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Isolation and identification of fungal strains. (a) four fungi isolated from naturally infected peach fruit; (b) phylogenetic relationship of fungal strains (Xu et al., 2021).
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Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but th...
Citations
... Yellow peaches are favored by consumers due to their nutrient composition and deliciousness [1]. As their quality of life improves, more and more people are becoming concerned about their health, and the focus of the demand for yellow peaches has shifted from quantity to quality. ...
Accurate determination of the number and location of immature small yellow peaches is crucial for bagging, thinning, and estimating yield in modern orchards. However, traditional methods have faced challenges in accurately distinguishing immature yellow peaches due to their resemblance to leaves and susceptibility to variations in shooting angles and distance. To address these issues, we proposed an improved target-detection model (EMA-YOLO) based on YOLOv8. Firstly, the sample space was enhanced algorithmically to improve the diversity of samples. Secondly, an EMA attention-mechanism module was introduced to encode global information; this module could further aggregate pixel-level features through dimensional interaction and strengthen small-target-detection capability by incorporating a 160 × 160 detection head. Finally, EIoU was utilized as a loss function to reduce the incidence of missed detections and false detections of the target small yellow peaches under the condition of high density of yellow peaches. Experimental results show that compared with the original YOLOv8n model, the EMA-YOLO model improves mAP by 4.2%, Furthermore, compared with SDD, Objectbox, YOLOv5n, and YOLOv7n, this model’s mAP was improved by 30.1%, 14.2%,15.6%, and 7.2%, respectively. In addition, the EMA-YOLO model achieved good results under different conditions of illumination and shooting distance and significantly reduced the number of missed detections. Therefore, this method can provide technical support for smart management of yellow-peach orchards.
... designing appropriate encapsulation systems can overcome these limitations and protect EU for better physicochemical stability and functional activity. Electrospinning is a cheap and well-established technology that does not involve severe conditions (extreme temperature or pressure); therefore, it has great potential for encapsulating and delivering sensitive bioactive compounds [2]. In addition, the obtained nanofibers possess a high load efficiency, high porosity, and specific surface area, as well as a controllable morphology, which can stabilize and adjust the release behavior of active compounds [12]. ...
... Currently, the application of chemical fungicides is the most commonly used preservation approach. However, these chemicals have potential hazards to human health and the natural environment [2]. Therefore, it is essential to develop safe, eco-friendly, and effective natural agents for food preservation. ...
... Moreover, EU has shown strong activity against pathogenic viruses, bacteria, and fungi, including Staphylococcus aureus, Escherichia coli O157:H7, Salmonella enterica, Helicobacter pylori, Campylobacter jejuni, and Listeria monocytogenes [6][7][8][9], and hence represents a promising alternative to chemical fungicides. However, the intense aroma, high volatility, and easy decomposition through light, oxidation, and heat processes of EU greatly affect its stability, making it less effective for food preservation [2,10,11]. Therefore, Foods 2024, 13, 1583 3 of 17 violet) was observed in zein fibers compared with zein films [46]. Nevertheless, limited studies have been conducted on the sustained or controlled release of volatile functional compounds in zein nanofibers. ...
Volatile active ingredients in biopolymer nanofibers are prone to burst and uncontrolled release. In this study, we used electrospinning and crosslinking to design a new sustained-release active packaging containing zein and eugenol (EU). Vapor-phase glutaraldehyde (GTA) was used as the crosslinker. Characterization of the crosslinked zein nanofibers was conducted via scanning electron microscopy (SEM), mechanical properties, water resistance, and Fourier transform infrared (FT-IR) spectroscopy. It was observed that crosslinked zein nanofibers did not lose their fiber shape, but the diameter of the fibers increased. By increasing the crosslink time, the mechanical properties and water resistance of the crosslinked zein nanofibers were greatly improved. The FT-IR results demonstrated the formation of chemical bonds between free amino groups in zein molecules and aldehyde groups in GTA molecules. EU was added to the zein nanofibers, and the corresponding release behavior in PBS was investigated using the dialysis membrane method. With an increase in crosslink time, the release rate of EU from crosslinked zein nanofibers decreased. This study demonstrates the potential of crosslinking by GTA vapors on the controlled release of the zein encapsulation structure containing EU. Such sustainable-release nanofibers have promising potential for the design of fortified foods or as active and smart food packaging.
