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Mechanical damage of fresh fruit occurs throughout the postharvest supply chain leading to poor consumer acceptance and marketability. In this review, the mechanisms of damage development are discussed first. Mathematical modeling provides advanced ways to describe and predict the deformation of fruit with arbitrary geometry, which is important to understand their mechanical responses to external forces. Also, the effects of damage at the cellular and molecular levels are discussed as this provides insight into fruit physiological responses to damage. Next, direct measurement methods for damage including manual evaluation, optical detection, magnetic resonance imaging, and X-ray computed tomography are examined, as well as indirect methods based on physiochemical indexes. Also, methods to measure fruit susceptibility to mechanical damage based on the bruise threshold and the amount of damage per unit of impact energy are reviewed. Further, commonly used external and interior packaging and their applications in reducing damage are summarized, and a recent biomimetic approach for designing novel lightweight packaging inspired by the fruit pericarp. Finally, future research directions are provided. Mathematical modeling has been increasingly used to calculate damage to fruit. Cell and molecular mechanisms response to fruit damage is an under-explored area. Susceptibility measurement of different mechanical forces has received attention. Customized design of reusable and biodegradable packaging is a hot topic of research. [ABSTRACT FROM AUTHOR]

Intermittent warming (IW) cycles slow down the physiology of fresh horticultural commodities, thereby extending their storage life. We investigated the effects of IW on physiological disorders, physicochemical, sensory parameters and the emission of volatile organic compounds (VOCs) of pomegranate (Punica granatum; cv. Wonderful) fruit during a 3-month cold storage period. Pomegranate fruit batches were subjected to IW cycles of 3d at 5°C, followed by 1 d at 20°C (IW 3d) and 6 d at 5°C, followed by 1 d at 20°C (IW 6d). During cold storage at 5°C, fruit samples were transferred to shelf-life conditions at 20°C for 4 d before analysis was performed monthly. Continuous fruit mass loss was observed across all treatments during storage but was highest (p < 0.05) for untreated samples at the end of this study. Fruit decay was minimized by 15% and 16% for IW 3d and IW 6d, respectively, compared to 42% for the control. In contrast, a higher incidence of chilling injury was observed in the treated fruits than in control. Therefore, IW 3 d at 5°C is recommended for decay reduction in pomegranate fruit (cv. Wonderful) and shelf-life extension for up to 3 months of storage. [ABSTRACT FROM AUTHOR]

This study evaluated the bruise susceptibility of pomegranate fruit and textural properties of impact bruised fruit during long-term storage. Pomegranate fruit were stored at 5ºC and 85% relative humidity for 90 d. Impact tests were performed by dropping fruit from three drop heights (20, 40, and 60 cm) onto a flat hard surface to obtain different impact energy levels. The energy absorbed at impact, bruise volume (BV, mm3), bruise area (BA, mm2) and bruise susceptibility (BS, mm3/mJ) of pomegranate fruit were determined at 30 d interval for each impact dropped fruit. Textural properties for whole bruised and control (non-bruised) cold-stored fruit were carried out at 14 d intervals to determine the mechanical strength based on compression, cutting and puncture resistance tests. Based on impact tests, the increase in BV and BA of pomegranate fruit with increased drop heights and duration of cold storage were found significant (p <.05) during the first 2 months of storage and then decreased in the last month of storage time. Pearson correlations indicated a strong linear relationship between the increase in both BV and BA with an increase in impact energy throughout the 90 d storage period. Fruit puncture resistance and whole fruit cutting force, cutting energy and power as well as fruit compression strength properties; firmness, and related textural properties increased with higher impact bruising and prolonged storage. The results obtained in this study demonstrate that long-term storage, indeed, influenced the susceptibility of pomegranate fruit to bruise, and altered fruit texture. [ABSTRACT FROM AUTHOR]

This study evaluated the bruise susceptibility of pomegranate fruit and textural properties of impact bruised fruit during long-term storage. Pomegranate fruit were stored at 5°C and 85% relative humidity for 90 d. Impact tests were performed by dropping fruit from three drop heights (20, 40, and 60 cm) onto a flat hard surface to obtain different impact energy levels. The energy absorbed at impact, bruise volume (BV,mm3), bruise area (BA, mm2) and bruise susceptibility (BS, mm3/mJ) of pomegranate fruit were determined at 30 d interval for each impact dropped fruit. Textural properties for whole bruised and control (non-bruised) cold-stored fruit were carried out at 14 d intervals to determine the mechanical strength based on compression, cutting and puncture resistance tests. Based on impact tests, the increase in BV and BA of pomegranate fruit with increased drop heights and duration of cold storage were found significant (p < .05) during the first 2months of storage and then decreased in the last month of storage time. Pearson correlations indicated a strong linear relationship between the increase in both BV and BA with an increase in impact energy throughout the 90 d storage period. Fruit puncture resistance and whole fruit cutting force, cutting energy and power as well as fruit compression strength properties; firmness, and related textural properties increased with higher impact bruising and prolonged storage. The results obtained in this study demonstrate that long-term storage, indeed, influenced the susceptibility of pomegranate fruit to bruise, and altered fruit texture. [ABSTRACT FROM AUTHOR]

Rapid ripening and softening due to cell wall polysaccharide degradation and disassembly pose major challenges in extending fruit storability. This study aimed to examine the efficacy of Opuntia ficus indica mucilage (OFIM) edible coating in minimizing softening in bananas under retail conditions. Mucilage was extracted from freshly harvested prickly pear cladodes and dried into a powder. Phenolic compounds in OFIM powder were quantified using liquid chromatography-mass spectrometry (LC-MS). OFIM concentrations (1, 2 and 3 % (w/v)) were prepared, and their physicochemical properties were examined. The prepared coatings were applied to harvested banana fruit by dipping and stored at room temperature for 12 days. During the experiment, several parameters were measured, including fruit weight loss, total soluble solids (TSS), titratable acidity (TA), peel color, pulp firmness, ethylene production, respiration rate, ion leakage, malondialdehyde (MDA) content, total chlorophyll a nd carotenoids, chlorophyll-degrading enzymes, protopectin content and water-soluble pectin (WSP) and softening-related enzymes in the peel. Results showed that mucilage treatments effectively delayed cell wall and chlorophyll degradation, as well as carotenoid accumulation, thus inhibiting ripening-associated processes compared to control fruit. OFIM-treated fruit exhibited significantly higher firmness, chlorophyll content, and TA, lower TSS content, ethylene production, respiration rate, MDA concentration, ion leakage and protopectin content than uncoated fruit. This suggests that OFIM edible coating has the potential to maintain quality and extend the shelf life of bananas by suppressing softening enzymes during storage. • Efficacy of Opuntia ficus indica mucilage (OFIM) edible coating on bananas was examined. • OFIM treatments delayed cell wall and chlorophyll degradation in bananas. • OFIM coating maintained quality and extended shelf life by suppressing softening enzymes. • Phenolic compounds in OFIM powder were characterized using LC-MS. • 2 % concentration of OFIM coating was found to be the most effective in maintaining banana quality. [ABSTRACT FROM AUTHOR]

