Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods

Topic Information

Dear Colleagues,

We are pleased to invite you to submit an original research article to this Topic, entitled “Recent advances and insights in Storage, spoilage and shelf life of foods.” Biological materials inherently deteriorate and spoil with the passage of time. The amount of deterioration and spoilage cannot be completely checked; however, it is necessary to slow this rate of deterioration and spoilage as much as possible through processing, storage and handling. A dependable/consistent food supply plays a major role in food security and sustainable food systems. Agricultural production has received considerable attention in maintaining food security and sustainability, but food storage, spoilage and shelf life, which play major roles in sustainability and food security, have received much less attention. Food spoilage by various agents/means during storage is a major concern for the food industry. However, most spoilage of food meant for consumption is caused by microorganisms, which effectively compete with humans for valuable food resources. Microorganism contamination during storage and certain pathogens are mainly responsible for this type of spoilage. Oxidation is also another major cause of degradation of materials and foods. Natural and safe chemicals can be applied to food contamination and deterioration. In addition, reducing food loss and waste is critical for creating a zero hunger world. Target 12.3 of the Sustainable Development Goals calls for halving the amount of per capita global food waste at the retail and consumer levels by 2030. The goal of food scientists in particular is to ensure the sustainable supply of agricultural commodities that are provided for the nutritional requirements of consumers and to reduce food waste. In this Topic, we invite experts to submit research or review articles that are related to food spoilage and shelf life. This should include recent advances in this inter-disciplinary field (agriculture, food science, food engineering, material science, chemistry and microbiology) along with any relevant updates in food regulatory policies that are already in place. Topics will include advances in research toward preventing food spoilage, enhancing shelf life and monitoring conditions during storage. Other related topics that could be included are as follows:

• Interdisciplinary insights and technologies for preventing food spoilage;
• Biological threats to food during handling, storage and transportation;
• Shelf-life determinants;
• Spoilage reduction and improvement in safety in the food supply chain;
• Adulterant and contaminant detection;
• Early detection;
• Shelf-life prediction and simulation models;
• Risk management and assessment.

Prof. Dr. Salam A. Ibrahim
Dr. Sulaiman Omar Aljaloud
Dr. B. N. Dar
Dr. Ammar Al-Temimi
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600
Beverages beverages	3.0	6.1	2015	19.1 Days	CHF 1600
Dairy dairy	-	4.4	2020	27.8 Days	CHF 1200
Fermentation fermentation	3.3	3.8	2015	15.4 Days	CHF 2100
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900

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Published Papers (13 papers)

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13 pages, 1562 KiB  

Open AccessArticle

Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets

by Agnieszka Palka and Aleksandra Wilczyńska

Foods 2023, 12(14), 2733; https://doi.org/10.3390/foods12142733 - 18 Jul 2023

Cited by 6 | Viewed by 2310

Abstract

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality [...] Read more.

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets’ quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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27 pages, 860 KiB  

Open AccessReview

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

by Doriane Martin, Catherine Joly, Coralie Dupas-Farrugia, Isabelle Adt, Nadia Oulahal and Pascal Degraeve

Foods 2023, 12(14), 2657; https://doi.org/10.3390/foods12142657 - 10 Jul 2023

Cited by 6 | Viewed by 2579

Abstract

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its [...] Read more.

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as “electronic nose” allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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19 pages, 5923 KiB  

Open AccessArticle

Transcriptomic Analysis Reveals Genes Associated with the Regulation of Peach Fruit Softening and Senescence during Storage

by Shaolei Guo, Ruijuan Ma, Jianlan Xu, Binbin Zhang, Mingliang Yu and Zhihong Gao

Foods 2023, 12(8), 1648; https://doi.org/10.3390/foods12081648 - 14 Apr 2023

Cited by 3 | Viewed by 2444

Abstract

Peach (Prunus persica (L.) Batsch) is a highly desirable fruit that is consumed around the world. However, the peach fruit is highly perishable after harvest, a characteristic that limits the distribution and supply to the market and causes heavy economic losses. Thus, [...] Read more.

