The edible coating based on sodium alginate, chitosan, carrageenan combined with antifungal emulsion system has improved the quality and shelf life of strawberries in 16 days of storage at 4 o C. The result of determining the minimum fungicidal concentration (MFC) of emulsions made from cassia oil in surfactants (Tween 20 with or without ethanol) against Colletotrichum acutatum was 121 and 243.8 ppm of cassia oil respectively. Strawberry samples treated by edible coating maintained the quality parameters (pH, weight loss, total soluble solids, titratable acidity) of strawberries compared to the control sample. The total aerobic microorganisms count and total yeast-mold in edible films containing cassia oil were significantly low compared to control samples at the end of storage. Edible films made by chitosan 0.25 % (w/v) combining cassia oil showed the best result compared to the control sample and there were no significant differences between MFC and 0.5 MFC value of cassia oil. In sensory evaluation, there is no significant difference between edible film samples with or without cassia oil at 0.5 MFC value.

In this study, the aim is to develop a population model based approach to optimize fruit harvesting strategies with regard to fruit quality and its derived economic value. This approach was applied to the case of tomato fruit harvesting under Vietnamese conditions. Fruit growth and development of tomato (cv. “Savior”) was monitored in terms of fruit size and color during both the Vietnamese winter and summer growing seasons. A kinetic tomato fruit growth model was applied to quantify biological fruit-to-fruit variation in terms of their physiological maturation. This model was successfully calibrated. Finally, the model was extended to translate the fruit-to-fruit variation at harvest into the economic value of the harvested crop. It can be concluded that a model based approach to the optimization of harvest date and harvest frequency with regard to economic value of the crop as such is feasible. This approach allows growers to optimize their harvesting strategy by harvesting the crop at more uniform maturity stages meeting the stringent retail demands for homogeneous high quality product. The total farm profit would still depend on the impact a change in harvesting strategy might have on related expenditures. This model based harvest optimisation approach can be easily transferred to other fruit and vegetable crops improving homogeneity of the postharvest product streams.

– QMFS 2019The functional food development by adding probiotic bacteria is getting a lot of concern. In this study, Bifidobacterium bifidum AS 1.1886 was encapsulated in calcium-alginate 2% w/v (C sample) or the mix of calcium-alginate 2% (w/v) and whey protein 1% (w/v) (CW sample) or calcium-alginate 2% (w/v) coated by whey protein 1% (w/v) (CcW sample) by extrusion method, and added to mayonnaise product. The pH changes, the survival rate of probiotic bacteria, and total yeast and mold count during storage, as well as the probiotic survival in simulated gastric medium, were evaluated. The result showed that the pH changes were not significantly different in all mayonnaise samples in this test. The viability of the free probiotic cell was significant decrease about 5.85 log CFU/g compared to 0.26 ÷ 1.14 log CFU/g in encapsulated cell samples after four weeks of storage. None of the free cells survived after six weeks of storage. The total yeast and mold count in samples related to the probiotic count, the viability of probiotic cells higher 6 log CFU/g might be controlling the growth of yeast and molds in mayonnaise. Whey protein has been shown to significantly improve the survival rate of B.bifidum and calcium-alginate coated by whey protein, indicating the most effective protection. The result showed that the application potential of encapsulated probiotic in mayonnaise product.

In this research, the repellent activity of five Lamiaceae essential oils, Agastache rugosa, Elsholtzia blanda, Elsholtzia ciliata, Elsholtzia penduliflora, and Plectranthus ovatus, was evaluated against sweet potato weevil, Cylas formicarius using a two-choice test between the essential oil-treated filter paper and the control. E. blanda and A. rugosa essential oils have some sweet potato weevil attractant properties at low dose (<47.16 nl/cm2),while N,N-diethyl-3-methylbenzamide (DEET), P. ovatus, E. penduliflora, and E.ciliata essential oils have repellent properties at doses ranging from 15.72 nl/cm2 to 196.49 nl/cm2. The effect of type of essential oil and their dose were interactively associated with repellent efficacy. There was a increase in repellent efficacy as the dose increased for all essential oils. The repellent activities of P. ovatus essential oil and E. penduliflora were higher than the others, and the repellent effects of E. ciliata essential oil and DEET were more dose-dependent than others, indicating that at low dose, P. ovatus and E. penduliflora essential oils have stronger repellent efficacy, but at higher dose DEET and E. ciliata have greater effects. Our findings clearly demonstrate that P. ovatus, E. penduliflora, and E. ciliata essential oils are candidate materials for future investigation as repellent compounds against sweet potato weevil control.

(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Methods: The phytochemistry, oxygen, free radical scavenging activity, and antilipid peroxidation of C. operculatus teas were here studied in vitro. Then different mixes of C. operculatus and Mentha arvensis were infused together and tasted in a hedonic test. The chemical and biological properties of the best mix were then analyzed. (3) Results: The herbal blend of C. operculatus revealed significant scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with IC50 values of 35.6 µg/mL. Induced by hydroxyl radicals, this beverage could significantly inhibit the lipid peroxidation of mouse brain homogenates. Our results demonstrate that the lipid peroxidation inhibition of dried leaves of C. operculatus might be related to its scavenging effects on oxygen free radicals. This C. operculatus bitter blend was then combined with various amounts of M. arvensis Linn. The taste was evaluated, and further biochemical analyses were conducted on the best 7/3 ratio. They showed that the healthy properties were maintained. (4) Conclusion: The optimized 7/3 ratio of the Cleistocalyx/Mentha mix led to the best results in terms of taste (sensory tests). It is demonstrated that the potential health benefits against oxidative stress remained high as compared with pure C. operculatus infusion.