Near infrared (NIR) and mid infrared (MIR) spectral acquisition modes were compared for predicting organoleptic and phytochemical quality attributes of pomegranate juice. Three Fourier transform infrared (FT-IR) spectrometers namely, a FT-NIR spectrometer, FT-MIR spectrometer in attenuated total reflection mode and FT-MIR spectrometer in transmission mode were used. Calibration models were constructed by subjecting the spectral data to partial least squares regression analysis. The models were assessed based on their overall performance (lower root mean square error of prediction, the number of latent variables and residual predictive deviation). The predictive abilities of the instruments for juice quality attributes were statistically compared using Bland and Altman, and Passing-Bablok. The outcomes are critically discussed, which showed the suitability of the FT-MIR spectrometer in transmission mode for predicting selected quality attributes of pomegranate juice. [ABSTRACT FROM AUTHOR]

Fourier transform near infrared (FT-NIR) diffuse reflectance spectroscopy as a non-destructive method for the development of calibration models has been investigated as a means of assessing the quality of whole pomegranate fruit. FT-NIR diffuse reflectance spectrometers with different spectral acquisition modes were evaluated using direct contact between the sample and the integrating sphere (IS), or by a contact-less measurement using an optic fibre coupled emission head (EH) to scan fruit over a distance of 170 mm. Fruit weight, firmness and colour components (a*, Chroma, hue angle), total soluble solids (TSS), pH, titratable acidity (TA), sugar to acid ratio (TSS:TA), BrimA, total phenolics, total anthocyanin and vitamin C. The best prediction statistics obtained from calibration models of the EH were firmness (R 2  = 83.0, residual predictive deviation (RPD) = 2.43), fruit colour components (a*: R 2  = 90.9, RPD = 3.34); Chroma: R 2  = 83.0, RPD = 2.43, TSS (R 2  = 78.1, RPD = 2.17), TA (R 2  = 76.8, RPD = 2.12), BrimA (R 2  = 76.2, RPD = 2.08), total phenolics (R 2  = 88.0, RPD = 2.91) and vitamin C (R 2  = 76.2, RPD = 2.06). The best prediction obtained from calibration models of IS were colour component Hue (R 2  = 83.9, RPD = 2.50), TSS:TA (R 2  = 86.8, RPD = 2.72) and total anthocyanin (R 2  = 62.6, RPD = 1.64). Overall, good prediction was observed for both the EH and IS; however, better prediction performance was obtained with the EH which gave the best prediction for 9 of the 13 quality parameters evaluated. These findings have demonstrated that the EH (a contactless option of the Matrix-F) can be implemented as an online tool for the analysis of pomegranate fruit quality. [ABSTRACT FROM AUTHOR]

Bruise damage of fresh fruits is a major problem in the horticultural industry, potentially occurring during preharvest, harvest and at all stages of postharvest handling chain. This damage can cause considerable postharvest and economic losses, reduce produce quality and result in serious food safety concerns. Understanding the factors influencing susceptibility or resistance of produce to bruising is important in developing strategies for reducing the problem. This review discusses main preharvest factors that could be manipulated by producers prior to harvest in attempts to reduce bruise damage of fresh fruits during postharvest handling. These factors include: (1) genetic (species/genotype); (2) climatic and environmental; (3) seasonal variation; (4) orchard management practices; and (5) effect of fruit properties. A critical discussion of these factors and their relative influence on bruise susceptibility of fresh fruits is presented. Among other factors, orchard management practices such as irrigation and fertilization could be an important strategy to manipulate fruit mechanical strength to enhance resistance to bruising. Future research directions are discussed. [ABSTRACT FROM AUTHOR]

Fruits with thick rind have been reported to interfere with the measurement of internal quality of non-destructive near infrared spectroscopy. This review provides an overview of issues related to the use of near infrared spectroscopy for measuring internal and external quality attributes of horticultural produce with thick rinds. The use of other non-destructive techniques for assessing internal and external quality thick rind fruit, such as hyperspectral and multispectral imaging systems, X-ray micro-computed tomography, nuclear magnetic resonance and Raman spectroscopy are also discussed. A concise summary of research and potential commercial application for each of the techniques is highlighted. [ABSTRACT FROM AUTHOR]

Fruits with thick rind have been reported to interfere with the measurement of internal quality of non-destructive near infrared spectroscopy. This review provides an overview of issues related to the use of near infrared spectroscopy for measuring internal and external quality attributes of horticultural produce with thick rinds. The use of other non-destructive techniques for assessing internal and external quality thick rind fruit, such as hyperspectral and multispectral imaging systems, X-ray micro-computed tomography, nuclear magnetic resonance and Raman spectroscopy are also discussed. A concise summary of research and potential commercial application for each of the techniques is highlighted. [ABSTRACT FROM AUTHOR]

Peach being a climacteric fruit has a limited shelf life. Cold storage of peaches is an essential measure to maintain their quality. However, prolonged exposure to cold temperatures causes chilling injury in peaches, resulting in significant economic losses. Approximately, 40% of the produced commodity is lost in postharvest handling in which chilling injury contributes to about 25%. Melatonin can be a green solution and plays a key role in protecting peaches from chilling injury. Therefore, this experiment aimed to determine the effect of melatonin on the "Silver King" peaches by dipping them in 100 μM melatonin for 2 hours followed by storing them at chilling temperatures of 2 ± 1°C and 90–95% relative humidity for 21 d. The results showed that while control fruit experienced chilling injury and poor fruit quality, increased respiration rate, and enhanced senescence, 100 μM melatonin treatment was successful in preserving the fruit quality at chilling temperatures and was associated with the delayed respiration rate and lower malondialdehyde levels, along with the preservation of certain physicochemical parameters, namely, total soluble solids, pH, fruit firmness, and titratable acidity. Moreover, a 1.5 times higher proline concentration was observed in melatonin-treated peaches when compared to that of nontreated peaches. This rise was linked to the enhanced activity of Δ1-pyrroline-5-carboxylate synthetase and ornithine-δ-aminotransferase along with a decrease in the activity of proline dehydrogenase during 21 d of storage. [ABSTRACT FROM AUTHOR]

