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Joseph L Smilanick - One of the best experts on this subject based on the ideXlab platform.
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influence of fumigation with high concentrations of ozone gas on postharvest gray mold and fungicide residues on Table Grapes
Postharvest Biology and Technology, 2010Co-Authors: Franka Mlikota Gabler, Joseph L Smilanick, Monir Mansour, Hakan KaracaAbstract:To control postharvest decay, Table Grapes are commercially fumigated with sulfur dioxide. We evaluated ozone (O3) fumigation with up to 10,000 LL −1 of ozone for up to 2 h to control postharvest gray mold of Table Grapes caused by Botrytis cinerea. Fumigation for 1 h with 2500 or 5000 LL −1 of ozone were equal in effectiveness. Both treatments reduced postharvest gray mold among inoculated ‘Thompson Seedless’ Grapes by approximately 50% when the Grapes were examined after storage fo r7da t 15◦C following fumigation. In a similar experiment, ‘Redglobe’ Grapes were stored for 28 d at 0.5 ◦ C following fumigation for 1 h with 2500 or 5000 LL −1 of ozone. Both treatments were equal in effectiveness, but inferior to fumigation with 10,000 LL −1 . Ozone was effective when Grapes were inoculated and incubated at 15 ◦ C up to 24 h before fumigation. The cluster rachis sustained minor injuries in some tests, but berries were never harmed. Ozone was applied in three combinations of time and ozone concentration (10,000 LL −1 for 30 min, 5000 LL −1 for 1 h, and 2500 LL −1 for 2 h) where each had a constant concentration × time product (c × t) of 5000 LL −1 × h. The effectiveness of each combination was similar. The incidence of gray mold was reduced by approximately 50% among naturally inoculated, organically grown ‘Autumn Seedless’ and ‘Black Seedless’ Table Grapes, and by 65% among ‘Redglobe’ Table Grapes, when they were fumigated with 5000 LL −1 ozone for 60 min in a commercial ozone chamber and stored for 6 weeks at
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in package use of muscodor albus volatile generating sachets and modified atmosphere liners for decay control in organic Table Grapes under commercial conditions
Fruits, 2010Co-Authors: Julien Mercier, Sarah F Lego, Joseph L SmilanickAbstract:Introduction . In-package biofumigation with the volatile-producing fungus Muscodor albus was tested to control fungal decay in organic Table Grapes stored at a commercial packinghouse. Materials and methods . Sachets containing two different amounts of activated M. albus culture were inserted into shipping boxes containing approximately 4.5 kg of ‘Thompson Seedless’ or ‘Red Seedless’ Table Grapes. The volatiles were contained inside the boxes either by wrapping pallets of the boxes externally with plastic film after pre-cooling (pallet wrapping) or by using a modified atmosphere liner inside each box. Decay incidence was evaluated after 7 weeks of storage at 0 °C. Results . The M. albus sachets reduced decay incidence among ‘Red Seedless’ Table Grapes in both wrapped pallets and boxes with liners. In this cultivar, the modified atmosphere liner alone reduced decay incidence by about 70% and the M. albus treatment in the liner further reduced decay incidence, regardless of the amount of M. albus used. The combination of the M. albus sachet and the modified atmosphere liner proved to be the most effective decay control treatment. Decay incidence was lower among ‘Thompson Seedless’ Table Grapes and a significant decay control was only observed after the Grapes had been allowed to warm up after storage with the 50-g rates applied inside the liner. No adverse effects were associated with the treatment or the liners. Discussion . Based on our results, biofumigation with M. albus sachets is compatible with the commercial handling of organic Table Grapes and could provide significant improvement in their shelf life.
