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Trilayer low-density polyethylene (LDPE) films were prepared by incorporating varying concentrations of thyme oil, as the antifungal active additive for avocado packaging. A comprehensive thermal, structural, mechanical, and functional characterization of the prepared films was carried out. Thermal stability of the film reduced with the addition of thyme oil in higher concentration, whereas the degree of crystallinity increased upto 2.5 wt % thyme oil loading. The elastic modulus and elongation at break of the films decreased in presence of thyme oil. However, the incorporation of thyme oil did not change the water vapor transmission characteristics of the original film. The antifungal activity of the films was tested against Colletotrichum gloeosporioides causal organism of "anthracnose" postharvest disease in avocados. The results indicated that the films have great potential as antifungal packaging materials for avocado fruits. [ABSTRACT FROM AUTHOR]

The study was accomplished to optimize the application of stress treatment to prevent chilling injury ( CI) in tomatoes. Four treatments were evaluated: control, heat shock applied for 24 ( HS24) and 48 h ( HS48), and cold shock applied for 24 h ( CS24). The fruits were stored at 2 and 14C, and evaluated immediately after treatment and after 21 and 28 days of storage. An additional evaluation after 7 days of exposure at 20C following storage withdrawal was included to induce ripening and exteriorize the development of CI symptoms. Different biochemical and quality attributes were evaluated (color, titratable acidity, firmness, ethylene, CI index and heat shock protein [HSP] accumulation). Heat treatments were successful in preventing the decay of fruits under CI-inducing conditions. The significantly better performance of HS48 in comparison to the other treatments gives evidence that the effectiveness relies on the adequate intensity of application; therefore, this intensity should be strictly controlled by a proper monitoring method. In this regard, small HSP accumulation was found suitable to reflect properly the physiological condition of fruits and therefore to potentially optimize and determine the adequate intensity of treatment application. Practical Applications Stress treatments constitute a promising technological alternative to extend the shelf life of fruits and vegetables because of their capacity to prevent the development of chilling injury during the cold storage of sensitive species. The main advantages are the ease of use, considering that they can be applied in commercial chambers with minor changes, and the avoidance of chemicals. By assessing the effectiveness of treatments and the suitability of different biochemical and quality attributes as monitoring parameters to maximize the efficiency of application, it became apparent that the adequate intensity of application must be accurately established, since beyond a certain limit, the effect of the stress may induce irreversible alterations, provoking a permanent damage. The study provides evidence that small heat shock protein accumulation constitutes suitable monitoring parameters to objectively establish the optimal intensity, able to maintain the quality characteristics and extend the shell life of tomatoes during the cold storage. [ABSTRACT FROM AUTHOR]

A maranthus cruentus L and S olanum retroflexum are popular traditional leafy vegetables produced for urban fresh produce markets. In this study, four types of bi-orientated polypropylene packaging ( BOPP), BOPP03, BOPP04, BOPP05 and BOPP06, with different perforations were tested on retention of quality parameters (weight loss, leaf yellowing, color L*, C*, h°), decay, chlorophyll a, chlorophyll b, bioactive compounds (carotenoids, ascorbic acid, total phenolic compounds), antioxidant scavenging activity and sensory properties at 10 C at 2-day intervals up to 14 days. The BOPP films without perforation or BOPP film with two macroperforation (two 2 mm holes) and unpacked leaves were included for comparison. The BOPP05 packaging retained the green color of the leaves (higher h°) and the overall appearance; maintained the chlorophyll content, bioactive compounds and antioxidant scavenging activity; and maintained the leaves, thereby being marketable for up to 8 days for A . cruentus and for 10 days for S . retroflexum at 10 C. The BOPP05 packaging maintained 4.3% O2 and 7.3% CO2 for A . cruentus leaves and 5.6% O2 and 6.7% CO2 for S . reflexum at the equilibrium steady state on the eighth and the 10th day, respectively, at 10 C. Practical Applications The highly perishable nature of A maranthus cruentus L and S olanum retroflexum leaves limits their storage, distribution and marketing. Loss of quality and bioactive compounds in traditional leafy vegetables A . cruentus L and S . scrabum during marketing can be reduced by using bi-orientated polypropylene ( BOPP)05 modified atmosphere packaging. Therefore, the BOPP05 packaging can be recommended to extend the shelf life of A . cruentus L and S . scrabum leaves. This approach can be adopted to commercialize the underutilized vegetables A . cruentus L and S . scrabum that are rich in bioactive compounds. [ABSTRACT FROM AUTHOR]

Mycotoxins are small toxic chemical products formed as the secondary metabolites by fungi that readily contaminate foods with toxins in the field or after harvest. The presence of mycotoxins, such as aflatoxins, ochratoxin A, and patulin, in fruits and their processed products is of high concern for human health due to their properties to induce severe acute and chronic toxicity at low-dose levels. Currently, a broad range of detection techniques used for practical analysis and detection of a wide spectrum of mycotoxins are available. Many analytical methods have been developed for the determination of each group of these mycotoxins in different food matrices, but new methods are still required to achieve higher sensitivity and address other challenges that are posed by these mycotoxins. Effective technologies are needed to reduce or even eliminate the presence of the mycotoxins in fruits and their processed products. Preventive measures aimed at the inhibition of mycotoxin formation in fruits and their processed products are the most effective approach. Detoxification of mycotoxins by different physical, chemical, and biological methods are less effective and sometimes restricted because of concerns of safety, possible losses in nutritional quality of the treated commodities and cost implications. This article reviewed the available information on the major mycotoxins found in foods and feeds, with an emphasis of fruits and their processed products, and the analytical methods used for their determination. Based on the current knowledge, the major strategies to prevent or even eliminate the presence of the mycotoxins in fruits and their processed products were proposed. [ABSTRACT FROM AUTHOR]