This study investigated the influence of repeated dynamic controlled atmosphere (DCA) application to control superficial scald of ‘Granny Smith’ apples. Fruit were stored for up to 16 w in DCA with a 14 d of interruption with regular air (RA) at −0.5 °C, 95% RH. Fruit was again stored in DCA. The scald potential for each storage time in each season was assessed by storing fruit in RA and used as the control, in order to ascertain the efficacy of repeated DCA treatments. Superficial scald incidence, total soluble solids (TSS), titratable acidity (TA), ground colour, fruit firmness and ethylene production were measured. Alpha-farnesene and 6-methyl-5-hepten-2-one (MHO) production were also measured using gas chromatography (GC–MS). Principal component analysis (PCA) was used to visualize metabolic changes and the relationship among them. Results showed maximum superficial scald incidence of 2% and 99% in repeated DCA and RA, respectively. Fruit stored in DCA repeatedly was characterized by a higher fruit firmness, ground colour and titratable acidity. Ethylene, α-farnesene and MHO production were significantly lower in repeated DCA compared to only RA stored fruit. Seasonal changes had no significant effect on metabolic parameters studied. The data distribution in the PCA displayed two clusters that could easily be identified. These clusters allowed distinction between fruit stored in RA only and repeated DCA. Ethylene, α-farnesene and MHO production had a strong and positive correlation with scald incidence. This study demonstrated that repeated DCA treatments can effectively control superficial scald. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the potential of dynamic controlled atmospheres (DCA) to control superficial scald in pre-optimally and optimally harvested ‘Granny Smith’ apples over two growing seasons. The critical minimum period for DCA to control superficial scald was also investigated. Fruit were stored in DCA at 0 °C for 5 d up to 20 w followed by 6 or 10 w simulated handling temperature (−0.5 °C) for long distant supply chains plus 7 d at 20 °C. The scald potential for each storage duration in each season was assessed by storing fruit in air as the control treatment. To determine critical minimum storage period, simulated shipping of fruit in air for extended period of 10 w was used. Superficial scald incidence and fruit quality parameters such as total soluble solids (TSS), titratable acidity (TA), fruit firmness and ground colour were measured. The evolution of metabolites (α-farnesene, 6-methyl-5-hepten-2-one (MHO) and ethylene) associated with scald development were also monitored. The results showed that DCA controlled superficial scald in pre-optimally and optimally harvested fruit in both growing seasons. Results on the minimum exposure period were highly inconsistent over the two season, however, it was found that exposing DCA treated fruit to 10 w shipment period increases the risk of superficial scald development. All DCA treated fruit, regardless of the exposure period, can withstand only 6 w shipment period. For all the storage regimes, DCA stored fruit appeared to have a higher ground colour and fruit firmness compared to air stored fruit. All DCA stored fruit had lower concentrations of ethylene, α-farnesene and MHO. The Pearson’s correlation showed a strong relationship among scald associated metabolites. Correlation coefficient for α-farnesene and MHO of fruit stored in air and DCA were 0.831 and 0.822, respectively, while those for scald incidence and MHO were 0.863 and 0.365 in air and DCA, respectively. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effect of dynamic controlled atmospheres (DCA) on antioxidant capacity, reactive oxygen species (ROS) and phytochemicals in the apple peel of ‘Granny Smith’ harvested at pre-optimal and optimal maturity over two growing seasons. Fruit was stored in DCA (<0.5% O 2 ; 1% CO 2 ) for up to 20 w at 0 °C and regular air (RA) was used as a control treatment. Phytochemicals, antioxidant capacity and lipid peroxidation were spectrophotometrically measured. ROS were measured by confocal laser-scanning microscopy on apple peel treated with fluorescent probe 2′,7′-dichlorodihydrofluorescein diacetate. Principal component analysis (PCA) and Pearson’s correlation were used to investigate major changes and relationship among the studied variables. Fruit stored in DCA were characterized by higher antioxidant capacity, ascorbic acid and total phenolics concentration. However, lipid peroxidation and ROS were significantly lower in DCA stored fruit. PCA displayed two clusters that could easily be identified as DCA and RA stored fruit. Positive correlation scores for lipid peroxidation and ROS corresponded with RA stored fruit whilst strong negative stores for antioxidant capacity, ascorbic acid and total phenolics corresponded with DCA stored fruit. Pearson’s correlation showed a strong relationship between ascorbic acid, phenolics and antioxidant capacity. Lipid peroxidation and ROS also showed a significant (p < 0.05) positive correlation. This study showed that the high fruit quality in DCA correlates with higher antioxidant capacity, total phenolics and ascorbic acid concentrations in this fruit. [ABSTRACT FROM AUTHOR]

In this study, X-ray computed tomography (CT) was used as a non-destructive technique to characterise and quantify the internal structure of pomegranate fruit (cv. Wonderful). A commercial X-ray system with a radiation source of 245 kW and electron current of 300 μA was used to generate two-dimensional (2D) radioscopic images which were reconstructed into three dimensional (3D) images for the quantification and volume estimation of internal structural components of fruit. Segmentation of the internal fruit components (arils, peel, kernel, juice content, air space) and single arils was achieved using StudioMax volume graphics software. The calculated volume of each fruit fraction were 162.5 ± 16.2, 163.9 ± 21.4, 16.4 ± 1.8, 10.9 ± 2.6 mL for arils, peel, kernel and air space, respectively which accounted for 48.1, 48.3, 4.9 and 4.1% of total fruit volume. Furthermore, the calculated volume of juice content was 146.1 ± 16.3 mL per fruit which was equivalent to an average of 89.8% of total aril weight, while a single aril (0.3 ± 0.04 mL) accounted for only 0.09% of whole fruit volume. Destructive validation measurements of each fruit fraction showed similar results to non-destructive data, with volumes of 163.3 ± 15.2, 161.8 ± 20.6, 15.1 ± 1.6, and 12.3 ± 4.4 mL for arils, peel, kernel, air space, respectively, while volumes of juice and single aril were 142.7 ± 16.4 and 0.3 ± 0.09 mL per fruit, respectively. Furthermore, the results showed that fruit physical attributes such as length, diameter and peel thickness were underestimated by an average of 0.14%, 1.13% and 5.27%, respectively, while fruit radius was overestimated by 1.75%. Nevertheless, no significant differences were observed for length, diameter, radius and peel thickness between X-ray CT predicted values and actual measurements. This work has demonstrated the capability of X-ray CT as a non-destructive technique to suitably estimate the fruit volume and its fractions which could be employed for fruit quality systems. [ABSTRACT FROM AUTHOR]

The application of microfocus X-ray computed tomography (μCT) with a density calibration with homogenous polymeric materials ranging from 910 to 2150 kg m −3 and its accuracy for differentiating fruit fractions (albedo and arils) and the effects of detecting false codling moth and blackheart disease in pomegranate fruit was investigated. A commercial microfocus X-ray (μCT) system in combination with image analysis techniques was used to generate two-dimensional (2-D) radioscopic images which were reconstructed into three dimensional (3-D) images. Optimum μCT settings were obtained using an isotropic voxel size of 71.4 μm based on a radiation source generated from a voltage of 100 kV with the electric current set at 200 μA. The density of whole pomegranate fruit, its fractions (arils and albedo), false codling moth, and blackheart infected portions were successfully determined within the calibration range. Furthermore, the density of larva moth (9400 ± 40 kg m −3 ) were found to be significantly ( p < 0.0001) lower than whole fruit (1070 ± 20 kg m −3 ) and fruit fractions (arils 1120 ± 40 kg m −3 and albedo 1040 ± 30 kg m −3 ). Similarly, the differentiation between healthy and blackheart affected fruit was successfully accomplished. The density of healthy fruit was significantly ( p < 0.0001) higher (1070 ± 20 kg m −3 ) than that of fruit affected by blackheart which ranged from 870 to 1000 kg m −3 . The results thus demonstrated that X-ray μCT with associated algorithm can be used to accurately detect and quantify internal defects caused by false codling moth and blackheart disease in pomegranate fruit. [ABSTRACT FROM AUTHOR]

