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The function of free amino acids in protein synthesis, as a source of energy and unique roles in catabolism have been well studied in plant development but their function in postharvest fruit and vegetables has received little attention. This study evaluated 11 amino acids—arginine, alanine, aspartic acid, glutamic acid, glycine, ornithine, phenylalanine, serine, tyrosine, tryptophan and valine—on the development of senescence of broccoli. Broccoli florets were dipped in 5 mM solution of amino acids, then stored at 10 °C in air containing 0.1 µL L−1 ethylene. Senescence was assessed by green life, ethylene production, respiration rate and ion leakage. Green life was increased by all the amino acids except valine. Similarly, ethylene production and ion leakage were decreased by all the amino acids except valine, while respiration rate was reduced by all amino acids. It is speculated that the early reduction in ethylene production could be the mechanism by which the amino acids delayed senescence. The beneficial effect of naturally occurring amino acids in inhibiting senescence has potential commercial relevance, as the amino acids have Generally Recognised As Safe (GRAS) status which should assist gain regulatory approval, and gain acceptance by consumers wary of synthetic chemicals on foods.
Muhammad Sohail; Ron Wills; Michael Bowyer; Penta Pristijono. Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli. Horticulturae 2021, 7, 71 .
AMA StyleMuhammad Sohail, Ron Wills, Michael Bowyer, Penta Pristijono. Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli. Horticulturae. 2021; 7 (4):71.
Chicago/Turabian StyleMuhammad Sohail; Ron Wills; Michael Bowyer; Penta Pristijono. 2021. "Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli." Horticulturae 7, no. 4: 71.
The effect of UV-C irradiation on antifungal properties of orange essential oil (EO) against Penicillium digitatum in inoculated Navel oranges was examined. The UV-C irradiation of orange EO resulted in a 20% loss of the major constituent, limonene, and the generation of three hydroperoxide oxidation products, (2S,4R)-p-mentha-6,8-diene-2-hydroperoxide,(1S,4R)-p-mentha-2,8-diene-1-hydroperoxide, and (1R,4R)-p-mentha-2,8-diene-1-hydroperoxide. The P. digitatum growth in oranges dipped in non-irradiated orange EO at 1000–4000 µL L−1 was not significantly different to control the fruit. Dipping in UV-C treated orange EO inhibited the growth of P. digitatum with 4000 µL L−1 having the greatest effect. No phytotoxic injury to the rind was observed at any concentration. Citral, as a known antifungal chemical, was included for comparison. The non-irradiated citral (1000 µL L−1) was more effective than irradiated orange EO, but elicited rind phytotoxicity. The irradiated citral was less effective in inhibiting P. digitatum growth with the loss of citral, but not hydroperoxide formation. These results suggest UV-C irradiated orange EO as a potential alternative to synthetic fungicides to inhibit P. digitatum decay. The source of orange EO could be waste flavedo generated by the orange juice processing industry.
Mohammad M. Rahman; Ron B. H. Wills; Michael C. Bowyer; John. B. Golding; Timothy Kirkman; Penta Pristijono. Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges. Horticulturae 2020, 6, 102 .
AMA StyleMohammad M. Rahman, Ron B. H. Wills, Michael C. Bowyer, John. B. Golding, Timothy Kirkman, Penta Pristijono. Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges. Horticulturae. 2020; 6 (4):102.
Chicago/Turabian StyleMohammad M. Rahman; Ron B. H. Wills; Michael C. Bowyer; John. B. Golding; Timothy Kirkman; Penta Pristijono. 2020. "Efficacy of Orange Essential Oil and Citral after Exposure to UV-C Irradiation to Inhibit Penicillium digitatum in Navel Oranges." Horticulturae 6, no. 4: 102.
Irradiation is becoming a more accepted phytosanitary market access treatment for some international horticultural trades. However, there is little information on the effects of phytosanitary irradiation treatment on persimmon fruit quality. ‘Jiro’ persimmon fruit were treated with an average of 769 Gray (Gy) at a commercial phytosanitary irradiation X-ray facility to examine the effect of this market access treatment on fruit quality during storage. After treatment, fruit were stored in air at 15 °C for up to three weeks. The results showed that, in general, there was no effect of irradiation treatment on fruit weight loss, calyx appearance, fruit firmness (objective and subjective), total soluble solids (TSS), titratable acidity (TA), internal appearance, and ethylene production rate. There were some treatment differences in fruit respiration rates and some aspects of fruit appearance and colour, where irradiated fruit had higher respiration rates and were slightly darker with higher levels of skin blemish, although these measured differences were not commercially significant. This study showed the promise of using low dose irradiation as a phytosanitary treatment for ‘Jiro’ persimmons, but more work is required to test other persimmon cultivars and other storage and marketing environments.
