Research

Jump to: Review

12 pages, 1127 KiB

Open AccessArticle

Incidence and Etiology of Postharvest Fungal Diseases Associated with Bulb Rot in Garlic (Alllium sativum) in Spain

by Laura Gálvez and Daniel Palmero

Foods 2021, 10(5), 1063; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051063 - 12 May 2021

Cited by 8 | Viewed by 5173

In recent years, different postharvest alterations have been detected in garlic. In many cases, the symptoms are not well defined, or the etiology is unknown, which further complicates the selection of bulbs during postharvest handling. To characterize the different symptoms of bulb rot [...] Read more.

In recent years, different postharvest alterations have been detected in garlic. In many cases, the symptoms are not well defined, or the etiology is unknown, which further complicates the selection of bulbs during postharvest handling. To characterize the different symptoms of bulb rot caused by fungi, garlic bulb samples were collected from six Spanish provinces in two consecutive years. Eight different fungal species were identified. The most prevalent postharvest disease was Fusarium dry rot (56.1%), which was associated with six Fusarium species. Fusarium proliferatum was detected in more than 85% of symptomatic cloves, followed by F. oxysporum and F. solani. Pathogenicity tests did not show a significant correlation between virulence and mycotoxin production (fumonisins, beauvericin, and moniliformin) or the mycelial growth rate. Penicillium allii was detected in 12.2% of the samples; it was greatly influenced by the harvest season and garlic cultivar, and three different morphotypes were identified. Stemphylium vesicarium and Embellisia allii were pathogenic to wounded cloves. Some of the isolated fungal species produce highly toxic mycotoxins, which may have a negative impact on human health. This work is the first to determine the quantitative importance, pathogenicity, and virulence of the causative agents of postharvest garlic rot in Spain. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Graphical abstract

10 pages, 255 KiB

Open AccessArticle

Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency

by Kristina Lewandowski, Xiaoyu Zhang, Micala Hayes, Mario G. Ferruzzi and Chad M. Paton

Foods 2021, 10(5), 1019; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051019 - 07 May 2021

Cited by 5 | Viewed by 2471

Abstract

Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to [...] Read more.

Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (w/w/w) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

21 pages, 3824 KiB

Open AccessFeature PaperArticle

The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation

by Panayiota Xylia, Antonios Chrysargyris and Nikolaos Tzortzakis

Foods 2021, 10(3), 575; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030575 - 10 Mar 2021

Cited by 25 | Viewed by 3051

Abstract

Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower [...] Read more.

Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Figure 1

15 pages, 658 KiB

Open AccessArticle

Microbial Safety of Smoothie Drinks from Fresh Bars Collected in Slovakia

by Monika Krahulcová, Barbora Micajová, Petra Olejníková, Klára Cverenkárová and Lucia Bírošová

Foods 2021, 10(3), 551; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030551 - 07 Mar 2021

Cited by 6 | Viewed by 5441

Abstract

Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resistant microorganisms [...] Read more.

Among the many consumers in Slovakia, smoothies are nowadays gaining popularity. Smoothie drinks are prepared from raw fruits and vegetables. Therefore, their microbiological safety depends on hygiene standards. The aim of this work was to monitor and quantify selected sensitive and antibiotic-resistant microorganisms present in collected smoothies. Twenty analyzed smoothie samples were collected from six food service establishments (fresh bars) in the capital city of Slovakia, Bratislava. Antibiotic-resistant bacteria were found in at least one of each fresh bar. Antibiotic-resistant coliform bacteria prevailed, especially in green smoothies or juices containing more vegetable ingredients. Resistance to ampicillin, ciprofloxacin, tetracycline, chloramphenicol, and gentamicin was observed in the case of coliform bacteria. More than half of the smoothie drink samples did not contain resistant enterococci. On the other hand, vancomycin-resistant enterococci were detected in 20% of samples. The most frequently isolated antibiotic-resistant strains belonged to the Enterobacter spp. or Klebsiella spp. genus. In the last part of the work, the pretreatment effect of smoothie components on the selected microorganisms’ counts in the final product was investigated. Washing ingredients with an aqueous solution of a biocide agent containing silver and hydrogen peroxide proved to be the most effective way to decrease bacterial counts. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Graphical abstract

11 pages, 929 KiB

Open AccessArticle

Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

by Diana De Santis, Andrea Bellincontro, Roberto Forniti and Rinaldo Botondi

Foods 2021, 10(2), 322; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020322 - 03 Feb 2021

Cited by 7 | Viewed by 1712

Abstract

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L⁻¹) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, [...] Read more.

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L⁻¹) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L⁻¹ (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (−14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments did not significantly modify the aroma profile compared to air treatment. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Figure 1

Review

Jump to: Research

27 pages, 760 KiB

Open AccessFeature PaperEditor’s ChoiceReview

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

by Rinaldo Botondi, Marco Barone and Claudia Grasso

Foods 2021, 10(4), 748; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040748 - 01 Apr 2021

Cited by 67 | Viewed by 8907

Abstract

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable [...] Read more.

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Graphical abstract

17 pages, 7760 KiB

Open AccessReview

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

by S.M.E. Rahman, Mahmuda Akter Mele, Young-Tack Lee and Mohammad Zahirul Islam

Foods 2021, 10(1), 105; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010105 - 06 Jan 2021

Cited by 41 | Viewed by 8610

Abstract

Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and [...] Read more.

Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures

Figure 1

28 pages, 3491 KiB

Open AccessReview

Non-Destructive Technologies for Detecting Insect Infestation in Fruits and Vegetables under Postharvest Conditions: A Critical Review

by Akinbode A. Adedeji, Nader Ekramirad, Ahmed Rady, Ali Hamidisepehr, Kevin D. Donohue, Raul T. Villanueva, Chadwick A. Parrish and Mengxing Li

Foods 2020, 9(7), 927; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9070927 - 14 Jul 2020

Cited by 42 | Viewed by 9892

Abstract

In the last two decades, food scientists have attempted to develop new technologies that can improve the detection of insect infestation in fruits and vegetables under postharvest conditions using a multitude of non-destructive technologies. While consumers’ expectations for higher nutritive and sensorial value [...] Read more.

In the last two decades, food scientists have attempted to develop new technologies that can improve the detection of insect infestation in fruits and vegetables under postharvest conditions using a multitude of non-destructive technologies. While consumers’ expectations for higher nutritive and sensorial value of fresh produce has increased over time, they have also become more critical on using insecticides or synthetic chemicals to preserve food quality from insects’ attacks or enhance the quality attributes of minimally processed fresh produce. In addition, the increasingly stringent quarantine measures by regulatory agencies for commercial import–export of fresh produce needs more reliable technologies for quickly detecting insect infestation in fruits and vegetables before their commercialization. For these reasons, the food industry investigates alternative and non-destructive means to improve food quality. Several studies have been conducted on the development of rapid, accurate, and reliable insect infestation monitoring systems to replace invasive and subjective methods that are often inefficient. There are still major limitations to the effective in-field, as well as postharvest on-line, monitoring applications. This review presents a general overview of current non-destructive techniques for the detection of insect damage in fruits and vegetables and discusses basic principles and applications. The paper also elaborates on the specific post-harvest fruit infestation detection methods, which include principles, protocols, specific application examples, merits, and limitations. The methods reviewed include those based on spectroscopy, imaging, acoustic sensing, and chemical interactions, with greater emphasis on the noninvasive methods. This review also discusses the current research gaps as well as the future research directions for non-destructive methods’ application in the detection and classification of insect infestation in fruits and vegetables. Full article

(This article belongs to the Special Issue Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables)

► Show Figures