Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials
Abstract Background Cactus pear (Opuntia ficus-indica (L.) Miller) is an important food source for human beings but its consumption and marketability are limited due to the presence of spines and glochids on the fruit surface. Fresh-cut, ready-to-eat cactus pears have higher preference than the whol...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
CABI
2020-07-01
|
| Series: | CABI Agriculture and Bioscience |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43170-020-00008-5 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832571442464555008 |
|---|---|
| author | İbrahim Kahramanoğlu Serhat Usanmaz Volkan Okatan Chunpeng Wan |
| author_facet | İbrahim Kahramanoğlu Serhat Usanmaz Volkan Okatan Chunpeng Wan |
| author_sort | İbrahim Kahramanoğlu |
| collection | DOAJ |
| description | Abstract Background Cactus pear (Opuntia ficus-indica (L.) Miller) is an important food source for human beings but its consumption and marketability are limited due to the presence of spines and glochids on the fruit surface. Fresh-cut, ready-to-eat cactus pears have higher preference than the whole fruits. However, fresh-cut fruits have tissue wounding and quick deterioration, which decrease the marketability of the products. Therefore, present study was aimed to improve the storage quality of ready-to-eat cactus pears with the application of environmentally friendly bio-materials. Methods Fruits of present study were hand collected by a traditional way from a farm located in Yayla village of Northern Cyprus. Fruits were then peeled to prepare fresh-cut prickly pears for further experiments. Fruit peeling was carried out in three steps: (i) slicing off and discarding the both ends of the prickly pears, (ii) making one long vertical slice down the body, and (iii) peeling back the skin by sliping our finger into the slice and preparing a peeled prickly pear without skin. The six treatments of present study are: (1) control—dipping the fruits into distilled water, (2) covering the fruits with Vitis vinifera leaves, (3) dipping the fruits into jelly, (4) dipping the fruits into Aloe vera gel, (5) dipping the fruits into Portulaca oleracea extract and (6) dipping the fruits into cactus gel. Totally 108 fruits (replications) were used for each treatment and 18 fruits from each treatment were selected for quality analysis with 3-days interval (3, 6, 9, 12, 15 and 18 days). Fruits of each treatment (6 from same treatment) were placed into an open plastic box (dimensions: 20 * 13 * 5 cm; material: PET) and was covered with a stretch film (LLDPE, 10 µm) for storage. The fruit boxes were stored at storage rooms adjusted to 5 ± 1 °C and 55 ± 5% relative humidity. Results Results showed that, all treatments have varying positive effects on the prevention of weight loss. Among them, the highest positive effect was received from A. vera gel treatment (0.98%), and is followed by cactus gel (1.15%), V. vinifera leaf (1.39%) and jelly (1.61%) at the end of the experiments (18 days). A. vera gel and cactus gel were also found to have highest influence on the prevention of off-odor and decay incidence; and to protect the sensory and visual quality of the ready-to-eat cactus pears. Conclusions Results suggested that the postharvest storage duration of ready-to-eat cactus pears might be extended from 9 to 15 days with the use of Aloe vera gel or cactus gel. |
| format | Article |
| id | doaj-art-552d0f213f23425cbf2dd50caa095bed |
| institution | Kabale University |
| issn | 2662-4044 |
| language | English |
| publishDate | 2020-07-01 |
| publisher | CABI |
| record_format | Article |
| series | CABI Agriculture and Bioscience |
| spelling | doaj-art-552d0f213f23425cbf2dd50caa095bed2025-02-02T12:35:04ZengCABICABI Agriculture and Bioscience2662-40442020-07-011111310.1186/s43170-020-00008-5Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materialsİbrahim Kahramanoğlu0Serhat Usanmaz1Volkan Okatan2Chunpeng Wan3European University of LefkeEuropean University of LefkeDepartment of Horticulture, Faculty of Agriculture and Natural Sciences, Uşak UniversityJiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables/Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits & Vegetables in Jiangxi Province, College of Agronomy, Jiangxi Agricultural UniversityAbstract Background Cactus pear (Opuntia ficus-indica (L.) Miller) is an important food source for human beings but its consumption and marketability are limited due to the presence of spines and glochids on the fruit surface. Fresh-cut, ready-to-eat cactus pears have higher preference than the whole fruits. However, fresh-cut fruits have tissue wounding and quick deterioration, which decrease the marketability of the products. Therefore, present study was aimed to improve the storage quality of ready-to-eat cactus pears with the application of environmentally friendly bio-materials. Methods Fruits of present study were hand collected by a traditional way from a farm located in Yayla village of Northern Cyprus. Fruits were then peeled to prepare fresh-cut prickly pears for further experiments. Fruit peeling was carried out in three steps: (i) slicing off and discarding the both ends of the prickly pears, (ii) making one long vertical slice down the body, and (iii) peeling back the skin by sliping our finger into the slice and preparing a peeled prickly pear without skin. The six treatments of present study are: (1) control—dipping the fruits into distilled water, (2) covering the fruits with Vitis vinifera leaves, (3) dipping the fruits into jelly, (4) dipping the fruits into Aloe vera gel, (5) dipping the fruits into Portulaca oleracea extract and (6) dipping the fruits into cactus gel. Totally 108 fruits (replications) were used for each treatment and 18 fruits from each treatment were selected for quality analysis with 3-days interval (3, 6, 9, 12, 15 and 18 days). Fruits of each treatment (6 from same treatment) were placed into an open plastic box (dimensions: 20 * 13 * 5 cm; material: PET) and was covered with a stretch film (LLDPE, 10 µm) for storage. The fruit boxes were stored at storage rooms adjusted to 5 ± 1 °C and 55 ± 5% relative humidity. Results Results showed that, all treatments have varying positive effects on the prevention of weight loss. Among them, the highest positive effect was received from A. vera gel treatment (0.98%), and is followed by cactus gel (1.15%), V. vinifera leaf (1.39%) and jelly (1.61%) at the end of the experiments (18 days). A. vera gel and cactus gel were also found to have highest influence on the prevention of off-odor and decay incidence; and to protect the sensory and visual quality of the ready-to-eat cactus pears. Conclusions Results suggested that the postharvest storage duration of ready-to-eat cactus pears might be extended from 9 to 15 days with the use of Aloe vera gel or cactus gel.https://doi.org/10.1186/s43170-020-00008-5Weight lossDecayAloe vera gelPortulaca oleraceae extractVitis vinifera leafCactus gel |
| spellingShingle | İbrahim Kahramanoğlu Serhat Usanmaz Volkan Okatan Chunpeng Wan Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials CABI Agriculture and Bioscience Weight loss Decay Aloe vera gel Portulaca oleraceae extract Vitis vinifera leaf Cactus gel |
| title | Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials |
| title_full | Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials |
| title_fullStr | Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials |
| title_full_unstemmed | Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials |
| title_short | Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials |
| title_sort | preserving postharvest storage quality of fresh cut cactus pears by using different bio materials |
| topic | Weight loss Decay Aloe vera gel Portulaca oleraceae extract Vitis vinifera leaf Cactus gel |
| url | https://doi.org/10.1186/s43170-020-00008-5 |
| work_keys_str_mv | AT ibrahimkahramanoglu preservingpostharveststoragequalityoffreshcutcactuspearsbyusingdifferentbiomaterials AT serhatusanmaz preservingpostharveststoragequalityoffreshcutcactuspearsbyusingdifferentbiomaterials AT volkanokatan preservingpostharveststoragequalityoffreshcutcactuspearsbyusingdifferentbiomaterials AT chunpengwan preservingpostharveststoragequalityoffreshcutcactuspearsbyusingdifferentbiomaterials |