Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Hu, Yuanliang; Hao, Yicheng; Wei, Zengyu; Cui, Hanyuan; Zhan, Yuexiang

doi:10.1111/jfpp.14903

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…Antioxidant system can protect against oxidative stress and delay fruit senescence. Increases in the activity levels of POD and CAT antioxidant enzymes lead to an increase in reactive oxygen species (ROS), thereby reducing fruit quality [31]. Figure 3 shows that in both muskmelon samples, activities of POD and CAT increased during 8 days of storage.…”

Section: Changes In the Activities Of Pod And Cat In Fresh-cut Muskme...mentioning

confidence: 99%

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Dai

et al. 2022

Coatings

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The objective was to elucidate the influences of Laurus nobilis essential oil nanoemulsion on the quality properties of fresh-cut muskmelons (Cucumis melo L.) stored at 4 °C for 8 days. The L. nobilis oil nanoemulsion coating can inhibit changes in the browning index and titratable acidity level of muskmelon samples. The browning index in the slices treated with L. nobilis oil nanoemulsion was 0.095 ± 0.007, as compared with that of the control (0.314 ± 0.018). Meanwhile, L. nobilis oil nanoemulsion treatment maintained total phenolic content, with values ranging from 11.13 ± 0.74 mg GAE/g FW to 9.47 ± 0.75 mg GAE/g FW and inhibited the activities of related enzymes, such as polyphenol oxidase, peroxidase and antioxidant enzymes (catalase and peroxidase). Moreover, the application of L. nobilis oil nanoemulsion inhibited the proliferation of spoilage microorganisms. The population of the aerobic bacteria of the muskmelon samples subjected to L. nobilis oil nanoemulsion treatment was 5.14 ± 0.47 log CFU/g FW, whereas that of the control was 9.42 ± 0.88 log CFU/g FW after 8 days. Therefore, the tested L. nobilis oil nanoemulsion may contribute to the inhibition of surface browning and enhancement of the shelf life of fresh-cut muskmelons for eight days at refrigerator temperature.

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Section: Changes In the Activities Of Pod And Cat In Fresh-cut Muskme...mentioning

confidence: 99%

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Dai

et al. 2022

Coatings

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“…Numerous studies, including those by Joshi et al (2011), Fagundes et al (2013), and Hu et al (2020), have examined the impact of MAP and a complementary approach with a different gas concentration on the antioxidant activity and other qualitative characteristics of freshly cut apple slices. They observed that an altered gas composition has prolific effect on overall quality of minimally processed pretreated apple.…”

Section: Introductionmentioning

confidence: 99%

Design of a modified atmosphere packaging for apple using concept of mathematical modeling for phytochemicals stability and shelf‐life enhancement

Mangaraj

Thakur

Nishad

2023

J Food Process Engineering

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In the present investigation, experiments were conducted to model the rate of apple respiration at various temperatures using enzyme kinetics approach and Arrhenius equation. Thereafter, a governing mathematical model based on the mass balance concept was developed to design a modified atmosphere packaging (MAP) system for apple. The respiration rate model and developed equation employed in the MAP design process was verified and proved to be suitable, as indicated by moduli (E < 10%). Thereafter, a combination of biaxially oriented polypropylene (BOPP) and polyvinyl chloride (PVC) film having thickness of 30 and 50 μm, respectively was prepared by tailoring method to match the targeted gas permeability requirement of apple. The MAP system for apple was developed by packaging 1 kg of apple in the prepared film and the packages were stored at 2 C for further quality evaluation. The quality attributes of apple in terms of physico-chemical properties, individual phenolic compounds, total phenolic content and total antioxidant capacity were assessed at a regular interval of time during storage. Based on physiological weight loss (<10%) and retention of other physicochemical and phytochemical quality till the end of storage period, the shelf life of apple was recorded as 180 days.Practical application: The lack of adequate cold storage systems in the supply chain, improper handling and storage facilities for fresh fruits including apple, is the leading source of post-harvest loss of perishable commodity. The modeling of respiration rate at transient state and design of perm selective modified atmosphere packaging (MAP) system could be an alternative technology which can facilitate the shelf life enhancement of apple during handling and distribution. The uniqueness in the study involves the effect of MAP system on phytochemical compounds of whole apple during storage which has been rarely reported so far. The retention of overall quality of stored apple has proved that MAP is a promising technique for quality retention and achieving better market value.

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“…The results indicated the high level of CO 2 (40%) in combination with the normal level of O 2 (20%) maintained better chemical properties compared with control samples. In addition, complementary approach with MAP such as 1-MCP (Hu et al, 2020), ultraviolet light (Souza et al, 2022), and ultrasound (Caner et al, 2023) revealed that the complementary methods affected the maintaining of the physiological quality, delayed senescence process, and reduced ethylene production. Thus, complementary treatments can increase the shelf life of agricultural and horticultural products.…”

Section: Introductionmentioning

confidence: 99%

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Rashvand

Altieri

Abbaszadeh

et al. 2023

J Food Process Engineering

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In this study, the fresh and in‐packaged apricots were treated with dielectric barrier discharge (DBD) cold plasma for 5, 10, and 15 min and then stored at 21°C for 12 days to simulate the shelf life of the apricot. The effects of DBD treatment on the main quality attributes of apricot such as physicochemical traits (mass loss, pH, soluble solid content, titratable acidity, and skin color), mechanical properties (Young's modulus, tangent modulus, and bioyield stress), in‐package gas composition and ethylene production were investigated during the storage time. In addition, the bruise susceptibility (BS) of control and treated samples at the microscale was evaluated by using pendulum test and scanning electron microscopy. The results of the mass loss, pH, soluble solid content, titratable acidity, skin color, and bioyield stress have been applied for input parameters of the developed artificial neural network (ANN) and support vector regression (SVR) models to predict the CO2 and ethylene production. The statistical data showed the performance of the developed ANN to predict the CO2 (R2 = 0.983, root mean square error [RMSE] = 0.486) and ethylene production (R2 = 0.933, RMSE = 5.376) was superior to SVR (CO2: R2 = 0.894, RMSE = 6.077 and ethylene: R2 = 0.759, RMSE = 14.117). These results indicated that intelligent methods are effective and robust tools for predicting the quality parameters of fresh fruits in the postharvest process.Practical ApplicationsAdvancement of technology and artificial intelligence leads to the tendency of many food industry engineers and researchers in the R&D department to use this technology to classify and predict various food industry processes. In the process of packaging products, there are challenges such as the amount of produced carbon dioxide and ethylene inside the package, which affects the shelf life of fresh agricultural products. In this research, artificial neural networks and support vector machine methods have been used to predict the two mentioned parameters. This approach can be used for the digitalization of the packaging process of agricultural and horticultural products and reduce the number of experimental activities. In addition, it is possible to improve the digitalization process by the fusion of smart sensors with machine learning methods.

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Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Cited by 6 publications

References 39 publications

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Design of a modified atmosphere packaging for apple using concept of mathematical modeling for phytochemicals stability and shelf‐life enhancement

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

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Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Cited by 6 publications

References 39 publications

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Formulation of Laurus nobilis Essential Oil Nanoemulsion System and Its Application in Fresh-Cut Muskmelons

Design of a modified atmosphere packaging for apple using concept of mathematical modeling for phytochemicals stability and shelf‐life enhancement

Prediction of CO2 and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

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Product

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About

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach