Effects of short-term controlled atmosphere treatment at elevated temperature on dried fig fruit

Şen, Fatih; Meyvacı, K.B.; Turanli, Ferit; Aksoy, Uygun

doi:10.1016/j.jspr.2009.07.005

Cited by 39 publications

(24 citation statements)

References 16 publications

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“…Conversely, the highest TA and lowest pH values were observed in figs dried in a convective air oven and treated with the osmotic solution (Batches 1–3), while the remaining batches showed constant values throughout storage. Similarly, Sen, Meyvaci, Turanli, and Aksoy () reported that the TSS and TA values of dried figs remained stable after four months of storage, while the increase in TA values of some batches could be related to microbial growth or other disorders due to the increased moisture, which may result in a loss of quality. In our study, relationship can be established between the increase in the moisture values and the highest mold counts at 90 days of fig storage for the Batches 2, 3, and to a lesser extent the Batch 1 for both fig varieties (Table ; Figure ).…”

Section: Resultsmentioning

confidence: 94%

Use of efficient drying methods to improve the safety and quality of dried fig

Villalobos

Serradilla

Martı́n

et al. 2018

J Food Process Preserv

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This study aimed to evaluate the influence of preselect artificial drying systems for figs on the safety and sensory quality of this product throughout shelf‐life. Fresh figs were dried by different artificial methods and compared to traditional sun drying as the control. The microbial counts were monitored after drying and throughout storage. The fungal population was isolated and identified, and their capacity to produce mycotoxins was evaluated. Quality parameters such as moisture, weight loss, firmness, total soluble solids, titratable acidity, and sensory quality were also assessed monthly. Ultrasound treatment combined with an osmotic solution presented the lowest microbial counts, in contrast with the traditional dried. No relevant differences were found in fungal species between drying systems, being strains of the genus Penicillium the primary mycotoxin producers (penicillic acid, griseofulvin, and roquefortine). Ultrasound treatment was effective for fig drying, providing a stable, safe and good quality product, increasing its potential storability. Practical applications The safety risk in figs naturally dried, such us the presence of mycotoxins, is a big concern. Likewise, the quality of the fig dried by this traditional method is very heterogenic, being highly conditioned by weather conditions. Until now, there is scarce information about alternative methods to natural drying of this appreciate product. In our study, we approach several drying strategies evaluating safety and quality aspects. These findings should be taken account in the development of specific technologies for the dried fig production.

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Section: Resultsmentioning

confidence: 94%

Use of efficient drying methods to improve the safety and quality of dried fig

Villalobos

Serradilla

Martı́n

et al. 2018

J Food Process Preserv

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“…Irradiation disinfestation commodities are usually not readily accepted by consumers for fear of perceived radioactive substances, thus in the EU, ‘…legislation requests that any irradiated food or food ingredient, even if it is present in trace amounts in a non‐irradiated compound food, has to be labelled as irradiated or treated with ionizing radiation, in order to allow consumers an informed choice’ (EU ). Controlled atmosphere disinfestation is usually used for both fresh and dried fruit, but set‐up costs are usually prohibitive (Sen, Meyvaci, Turanli, & Aksoy, ). A physical treatment, such as hot‐water immersion, is regarded as the most appropriate and cost‐effective option for insect disinfestation of mango in Kenya and other East African countries.…”

Section: Discussionmentioning

confidence: 99%

Post‐harvest disinfestation of Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) in mango using hot‐water treatments

