Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Improving ‘Bing’ sweet cherry fruit quality with plant growth regulators

Gibberellic acid is a plant growth hormone that promotes cell expansion and division. Studies have aimed at optimizing and reducing production costs, which could make its application economically viable for different cultivars. Gibberellins consist of a large family of plant growth hormones discovered in the 1930s, which are synthesized via the terpenes route from the geranylgeranyl diphosphate and feature a basic structure formed by an ent-gibberellane tetracyclic skeleton. Among them, only four have biological activity, including gibberellic acid (GA3), which acts as a natural plant growth regulator, especially for stem elongation, seed germination, and increased fruit size. It can be obtained from plants, fungi, and bacteria. There are also some reports about microalgae GA3 producers. Fungi, especially Gibberella fujikuroi, are preferred for GA3 production via submerged fermentation or solid-state fermentation. Many factors may affect its production, some of which are related to the control and scale-up of fermentation parameters. Different GA3 products are available on the market. They can be found in liquid or solid formulations containing only GA3 or a mixture of other biological active gibberellins, which can be applied on a wide variety of cultivars, including crops and fruits. However, the product’s cost still limits its large and continuous application. New low-cost and efficient GA3 production alternatives are surely welcome. This review deals with the latest scientific and technological advances on production, recovery, formulation, and applications of this important plant growth hormone.

Current advances in gibberellic acid (GA 3 ) production, patented technologies and potential applications.

Sweet cherry fruit cracking mechanisms and prevention strategies: A review

The influence of both post-harvest treatments and film permeability on the quality loss kinetic of minimally processed artichokes is assessed in this study. In particular, fresh-cut artichoke heads were subjected to dipping in citric acid/calcium chloride water solution, and coating with citric acid loaded sodium alginate, respectively. Three different packaging materials were used: a polyester-based biodegradable film, an aluminum-based multilayer film, and a commercially available oriented polypropylene film. Artichokes quality loss kinetic during storage was determined by monitoring produce appearance, weight loss, pH, and viable cell load of the main spoilage microorganisms. Results suggest that among the selected treatments, coating shows the best performance in terms of artichokes shelf life. As far as the packaging material is concerned, the biodegradable film tested in this work seems to be the most suitable packaging to preserve the quality of the coated fresh-cut produce. Industrial relevance: Fresh-cut vegetables market has grown rapidly in recent years as a result of changes in consumer attitudes. There is a real need to find methods for preservation of minimally processed food products that can gain widespread acceptance by the industry. This paper suggests effective packaging solutions to delay the quality decay kinetic of fresh-cut artichokes. Moreover, the present study proposes a new “green packaging system” that could emphasize the relevance of the obtained results due to the increased attention to the environmental impact.

A.F. López Camelo

Papers

Application of gibberellic acid to 'sweetheart' sweet cherries: effects on fruit quality at harvest and during cold storage

Effects of temperature and semi-permeable films on quality of stored artichokes (Cynara scolymus L.)