https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33426 Wed 31 Oct 2018 15:12:41 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33416 Wed 31 Oct 2018 15:06:32 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33418 -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.]]> Wed 31 Oct 2018 15:06:13 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33417 Wed 31 Oct 2018 15:05:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:37967 Wed 14 Jul 2021 13:23:43 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:30206 Wed 11 Apr 2018 11:52:08 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33432 Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m^-2 UV-C or 0.5 µL L^-1 1-MCP or combination of 13.6 kJ m^-2 UV-C and 0.5 µL L^-1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 µL L^-1 ethylene at 20°C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.]]> Wed 04 Sep 2019 09:56:41 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32046 p‐coumaric acid content. The highest gallic acid content was recorded in the pomace dried by hot air at 110°C. The results of this study indicate that drying technique should be carefully selected according to the bioactive compounds aimed to be extracted.]]> Tue 24 Apr 2018 15:09:46 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:33467 w) than those produced by spray-drying. Specifically, the MC and a_w 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 a_w 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.]]> Tue 03 Sep 2019 17:59:14 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:25041 Prunus avium L.) are a nutritious fruit which are rich in polyphenols and have high antioxidant potential. Most sweet cherries are consumed fresh and a small proportion of the total sweet cherries production is value added to make processed food products. Sweet cherries are highly perishable fruit with a short harvest season, therefore extensive preservation and processing methods have been developed for the extension of their shelf-life and distribution of their products. Scope and approach: In this review, the main physicochemical properties of sweet cherries, as well as bioactive components and their determination methods are described. The study emphasises the recent progress of postharvest technology, such as controlled/modified atmosphere storage, edible coatings, irradiation, and biological control agents, to maintain sweet cherries for the fresh market. Valorisations of second-grade sweet cherries, as well as trends for the diversification of cherry products for future studies are also discussed. Key findings and conclusions: Sweet cherry fruit have a short harvest period and marketing window. The major loss in quality after harvest include moisture loss, softening, decay and stem browning. Without compromising their eating quality, the extension in fruit quality and shelf-life for sweet cherries is feasible by means of combination of good handling practice and applications of appropriate postharvest technology. With the drive of health-food sector, the potential of using second class cherries including cherry stems as a source of bioactive compound extraction is high, as cherry fruit is well-known for being rich in health-promoting components.]]> Thu 21 Oct 2021 12:53:01 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:35127 Penicillium digitatum and P. italicum, which are both wound pathogens. To date, several non-chemical postharvest treatments have been investigated for the control of both pathogens, trying to provide an alternative solution to the synthetic fungicides (imazalil, thiabendazole, pyrimethanil, and fludioxonil), which are mainly employed and may have harmful effects on human health and environment. Scope and approach: The current study emphasizes the non-chemical postharvest treatments, such as irradiations, biocontrol agents, natural compounds, hot water treatment (HWT), and salts, on the prevention of decay caused by P. digitatum and P. italicum, also known as green and blue molds, respectively. The mode of action of each technique is presented and comprehensively discussed. Key findings and conclusions: In vivo and in vitro experiments in a laboratory scale have shown that the control of green and blue molds can be accomplished by the application of non-chemical treatments. The mechanisms of action of the non-chemical techniques have not been clearly elucidated. Several studies have mentioned that the application of non-chemical treatments results in the synthesis of secondary metabolites with antifungal activities (i.e. polyphenols, phytoalexins) in fruit surface. Moreover, non-chemical treatments may exert direct effects on fungal growth, such as disruption of cell walls, inhibition of metabolic respiration, and disruption of energy production related enzymes.]]> Thu 21 Oct 2021 12:52:52 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:34483 Thu 01 Aug 2019 16:36:16 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:31497 Sat 24 Mar 2018 08:44:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29651 Sat 24 Mar 2018 07:41:56 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29664 −1. Under these conditions, the aqueous extracts had the same content of TPC and TF as well as antioxidant capacity in comparison with those of methanol extracts obtained by sonication. Therefore, these conditions could be applied for further extraction and isolation of phenolic compounds from lemon pomace]]> Sat 24 Mar 2018 07:32:23 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:47830 Fri 23 Jun 2023 12:02:28 AEST ]]>