Antimicrobial and antioxidant chlorinated azaphilones from mangrove Diaporthe perseae sp. isolated from the stem of Chinese mangrove Pongamia pinnata.

Many plants remain unexplored for their endophytic fungi that may possess potentially important phytochemicals. Consequently, we have focused to discover new natural products from endophytic fungus Diaporthe perseae sp. isolated from the stem of the Chinese mangrove Pongamia pinnata (L.) Pierre plant that led to the isolation of one new chlorinated isochromophilone G (1) along with six known azaphilones (2-7). The structures of the isolated compounds were elucidated by UV, NMR and Mass spectroscopic analysis. All the isolated compounds were screened for their antimicrobial and anti-oxidant activities.

Food waste: causes and economic losses estimation at household level in Pakistan.

Food waste is one of the major sustainability issues that need to be addressed due to its negative impacts on the economy, environment, and food security. To develop food waste reduction policies on regional and global level, it is mandatory to have a clear understanding of the various factors prompting food waste at household level and the extent of the economic losses incurred by food waste. Reducing food waste can decrease household expenditure on food, freeing resources for health, education, and well-being. The current study was aimed to (1) examine the food waste behavior of the respondents and to (2) determine the level of monetary losses from food waste. To address these objectives, a questionnaire survey and sample of food waste generated during 24 h were collected from 51 households in Tehsil Kahror Pakka, District Lodhran, Punjab, Pakistan. The survey focus was on levels of food waste and respondents' knowledge and behaviors about food waste. Economic estimation of food waste was also done. In the survey, respondents from both high- and low-income households revealed that their fruit and vegetables (31%; 32%) and peel and scrap (53%; 48%) losses were higher while egg losses (4%; 4%) were lower among various food waste categories. Wanting to eat fresh food and having no time to save food were the reasons for food waste. Monetary losses from food waste (US$ 12.8/Rs. 3677.01 per capita per annum) were higher in high-income households compared to low-income households.

Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl.

Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses. In this study, diacetyl, a natural food additive compound, was selected to inhibit the yellowing of broccoli florets and maintain the nutrient quality during storage time. It was found that 20 µl L-1 diacetyl treatment for 12 h could significantly delay the yellowing and decrease the weight loss and lignin content of broccoli florets. Meanwhile, diacetyl could maintain higher contents of chlorophyll, vitamin C and flavonoids and suppress the transcript levels of chlorophyll degradation-related genes in broccoli florets. Moreover, accumulations of reactive oxygen species (ROS) were inhibited by diacetyl treatment. Under diacetyl treatment, the generation of ethylene was prevented by inhibiting the activities and related-gene expressions of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase. Based on our findings, exogenous diacetyl could be employed as a novel bioactive molecule for retarding the yellowing and maintaining the quality of postharvest broccoli.

Sonolytic-ozonation technology for sanitizing microbial contaminants and pesticide residues from spinach (Spinacia oleracea L.) leaves, at household level.

Increasing foodborne illnesses linked with the consumption of contaminated food pose serious health risks. Fresh fruits and vegetables can potentially be contaminated (microbes/chemicals) throughout the supply chain. Various chemical and thermal approaches have been used in the past to decontaminate fresh produce, which have had a negative impact on commodities and health hazardous. Henceforth, this conducted study was aim to test an ecofriendly/green decontamination technique, for impact on food safety and quality of spinach. Freshly harvested spinach leaves were treated with a combined application of ozone and ultrasound (O3+US) for different times (5, 10, and 15 min) in an aqueous medium. Different food safety (microbes and pesticide residues) and quality (VC content, TSS, TA, and weight loss) parameters were studied in comparison with tap washed samples. Total plate count method was used to evaluate microbial contamination and pesticide residues were determined by HPLC. There was gradual decrease in contaminants with increase in O3+US treatment time. Sonolytic-ozonation 10 and 15 min treatments were found optimal in reduction of microbial counts (TPC, E. coli, Salmonella, and Listeria) and pesticide residues (10 min 94.04% and 15 min 99.77% residue reduction). However, chlorophyll degradation was observed in 15 min treated sample under 1-week household storage. There was no significant detrimental impact on quality parameters of spinach during 1 week of storage under refrigerated conditions. So, it was concluded that O3+US treatment for 10 min can be employed for microbial and chemical decontamination in spinach leaves at household level without any negative effect on its quality up to 1 week under refrigerator storage (5 ± 2 ○C).