Discrimination of "Wonderful" pomegranate fruit quality was carried out by simulating storage duration at different temperature regimes. Commercially harvested fruits were stored at 5, 7.5 and 10C with 92% relative humidity for 4 months in order to determine suitable storage conditions based on the combination of instrumental and sensory measurements. Instrumental measurements such as aril texture, aril color, total soluble solids (TSS), titratable acidity (TA), TSS : TA, juice content as well as total phenolics and anthocyanins were measured. Discriminant analysis showed that storage time rather than storage temperature led to the reduction in overall quality when storing fruits beyond 2 months. Based on sensory attributes, suitable storage temperature and duration at 5C for 2 months was when the overall flavor was highly rated. Furthermore, the proposed storage conditions was supported when instrumental measurements showed a reduction in the overall quality parameters after 2 months of storage. [ABSTRACT FROM AUTHOR]

Physico-chemical and mechanical properties for pomegranate (cv. Wonderful) were determined during 5 months of storage at 5°C, 7.5°C, and 10°C with 92% relative humidity (RH) and at 21°C with 65% RH. The results showed that weight loss increased with temperature and storage period. Only fruits stored at 5°C and 7.5°C lasted for 5 months, with a weight loss of 27.67% and 45.67%, respectively. Furthermore, the primary source of moisture loss was the fruit peel, and this resulted in over 30% reduction in peel thickness after a 5-month storage period. Colors of fruit and arils decreased with prolonged storage duration. Furthermore, total soluble solid (TSS), pH, TSS:titratable acidity, and BrimA increased throughout the storage period. Fruit puncture resistance as well as fruit compression parameters such as firmness, toughness, and bioyield decreased with storage temperature and duration. These findings showed that fruit should be stored between 2 and 3 months at 5°C to ensure the best internal and external quality attributes. [ABSTRACT FROM AUTHOR]

Highlights: [•] Fruit total phenolic concentration increased during storage up till 3 month. [•] Ascorbic acid concentration was affected at by storage duration. [•] This study highlights the effects of storage regimes and duration on health promoting compounds in pomegranate fruit. [ABSTRACT FROM AUTHOR]

Harvest maturity discrimination was carried out for 'Ruby' pomegranate cultivar in simulated handling conditions for long distant supply chains. Fruit were harvested at 3 different maturities along days after full bloom (DAFB); Harvest 1 (H1) at 133 DAFB, H2 at 143 DAFB, and H3 at 157 DAFB. The effects of harvest maturity and storage duration on fruit quality attributes during a 6-wk period of cold storage (5°C, 95% RH) and subsequent 5 d of shelf life (20°C, 75% RH) were investigated. Instrumental evaluation of aril color, juice content, juice absorbance (520 nm), total soluble solids (TSS), pH, titratable acids (TA), and phytochemical components including total phenolics, flavonoids, and anthocyanins were carried out. Textural properties of arils which included hardness, toughness, bioyield point, and Young's modulus were also investigated. During the shelf life period, arils from individual fruit were rated by a trained sensory panel based on appearance, taste, and texture. Relationships between the instrumental and descriptive sensory data were explored and fruit harvest maturities were discriminated using discriminant analysis. Among the attributes evaluated, TSS : TA, sweet taste, and the CIE hue angle ( h°) were the most decisive attributes distinguishing the harvest maturities. The optimum time for harvesting was at 143 DAFB (H2) when fruit TSS : TA ratio was > 55, which coincided with significantly higher rating for sweet taste in fruit at H2 than at H1 and H3 during shelf life. The harvest index proposed in the current study could be used as a guide to establish a reliable harvest maturity index to assist in assuring fruit quality in consideration of long supply chains for the investigated cultivar. [ABSTRACT FROM AUTHOR]

Highlights: [•] Coordinated physiological and biochemical changes occur during pomegranate fruit development. [•] Studies show the effects of cultivar difference, growing region and maturity status on fruit maturity indices. [•] Research studies on the development of a workable science-based maturity index for pomegranate cultivars are required. [Copyright &y& Elsevier]

Highlights: [•] Physiological responses and quality of fruit were affected by storage condition. [•] Weight loss was particularly high in fruit stored at room temperature for 4 weeks. [•] The severity of physiological disorders was lower in fruit stored at low temperature. [•] The cultivars investigated may be stored at 5°C and >92% RH for 8–12 weeks. [ABSTRACT FROM AUTHOR]

Abstract: Pomegranate fruit (Punica granatum L.) has gained commercial importance in recent years in the food and health industries due to increasing scientific evidence linking its consumption to better health outcomes. In the present study, the evolution of some chemical contents, individual organic acids and sugars, phenolic composition and antioxidant capacity of pomegranate (cv. ‘Bhagwa’) during maturation was investigated. The results showed significant (P <0.05) increases in sugar content, ascorbic acid and total anthocyanins during fruit maturation, while significant decreases occurred in titratable acidity (TA), organic acids and total phenolic contents (TPCs). The significant increase in TSS/TA ratio, which plays a significant role in juice flavor, peaked at 140 DAFB, while the highest accumulation of anthocyanin content occurred at the full-ripe stage (165 DAFB). Total antioxidant capacity (both DPPH and FRAP) declined during fruit maturation, suggesting a decrease in antioxidant power of fruit juice. Strong correlations between TPC and antioxidant capacity measured by the DPPH (r 2 =0.99) and FRAP (r 2 =0.96) methods were observed. Fructose and glucose were established to be the major sugars in the fruit cultivar while tartaric acid was the predominant organic acid. Principal component analysis (PCA) showed that harvest maturity of ‘Bhagwa’ pomegranate fruit is dependent on time from full bloom hence could be fixed around 165 DAFB, where fruits were characterized by intense fruit and aril pigmentation as well as high juice quality parameters. This information provided could help pomegranate juice producers to assess and optimize juice quality and antioxidant value of ‘Bhagwa’ pomegranate cultivar through maturity. [Copyright &y& Elsevier]

In this study, the methylcellulose edible coating additives, namely, salicylic acid (SA) (1–2.5 mM), canola oil (0.05–0.1%) and tween-80 (0.05–0.1%) were optimized using RSM to improve quality management of pomegranate arils. The central composite design was used, and the response variables included mass loss (ML), total soluble solids (TSS), total phenolic content (TPC) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH scavenging activity). The results showed that ML was affected by the quadratic terms of canola oil, tween-80 and SA, whereas TSS was affected by the quadratic terms of canola oil and tween-80. The interaction of SA and canola oil showed a significant effect on TSS and TPC, whereas DPPH scavenging activity was affected by linear terms of SA and canola oil. The optimized conditions for the independent variables were 1.55 mM, 0.079% and 0.079% for SA, canola oil and tween-80, respectively. The predicted responses were consistent with experimental values, indicating the model accuracy and suitability. [ABSTRACT FROM AUTHOR]

