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Zhe Wang - One of the best experts on this subject based on the ideXlab platform.
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modified humidity clamshells to reduce moisture loss and extend storage life of Small Fruits
Food Packaging and Shelf Life, 2019Co-Authors: Jinhe Bai, Elizabeth A Baldwin, Eleni Tsantili, Anne Plotto, Xiuxiu Sun, Libin Wang, Mina Kafkaletou, Zhe WangAbstract:Abstract Water loss is one of the major causes for the food loss and waste of Small Fruits, both in the retail market and at the consumer level. A modified humidity (MH) one-pound (˜454 g) clamshell was designed for Small fruit packaging and was compared to a typical commercial (COM) clamshell for several Small Fruits held in cold (0–6 °C), refrigerated shelf (10 °C) and room (19–25 °C) temperatures, typical in the industry for shipment, storage and marketing. Water loss of litchis, sweet cherries, strawberries, blueberries, Chinese bayberries, apricots, loquats and cherry tomatoes packaged in the COM clamshells was 1.2–4.5-fold more than for MH clamshells. Quality attributes of the packaged Fruits were generally better maintained in the MH clamshells, especially for those attributes susceptible to water deficit, such as shriveling, desiccation-induced browning and/or drying of pedicels in cherries, calyx of strawberries, pericarp of litchis, peel shriveling of cherry tomatoes and softening of blueberries and strawberries. The modification of the internal clamshell atmosphere was minor to moderate (mostly less than 1 kPa change, with a maximum change of 3.6 kPa which is still minor for O2, but is probably not so for CO2). MH clamshells could be problematic in some cases because it is more prone to condensation especially when raising temperature from cold storage to room temperature during marketing. Overall, the MH clamshells substantively reduced water loss, maintained fresh fruit quality and extended storage life of Small Fruits without excessively modifying the package atmosphere and inducing decay.
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new clamshells to decrease moisture loss and extend storage life of Small Fruits
Proceedings of the Florida State Horticultural Society, 2018Co-Authors: Jinhe Bai, Elizabeth A Baldwin, Anne Plotto, Xiuxiu Sun, Libin Wang, Zhe Wang, Jan Narciso, Clark SeavertAbstract:A humidity efficient one-pound clamshell was designed for Small fruit packaging. Quality attributes and shelf-life of lychee, sweet cherry, strawberry, blueberry, Chinese bayberry, and loquat Fruits packaged in the new clamshells and commercial clamshells were compared during storage at 0 °C, 5 °C, 10 °C, and/or 20 °C. Water loss of fruit in the new clamshells decreased by at least 62%, in comparison to commercial clamshells at all storage temperatures. As a result, fruit in the new clamshells had less surface shriveling and flesh softening (cherry, strawberry, and blueberry), stem (cherry) and calyx (strawberry) browning and drying, and pericarp browning (lychee).
Dunja Šamec - One of the best experts on this subject based on the ideXlab platform.
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Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage
International Journal of Food Properties, 2014Co-Authors: Dunja Šamec, Jasenka Piljac-ŽegaracAbstract:The fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, 2,2´-azinobis (3-ethylbenzthiazoline-6-sulphonic acid), and ferric reducing/antioxidant power assays), total phenol, total flavonoid, and total anthocyanin contents of 10 Small Fruits (sweet cherries, sour cherries, strawberries, red currants, raspberries, blackberries, hawthorn, cornelian cherries, and red and white grapes) were monitored during storage at −20°C. After one year in storage, all varieties except hawthorn and white grapes retained equal or slightly greater total phenol content in comparison to the initial values. The total flavonoid and total anthocyanin levels also remained stable or even increased after 12 months in all Fruits exept hawthorn and strawberries. Red currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed Fruits were classified into four ...