BACKGROUND Postharvest application of prochloraz fungicide is commercially practiced to control anthracnose, a postharvest disease in avocado. Increasing consumer concern regarding food safety and demand for organically produced fruits make it necessary to search for natural environmentally friendly alternative products and processes for the fruit industry. RESULTS A combination of modified atmosphere packaging ( MAP; ∼8% CO2, 2% O2) plus thyme oil ( TO) was evaluated on the incidence and severity of anthracnose, physiological disorders (grey pulp, vascular browning), fruit quality parameters ( L*, h°, firmness, weight loss) and sensory parameters (taste, texture, flavour and overall acceptance), phenylalanine ammonia-lyase ( PAL) enzyme activity, total phenolic compounds, flavonoid contents and antioxidant activity in avocados ('Fuerte' and 'Hass' cultivars) held at 10 °C cold storage for 18 days and thereafter, ripened at 25 °C for 5-10 days. Stand-alone MAP, commercial treatment (prochloraz 0.05%) and untreated (control) fruit were included for comparison. MAP + TO treatment significantly ( P < 0.05) reduced the incidence and severity of anthracnose, grey pulp, vascular browning, weight loss and loss of fruit firmness, and showed acceptable taste, flavour, texture and higher overall acceptance, increased PAL activity, total phenolic compounds, flavonoid contents and antioxidant activity, after ripening at 25 °C followed by cold storage at 10 °C. CONCLUSION This investigation recommends MAP + TO combination treatment as a suitable alternative to the currently adopted prochloraz application. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The perishability of Brassica chinensis poses a major challenge to distribution and marketing. The aim of this work was to select a suitable modified atmosphere packaging to retain the overall quality and bioactive compounds during storage. RESULTS Four types of biorientated polypropylene packaging ( BOPP) - BOPP03, BOPP04, BOPP05 and BOPP06 - with different perforations were evaluated regarding the maintenance of quality parameters (weight loss, leaf yellowing, colour L*, C*, h°), decay, chlorophyll a, chlorophyll b, bioactive compounds (carotenoids, ascorbic acid, total phenolic compounds), antioxidant scavenging activity, overall appearance and odour evaluation, at 10°C at 2, 4, 6, 8 and 10 days. Leaves were packed in BOPP (two 2-mm holes) and packed and unpacked leaves were included for comparison. The modified atmosphere created (2% O2 and 7% CO2) inside the BOPP05 reduced leaf yellowing (higher h°), improved the overall appearance with acceptable odour, moderately maintained chlorophyll a and b, bioactive compounds and antioxidant scavenging activity, and remained marketable for up to 10 days at 10°C. Gas composition within the packages influenced the retention of bioactive compounds and overall quality. CONCLUSION Application of BOPP05 is a promising method for extending the shelf life of B. chinensis leaves in order to promote its utilisation and commercialisation via urban fresh-produce markets. © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The antifungal activity of three essential oils thyme: ( Thymus vulgaris L), peppermint, ( Mentha piperita L) and citronella ( Cymbopogen nardus); against two avocado postharvest fungal pathogens: Colletotrichum gloeosporioides (anthracnose), Lasiodiplodia theobromae (stem-end rot); and three peach pathogens: Monilinia fructicola (brown rot), Rhizopus stolonifer ( Rhizopus rot) and Penicillium expensum (blue mould rot), was assayed using a disc volatilization method. In vitro study revealed that in the vapor phase, thyme oil at 5 μ L/plate as opposed to peppermint and citronella oils completely inhibited the radial mycelia growth of all five pathogens. gas chromatograph/mass spectrometry analysis showed thymol (58.77%), menthol (46.45%) and R (+) citronellal (27.59%) as the major compounds in thyme, peppermint and citronella oils, respectively. Thyme oil vapor showed a fungicidal effect on C. gloeosporioides, L. theobromae and R. stolonifer at 5 μ L/plate. Thyme oil vapor at 66.7 μ L/ L significantly reduced anthracnose and stem-end rot in artificially wounded and infected fruit. Therefore, these results suggest that thyme oil vapors could be used as alternate natural fungicide to control the common postharvest diseases in avocado. Practical Applications Growers and suppliers of fresh produce are faced with the challenge of providing consumers with products that are attractive, free from disease, defects and toxic residues, and with longer shelf or storage life. The strict regulations enforced by the fresh produce-importing countries regarding the minimum pesticide residue levels in the edible portion of the fresh produce, increasing resistance to synthetic fungicides by fungal pathogens, waste disposal of fungicides and growing concerns to lower the associated environmental footprint have necessitated the search for a natural novel fungicide to replace synthetic fungicide applications in the packing line as postharvest treatment. Consumer preference to organic fresh produce is increasingly becoming popular in developed countries. On the other hand, synthetic fungicide applications are expensive for small-scale farmers from developing countries. Therefore, considering all the reasons mentioned earlier, the results of our study provide a novel practical tool using thyme oil vapors to reduce losses because of postharvest diseases in avocado, and thus ensuring safe food. [ABSTRACT FROM AUTHOR]

Abstract: Mangoes are tropical/sub tropical fruit with a highly significant economic importance. Preferable quality attributes include freedom from external damages such as bruises, latex or sap injury and decay, uniform weight, colour, aroma, firmness (with little give away, not soft), shape and size. The fruit is rich in antioxidants and recommended to be included in the daily diet due to its health benefits such as reduced risk of cardiac disease, anti cancer, and anti viral activities. Maintenance of mango fruit quality during the supply chain depends on many aspects including adequate orchard management practices, harvesting practices, packing operation, postharvest treatments, temperature management, transportation and storage conditions, and ripening at destination. Postharvest losses are high during the supply chain due to harvesting fruit at improper maturity, mechanical damage during the whole chain, sap burn, spongy tissue, lenticels discolouration, fruit softening, decay, chilling injury, and disease and pest damage. The aim of postharvest treatments and management practices in the supply chain is to create suitable conditions or environments to extend the storage life and retain the quality attributes, nutritional and functional compositions. This review summarises the available research findings to retain the overall mango fruit quality and to reduce postharvest losses during supply chain by adopting suitable postharvest novel technologies. [Copyright &y& Elsevier]

Abstract: Efficacy of biocontrol agent Bacillus amyloliquefaciens PPCB004 was evaluated on the control of anthracnose and phomopsis rot in ‘Solo’ papaya pre-treated with 1-methyl cyclopropene (100 μl) (1-MCP) during storage. This treatment was compared to the untreated control, commercial treatment (washing in chlorinated water), stand alone 1-MCP and PPCB004 treatment. Although fruit pre-treated with 1-MCP delayed the ripening (100% yellow) after cold storage by 9–10 d, it showed higher incidence and severity of anthracnose and phomopsis rot than the fruit subjected to commercial treatment. Application of PPCB004 after 1-MCP pre-treatment (1-MCP + PPCB004) reduced the anthracnose and phomopsis incidence and severity after cold storage (10 °C, 85% RH for 14 d) and ripening at 25 °C. The 1-MCP + PPCB004 treatment helped to retain the fruit firmness, overall quality and uniform yellow skin (100%) and flesh colour after ripening. The PPCB004 was effectively recovered from stand alone PPCB004 and 1-MCP + PPCB004 treated fruit after cold storage and ripening. The PPCB004 population showed an increase by 1 log units after ripening in 1-MCP + PPCB004 treated fruit. After ripening the recovery of PPCB004 population was higher (0.7 log units) in 1-MCP + PPCB004. The total recovery of fungal population on the fruit surface after ripening was lower in 1-MCP + PPCB004 and stand alone PPCB004 treated fruit. It can be concluded that application of B. amyloliquefaciens PPCB004 with 1-MCP pre-treated papaya (at 25–30% skin yellow stage) can significantly reduce disease incidence associated with 1-MCP treatment. This treatment has the potential for commercial application in the ‘organic’ papaya industry. [ABSTRACT FROM AUTHOR]

Abstract: The effect of 1-MCP pre-treatment and two different controlled atmosphere storage conditions (CA-1, 17% O2 +6% CO2; CA-2, 7% O2 +3% CO2) on fruit quality parameters and physiological changes with respect to pericarp browning in ‘McLean''s Red’ litchi were investigated. Fruits were pre-treated with 1-MCP (500nl/l) and held at CA-1 or CA-2 for 21d at 2°C and at 90% RH. Stand-alone CA-1 or stand-alone CA-2 and the commercially adopted sulphur dioxide (SO2) treatment were included in this study for comparison. Of the five treatments 1-MCP+CA-1 was most effective in preventing browning, loss of red colour (colour value a*) of the pericarp, ascorbic acid content; and retaining acceptable SSC/TA and taste. Fruit from 1-MCP+CA-1 showed higher overall acceptance after 21d storage without any off-flavour according to the sensory panel data.1-MCP+CA-1 reduced the polyphenol oxidase (PPO) and peroxidase (POD) activity, retained membrane integrity and anthocyanin content during storage. Although SO2 treatment prevents browning it showed negative effects on SSC/TA, taste and membrane integrity. Stand-alone CA-2 condition indicated higher pericarp browning, PPO, POD activity and loss of membrane integrity. Therefore, 1-MCP pre-treatment and CA-1 retains overall fruit quality for up to 21d. [Copyright &y& Elsevier]

