Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Effect of Chitosan/Gum Arabic Blends Enriched by Sodium Nitroprusside or Methyl Salicylate on the Storability and Antioxidant Activity of Tomato Fruit

The impact of methyl salicylate (MeSA) or sodium nitroprusside (SNP) in chitosan (CS)/Gum Arabic (GA) mixture on physio-chemical characteristics and antioxidant status during the postharvest ripening of green tomato fruits was studied. CS/GA-MeSA at a 1 mM formulation was the best treatment to retard firmness and titratable acidity (TA) losses. Moreover, this formulation retarded pigmentation progress where it had the lowest significant values of total carotenes (TCs) and lycopene (LYP) contents until the 15th day of the storage period, as well as efficiently faced the rise in malondialdehyde (MDA) levels. Moreover, peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia-lyase (PAL) activities of tomatoes treated with CS/GA-SNP at 2 mM were significantly better than that of control in the primary stages of storage. CS/GA-SNP at a 2 mM formulation showed an extremely high significant content of total polyphenol (TP) in the early stage of storage, while CS/GA and CS/GA-MeSA at 1 and 2 mM accumulated higher significant TP contents than uncoated fruits at the late stage of storage. All formulations were characterized by FTIR spectroscopy. Furthermore, the polymer formulations exhibited strong antifungal activity against Alternaria alternata and Botrytis cinerea as major pathogens of postharvest tomatoes. Transmission electron microscope (TEM) observations for the mycelia of both fungi treated by CS/GA-MeSA at 2 mM revealed serious ultrastructural damage, including distortion of the cell wall and cell membrane and degradation of cytoplasmic organelles.

Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives

Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.