong
life
operational
convenience,
offering
immense
value