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Combination of chitosan and ethanol to control postharvest gray mold of Table Grapes
Postharvest Biology and Technology, 2007Co-Authors: Gianfranco Romanazzi, Ozgur Akgun Karabulut, Joseph L SmilanickAbstract:Gray mold, caused by Botrytis cinerea, is the most important postharvest disease of Table Grapes. Chitosan, a natural biopolymer with antifungal and eliciting properties, and ethanol, a common food additive with antifungal properties, are both able to reduce postharvest decay of Table Grapes. The effectiveness of reduced doses of chitosan and ethanol, applied alone or in combination, to control gray mold of Table Grapes was evaluated. Artificially inoculated single berries or clusters were immersed in chitosan (0.1 and 0.5%), ethanol (10 and 20%), or their mixture. The combination of 0.5% chitosan with 10 or 20% ethanol improved decay control with respect to their single treatments, while combinations of 0.1% chitosan with 10 or 20% ethanol did not improve gray mold control compared to the treatments applied alone. On single berries stored 7 days at 15 ± 1 °C, the highest levels of decay control were observed on Grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 94 and 97% on cv Autumn Seedless and 69 and 73% on Thompson Seedless, respectively, compared to controls). On small clusters stored 60 days at 0.5 ± 1 °C, the highest percent reduction was observed on Grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 47 and 60% in Thompson Seedless, and 70 and 94% in Autumn Seedless, respectively, compared to controls). The tests with small clusters were carried out to simulate commercial prolonged cold storage of Table Grapes. The combination of reduced doses of chitosan and ethanol improved the control of gray mold of Table Grapes compared to their application alone, and the effect was at least additive and at times synergistic.
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Control of spoilage in Table Grapes
Stewart Postharvest Review, 2006Co-Authors: Amnon Lichter, Franka Mlikota Gabler, Joseph L SmilanickAbstract:Purpose of the review: Diverse means to control decay and spoilage of Table Grapes during storage have been described in numerous research papers that were published recently. The purpose of this review is to describe some of the major publications in this field and to point out on their advantages and shortcoming. Main findings: Studies pertaining to the control of postharvest decay of Table Grapes and prevention of quality losses were categorised according to the general approach used (dry, wet, physical). Of the “dry” treatments, active modified atmosphere packaging (MAP), which includes volatiles for continuous control of decay, seems to be an attractive approach. Of the methods that can be directly integrated into current commercial practices, biofumigation with the fungus Muscodor albus warrants further assessment. Wet treatments have some inherent disadvantages because they require additional handling of the Grapes. However, postharvest treatments with disinfectants such as ethanol can effectively control decay during cold storage of medium duration. These wet treatments can be useful to remove visible deposits of soil and pesticides, to prolong the storage life of organic Grapes, and to disinfect and retard the decay of “ready-to-eat” grape products. Advantages of ethanol are that its efficacy can be enhanced by heat, sorbates, or MAP, and that it dries faster than other wet treatments. Directions for future research: There are specific issues to be addressed for every technology to be considered. However, many of the studies published on the control of spoilage of Table Grapes report results using specific cultivars, storage of limited duration, or small scale experiments. Any technology further to be considered must be confirmed in large-scale, semi-commercial experiments to reveal potential pitfalls and limitations and to evaluate all aspects of fruit quality. In addition, a cost analysis of each technology is essential.
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preharvest chitosan and postharvest uv irradiation treatments suppress gray mold of Table Grapes
Plant Disease, 2006Co-Authors: Gianfranco Romanazzi, Mlikota F Gabler, Joseph L SmilanickAbstract:Romanazzi, G., Mlikota Gabler, F., and Smilanick, J. L. 2006. Preharvest chitosan and postharvest UV irradiation treatments suppress gray mold of Table Grapes. Plant Dis. 90:445-450. The effectiveness of chitosan treatment of Table Grapes, alone or in combination with ultravioletC (UV-C) radiation, to control postharvest gray mold caused by Botrytis cinerea, was determined in California, United States. The influence of these treatments on catechin and resveratrol contents and chitinase activity in grape berry skins also was assessed. Clusters of cvs. Thompson Seedless, Autumn Black, and Emperor were sprayed in the vineyard with 1% chitosan, then harvested daily for 5 days. Promptly after harvest, they were inoculated with B. cinerea. Decay incidence and disease severity were significantly reduced by chitosan, which was most effective on berries harvested 1 or 2 days after treatment. In another experiment, grape berries were sprayed in the vineyard with chitosan, harvested 2 days later, irradiated for 5 min with UV-C (0.36 J/cm 2 ), and inoculated with B. cinerea 2 days later. Combined chitosan and UV-C treatments applied to cv. Autumn Black or selection B36-55 were synergistic in reducing gray mold incidence and severity compared with either treatment alone. Preharvest chitosan treatment increased neither concentration of catechin or resveratrol nor activity of chitinase in berry skin. Conversely, UV-C irradiation, alone or combined with chitosan treatment, induced catechin in cv. Autumn Black berries and trans-resveratrol in both cv. Autumn Black and selection B36-55.