Ndlela

Ekesi

Ndegwa

et al. 2017

J Applied Entomology

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Mango, Mangifera indica L. (Anacardiaceae), is one of the most important fruits in Africa, providing household nutrition and economic development opportunities for millions of growers across the continent. In Kenya, over 80% of mango production is carried out by smallholders who produce this crop for both the domestic and the export markets. Despite its importance, mango production is hampered by several constraints, including infestation by fruit flies, especially the exotic Bactrocera dorsalis. In addition to its direct damage to fruits, the high quarantine status of the pest restricts the export of fruits and limits access to lucrative markets, impacting negatively on export earnings. To facilitate access to export markets, post‐harvest management measures such as hot‐water treatment are required to ensure quarantine security. Internationally, this level has been set as either 99.99% (Probit 8.7) or 99.9968% (Probit 9). In developing a protocol, the development of immature life stages of B. dorsalis in ‘Apple’ mango was established. Using this information, infested mangoes harbouring the different immature life stages were subjected to a hot‐water treatment of 46.1°C for four different times, and the egg mortality and larval mortality were determined. The third‐instar life stage was the most heat tolerant, followed by second‐ and first‐instar larvae and the egg stage, respectively. The immersion time of 81.47 min (95% CL 75.77–87.18) was established as the time required to achieve 99.99% security level. In the validation experiment, there were no survivors from the 51,101 third‐instar individuals treated in ‘Apple’ mango weighing 400–500 g. Furthermore, there were no survivors from the 44,651 third instars exposed to 46.1°C for 68 min. These results provide sound evidence that the shorter treatment duration is an effective post‐harvest disinfestations treatment against B. dorsalis, and should facilitate access to export markets for mango fruits from Africa.

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“…Briefly, test stages confined in small PVC vials were exposed to 90% and 96% CO 2 in 550 mL gas‐washing bottles with inlet and outlet valves, each containing 50 mL KOH solution to maintain humidity at a level of 65 ± 3%. The humidity level preferred is the optimum for the development of C. cautella and is in the range between 60%–70% RH that previously used by many authors . Larvae were offered approximately 1 g of the food that was used for insect rearing to prevent starvation and / or cannibalism, whereas other stages were not provided any food.…”

Section: Methodsmentioning

confidence: 99%

“…This study was undertaken to obtain detailed information for the control of different age groups of all immature stages (three different ages for the eggs and pupae, and two different ages for larvae) and adults of C. cautella . Experiments were conducted at 65% RH, which is the optimum level for the development of C. cautella , previously used by many authors . From the point of view of practice, this study was planned to obtain complete mortality in the shortest time possible.…”

Section: Introductionmentioning

confidence: 99%

Comparative efficacy of modified atmospheres enriched with carbon dioxide against Cadra (=Ephestia) cautella

Tütüncü

Emekçi

2019

J Sci Food Agric

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BACKGROUND Cadra (=Ephestia) cautella (Walker) is a serious cosmopolitan pest that can feed on a wide variety of stored foods. It is controlled mainly by fumigation with phosphine, to which strong resistance has been documented in major stored‐product insects in many countries. The need for reliable, user‐ and environmentally friendly alternatives is therefore high on the agenda to avoid the development of potential resistance and to reduce human exposure to toxic insecticides. Two modified atmospheres (MAs) composed of high carbon dioxide (CO2) and low oxygen (O2) (90% and 96% CO2 in air) were studied at the laboratory at 20 °C and 65 ± 3% relative humidity (RH) against C. cautella. RESULTS Eggs (1, 2, and 3 days old), young and mature larvae (10 and 20 days old), pupae (1, 2 and 3 days old) and adults (1 day old) were exposed to two MAs consisting of high CO2 and low O2 for the range of 2 to 104 h. Eggs, old larvae, and pupae were found to be the most tolerant. Adults were rather easily killed and young larvae were the most susceptible. Lethal exposure time (LT99) values were between 11.74 h and 128.97 h. CONCLUSION Modified atmospheres consisting of high CO2 and low O2 offer an affordable combination to control C. cautella effectively. From the perspective of economics and efficacy, 90% CO2 might be the concentration of choice. © 2019 Society of Chemical Industry

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Effects of short-term controlled atmosphere treatment at elevated temperature on dried fig fruit

Cited by 39 publications

References 16 publications

Use of efficient drying methods to improve the safety and quality of dried fig

Use of efficient drying methods to improve the safety and quality of dried fig

Post‐harvest disinfestation of Bactrocera dorsalis (Hendel) (Diptera: Tephritidae) in mango using hot‐water treatments

Comparative efficacy of modified atmospheres enriched with carbon dioxide against Cadra (=Ephestia) cautella

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