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Article
Publication date: 22 March 2013

André Gordon and José C. Jackson

The aim of this paper is to study the microbiological profile of the ackee fruit during maturation.

Abstract

Purpose

The aim of this paper is to study the microbiological profile of the ackee fruit during maturation.

Design/methodology/approach

Ackees at ripening stage five, mature but unopened, were allowed to ripen naturally on the trees or on ripening racks used in commercial processing. The microbiological profile of fruits from this stage to that where they had ripened to the point just prior to decay (stage ten) were assessed. Aerobic and anaerobic mesophilic and thermophilic sporeformers and vegetative cells, total coliforms, E. coli, lactic acid bacteria, yeasts and molds at each stage were determined using standard methods.

Findings

The number of microorganisms on the tree‐ripened fruits was higher than those ripened on racks. Mesophilic aerobic and anaerobic spore‐forming organisms were present in greater numbers than thermophiles at all stages of maturity. Coliforms, excluding E. coli, were found on the tree‐ripened ackees particularly in the latter stages of ripening. Lactic acid bacteria and yeasts and molds found on both tree and rack‐ripened fruit may be the predominant agents in the microbiological spoilage of ackees during ripening.

Originality/value

This study is the first to assess the microbiological profile of ackees during ripening. It indicated that the relatively low levels of microorganisms of economic or public health significance during both tree‐ and rack‐ripening processes would not affect the commercial sterility of the canned product, even with a moderate thermal process (Fo of 3). It also suggests that controlled rack‐ripening of ackee fruit during commercial processing could improve the microbial quality of the processed product.

Details

Nutrition & Food Science, vol. 43 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 4 May 2020

Jayaraman Kathirvelan and Rajagopalan Vijayaraghavan

This work encompasses the various laboratory-based and portable methods evolved in recent times for sensitive and selective detection of ethylene for fruit-ripening application…

Abstract

Purpose

This work encompasses the various laboratory-based and portable methods evolved in recent times for sensitive and selective detection of ethylene for fruit-ripening application. The role of ethylene in natural and artificial fruit ripening and the associated health hazards are well known. So there is a growing need for ethylene detection. This paper aims to highlight potential methods developed for ethylene detection by various researchers, including ours. Intense efforts by various researchers have been on since 2014 for societal benefits.

Design/methodology/approach

The paper focuses on types of sensors, fabrication methods and signal conditioning circuits for ethylene detection in ppm levels for various applications. The authors have already designed, developed a laboratory-based set-up belonging to the electrochemical and optical methods for detection of ethylene.

Findings

The authors have developed a carbon nanotube (CNT)-based chemical sensor whose performance is higher than the reported sensor in terms of material, sensitivity and response, the sensor element being multi-walled carbon nanotube (MWCNT) in comparison to single-walled carbon nanotube (SWCNT). Also the authors have developed infrared (IR)-based physical sensor for the first time based on the strong IR absorption of ethylene at 10.6 µm. These methods have been compared with literature based on comparable parameters. The review highlights the potential possibilities for development of portable device for field applications.

Originality/value

The authors have reported new chemical and physical sensors for ethylene detection and quantification. It is demonstrated that it could be used for fruit-ripening applications A comparison of reported methods and potential opportunities is discussed.

Details

Sensor Review, vol. 40 no. 4
Type: Research Article
ISSN: 0260-2288

Keywords

Article
Publication date: 22 March 2013

Prakash R. Patel and T.V. Ramana Rao

Increased reliance on major food crops has caused shrinking of the food basket. Therefore, the aim of the present study is to introduce underutilised fruit of Karanda (Carissa

316

Abstract

Purpose

Increased reliance on major food crops has caused shrinking of the food basket. Therefore, the aim of the present study is to introduce underutilised fruit of Karanda (Carissa carandus L.) for its commercial exploitation.

Design/methodology/approach

The present study elucidates the physiological changes that prevail in the fruits of Karanda during its successive stages of growth and ripening. Changes in sugars, starch, proteins, phenols, amino acids, role of various enzymes and rate of ethylene and respiration has been used as parameters to access the physiological changes taking place.

Findings

Notable change was observed in its colour from green to deep blue/black, accumulation of sugars and proteins, degradation of starch, phenols and free amino acids. Cell wall degrading enzymes (polygalactouronase and pectin methylesterase) and antioxidant enzymes (catalase and peroxidase) showed their active role, while that of cell wall degrading enzyme cellulase and hydrolyzing enzymes (amylase and invertase) were not active during the growth and ripening of the fruit. Increased levels of respiration and ethylene production determined it to be a climacteric type of fruit.

Research limitations/implications

The study does not provide information regarding the other nutritional parameters of the fruits like vitamins and minerals.

Originality/value

The physiological changes in relation to growth and ripening would be useful in determining the maturity indices for harvesting and utilization of this underutilised Karanda fruit.

Details

Nutrition & Food Science, vol. 43 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 July 2013

Soumya V. Menon and T.V. Ramana Rao

The purpose of this study was to determine the sweetness and antioxidant profile‐based nutritional quality of non‐netted orange fleshed muskmelon (cv Maduri) fruit during its…

Abstract

Purpose

The purpose of this study was to determine the sweetness and antioxidant profile‐based nutritional quality of non‐netted orange fleshed muskmelon (cv Maduri) fruit during its development and ripening.

Design/methodology/approach

The important nutritional quality determining parameters like sugars, ascorbic acid, carotenoids, phenolics and total antioxidant activity were quantitatively analyzed at five sequential stages of development and ripening of muskmelon. The activities of sugar metabolizing enzymes such as sucrose phosphate synthase and sucrose synthase were evaluated. Further, antioxidant enzymes like peroxidase, polyphenol oxidase and superoxide dismutase which played a significant role in scavenging reactive oxygen species were also assayed.

