Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioactive compounds of ‘Gola’ and ‘Surahi’ guava fruits

Malik, Aman Ullah; Hasan, Mahmood Ul; Hassan, Wajhi Ul; Khan, Ahmad Sattar; Shah, M. Suliman; Rajwana, Ishtiaq Ahmad; Latif, Muhammad Fahad; Anwar, Raheel

doi:10.1007/s11694-020-00763-z

Cited by 19 publications

(14 citation statements)

References 45 publications

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“…The fruits treated with 47.5 • C vapor for 25 min had higher sugar-acid ratios, ascorbic acid levels, and total phenolic contents and were of better eating quality, as compared with fruits that received a 12-min vapor-heat treatment and the untreated control fruits. However, the total antioxidant content and TA acidity of the fruits were not affected by the duration of the vapor-heat treatment [43].…”

Section: Physical Treatments and Phytochemicalsmentioning

confidence: 84%

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The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Fallik

Ilić²

2021

Agronomy

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More food with high nutritional content will be needed to feed the growing global human population, which is expected to reach 10 billion by 2050. Fruits and vegetables contain most of the minerals, micronutrients, and phytonutrients essential for human nutrition and health. The quantity of these phytochemicals depends on crop genetics, weather and environmental factors, growth conditions, and pre-harvest and post-harvest treatments. These phytochemicals are known to have anti-cancer properties and to regulate immunity, in addition to hypolipidemic, antioxidant, anti-aging, hypotensive, hypoglycemic, and other pharmacological properties. Physical treatments have been reported to be effective for managing several post-harvest diseases and physiological disorders. These treatments may affect the external, internal, and nutritional qualities of fruits and vegetables. Therefore, the aim of this review is to summarize the information recently reported regarding the use of physical treatments applied either directly or in combination with other means to maximize and maintain the phytochemical content of fresh and fresh-cut or processed fruits and vegetables.

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Section: Physical Treatments and Phytochemicalsmentioning

confidence: 84%

“…Heat treatments were also reported to produce signals that induce the synthesis of specific proteins, some of which are enzymes metabolism of some phytochemicals. The increased activity of these enzymes leads to the accumulation of bioactive compounds in the fruit or vegetable after harvest [29,32,43,49,59,66].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Fallik

Ilić²

2021

Agronomy

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“…Ripening index in terms of sugar-acid ratio was calculated by simply dividing the SSC value over TA percentage. pH of juice extracted from chilies was estimated using a digital pH meter (HI98130, Romania) (Malik et al, 2020).…”

Section: Biochemical Qualitymentioning

confidence: 99%

Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage

et al. 2021

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Green chilies (Capsicum annuum L.) are grown world-over in subtropical regions. Annual global production of green chilies and peppers is around 37 million tonnes from an area of two million ha (FAO, 2018) and their annual export trade as a fresh commodity is worth 5.1 billion US$ (FAO, 2017). Green chilies are a good source of vitamin C, potassium, magnesium, and iron (Panigrahi et al., 2017). Maintenance of the quality of fresh green chilies is quite challenging in fresh supply chains. After harvest, the quality of green chilies deteriorates very quickly due to high moisture loss, wrinkling, and rapid degradation of green color (Hameed et al., 2013). Such deleterious changes in the quality of peppers are undesirable from consumer perspectives.Though low-temperature storage is a viable solution to extend market

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“…Guava is being grown commercially in many tropical and subtropical countries of the world and used mainly as fresh but also in processed forms like jellies, jams, paste, cheese etc. (Boora, 2012; Malik et al, 2021). In addition to its fruit, different other plant parts have also been reported to use in various traditional medicines (Nwinyi et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Pre‐storage application of L‐arginine mitigates chilling injury and maintains quality of Sandhuri guava fruit

Ali

Khan

Jaskani

et al. 2022

Food Processing Preservation

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Guava being highly chilling sensitive fruit exhibits limited storability. In two separate studies, guava cv. Sandhuri fruit treated with L-arginine (0, 1, 2, or 3 mM) were kept at either 10 ± 1°C with 90 ± 5% RH (Study-1) and 5 ± 1°C with 90 ± 5% RH (Study-2).Results indicated that application of 1 mM arginine was effective for maintaining higher firmness (16.17 N), total soluble solids (4.9°Brix), carotenoids (3.01 mg 100 ml −1 FW) at 10°C. However, no signs of chilling injury (CI) were observed in guava when stored at 10°C. During study-2, application of 1 mM arginine to guava fruit significantly retained higher fruit firmness (29 N), marketability (58.3%), anthocyanins (0.13 ∆A g −1 FW), phenolic contents (647 mg GAE 100 g −1 FW) with reduced CI during storage at 5°C than control. Conclusively, the application of 1 mM arginine enhanced chilling tolerance and maintained the quality of guava fruit kept at 5°C for 24 days. Practical applicationsThe major constraint of guava industry is short postharvest life which limits long-term storage and distant marketing. Cold storage of guava at low temperature causes chilling injury and reduces fruit quality. Present work identified that pre-storage application of L-arginine (1 mM) helpful for mitigating chilling injury and maintaining fruit quality at low storage temperature (5°C). The technology can be implemented in the guava industry for long storage and transport to distant markets.

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Postharvest quarantine vapour heat treatment attenuates disease incidence, maintains eating quality and improves bioactive compounds of ‘Gola’ and ‘Surahi’ guava fruits

Cited by 19 publications

References 45 publications

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

The Influence of Physical Treatments on Phytochemical Changes in Fresh Produce after Storage and Marketing

Postharvest Aloe vera gel coating application maintains the quality of harvested green chilies during cold storage

Pre‐storage application of L‐arginine mitigates chilling injury and maintains quality of Sandhuri guava fruit

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