John Golding; Penta Pristijono; Baogang Wang. Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C. Horticulturae 2020, 6, 92 .
AMA StyleJohn Golding, Penta Pristijono, Baogang Wang. Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C. Horticulturae. 2020; 6 (4):92.
Chicago/Turabian StyleJohn Golding; Penta Pristijono; Baogang Wang. 2020. "Effect of Phytosanitary Irradiation Treatment on the Storage Life of ‘Jiro’ Persimmons at 15 °C." Horticulturae 6, no. 4: 92.
The effects of postharvest treatment of three citrus fruit types with 3,5,6-trichloro-2-pyridyloxyacetic acid (TPA) on the deterioration of calyx quality, decay incidence and internal quality parameters in long-term storage were investigated. Navel oranges and ‘Afourer’ mandarins were treated with TPA concentrations of 0, 2, 4, 8, 16 and 32 μM, while Valencia oranges were treated at concentrations of 0, 15, 30, 60 and 120 μM. Fruit were stored in air at 20˚C for 32 and 28 days, respectively. TPA treatment exhibited a concentration-dependent effect on fruit quality, with higher concentrations resulting in a reduced incidence of calyx deterioration and decay, a lowering of respiration rate, ethylene production and ethanol accumulation, and inhibition of change in TSS and TA levels and hence maintaining the TSS/TA ratio. The results show that postharvest TPA treatment can be used to alleviate calyx senescence and maintain postharvest quality in citrus fruits.
Nasiru Alhassan; Michael C. Bowyer; R.B.H. Wills; John B. Golding; Penta Pristijono. Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges. Scientia Horticulturae 2020, 272, 109572 .
AMA StyleNasiru Alhassan, Michael C. Bowyer, R.B.H. Wills, John B. Golding, Penta Pristijono. Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges. Scientia Horticulturae. 2020; 272 ():109572.
Chicago/Turabian StyleNasiru Alhassan; Michael C. Bowyer; R.B.H. Wills; John B. Golding; Penta Pristijono. 2020. "Postharvest dipping with 3,5,6-trichloro-2-pyridiloxyacetic acid solutions delays calyx senescence and loss of other postharvest quality factors of ‘Afourer’ mandarins, Navel and Valencia oranges." Scientia Horticulturae 272, no. : 109572.
Gac (Momordica cochinchinensis) is a tropical fruit. It belongs to the Cucurbitaceae family. Gac pulp (or mesocarp) that accounts for 40–50% of fruit weight is commonly discarded during the processing of Gac fruit. However, this by-product is a rich source of nutrients and bioactive compounds, which are potential to produce edible films. This study aimed to determine the effect of sodium alginate, kappa-carrageenan, Gac pulp and glycerol on film properties and optimise the formula of this composite film for further applications using a response surface methodology (RSM). The results showed that sodium alginate, kappa-carrageenan, Gac pulp, and glycerol affected physical and barrier properties, colour parameters, and mechanical properties of the films. The optimal formulation to generate a composite film from Gac pulp include sodium alginate 1.03%, kappa-carrageenan 0.65%, Gac pulp 0.4%, and glycerol 0.85% (w/v), where this film produces high mechanical properties, low water vapour permeability and acceptable physical properties. This optimised film formulation demonstrates a potential for food application.
Thuy T.B. Tran; Paul Roach; Minh H. Nguyen; Penta Pristijono; Quan V. Vuong. Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production. Food Hydrocolloids 2019, 99, 105322 .
AMA StyleThuy T.B. Tran, Paul Roach, Minh H. Nguyen, Penta Pristijono, Quan V. Vuong. Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production. Food Hydrocolloids. 2019; 99 ():105322.
Chicago/Turabian StyleThuy T.B. Tran; Paul Roach; Minh H. Nguyen; Penta Pristijono; Quan V. Vuong. 2019. "Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production." Food Hydrocolloids 99, no. : 105322.
UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m−2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m−2) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m−2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.
Penta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology 2019, 56, 1438 -1444.