Francisco A Tomasbarberan - One of the best experts on this subject based on the ideXlab platform.
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enriched ozone atmosphere enhances bioactive phenolics in seedless Table Grapes after prolonged shelf life
Journal of the Science of Food and Agriculture, 2007Co-Authors: Francisco Arteshernandez, Encarna Aguayo, Francisco Artes, Francisco A TomasbarberanAbstract:‘Autumn Seedless’ Table Grapes (Vitis vinifera L.) were stored for up to 60 days at 0 °C under ten different gas treatments. An additional simulated retail display period of 7 days in air at 15 °C was also applied in all cases. These postharvest treatments were tested as an alternative to the usual industrial SO2 application and included modified atmosphere packaging (MAP), with and without natural fungicides (hexanal and hexenal), controlled atmosphere (CA) and intermittent and continuous applications of ozone (O3). The sensory quality was preserved with MAP of 13–16 kPa O2 + 8–11 kPa CO2, CA of 5 kPa O2 + 15 kPa CO2 and both O3 treatments. Although O3 did not completely inhibit fungal development, its application increased the total flavan-3-ol content at any sampling time. Continuous 0.1 µL L−1 O3 application also preserved the total amount of hydroxycinnamates, while all treatments assayed maintained the flavonol content sampled at harvest. Total phenolics increased after the retail period in O3-treated berries. MAP preserved the total polyphenol content, while a slight decrease was observed under the CA conditions used. Therefore the improved techniques tested for retaining the quality of ‘Autumn Seedless’ Table Grapes during long-term storage seem to maintain or even enhance the antioxidant compound content. Copyright © 2007 Society of Chemical Industry
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effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv napoleon Table Grapes
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Emma Cantos, Cristina Garciaviguera, S De Pascualteresa, Francisco A TomasbarberanAbstract:In the skin of cv. Napoleon Table Grapes, the anthocyanins malvidin 3-glucoside (and its acetyl and p-coumaroyl derivatives), cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and delphinidin 3-glucoside were identified by HPLC-DAD-MS. In addition, quercetin 3-glucoside and 3-glucuronide, caffeoyltartaric, piceid, and resveratrol were also detected. The content of most phenolics remained quite constant during postharvest refrigerated storage (10 days at 0 degrees C) while the resveratrol derivatives increased 2-fold. Postharvest treatments of Grapes with UVC and UVB light induced a large increase in resveratrol derivatives (3- and 2-fold, respectively). This means that a serving of mature Napoleon Grapes (200 g) provides approximately 1 mg of resveratrol, which is in the range of the amount supplied by a glass of red wine. This can be increased to 2 or 3 mg of resveratrol per serving in Grapes that have been irradiated with UVB or UVC, respectively. These results show that refrigerated storage and UV irradiation of Table Grapes can be beneficial in terms of increasing the content of potentially health-promoting phenolics.