Findings

The results of the present study demonstrated that the sugars got accumulated in high amount in the ripened muskmelon fruit, indicating it as a high sucrose accumulating genotype. However, sucrose phosphate synthase and sucrose synthase exhibited inconsistency in their activities. Phenolics also got accumulated initially with their maximum quantity in the pre‐ripened stage, but thereafter they decreased. Superoxide dismutase and polyphenol oxidase exhibited a progressive synergetic relationship of scavenging of reactive oxygen species with the development and ripening of fruit.

Originality/value

This study revealed that non‐netted muskmelon is a nutritionally rich fruit with significant accumulation of antioxidants and having an added potential source of sweetness.

Details

Nutrition & Food Science, vol. 43 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1978

M.J.C. Rhodes

The terms ripeness and maturity, when applied to fruit and vegetables, are often difficult to define. They relate to the time at which the commodity is in the appropriate state…

Abstract

The terms ripeness and maturity, when applied to fruit and vegetables, are often difficult to define. They relate to the time at which the commodity is in the appropriate state for harvesting and for eating. Although the extremes of under‐ripeness and over‐ripeness are fairly easily defined, exactly when the ripe state is achieved between these two extremes is to some extent subjective and, in the case of a fruit like the tomato, may depend on the degree of sweetness or acidity an individual may find attractive. In fruit during ripening there is a well coordinated series of changes in the composition of the fruit which lead from the unripe to the ripe condition and which give obvious changes in colour, texture, taste and aroma which are readily perceived by the senses. With vegetables, however, there are no obvious changes of this type and maturity is exceedingly difficult to define. However, there are changes in the chemical and physical structure of vegetables during the maturation period and, although these are of a subtle nature, they can affect the quality of the vegetables as food.

Details

Nutrition & Food Science, vol. 78 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 20 March 2017

Jayaraman Kathirvelan, Rajagopalan Vijayaraghavan and Anna Thomas

The purpose of this paper was to develop a chemo-resistive sensor based on TiO2–WO3 composite material to detect and estimate ethylene released from the fruit ripening process to…

Abstract

Purpose

The purpose of this paper was to develop a chemo-resistive sensor based on TiO2–WO3 composite material to detect and estimate ethylene released from the fruit ripening process to ensure food safety.

Design/methodology/approach

The ethylene sensor has been fabricated using TiO2–WO3 composite material through the sol-gel method.

Findings

The sensitivity of the sensor obtained using the pre-calibrated ethylene is found to be 46.2 per cent at 200 ppm ethylene concentration, and the proposed sensor could measure 8 ppm as the lowest concentration.

Originality/value

The sensor was tested for continuous ethylene detection during natural ripening of fruits and hence is useful for ensuring food safety through discrimination of the type of fruit ripening. A TiO2–WO3 composite ethylene sensor is developed for the first time.

Details

Sensor Review, vol. 37 no. 2
Type: Research Article
ISSN: 0260-2288

Keywords

Open Access
Article
Publication date: 10 August 2020

Martina Bodner and Matteo Scampicchio

Volatile flavor plays a main role in defining the fruit quality by consumers. Bruising leads often to dark spots on fruits and its amount could highly affect product quality. This…

Abstract

Purpose

Volatile flavor plays a main role in defining the fruit quality by consumers. Bruising leads often to dark spots on fruits and its amount could highly affect product quality. This paper aims to study the effect of bruising on the volatilome released by pears by using proton transfer reaction – mass spectrometry (PTR-MS).

Design/methodology/approach

Fingerprints of non-bruised and bruised pear samples were collected through PTR-MS for 28 days, and discriminant analysis was used to discriminate the fruit products. The CIELAB color changes were also measured during the entire ripening period.

Findings

Bruised pears released a higher intensity of volatile organic compounds (VOCs) compared to non-bruised pears (p16days = 0.049, p22days = 0.012, p28days = 0.006). In particular, the release of m/z 45 and m/z 47 were significantly (pm/z 45 = 0.076, pm/z 47 = 0.095.) higher in bruised samples, suggesting that the bruising event accelerated the natural ripening process. CIELAB color coordinates were also recorded. The coordinate a* showed a linear increase during the whole 28 days because of the loss of the green component. The CIELAB ΔE* was higher in the bruised pears than the non-bruised pears (p = 0.022).

Originality/value

Bruising can affect food quality and taste. Bruise susceptibility has been largely studied on apples, tomatoes and peaches, but rarely on pears. Very little is known about the effect of bruising on the volatilome of pears. Moreover, bruising research usually involved the study of physical properties; on the contrary, PTR-MS, applied to bruising research, has never been used before. Besides the analysis of volatilome, the changes in color were also recorded for the whole 28 days of analysis. The proposed method could be applied for the monitoring of pears quality in the food industry.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 June 2018

Anil Panghal, D.N. Yadav, Bhupender S. Khatkar, Himanshu Sharma, Vikas Kumar and Navnidhi Chhikara

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These…

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Abstract

Purpose

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Design/methodology/approach

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

Findings

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

Originality/value

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 July 2020

Vinti Singh, Jyotsana Singh, Radha Kushwaha, Monika Singh, Sandeep Kumar and Awadhesh Kumar Rai

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are…

Abstract

Purpose

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit.

Design/methodology/approach

Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA).

Findings

Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol.

Originality/value

This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 23 January 2019

Poorva Sharma, Bababode Adesegun Kehinde, Shubhneet Kaur and Pratibha Vyas

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial…

Abstract

Purpose

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

Design/methodology/approach

Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.

Findings

The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.

Originality/value

The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

Details

Nutrition & Food Science, vol. 49 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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