20 years ago: The British Homoeopathic Journal, January 1991

Land, S.T.

doi:10.1016/j.homp.2010.11.003

Cited by 2 publications

(2 citation statements)

References 9 publications

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“…This situation could be associated with the detrimental effects of PAA on plant cells due to its acidic nature, thereby leading to the release of sugar moieties to ambient washing solvent (Silveira et al, 2010). However, the glucose and fructose contents were close to that of control sample after binary PAA & NaCl treatment, since the NaCl may prevent the sugar loss by causing mechanical stress on plant tissues through the osmotic dehydration effect (Rahdari et al, 2012).…”

Section: The Effects Of Washing Treatments On Carbohydrate Compositmentioning

confidence: 97%

“…The lowest total acidity values were obtained by individual US and binary US & PAA treatments while the highest value belonged to individual NaCl treatment. This situation might be due to the formation of a more concentrated structure with the dehydration effect of NaCl, and thus the total acidity value of dried figs could have a tendency on an increment(Nguyen et al, 2019;Rahdari et al, 2012).Additionally, dried figs have been stated to be superior in organic acid content than fresh fruit forms. In a study conducted byHoxha et al (2015), the titration acidity of fresh figs were 0.38% and 0.62% citric acid equivalent for Roshnik and Malakuq cultivars, respectively…”

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confidence: 99%

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The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

Gençdağ

Görgüç

Okuroğlu

et al. 2020

J Food Process Preserv

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Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels. Practical applications There are several risk factors that adversely affect the quality and global trade of dried figs. To eliminate or minimize these factors, industrial washing treatments are applied by mostly utilizing only sodium chloride solutions. However, traditional methods could be inadequate to accomplish such goals. Recently, the food industry focused on the use of effective and low cost washing treatments providing high decontamination effect as well as protecting desired quality attributes. It has been emphasized that the ultrasound technology is a promising application especially in the washing of fruit and vegetables. Furthermore, the combined use of ultrasound with sanitizing agents was reported to provide even better decontamination effect. In this study, the individual and combined washing treatments using ultrasound, peroxyacetic acid and sodium chloride were shown to preserve the physical and chemical quality characteristics of dried figs. The results of this study could be an insight for relevant researchers and food industries.

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Section: The Effects Of Washing Treatments On Carbohydrate Compositmentioning

confidence: 97%

mentioning

confidence: 99%

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

Gençdağ

Görgüç

Okuroğlu

et al. 2020

J Food Process Preserv

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Elucidating the Effects of Combined Treatments of Salicylic Acid and l-Proline on Greenhouse-Grown Cucumber Under Saline Drip Irrigation

Mugwanya

Kimera

Dawood

et al. 2022

J Plant Growth Regul

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Salinity is one of the major abiotic stress factors that threaten crop development and sustainable food production. As a mitigation strategy, several plant growth regulators and osmoprotectants have been applied to ameliorate the negative effects of salinity stress in plants. Therefore, the current study aimed to investigate the effect of foliar applications of different concentrations of salicylic acid and proline on the growth, yield, fruit quality, and nutritional composition of cucumber crops grown under saline conditions. The three main irrigation salinity variations included electrical conductivity (EC) of 0.5 dS/m (control), EC 6.0 dS/m, and EC 12.0 dS/m. Foliar spray treatments were as follows: T1 (distilled water), T2 (1.0 mM salicylic acid), T3 (1.0 mM salicylic acid + 5.0 mM proline), and T4 (1.0 mM salicylic acid + 10 mM proline). Our results showed that foliar application of salicylic acid alone or in combination with proline under non-saline conditions improved the growth and yield of cucumber, with T4 recording the highest values. Irrigating plants with saline water (EC 6.0 and 12.0 dS/m) severely compromised cucumber's growth performance and yield, with the lowest values recorded at EC 12.0 dS/m. However, under EC 6.0 dS/m, T2 and T3 slightly ameliorated salinity stress effects regarding fruit yield, for T2, and nutritive composition of fruits, for T2 and T3. Overall, this study demonstrated that cucumber (Cucumis sativa L.) could tolerate irrigation salinity levels of up to EC 6.0 dS/m without significant detrimental effects on the growth performance, yield, and nutritional composition of fruits.

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20 years ago: The British Homoeopathic Journal, January 1991

Cited by 2 publications

References 9 publications

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

Elucidating the Effects of Combined Treatments of Salicylic Acid and l-Proline on Greenhouse-Grown Cucumber Under Saline Drip Irrigation

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