Abstract: The antifungal effects of volatile compounds produced by Bacillus strains; Bacillus subtilis PPCB001 or Bacillus amyloliquefaciens PPCB004 and antagonist combination (PPCB001+PPCB004) against Penicillium digitatum Sacc., Penicillium italicum Wehmer and Penicillium crustosum Thom isolates were investigated in vitro and in vivo. The antagonists alone or in combination inhibited the radial mycelial growth of Penicillium spp. in vitro. Among the three Penicillium isolates tested P. crustosum showed 73.3% of mycelial growth inhibition in presence of PPCB004. The antifungal effects of volatiles increased with increasing time (days), and PPCB004 showed the highest inhibition of radial mycelial growth in P. crustosum on the 10th day. The EC50 was 2.5×105 CFUml−1 for PPCB001; 9.45×106 CFUml−1 for PPCB004 and 7.76×106 CFUml−1 for PPCB001+PPCB004. Antagonist PPCB004 incubated at 37°C for 24h showed higher inhibitory effect on spore germination and germ tube elongation in P. crustosum than all other treatments. Although, PPCB001 produced a higher number of volatile compounds (21 different types) than PPC004 (8 different types), 3-hydroxy-2-butanone (acetoin) was the predominant ketone produced by both PPCB001 (45.98%) and PPCB004 (97.52%). Antagonist PPCB004 showed significant inhibition on decay incidence and severity in Valencia, inoculated with P. crustosum and held at 25°C for 12days. The observations indicated that B. amyloliquefaciens PPCB004 to control P. crustosum in postharvest systems. [Copyright &y& Elsevier]

Abstract: Bacillus amyloliquefaciens PPCB004 was selected as a potential antagonist to control Botrytis cinerea, Penicillium expansum and Rhizopus stolonifer on peach fruit. The HPLC data of PPCB004 indicated the lipopeptides iturin A, fengycin and surfactin as secondary metabolites. The GC/MS analysis of PPCB004 showed 3-hydroxy-2-butanone as the dominant compound (97.52% of relative peak area). Thyme (TO) and lemongrass (LO) oils showed over 50% and 25% inhibition of radial mycelial growth respectively with 8μl oil per plate for all pathogens. Combination treatment with both oils failed to increase the percentage inhibition of radial mycelial growth of the pathogens. Combined application of PPCB004 with TO or LO was tested to assess the effectiveness in the control of these pathogens during postharvest storage. The biofilm formation of PPCB004 was significantly higher in LO than TO. LO (6μlplate−1) and PPCB004 completely inhibited the mycelial growth of the pathogens. Fruit inoculation trials with PPCB004+LO in NatureFlex™ modified atmosphere packaging (MAP), showed lower disease incidence and severity at 25°C for 5d than treatments with PPCB004+MAP, PPCB004+TO+MAP, LO+MAP, TO+MAP or stand-alone MAP. On naturally infected fruit, PPCB004+LO+MAP and LO+MAP treatments retained the total soluble solids/titratable acidity ratio and flesh firmness but failed to stimulate the levels of total phenolic content, phenylalanine ammonia-lyase, β-1,3-glucanase and chitinase activities. Combination of PPCB004 (spray treatment)+LO (in pad delivery system) in NatureFlex™ MAP showed absence of disease and off-flavour development, retained the overall appearance and increased the overall acceptance at market shelf conditions (20°C for 2d) after cold storage at 4°C for 14d. [Copyright &y& Elsevier]

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars ('Peach', 'Sabre' and 'Tommy Atkins') were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented 'Sabre' MJ, while L75-fermented 'Peach' MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented 'Peach' MJ. Fermentation with L75 in 'Sabre' and 'Peach' MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the 'Peach' and 'Sabre' mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish 'Peach' and 'Sabre' MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the 'Sabre' MJ fermented with L75 from the other treatments. 'Sabre' and 'Peach' MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers. [ABSTRACT FROM AUTHOR]

The effect of 1-MCP application on overall quality retention of ‘Mauritius’ and ‘McLean''s Red’ litchi under modified atmosphere packaging (MAP) was investigated. Fruit was packed in biorientated polypropylene bags and exposed to different concentrations of 1-MCP (300, 500 and 1000nLL−1) within the packaging, heat sealed and stored at 2°C for 14 and 21 d. Of the three concentrations, 300nLL−1 was most effective in preventing browning and retention of colour in both cultivars after 14 and 21 d cold storage. The effect of 1-MCP (300nLL−1) was more promising on ‘McLean''s Red’ than ‘Mauritius’. 1-MCP (300nLL−1) significantly reduced the polyphenol oxidase (PPO) and peroxidase (POD) activity, retained membrane integrity, anthocyanin content and prevented the decline of pericarp colour values, L*, a* and b* during storage. At higher concentrations, 1-MCP showed negative effects on membrane integrity, pericarp browning, PPO and POD activity in both cultivars. 1-MCP (1000nLL−1) significantly suppressed fruit respiration and retained the SSC/TA and firmness. Thus, application of 1-MCP in combination with the use of MAP can extend the storage life of ‘McLean''s Red’ up to 21 d. [Copyright &y& Elsevier]

Abstract: The effects of modified atmosphere packaging (MAP) [bioriented polypropylene (BOPP-1 or BOPP-2)] in combination with antimicrobial agents Bacillus subtilis, 107 colony-forming units (cfu)ml−1; ethylenediamine tetraacetic acid, calcium disodium salt hydrate (EDTA) (0.1%); or 4-hexylresorcinol (4-HR) (0.15%) on postharvest decay control and quality retention of litchi cv. McLean''s Red were assessed as possible replacements for commercial SO2 fumigation. Fruits dipped in B. subtilis, EDTA or 4-HR (5min) separately, blow dried (25°C, 3min), packed in BOPP-1, held for 18d at 2°C, 95% RH, and 2d at 14°C, 75% RH were significantly less decayed. The antagonist–BOPP-1 combination also promoted the best bacterial survival during storage. B. subtilis was observed to survive effectively in BOPP-1 (16% O2, 6% CO2; ∼90% RH), but its survival was adversely affected in BOPP-2 (5% O2, 8% CO2; ∼93% RH). Alternaria alternata and Cladosporium spp. were the major decay-causing fungi in BOPP-1 treatments, and Candida, Cryptococcus and Zygosaccharomyces were the predominant yeasts in BOPP-2 treatments. Combination treatments EDTA, 4-HR or B. subtilis in BOPP-1 inhibited polyphenol oxidase (PPO) and significantly reduced pericarp browning and severity. Although the combination treatments EDTA, 4-HR or B. subtilis in BOPP were equally effective in controlling decay and browning, the EDTA and 4-HR affected the natural pinkish-red colour of the pericarp by showing higher h° values (orange–pink). Among the combination treatments, B. subtilis+BOPP-1 had the best potential to control decay, retain the colour and the overall litchi fruit quality during a marketing chain of 20d. [Copyright &y& Elsevier]