Among the most important factors influencing plant nutrient uptake and water access are soil fraction and root architecture. However, little is known about how soil fraction × root architecture interaction affects woody plants. This study considered the differentiation of soil fertility parameters on layers through the root zone of two different soils and the quality and nutrient responses of three newly bred pomegranate varieties to soil fractions based on root architecture in clay and clay loam orchards. According to the findings, increasing clay content in the deeper layers has a negative impact on soil fertility, organic matter, phosphorus (P), and potassium (K). In clayey conditions, pomegranate varieties yielded lower in a range of 2.74% to 6.10% and significantly lower macro and micronutrient insertion. Conversely, the shallow‐rooted variety accumulated significantly more boron (B) and P and set 50% more fruits in the clayey orchards. Soil fractions × root architecture significantly altered fruit quality characteristics, nutrient ingredients, and their relationships supported by a relatively low linear relationship in the Mantel test (r = 0.42). This study suggests that pomegranate tree responses to soil fractions are determined by root architecture. A proper approach to obtaining high‐quality and nutritionally fortified pomegranates will incorporate appropriate cultivation techniques, such as suitable fertigation regime regulation, harvest date optimization, and soil organic matter enrichment, to provide uniform nutrient uptake based on the soil type and variety's root architecture. [ABSTRACT FROM AUTHOR]

Hot water blanching at 80 °C for 3 min can be used as a novel pre-treatment step in pomegranate peel to preserve the integrity of the phytochemical content within the peel extracts by lowering or inactivating enzymes such as polyphenol (PPO) oxidase and peroxidase (POD) that are responsible for the break-down of phytochemicals within the peel. The aim of this study was to investigate the effect of hot water blanching pre-treatment on yield, bioactive compounds, antioxidants, enzyme inactivation, and antibacterial activity of 'Wonderful', 'Acco', and 'Herskawitz' pomegranate peel extracts. We used a variety of spectrophotometric-based assays and liquid chromatography mass spectrometry (LC-MS)-based approach to characterize and quantify metabolites within the peel extracts. Blanching significantly (p < 0.05) reduced PPO activity in all peel extracts, with the highest PPO reduction in 'Herskawitz' peel extracts at 0.25 U/mL. Furthermore, higher antioxidant activity in 'Herskawitz' blanched peel extracts using 2,2-diphenyl-1-picryl hydrazyl (DPPH) antioxidant activity, ferric ion reducing antioxidant power (FRAP), and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity at 567.78 ± 9.47 µmol Trolox/g DM, 800.05 ± 1.60 µmol Trolox/g DM, and 915.27 ± 0.61 µmol Trolox/g DM, respectively, was noted. 'Herskawitz' blanched peel extracts were recorded with the lowest minimum inhibitory concentration (MIC) value of 80 µg/mL for Gram-positive Bacillus subtilis and Gram-negative Klebsiella pneumoniae bacteria strains. A total of 30 metabolites were present in 'Acco' and 'Herskawitz' peel extracts and were tentatively identified after LC-MS profiling. This study demonstrates that blanched peel extracts from 'Herskawitz' cultivar have great potential for commercial use in value-added products in the nutraceutical, cosmeceutical, and pharmacological industries. [ABSTRACT FROM AUTHOR]

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum ('African Delight™') at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life. [ABSTRACT FROM AUTHOR]

• Bruised pomegranate fruit lost 40 % weight during a 12-week cold storage. • Medium and high impact bruising induced perceptible colour changes more than low impact. • Changes in total phenolic content and the radical scavenging activity were induced by bruise damage. • Bruise damage at least 40 cm drop impact could influence changes in overall fruit quality. This study examined the effects of impact bruise damage on the postharvest physiological, response, physicochemical quality and antioxidant properties of pomegranate fruit. Fruit were subjected to low (20 cm), medium (40 cm) and high (60 cm) drop impacts by falling freely once onto the cheek position to a hard surface. Bruised and control (non-dropped) fruit were further stored at 5 ± 0.5 °C for 90 d plus 4-day shelf storage at 20 ± 2 °C. Fresh arils were obtained from the bruise-damaged and control fruit at 14 d intervals for physico-chemical and phytochemical quality evaluation. Impact bruising induced resulted in a 2-fold fruit respiration rate at least during the first 4 weeks of storage. Changes in total soluble solids (TSS) and titratable acidity (TA) were significantly (p < 0.05) induced by bruising at medium and high drop impact. Furthermore, high impact bruising resulted in 30 % of both decay incidence and internal fruit decay of fruit after 12-week storage. Furthermore, the combination of drop impact and storage significantly (p < 0.05) affected peel hue angle (hº), as well as aril lightness (L*), redness (a*), chroma (C*) and hº. The radical scavenging activity and total phenolic content were higher in bruised-damage fruit at medium and high impacts. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the effects of blanching and microwave heating of pomegranate seed on the oxidative stability and shelf‐life of ultrasound‐assisted and ethanol extracted oil. Pomegranate seeds (cv. Herskawitz) were independently blanched at 95℃ for 3 min and microwave heated at 261 W for 102 s. The oil samples were subjected to accelerated oxidation (30, 40, and 50℃) to evaluate lipid oxidation kinetics, thermodynamics parameters, and estimate the shelf‐life. The Arrhenius model and activated complex theory were used to estimate the energy for activation (Ea), enthalpy (ΔH‡), entropy (ΔS‡), and Gibbs‐free energy (ΔG‡), which varied from 6.2 to 8.59 kJ/mol, 3.69 to 6.38 kJ/mol, −146.62 to −155.06 J/K mol−1, and 48.13 to 64.74 kJ/mol, respectively. According to the thermodynamics parameters, the lipid oxidation reactions in all oil samples were non‐spontaneous, endothermic, and endergonic. Based on the developed Arrhenius models, blanching of pomegranate seed increased the oil shelf‐life at 25℃ from 21 to 24 days, whilst microwave pretreatment did not change the oil shelf‐life. Practical applications: Seed pretreatment is a novel approach that could be used to enhance the oil antioxidant properties. This study has established that the blanching of seeds is beneficial in enhancing the storability and shelf life of pomegranate seed oil (PSO). In addition, the study has demonstrated that antioxidant compounds and fatty acid composition are indispensable factors in PSO oxidation. The findings are useful in the design and establishment of PSO packaging, storage conditions, and application of modern technologies such as encapsulation to maximize its storability and retain the health‐promoting properties. [ABSTRACT FROM AUTHOR]