... One advantage of EOs is their bioactivity as a volatile mean, which could make them effective fumigants for the preservation of commodities during storage [1,15,24]. Many research studies have documented the beneficial responses of EOs on the preservation of fresh produce, including strawberry (Fragaria vesca L.), tomato (Solanum lycopersicum L.), cucumber (Cucumis sativus L.), apricot (Prunus armeniaca L.), pear (Pyrus communis L.), apples (Malus domestica L.), and avocado (Persea americana L.) fruit, to name a few [1,9,11,[25][26][27][28][29]. ...
... One advantage of EOs is their bioactivity as a volatile mean, which could make them effective fumigants for the preservation of commodities during storage [1,15,24]. Many research studies have documented the beneficial responses of EOs on the preservation of fresh produce, including strawberry (Fragaria vesca L.), tomato (Solanum lycopersicum L.), cucumber (Cucumis sativus L.), apricot (Prunus armeniaca L.), pear (Pyrus communis L.), apples (Malus domestica L.), and avocado (Persea americana L.) fruit, to name a few [1,9,11,[25][26][27][28][29]. Essential oil and/or hydrosol might trigger a defence response, by increasing defence-related enzymes and total phenolics of the fresh commodities [9,15]. ...
... Fresh produce preservation is still challenging and attracting the attention of researchers and application strategies on the postharvest community. The need for better fresh commodities' commercial storage/transit conditions has increased recently due to the financial costs associated with spoiling food, consumer worries regarding the safety of foods containing synthetic substances, and an increase in fresh produce consumption [1]. The challenge is to control the spread of postharvest diseases and preserve fruit quality and safety. ...
The use of synthetic sanitizers for fresh commodities preservation is of concern, with eco-friendly alternatives, including essential oils (EOs), attracting research and industry interest. Dittany (Origanum dictamnus—DIT) oil was applied, either through vapour or dipping, on pepper fruit or in vitro against Botrytis cinerea, and compared to untreated (control) or chlorine (CHL)-treated fruits stored at 11 °C. Direct DIT vapours (up to 6 d) suppressed lesion growth, spore germination, and spore production compared to the untreated fruits. The antimicrobial properties of EOs were evidenced in pre-exposed-to-DIT oil vapours (residual effect), resulting in fruit lesion suppression. However, DIT-pretreated fruits had the same spore production and spore germination as the control and CHL applications. In in vitro tests, DIT vapours decreased colony growth and spore production when fungi were grown on Potato Dextrose Agar (PDA) or PDA pre-exposed to DIT following B. cinerea inoculation. This evidenced that the disease suppression after DIT vapour application primarily affected the interaction of the fruit–pathogen and/or residual responses on fruit tissue and/or PDA media. Fungal biomass in Potato Dextrose Broth (PDB) was evaluated after DIT and CHL applications (10–50–100–500–5000 μL L−1) and decreased with the DIT oil. Additionally, DIT or CHL sanitary dipping on pepper was ineffective against B. cinerea compared to vapour application. Therefore, DIT vapours revealed antimicrobial properties and could be an alternative postharvest sanitiser. DIT oil application should also be evaluated at semi-commercial scale for further optimizations, prior to commercialisation.
... Peaches should be stored in the proper circumstances to prevent rapid ripening and softening [4,5]. Post-harvest handling and ripening are key stages in the peach industry because they have a direct impact on the quality, shelf life, and market value of the fruit [6]. Peaches are perishable fruits, and their quality degrades quickly after harvesting. ...