Simple Summary: Bacteria can produce diverse homopolysaccharides (HoPSs), which are polymers of glucose, fructose or galactose. The synthesis of these compounds is catalyzed by glycosyltransferases. The range of HoPS sizes is very large and mostly depends on the carbon source in the medium and the catalyzing enzyme; however, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact size and yield. The sequence of the polymerization enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs' size and structure influence its rheological properties. As a consequence, the choice of catalyzing enzyme and the modulation of environmental factors open ways to guide the production of specific HoPSs in foods by bacteria. This approach presents many advantages to propose applications of bacterial HoPS to texture foods, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions. Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs' size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions. [ABSTRACT FROM AUTHOR]

Halophytes are promising crops for food security due to their excellent nutritional value and salt tolerance. Atriplex species stand out for their high productivity, wide distribution, and strong environmental tolerance, widely used in livestock feed, soil remediation, agricultural reclamation, food, and medicine. Consequently, screening different genotypes of Atriplex from different continents and countries for their nutritional and bioactive properties could aid targeted breeding efforts in the future. Atriplex may play a crucial role as a dietary intervention crop for combating malnutrition and hidden hunger in the future. The present review will give a comprehensive overview on the nutritional composition, bioactive properties and food potential of Atriplex as a future food crop. Atriplex is a rich source of protein, fiber, vitamins, essential minerals and trace elements such as K, Ca, Mg, Fe, Zn, and Mn. Furthermore, attributed to its phytochemical compounds, Atriplex has demonstrated a broad range of bioactivities such as anti-diabetes, anti-obesity, antimicrobial, and anti-cancer. As an Indigenous crop, Atriplex also has great potential to stimulate local and Indigenous enterprises and promote employment in poor rural communities. It can be concluded that Atriplex is a promising "candidate" for saline environments that ensure food security and hidden hunger. [Display omitted] • Climate-smart Atriplex is an attractive option for sustainable agriculture. • Atriplex is rich in protein, vitamins, and minerals. • Atriplex has various health-promoting properties attributed to its phytochemical compounds. • Atriplex can be a sustainable snack, side dish, or topping, adding nutrition and flavor. [ABSTRACT FROM AUTHOR]

The phenolic content and antioxidant properties of fruits would be underestimated if the extraction method is not optimised and bound phenolic content are not considered. A Central Composite Design and Response Surface Methodology were used to optimize sonication time and ethanol concentration to obtain a food-grade phenolic extract from Natal plum fruit (Carissa Macrocarpa). The free and bound phenolics of Natal plum fruit were extracted, and their release was simulated by in vitro digestion. Optimal conditions (38% ethanol and 16.7 min of ultrasonication) yielded 863.99 mg kg-1 fresh weight of total phenolics and 421.52 mg kg-1 fresh weight of total anthocyanins. There were strong correlations between ferric reducing capacity to cyanidin 3-sambubioside (Cy-3-Sa) (R2 = 0.948), and cyanidin 3-O-glucoside (Cy-3-G) (R2 = 0.901). Compared to alkaline hydrolysis, acid hydrolysis produced more bound phenolic compounds. The optimum extract still had low anthocyanin bioaccessibility. The optimal extract of the Natal plum fruit may serve as a functional ingredient due to its high antioxidant capacity. • The Natal plum fruit (NP) (Carissa Macrocarpa) is native to Southern Africa. • Ultrasonication with 38% ethanol for 16.7 min yielded higher total phenols. • The acid hydrolysis of NP released more bound phenolic compounds. • Anthocyanins are mostly degraded by protocatechuic acid in the intestine. [ABSTRACT FROM AUTHOR]

The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene. [ABSTRACT FROM AUTHOR]

The OPLS-DA, the UPLC–QTOF/MS and chemometric approaches were adopted to discriminate the different varieties belonging to three pumpkin species. Furthermore, this study included a comparison of the phenolic metabolites, antioxidant (DPPH, FRAP and ABTS activity), in vitro α-glucosidase and α-amylase activities, and cell cytotoxicity of the leaves of three varieties of pumpkin species (Cucurbita moschata, C. maxima, and C. pepo). Leaves of all three varieties of pumpkin species contained 23 phenolic metabolites. The OPLS-DA, the UPLC–QTOF/MS and chemometric approach showed that genistin was the candidate biomarker responsible for the separation of butternut squash (C. maxima) from the other two species, while 7-methylquercetin-3-galactoside-6″-rhamnoside-3‴-rhamnoside separated the Caserta squash (C. pepo) from the other two pumpkin species. Leaves of Green Hubbard (C. maxima) showed the highest antioxidant capacity (FRAP and ABTS activities), while butternut squash (C. moschata) showed the highest DPPH scavenging activity. Leaf extracts of butternut squash (C. moschata) and Green Hubbard (C. maxima) showed higher inhibition of α-glucosidase activity (IC 50 18.22 μg mL−1) and α-amylase (IC 50 18.11 μg mL−1) activities respectively, with no cytotoxic effect detected. The phenolic metabolites identified herein for the leaves of each variety of pumpkin species can be potential control markers for further standardisation. Leaves of Green Hubbard (C. maxima) provides functional properties for health benefits. • Genistin detected in the leaves separated the C. maxima from the other two pumpkin species. • 7-methylquercetin-3-galactoside-6″-rhamnoside-3‴-rhamnoside separated the C. pepo from the other pumpkin species. • Leaves of Green Hubbard (C. maxima) showed the highest antioxidant capacities. • Green Hubbard (C. maxima) showed higher inhibition of α-glucosidase and α-amylase activities. • No cytotoxic effect detected in the leaves of all three pumpkin varieties. [ABSTRACT FROM AUTHOR]

The objective of this investigation was to evaluate household cooking techniques on the changes of colour properties, antioxidants and antioxidant activity (FRAP activity), as well as the sensory quality of African pumpkin and pumpkin leaves. Steaming reduced the colour difference (ΔE) in the leaves of African pumpkin and pumpkin compared to stir-frying, boiling or microwaving. Steaming led to a reduced loss of total chlorophyll content but increased the total carotenoid content by 22.65% in leaves of African pumpkin compared to the other three methods. Steaming reduced the loss of total phenolic content and retained the antioxidant activity in both African pumpkin and pumpkin leaves compared to the other methods, whilst stir-frying and steaming reduced the loss of total flavonoids in the leaves of African pumpkin and pumpkin, respectively. The sensory evaluation indicated that the stir-fried leaves of African pumpkin and pumpkins are preferred, whilst the steamed leaves are preferred secondly, compared to the boiled or microwaved leaves, which are least tasty. • Steaming reduced the loss of total chlorophyll content in African pumpkin leaves. • Steaming increased the total carotenoids in African pumpkin leaves than raw leaves. • Steaming reduced the loss of antioxidant activity in the leaves of African pumpkin and pumpkin. • Boiling and microwaving caused greater loss of the antioxidants and the antioxidant activity. • Steaming is the suitable cooking technique for African pumpkin and pumpkin leaves. [ABSTRACT FROM AUTHOR]

