Effects of Berry Thinning on the Physicochemical, Aromatic, and Sensory Properties of Shine Muscat Grapes

The effects of the level of berry thinning (30% and 50% berry removal) on the quality and sensory properties of Shine Muscat grapes were investigated. As berry thinning increased, the total soluble solids content increased and titratable acidity decreased. Berry thinning increased berry size and cluster weight but caused no change in individual berry weight. Phenolic concentrations as measured by total phenolic, proanthocyanidin, and polymeric tannin concentrations tended to increase with an increase in berry thinning. Gas chromatographic analysis indicated that C6-compounds were the significant constituents of volatile alcohols and aldehydes; linalool was the most abundant monoterpene. Odor activity analysis indicated that (E)-2-hexen-1-ol, (E)-2-hexenal, 1-hexanal, (Z)-3-hexenal, (E)-β-damascenone, linalool, and (E)-linalool oxide were active odorants. Berry thinning increased the accumulation of linalool contributing to high sensory flavor scores in thinned berries. Furthermore, its oxidized derivative-linalool oxide-contributed to enhancing the Muscat flavor. In conclusion, berry thinning induced compositional changes in Shine Muscat grape berries by accelerating the ripening rate, contribution to improved sensory properties.

INFLUENCE OF PLASMA CHEMICAL REACTIONS PRODUCTS IN BARRIERLESS GAS DISCHARGE IN THE AIR ON VEGETABLES AND FRUITS STORAGE

The influence of the products of plasma chemical reactions (including ozone) on the storage of vegetables and fruits has been investigated. It has been shown that the products of plasma chemical reactions effectively suppress the growth of mold. For a number of vegetables and fruits, surface modification occurs, which leads to the loss of the "marketable" appearance. At the same time, the ripening rate of many products decreases.

ECOLOGICAL AND GEOGRAPHICAL STUDYING OF PEANUT SAMPLES BY ECONOMICALLY VALUABLE TRAITS

Peanut seeds are valuable nut-bearing raw materials widely used in food and confectionary industries. Unfortunately, industrial sowings of peanut in Russia are absent. Thereat it is necessary to look for new material for breeding. Conduction of ecological and geographical trials allowed finding the most productive and large-seeded samples from the VIR’s collection. The trial results also showed the significant impact of reproduction place on economically valuable traits. Thus, ripening rate is higher in Cis-caspian Agrarian Federal Scientific Center of the Russian Academy of Sciences (PAFNTs RAN) compared to the Kuban experimental station – a branch of N.I. Vavilov All-Russian Institute of Plant Genetic Resources (KOS VIR).

Foliar nano-fertilization enhances fruit growth, maturity and biochemical responses of date palm

The experiment was conducted in the Abi Al-Khaseeb orchard, Basrah, Iraq during the 2019 season, on date palm (Hillawi cv.). The effect of foliar nano-fertilizer on the response of the growth and fruit ripening rate was amid. Adding nano-fertilizer to the annual date palm fertilization program improved growth and increased production. A comparison of foliar NPK (1, 2 g L-1) as nano-fertilizer and traditional fertilizer, and combined, was applied. The results revealed that the treatment of foliar traditional and nano-fertilizers together increased the weight of fruit and bunches, water content, indoleacetic acid, and gibberellic acid relative to other treatments. Nano-fertilizers (1g L -1) led to an increase in fruit ripening rate, dry mass, and total soluble solids, activity of the enzymes peroxidase, and superoxide dismutase, and abscisic acid content. The leaflet protein expression shows that the appearance of protein bands 1 to 5 and 6 was up-regulated by control and traditional fertilizer. Whereas the protein bands 6 and 7 were down-controlled under nano-fertilizer. Hierarchical cluster analysis of proteins in the leaf in response to traditional and nano-fertilizer showed two distinct clusters. The use of nano-fertilizer individually leads to the acceleration of fruit ripening. while the production fruit that is increased using foliar nano-fertilizer with traditional fertilizer.

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl2 also reduces the ripening rate and loss of color without altering the product’s sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C∗ value thanks to K carrageenan and sodium alginate.

Influence of Tempering Time on the Behavior of Large Carbides’ Coarsening in AISI H13 Steel

The mechanical properties, microstructures and precipitation behaviors in AISI (American Iron and Steel Institute) H13 steel tempered at 863 K for 0.5, 2, 4, 10 and 20 h were investigated. The values for H13 tempered for 2–4 h resulted in die steel that reached the desired properties as specified in NADCA (North American Die Casting Association) #207-2016. The cubic Ostwald ripening model was applied to simulate the coarsening of the large carbides, which were mainly M23C6 and M3C, as determined from FactSage predictions as well as measurements with transmission electron microscopy (TEM). TEM revealed that the equivalent circle radius (ECR) decreased during 0.5–2 h, because of the nucleation of many new precipitates. According to the Ashby-Orowan modified precipitation strengthening model, this decrease in ECR leads to an increase in the contribution of precipitates to yield strength. Between 2 and 4 h tempering, the ECR of large carbides increases sharply but then increases asymptotically from 4 to 20 h, which obeys the calculated Ostwald ripening rate for cementite and M23C6 in H13 after 863 K tempering. This observation for the Ostwald ripening of M23C6 is in agreement with experimental data for other steels in the literature.

Application of edible coatings on fresh and minimally processed fruits: a review

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.