Effect of canopy position on rind biochemical properties of 'Marsh' grapefruit during postharvest non-chilling cold storage was evaluated on fruit harvested from different orchard locations. Inside canopy (IC) and outside canopy (OC) fruits were harvested at commercial maturity from two commercial farms located at KwaZulu-Natal (KZN) and Limpopo (LMP), South Africa, during two seasons. Rind biochemical analyses including color indices, total phenolic concentration, and sugars were performed on harvested grapefruit after Weeks 0, 3, 6, and 9 of cold storage at 7.5 ± 0.5°C. Canopy position showed a high significant (p <.001) effect on rind biochemicals while significant (p <.05) influence of orchard locations was observed on the same parameters. Reducing sugars were more concentrated in IC fruit harvested from both orchard location than OC fruit at Weeks 0 and 3, but inverse results occurred at Weeks 6 and 9. Orchard location significantly (p <.001) influenced vitamin C (14.4, 14.2, 14.4, 14.8 g kg−1) and (12.3, 16.1, 15.9, 14.6 g kg−1) of fruit rind at Weeks 0, 3, 6, and 9 from KZN and LMP, respectively. This study revealed that canopy position can influence rind biochemical properties of 'Marsh' grapefruit during non-chilling postharvest cold storage. However, further studies are required to formulate and provide the citrus industries with adequate advice. [ABSTRACT FROM AUTHOR]

Precooling is a critical step in the postharvest cold chain. Studies of the precooling of fruit and vegetables are based on the strong interactions between modelling, engineering, physiology and commercial outcomes. In recent years, new progress in precooling has been achieved. These achievements include different cooling strategies, research into precooling mechanisms, and numerical simulations. This review aims to provide the most recent information about precooling and promote its application in the fruit and vegetable industry. Different precooling strategies are evaluated with respect to the cooling rate, cooling uniformity, and multiscale simulation. An overview of mathematical modeling approaches used to quantitatively describe precooling processes for computer-aided designs is provided. The effect of precooling on fruit quality at the physiological and molecular levels is outlined. Numerical simulations have become widely used to improve the precooling performance. Cooling homogeneity, in particular, has attracted increasing attention in recent studies because of the substantial effects of cooling homogeneity on the precooling efficiency and produce quality. The spatial scale of numerical simulations of the precooling process has started to become more precise and specific. Recent numerical simulations have focused on the bin and package scale. Models of transport processes at multiple spatial scales are investigated using multiscale modeling. Moreover, the effect of precooling on produce quality has recently received increasing attention. In addition, the investigation of the effect of precooling on fruit at the metabolomic and genomic levels has become an emerging trend and has provided deeper insights into the molecular mechanisms underlying the effect of precooling treatments on fruit. • The latest advances in fruit precooling study are highlighted, especially since 2001. • Numerical simulation is widely used, especially to improve cooling homogeneity. • Spatial scale study of precooling is more specific, mainly for bin and package scale. • Effect on fruits at the metabolomics and genomic levels starts to be investigated. • Different precooling strategies were further investigated to obtain good quality. [ABSTRACT FROM AUTHOR]

Effect of canopy position on rind biochemical properties of 'Marsh' grapefruit during postharvest non-chilling cold storage was evaluated on fruit harvested from different orchard locations. Inside canopy (IC) and outside canopy (OC) fruits were harvested at commercial maturity from two commercial farms located at KwaZulu-Natal (KZN) and Limpopo (LMP), South Africa, during two seasons. Rind biochemical analyses including color indices, total phenolic concentration, and sugars were performed on harvested grapefruit after Weeks 0, 3, 6, and 9 of cold storage at 7.5 ± 0.5°C. Canopy position showed a high significant (p < .001) effect on rind biochemicals while significant (p < .05) influence of orchard locations was observed on the same parameters. Reducing sugars were more concentrated in IC fruit harvested from both orchard location than OC fruit at Weeks 0 and 3, but inverse results occurred at Weeks 6 and 9. Orchard location significantly (p < .001) influenced vitamin C (14.4, 14.2, 14.4, 14.8 g kg-1) and (12.3, 16.1, 15.9, 14.6 g kg-1 ) of fruit rind at Weeks 0, 3, 6, and 9 from KZN and LMP, respectively. This study revealed that canopy position can influence rind biochemical properties of 'Marsh' grapefruit during non-chilling postharvest cold storage. However, further studies are required to formulate and provide the citrus industries with adequate advice. [ABSTRACT FROM AUTHOR]

The physicochemical properties of citrus fruit play critical roles in its maturity and quality determination. Hence, this study investigated the effect of canopy position on physicochemical properties of ‘Marsh’ grapefruit across different production regions at harvest and after storage at 7.5 °C for 3, 6, and 9 weeks. The study also evaluated the use of BrimA as an adoptable internal quality and maturity parameter for ‘Marsh’ grapefruit. Fruit from inside canopy (IC) and outside canopy (OC) were harvested from KwaZulu-Natal (KZN) and Mpumalanga (MP) provinces in South Africa. Titratable acidity was determined by titration and calculation of the sugar/acid ratio (TSS/TA) was established while BrimA was derived from sugar and acid with tongue sensitivity index. Colour indices were measured using calibrated colorimeter while sugars were measured using high performance liquid chromatography (HPLC). At harvest, IC fruit from MP province were more luminous than the OC fruit while inverse results were recorded for fruit from KZN. At harvest, IC fruit had higher percentage of titratable acidity (TA) (2.73%) than OC fruit (2.40%) from MP, with opposite results from KZN. The BrimA showed a strong and positive correlation with TSS/TA (r = 0.9364). Overall, our result suggested that canopy position affect some physicochemical properties of ‘Marsh’ grapefruit. However, harvested fruit displayed a high level of maturity and quality over the period of cold storage. BrimA could potentially be used as an index of internal quality of grapefruit but further studies into the subject is required. [ABSTRACT FROM AUTHOR]

Rind biochemical concentrations and radical-scavenging activities of ‘Nules Clementine’ mandarin could play a significant role in the susceptibility of the fruit to various forms of physiological rind disorders. This study examined the effect of fruit position within tree canopy on biochemical concentrations and radical-scavenging activities of ‘Nules Clementine’ mandarin fruit rind after harvest at week 0 and after 3, 6 and 9 weeks of postharvest cold storage at 7.5 ± 0.5 °C. Biochemical concentrations and radical-scavenging activities of flavedo and albedo tissues of the rind were also examined. Fruit from inside canopy (IC) and outside canopy (OC) were harvested at commercial maturity in May 2015 and 2016 from Unifruiti and Swartvelei Farms located at Eastern Cape (EC) (33° 27′ 32″ S, 25° 34′ 79″ E) and Western Cape (WC) (19° 02′ 33.8″ S, 33° 41′ 17.24″ E) provinces of South Africa, respectively. Results showed that canopy position played a significant ( p < 0.001) role on total carotenoids, total phenolics and total flavonoids as well as rind dry matter, with OC fruit often characterised by higher biochemical concentrations than IC fruit during cold storage. The study further showed that production region influenced radical-scavenging activities and carbohydrate content of OC and IC fruit rind during cold storage. Radical-scavenging activities of OC fruit (61.2%) were higher than IC fruit (52.5%) from EC whereas radical-scavenging activities of IC fruit (67.1%) were higher than those of OC fruit (58.2%) from WC at harvest. Overall, this study revealed that fruit position within tree canopy influenced its rind biochemical concentrations and radical-scavenging activities. [ABSTRACT FROM AUTHOR]