Natal plum is a South African indigenous fruit. Natal plum were stored at 2, 4, 10 and 25 °C (control) temperatures up to 12 days, and fruit were evaluated at 4 day intervals for changes in quality and phenolic compounds. The results showed that 2 °C significantly reduced the weight loss and total colour difference while maintaining the quality attributes. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometer and chemometric approach separated the fruit stored at low temperature from those stored at 25 °C, and a unique marker compound quinic acid was identified with the low temperature fruit. Similarly, cyanidin (aglycone) separated the fruit stored at 2 °C from those stored at other lower temperatures (4, and 10 °C). Thus, it can be proposed that the temperature stress at 2 °C had favoured the cold-induced accumulation of cyanidin derivatives (anthocyanins) to provide chilling tolerance. The bioactive compounds (cyanidin-3- O -pyranoside (10.4 mg kg−1), cyanidin-3- O -glucoside (54 mg kg−1), and quercetin 3- O -rhamnosyl glucoside (57 mg kg−1)] and the antioxidant activity (FRAP assay) were significantly higher in fruit stored at 2 °C for 12 days. Thus, storage of Natal plum at 2 °C for 12 days can be recommended if the fruit are used as a functional ingredient. [ABSTRACT FROM AUTHOR]

• Avocado cv. 'Ryan' had lower anthracnose incidence, highest concentration of D-mannoheptulose, took longer to ripen. • Heterogeneity in untargeted metabolites were noted in cv. 'Ryan' during chemometric analysis. • cv. 'Ryan' showed the highest content of total fatty acid and epicatechin content at ready to eat stage. • Different growing seasons affected the untargeted metabolites in cv. Hass. The aim of this study was to relate the untargeted and targeted metabolites to the number of days taken to reach 'ready-to-eat stage' ripeness based on firmness and incidence of anthracnose in five avocado cultivars ('Hass,' 'Lamb Hass,' 'Pinkerton,' 'Fuerte,' and 'Ryan') harvested at different growing seasons (early, mid and late season). Cultivar 'Ryan,' harvested at early and mid-seasons, took longer (7 days) to ripen and showed the lowest incidence of anthracnose, whilst cv. 'Fuerte' ripened faster (4 days) and showed the highest incidence of anthracnose. UPLC-MS, together with principal component analysis, demonstrated clear groupings of the samples according to their cultivars. Major heterogeneity in the untargeted metabolome profile was observed in cv. 'Ryan.' Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) approach showed a unique biomarker ([M−H]−_ 17.48 at m/z 331.23 (Laricitrin) separated cv. 'Ryan' from the other cultivars. Different growing seasons of cv. 'Hass' were separated based on unidentified markers [early ([M−H]−_17.62 at m/z 420.31), mid ([M−H]−_18.48 at m/z 325.18) and late ([M−H]−_9.90 at m/z 329.23)]. Targeted metabolites including C 7 D- mannoheptulose, skin epicatechin, ferulic, p-coumaric, chlorogenic, caffeic, (-)- L -chicoric, caftaric, palmitic (16:0), oleic (18:1) and linoleic (18:2) acids contents and antioxidant activities were highest in cv. 'Ryan' at ready-to-eat stage irrespective of the seasons. Thus, cv. 'Ryan' could be a useful candidate for the avocado oil industry due to its higher fatty acid composition. The higher concentration of unsaturated fatty acids and C 7 D- mannoheptulose at ready-to-eat stage in cv. 'Ryan' avocados provides health benefits. The observed reduction in anthracnose decay in cv. Ryan avocados was attributed to the higher concentration of epicatechin in the skin and the pool of phenolic metabolites in the mesocarp. [ABSTRACT FROM AUTHOR]

Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous "Nyul Nyul" people of the Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health‐beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti‐nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC‐MS/MS (Ultra‐performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco‐2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well‐being. Practical Application: Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use. [ABSTRACT FROM AUTHOR]

Summary: Co‐digestion of cantaloupe (C) melon fresh cuts (FC) coated with probiotics [Lactiplantibacillus plantarum 75/xanthan gum with Natal plum (NP)] or beetroot leaves (BL) was evaluated to determine their bioaccessibility of individual anthocyanins (cyanidin‐3‐glucoside, cyanidin‐3‐O‐sambubioside) and carotenoids (lutein, trans‐β‐carotene and cis‐β‐carotene). Co‐digestion of probiotic‐coated C‐melon‐FC with NP increased the percentage (%) bioaccessibility of cyanidin‐3‐glucoside (11.18%) and cyanidin‐3‐O‐sambubioside (8.89%) compared to single digestion of Natal plum. Bioaccessibility of lutein (18.2%), trans‐β‐carotene (36.92%) and cis‐β‐carotene (16.74%) increased when co‐digestion of probiotic‐coated C‐melon‐FC with BL compared to the single digestion of uncoated C‐melon. Co‐digestion of C‐melon‐FC‐L75 with BL showed the highest antioxidant activity. L. plantarum had the highest LAB survival at the intestinal phase (6.01–6.26 Log CFU mL−1) during single and co‐digestion showing probiotic potential. C‐melon‐FC‐L75, Natal plum and beetroot leaves could be recommended as functional ingredients in meal preparation. [ABSTRACT FROM AUTHOR]

This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit α-glucosidase. A Natal plum–Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and α-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately. [ABSTRACT FROM AUTHOR]

• Cooking negatively affected the protocatechuic acid and vanillic acid content. • Cooking increased the antioxidant power (FRAP activity) in all six cultivars. • Solar drying (blanched) increased the β-carotene content in C5-1 and Bophelo. • Novel information provided on the changes in phytonutritional components. Sweet potatoes are key to food security, nutrition and income generation in sub-Saharan Africa, and orange-fleshed sweet potato contributes towards pro-vitamin A intake. This study investigated the changes in phytonutritional components and antioxidant activity in six sweet potato cultivars with varying flesh colour in fresh form and during different postharvest thermal treatments; conventional cooking (boiled), drying in hot-air convection oven dryer (14 h at 60°C) as well as blanched and unblanched indirect solar drying (at 20-60°C for 48 h). Overall thermal processing enhanced the retention of total protein content, Zn, total phenols, epicatechin, protocatechuic acid, and 2-caffeoyl-L-tartaric acid in all six cultivars compared to the fresh form. However, vanillic acid was not detected in most of the cultivars after cooking except in 'C5-1. Hot-air convection oven drying significantly increased the total phenolic content in all six cultivars compared to the fresh form and other drying methods, while hot-air oven dried 'Monate' contained the highest total phenols and protocatechuic acid. Similarly, hot-air oven dried 'C5-1' showed the highest epicatechin and vanillic acid content compared to the fresh form and other drying methods. Cooking increased the 2-caffeoyl-L-tartaric acid in all six cultivars, compared to the fresh form and the highest content was detected in cooked 'Bophelo'. Blanching and solar drying improved the β-carotene content in orange cultivars 'Beauregard', 'Bophelo' and 'C5-1', of which 'C5-1' showed the highest β-carotene content. Cooking increased the antioxidant power (FRAP activity) in all six cultivars and increased the protein content and Zn content in 'Ndou' and '199062.1' respectively. The study provided novel information on the changes in phytonutritional components of different sweet potato cultivars including the cream cultivars 'Monate' and 'Ndou' and orange cultivars 'Bophelo' and 'C5-1' bred locally in South Africa, using different processing methods. [ABSTRACT FROM AUTHOR]

A correction to the article "Development of antifungal films based on low-density polyethylene and thyme oil for avocado packaging" that was published in the December 18, 2015 issue is presented.

