Manivasagam Vishwa Rohini^1,#, Sathish Kiruba¹, Danniel Santhanaraj¹, Prakash Priyanka Nair¹, P. Sudhakara^2,*, Jujhar Singh³, Balamurugan Rathinam^4,*, Vanaraj Ramkumar^5,6,#

Journal of Polymer Materials, Vol.41, No.3, pp. 159-178, 2024, DOI:10.32604/jpm.2024.054801 - 30 September 2024

Abstract The Cavendish banana, Musa acuminata, is a climacteric fruit that ripens quickly after harvest. Due to their high perishability and susceptibility to disease, bananas have substantial postharvest losses. After harvesting, it is important to extend the bananas’ shelf life. Unique coating gel solutions based on glycerol and ascorbic acid were developed to accomplish this. Chitosan mixed with glacial acetic acid, lactic acid, and sodium alginate were among the gel solutions in these combinations. The goal was to improve banana preservation while maintaining freshness and quality by implementing innovative formulations and techniques. The fruits are hand-dried and… More >

Abdul Karim Amin¹, Yan He¹, Xianglong Wang¹, Pengwei Li¹, Muhammad Ahmad Hassan², Mohammad Yousof Soltani³, Yiling Zhang¹, Mohammad Alem Amin⁴, Ahmad Shah Ahmadzai⁵, Yajing Liu^1,3,*, Songhu Wang^1,3,*

Phyton-International Journal of Experimental Botany, Vol.93, No.8, pp. 2075-2093, 2024, DOI:10.32604/phyton.2024.054641 - 30 August 2024

Abstract Tomato (Solanum lycopersicum) is a perishable fruit because of its fast water loss and susceptibility to pathogens in the post-harvest stage, which leads to huge economic losses every year. In this study, firstly from 19 tomato cultivars, we screened out two cultivars, Riogrand and SalarF1, having long and short shelf-life spans, respectively. Secondly, shelf-life analysis was carried out for both cultivars at room temperature. Results exhibited that Riogrand showed higher firmness and less weight loss than SalarF1. The ethylene production was higher in SalarF1, compared with Riogrand during post-harvest storages. We performed transcriptomic analysis of both… More >

S. Sofana Reka¹, Ankita Bagelikar², Prakash Venugopal^2,*, V. Ravi², Harimurugan Devarajan³

CMC-Computers, Materials & Continua, Vol.78, No.1, pp. 781-794, 2024, DOI:10.32604/cmc.2023.043369 - 30 January 2024

Abstract The freshness of fruits is considered to be one of the essential characteristics for consumers in determining their quality, flavor and nutritional value. The primary need for identifying rotten fruits is to ensure that only fresh and high-quality fruits are sold to consumers. The impact of rotten fruits can foster harmful bacteria, molds and other microorganisms that can cause food poisoning and other illnesses to the consumers. The overall purpose of the study is to classify rotten fruits, which can affect the taste, texture, and appearance of other fresh fruits, thereby reducing their shelf life.… More >

Ankita Kundu¹, Abir Das¹, Sayan Pal¹, Arijit Ghosh¹, Malay Kumar Adak^1,*, Masayuki Fujita², Mirza Hasanuzzaman^3,*

Phyton-International Journal of Experimental Botany, Vol.92, No.8, pp. 2283-2300, 2023, DOI:10.32604/phyton.2023.028178 - 25 June 2023

Abstract The process of ripening involves physiological and biochemical events that become a concern during postharvest storage. We have documented different approaches for the preservation and maintenance of fruit quality during the postharvest period that are biocompatible and fully safe for consumption. Chemical residues that sustain sensory characteristics, such as color, flavor, aroma, and texture, are considered. In fruit ripening, both physical and chemical elicitors are described that regulate ethylene biosynthesis or its signaling for gene expression. The key regulatory enzymes, such as ACC synthase and ACC oxidase, for ethylene biosynthesis, are important for both climacteric… More >

MARIA JENITA, LALITHAPRIYA U, SUKUMAR M^*

Journal of Polymer Materials, Vol.39, No.1-2, pp. 71-87, 2022, DOI:10.32381/JPM.2022.39.1-2.5

Abstract In this study, a multi-layered green polymer-based packaging composite assembled by active flavonoid Kaempferol grafted with starch-chitosan was prepared, and its characteristics and effect on meat storage, including physicochemical characteristics and antioxidant capacity, were analysed and evaluated at refrigeration conditions given four treatments: CON (control— without coating), SEC (with starch+chitin), P01 (with starch+chitin + 1% of Kaempferol) and P02 (with starch+chitin + 2% of Kaempferol). The addition of Kaempferol increased the antioxidant activity of meat and inhibited the lipid oxidation until day 24 upon migration effect; also improving meat acceptability. The Rancimat induction time confirmed More >

Ingrid Souza Vieira da Silva¹, Natália Soares Prado¹, Patrícia Gontijo de Melo², Danilo Campion Arantes³, Mara Zeni Andrade⁴, Harumi Otaguro¹, Daniel Pasquini^1,*

Journal of Renewable Materials, Vol.7, No.1, pp. 73-87, 2019, DOI:10.32604/jrm.2019.00042

Abstract In this work, nine different types of edible coating based on pectin, cellulose nanocrystals, glycerol, and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit. The effects of the different edible coatings on refrigerated fruits in terms of weight loss, titratable acidity, total soluble solids, pH, and anthocyanin content was evaluated after 2 days, 4 days, 6 days, and 8 days of storage. Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content. The More >