The Effect of Preharvest Treatment, Disinfection and Storage Environment on Quality of Carrots

Seyoum, Tilahun; Osthoff, Gernot; Steyn, M.; Engelbrecht, G.M.; Pretorius, J.C.

doi:10.1111/j.1745-4549.2009.00468.x

Cited by 10 publications

(9 citation statements)

References 22 publications

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“…Hence, obtained data indicated that a combination of a 3% anolyte concentration at a 4 min dipping time could be retained as optimum for dates disinfecting treatment. This data confirmed the efficacy of active chlorine contained in electrolyzed water against naturally present microorganisms, as shown by Izumi (1999), on several fresh-cut vegetables (carrots, bell peppers, spinach, Japanese radish and potatoes), Bari et al (2003) on fresh tomatoes, Park et al (2008) on lettuce and spinach and by Workneh et al (2002) and Seyoum et al (2011) on carrots.…”

Section: Microbial Changessupporting

confidence: 86%

“…Previous studies by Izumi () and Seyoum et al . () also showed that the electrolyzed water led to maintain general sensory quality of fruits and vegetables, by reducing incidence of decay due to microbial activities. These results therefore demonstrated the importance of proper postharvest treatments to improve stored dates shelf life and maintain their quality.…”

Section: Resultsmentioning

confidence: 93%

“…() and Seyoum et al . () on carrots showing that using anolyte water significantly ( P < 0.05) reduced the natural microbial flora during 28 days storage at low temperature. Bactericidal activity could be related to the available chlorine in electrolyzed water (Gil et al .…”

Section: Resultsmentioning

confidence: 99%

“…Thus, anolyte is an environment-friendly disinfectant (Bakhir 1997). It is effective in killing foodborne pathogens in vitro conditions (Kim et al 2000) and in reducing microbial counts and pathogens in fruits and vegetables (Suslow 1998;Izumi 1999;Bari et al 2003;Deza et al 2003;Abadias et al 2008;Park et al 2008;Seyoum et al 2011). In studies on surface sterilization of fruits, Al-Haq et al (2001) found that electrolyzed oxidizing water could prevent peach from decay and it could be used as an important alternative to liquid sterilants.…”

Section: Introductionmentioning

confidence: 99%

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Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Bessi

Debbabi

Grissa

et al. 2014

Journal of Food Quality

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Anolyte is an environmentally safe oxidizing solution that can be used as a biocidal agent. In this work, anolyte water effect (pH 7–7.5; oxidation‐reduction potential 800–850 mV) was studied as an ecologically safe alternative for disinfecting dates. Dates were dipped in anolyte/water solutions at three concentrations (1, 3 and 5%) and for various exposure times (0, 0.5, 1, 2, 3 and 4 min). Total bacterial flora and yeast and molds counts reductions were determined after each treatment. Microbial analysis after treatment showed up to 99.5% reduction of the total count of mesophilic bacteria, and completely eliminated yeast and molds from dates. Tests of optimum condition showed no effect on acidity, sucrose, reducing sugars and moisture content. In addition, sensory evaluation based on a triangle test showed no significant difference (P > 0.05) between treated and fresh dates after 6 months of storage, for the following descriptors: taste, odor, texture and color. Practical Applications Deglet Nour date is well‐known for its unique taste, its particular aroma, its golden‐yellow color and its nutritional value. In Tunisia, this variety is of higher market value and is the highest‐valued variety on international markets. Tunisia is currently the 10th world producer and the lead exporter of Deglet Nour dates. However, handlers often encounter quality problems (microbiological and physicochemical) which are enhanced by the long‐storage period. Anolyte combines washing, disinfecting and sterilizing agent features and it degrades spontaneously. The aim of this study was to ensure a better conservation of dates using anolyte solution, to reduce initial bacterial populations and proliferation during storage and thus increase the shelf life of a better quality product.

