Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review.

Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of food matrix. Application of VI accelerates the mass transfer processes, which leads to few changes in food composition and improves dehydration. Large volumes in intracellular spaces of fruit and vegetable tissues make it suitable to introduce different agents like nutrients, cryoprotectants, browning inhibitors, enzymes, and chemicals; enhancing texture profile and inhibiting tissue softening, or compounds lowering water activity and pH.

Mitigating postharvest quantitative and qualitative losses in mango fruits through the application of biocontrol agents: An in-vivo and in-vitro assessment.

Mango is a commercial fruit crop of India that suffers huge postharvest losses every year. The application of biocontrol agents (BCAs) bears a vast potential for managing the same, which is yet to be exploited to its fullest extent. Hence, studies were conducted for BCAs application of , and strains on mango fruit under , conditions to know the efficacy of these BCAs on the postharvest pathogen, shelf life and quality retention of mango fruit.

Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage.

Combined use of hot water (HW) treatment and calcium lactate (CL) is a promising postharvest approach to preserve the food value and prolong the shelf life of fruits. The present experiment aims to determine the physiological loss in weight, firmness, respiration rate, ethylene and biochemical attributes of banana fruits treated with hot water (50 °C for 7 min) and aqueous CL dipping (1, 2, and 3% for 2 min). Treated fruits were stored under ambient conditions (22-25°C temperature and 60-65% of relative humidity) for up to 9 days.

Guar gum and chitosan-based composite edible coating extends the shelf life and preserves the bioactive compounds in stored Kinnow fruits.

The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow fruit under ambient conditions. Composite coating materials were prepared by using tamarind (TAM) seed starch and jackfruit (JACK) seed starch with CH and GG separately. The results indicated that GG + TAM coated fruits maintained significantly (P ≤ 0.

Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits (Mangifera indica L.) under ambient storage.

Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco-safe hydrocolloid edible coatings such as "Carboxymethyl cellulose" (CMC) (1%), "Guar gum" (1.

Effects of calcium lactate on postharvest quality of bitter gourd fruit during cold storage.

This study was aimed to assess the effects of calcium lactate (CL) on quality, shelf-life and storage physiology of bitter gourd. Fruits were dipped in the aqueous solution of CL (50, 75, and 100 mM) and stored at 10 °C and 85-95% relative humidity (RH). The changes in physical, biochemical and enzymological parameters were recorded at five days interval.

Fruit bagging and bag color affects physico-chemical, nutraceutical quality and consumer acceptability of pomegranate ( L.) arils.

Present study aimed to investigate the effect of preharvest bagging and bag colour on physico-chemical, nutraceutical quality and consumer acceptability of pomegranate arils. Fruits of 10-years-old Kandhari variety were covered with 15 × 20 cm three colored single layer cellulosic bags (35 µm thickness, 2700 cm 24 h GTR, WVTR 28.60 cm 24 h) 60 days after flowering.

Tree age affects physicochemical, functional quality and storability of Amrapali mango (Mangifera indica L.) fruits.

Background: The effect of tree age on physicochemical quality attributes and storage behaviour of Amrapali mango fruit was evaluated. Physiologically mature fruits were harvested from 6-, 18- and 30-year-old trees and kept for ripening under ambient conditions (temperature 35 ± 3 °C, relative humidity 60 ± 5%). Observations were recorded at 3-day intervals.

Influence of different desapping agents on the incidence of sapburn, ripening behaviour and quality of mango.

Sapburn injury in mango is regarded as the most serious problem as it reduces the aesthetic appeal and downgrade the fruit quality with considerable economic losses. For the control of sapburn injury, physiologically mature mango fruits of cv. Chausa were harvested along with 5-8 cm stalk attached.

Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage.

Functional properties (anthocyanins, antioxidant, ascorbic acid and tannin) and sensory score were determined in pomegranate fruits at two storage temperatures (3 and 5 °C) after treatment with 2 mM putrescine and 1 : 10 carnauba wax (carnauba wax : water). The treatments (putrescine and carnauba wax) were given by immersion method followed by storage up to 60 days. Both treatments retained significantly higher anthocyanins, antioxidant, ascorbic acid, tannin and sensory qualities as compared with control fruits under both the storage conditions.