Peach (Prunus persica (L.) Batsch) is a highly desirable fruit that is consumed around the world. However, the peach fruit is highly perishable after harvest, a characteristic that limits the distribution and supply to the market and causes heavy economic losses. Thus, peach fruit softening and senescence after harvest urgently need to be addressed. In the current study, transcriptomic analysis was performed to identify candidate genes associated with peach fruit softening and senescence, comparing peach fruit from cultivars with different flesh textures, namely melting and stony hard (SH) flesh textures during storage at room temperature. The mitogen-activated protein kinase signaling pathway-plant and plant hormone signal transduction pathways were associated with peach fruit softening and senescence according to the Venn diagram analysis and weighted gene co-expression network analysis. The expression levels of seven genes, including Prupe.1G034300, Prupe.2G176900, Prupe.3G024700, Prupe.3G098100, Prupe.6G226100, Prupe.7G234800, and Prupe.7G247500, were higher in melting peach fruit than in SH peach fruit during storage. Furthermore, the SH peach fruit softened rapidly after 1-naphthylacetic acid treatment, during which the levels of expression of these seven genes, determined by a quantitative reverse transcription polymerase chain reaction, were strongly induced and upregulated. Thus, these seven genes may play essential roles in regulating peach fruit softening and senescence. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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13 pages, 5913 KiB  

Open AccessArticle

Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze–Thawed Mongolian Cheese

by Xueyan Yun, Yawen Deng, Yangyang Wang, Yueyuan Lu and Tungalag Dong

Foods 2023, 12(8), 1567; https://doi.org/10.3390/foods12081567 - 7 Apr 2023

Viewed by 5176

Abstract

To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze–thaw process and maintain shelf life, Mongolian cheese was frozen at −10, −20, and −30 °C, then thawed at microwave or room temperature. Results showed that LFE [...] Read more.

To verify whether a low-frequency electromagnetic field (LFE field) can help reduce structural damage during the freeze–thaw process and maintain shelf life, Mongolian cheese was frozen at −10, −20, and −30 °C, then thawed at microwave or room temperature. Results showed that LFE field-assisted frozen treatment could reduce ice crystal size and protect the protein matrix structure of cheese. Frozen–thawed cheese retained 96.5% of its hardness and showed no significant difference from the fresh one in elasticity, cohesion, and chewiness. Frozen cheese showed similar but slower ripening behavior during storage, suggesting a potential application of the LFE field in the frozen storage of high-protein foods. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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16 pages, 436 KiB  

Open AccessArticle

Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors

by Paul Wunderlich, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg and Helene Dörksen

Foods 2023, 12(6), 1347; https://doi.org/10.3390/foods12061347 - 22 Mar 2023

Cited by 5 | Viewed by 3147

Abstract

The waste of food presents a challenge for achieving a sustainable world. In Germany alone, over 10 million tonnes of food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still [...] Read more.

The waste of food presents a challenge for achieving a sustainable world. In Germany alone, over 10 million tonnes of food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still edible food due to the expiration of its best-before date. Best-before dates currently include large safety margins, but more precise and cost effective prediction techniques are required. To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. This provides a more accurate and cost-efficient alternative to current best-before date determination methods, reducing food waste, saving resources, and improving food safety by reducing the risk of consumers consuming spoiled food. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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16 pages, 6006 KiB  

Open AccessArticle

Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (Ctenopharyngodon idella) Muscle

by Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu and Wenshui Xia

Foods 2023, 12(1), 140; https://doi.org/10.3390/foods12010140 - 27 Dec 2022

Cited by 4 | Viewed by 2399

Abstract

Alterations of apoptosis have notable influences on flesh quality, but the mechanism is still unclear. Thus, apoptotic behaviors and related triggering mechanisms need to be explored. Fish muscle was prepared and stored at 4 °C for 0, 24, 48, 72, 96, and 120 [...] Read more.