Potential of Aloe vera gel coating for storage life extension and quality conservation of fruits and vegetables: An overview.

Aloe vera (ALV) with its unique nutritional profile is being used for food, health, and nutraceutical industries globally. Due to its organic nature, ALV gel coating has created lot of interest for exploring its potential in extending the shelf and storage life of fresh produce. ALV gel coating plays imperative role in delaying fruit ripening by lowering ethylene biosynthesis, respiration rate, and internal metabolic activities associated with fruit softening, color development, enzymatic browning, and decay. ALV gel coating reduces the microbial spoilage due to its antifungal properties and maintains visual appearance, firmness, sugar: acid ratio, total antioxidants, and phenolic contents with conserved eating quality. ALV coated fruits and vegetables showed reduced weight loss, superoxide ion ( O2-∙ ), hydrogen peroxide (H2 O2 ), ion leakage, and soluble solids content and exhibited higher acidity, anthocyanins, ascorbic acid, catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) activities. It also delayed the enzymatic browning by inducing peroxidase (POD) activity during storage. Recent local studies also revealed that ALV gel coating markedly conserved higher consuming quality and extended storage period (>1.34-fold) of different fruits and vegetables. Overall, Aloe vera gel coating alone or in combination with other organic compounds has shown great potential as a food-safe and eco-friendly coating for maintaining the quality of fruits and vegetables over extended period and reducing postharvest losses in the supply chain. PRACTICAL APPLICATIONS: ALV gel is a plant-based natural coating of eco-friendly nature. The present review summarizes the updated information of ALV gel coating application, methods of extraction, combinations with other postharvest coatings, and its impact on quality of various fruits and vegetables. It also provides future insights for the development of commercially applicable ALV gel coating protocols through simulation studies. So, being a natural coating, ALV gel has tremendous potential to be used in fruit and vegetable industries around the globe.

Impact of sonolytic ozonation (O3/US) on degradation of pesticide residues in fresh vegetables and fruits: Case study of Faisalabad, Pakistan.

High pesticide residues in fresh produce is a serious food safety issue. This study was aimed at assessing the pesticides residues in some important vegetables and fruits marketed in Faisalabad, Pakistan and the impact of sonolytic ozonation (O3/US) treatment in removing these contaminants. From a short grower's survey, five registered and mostly used pesticides (acetamiprid, carbendazim, imidacloprid, thiacloprid and thiamethoxam) were identified. A time optimization trial of O3/US application (05, 10 and 15 min) on okra, showed that 10 min treatment significantly reduced three identified chemicals (thiamethoxam 100 %, imidacloprid and thiacloprid 97.17 %), without any adverse effect on its quality. In follow up trial, five fresh vegetables (cauliflower, chillies, cucumber, spinach and tomato) three fresh fruits (grapes, guava and peach) collected from three markets of Faisalabad, were pooled together to have uniform samples. Vegetables and fruits were treated with O3/US for 10 and 6 min, respectively, along with control (simple tap wash) for determining the impacts on pesticides degradation. Samples were processed for extraction, clean up and analysis using HPLC-UV-Vis in isocratic mode. The data revealed the presence of five mentioned chemicals, with an accumulative mean residue of 9.006 and 1.921 µg/g in tested vegetables and fruits, respectively. After subjecting to O3/US, the accumulative chemical residues were reduced to 3.214 µg/g (64.313 %) and 1.064 (44.6 %) in treated vegetables and fruits respectively. Irrespective of fresh produce, the mean residues of thiamethoxam, imidachloprid, acetamiprid and thiachloprid and carbendazim were reduced by 99.3 %, 52.6 %, 65.2 %, 87.3 % and 72% respectively. It was concluded that sonolytic ozonation treatment was effective in significant reduction of pesticide residues from vegetables and fruits and thus can be employed as a good food safety practice at culinary level to reduce the associated health hazardous risks.