AMA StylePenta Pristijono, Michael C. Bowyer, Konstantinos Papoutsis, Christopher J. Scarlett, Quan Vuong, Costas Stathopoulos, John Golding. Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation. Journal of Food Science and Technology. 2019; 56 (3):1438-1444.
Chicago/Turabian StylePenta Pristijono; Michael C. Bowyer; Konstantinos Papoutsis; Christopher J. Scarlett; Quan Vuong; Costas Stathopoulos; John Golding. 2019. "Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation." Journal of Food Science and Technology 56, no. 3: 1438-1444.
Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus fruit. In this study, continuous ethylene exposure at different storage temperatures was investigated to assess their effect on calyx senescence and internal qualities in ‘Afourer’ mandarin and Navel orange fruit during storage. ‘Afourer’ mandarin fruit were stored at ≤0.001 (equivalent to ethylene-free air), 0.01, 0.1 and 1 µL L−1 of ethylene at either 5, 10 or 20 °C, whilst in a parallel experiment, Navel oranges were exposed to ≤0.001, 0.1 and 1 µL L−1 ethylene at either 1 or 10 °C. Changes in external and internal postharvest quality parameters were assessed for up to 8 weeks for ‘Afourer’ mandarins and 10 weeks for Navel oranges. At all storage temperatures, high levels of ethylene were found to increase the level of calyx senescence, weight loss, loss of fruit firmness and respiration rates. Also, there were significant effects of ethylene and storage temperatures on total soluble solids (TSS) content, titratable acidity (TA), and ethanol accumulation in both citrus species. Continuous exposure to high ethylene also significantly reduced vitamin C and ferric reducing antioxidant power (FRAP) in ‘Afourer’ mandarins after 8 weeks of storage. Overall, ethylene treatments had a significant effect on both the external and internal qualities of the fruit during storage. The relationship between ethylene concentrations and storage temperatures demonstrate that lowering atmospheric ethylene levels at reduced storage temperatures maintain fruit quality during long term storage.
Nasiru Alhassan; John B. Golding; Ron B. H. Wills; Michael C. Bowyer; Penta Pristijono. Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality. Foods 2019, 8, 19 .
AMA StyleNasiru Alhassan, John B. Golding, Ron B. H. Wills, Michael C. Bowyer, Penta Pristijono. Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality. Foods. 2019; 8 (1):19.
Chicago/Turabian StyleNasiru Alhassan; John B. Golding; Ron B. H. Wills; Michael C. Bowyer; Penta Pristijono. 2019. "Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality." Foods 8, no. 1: 19.
Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (
Penta Pristijono; John B. Golding; Michael C. Bowyer. Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C. Horticulturae 2018, 5, 1 .
AMA StylePenta Pristijono, John B. Golding, Michael C. Bowyer. Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C. Horticulturae. 2018; 5 (1):1.
Chicago/Turabian StylePenta Pristijono; John B. Golding; Michael C. Bowyer. 2018. "Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C." Horticulturae 5, no. 1: 1.
Ethylene enhances the ripening and senescence of fruit with increased susceptibility to fungal decay a common feature of such changes. Most studies on the effect of ethylene have been in vivo where it is not possible to determine whether any effect due to ethylene arises from changes in metabolism of produce or from a direct effect on the pathogen. The few in vitro studies, that have been carried out, have been with very high ethylene levels, and did not identify the source of pathogens tested. This study examined the effect of air and ethylene, at 0.1 and 1 μL L−1, on the growth of fungi isolated from five climacteric fruits (persimmon, pear, tomato, mango and papaya), and three non-climacteric fruits (orange, grape and blueberry). All fungi isolated from climacteric fruits had reduced mycelial growth when held in 0.1 and 1 μL L−1 ethylene but those from non-climacteric fruits showed no effect of ethylene. The finding was unexpected and suggests that fungi that colonise climacteric fruits are advantaged by delaying growth when fruits start to ripen. Since non-climacteric fruits do not exhibit any marked increase in ethylene, colonising pathogens would not need such an adaptive response.
Penta Pristijono; Ron B. H. Wills; Len Tesoriero; John B. Golding. Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens. Horticulturae 2018, 4, 20 .
AMA StylePenta Pristijono, Ron B. H. Wills, Len Tesoriero, John B. Golding. Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens. Horticulturae. 2018; 4 (3):20.
Chicago/Turabian StylePenta Pristijono; Ron B. H. Wills; Len Tesoriero; John B. Golding. 2018. "Effect of Continuous Exposure to Low Levels of Ethylene on Mycelial Growth of Postharvest Fruit Fungal Pathogens." Horticulturae 4, no. 3: 20.
