Efficacy of air and oxygen micro-nano bubble waters against Colletotrichum gloeosporioides and impacts on postharvest quality of 'Fan Retief' guava fruit.

This study focused on the application of micro-nano bubbles (MNB) water generated using air or oxygen (O), as an alternative to chlorine-based wash for fruits. For the in vitro and in vivo investigation, 10 spore or conidia/mL Colletotrichum gloeosporioides suspension was used, and treated with solutions of air- or O-MNB for 30- or 60-min, sodium hypochlorite (NaOCl), and untreated (as control). In the second experiment, freshly harvested guava fruits were washed with tap water (control), NaOCl (standard practice), air- or O-MNB (for 15- or 30-min).

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables.

Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health.

Rapid spectroscopic method for quantifying gluten concentration as a potential biomarker to test adulteration of green banana flour.

The demand for gluten-free banana flour has led manufactures to enforce strict measures for quality control. A need has arisen for the development of more sensitive and reliable methods to test the quality of green banana flour (GBF). The objective of this study was to develop rapid visible to near-infrared (Vis-NIR) based spectroscopic models to detect gluten concentration, as a biomarker to detect wheat flour adulteration in green banana flour (GBF).

Effects of packaging and duration on quality of minimally processed and unpitted litchi cv. 'Mauritius' under low storage temperature.

Pericarp drying is a major postharvest challenge affecting the shelf life of litchi fruit resulting in loss of market value and consumer rejection. Sulphur dioxide (SO) is considered an allergen due to its ability to cause irritation in people, particularly those vulnerable to asthma. Thus, the objective of this study was to investigate the effects of packaging and storage duration without SO on the quality attributes of minimally processed litchi fruit cv.

Rapid visible-near infrared (Vis-NIR) spectroscopic detection and quantification of unripe banana flour adulteration with wheat flour.

Unripe banana flour is a premium nutritious product with a potential to curb degenerative diseases through resistant starch and gluten free traits, however, with scant techniques to monitor adulteration practices. The objective of the present study was to determine the efficacy of visible-near infrared spectroscopy (Vis-NIR) spectroscopy (Vis-NIRS) in the detection and quantification of unripe banana flour adulteration with wheat flour. To do this, simulated adulteration of a composite banana flour was performed with different levels of wheat flour, in intervals of 20 g kg, ranging from 0 to 800 g kg.

Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel.

Background: The use of pomegranate peel is highly associated with its rich phenolic concentration. Series of drying methods are recommended since bioactive compounds are highly sensitive to thermal degradation. The study was conducted to evaluate the effects of drying on the bioactive compounds, antioxidant as well as antibacterial and antityrosinase activities of pomegranate peel.

Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of 'Wonderful' pomegranate juice.

Background: This study investigated the changes in chemical attributes of pomegranate fruit such as total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio, pH, individual compounds (organic acids and sugars) and volatile composition as affected by fruit maturity status and growing location (Kakamas, Koedoeshoek and Worcester in South Africa). Headspace solid phase microextraction coupled with gas chromatography/mass spectrometry was used for volatile analysis.

Results: A significant increase in TSS from 14.