The 2030 Agenda for Sustainable Development Goals of the United Nations puts forward a transformational vision to cope with food security, nutrition, and health challenges, in which sweet potato can play an important role. Globally, sweet potato production is valued at $53.83 billion. The Agricultural Research Council of South Africa (ARC) sweet potato research and development (R&D) program over the past seven decades delivered 31 genetically improved cultivars via demand‐led breeding, managed the collection and maintenance of 375 accessions, contributed toward the optimization of cultivation practices, developed crop protection and diagnostic services, and provided streamlined seed systems and technology transfer in processing and enterprise development. The ARC's work is part of a large number of interdependent global programs committed to improving livelihoods and nutrition through sweet potato. This review shares and analyses major achievements, highlights unique research contributions achieved through partnerships, and discusses bottlenecks on funding and uptake of technologies. New research imperatives will involve root phenotyping, employing marker‐based technologies, and genome‐wide association studies through new funding received recently. Exploration of the commercialization potential of processed products made from orange‐fleshed sweet potato will be a major focus of the R&D program. Expansion of partnerships, marketing, and financing will be important for future contribution of sweet potato to the economy. Core Ideas: Sweet potato has great potential to address several Sustainable Development Goals of the United Nations.A comprehensive sweet potato research and development program described herein provided technology across the full value chain.Screening methods for wilt disease, nematodes, protein content, virus, and crop development are highlighted.Expansion of partnerships and financing is essential to retain research momentum.Modern technologies must be key in new research imperatives.This article provides important lessons for public breeding efforts. [ABSTRACT FROM AUTHOR]

Summary: Burdekin plums (BP) are the fruits of Pleiogynium timoriense (DC.) Leenh, a tree native to Australia. In this study, BP fruit leathers were developed by blending BP puree with apple puree (0%–80% levels) to make five formulations of BP fruit leathers (100BP, 80BP, 60BP, 40BP, 20BP). Physicochemical parameters and microbial stability of fruit leathers were studied during six‐month storage at ambient conditions (temperature 16–25 °C, humidity 60%–77%). Results showed that BP leathers had a water activity from 0.60 to 0.64 and moisture content from 21% to 25%, and both were stable during storage. 20BP had the highest score for all colour parameters measured and had the lowest value in hardness. Reduction in redness and chroma and an increase in hue were observed in all leathers after storage. The total content of cyanidin 3‐galactoside and cyanidin 3‐glucoside decreased from 400–1600 mg/kg DW to 100–500 mg/kg DW after processing into leathers then to 9–70 mg/kg DW after storage. A decrease in catechins was also observed after puree was processed into leather and after the 6 months of storage, whereas an increase in gallic acid, ellagic acid, quercetin 3‐glucoside, trigalloylglucose was observed particularly in 20BP. Total phenolic content (ranging from 6 to 24 mg GAE/g DW) and antioxidant capacity (ranging from 80 to 240 μmol Fe2+/g DW) remained relatively stable after processing and storage with a slight reduction in 80BP and 100BP. Fruit leathers were microbiologically safe and shelf‐stable during the 6 months of storage. These results demonstrated the potential of BP to be processed into shelf‐stable fruit leathers rich in bioactive phenolics. [ABSTRACT FROM AUTHOR]

Summary: Microgreens grow best under light‐emitting diodes (LED), an artificial light source. In this study, LED lights (red, blue and far‐red) were tested on brassica microgreens to see if they induced an increase in bioactive compounds (glucosinolates and phenolics). In vitro digestion also measured bioavailable bioactive compounds in the intestinal phase. LED lights (red, blue and far‐red) were applied for 6 h in storage at 5 °C and 85% RH for 5 days on cabbage (Brassica oleracea), radish (Raphanus sativus) and rocket (Eruca vesicaria (L.) Cav). Red light significantly enhanced ascorbic acid, total phenols, kaempferol and quercetin glycoside concentrations in all three Brassica microgreens and antioxidant activities. Exposure to red LED light increased 4‐methoxyglucobrassicin (cabbage), glucoraphenin (radish), glucoraphanin A and glucoerucin (rocket). Red light stress may have resulted in secondary metabolite production in immature plants. An in vitro digestion showed higher concentrations of phenolic compounds, glucosinolate components and antioxidants in the intestinal phase. Red LED light is recommended as a postharvest treatment for improving cabbage, rocket and radish bioactive compounds. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated the nutritional composition, anti‐nutritional factors, djenkolic acid (DKA) contents and techno‐functional properties of commercial raw, light and medium roasted wattle seed (WS) flour from 10 domesticated Australian Acacia species. The results showed that the species are a good source of dietary fibre, protein, fat and minerals (K, Ca, Mg, P and Fe). Moreover, the species have substantial amounts of linolenic acid and essential amino acids (EAAs), except for methionine and phenylalanine, indicating the high fat and protein quality of the species. Low‐trypsin inhibitor activity (TIA) and DKA contents were found in the species, except for the high TIA in A. longifolia spp. sophorae (18.3 mg TUI/g), A. longifolia spp. longifolia (12.3 mg TUI/g) and A. provincialis (12.2 mg TUI/g). In contrast, light and medium roasting effectively reduced the TIA and DKA levels as well as foaming and emulsifying properties. The greatest reduction in these properties was noticed in medium‐roasted samples. However, roasting appears to retain most of the nutritive value in the species and, the species exhibited high‐water absorption capacity, making them suitable for use as ingredients in bakery applications. [ABSTRACT FROM AUTHOR]

Highlights • Stem-end rot and anthracnose in avocado were controlled by chitosan at 1.5%. • Chitosan was effective both on artificial and natural infections. • Chitosan induced the up-regulation of CHI gene. • Chitosan up-regulated PAL gene and increased epicatechin content. • Down-regulation of LOX gene was noted in fruit dipped in 1.5% chitosan. Abstract Stem-end rot (Lasiodiplodia theobromae) and anthracnose (Colletotrichum gloeosporioides) are major postharvest diseases in avocado that cause severe postharvest losses throughout the supply chain. One of the strategies to reduce development of such decay agents resides in the application of resistance inducers (e.g. chitosan), capable of reducing fungal growth and inducing resistance in fruit tissues. The influence of chitosan treatment (1% or 1.5% w/v) was investigated on decay incidence, gene expression of phenylalanine ammonia-lyase (PAL), chitinase (CHI) and lipoxygenase (LOX) and antioxidant enzyme activity [superoxide dismutase (SOD) and catalase (CAT)] in i) drop-inoculated (without wounding) or ii) artificially infected (with wounding) avocado (cv. 'Hass') with L. theobromae or C. gloeosporioides pathogens and also in iii) naturally infected (natural inoculum) avocado. Fruit were dipped in 1% or 1.5% w/v chitosan dissolved in water for 3 min, followed by storage for 14 d and 28 d respectively at 7.5 °C, and thereafter for 5 d at 18 °C to simulate market shelf conditions. Chitosan at 1.5% significantly reduced the incidence of stem-end rot and anthracnose in both inoculated and naturally infected avocados. The up-regulation of PAL and down-regulation of LOX genes moderately allowed higher epicatechin contents (90 mg kg−1 FW) in the exocarp, which could have contributed to improved anthracnose control. The up-regulation of CHI genes and higher SOD activity could have contributed to control of stem-end rot. Chitosan solution (1.5%) retained moderate levels of C7 sugars and firmness up to 5 d shelf life. The control of stem-end rot and anthracnose of avocados obtained with 1.5% chitosan can be ascribed to a combination of its antifungal and eliciting properties. [ABSTRACT FROM AUTHOR]

