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Copyright of Fruits is the property of International Society for Horticultural Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Potato Research is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Qualitas Plantarum is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Qualitas Plantarum is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Potato Research is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Today, chemical agents are used to control post -harvest lesions of Fruits but its harmful effects could be considered as an important factor in reducing shelf life. Recently aloe vera has played an important role in maintaining the quality and health of fruits as well as controlling the pathogenic fungi. Aloe vera coating was used in different concentrations of gel (100,75,50,25%) during 36 days of storage at 4 degrees Celsius. Microbial stability, physicochemical properties (weight loss,tissue stiffness, pH, Soluble solids) and color sensory properties pears coated with aloe vera gel were evaluated after 36 days of storage compared to the control as well as the effect of aqueous and ethanolic extracts of aloe vera on two species of fungi penicillium expansum and aspergillus Niger were investigated. The results showed that the growth of microorganism has significantly been delayed by aloe vera gel coating and there was a reduction in weight loss compared to control and this coating to maintain better rigidity and reduction of soluble solids and it had a significant effect on the pH of the treatments. And had no significant effect on the sensory properties of color in different treatments compared to the control. Also,aqueous and ethanolic extract of aloe Vera has a growth in habiting effect on these fungi. As a result,coating aloe Vera gel on pear fruit increases its shelf life. [ABSTRACT FROM AUTHOR]

Copyright of Qualitas Plantarum et Materiae Vegetabiles is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties of Shô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the specie Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of technological variant and cowpea variety used, interviewees indicated that a good quality Shô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein (25,0 g/100 g) and polyphenol (24,3 mg/100 g) contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals and contained more fine granules than Shô basi involving whole dehulling (VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali. [ABSTRACT FROM AUTHOR]

Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous strategies for inhibiting enzymatic browning have been proposed in literature. Recent research is focused on finding alternative anti‐browning agents to synthetics such as sulfites. Amongst natural antioxidants, Maillard reaction products (MRPs) have proven to be effective. Although reviews have been published on the antioxidant and anti‐browning activity of MRPs, none of these focused solely on enzymatic browning inhibition mechanism of MRPs generated via heated plant extracts. Therefore, this review explores the common factors associated with the Maillard reaction (temperature, time, and concentration) and enzymatic browning inhibition (enzyme, substrate and reaction time) in order to confirm the activity and presence of MRPs in heated plant extracts. Practical applications: Chemical food additives applied in prevention of enzymatic browning are subjected to scrutiny. Therefore, alternative natural compounds are sought after. Plant extracts have been applied, however, they tend to impart their characteristic natural flavor into the product. Heating of these plant extracts have been proven to reduce the "planty, herby" flavors, whilst producing Maillard reaction. Maillard reaction products are known to exhibit anti‐browning activity, and they are a cheap alternative to these chemical inhibitors. Therefore, these can be applied as potential anti‐browning agents in food products. [ABSTRACT FROM AUTHOR]

The aim this work was to determine some biochemical and organoleptic characteristics of the juices obtained after mango preservation using bacterial biopesticides. For this purpose, a sample of 12 Brooks mangoes collected at the fruit quay of Adjamé (Abidjan, Côte d'Ivoire) was divided into 3 batches of 4 mangoes and used for the preservation test. Two batches of mangoes were preserved respectively with Bacillus subtilis GA1 and Bacillus sp while the other batch served as a control. After 15 days of storage at room temperature, the mangoes were transformed into juice and were subjected to microbiological and physicochemical analyses to demonstrate the effect of the biopesticides. The results of the physicochemical analyses revealed that the juices had a pH between 4.86 and 5.34, a titratable acidity between 0.81 and 1.17% and a brix degree between 9.25 and 11.75. In terms of biochemical parameters, the contents of ash, protein, total sugars and reducing sugars were respectively between 0.24% ± 0.05 and 0.32% ± 0.17; 2.58% ± 0.74 and 3.06% ± 1.44; 56.48% ± 6.62 and 70.6% ± 3.68 and 22.28% ± 3.95 and 29.28% ± 3.8. From the mango juices obtained the presence of Mesophilic Aerobic Germs (MAG), fungi and coliforms was recorded with the highest loads being respectively 2.8.103 CFU/mL, 3.1.102 CFU/mL and 5.1.101 CFU/mL. The use of bacterial biopesticides in mango preservation has little influence on the biochemical and organoleptic characteristics and preserves the sanitary quality of mangoes. [ABSTRACT FROM AUTHOR]