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effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv napoleon Table Grapes
Journal of Agricultural and Food Chemistry, 2000Co-Authors: Emma Cantos, Cristina Garciaviguera, S De Pascualteresa, Francisco A TomasbarberanAbstract:In the skin of cv. Napoleon Table Grapes, the anthocyanins malvidin 3-glucoside (and its acetyl and p-coumaroyl derivatives), cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and delphinidin 3-glucoside were identified by HPLC-DAD-MS. In addition, quercetin 3-glucoside and 3-glucuronide, caffeoyltartaric, piceid, and resveratrol were also detected. The content of most phenolics remained quite constant during postharvest refrigerated storage (10 days at 0 °C) while the resveratrol derivatives increased 2-fold. Postharvest treatments of Grapes with UVC and UVB light induced a large increase in resveratrol derivatives (3- and 2-fold, respectively). This means that a serving of mature Napoleon Grapes (200 g) provides ∼1 mg of resveratrol, which is in the range of the amount supplied by a glass of red wine. This can be increased to 2 or 3 mg of resveratrol per serving in Grapes that have been irradiated with UVB or UVC, respectively. These results show that refrigerated ...
Xiaoshuan Zhang - One of the best experts on this subject based on the ideXlab platform.
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Energy-efficient sensing method for Table Grapes cold chain management
Journal of Cleaner Production, 2017Co-Authors: Xinqing Xiao, Zhigang Li, Maja Matetic, Marija Brkic Bakaric, Xiaoshuan ZhangAbstract:Abstract Energy efficiency of the wireless sensor network (WSN) is one of the dominating issues in the non-stop Table Grapes cold chain monitoring. The aim of this paper is to propose an energy-efficient sensing method for the non-stop cold chain management of Table Grapes in order to reduce the average energy consumption of WSN devices and improve the operation and transmission efficiency of WSN, and finally strengthen the transparency, traceability and stabilization in non-stop cold chain monitoring. The energy-efficient sensing in non-stop cold chain monitoring was realized by combining the WSN and the CS transmission mode for the sensor data acquisition and transmission. According to the comprehensive analysis of the environmental performance, the CS performance, the energy consumption of WSN devices, the transmission efficiency and economic performance in actual cold chain of Table Grapes, the WSN with CS transmission mode could have the sensor data been transmitted with relatively few sampling amount and reconstructed with high accuracy and efficiency. The proposed energy-efficient sensing method could be extended for the non-stop cold chain monitoring applications to improve their energy, operation and transmission efficiency.
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Improving traceability and transparency of Table Grapes cold chain logistics by integrating WSN and correlation analysis
Food Control, 2017Co-Authors: Xinqing Xiao, Zhigang Li, Qile He, Arina Oana Antoce, Xiaoshuan ZhangAbstract:Effective and efficient measurement and determination of critical quality parameter(s) is the key to improve the traceability and transparency of the Table Grapes quality as well as the sustainability performance of the Table Grapes cold chain logistics, and ensure the Table Grapes quality and safety. This paper is to determine the critical quality parameter(s) in the cold chain logistics through the real time monitoring of the temperature fluctuation implemented with the Wireless Sensor Network (WSN), and the correlation analysis among the various quality parameters. The assessment was conducted through three experiments. Experiment I indicated that the temperature have a large fluctuation from 0 °C to 30 °C, and the critical temperatures could be determined as 0 °C, 5 °C, 10 °C, 15 °C, 20 °C, 25 °C and 30 °C. Experiment II described that the firmness and moisture loss rate, whose Pearson correlation coefficient with the sensory evaluation were all greater than 0.9 at the critical temperatures determined in Experiment I, could be the critical quality parameters. Experiment III illustrated that the critical quality parameters, firmness and moisture loss rate, could be reliable indicators of Table Grapes quality by the Arrhenius kinetic equation, and results showed that the evaluation model based on the firmness is better to predict the shelf life than that based on the moisture loss rate. The best quality Table Grapes could be provided for the consumers via the easily and directly tracing and controlling the critical quality parameters in real time in actual cold chain logistics.
