Effect of composite edible coatings and abiotic stress on post harvest quality of fruits
Bibliographic record
Abstract
The post-harvest quality of perishable produce changes rapidly due to the accelerated rate of respiration, transpiration and ripening. The objective of this study was to determine the effect of pectin and alginate based composite coatings on the shelf life extension of cherry tomatoes and to study the effect of an abiotic stress on enhancing antioxidant properties of cranberries. Two composite coating formulations were evaluated, a pectin based formulation with 3% pectin, 1.35% sorbitol, 1.2% bees wax and 0.36% monoglycerides, and an alginate based formulation with 2% alginate, 1.35% sorbitol, 1.2% bees wax and 0.36% monoglycerides. Whole cherry tomatoes were coated with one of the composite coatings and air dried at room temperature for a period of 3 h, transferred to preformed plastic containers and stored at selected temperatures (4, 12 and 24°C) along with a control. Alginate coated cherry tomatoes were additionally dipped in 2% CaCl2 before drying to enhance film formation. Several quality parameters of the fruit - weight loss, respiration rate, color, texture, total soluble solids, titratable acidity, pH and total polyphenols were evaluated during selected time intervals. The control had a shelf life of 12, 15 and 18 days, at 24, 12 and 4°C, respectively, whereas both pectin and alginate coated samples had a respective shelf a life of 15, 18 and 21 days at 24, 12 and 4°C respectively demonstrating a 17-25% shelf-life enhancement. Overall, pectin coated cherry tomatoes had better quality in terms than alginate coated samples, both being better than control. Cranberry fruits were subjected to abiotic stress in hot water at 40, 50 and 60°C for 1-10 min and evaluated for enhanced anti-oxidant properties. Treated fruits were removed from the hot water, drained, air dried, packed in plastic containers and stored at 4°C for 24 h allowing the fruits to relax/repair the stress damage. Total polyphenols, color and texture changes were evaluated. The hot water hormesis treatment at 60°C for 1 min resulted in an increment of the total polyphenols from 120 mg (control) to 258 mg and also showed the maximum color difference (ÎE) of 12.8 likely because of the accumulation of polyphenols. Samples treated for 1 min at 40°C also improved the firmness of the fruit. Hence hot water hormesis shows the potential to enhance the nutritive values of the fruits which can be applied at commercial level to improve the marketability of the fresh produce.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.001 |
| Meta-epidemiology (broad) | 0.001 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".