Article
Agriculture, Multidisciplinary
Farnaz Rezaiyan Attar, Naser Sedaghat, Atena Pasban, Samira Yeganehzad, Mohammad Ali Hesarinejad
Summary: This research investigated the effects of different packaging conditions and chitosan coating on the quality of fresh in-hull pistachios. The results showed that high molecular weight chitosan coatings and modified atmosphere packaging effectively preserved the quality attributes and extended the shelf life of the pistachios.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Agronomy
Ayse Tulin Oz, Arfan Ali
Summary: Hexanal vapor treatments at concentrations of 0.01% and 0.02% delay senescence, retain quality, reduce water loss, suppress decay and microbial growth, and prolong the storage period of 'Abbas' figs.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Entomology
Hasan Jalali, Fatemeh Nazoori, Seyed Hossein Mirdehghan, Hamid Reza Karimi
Summary: The present study investigated the effects of preharvest application of calcium oxide 1% (CaO), gamma-aminobutyric acid 20 mM (GABA), and the combined treatment of CaO and GABA on the shelf life and quality of fresh pistachio during cold storage. The results showed that treated fruits had decreased firmness and lipid content in the hull and kernel, but increased phenolic compounds, antioxidant activity, malondialdehyde content in the hull, and anthocyanin content in the kernel and hull. The CaO + GABA treatment was identified as the best for maintaining antioxidant properties and overall fruit quality during storage.
JOURNAL OF STORED PRODUCTS RESEARCH
(2023)
Article
Food Science & Technology
Ting-ting Lei, Jing Qian, Cheng Yin
Summary: The study found that the use of microporous film and modified atmosphere packaging (MAP) can extend the postharvest storage of strawberries. The optimal storage atmosphere for strawberries was determined to be 10 kPa O-2 + 10 kPa CO2, which could be achieved and maintained using a microporous film with 100 μm perforations. Additionally, the use of active MAP increased the accumulation of polyphenol compounds and prolonged the shelf-life of strawberries.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qianqian Jiang, Wenting Zhao, Shuang Zhao, Pan Wang, Yubin Wang, Yuanyuan Zhao, Xiaoyan Zhao, Dan Wang
Summary: The quality and flavor of fresh-cut potatoes during storage are greatly affected by packaging methods. The modified-atmosphere packaging with 30% CO2/70% N2 was found to be more effective in preserving the sensory attributes and inhibiting the development of off-flavors.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Horticulture
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Sepideh Khorasani, Jesus Simal-Gandara
Summary: In this study, an electrospun nanofibers-based packaging film was used to increase the shelf life of fresh in-hull pistachios and reduce contamination by aflatoxin-producing fungi. The nanocomposite demonstrated strong antifungal activity against mycotoxigenic fungi, including Aspergillus flavus.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Xuefei Hou, Haolan Zhao, Liting Yan, Shuang Li, Xiangning Chen, Junfeng Fan
Summary: This study investigated the effects of different concentrations of CO2 in modified atmosphere packaging on the preservation shelf life of boneless beef knuckle and the changes in the bacterial community. The results showed that group 25%CO2+35%N2 had the longest shelf life and CO2 significantly inhibited the growth of Pseudomonas bacteria.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mai Al-Dairi, Pankaj B. Pathare, Rashid Al-Yahyai, Umezuruike Linus Opara
Summary: Mechanical damage during transportation is a major issue for fresh produce, causing economic losses and food safety concerns. Understanding the factors affecting such damage is crucial for reducing postharvest losses.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuge Guan, Yaru Ji, Xiaozhe Yang, Linjiang Pang, Jiyu Cheng, Xinghua Lu, Jian Zheng, Liqing Yin, Wenzhong Hu
Summary: Packaging plays a critical role in maintaining the quality and safety of fresh-cut fruits and vegetables. This study evaluated the effectiveness of five different packaging films for fresh-cut cabbage and found that polyvinylidene chloride (PVDC) was the most efficient in preserving color, inhibiting enzymatic browning, reducing weight loss, and maintaining antioxidant activity. Polyethylene exhibited the lowest microbial counts, while the poly (butylene adipate-co-terephthalate)/poly lactic acid group showed superior inhibition of yeast and mold. Based on sensory evaluation, physiological quality, antioxidant activity, and microbial safety, PVDC film was identified as the best packaging choice for fresh-cut red cabbage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Meng Cheng, Xiaoran Yan, Yingjun Cui, Minjie Han, Yirong Wang, Juan Wang, Rongfei Zhang, Xiangyou Wang
Summary: This study investigated the influence of red cabbage anthocyanin extract on the properties of active packaging films and found that the electrostatic interaction enhanced the stability of anthocyanins in the films and the fastest release rate was observed in distilled water.
Review
Horticulture
Maria Concetta Strano, Giuseppe Altieri, Maria Allegra, Giovanni Carlo Di Renzo, Giuliana Paterna, Attilio Matera, Francesco Genovese
Summary: Citrus spp. are the largest fruit source for human consumption in the Mediterranean basin. However, postharvest losses caused by diseases and metabolic disorders can reach 30 to 50% of total production. This article critically reviews the current knowledge about sustainable strategies and advanced postharvest handling and storage technologies, in order to reduce losses and preserve quality.
Review
Food Science & Technology
Renata A. Amaral, Carlos A. Pinto, Vasco Lima, Jessica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba, Jorge A. Saraiva
Summary: Fresh fish is highly perishable and has a short shelf-life, but chemical-based preservation methods like vacuum packaging, modified atmosphere packaging, and active packaging can slow down its deterioration. These methods can be applied alone or in combination, often involving organic acids and natural extracts combined with icing systems. Overall, these chemical-based strategies positively impact the quality and shelf-life of fresh fish.