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Effect of the Quality Property of Table Grapes in Cold Chain Logistics-Integrated WSN and AOW
Applied Sciences, 2015Co-Authors: Xinqing Xiao, Xiaoshuan Zhang, Xiang Wang, Enxiu Chen, Jun LiAbstract:Table Grapes are very popular for their high nutritional and therapeutic value. The objective of this work was to study the effect of Table Grapes’ quality property in cold chain logistics for improving the transparency and traceability of Table Grapes’ cold chain logistics and ensuring the Table Grapes’ quality and safety. Temperature and relative humidity are monitored by adopting the wireless sensor network (WSN) as the fundamental network infrastructure and adaptive optimal weighted data fusion (AOW) for the adaptive data fusion. The cold chain process, firmness quality and adaptive data fusion of temperature and relative humidity were evaluated in an actual cold chain logistics. The results indicate that the WSN and AOW methods could effectively reflect the real-time temperature and relative humidity information and quality property, improve the transparency and traceability in the cold chain and ensure the preservation of the quality and safety of Table Grapes. The AOW performance analysis shows that the AOW, whose mean absolute error and mean relative error of the temperature data are 0.06 °C and 8.61% and relative humidity data are 0.12% and 0.23%, respectively, could fuse the sensor data accurately, efficiently and adaptively and meet the actual application requirements.
Gianfranco Romanazzi - One of the best experts on this subject based on the ideXlab platform.
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exposure to volatiles of essential oils alone or under hypobaric treatment to control postharvest gray mold of Table Grapes
Postharvest Biology and Technology, 2017Co-Authors: Andrea Servili, Erica Feliziani, Gianfranco RomanazziAbstract:Abstract After harvest, Table Grapes can easily undergo fungal spoilage, which is mainly caused by Botrytis cinerea , the causal agent of gray mold. To reduce such losses, Table Grapes are usually treated with conventional fungicides during the season, and cold stored in the presence of sulfur dioxide. However, these applications are not permitted in organic agriculture, and at the same time, there is a growing demand from consumers for fresh fruit free from pesticide residues. The application of essential oils and hypobaric treatments are promising alternatives to sulfur dioxide with minimal environmental impacts and limited concerns about human health risks. The aim of this study was to determine the effectiveness for control of postharvest gray mold of Table Grapes of 24-h exposure to volatiles of essential oils of Rosmarinus officinalis (rosemary), Mentha piperita (peppermint), and Thymus vulgaris (thyme) individually and in combinations with hypobaric treatment at 50 kPa (0.5 atm). Exposure to volatiles of rosemary essential oils under atmospheric pressure and hypobaric conditions reduced by around 65% the incidence and McKinney’s Index of gray mold for Table Grapes that were then stored at room temperature for 9 d and 5 d, respectively, or that were stored at 4 °C for 7 d and followed by 3 d shelf life at 20 °C. Peppermint essential oils similarly controlled gray mold for Grapes stored at room temperature and under hypobaric conditions for 24 h. Panel tasting revealed perception of the essential oils soon after the treatments and 24 h later for grape berries exposed to vapors of rosemary, peppermint, and Lavandula × ibrida (lavender). Then 48 h after treatment, the rosemary and peppermint essential oils were no longer perceived on Grapes stored at 4 °C and at 20 °C. Exposure to volatiles of the rosemary and peppermint essential oils alone or in combination with hypobaric treatment might represent an innovative method to control postharvest gray mold of Table Grapes, although at least 48 h were needed between exposure to volatiles of essential oils and presentation to consumers.