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Section: Microbial Changessupporting

confidence: 86%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Bessi

Debbabi

Grissa

et al. 2014

Journal of Food Quality

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“…The decision to wash carrots before storage, or immediately before sale during the winter months is usually based on a farm's washing facilities and available labor and the storage conditions appled by carrot growers in Serbia quite often deviate from the optimal values in terms of both temperature and relative humidity [Ilić and Šunić 2015]. Combined effect of pre-and postharvest treatments has significant effect on maintaining postharvest quality and extension of carrot shelf life [Seyoum et al 2011]. Effects of prestorage treatments implying washing with addition of diverse agents on root vegetable shelf life were extensively investigated.…”

Section: Introductionmentioning

confidence: 99%

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Ilić¹,

Šunić²,

Milenković³

et al. 2017

Acta Sci. Pol. Hortorum Cultus

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The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H 2 O 2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. 'Maestro F 1 ') on the changes in nutrient composition and texture under different storage conditions (S-1: 0°C, 98% RH; S-2: 0-2°C, 85-92% RH). Weight loss and quality changes in carrot roots were evaluated after 120 and 180 days of storage period (SP). After SP weight loss ranged from 3.20% (carrots from the first harvest in S-1 with H 2 O 2 treatment) to 34.51% (carrots from the first harvest in S-2 with hot water treatment). Dry matter (DM) content in carrot roots varied in dependence of the harvest time (9.57-12.22%) and increased after the SP exept in carrot from first harvest with hot water and H 2 O 2 treatments in S-1. Total sugar content (TSC) increased after SP, more in S-2 cooling room. Vitamin C content in carrot roots decreased more in S-2 (20.7-52.3%) in comparison to S-1 storage conditions (2.0-18.2%). The hardness and flexibility of carrot roots increased after SP for all treatments. Prestorage washing treatments (H 2 O 2 or NaOCl) and storage in S-1 storage regime at temperature (0°C) with a high relative humidity 98% maintained quality of carrot root.

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Development of Novel Liquid Formulation of Bacillus siamensis with Antifungal and Plant Growth Promoting Activity

Sharma

Kaushik

Sharma

et al. 2022

ACS Agric. Sci. Technol.

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Previous research from our lab showed that Bacillus siamensis, isolated from tomato seeds, significantly decreased tomato damping-off disease while also stimulating plant development. However, these bio-control agents need to be formulated to stabilize the organism, make the application easy, prolong the shelf-life, protect the organism from harsh environmental conditions, and boost the organism's activity. Therefore, we undertook the study to develop the B. siamensis-based formulation and assess its bioefficacy. For the development of liquid formulation, various chemicals such as lactose, dextrose, tween 20, and vegetable oils were evaluated. The highest survival, stability, and anti-fungal activity of B. siamensis aqueous suspension-based oil-in-water formulation was obtained with 2% soybean oil, 5% dextrose as carbon source, and 1% emulsifier along with 1% osmotic protectant in an aqueous suspension of bacterial cells. With this combination, the B. siamensis cells were able to survive up to 12 months of storage at room temperature with bacterial population of 10 7 colony forming units per milliliter (cfu/mL). The optimized liquid formulation of B. siamensis was found to significantly reduce damping-off disease by 60% when compared to only infected control. Furthermore, seed treatment boosted seed germination by 96%, as well as seedling vigor index (1580). Plant height, number of leaves, buds, flowers, and fruits increased significantly (p < 0.05) in the pot trial, with a maximum fruit yield of 1085 g/plant. In addition, when compared to the control, tomato fruits from the formulation-treated plants had higher levels of ascorbic acid (14.81 mg/100 g) and total soluble solids (TSS) (7.03 °Brix). Thus, this study provided a successful approach for the development of a liquid-based stable bioformulation of B. siamensis.

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The Effect of Preharvest Treatment, Disinfection and Storage Environment on Quality of Carrots

Cited by 10 publications

References 22 publications

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Microbial Reduction and Quality of Stored Date Fruits Treated by Electrolyzed Water

Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot

Development of Novel Liquid Formulation of Bacillus siamensis with Antifungal and Plant Growth Promoting Activity

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