Alterations of apoptosis have notable influences on flesh quality, but the mechanism is still unclear. Thus, apoptotic behaviors and related triggering mechanisms need to be explored. Fish muscle was prepared and stored at 4 °C for 0, 24, 48, 72, 96, and 120 h for apoptosis analysis. Results showed that positive apoptotic nuclei were positively correlated with drop loss and negatively correlated with shear force and water holding capacity (p < 0.05). Results showed that the triggering apoptotic mechanisms were involved with enhanced transcriptional levels of caspase-2, 3, 7, 8, and 9 through mitochondria and death receptor pathways in the muscle of grass carp. The decreased ATP content, changed cytochrome c redox state, increased protein levels of HSP27 and HSP 90, and enhanced activity of cathepsin (B, L, and D), calpain, and serine proteinase were involved in apoptosis activations. Results indicated that caspases, energy metabolism, cytochrome c redox state, heat shock protein expressions, and protease activities played critical roles in apoptosis alterations in carp muscle during refrigerated storage. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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18 pages, 3196 KiB  

Open AccessArticle

Biochemical Mechanism of Fresh-Cut Lotus (Nelumbo nucifera Gaertn.) Root with Exogenous Melatonin Treatment by Multiomics Analysis

by Ting Min, Keyan Lu, Jinhui Chen, Lifang Niu, Qiong Lin, Yang Yi, Wenfu Hou, Youwei Ai and Hongxun Wang

Foods 2023, 12(1), 44; https://doi.org/10.3390/foods12010044 - 22 Dec 2022

Cited by 12 | Viewed by 3252

Abstract

Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still unclear. In this study, fresh-cut lotus root slices [...] Read more.

Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still unclear. In this study, fresh-cut lotus root slices were treated with melatonin, the physical signs of browning were tested, and then the selected samples (0 d, 6 d, 12 d) were used in multiomics analysis. Fresh-cut lotus root slices with a thickness of 4 mm were soaked in a 40 mmol/L melatonin solution for 10 min; then, the slices were packed in pallets and packages and stored at 10 ± 1 °C. The results show that the 40 mmol/L melatonin selected for repressing the browning of lotus roots significantly delayed the decrease in water, total soluble solid content, and Vitamin C, decreased the growth of microorganisms, enhanced total phenolic content, improved total antioxidant capacity, and decreased ·OH, H₂O₂, and O₂⁻· contents. Moreover, this treatment enhanced phenylalanine ammonialyase, polyphenol oxidase, superoxide dismutase, and catalase activities and reduced peroxidase activities and soluble quinones. NnSOD (104590242), NnCAT (104609297), and some NnPOD genes showed a similar transcript accumulation pattern with enzyme activity. It can be seen from these results that exogenous melatonin accelerated an enhancement in the antioxidant system and AsA-GSH cycle system by regulating ROS-metabolism-related genes, thereby improving the capacity to withstand browning and the quality of lotus root slices. The microbiome also showed that melatonin suppressed the fertility of spoilage organisms, such as Pseudomonas, Tolumonas, Acinetobacter, Stenotrophomonas, and Proteobacteria. Metabonomics data uncovered that the metabolites of flavonoid biosynthesis, phenylpropanoid biosynthesis, tyrosine metabolism, and phenylalanine metabolism were involved in the process. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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13 pages, 882 KiB  

Open AccessArticle

Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil

by Ziwei Wang, Fujun Liu, Ying Luo, Xiangbo Zeng, Xuechen Pei, Guanhua Zhao, Min Zhang, Dayong Zhou and Fawen Yin

Foods 2022, 11(23), 3768; https://doi.org/10.3390/foods11233768 - 23 Nov 2022

Cited by 20 | Viewed by 2595

Abstract

Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a [...] Read more.

Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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11 pages, 462 KiB  

Open AccessArticle

The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

by Esra Balikçi, Yesim Özogul, Nikheel Bhojraj Rathod, Fatih Özogul and Salam A. Ibrahim

Foods 2022, 11(18), 2845; https://doi.org/10.3390/foods11182845 - 14 Sep 2022

Cited by 4 | Viewed by 2637

Abstract

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) [...] Read more.

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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12 pages, 278 KiB  

Open AccessArticle

Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties

by Kartik Shah, Prafulla Salunke and Lloyd Metzger

Dairy 2022, 3(3), 565-576; https://doi.org/10.3390/dairy3030040 - 8 Aug 2022

Cited by 3 | Viewed by 5228

Abstract

The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry milk (NDM), and milk protein concentrates (MPC), can result in a variation in the functional properties of the powders. The objective of this study was [...] Read more.

