Postharvest Biology and Technology of Apricot

Muzzaffar, Sabeera; Bhat, M. A.; Wani, Touseef Ahmed; Wani, Idrees Ahmed; Masoodi, F. A.

doi:10.1007/978-3-319-76843-4_8

Cited by 15 publications

(16 citation statements)

References 82 publications

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“…At initial storage, the TSS content was ranged from 11.52 to 11.54%. The fruits with TSS content greater than 10° Brix are widely accepted among consumers as mentioned by Muzzaffar et al (2018). Also, it could be observed that the TSS content increased (P≤0.05) during storage periods at different temperatures.…”

Section: Total Solid Soluble (%)mentioning

confidence: 88%

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Preparation and characterization of silver nanoparticles and their use for improving the quality of apricot fruits

Shahat

Ibrahim

Osheba

et al. 2020

Al-Azhar Journal of Agricultural Research

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Nanotechnology is one of the most recent innovations. Silver nanoparticles (AgNPs) have recently gained increasing interests due to their antimicrobial activities in food applications . This study aims to synthesize and characterize some features of AgNPs as well as to use such particles in improving the quality of apricot fruits. Silver nanoparticles were synthesized by starch as an economic and efficient method. The size and shape of the synthesized AgNPs were observed by transmission electron microscopy (TEM) techniques. The antimicrobial and antioxidant activities of AgNPs were evaluated. Nanoparticle solutions of Ag were applied as active coatings on apricot fruits. Samples were divided into two groups; the first group was kept at ambient temperature (25±3°C) and the other group was kept at cold temperature (6±2°C). Results of TEM revealed that AgNPs were nearly spherical shapes with a size range of 9.52-26.4nm. The inhibition zones ranged from 20.8 to 24.7mm for investigated bacterial strains, while were 17 and 20mm for fungi strains. Also, the results revealed an efficient antioxidant activity of AgNPs. During storage at the different temperatures, the samples coated with AgNPs had lower values for weight losses, decay, total soluble solids and malondialdehyde concentration, while such samples had higher levels of total acidity and total carotenoids compared to control, and consequently lead to preserving their quality properties and extending of the shelf life. Based on comprehensive comparison and evaluation, apricots coated by AgNPs could be kept in good quality for 8 days at 25±3°C or for 24 days at 6±2°C.

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Section: Total Solid Soluble (%)mentioning

confidence: 88%

“…Apricot (Prunus armeniaca L.) is a palatable stone fruit, rich in nutritional and health promoting compounds (Muzzaffar et al, 2018). Canino apricots are one of the most important cultivars grown in newly reclaimed lands in Egypt (Abd-Elwahab, 2015).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of silver nanoparticles and their use for improving the quality of apricot fruits

Shahat

Ibrahim

Osheba

et al. 2020

Al-Azhar Journal of Agricultural Research

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“…Minerals, vitamins, and antioxidant materials in fruit crops are essential sources for human health care [1,2]. The amount and longevity of these sources in stone fruits are highly dependent on the pre-and postharvest quality of the fruit e.g., [3][4][5]. Among stone fruit species, the post-harvest life of apricot (Prunus armeniaca) is short due to its climacteric nature [5].…”

Section: Introductionmentioning

confidence: 99%

“…The amount and longevity of these sources in stone fruits are highly dependent on the pre-and postharvest quality of the fruit e.g., [3][4][5]. Among stone fruit species, the post-harvest life of apricot (Prunus armeniaca) is short due to its climacteric nature [5]. Apricot fruit can keep its quality for 15-30 days after harvest if the fruit is stored at low temperature under cold storage (CS), e.g., [6][7][8][9], and this quality can be kept for up to a further 5 days at 25 • C under shelf-life (SL) conditions [10].…”

Section: Introductionmentioning

confidence: 99%

“…Apricot fruit can keep its quality for 15-30 days after harvest if the fruit is stored at low temperature under cold storage (CS), e.g., [6][7][8][9], and this quality can be kept for up to a further 5 days at 25 • C under shelf-life (SL) conditions [10]. However, longer storage at low temperatures can cause symptoms of chilling injury and/or fruit decay incidence in the apricot fruit e.g., [5,7,11].…”

Section: Introductionmentioning

confidence: 99%

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Temporal Changes and Correlations between Quality Loss Parameters, Antioxidant Properties and Enzyme Activities in Apricot Fruit Treated with Methyl Jasmonate and Salicylic Acid during Cold Storage and Shelf-Life

Ezzat¹,

Hegedűs²,

Ammar³

et al. 2020

Applied Sciences

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The apricot storability is one of the largest challenges, which the apricot industry has to face all over the world; therefore, finding options for prolonging fruit quality during cold storage (CS) and shelf-life (SL) will help to decrease postharvest losses of apricot. The aim of this apricot fruit work was to study the temporal changes and correlations of 10 quality parameters (quality losses, antioxidant properties and enzyme activities) in the postharvest treatments of methyl jasmonate (MeJA) and salicylic acid (SA) under 1 °C CS (7, 14 and 21 days) and 25 °C SL (4 and 8 days after the 21-day CS) treatments. MeJA and SA significantly decreased the quality loss of chilling injury (CI) and fruit decay (FD) at all dates for both storage conditions. MeJA- and SA-treated fruits increased total antioxidant capacity (TAC), total soluble phenolic compounds (TSPC) and carotenoids contents (TCC) at all dates of both storage treatments. In contrast, the ascorbic acid content (AAC) increased only until days 14 and 4 in the CS and SL treatments, respectively. Among enzyme activity parameters, the activities of phenylalanine ammonia-lyase (PAL), peroxidase and superoxide dismutase (SOD) were significantly increased in the MeJA and SA treatments in all dates of both storage treatments. Catalase (CAT) activity increased in the SA and control treatments, while it decreased in the MeJA treatment in both storage conditions. In both the MeJA and the SA treatments, six pair-variables (FD vs. CI, PAL vs. CAT, PAL vs. SOD, TAC vs. SOD, TAC vs. FD, and AAC vs. CI) were significant in Pearson correlation and regression analyses among the 45 parameters pairs. Principal component analyses explained 89.3% of the total variance and PC1 accounted for 55.6% of the variance and correlated with the CI, FD, TAC, TSPC, TCC, PAL and SOD, indicating strong connections among most parameters. In conclusion, MeJA and SA are practically useful and inexpensive techniques to maintain quality attributes of CI, FD, TAC, TSPC, TCC, PAL, POD and SOD in apricot fruit during both CS and SL conditions.

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