Post-harvest handling and ripening techniques have an impact on peach quality and shelf life, which has a big impact on consumer satisfaction and market competitiveness. This review paper examines recent advancements in ripening techniques and post-harvest technologies with the goal of improving peach fruit quality and sustainability. The factors impacting fruit quality after harvest and the physiological changes that occur throughout peach ripening are fully explained. For maintaining peach freshness and reducing losses, novel handling methods like modified atmosphere packaging (MAP) and controlled atmosphere storage (CAS) have been investigated. The study explores the possibilities of nanotechnology applications and low-temperature storage for prolonging shelf life while maintaining texture, flavor, and aroma. This study further analyzes the effectiveness and waste reduction potential of automation and mechanization in post-harvest activities. The paper also discusses ethylene-based and non-ethylene-based ripening agents, as well as innovative techniques including gene editing and RNAi technology for controlled and delayed ripening. Analyses are performed on how these technologies affect the sensory qualities and nutrient profiles of peaches. The study emphasizes the significance of sustainable practices in the peach industry by focusing on waste reduction, resource efficiency, and circular economy integration. Post-harvest technologies' potential environmental consequences are taken into consideration, and the paper encourages more studies and cooperation to increase sustainability.
... Peaches should be stored in the proper circumstances to prevent rapid ripening and softening [4,5]. Post-harvest handling and ripening are key stages in the peach industry because they have a direct impact on the 2 quality, shelf life, and market value of the fruit [6]. Peaches are perishable fruits, and their quality degrades quickly after harvesting. ...
Post-harvest handling and ripening techniques have an impact on peach quality and shelf life, which has a big impact on consumer satisfaction and market competitiveness. This review paper examines recent advancements in ripening techniques and post-harvest technologies with the goal of improving peach fruit quality and sustainability. The factors impacting fruit quality after harvest and the physiological changes that occur throughout peach ripening are fully explained. For maintaining peach freshness and reducing losses, novel handling methods like modified atmosphere packaging (MAP) and controlled atmosphere storage (CAS) have been investigated. The study explores the possibilities of nanotechnology applications and low-temperature storage for prolonging shelf life while maintaining texture, flavor, and aroma. Examining the effectiveness and waste reduction potential of automation and mechanization in post-harvest activities. The paper also discusses ethylene-based and non-ethylene-based ripening agents, as well as innovative techniques including gene editing and RNAi technology for controlled and delayed ripening. Analyses are done on how these technologies affect the sensory qualities and nutrient profiles of peaches. The study emphasizes the significance of sustainable practices in the peach industry by focusing on waste reduction, resource efficiency, and circular economy integration. Post-harvest technologies' potential environmental consequences have been taken into consideration and the paper encourages more study and cooperation to increase sustainability.
... Preserving the quality of fresh produce is of great importance since it influences the purchasing choices of the consumers. Postharvest treatment of fresh produce with natural products such as EOs, plant extracts and other natural components can maintain the quality-related attributes of fruits and vegetables [44,45]. Previous studies have shown the positive effects of EOs on fresh commodities by enhancing their sensory and organoleptic characteristics and igniting physicochemical processes (i.e., increase in antioxidants) that result in higher nutritional value products [24,38]. ...