The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry milk (NDM), and milk protein concentrates (MPC), can result in a variation in the functional properties of the powders. The objective of this study was to evaluate the effects of the storage of various milk powders (SMP, NDM, MPC40, and MPC70) on their functional properties. Three different lots of the powders were collected from US manufacturers and were analyzed for functional properties after 3, 9, and 15 months of storage at 25 °C. Additionally, this study also evaluated the effects of seasonal variation on the functionality of SMP and NDM. Functional properties, such as solubility, emulsification ability index (EAI), foaming, and surface hydrophobicity index (SHI), were evaluated at each storage time point. The solubility of MPC70 and the foam overrun of SMP, MPC40, and MPC70 decreased significantly (p < 0.05) with an increase in the storage time. The emulsification properties of MPC70 were significantly higher than other powders. Except for foam drainage, there was no effect of the season on the SMP and NDM functional properties. The storage of milk powders has an impact on some functional properties, and a proper selection of powders based on end-use is recommended. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

15 pages, 1163 KiB  

Open AccessArticle

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

by Zhenying Liu, Liang Xu, Pingping Song, Cui Wu, Bo Xu, Zhuojun Li and Zhimao Chao

Foods 2022, 11(15), 2320; https://doi.org/10.3390/foods11152320 - 3 Aug 2022

Cited by 8 | Viewed by 3124

Abstract

To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As [...] Read more.

To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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16 pages, 5347 KiB  

Open AccessArticle

Effects of Harvest Maturity on the Fruit Quality of Different Flesh-Type Peach Stored at Near-Freezing Point Temperature

by Binbin Zhang, Xingxing Chen, Na Wang, Shaolei Guo, Weibing Jiang, Mingliang Yu and Ruijuan Ma

Foods 2022, 11(15), 2200; https://doi.org/10.3390/foods11152200 - 24 Jul 2022

Cited by 5 | Viewed by 3000

Abstract

To investigate the peach fruit flesh types (soft-melting, hard-melting, stonyhard and non-melting) and harvest maturity level suitable for near-freezing temperature storage (NFTS), eight peach cultivars that had four flesh types were used as test materials. Changes in fruit respiration intensity and ethylene release [...] Read more.

To investigate the peach fruit flesh types (soft-melting, hard-melting, stonyhard and non-melting) and harvest maturity level suitable for near-freezing temperature storage (NFTS), eight peach cultivars that had four flesh types were used as test materials. Changes in fruit respiration intensity and ethylene release rates, as well as the differences in quality indexes, such as soluble solids content (SSC), firmness, color difference, pigment content, soluble sugar and organic acid component content, of three fruit maturity levels (70%, 80% and 90% maturity) under NFTS conditions were analyzed and compared. The fruit quality indexes of peach having different maturity levels and flesh types changed little during NFTS. The SSC and total sugar content of hard-melting and stonyhard peach fruit were higher than those of other flesh types during NFTS. Those fruit maintained greater firmness at the end of the storage period. The differences in respiration intensity and ethylene release rate were small, but for fruit coloring, hard-melting fruit performed better than stonyhard fruit. The 80%, compared with the 90%, maturity stage maintained more fruit moisture, had less fruit mass loss and maintained a greater edible firmness. It effectively impeded the fruit senescence process and was the most suitable maturity for NFTS. Thus, the hard-melting peach maintained the highest commercial value and desirable storage characteristics under NFTS conditions, and its 80% maturity level was the most suitable for NFTS. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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16 pages, 3394 KiB  

Open AccessArticle

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

by Hongbo Li, Shuang Lv, Li Feng, Peng Peng, Liangbin Hu, Zhenbin Liu, Subrota Hati, Chitrakar Bimal and Haizhen Mo

Foods 2022, 11(14), 2113; https://doi.org/10.3390/foods11142113 - 15 Jul 2022

Cited by 11 | Viewed by 2618

Abstract

As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest [...] Read more.

As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone. Full article

(This article belongs to the Topic Recent Advances and Insights in Storage, Spoilage and Shelf Life of Foods)

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