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity. [ABSTRACT FROM AUTHOR]

When endive polyphenoloxidase (PPO) was incubated with a crude papaya latex extract, it rapidly lost its activity. Inactivation was ascribed to thermostable nonenzymatic factors of low molecular weight. These factors were partially purified by a two step protocol including gel filtration chromatography on Biogel P2 and ion exchange chromatography using DEAE Sephadex A25. The PPO-inactivation rate was first order, when either inactivating agent or proton concentration was evaluated. Inactivation could be partially reversed by CuSO[sub 4], which suggested that the inactivating factor(s) bound to the copper site of the enzyme. On a more rapid time scale than inactivation, papaya latex extract acted also as a weak noncompetitive PPO inhibitor. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Phytopathology is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En Afrique de l'Ouest, le niébé est transformé en plusieurs produits dont le plus largement consommé au Mali est un produit granulé cuit à la vapeur et dénommé couscous de niébé ou Shô basi en Bambara. La qualité organoleptique du Shô basi est variable, probablement du fait de la diversité des pratiques de production. La présente étude vise à déterminer les pratiques et contraintes de production et les caractéristiques physico-chimiques du Shô basi tel qu'il est vendu sur le marché malien. Pour ce faire, une enquête a été réalisée au Sud du Mali auprès de dix-huit (18) coopératives de productrices de Shô basi constituées de 8 à 32 membres chacune. Dix-huit échantillons de Shô basi collectés auprès des coopératives enquêtées ont été analysés au plan physico-chimique. L'enquête révèle que la production de Shô basi est réalisée exclusivement par des femmes majoritairement mariées, non ou peu alphabétisées et âgées de 20 à 59 ans. Les principales variétés de niébé utilisées pour la production sont sangaraka et wilibali qui appartiennent à l'espèce Vigna unguiculata. Elles sont toutes les deux caractérisées par une couleur blanche ou crème. Le Shô basi est produit à partir d'un procédé présentant deux variantes technologiques majeures dont l'une implique le décorticage humide total (VDT) et la seconde le décorticage à sec partiel (VDP) du niébé. Indépendamment des deux variantes technologiques, le Shô basi de bonne qualité devrait selon les enquêtés avoir une couleur claire, une texture molle dans la bouche, une granulométrie uniforme avec une absence d'odeur et de goût de niébé. Les deux types de Shô basi dérivés des deux variantes technologiques présentent des teneurs en protéines (25,0 g/100g), en polyphénols (24,3 mg/100g) et un degré de gonflement similaires. Cependant, le Shô basi obtenu par la variante VDP est moins claire mais plus riches en fibres, en minéraux totaux avec des granulés plus fins. Le décorticage du niébé, la granulation de la farine, la cuisson à la vapeur et le séchage constituent les principales contraintes à la production à grande échelle et à la standardisation de la qualité du Shô basi au Mali. Mots clés: Vigna unguiculata, farine roulée, décorticage, attributs de qualité, polyphénols, cuisson à la vapeur, artisanat alimentaire In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties of Shô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the specie Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of technological variant and cowpea variety used, interviewees indicated that a good quality Shô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein (25,0 g/100 g) and polyphenol (24,3 mg/100 g) contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals and contained more fine granules than Shô basi involving whole dehulling (VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali. Key words: Vigna unguiculata, granulated flour, dehulling, quality attributes, polyphenols, steam-cooking, food craft, INTRODUCTION Le niébé est la légumineuse la plus cultivée et la plus consommée dans toutes les zones agro-écologiques du Mali [1]. Sa production s'est accrue d'au moins 50% entre l'an [...]