Abstract
Background
Fresh
vegetables
are
commodities
that
have
a
high
tendency
to
deteriorate
after
harvest,
causing
significant
losses
in
economic
and
environmental
costs
associated
with
plant
food
loss.
Therefore,
this
study
was
carried
out
evaluate
the
effects
of
both
un-irradiated
(UISA)
irradiated
sodium
alginate
(ISA)
as
an
edible
coating
for
preserving
cherry
tomato
fruits
under
storage
conditions.
The
FTIR,
XRD,
TGA,
SEM,
TEM
were
used
characterize
UISA
ISA
(25,
50,
75,
100
kGy),
which
demonstrated
polymer
degraded
low
molecular-weight
polysaccharides
formed
result
irradiation,
particularly
kGy
dose
level.
Sodium
at
process,
physico-chemical
nutritional
quality
tomatoes
analyzed.
Results
results
treatments
delayed
changes
most
ripening
characteristics;
weight
acidity
losses,
decay,
softening.
loss
control
observed
be
greater
two
keeping
temperatures
(4
25
°C)
comparison
coated
UISA.
coatings
gave
least
(5.46
14.72%),
respectively
compared
(8.77
18.93%),
end
period.
In
terms
antioxidant
properties,
obtained
use
coating,
specially
alginate.
Over
time,
majority
water-soluble
vitamins
decreased,
especially
vitamin
C,
alginate-coated
showed
decrease
C
content,
ISA.
Conclusions
current
findings
suggest
treatment
efficiently
extends
period
maintains
their
through
preservation
offers
promising
potential
successful
commercialization
eco-friendly
eatable
fruit
vegetable
growers
industries.
Frontiers in Plant Science,
Год журнала:
2024,
Номер
15
Опубликована: Май 14, 2024
Zucchini
fruit
are
notably
susceptible
to
chilling
injury
when
stored
at
low
temperatures.
The
purpose
of
this
experimental
investigation
was
assess
the
influence
strigolactone
(ST)
(5
μmol
L
Cogent Food & Agriculture,
Год журнала:
2024,
Номер
10(1)
Опубликована: Дек. 2, 2024
The
task
of
achieving
global
food
security
has
become
progressively
more
critical,
with
widespread
hunger
and
a
lack
access
to
adequate
nutritious
supplies.
agricultural
industry
including
fruits
vegetable
production
plays
pivotal
role
in
this
endeavor.
However,
vegetables
are
perishable
products
which
losses
their
quality
within
short
period
time,
unless
shelf
life
is
extended
by
applying
different
processing
techniques.
Processing
the
inherent
properties
significantly
impact
quality,
life,
optimal
system
employed.
Therefore,
paper
aims
provide
comprehensive
review
phsio-chemical
Changes
associated
diverse
vegetables.
Foods,
Год журнала:
2024,
Номер
13(13), С. 2092 - 2092
Опубликована: Июль 1, 2024
Fresh
fruit
and
vegetables
are
sources
of
vitamins,
minerals,
dietary
fiber;
however,
due
to
their
short
postharvest
life,
a
large
portion
the
produce
is
lost
[...].
Food Frontiers,
Год журнала:
2024,
Номер
5(5), С. 2211 - 2220
Опубликована: Июль 1, 2024
Abstract
Fresh‐cut
pineapple
is
highly
popular
with
consumers,
but
it
also
susceptible
to
quality
deterioration
during
storage
or
shelf
life.
This
study
aimed
explore
the
effects
of
caffeic
acid
on
fresh‐cut
pineapple,
specifically
in
relation
epigenetic
regulation.
The
application
efficiently
maintained
fruit
slices
stored
at
4°C.
Interestingly,
treatment
resulted
increased
accumulation
flavonoids
pineapple.
Moreover,
expression
several
biosynthesis‐related
genes
(
AcPAL
,
AcF3’H
AcCHI
AcCHS2
Ac4CL
and
AcFLS
)
was
upregulated
by
acid.
Furthermore,
methylation
levels
H3K4me3,
a
gene‐activated
marker,
loci
.
Overall,
these
findings
suggest
that
leads
H3K4me3
activates
genes,
thereby
promoting
maintaining
slices.
Abstract
Background
Fresh
vegetables
are
commodities
that
have
a
high
tendency
to
deteriorate
after
harvest,
causing
significant
losses
in
economic
and
environmental
costs
associated
with
plant
food
loss.
Therefore,
this
study
was
carried
out
evaluate
the
effects
of
both
un-irradiated
(UISA)
irradiated
sodium
alginate
(ISA)
as
an
edible
coating
for
preserving
cherry
tomato
fruits
under
storage
conditions.
The
FTIR,
XRD,
TGA,
SEM,
TEM
were
used
characterize
UISA
ISA
(25,
50,
75,
100
kGy),
which
demonstrated
polymer
degraded
low
molecular-weight
polysaccharides
formed
result
irradiation,
particularly
kGy
dose
level.
Sodium
at
process,
physico-chemical
nutritional
quality
tomatoes
analyzed.
Results
results
treatments
delayed
changes
most
ripening
characteristics;
weight
acidity
losses,
decay,
softening.
loss
control
observed
be
greater
two
keeping
temperatures
(4
25
°C)
comparison
coated
UISA.
coatings
gave
least
(5.46
14.72%),
respectively
compared
(8.77
18.93%),
end
period.
In
terms
antioxidant
properties,
obtained
use
coating,
specially
alginate.
Over
time,
majority
water-soluble
vitamins
decreased,
especially
vitamin
C,
alginate-coated
showed
decrease
C
content,
ISA.
Conclusions
current
findings
suggest
treatment
efficiently
extends
period
maintains
their
through
preservation
offers
promising
potential
successful
commercialization
eco-friendly
eatable
fruit
vegetable
growers
industries.
