Zoran S. Ilić, Elazar Fallik, Maja Manojlović, Žarko Kevrešan and Jasna Mastilović
Quality of produce cannot be improved after harvest, only maintained. Postharvest handling depends on the specific conditions of production, season, method of handling, and distance to market. Under organic production, growers harvest and market their produce at or near the peak ripeness more commonly than in many conventional systems. Organic production often includes more specialty varieties whose shelf life and shipping traits are reduced or even inherently poor. Harvesting and handling techniques that minimize injury to the commodity, as well as increased care with field and packinghouse sanitation, (chlorine, ozone, calcium hypochlorite, sodium hypochlorite and chlorine dioxide, acetic acid, peroxyacetic acid, vinegar, ethyl alcohol, hydrogen peroxide, etc.) during postharvest processes are vital components of a postharvest management plan for organic products. Sodium carbonate, sodium bicarbonate, and physical treatments such as heat treatments (as hot water treatment or dips, short hot water rinsing and brushing or hot air) can significantly lower the disease pressure on the harvested commodities. These sanitation practices are very easy to implement in the organic food production chain. They start in the field and continue during harvesting, sorting, packing, and transportation and continue even in the consumer’s home. All those treatments reduce rot development, provide quarantine security, and preserve fruit quality during cold storage and shelf life. In addition, the use chitosan, propolis, methyl jasmonate, essential oils, carnuba wax, biocontrol agents and modified atmosphere packaging can also reduce decay development during prolonged storage. All these treatments can be applied alone or in combination with each other in order to improve decay control after harvest and provide a healthy and safe product to the consumer. The aim of this chapter is to shed more light on the latest information on permitted treatments for organic products and on the possible mode-of-action of these treatments. This chapter summarizes technologies developed over the past five years that explore special physical treatments applied either directly, or in combination with other means to control rot development and insect infestation on fresh produce.
Fazly Ann Zainalabidin, Fadilah Mohd Hassan, Nur Sapinah Mat Zin, Wan Nabilah Wan Azmi and Mohd Iswadi Ismail
Halal certification is one of the prerequisites for entering the global halal market. It does provide recognition of quality and safe product through the concept of halalan toyyiban for the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status. Animal welfare aspect and ante-mortem inspection were also highlighted in reducing the chances of slaughtering the injured or diseased animal which may not only affecting the meat quality but unhealthy for consumption. Rapid bleeding resulting from the slaughtering process will increases the shelf-life of the meat by reducing the risk of carcass contamination and product deterioration. As the concept of toyyiban (wholesomeness) is practice, the meat is free from any microbiological, physical and chemical hazards.
Md. Suzauddula, M Moeen Miah, Nasima Akter Mukta, Najia Kamrul and Md. Bellal Hossain
Moringa oleifera leaves are familiar to all, but unknowing that this leaves contain quite a lot of nutrient value which are useful for human body function. This plant’s leaves contain verities of antioxidant which inhabit & fight against free radical to cell of human body for preventing cancer. Moringa leaves need to dry for use through diversified use. Storage and processing quality depend on better dry. The purpose of this research isto identifying and examined performance of different types of dryer to dry Moringa oleiferaleaves. For Moringa dried leaves apply three common type of dryer i.e. sun dryer, multi commodity solar tunnel dryer and oven dryer. This study was conducted to introducing & used of Moringa oleifera leaves as ingredient of functional foods. Through this study the ration of time and moisture loss by several dryer are mentioned. Most of the dryer for temperature range 30°C to 70°C. In MCST dryer found better in color and dried rate as compared others, highest moisture loss in happed in MCST dryer and total removal moisture 75 %. At each dryer 40 g sample was taken. Frequently after 2 hours the dryers were observed and the Moringaleaves (sample 1, 2) were scatteredhomogenously into the baskets or salver. Moistnessreduction datawasnotedaftereach 2 hour breakswhile drying process running. The time and moisture contend will vary for based on the maturity of moringa leaves. In the closing moisture found at the final product was approximately 25 % and total 17.50 g. Optimum amount of moisture content increase shelf life, prevent loss of nutrition and protect form microbial spoilage.
Dorin Sumedrea, Alina Florea, Mihaela Sumedrea, Adrian Asănica, Radu Coman, Mădălina Militaru, Emil Chiţu, Mădălina Butac, Florin Cristian Marin and Mirela Calinescu
. Ascorbic acid loss and sensory changes in intermediate moisture pineapple during storage at 30-40°C. International J. Food Sci. and Tech. pp: 551.
Pleshkov B.P., 1985. Biochemistry Workshop plants. Agropromizdat, 255
Ramona Cotruţ, Anca Amalia Udrişte, 2017. A review of how to optimize storage and shelflife extending technology of kiwifruit (Actinidia sp.) by using 1-methylcyclopropene to measurably reduce fruit waste. Scientific Papers. Series B, Horticulture. Vol. LXI, 33-38.
Sumedrea D., Alina Florea, Mihaela Sumedrea
Ioana Bezdadea-Catuneanu, Liliana Badulescu, Andreea Stan and Dorel Hoza
., 2014. Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae 165: 163-170
Varela P., Salvador A., Fiszman S., 2008. Shelf-life estimation of “Fuji” apples II. The behaviour of recently harvested fruit during storage at ambient conditions. Postharvest Biology and Technology 50: 64-69
Wang H., Guo X., Hu X., Li T., Fu X., Liu R., 2017. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of