The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.
Konstantinos Papoutsis; John B. Golding; Quan Vuong; Penta Pristijono; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer. Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods 2018, 7, 115 .
AMA StyleKonstantinos Papoutsis, John B. Golding, Quan Vuong, Penta Pristijono, Costas E. Stathopoulos, Christopher J. Scarlett, Michael Bowyer. Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods. 2018; 7 (7):115.
Chicago/Turabian StyleKonstantinos Papoutsis; John B. Golding; Quan Vuong; Penta Pristijono; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer. 2018. "Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan." Foods 7, no. 7: 115.
The green Tahitian limes (Citrus latifolia) were exposed to 7.2 kJ m−2 UV-C and 0.5 μL L−1 1-methylcyclopropene (1-MCP) treatments both separately and in combination. After treatment, fruit were stored in ethylene free (i.e. air containing < 0.005 μL L−1) or 0.1 μL L−1 ethylene at 20 °C and 100% RH. The results showed that UV-C treatment delayed skin degreening and reduced endogenous ethylene production compared to untreated control fruit, however these effects reduced over the storage time. As expected, 1-MCP inhibited ethylene production, reduced calyx abscission and retained peel greenness during the storage. Both of the combination treatments, 1-MCP + UV-C and UV-C + 1-MCP reduced endogenous ethylene production and delayed skin yellowing. In all treatments, UV-C and 1-MCP resulted in lower fruit respiration rates than untreated control fruit, however this effect diminished during 7 and 14 days storage for fruits stored in air and 0.1 μL L−1 ethylene atmosphere, respectively. There was no difference in weight loss, SSC, TA and SSC/TA ratio between the treatments and storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage at low level of ethylene improves the quality of limes, with the additional improvement when combined with 1-MCP treatment prior or after UV-C irradiation.
Penta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas Stathopoulos; John B. Golding. Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes. Journal of Food Science and Technology 2018, 55, 2467 -2475.
AMA StylePenta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas Stathopoulos, John B. Golding. Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes. Journal of Food Science and Technology. 2018; 55 (7):2467-2475.
Chicago/Turabian StylePenta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas Stathopoulos; John B. Golding. 2018. "Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes." Journal of Food Science and Technology 55, no. 7: 2467-2475.
Bahareh Saberi; John Golding; José R. Marques; Penta Pristijono; Suwimol Chockchaisawasdee; Christopher J. Scarlett; Costas E. Stathopoulos. Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biology and Technology 2018, 137, 9 -20.
AMA StyleBahareh Saberi, John Golding, José R. Marques, Penta Pristijono, Suwimol Chockchaisawasdee, Christopher J. Scarlett, Costas E. Stathopoulos. Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges. Postharvest Biology and Technology. 2018; 137 ():9-20.
Chicago/Turabian StyleBahareh Saberi; John Golding; José R. Marques; Penta Pristijono; Suwimol Chockchaisawasdee; Christopher J. Scarlett; Costas E. Stathopoulos. 2018. "Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges." Postharvest Biology and Technology 137, no. : 9-20.
Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts. Food Bioscience 2018, 21, 20 -26.
AMA StyleKonstantinos Papoutsis, Penta Pristijono, John Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan Vuong. Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts. Food Bioscience. 2018; 21 ():20-26.
Chicago/Turabian StyleKonstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. 2018. "Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts." Food Bioscience 21, no. : 20-26.
The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata. Prior to extraction, one batch of by-product was dehydrated by freeze-drying (untreated by-product), while the other batch was treated by microwave irradiation in conjunction with freeze-drying (microwave-treated by-product). High-performance liquid chromatography (HPLC) was employed for the identification of individual phenolic compounds with potent antifungal activities. Both lemon by-product aqueous extracts inhibited the mycelial growth and suppressed the spore germination of the fungus in a concentration-dependent manner. In general, the extracts obtained from the microwave-treated lemon by-product displayed enhanced antifungal activity than those obtained from the untreated one. Scanning electron microscopy (SEM) revealed that both lemon by-product extracts affected the hyphal morphology of the fungus. The antifungal activity of the extracts was attributed to their phenolic acid and ascorbic acid contents.
Konstantinos Papoutsis; Quan Vuong; Len Tesoriero; Penta Pristijono; Costas E. Stathopoulos; Stela Gkountina; Fiona Lidbetter; Michael C. Bowyer; Christopher J. Scarlett; John Golding. Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. International Journal of Food Science & Technology 2018, 53, 1510 -1517.