• Phytohormonal changes in relation to citrus rind disorder was examined postharvest. • Fruit were harvested from inside and outside canopy position of the tree. • Endogenous levels of cytokinins (CK), auxins, isomers and conjugates were analysed. • Cis -zeatin-type CK concentrations were higher in outside canopy fruit postharvest. The role of phytohormones in mitigating or enhancing the incidence of non-chilling rind physiological disorder of citrus fruit is largely unknown. Therefore, this study attempted to elucidate cytokinins (CK) and auxin changes in 'Nules Clementine' mandarin fruit rind from different canopy positions during postharvest non-chilling cold storage regarding rind breakdown disorder (RBD). Fruit from the inside canopy (IC) and outside canopy (OC) positions of citrus trees were harvested at commercial maturity from Eastern Cape (EC) and Western Cape (WC) provinces of South Africa, respectively. Endogenous levels of CK, auxins, their isomers, and conjugates were analysed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer (MS/MS) equipped with an electrospray interface. Cis -zeatin-type cytokinins were significantly higher in the OC fruit than in the IC fruit from both provinces during cold storage. Whereas dihydrozeatin concentration (the most abundant CK) was significantly higher in fruit from IC (326.10 and 29.38 nmol kg−1) than in OC (65.75 and 17.72 nmol kg−1) fruit before cold storage, respectively. Fruit without rind disorder had lower CK - conjugates than fruit with the disorder. The IAA concentration was higher in the IC fruit (344.15 nmol kg−1) than in the OC fruit (194.20 nmol kg−1) from EC at week 0 while the IAA concentration of OC fruit from WC was below the limit of detection and IC fruit had 53.20 nmol kg−1 at week 0. Fruit without the disorder had more IAA concentration than fruit with RBD while indole-3-acetylaspartic acid (IAAsp) was higher in fruit with RBD than fruit without the disorder, indicating the preventive role of IAA in the incidence of the disorder. This study is the first to record the negative effect of IAAsp in RBD and revealed the crucial role and synergistic role of CK, IAA and their isomers in RBD of 'Nules Clementine' fruit. [ABSTRACT FROM AUTHOR]

There has been recent interest in pomegranate fruit production and research due to its high nutritional and health benefits. The increase in demand of the fruit necessitates the need to improve quality, storability and shelf life to meet consumers’ expectations of consistent supply of quality fruit. However, pomegranate fruit is susceptible to various postharvest quality problems including high weight loss, decay and susceptibility to physiological disorders such as chilling injury and husk scald. To improve fruit storability and shelf life, physical and chemical postharvest treatments have been applied. However, these treatments have varied effects on the external and internal quality attributes of fruit. This review therefore discusses the different postharvest treatments applied to enhance storage of pomegranate whole fruit and arils and highlights the effects of the treatments on the fruit quality. [ABSTRACT FROM AUTHOR]

Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity. The seeds of three different pomegranate cultivars ('Wonderful', 'Herskawitz', and 'Acco') were digested with an equal mixture of Pectinex Ultra SPL, Flavourzyme 100 L, and cellulase crude enzymes, at a concentration, pH, temperature, and time of 1.7%, 4.5, 40 °C, and 5 h, respectively. Enzymatic pretreatment of PS increased oil yield, PV, TPC, TCC, and DPPH radical scavenging capacity, but decreased the YI. The levels of K232, AV and TOTOX, fatty acids, phytosterols, RI, and FRAP, were not significantly affected by enzymatic pretreatment of PS. Principal component analysis (PCA) established that oil extracted from the 'Acco' seed after enzymatic pretreatment had higher yield, TPC, TCC, and DPPH radical scavenging capacity. Therefore, enzyme-pretreated 'Acco' pomegranate fruit seed is a source of quality seed oil with excellent antioxidant properties. [ABSTRACT FROM AUTHOR]

This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), α-citral (27.45%), β-citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 µL/mL and 30 µL/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 µL/mL) completely inhibited spore germination and reduced the decay severity of 'Wonderful' pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of 'Wonderful' pomegranate. [ABSTRACT FROM AUTHOR]

Some of the major processed horticultural commodities subjected to adulteration are powders, edible oils and juices. This review covers the recent application in the field of vibrational spectroscopic techniques (near and mid-infrared spectroscopy, Raman spectroscopy and hyperspectral imaging) for the determination of authenticity and adulteration in processed horticultural products with an emphasis on powders, edible oils and juices. The review highlights fundamental concepts, limitations and constraints associated with each spectroscopic technique in evaluating the authenticity and adulteration of processed horticultural products. Our findings suggest that the application of infrared spectroscopy (near and mid) is highly suitable for the assessment of powders, oils and juices, while Raman spectroscopy has shown potential in evaluating powders and edible oils. However, these spectroscopic tools still require improvement on measurement accessories and dynamic analytical methods for modern food inspection. Overall, the review of literature suggests that vibrational spectroscopy has the potential to fulfil the industrial need for quality control and authenticity assessment. [ABSTRACT FROM AUTHOR]

Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products. [ABSTRACT FROM AUTHOR]

This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries. [ABSTRACT FROM AUTHOR]

• Recent developments on application of edible coatings of stone fruit are discussed. • Addition of lipids to polysaccharide-based coatings increased coating moisture barrier properties. • Stone fruit responded well to the application of edible coatings. • Although there are various edible coatings, research has largely focused on lab-scale trials. • Future research direction should focus on technological readiness level of edible coatings application. Stone fruit, including peaches, nectarines, plums, apricots and cherries, are popular worldwide as a result of their high nutritional value and desirable taste. However, stone fruit are susceptible to various postharvest quality problems including high weight loss, decay, over ripeness and susceptibility to physiological disorders such as internal breakdown and chilling injury symptoms. In the quest to improve fruit storability and shelf life of stone fruit, a lot of research has focused on the postharvest application of edible coatings. However, these coatings have varied effects on the external and internal quality attributes of fruit and the effects are dependent on types of stone fruit. This review, therefore, discusses the different edible coatings applied to enhance storage of stone fruit, with a focus on coating formulation, properties and mode of action specific to stone fruit. Furthermore, gaps in the literature and future prospects of edible coating application on stone fruit are identified. [ABSTRACT FROM AUTHOR]

