Postharvest quality properties of potential tropical fruits related to their unique structural characters

Wongs‐Aree, C.; Noichindra, Sompoch

doi:10.1016/b978-0-12-822845-6.00009-9

Cited by 4 publications

(4 citation statements)

References 63 publications

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“…Fruits that are either an aggregate (sugar apple, strawberry) or multiple fruit (pineapple, jackfruit) are made up of many fruitlets that have fused together. Variations in fruitlet maturation might cause uncertain ripening of the entire fruit [14]. Fruit coating could improve the ripening quality of the uncertain ripening by maintaining moisture and gas diffusion in the whole fruit.…”

Section: Fruit Typesmentioning

confidence: 99%

“…Many tropical fruits, such as mangosteen, longan, longkong, rambutan, durian, and salah, contain two parts: the pericarp (peel) and aril (flesh), which individually develop during fruit maturation. The aril of some tropical fruits is derived either from the funiculus (durian and lychee) or integument (mangosteen and rambutan) of the seed [14]. During maturation and ripening, the pericarp and the aril mature independently at different levels.…”

Section: Maturity Respiration and Ethylene Production Charactersmentioning

confidence: 99%

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Improved Postharvest Techniques for Fruit Coatings

Wongs‐Aree¹,

Nguyen²,

Noichinda³

2023

New Advances in Postharvest Technology

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Fruits, particularly tropical fruits, have a high moisture content, distinct morphological characteristics, and physiological changes, all of which contribute to their high rate of perishability. Nonetheless, their organoleptic and nutritional qualities make them one of the most important horticultural products. Fruit coating, which imitates natural packaging, is a postharvest solution that is practical and cost-effective for a variety of applications, including on-shelf display, transportation, and storage in support of the supply chain of fruits and vegetables. Gas and moisture permeability, microbiological resistance, and esthetic enhancement are the coating functions. Using modified materials and procedures, edible coatings for fresh and freshly cut fruits are currently being developed. Edible coatings infused with essential oils or volatiles may help to prevent disease resistance while also providing consumers with a fragrant preference. When considering how to advance fruit coating technology when agricultural wastes are the primary source of new coating materials, composite coatings, nanoparticles, encapsulation, and multiple-layer coatings all hold a great deal of promise. Future research may center on the optimal material for particular fruits during the logistics phase.

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Section: Fruit Typesmentioning

confidence: 99%

Section: Maturity Respiration and Ethylene Production Charactersmentioning

confidence: 99%

Improved Postharvest Techniques for Fruit Coatings

Wongs‐Aree¹,

Nguyen²,

Noichinda³

2023

New Advances in Postharvest Technology

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, fresh durian has a pungent odor that necessitates processing to remove the unpleasant flavor while retaining its elegant aroma ( Xu et al, 2022 , Zhang et al, 2020 , Raihana et al, 2015 , Belgis et al, 2017 ). This processing aims to prolong its shelf life, improve product quality, and increase its overall value ( Wongs-Aree, & Noichinda, 2022 ). In recent years, fresh durian has been transformed into snacks such as dried durian flakes and mixed fruit and vegetable crisps, which have become increasingly popular leisure foods ( Dembitsky et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Yang,

Wang,

Liu

et al. 2024

Food Chemistry: X

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“…Tropical fruits have potential for use in food development. In recent years, the production and marketing of these fruits has increased strongly due to their sensory quality, nutritional value, and functional properties 1,2 . In Brasil 3 , approximately 44 million tons of fruit are harvested annually, with a total export value of over US$ 1 billion in 2019 4 .…”

Section: Introductionmentioning

confidence: 99%

New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

Souza,

Borges,

Mendes

et al. 2023

Rev. chil. nutr.

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The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage.

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Postharvest quality properties of potential tropical fruits related to their unique structural characters

Cited by 4 publications

References 63 publications

Improved Postharvest Techniques for Fruit Coatings

Improved Postharvest Techniques for Fruit Coatings

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

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