AMA StyleKonstantinos Papoutsis, Quan Vuong, Len Tesoriero, Penta Pristijono, Costas E. Stathopoulos, Stela Gkountina, Fiona Lidbetter, Michael C. Bowyer, Christopher J. Scarlett, John Golding. Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata. International Journal of Food Science & Technology. 2018; 53 (6):1510-1517.
Chicago/Turabian StyleKonstantinos Papoutsis; Quan Vuong; Len Tesoriero; Penta Pristijono; Costas E. Stathopoulos; Stela Gkountina; Fiona Lidbetter; Michael C. Bowyer; Christopher J. Scarlett; John Golding. 2018. "Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata." International Journal of Food Science & Technology 53, no. 6: 1510-1517.
Green capsicums (Capsicum annum L.) were stored under low pressure (4 kPa) at 10°C for 5 and 11 days with 100% RH. The results showed that the incidence of stem decay under low-pressure storage for 5 and 11 days and storage at ambient atmosphere at 20°C for 3 days was lower compared to fruits that were stored at regular atmosphere at 10°C. Fruit that had been stored at low pressure at 10°C had no symptoms of flesh rots for up to 11 days, whilst fruit which had been stored at regular atmosphere at 10°C had 6% flesh rots after 11 days storage at 10°C.There was no difference in flesh firmness and colour retention between fruits stored at low pressure and regular pressure at 10°C. Capsicums stored at low pressure had higher overall acceptability compared to fruit that were stored at regular atmosphere at 10°C. These results demonstrate the potential of low pressure storage as an effective technique to manage capsicum fruit quality, however, there was no additional benefit when fruits were stored at low pressure for more than 5 days.
Penta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas E. Stathopoulos; John B. Golding. Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.). The Journal of Horticultural Science and Biotechnology 2017, 93, 529 -536.
AMA StylePenta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding. Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.). The Journal of Horticultural Science and Biotechnology. 2017; 93 (5):529-536.
Chicago/Turabian StylePenta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas E. Stathopoulos; John B. Golding. 2017. "Effect of low-pressure storage on the quality of green capsicums (Capsicum annum L.)." The Journal of Horticultural Science and Biotechnology 93, no. 5: 529-536.
Rahul Thakur; Penta Pristijono; John Golding; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer; Sukhvinder P. Singh; Quan Vuong. Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film. Food Packaging and Shelf Life 2017, 14, 108 -115.
AMA StyleRahul Thakur, Penta Pristijono, John Golding, Costas E. Stathopoulos, Christopher J. Scarlett, Michael Bowyer, Sukhvinder P. Singh, Quan Vuong. Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film. Food Packaging and Shelf Life. 2017; 14 ():108-115.
Chicago/Turabian StyleRahul Thakur; Penta Pristijono; John Golding; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer; Sukhvinder P. Singh; Quan Vuong. 2017. "Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film." Food Packaging and Shelf Life 14, no. : 108-115.
Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico-chemical properties of starches extracted from eight rice varieties and attempted predicting their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapour permeability) and optical properties (colour and transparency) of rice starch-ι-carrageenan films. The results showed that starch amylose content and amylose-amylopectin associations during retrogradation play a significant role in determining various properties of films., The film containing starch from 'Reiziq' variety showed minimum thickness (0.08 mm), water vapour permeability (WVP) (2.7 gs−1m−1Pa−1), solubility (43.12%) opacity (0.44%) and better mechanical properties, demonstrating the importance of selection of the source of starch. The results also indicated that rice starch had compatibility with ι-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.
Rahul Thakur; Penta Pristijono; John Golding; Costas E. Stathopoulos; Christopher Scarlett; Michael Bowyer; Sukhvinder P. Singh; Quan V. Vuong. Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film. Starch - Stärke 2017, 70, 1 .
AMA StyleRahul Thakur, Penta Pristijono, John Golding, Costas E. Stathopoulos, Christopher Scarlett, Michael Bowyer, Sukhvinder P. Singh, Quan V. Vuong. Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film. Starch - Stärke. 2017; 70 (1-2):1.
Chicago/Turabian StyleRahul Thakur; Penta Pristijono; John Golding; Costas E. Stathopoulos; Christopher Scarlett; Michael Bowyer; Sukhvinder P. Singh; Quan V. Vuong. 2017. "Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film." Starch - Stärke 70, no. 1-2: 1.