Cucumber (Cucumis sativus L.), one of the most widely consumed vegetables, presents high perishability during storage and marketing if it is not handled and stored properly. Currently, there is an increased interest of the food industry to reduce waste (due to quality losses) and to utilize natural products for the preservation of fresh commodities. This study’s goal was to evaluate the effects of lavender (Lav) and rosemary (Ros) essential oils (EOs), their mixture (Lav + Ros, 1:1 v/v) and their main compound (eucalyptol) via vapor phase on cucumber’s postharvest quality. The outcomes of this study demonstrated that 200 μL/L of Lav and Ros EOs increased the respiration rate of cucumbers after 10 days of storage at 11 °C, while 100 μL/L of the EOs mixture and Eucalyptol (100 and 200 μL/L) had no effect on respiration, on the same day. The application of Eucalyptol (100 and 200 μL/L) resulted in less acceptable fruits (less pleasant aroma and unpleasant taste). A decrease in fruit firmness was found in cucumbers exposed to Lav 200 μL/L and Ros 100 μL/L. Interestingly, Eucalyptol was found to accelerate the fruit ripening index after five days of storage, and to decrease organoleptic properties of the fruit (i.e., aroma, taste) on the fifth day of storage. The fruit revealed increased oxidative stress (i.e., increased lipid peroxidation), especially at a high concentration (200 μL/L) of Eucalyptol after 10 days. This has resulted in the activation of other non-enzymatic antioxidant mechanisms such as the increase in fruit ascorbic acid content. Notably, no effects on fruit weight loss, total soluble solids and color were observed with the examined treatments. Overall, this study suggests that the investigated products (EOs and their main compound) have a putative role in postharvest storage for the preservation of cucumbers. However, further investigation is needed for the determination of the optimum application conditions (i.e., concentration, time and method of application) on cucumbers and other fresh produce.
... In general, these wounds are inflicted during harvest, transport, packing, and storage. Several postharvest pathogens have been recorded in pome and stone fruit of the Rosaceae family, including rot caused by Rhizopus stolonifer [2][3][4][5], brown rot caused by Monilinia fructicola, M. fructigena, and M. laxa [2,[5][6][7][8][9][10], gray mold caused by Botrytis cinerea [2,3,[9][10][11], anthracnose caused by Colletotrichum gloeosporioides and C. acutatum [2][3][4]12,13], blue mold caused by Penicillium expansum [2,11,14,15], and bull's eye rot caused by Neofabraea vagabunda [14], which are the main aggressive diseases that cause postharvest rot. In addition, other pathogens have been described, such as Diaporthe spp, Neofusicoccum yunnanense, and Diplodia spp. in apple [16], Penicillium spp., Talaromyces minioluteus, and T. rugulosus in pear [15], Mucor piriformis, Rhizoctonia solani, Phytophthora spp., and Fusarium oxysporum in strawberry [3,12], Gibberella avenacea and Alternaria alternata in apple and peach [12], Pestalotiopsis clavispora in ...
... In general, these wounds are inflicted during harvest, transport, packing, and storage. Several postharvest pathogens have been recorded in pome and stone fruit of the Rosaceae family, including rot caused by Rhizopus stolonifer [2][3][4][5], brown rot caused by Monilinia fructicola, M. fructigena, and M. laxa [2,[5][6][7][8][9][10], gray mold caused by Botrytis cinerea [2,3,[9][10][11], anthracnose caused by Colletotrichum gloeosporioides and C. acutatum [2][3][4]12,13], blue mold caused by Penicillium expansum [2,11,14,15], and bull's eye rot caused by Neofabraea vagabunda [14], which are the main aggressive diseases that cause postharvest rot. In addition, other pathogens have been described, such as Diaporthe spp, Neofusicoccum yunnanense, and Diplodia spp. in apple [16], Penicillium spp., Talaromyces minioluteus, and T. rugulosus in pear [15], Mucor piriformis, Rhizoctonia solani, Phytophthora spp., and Fusarium oxysporum in strawberry [3,12], Gibberella avenacea and Alternaria alternata in apple and peach [12], Pestalotiopsis clavispora in ...