Sunburn damage due to excessive solar radiation is one of the major problems affecting the avocado fruit production. Shade netting has been introduced so that growers can cover their orchards with the nets to protect their trees/fruit. However, little is known on the effect of different coloured shade netting on avocado fruit quality. Thus, the influence of blue, red and white photo selective netting on marketable yield, physicochemical characteristics and incidence of anthracnose in ‘Hass’ avocado fruit was investigated. Blue and white netting improved the marketable yield, and accelerated fruit ripening after 28 d cold storage at 5.5 °C followed by 5 d at shelf-life conditions. Ripening, as indicated by fruit softening, correlated well with the content of d -mannoheptulose. The concentration of α–tocopherol, oleic acid and phenolic acids was also affected by growing conditions, due to different coloured shade netting being used. However, incidence of anthracnose was reduced on the 5th d at shelf-life conditions due to delayed ripening, higher phenylalanine ammonia lyase activity, and epicatechin content in the pericarp. White and blue netting appear to be a suitable pre-harvest tool to improve the marketable yield. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): 'Bophelo', and 'Beauregard'; cream‐fleshed (CFSP): 'Blesbok' and 'Ndou'; and purple‐fleshed (PFSP): '08.21p' and 'Purple‐purple']. Fermentation significantly affected the physiochemical properties. Fermentation for 24 h improved the carotenoid (TCC), ascorbic acid (AA) (6.8, 6.0 mg 100 g−1) and total phenolic (4435 mg 100 g−1) significantly in, 'Bophelo' smoothies. Whilst 48 h fermentation significantly increased the TCC, AA, organic acids, valine and alanine levels in 'Blesbok' smoothies'. Principal component analysis separated the unfermented 'Bophelo' and Purple‐purple' leaf smoothies from fermented leaf smoothies of OFSP, CSFP, and PFSP. DPPH scavenging activity and alpha‐carotene were effective markers for separating fermented from unfermented leaf smoothies in the variable importance study. Survival of L75 was influenced by fermentation duration and cultivar type. Fermented and unfermented smoothies were equally acceptable. [ABSTRACT FROM AUTHOR]

Significant postharvest losses occur during the supply chain of fresh produce. Postharvest decay is one of the main factors that determines losses and compromises the quality of fruit and vegetables. Traditionally postharvest decay control is achieved using chemical fungicides; however, the important concerns relating to environmental and human health require the development of novel methods for the control of postharvest decay. Furthermore, the consumer demand and the purchasing power are higher for fresh produce that are free from pesticide application. This review highlights the research literature based information on the application of microbial and plant volatile organic compounds (VOCs) to control postharvest decay, their practical applications in postharvest systems and the future perspectives. The volatile nature of VOCs could be potentially employed with success as gaseous treatments in a process defined ‘biofumigation’. Plant-produced volatiles including among others, aldehydes such as acetaldehyde, 2- E -hexenal and benzaldehyde, alcohols such as ethanol and acetic acid, essential oils (EOs) and isothiocyanates (ITCs) and microbial volatile organic compounds have been recognised as potential substances in preventing pathogenic infections in many horticultural commodities. However, some issues have to be well elucidated in order to admit these substances in a large-scale application to improve the competitiveness of the fresh produce at the quality stringent EU, USA, and the Japanese markets. The main concern are related to the registration process, but also VOCs degradation and residues in fruit, formulation and organoleptic impact, are aspects that have to be thoroughly considered prior to commercialisation of the selected VOC. Furthermore, VOCs could have an effective role for an eco-chemical approach in postharvest disease control since these biobased products, if compared to conventional ones, can offer clear environmental benefits due to their renewability, biodegradability and hypotoxicity. [ABSTRACT FROM AUTHOR]

Grey mould ( Botrytis cinerea ) development in vitro or on pepper ( Capsicum annuum ) fruit was evaluated after treatment with chlorine (CHL), methyl jasmonate (MJ), vinegar (VIN), or sage oil (SAG) and storage at 11 °C and 95% relative humidity following sanitary exposure (volatiles or dipping). Fruit treated (up to 12 days) with MJ and SAG vapours reduced lesion development and spore production while no differences were found for spore germination. The benefits associated with volatile enrichment was maintained in fruit pre-exposed to MJ and SAG oil vapours, resulting in suppression of lesion growth, while fungal reproduction decreased only in SAG pre-exposed fruit. Studies performed on fungi grown on Potato Dextrose Agar (PDA) revealed colony growth suppression and spore production for direct SAG vapour application or PDA pre-exposed to SAG following B. cinerea inoculation, implying that suppression of pathogen development was mainly due to the impact of volatiles on fruit-pathogen interactions and/or residual effects on fruit tissue and/or medium culture. In vitro , fungal biomass was examined under different concentrations (10-50-100-500-5000 μL L −1 ) and was accelerated in high SAG concentrations, while spore production decreased (including MJ and VIN) on fungi grown in Potato Dextrose Broth (PDB), implying the effects to be concentration dependent. Moreover, sanitary dips proved to be less effective in fruit sanitation compared to vapour application. The results of this study indicate that SAG-, followed by MJ volatiles may be considered as alternatives to the traditional postharvest sanitising techniques. Each commodity needs to be individually assessed, and the volatile concentration and sanitising technique optimised, before commercialisation. [ABSTRACT FROM AUTHOR]

Kakadu plum (Terminalia ferdinandiana), endemic to Australia, is growing in popularity due to its high levels of vitamin C and strong antioxidant properties. In this study, Kakadu plum fruit powder was used as a functional food ingredient with other plant materials to develop value-added products to enhance their nutritional and commercial value. The present study determined the bioactive properties of nine products, including three Kakadu plum fruit powder samples produced from different processing batches and five Kakadu plum-blended products. Vitamin C, the total phenolic content, and the ellagic acid content were determined. Bioactive properties such as antioxidant, antidiabetic, and antimicrobial assays were also performed. Cytotoxicity was tested to obtain more specific product information regarding food safety. Kakadu plum-blended products showed lower cytotoxicity and lower bioactive properties (antioxidant and antibacterial activities) in comparison to Kakadu plum powder. However, overall, most of the bioactive properties were shown to be higher in the blends when compared with the commercial blueberry powder as a benchmark antioxidant product. Therefore, there is great potential for Kakadu plum to contribute to the growing functional food and ingredient markets. [ABSTRACT FROM AUTHOR]