Article
Food Science & Technology
Behjat Tajeddin, Ahmad Shakerardekani
Summary: This study investigated the effects of various packaging and storage conditions on fresh pistachios and found that modified atmosphere packaging significantly extended the shelf-life of the pistachios. Among the different treatments, the use of a mixture of 83%N-2 + 15%CO2 + 2%O-2 in the packaging of fresh clustered pistachios for a 3-month storage period was particularly effective.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Charinee Winotapun, Ajcharaporn Aontee, Jintapatee Inyai, Boonsita Pinsuwan, Witchuda Daud
Summary: The study demonstrates that laser perforation on a polyethylene terephthalate/polyethylene laminated film can create microholes with adjustable patterns, with surface deformation and microhole formation becoming more pronounced with higher fluence.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Multidisciplinary
Cassamo U. Mussagy, Fabiane O. Farias, Josana C. Sasaki, Mateus Scontri, Flavio Picheli, Valeria C. Santos-Ebinuma, Henriette M. C. de Azeredo, Adalberto Pessoa, Rondinelli D. Herculano
Summary: Food waste and consumer safety are important issues that require improved packaging systems. A new packaging material formulated with bio-based sodium alginate and choline-based deep eutectic solvents has been created to enhance food safety and longevity. Coated strawberries using this material showed longer shelf life, inhibited microbial proliferation, and had less weight loss.
MATERIALS TODAY CHEMISTRY
(2023)
Article
Agronomy
Shahin Gheysarbigi, Seyed Hossein Mirdehghan, Mahmood Ghasemnezhad, Fatemeh Nazoori
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2020)
Article
Agronomy
Abdollatif Sheikhi, Seyed Hossein Mirdehghan, Mohammad Mehdi Arab, Maliheh Eftekhari, Hamed Ahmadi, Saeid Jamshidi, Shahin Gheysarbigi
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi, Ahmad Shakerardekani, Seyed Hossein Mirdehghan
Summary: The study demonstrated that alginate edible coating enriched with thyme essential oil maintained higher phenolic content and antioxidant activity in fresh pistachios, while inhibiting mold and yeast growth. After 39 days of storage, fruits treated with thyme oil showed minimal changes in saturated and unsaturated fatty acids.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Fatemeh Nazoori, Elaheh ZamaniBahramabadi, Seyed Hossein Mirdehghan, Arezoo Rafie
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Leila Taghipour, Majid Rahemi, Pedram Assar, Seyed Hossein Mirdehghan, Asghar Ramezanian
Summary: The study found that intermittent warming during cold storage of pomegranate could increase enzymatic antioxidant activity and phenolic content, reduce polyphenol oxidase (PPO) activity, and consequently decrease chilling injury damage to the fruit.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Fatemeh Nazoori, Elaheh ZamaniBahramabadi, Batool Hosseinipoor, Seyed Hossein Mirdehghan
Summary: The study investigated the effect of different levels of polyethylene packaging perforation and storage time on the preservation of pistachios. The results showed that 1.5% perforation level was most effective in inhibiting hull browning and decay, while also maintaining the firmness and color of the kernels. Lower and higher perforation levels are recommended for 30 and 60 days of storage, respectively.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Review
Plant Sciences
Kourosh Vahdati, Saadat Sarikhani, Mohammad Mehdi Arab, Charles A. Leslie, Abhaya M. Dandekar, Neus Aleta, Beatriz Bielsa, Thomas M. Gradziel, Alvaro Montesinos, Maria Jose Rubio-Cabetas, Gina M. Sideli, Uemit Serdar, Burak Akyuez, Gabriele Loris Beccaro, Dario Donno, Merce Rovira, Louise Ferguson, Mohammad Akbari, Abdollatif Sheikhi, Adriana F. Sestras, Salih Kafkas, Aibibula Paizila, Mahmoud Reza Roozban, Amandeep Kaur, Srijana Panta, Lu Zhang, Radu E. Sestras, Shawn A. Mehlenbacher
Summary: The production and consumption of nuts are increasing globally due to economic returns and nutrition. Grafting, an ancient horticultural practice, is used in nut crops to manipulate scion phenotype and productivity, enhancing yield and quality. Understanding rootstock-scion interactions will contribute to developing new resilient rootstocks to combat climate change, diseases, and pests in nut crops.
Article
Agronomy
Maryam Saeedi, Seyed Hossein Mirdehghan, Fatemeh Nazoori, Majid Esmaeilizadeh, Mahmoud Koushesh Saba
Summary: Spraying fresh in-hull pistachio fruit with GABA, CaO, and their combination can reduce weight loss and color change, maintain antioxidant activity of kernel, and lower respiration rate and microbial activity. The GABA + CaO treatment showed the best effect in maintaining the physical, biochemical, and visual characteristics of fresh pistachio for marketing purposes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Fatemeh Nazoori, Sima Afrashteh, Seyed Hossein Mirdehghan
Summary: Combined treatment with calcium oxide, gamma-aminobutyric acid, and carboxymethyl cellulose can improve the quality and shelf life of in-hull pistachios, reducing weight loss and maintaining physical and biochemical characteristics.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
H. R. Roosta, F. Mohammadian, M. Raghami, M. Hamidpour, S. H. Mirdehghan
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
(2020)
Article
Horticulture
Hamid Reza Karimi, Fateme Zarei, Seyed Hossein Mirdehghan, Ali Akbar Mohammadi Mirik, Ali Sarkhosh
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2020)
Article
Horticulture
H. R. Karimi, N. Beniaz, A. A. Mohammadi Mirik
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2019)