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Combination of chitosan and ethanol to control postharvest gray mold of Table Grapes
Postharvest Biology and Technology, 2007Co-Authors: Gianfranco Romanazzi, Ozgur Akgun Karabulut, Joseph L SmilanickAbstract:Gray mold, caused by Botrytis cinerea, is the most important postharvest disease of Table Grapes. Chitosan, a natural biopolymer with antifungal and eliciting properties, and ethanol, a common food additive with antifungal properties, are both able to reduce postharvest decay of Table Grapes. The effectiveness of reduced doses of chitosan and ethanol, applied alone or in combination, to control gray mold of Table Grapes was evaluated. Artificially inoculated single berries or clusters were immersed in chitosan (0.1 and 0.5%), ethanol (10 and 20%), or their mixture. The combination of 0.5% chitosan with 10 or 20% ethanol improved decay control with respect to their single treatments, while combinations of 0.1% chitosan with 10 or 20% ethanol did not improve gray mold control compared to the treatments applied alone. On single berries stored 7 days at 15 ± 1 °C, the highest levels of decay control were observed on Grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 94 and 97% on cv Autumn Seedless and 69 and 73% on Thompson Seedless, respectively, compared to controls). On small clusters stored 60 days at 0.5 ± 1 °C, the highest percent reduction was observed on Grapes treated with the combination of 0.5% chitosan and 10 or 20% ethanol (reductions of 47 and 60% in Thompson Seedless, and 70 and 94% in Autumn Seedless, respectively, compared to controls). The tests with small clusters were carried out to simulate commercial prolonged cold storage of Table Grapes. The combination of reduced doses of chitosan and ethanol improved the control of gray mold of Table Grapes compared to their application alone, and the effect was at least additive and at times synergistic.
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preharvest chitosan and postharvest uv irradiation treatments suppress gray mold of Table Grapes
Plant Disease, 2006Co-Authors: Gianfranco Romanazzi, Mlikota F Gabler, Joseph L SmilanickAbstract:Romanazzi, G., Mlikota Gabler, F., and Smilanick, J. L. 2006. Preharvest chitosan and postharvest UV irradiation treatments suppress gray mold of Table Grapes. Plant Dis. 90:445-450. The effectiveness of chitosan treatment of Table Grapes, alone or in combination with ultravioletC (UV-C) radiation, to control postharvest gray mold caused by Botrytis cinerea, was determined in California, United States. The influence of these treatments on catechin and resveratrol contents and chitinase activity in grape berry skins also was assessed. Clusters of cvs. Thompson Seedless, Autumn Black, and Emperor were sprayed in the vineyard with 1% chitosan, then harvested daily for 5 days. Promptly after harvest, they were inoculated with B. cinerea. Decay incidence and disease severity were significantly reduced by chitosan, which was most effective on berries harvested 1 or 2 days after treatment. In another experiment, grape berries were sprayed in the vineyard with chitosan, harvested 2 days later, irradiated for 5 min with UV-C (0.36 J/cm 2 ), and inoculated with B. cinerea 2 days later. Combined chitosan and UV-C treatments applied to cv. Autumn Black or selection B36-55 were synergistic in reducing gray mold incidence and severity compared with either treatment alone. Preharvest chitosan treatment increased neither concentration of catechin or resveratrol nor activity of chitinase in berry skin. Conversely, UV-C irradiation, alone or combined with chitosan treatment, induced catechin in cv. Autumn Black berries and trans-resveratrol in both cv. Autumn Black and selection B36-55.
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Effects of Pre‐ and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table Grapes
Journal of Food Science, 2002Co-Authors: Gianfranco Romanazzi, Franco Nigro, Antonio Ippolito, D. Divenere, M. SalernoAbstract:ABSTRACT: The effectiveness of pre- and postharvest treatments with chitosan (0.1, 0.5, and 1.0%) to control Botrytis cinerea on Table Grapes was investigated. In postharvest treatments, small bunches dipped in chitosan solutions and inoculated with the pathogen showed a reduction of incidence, severity, and nesting of grey mold, in comparison with the control. Single berries artificially wounded, treated with the polymer, and inoculated with B. cinerea showed a reduced percentage of infected berries and lesion dia. Higher chitosan concentrations demonstrated greater decay reduction. All preharvest treatments significantly reduced the incidence of grey mold, as compared to the control. Table Grapes treated with 1.0% chitosan showed a significant increase of phenylalanine ammonia-lyase (PAL) activity. Consequently, besides a direct activity against B. cinerea, chitosan produces other effects contributing to reduce decay.
Xinqing Xiao - One of the best experts on this subject based on the ideXlab platform.