Abstract Rind biochemical properties play major roles in defence mechanisms against the incidence of rind physiological disorders of citrus fruit during cold storage. Hence, multivariate calibration models were developed to rapidly and non-destructively determine rind biochemical properties of citrus fruit from visible to near-infrared (Vis/NIR) spectra acquired by Vis/NIR spectroscopy using partial least square regression algorithm. To achieve optimum models for determination of each rind biochemical property, several mathematical pre-processing methods were explored, including no pre-treatment. However, special emphases were given to the best model statistics in terms of coefficient of determination (R2) and residual predictive deviation (RPD). Models were performed by critical examination of different wavelength ranges (visible, near-infrared and full regions) and combinations of fruit harvested from different production regions and acquired before (week 0) and after (week 9) cold storage. Results obtained showed excellent models for determining parameters such as sucrose (R2 = 0.99 and RPD = 11.42), total flavonoids (R2 = 0.99 and RPD = 12.37), and chlorophyll b (R2 = 0.97 and RPD = 5.67). This study reported the first application of Vis/NIR and chemometrics in determining the rind biochemical properties of 'Marsh' grapefruit rapidly and non-destructively. [ABSTRACT FROM AUTHOR]

Postharvest RP is a progressive rind physiological disorder affecting citrus fruit during postharvest storage, reducing external quality of the fruit. The disorder develops 3–5 weeks after harvest, making it difficult to detect during grading and sorting in commercial packing lines. The Vis/NIR spectroscopy and associated chemometric analytical methods were explored for non-destructive prediction of ‘Marsh’ grapefruit ( Citrus x paradisi MacFad) susceptibility to rind pitting. Reflectance Vis/NIR spectral data was acquired from fruit, just after harvest, using a laboratory bench-top monochromator NIR System equipped with a quartz halogen lamp and lead sulfide detector. Reference measurements for calibrating and validating PLS models included visual scores of RP and rind physico-chemical variables related to the disorder. The spectral data was correlated to RP scores and rind physico-chemical properties after eight weeks in cold storage and a week in shelf life. Good prediction of RP was obtained (R 2 p  = 0.78; RPD = 2.03; RMSEP = 1.41). Prediction models for rind physicochemical properties successfully developed and validated included rind total antioxidant capacity (R 2 p  = 0.95), β carotene (R 2 p  = 0.99), total carotenoids (R 2 p  = 0.92), chlorophyll a (R 2 p  = 0.89), chlorophyll b (R 2 p  = 0.93), dry matter (R 2 p  = 0.88), sucrose (R 2 p  = 0.91), glucose (R 2 p  = 0.93) and fructose (R 2 p  = 0.94). Principal component analysis successfully segregated fruit based on canopy position and susceptibility to rind pitting disorder. The ability of Vis/NIR spectroscopy coupled with chemometric analysis to cluster fruit based on canopy position is recommended as a secondary approach to discriminate fruit with high susceptibility to RP since RP occurrence was high on fruit from outside canopy. [ABSTRACT FROM AUTHOR]

Sweetness and flavour are desirable attributes used for quality control and assurance of citrus fruit, which are largely determined by total soluble solids (TSS), titrable acidity (TA) and TSS: TA ratio. However, the accuracies of TSS, TA and TSS: TA as flavour indices have been recently criticised. BrimA (Brix minus acids), on the other hand, is an accurate organoleptic parameter that has been shown to be highly related to sweetness and flavour of citrus fruit. In this study, the ability of visible to near infrared spectroscopy (Vis/NIRS), in reflectance mode, to non-destructively quantify BrimA, TSS, TA and TSS: TA ratio of ‘Valencia’ orange and ‘Star Ruby’ grapefruit was evaluated. Vis/NIR spectral data was acquired using a laboratory bench-top monochromator NIR Systems. Reference measurements and spectral datasets were subjected to partial least square (PLS) regression analysis. The best prediction models were observed for BrimA of ‘Valencia’ oranges with the coefficient of determination (R 2 ) = 0.958; root mean square error of prediction (RMSEP) = 0.006 and residual predictive deviation (RPD) = 3.96, followed by TSS: TA ratio (R 2 = 0.958; RMSEP = 0.605; RPD = 4.92). Good models for predicting flavor of grapefruit were also attained, with TSS having the best model (R 2 = 0.896, RMSEP = 0.308 and RPD = 2.94), followed by BrimA (R 2 = 0.858; RMSEP = 0.429; RPD = 2.45). These results demonstrated the ability of Vis/NIRS to non-destructively predict sweetness and flavour attributes of oranges and grapefruit. Vis/NIRS was recommended as a possible fast and accurate technique to be used for fruit discrimination based on flavour parameters during packing and for pricing of fruit in the market. [ABSTRACT FROM AUTHOR]

A portable NIR device, the SCiO™ molecular sensor (Consumer Physics Inc., Israel) operating in the range 740–1070 nm, was used to determine some ripening parameters, namely total soluble solids (TSS), titratable acidity (TA), and pH, of Primitivo wine grape cultivar. Data of Primitivo berries trained to Guyot (unilateral) and bush-vine (named in Italy as 'Alberello'), were collected in the vineyard with the device and compared with laboratory analysis during the 2019 and 2020 seasons. The calibration models provided similar results for both Guyot and Alberello; the TSS model with R2 = 0.97, RMSE = 1.33, and RPD = 5.76 for Guyot and with R2 = 0.97, RMSE = 1.41, and RPD = 5.31 for Alberello were the best models. Finally, the calibrated models were validated on a different dataset showing that the device is eligible for non-destructive assessments of ripening parameters of wine grape cultivars. The best results were obtained for the TSS model validation with R2 = 0.95; RMSE = 1.86, RPD = 4.07 for Guyot and R2 = 0.92, RMSE = 2.53, RPD = 3.17 for Alberello. • NIR was tested as a predictive tool for the determination of ripening parameters in grape. • Primitive wine grape cultivar was trained to two systems (Guyot and bush-vine). • TSS, TA and pH predictions were successful for both systems. • Pre-processing techniques with 1st derivative and SNV resulted in better performances. [ABSTRACT FROM AUTHOR]

Much attention and endeavor have been paid to developing biocompatible food packaging films. Here, ethyl cellulose (EC) and polyvinylpyrrolidone (PVP) were fabricated into films through a facile method, microfluidic spinning. Morphology observations showed that the fibers were neatly arranged with an average diameter of 1–4 μm. FTIR and X-ray diffraction analysis suggested the existence of good compatibility and interaction between EC and PVP. Thermogravimetric analysis demonstrated that PVP ameliorates the thermal properties; moreover, the tensile properties were improved, with tensile strength (TS) and Young's modulus up to 11.10 ± 1.04 MPa and 350.16 ± 45.46 MPa, respectively. The optimal formula was EC/PVP (2:3), of which the film displayed an enhanced TS of 4.61 ± 1.15 MPa and a modified water contact angle of 61.8 ± 4.4°, showing fine tensile and hydrophilic performance. This study provides a facile and green film fabrication method promising to be used for food wrapping. [Display omitted] • Ethyl cellulose and polyvinylpyrrolidone were used as the precursors. • Microfluidic spinning was used to produce micro-films with high surface area. • Films of neatly arranged microfibers exhibiting good properties were fabricated. • The films can be potentially used in food packaging applications. [ABSTRACT FROM AUTHOR]