... In general, these wounds are inflicted during harvest, transport, packing, and storage. Several postharvest pathogens have been recorded in pome and stone fruit of the Rosaceae family, including rot caused by Rhizopus stolonifer [2][3][4][5], brown rot caused by Monilinia fructicola, M. fructigena, and M. laxa [2,[5][6][7][8][9][10], gray mold caused by Botrytis cinerea [2,3,[9][10][11], anthracnose caused by Colletotrichum gloeosporioides and C. acutatum [2][3][4]12,13], blue mold caused by Penicillium expansum [2,11,14,15], and bull's eye rot caused by Neofabraea vagabunda [14], which are the main aggressive diseases that cause postharvest rot. In addition, other pathogens have been described, such as Diaporthe spp, Neofusicoccum yunnanense, and Diplodia spp. in apple [16], Penicillium spp., Talaromyces minioluteus, and T. rugulosus in pear [15], Mucor piriformis, Rhizoctonia solani, Phytophthora spp., and Fusarium oxysporum in strawberry [3,12], Gibberella avenacea and Alternaria alternata in apple and peach [12], Pestalotiopsis clavispora in ...
Fruits undergo numerous chemical, physical, and microbiological changes during storage that shorten their postharvest life, reducing shelf-life and boosting food loss. Food quality and safety are seriously threatened by postharvest infections, one of the factors behind postharvest deterioration and mycotoxin contamination in fruits. The control of postharvest deterioration is a big concern because there are few management methods available. Several attempts have been undertaken to prevent the microbial degradation of fresh food at the postharvest stage without using synthetic fungicides, which are dangerous for the environment and people’s health. A good substitute for synthetic fungicides among them is the use of natural plant compounds, such as essential oils included or not included in the edible coatings. This review’s aim was to collect information from the scientific literature on the biological activity of essential oil, with or without edible coatings, against pathogens that cause the postharvest spoilage of many fruit belonging to Rosaceae family in order to develop appropriate substitute tactics for synthetic fungicides in the treatment of postharvest fruit diseases. Advances and obstacles surrounding emerging methods that may be useful for enhancing the effectiveness and dependability of essential oils were evaluated.
Обеспечение товарных хозяйств качественным посевным материалом определяет основной вектор развития отечественного семеноводства сахарной свеклы. При этом особая роль отводится совершенствованию приемов хранения сырья. Цель исследований - выявить влияние физических и химических факторов на сохранность посадочного материала, а также продуктивность семенных растений сахарной свеклы. Работу выполняли в 2019-2021 гг. в Воронежской области. Объект исследования - маточные корнеплоды и семенные растения мужскостерильной формы гибрида отечественной селекции РМС-127. Опыты закладывали в корнехранилище, а также на изолированных участках в соответствии с методическими рекомендациями и указаниями по семеноводству сахарной свеклы. Схема эксперимента включала следующие варианты: без обработки (контроль); обработка маточных корнеплодов инфракрасным излучением (30 с) с использованием рефлектора Минина (синяя лампа); опрыскивание маточных корнеплодов фунгицидом Кагатник, ВРК (0,10 л/т); опрыскивание маточных корнеплодов фунгицидом Кагатник, ВРК (0,10 л/т) + инфракрасное излучение (30 с); опрыскивание маточных корнеплодов фунгицидом Кагатник, ВРК (0,10 л/т) + поверхностно-активное вещество Аллюр, Ж (0,003 л/т). Обработка маточных корнеплодов сахарной свеклы фунгицидом Кагатник, ВРК совместно с инфракрасным излучением или с поверхностно-активным веществом Аллюр, Ж позволяет снизить потери массы в процессе хранения на 1,6…2,3 % и израстание на 21,4…23,3 %, увеличить выход годных к высадке корнеплодов на 6…7 %. В последействии установлено положительное влияние изучаемых приемов оптимизации технологии хранения маточных корнеплодов на развитие и продуктивность семенных растений сахарной свеклы. Прибавка урожая вороха семян сахарной свеклы составляла 0,5 т/га, а доброкачественность основных посевных фракций (3,5…4,5 мм и 4,5…5,5 мм) - 96…98 %.
Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long term storage and using. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method and response surface analysis was carried out, which gave a high encapsulation rate (63.58%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy, Fourier infrared spectroscopy, X-ray diffraction and thermogravimetric analysis. The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, Polyethylene glycol (PEG) composite carvacrol-inclusive fresh-keeping paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola , the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables.