High-Throughput LC-ESI-MS/MS Metabolomics Approach Reveals Regulation of Metabolites Related to Diverse Functions in Mature Fruit of Grafted Watermelon.

Grafting has been reported as a factor regulating the metabolome of a plant. Therefore, a comprehensive metabolic profile and comparative analysis of metabolites were conducted from fully mature fruit of pumpkin-grafted watermelon (PGW) and a self-rooted watermelon (SRW). Widely targeted LC-ESI-MS/MS metabolomics approach facilitated the simultaneous identification and quantification of 339 metabolites across PGW and SRW. Regardless of grafting, delta-aminolevulinic acid hydrochloride, sucrose, mannose-6-phosphate (carbohydrates), homocystine, 2-phenylglycine, s-adenosyl-L-homocysteine (amino acids and derivatives), malic, azelaic, H-butanoic acid ethyl ester-hexoside isomer 1, (organic acids), MAG (18:3) isomer1, LysoPC 16:0, LysoPC 18:2 2n isomer (lipids) p-coumaric acid, piperidine, and salicylic acid-o-glycoside (secondary metabolites) were among the dominant metabolite. Dulcitol, mono-, and disaccharide sugars were higher in PGW, while polysaccharides showed complex behavior. In PGW, most aromatic and nitrogen-rich amino acids accumulated greater than 1.5- and 1-fold, respectively. Intermediates of the tricarboxylic acid cycle (TCA), stress-related metabolites, vitamin B5, and several flavonoids were significantly more abundant in PGW. Most lipids were also significantly higher in grafted watermelon. This is the first report providing a comprehensive picture of watermelon metabolic profile and changes induced by grafting. Hence, the untargeted high-throughput LC-ESI-MS/MS metabolomics approach could be suitable to provide significant differences in metabolite contents between grafted and ungrafted plants.

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit.

Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days. Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions. Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2 O2 ), superoxide anion (O2-• ) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA-storage. In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2-diphenyl-1-picrylhydrazyl-radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes. Therefore, 0.25% CN pre-treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA-storage. PRACTICAL APPLICATIONS: Litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. The browning takes place due to enzymatic reactions and phenolic oxidation. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. The delayed incidence of pericarp browning may help to maintain its quality with extended storage potential suitable for domestic and international markets. So, the outcomes of the current work may help to maintain overall quality and to extend its storage potential that would be helpful in extending its market life with maintained visual quality at domestic and international destinations.

Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits.

'Gola' litchi fruits were stored under ten different CA-combinations at 5±1°C to investigate its effects on pericarp browning, biochemical quality and antioxidative activities. Control fruit turned completely brown after 28days of storage and were excluded from the study. Fruit-stored under CA7-combination (1% O2+5% CO2) showed reduced weight loss, pericarp browning, membrane leakage and malondialdehyde contents. Soluble solid contents, titratable acidity and ascorbic acid contents were higher in CA7-stored fruit. Activities of catalase and superoxide dismutase enzymes, levels of total anthocyanins, DPPH radical-scavenging-activity and phenolic contents were significantly higher in CA7-stored litchi fruit. In contrast, activities of polyphenol oxidase and peroxidase enzymes were substantially lower in fruit kept under CA7-combination. Fruit subjected to CA7-conditions also maintained higher organoleptic quality. In conclusion, 1% O2+5% CO2 CA-conditions delayed pericarp browning, maintained antioxidative activities and biochemical characteristics along with better organoleptic quality of litchi fruit for 35days.