Zucchini (Cucurbita pepo var. cylindrica) were stored at low pressure (4 kPa) at 10°C at 100% relative humidity for 11 days. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C for three days. Zucchinis stored at low pressure exhibited a 50% reduction in stem-end browning compared with fruit stored at atmospheric pressure (101 kPa) at 10°C. The benefit of low pressure treatment was maintained after the additional three days storage at normal atmospheric pressure at 20°C. Indeed, low pressure treated fruit transferred to regular atmosphere 20°C for three days possessed a significantly lower incidence of postharvest rot compared to fruit stored at regular atmospheric pressure at 10°C. Zucchinis stored at low pressure showed higher levels of acceptability (28% and 36%, respectively) compared to fruit stored at regular atmospheres at 10°C for both assessment times.
Penta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas Stathopoulos; John B. Golding. The application of low pressure storage to maintain the quality of zucchinis. New Zealand Journal of Crop and Horticultural Science 2017, 46, 254 -263.
AMA StylePenta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong, Costas Stathopoulos, John B. Golding. The application of low pressure storage to maintain the quality of zucchinis. New Zealand Journal of Crop and Horticultural Science. 2017; 46 (3):254-263.
Chicago/Turabian StylePenta Pristijono; Michael C. Bowyer; Christopher J. Scarlett; Quan V. Vuong; Costas Stathopoulos; John B. Golding. 2017. "The application of low pressure storage to maintain the quality of zucchinis." New Zealand Journal of Crop and Horticultural Science 46, no. 3: 254-263.
Konstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts. International Journal of Food Science & Technology 2017, 52, 880 -887.
AMA StyleKonstantinos Papoutsis, Penta Pristijono, John Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan Vuong. Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts. International Journal of Food Science & Technology. 2017; 52 (4):880-887.
Chicago/Turabian StyleKonstantinos Papoutsis; Penta Pristijono; John Golding; Costas E. Stathopoulos; Michael C. Bowyer; Christopher J. Scarlett; Quan Vuong. 2017. "Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts." International Journal of Food Science & Technology 52, no. 4: 880-887.
Tahitian limes (Citrus latifolia) were exposed to 0 and 7.2 kJm-2 UV-C. After treatments, it was stored for 28 days in air at 20°C, 80% RH (control) and in air containing <0.005 or 0.1 μL.L−1 ethylene at 20°C and 100% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, soluble solids content (SSC), titratable acidity (TA) and acceptability index were assessed. The UV-C light treatment significantly affected the quality of lime during storage. UV-C treatment significantly affected peel degreening at 20°C in all storage conditions, whereas treated limes showed significantly lower in peel degreening than the control. These effects reduced over the storage time, with the exception of fruits stored in <0.005 μL.L-1 ethylene which still produced a significantly higher in Hue value after 21 days storage relative to the control. UV-C treatment affected ethylene production during storage under all storage conditions. This effect also diminished with storage time. UV-C treatment did not affect the respiration rate, SSC or TA for all storage conditions. The UV-C treated limes had higher acceptability index than untreated limes up to 14 days storage at 20°C. Storage conditions significantly affected ethylene production, with limes that stored in air exhibiting higher ethylene production than fruits stored in the <0.005 or 0.1 μL.L-1 ethylene atmosphere. Storage conditions also significantly affected weight loss, with fruits stored in air showing greater weight loss compared to the other storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage in less than 0.1 μL.L-1 ethylene atmosphere improves the quality of limes postharvest.
Penta Pristijono; Michael C Bowyer; Christopher J Scarlett; Quan V Vuong; Costas E Stathopoulos; John B. Golding. The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia). Journal of Food & Nutritional Disorders 2017, 6, 1 .
AMA StylePenta Pristijono, Michael C Bowyer, Christopher J Scarlett, Quan V Vuong, Costas E Stathopoulos, John B. Golding. The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia). Journal of Food & Nutritional Disorders. 2017; 6 (4):1.
Chicago/Turabian StylePenta Pristijono; Michael C Bowyer; Christopher J Scarlett; Quan V Vuong; Costas E Stathopoulos; John B. Golding. 2017. "The Effect of Postharvest UV-C Treatment and Associated with Different Storage Conditions on the Quality of Tahitian Limes (Citrus latifolia)." Journal of Food & Nutritional Disorders 6, no. 4: 1.