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Energy-efficient sensing method for Table Grapes cold chain management
Journal of Cleaner Production, 2017Co-Authors: Xinqing Xiao, Zhigang Li, Maja Matetic, Marija Brkic Bakaric, Xiaoshuan ZhangAbstract:Abstract Energy efficiency of the wireless sensor network (WSN) is one of the dominating issues in the non-stop Table Grapes cold chain monitoring. The aim of this paper is to propose an energy-efficient sensing method for the non-stop cold chain management of Table Grapes in order to reduce the average energy consumption of WSN devices and improve the operation and transmission efficiency of WSN, and finally strengthen the transparency, traceability and stabilization in non-stop cold chain monitoring. The energy-efficient sensing in non-stop cold chain monitoring was realized by combining the WSN and the CS transmission mode for the sensor data acquisition and transmission. According to the comprehensive analysis of the environmental performance, the CS performance, the energy consumption of WSN devices, the transmission efficiency and economic performance in actual cold chain of Table Grapes, the WSN with CS transmission mode could have the sensor data been transmitted with relatively few sampling amount and reconstructed with high accuracy and efficiency. The proposed energy-efficient sensing method could be extended for the non-stop cold chain monitoring applications to improve their energy, operation and transmission efficiency.
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Improving traceability and transparency of Table Grapes cold chain logistics by integrating WSN and correlation analysis
Food Control, 2017Co-Authors: Xinqing Xiao, Zhigang Li, Qile He, Arina Oana Antoce, Xiaoshuan ZhangAbstract:Effective and efficient measurement and determination of critical quality parameter(s) is the key to improve the traceability and transparency of the Table Grapes quality as well as the sustainability performance of the Table Grapes cold chain logistics, and ensure the Table Grapes quality and safety. This paper is to determine the critical quality parameter(s) in the cold chain logistics through the real time monitoring of the temperature fluctuation implemented with the Wireless Sensor Network (WSN), and the correlation analysis among the various quality parameters. The assessment was conducted through three experiments. Experiment I indicated that the temperature have a large fluctuation from 0 °C to 30 °C, and the critical temperatures could be determined as 0 °C, 5 °C, 10 °C, 15 °C, 20 °C, 25 °C and 30 °C. Experiment II described that the firmness and moisture loss rate, whose Pearson correlation coefficient with the sensory evaluation were all greater than 0.9 at the critical temperatures determined in Experiment I, could be the critical quality parameters. Experiment III illustrated that the critical quality parameters, firmness and moisture loss rate, could be reliable indicators of Table Grapes quality by the Arrhenius kinetic equation, and results showed that the evaluation model based on the firmness is better to predict the shelf life than that based on the moisture loss rate. The best quality Table Grapes could be provided for the consumers via the easily and directly tracing and controlling the critical quality parameters in real time in actual cold chain logistics.
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Effect of the Quality Property of Table Grapes in Cold Chain Logistics-Integrated WSN and AOW
Applied Sciences, 2015Co-Authors: Xinqing Xiao, Xiaoshuan Zhang, Xiang Wang, Enxiu Chen, Jun LiAbstract:Table Grapes are very popular for their high nutritional and therapeutic value. The objective of this work was to study the effect of Table Grapes’ quality property in cold chain logistics for improving the transparency and traceability of Table Grapes’ cold chain logistics and ensuring the Table Grapes’ quality and safety. Temperature and relative humidity are monitored by adopting the wireless sensor network (WSN) as the fundamental network infrastructure and adaptive optimal weighted data fusion (AOW) for the adaptive data fusion. The cold chain process, firmness quality and adaptive data fusion of temperature and relative humidity were evaluated in an actual cold chain logistics. The results indicate that the WSN and AOW methods could effectively reflect the real-time temperature and relative humidity information and quality property, improve the transparency and traceability in the cold chain and ensure the preservation of the quality and safety of Table Grapes. The AOW performance analysis shows that the AOW, whose mean absolute error and mean relative error of the temperature data are 0.06 °C and 8.61% and relative humidity data are 0.12% and 0.23%, respectively, could fuse the sensor data accurately, efficiently and adaptively and meet the actual application requirements.