Summary: Traditionally, cowpea (Vigna unguiculata) leaves are consumed by the sub‐Saharan population. Carotenoids and phenolic compounds in cowpea leaves possess great antioxidant properties; however, their bioaccessibility is affected by digestion. This study investigated the influence of in vitro digestion on carotenoids, antioxidant and antidiabetic capacity of three cowpea cultivars (VOP1, VOP3 and VOP4). Among the cowpea cultivars, VOP1 showed the highest 9‐cis‐β‐carotene (21.13%) bioaccessibility, VOP3 showed the highest all‐trans β‐carotene (32.11%) and α‐carotene (21.75%) bioaccessibilities and VOP4 showed the highest lutein (17.70%) and zeaxanthin (32.03%) bioaccessibilities. The ferric‐reducing antioxidant power, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activities, 2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulphonic acid), α‐amylase and α‐glucosidase inhibitory effects decreased in the small intestinal phase. The cowpea cultivars demonstrated a high ability to meet the recommended daily allowance for carotenoids. As a result, the findings of this study show that cowpea leaves have the potential to be used as functional ingredients. [ABSTRACT FROM AUTHOR]

Pleiogynium timoriense, commonly known as Burdekin plum (BP), is among many Australian native plants traditionally used by Indigenous people. However, only limited information is available on the nutritional and sensory quality of BP grown in Australia as well as its changes during storage. Therefore, this study evaluated the quality of BP during one week of ambient storage (temperature 21 °C, humidity 69%). Proximate analysis revealed a relatively high dietary fiber content in BP (7–10 g/100 g FW). A significant reduction in fruit weight and firmness (15–30% and 60–90%, respectively) with distinguishable changes in flesh color (ΔE > 3) and an increase in total soluble solids (from 11 to 21 °Brix) could be observed during storage. The vitamin C and folate contents in BP ranged from 29 to 59 mg/100g FW and 0.3 to 5.9 μg/100g FW, respectively, after harvesting. A total phenolic content of up to 20 mg GAE/g FW and ferric reducing antioxidant power of up to 400 μmol Fe2+/g FW in BP indicate a strong antioxidant capacity. In total, 34 individual phenolic compounds were tentatively identified in BP including cyanidin 3-galactoside, ellagic acid and gallotannins as the main phenolics. Principle component analysis (PCA) of the quantified phenolics indicated that tree to tree variation had a bigger impact on the phenolic composition of BP than ambient storage. Sensory evaluation also revealed the diversity in aroma, appearance, texture, flavor and aftertaste of BP. The results of this study provide crucial information for consumers, growers and food processors. [ABSTRACT FROM AUTHOR]

Two rootstock hybrids of sweet melons and watermelons ("Kickstart" and "Carnivor" Cucurbita moschata × Cucurbita maxima) grafted onto two watermelon cultivars (scions), "Honeygoal" and "Honeyval", were examined in this study to determine whether functional compounds, antioxidant properties, and volatile compounds were retained after five days of cold storage at 5 °C and 85% RH following harvest. An interaction exists between cultivars, rootstocks, and storage for total phenolic content, ascorbic acid, chlorophyll content, antioxidant activities, and volatile compounds. Generally, all functional compounds and antioxidant properties decreased during storage; however, "Honeygoal/Carnivor" in cold storage for 7 days retained the total phenols, ascorbic acid, chlorophyl contents, DPPH (15.47 IC50 mg/mL), ABTS (1.06 IC50 mg/mL) scavenging activities, and antioxidant power (IC50 mg/mL) higher than ungrafted, "Honeyval" or "Honeygoal/Kickstart", "Honeyval/Carnivor" or "Honeyval/Kickstart" melons. The heat map showed a higher abundance of volatile compounds in "Honeygoal/Carnivor" and "Honeyval/Carnivor" melons stored for 7 and 14 days while "Honeygoal/Kickstart" or "Honeyval/Kickstart" requires 14 days of storage. "Honeygoal/Carnivor" and "Honeyval/Carnivor" melons stored for up to 7 days in cold storage were preferred by panelists. Hence, grafting "Honeygoal" melons onto "Carnivor" rootstocks helped to improve the functional compounds, antioxidant properties, and volatiles during storage for 7 days after harvest. [ABSTRACT FROM AUTHOR]

Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves. [ABSTRACT FROM AUTHOR]

Mangoes (cv. ‘Cogshall’) were pureed, pasteurized, and fermented separately at 37℃ for 48 hr using lactic acid bacteria strains; Leuconostoc pseudomesenteroides 56 (LAB 56); Weissella cibaria 64 (LAB 64), and Lactobacillus plantarum 75 (LAB 75), stored for 7 days at 4℃, and were subjected to in vitro gastrointestinal digestion. Results showed that the LAB 75 survived in fermented and stored puree compared to others and increased the total phenol, antioxidant capacity, and inhibitory effect of α-glucosidase activity of mango puree. Fermentation by LAB 64 increased the mangiferin content, while LAB 64 and LAB 75, increased the gallocatechin, protocatechuic, vanillic, syringic, and ellagic acids content compared to the non-fermented and LAB 56. Mango puree fermented by LAB 56, LAB 75, and LAB 64 enhanced the antioxidant capacity of the dialysed fraction than the fraction of undigested puree. LAB 75 mango puree was strongly accepted (4.14) than the other treatments. Practical applications Mangoes are popularly consumed in Asian and African countries. Lactic fermentation of pasteurized mango puree using Lactobacillus plantarum (LAB 75) as the starter culture improved sensory properties, bio activities and improved the bioaccessibility of phenolic compounds. Thus, lactic acid bacteria LAB 75 fermented mango puree would be beneficial for commercialization in small-scale industries. [ABSTRACT FROM AUTHOR]

A green pre-treatment approach, microwave (MW) and ultrasound (US), along with drying methods [hot air (HA) and freeze-drying (FD)], was assessed for colour properties, phenolics, carotenoid components and antioxidant activity DPPH, ABTS, FRAP assays of three tomato cultivars (Zzx171, Zzx162 and Zzx65). All three cultivars showed a reduced colour difference (ΔE) after US-FD. The US-FD method retained higher levels of total carotenoids, lutein, β-carotene, lycopene and antioxidant activity in all cultivars than other methods. While US-HA drying retained the highest level of total phenolic content, chlorogenic acid, 4 -O- caffeoylquinic acid, rutin, protocatechuic acid and ABTS•+ scavenging activity in powders of all cultivars. 'Zzx162' is best suited for US-FD to produce tomato carotenoids-rich functional powder. Powders of 'Zzx162' showed the highest lycopene (14.40 mg/g), β-carotene (6.13 mg/g), and ABTS•+ scavenging activity (8.37 SC 50 mg/mL). While 'Zzx162' with US-HA produced powders rich in chlorogenic acid (58.48 mg/100 g) and rutin (50.33 mg/100 g). These findings suggest that ultrasound pre-treatment is the preferred technology for developing functional tomato powder. Graphical abstract for Impact of different pre-treatments and drying methods on the physicochemical properties, bioactive compounds and antioxidant activity of different tomato (Solanum lycopersicum) cultivars. [Display omitted] • Applied pretreatments and drying methods are important for the bioavilability of the bioactive compounds. • Different pretreatment methods and drying methods affected bioactive compounds differently. • Different pretreatment methods and drying methods affected the colour properties of the tomato fruit functional powder. [ABSTRACT FROM AUTHOR]