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Antioxidant stability of Small Fruits in postharvest storage at room and refrigerator temperatures
Food Research International, 2011Co-Authors: Jasenka Piljac-Žegarac, Dunja ŠamecAbstract:Abstract Strawberries ( Fragaria ananassa ), raspberries ( Rubus idaeus ) and red currants ( Ribes rubrum ), as well as two drupes, cherries ( Prunus avium ), and sour cherries ( Prunus cerasus ), were subjected to two storage temperatures (4 °C and 25 °C) and phytochemicals concentrations (total phenols, flavonoids and anthocyanins) as well as antioxidant capacity (DPPH, ABTS and FRAP assays) were monitored until the fruit visually spoiled. Red currants and strawberries exhibited the highest initial total phenol (TP) contents (322.40 ± 5.56 and 335.47 ± 6.12 mg GAE/100 g FW, respectively) and maintained the highest TP contents throughout storage at both temperatures. Storage of at 25 °C as opposed to 4 °C, facilitated faster spoilage of analyzed Fruits. In addition, most Fruits stored at 4 °C, exhibited slightly higher antioxidant activity values at the end of storage according to all three antioxidant activity assays as opposed to Fruits stored at 25 °C. The dynamic evolution of antioxidant capacity at both temperatures reflected the transient changes in phytochemical composition of Small Fruits in storage.
Jacques Dommes - One of the best experts on this subject based on the ideXlab platform.
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antioxidant capacity of Small dark Fruits influence of cultivars and harvest time
Journal of Berry Research, 2014Co-Authors: Claire Kevers, Joel Pincemail, Jeanolivier Defraigne, Jacques DommesAbstract:BACKGROUND: Small dark Fruits represent one of the most important sources of bioactive compounds with antioxidant capacity in the human diet. The content of health-promoting antioxidants in these Fruits may be important information to take into account when a fruit producer has to choose which cultivar to grow. OBJECTIVE: It is important to know how antioxidant capacity and antioxidant compounds as total phenolics and ascorbic acid vary between 9 Small dark fruit species and for each species among cultivars (2 to 10 per species). METHODS: The antioxidant capacity (ORAC assay), total phenolic (Folin-Ciocalteu) and ascorbic acid content were measured in 9 Fruits (plums, blackcurrants, blackberries, blueberries, cherries, redcurrants, raspberries, white currants and gooseberries) / 42 cultivars harvested at maturity during their high production period. RESULTS: The comparison of the average of the various cultivars of each Small Fruits showed that blackcurrants had the best antioxidant capacity (with plums), the highest ascorbic acid content and the highest total phenolic content (with blackberries). The present study shows that total phenolic compounds, ascorbic acid and antioxidant capacity strongly differed between genotypes of each Small dark Fruits. Other parameters as harvest time, culture conditions and maturity degree at the harvest may also influence the antioxidant capacity of Small Fruits. CONCLUSIONS: Among Small dark Fruits, blackcurrants have high qualities. Choices of variety, harvest time and maturity degree are important for all Fruits.
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ascorbic acid phenolic acid flavonoid and carotenoid profiles of selected extracts from ribes nigrum
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Jessica Tabart, Claire Kevers, Daniele Evers, Jacques DommesAbstract:Small Fruits such as berries have low energy contents, but high contents of vitamins, micronutrients, and dietary fibers and constitute a good source of natural antioxidant compounds that are important constituents of the human diet. This study identified a large number of compounds in an extract of black currant showing high antioxidant activity and compared their profile in various parts of the plants (leaves, buds, and berries). If it was known that berries contained very high levels of natural phenolic compounds, this study showed that leaves and buds could also be considered good sources of natural antioxidants. Indeed, they contained high amounts of phenolic acids, flavonoids, and carotenoids. An acetone mixture can extract several classes of phenolic compounds with a good yield of flavonols, flavan-3-ols, and anthocyanins.
Jasenka Piljac-Žegarac - One of the best experts on this subject based on the ideXlab platform.
