Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India

Abstract

Purpose Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables. Design/methodology/approach Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork. Findings This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices. Originality/value The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

“…The full potential of antioxidants from plant origin (including mango kernel) is yet to be explored owing to their unavailability, high extraction cost, and the seasonal nature of most plant commodities. At present, there is a shift to natural antioxidants due to serious health concerns posed by synthetic antioxidants; regrettably, synthetic antioxidants tend to be cheaper compared to natural ones (Maisuthisakul & Gordon, 2009;Panghal et al, 2018). Dorta, Lobo, and González (2012) reported that mango kernel extract (12% in yield) possessed a high antioxidant activity.…”

Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

“…Traditionally, P. speciosa are used to treat hypertension, diabetes, hypoglycemic, antitumor, antimicrobial, headache, and kidney problems [5]. These health benefits are accounted to the presence of several phytochemical compounds such as terpenoids, polyphenols, flavonoids, alkaloids, saponins, steroids, tannins, and phytosterols demonstrating good antioxidant activity [6][7][8]. Extracts from the seeds and pods also have high content of total polyphenol, phytosterol, and flavonoids [9].…”

“…Followed by TTL, 1,2,4,6,-tetrathiepane, and 1,2,4,5,6-pentathiepane are found in higher amount in P. speciosa. These compounds are donor of dithiocetal (C-S-C) which is used as antifungal effect for kidney and urinary bladder [8,13,20]. Polysulfide compounds found in P. speciosa exhibits antimicrobial and antibacterial properties [35], and thiazolidine exert anticancer property [15].…”

“…β-sitosterol possesses hypoglycemic effect, boosting the function of T cells, hampering the cancers cell proliferation and also used as biofuel, agricultural chemicals, and medicine [1,5]. Squalene has been recommended as chemotherapeutic agent [8], and stigmasterol act as precursor for synthesis of progesterone and also act as intermediate of estrogen and corticoids [36].…”

Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review

“…Artificial colors and dyes used in food industries to manipulate quality may lead to carcinogenicity, hypersensitivity, behavioral effects on prolonged consumption and thus not considered as safe [57]. The pod extract produces polyphenolic, betalain dye and chlorophyll content which is used in dyeing.…”