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129 results on '"Mditshwa, Asanda"'

17. Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages.

Author

Mthembu, Sisanda S. L., Magwaza, Lembe S., Tesfay, Samson Z., and Mditshwa, Asanda

Subjects
BIOACTIVE glasses, KIWIFRUIT, PHENYLALANINE ammonia lyase, ASCORBATE oxidase, POLYPHENOL oxidase, BIOACTIVE compounds
Abstract

Kiwifruit exhibits a climacteric ripening pattern and has as an extremely perishable nature. Considering that high perishability leads to a loss in antioxidants and overall nutritional quality. This study aimed to examine the efficacy of enhanced freshness formulation (EFF), a hexanal-based formulation containing antioxidants such as geraniol, α-tocopherol and ascorbic acid, on maintaining the bioactive compounds of gold kiwifruit (cv. 'Y368') harvested at two maturity stages. Kiwifruits were treated with three treatments, namely, control (untreated fruit), 0.01 and 0.02% (v/v) EFF. Fruits were treated with 8 weeks of cold storage at 0°C and 90% relative humidity, then transferred to 20°C for 8 days. Three bioactive compounds (ascorbic acid, total phenolics and flavonoids), antioxidant capacities using DPPH and FRAP assays, polyphenol oxidase, ascorbate oxidase, phenylalanine and tyrosine ammonia lyase enzyme activities were evaluated. The results showed that EFF significantly (p < 0.05) influenced bioactive compounds, antioxidant capacities and the activity of enzymes involved in the synthesis and oxidation of bioactive compounds. The maturity stage significantly influenced the content of bioactive compounds. Later harvested kiwifruit had greater content of bioactive compounds, compared to earlier harvested kiwifruit. The total phenolic content was 0.77, 1.09 and 1.22 mg GAE g-1 FW for control, 0.01 and 0.02% EFF, respectively. The FRAP antioxidant concentration was 0.76, 0.91 and 0.96 μmol Fe (II) g-1 FW for control, 0.01 and 0.02% EFF. The findings illustrate the capacity of EFF to optimize bioactive compounds and storability of kiwifruit during postharvest storage. [ABSTRACT FROM AUTHOR]

Published
2024
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32. Emerging approaches to determine maturity of citrus fruit.

Author

Gupta, Arun Kumar, Pathak, Urbi, Tongbram, Thoithoi, Medhi, Manisha, Terdwongworakul, Anupun, Magwaza, Lembe Samukelo, Mditshwa, Asanda, Chen, Tao, and Mishra, Poonam

Abstract

Owing to their health-boosting properties and other appreciable properties, citrus fruit is widely consumed and commercialized worldwide. Destination markets around the world vary in their fruit quality requirements and are also highly influenced by climatic conditions, agronomical and postharvest practices. Hence, harvesting decisions are arduous. Maturity indices in citrus fruit are highly variable and dependent on the species and varieties, growing regions, and destination markets. For decades, determination of the maturity of citrus fruit and predicting the near time of harvesting was a challenge for producers, researchers, and food safety agencies. Thus, the current review provides a correlation between maturity and internal components and an overview of techniques of maturity determination for citrus fruits. Also, stress has been given to the destructive and nondestructive methods to determine the maturity level of different citrus species. The techniques presented in this review portray continuous productiveness as an excellent quality assessment, particularly as ripening and maturity analysis tools for citrus fruits. Traditional techniques are time-consuming, laborious, costly, destructive, and tedious. Thus, these nondestructive techniques hold great potential to replace conventional procedures. [ABSTRACT FROM AUTHOR]

Published
2022
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33. Emerging approaches to determine maturity of citrus fruit

Author

Gupta, Arun Kumar, primary, Pathak, Urbi, additional, Tongbram, Thoithoi, additional, Medhi, Manisha, additional, Terdwongworakul, Anupun, additional, Magwaza, Lembe Samukelo, additional, Mditshwa, Asanda, additional, Chen, Tao, additional, and Mishra, Poonam, additional

Published
2021
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44. Discrimination of Tomato Plants (Solanum lycopersicum) Grown under Anaerobic Baffled Reactor Effluent, Nitrified Urine Concentrates and Commercial Hydroponic Fertilizer Regimes Using Simulated Sensor Spectral Settings

Author

Sibanda, Mbulisi, primary, Mutanga, Onisimo, additional, Magwaza, Lembe S., additional, Dube, Timothy, additional, Magwaza, Shirly T., additional, Odindo, Alfred O., additional, Mditshwa, Asanda, additional, and Mafongoya, Paramu L., additional

Published
2019
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49. The potential of postharvest silicon dips to regulate phenolics in citrus peel as a method to mitigate chilling injury in lemons

Author

Mditshwa, Asanda, Bower, John P, Bertling, Isa, Mathaba, Nhlanhla, and Tesfay, Samson Z

Abstract

This study investigated the ability of silicon dips to enhance the phenolic content in order to reduce the incidence of chilling injury in lemon fruit. Fruits were obtained from two farms and dipped in 0, 50, 150 and 250 mg L-1 solutions of K2SiO3 for 30 min and afterward, fruit were air dried and waxed. Thereafter, fruits were stored at -0.5°C and sampled after 28 days for evaluation of phenolic content and chilling injury symptoms. Chilling susceptible fruit sourced from Ithala farm had significantly lower phenolics and flavonoids concentration when compared with chilling resistant lemons from Ukulinga farm. Phenolic and flavonoids content was improved by dipping fruit in silicon for almost all the concentrations. Moreover, 50 mg L-1 reduced the occurrence of chilling injury symptoms whilst high silicon concentrations increased chilling injury. In conclusion, silicon dips have an ability to reduce chilling injury symptoms in lemons; however, low concentrations should be used.Keywords: Silicon, lemon, antioxidants, phenolics, chilling injuryAfrican Journal of Biotechnology, Vol. 12(13), pp. 1482-1489

Published
2016

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