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Fluctuations in the Levels of Antioxidant Compounds and Antioxidant Capacity of Ten Small Fruits During One Year of Frozen Storage
International Journal of Food Properties, 2014Co-Authors: Dunja Šamec, Jasenka Piljac-ŽegaracAbstract:The fluctuations in antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, 2,2´-azinobis (3-ethylbenzthiazoline-6-sulphonic acid), and ferric reducing/antioxidant power assays), total phenol, total flavonoid, and total anthocyanin contents of 10 Small Fruits (sweet cherries, sour cherries, strawberries, red currants, raspberries, blackberries, hawthorn, cornelian cherries, and red and white grapes) were monitored during storage at −20°C. After one year in storage, all varieties except hawthorn and white grapes retained equal or slightly greater total phenol content in comparison to the initial values. The total flavonoid and total anthocyanin levels also remained stable or even increased after 12 months in all Fruits exept hawthorn and strawberries. Red currants and raspberries exhibited optimal preservation of antioxidant capacity, while hawthorn showed a decrease in the antioxidant capacity during different time points in storage as well as at the end of storage. Analyzed Fruits were classified into four ...
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Antioxidant stability of Small Fruits in postharvest storage at room and refrigerator temperatures
Food Research International, 2011Co-Authors: Jasenka Piljac-Žegarac, Dunja ŠamecAbstract:Abstract Strawberries ( Fragaria ananassa ), raspberries ( Rubus idaeus ) and red currants ( Ribes rubrum ), as well as two drupes, cherries ( Prunus avium ), and sour cherries ( Prunus cerasus ), were subjected to two storage temperatures (4 °C and 25 °C) and phytochemicals concentrations (total phenols, flavonoids and anthocyanins) as well as antioxidant capacity (DPPH, ABTS and FRAP assays) were monitored until the fruit visually spoiled. Red currants and strawberries exhibited the highest initial total phenol (TP) contents (322.40 ± 5.56 and 335.47 ± 6.12 mg GAE/100 g FW, respectively) and maintained the highest TP contents throughout storage at both temperatures. Storage of at 25 °C as opposed to 4 °C, facilitated faster spoilage of analyzed Fruits. In addition, most Fruits stored at 4 °C, exhibited slightly higher antioxidant activity values at the end of storage according to all three antioxidant activity assays as opposed to Fruits stored at 25 °C. The dynamic evolution of antioxidant capacity at both temperatures reflected the transient changes in phytochemical composition of Small Fruits in storage.
Brian M Yorgey - One of the best experts on this subject based on the ideXlab platform.
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the susceptibility of Small Fruits and cherries to the spotted wing drosophila drosophila suzukii
Pest Management Science, 2011Co-Authors: Jana C Lee, Denny J Bruck, Hannah Curry, David L Edwards, David R Haviland, Robert A Van Steenwyk, Brian M YorgeyAbstract:BACKGROUND: The spotted-wing drosophila, Drosophila suzukii Matsumura, is native to Asia and was first detected in the North American mainland and Europe in 2008–2010. Drosophila suzukii is a serious economic pest to stone and Small Fruits because the female lays eggs within ripening fruit on a plant before harvest, which can lead to crop loss. The aim of this study was to evaluate the susceptibility of blackberries, blueberries, cherries, grapes, raspberries and strawberries to D. suzukii among various ripeness stages and cultivars. RESULTS: In 26 no-choice and choice replicated laboratory cage tests on ripeness stages, Fruits were generally susceptible to D. suzukii once Fruits started to color. Few D. suzukii developed on green fruit, wine grapes or overripe blueberries. In seven cultivar tests, D. suzukii preferences ranged from no differences to fourfold differences for specific cultivars of blackberries, blueberries, raspberries and wine grapes. As brix levels increased, more eggs were laid or more D. suzukii developed on blackberries, blueberries, cherries, raspberries and strawberries. In a choice test of various fruit types, strawberries, raspberries, blackberries, cherries and blueberries were more susceptible to D. suzukii than green table grapes ('Thompson'). CONCLUSION: The results suggest that Fruits may become susceptible to D. suzukii as they start to turn color, and that specific varieties of grapes and overripe blueberries have low susceptibility to D. suzukii. Copyright © 2011 Society of Chemical Industry
