Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables

Yahia, Elhadi M.; Serrano, Marı́a; Valero, Daniel; González‐Aguilar, Gustavo A.

doi:10.1002/9781119158042.ch27

Cited by 5 publications

(3 citation statements)

References 118 publications

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“…Again, the study corroborated the findings of Yahia, Serrano, Valero and González-Aguilar (2017) [28], revealing that the aged generally preferred vegetables, fruits and beans. Furthermore, this study's findings, like Nicklett and Kadell (2013) [29] and Pem and Jeewon (2015) [30], also established a significant positive link between adult consumption of fruits and vegetables and their health. This study confirms a study by Fitzgerald and Spaccarotella (2009) [31], stating that several considerations/factors influence the food habits of the elderly.…”

Section: Nutrition Knowledgesupporting

confidence: 68%

Nutrition Knowledge and Food Habits of the Elderly in Ghana: Evidence from Kwahu South District

Ambo-Antiri¹

2022

African Journal of Agriculture and Food Science

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Caring for the elderly is a requirement for development. Ghana’s unpreparedness to meet the nutritional need of her steadily growing elderly population made this study delve into the food habits of the elderly. This study focuses on the nutrition knowledge and food habits of the elderly in the Kwahu South District of Ghana using the mixed methods approach. The study brings to bear both theoretical and empirical surveys related to the topic from global perspectives, focusing on Ghana. Applying both questionnaire and focus group discussion, the researcher solicited from a field setting cross-sectional data that was analysed within the causal - exploratory to achieve the study’s objectives. Data collected was analysed using the statistical package of SPSS 20 and CDC EZ 3.10C. Findings of this study established that the elderly's nutrition knowledge could not influence their food habits much because other factors like cost, motivation and availability, and health condition/status affect the foods they consume and how they are eaten.

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Section: Nutrition Knowledgesupporting

confidence: 68%

Nutrition Knowledge and Food Habits of the Elderly in Ghana: Evidence from Kwahu South District

Ambo-Antiri¹

2022

African Journal of Agriculture and Food Science

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“…On the fourth, sixth, and eighth day, the fruit firmness of the nB extract coating treatment was 27.51%, 64.24%, and 64.06% higher than CK group. The reason should be that nB + SA coating could better reduce the respiratory rate, ensuing the limit of metabolic rate, slowing down the activity of cell wall degrading enzymes involved in softening (Jiang et al., 2018; Yahia et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Mou

Zhang

et al. 2023

Journal of Food Science

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Plant constituents are of great interest in the food processing industry as potential natural preservative agents for controlling foodborne pathogens. In this study, the 95% EtOH/H2O extract of Ginkgo biloba leaves was separated using polarity extraction solvents with petroleum ether (PE), ethyl acetate (EA), n‐butanol (nB), and water (W) by the principle of similarity and compatibility. Through TLC and NMR analysis of these extracts, it can be concluded that the main component of PE extract were organic acids, for EA extract were flavonoids, for nB extract were phenylpropanoids, and water extract were oligosaccharides. Twelve monomer compounds were separated from the extracts to verify the composition of each extraction stage. Results of morphological and molecular identification revealed that Monilinia fructicola and Rhizopus stolonifer were the main fungi causing peach rot. After evaluating the antifungal activity and peach quality of the four extract/sodium alginate coatings, it was found that the n‐butanol extract/sodium alginate coating containing phenylpropanoids had the lowest decay index and the best preservation effect, providing a sustainable alternative to reduce the harm to the environment of synthetic preservatives.Practical ApplicationThe abuse of synthetic preservatives poses a threat to the ecological environment and physical health. Therefore, this study developed sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids, which has good effects on the preservation of peaches. The agent is a promising environmentally friendly alternative for synthetic preservatives.

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“…Berry polyphenols are sensitive to light, oxygen, increased pH, and heat, so refrigeration and freezing are used for short and long-term storage (Diaconeasa 2018). Lowering the temperature reduces mold growth, respiration rate, pigment degradation, chemical changes in flavor, acid deterioration, sugar conversions, and enzymatic reactions with polyphenols and the cell structure (Yahia et al 2017). Prior studies have illustrated how freezing impacts berry polyphenols over extended periods.…”

Section: Introductionmentioning

confidence: 99%

Refrigerated and frozen storage impact aronia berry quality

King

Noll

Glenn

et al. 2022

Food Prod Process and Nutr

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Postharvest storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen storage on aronia berry composition. Therefore, the objective of this study was to characterize how storage at 4 ± 2 °C and − 20 ± 2 °C, and temperature cycles affect aronia berry polyphenols, total solid content, pH, titratable acidity, polyphenol oxidase (PPO) activity, sugar content, acid content, color, and cell structure. Refrigerated storage reduced proanthocyanidins (21%), anthocyanins (36%), and total phenols (21%) after 12 weeks. Frozen storage increased polyphenols in the first 6 mo. of frozen storage but then decreased polyphenols at mo. 8 to levels similar to initial values. Frozen temperature cycling reduced anthocyanins 18% but did not affect total phenols or proanthocyanidins. Scanning electron microscopy analysis indicated temperature cycling induced cell damage, shrinking, and fusion. This disruption led to the release of anthocyanins inside the berry tissue. PPO activity did not significantly correlate with the decrease in polyphenol content during storage. °Brix did not significantly change during refrigeration and frozen storage but did during the 12th temperature cycle. Aronia berries’ pH and titratable acidity were affected more by refrigeration than frozen and temperature storage. The pH increased by 4% during refrigeration, and titratable acidity decreased by 17% at 12 weeks. In conclusion, refrigerated storage results in a modest reduction of aronia berry polyphenols, but absolute extractable polyphenols are stable for up to 8 months of frozen storage. Graphical abstract

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Influence of Postharvest Technologies and Handling Practices on Phytochemicals in Fruits and Vegetables

Cited by 5 publications

References 118 publications

Nutrition Knowledge and Food Habits of the Elderly in Ghana: Evidence from Kwahu South District

Nutrition Knowledge and Food Habits of the Elderly in Ghana: Evidence from Kwahu South District

Sodium alginate coating of Ginkgo biloba leaves extract containing phenylpropanoids as an ecofriendly preserving agent to maintain the quality of peach fruit

Refrigerated and frozen storage impact aronia berry quality

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