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Hassan J, Jahan F, Rajib MMR, Sarker U, Miyajima I, Ozaki Y, Ercisli S, Golokhvast KS, Marc RA. Color and physiochemical attributes of pointed gourd ( Trichosanthes dioica Roxb.) influenced by modified atmosphere packaging and postharvest treatment during storage. FRONTIERS IN PLANT SCIENCE 2022; 13:1016324. [PMID: 36275589 PMCID: PMC9583917 DOI: 10.3389/fpls.2022.1016324] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 09/07/2022] [Indexed: 05/21/2023]
Abstract
The efficiency of modified atmosphere packaging (MAP) in combination with postharvest treatment on the shelf-life, physiochemical attributes, color, and nutrition of pointed gourd was studied after storing in refrigerated (low temperature, LT) and ambient (room temperature, RT) conditions. Fresh pointed gourd fruits were dipped in NaOCl solution (0.01% w/v) and potassium metabisulphite (KMS) (0.05% w/v), blanched (100°C for 4 min), and then packed in perforated and non-perforated polythene and polypropylene packets of each type and brown paper bags as MAP before storing at LT and RT. Physiochemical attributes, color, and nutrition were measured until the marketable level of acceptance (up to shelf-life) after storage and compared with the untreated and unpacked samples (control). The results showed profound differences among the treatment variables in all the studied dependent parameters regarding the LT and RT storage conditions. Among the treatments, perforated and non-perforated polyethylene (NPE) and polypropylene (NPP) packaging performed well to retain a considerable amount of ascorbic acid, β-carotene, and greenish color (lower L*, high h*) in pointed gourd treated with NaOCl (0.01%) and KMS (0.05%) after storing at LT and RT. Furthermore, the principal component analysis suggested that five major quality attributes (L*, C*, h*, shelf-life, and ascorbic acid) were influenced remarkably in terms of non-perforated polyethylene packaging in combination with KMS treatment both in LT and RT storage conditions. However, perforated polythene and polypropylene in combination with NaOCl responded well in RT but only for the shortest storage life. Thus, a non-perforated polythene package with KMS treatment would be the best solution for retaining market quality acceptance with green color up to the extended shelf-life of 23 and 10 days, respectively, in the refrigerator (LT) and in ambient (RT) storage conditions.
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Affiliation(s)
- Jahidul Hassan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Farzana Jahan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Md. Mijanur Rahman Rajib
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
| | - Umakanta Sarker
- Department of Genetics and Plant Breeding, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
- *Correspondence: Umakanta Sarker, ; Kirill S. Golokhvast, ; Romina Alina Marc,
| | - Ikuo Miyajima
- Institute of Tropical Agriculture, Kyushu University, Fukuoka, Japan
| | - Yukio Ozaki
- Laboratory of Horticultural Science, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Kirill S. Golokhvast
- Siberian Federal Scientific Center of Agrobiotechnology RAS, Centralnaya, Presidium, Krasnoobsk, Russia
- *Correspondence: Umakanta Sarker, ; Kirill S. Golokhvast, ; Romina Alina Marc,
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- *Correspondence: Umakanta Sarker, ; Kirill S. Golokhvast, ; Romina Alina Marc,
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Soares CDF, de Luca Sarantópoulos CIG, Kluge RA. Passive modified atmosphere affects the quality of minimally processed escarole. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13724] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Ricardo Alfredo Kluge
- Department of Biological Sciences, “Luiz de Queiroz” School of Agriculture; University of São Paulo; Piracicaba Brazil
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Hong YJ, Bae YM, Moon B, Lee SY. Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk). J Food Prot 2013; 76:133-8. [PMID: 23317869 DOI: 10.4315/0362-028x.jfp-12-241] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
There has been an increasing interest in the use of natural plant materials as alternative food preservatives. We examined the antimicrobial effects of natural plant materials used as additives against foodborne pathogens in laboratory media and Sulgidduk, oriental-style rice cakes. Cinnamon, mugwort, and garlic powder solutions (3%) were tested for their antimicrobial activities against pathogens in laboratory media. Sulgidduk prepared with different amounts of cinnamon powder (1, 3, and 6%) was inoculated with a Staphylococcus aureus or Bacillus cereus cocktail. The samples were air or vacuum packaged and stored at 22 ± 1°C for 72 h, and microbial growth was determined. Cinnamon powder showed more inhibitory properties against pathogens such as Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, S. aureus, and B. cereus than did mugwort or garlic powder. The populations of S. aureus and B. cereus in Sulgidduk containing cinnamon powder were significantly lower than in the control during storage time. Different packaging methods did not result in a significant difference in pathogen growth. In a sensory evaluation, Sulgidduk containing 1 and 3% cinnamon powder did not significantly differ from the control sample in any of the attributes tested other than flavor. These results indicate that natural plant materials such as cinnamon powder could be used as food additives to improve the microbiological stability of rice cakes.
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Affiliation(s)
- Yu-Jin Hong
- Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi-do, 456-756, South Korea
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