Research Publications (Food Safety)

60Co γ‐radiation below 1.5 kGy was applied for postharvest storage of blueberry. Low‐dose irradiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 °C and 30 days at 4 °C and promoted post‐ripening and increased the richness of volatile substances. Summary 60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique.

The graphical abstract represents the main steps of the study. Air plasma and helium plasma provided a maximum reduction of 2.79 Log CFU in medium and 0.9 and 1.1 Log CFU/g in fish, respectively. Summary Salmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma.

Summary This study investigates the development of Poly‐vinyl alcohol (PVA) and essential oil‐based biocomposite films incorporating halloysite nanotubes (HNT) and cellulose nanocrystals (CNC) as reinforcement materials for the packaging of papaya fruits to extend their postharvest shelf‐life. The fabrication process involves the dispersion of filler materials within the PVA polymer matrix, followed by the casting of the films using the solvent‐evaporation technique.

A visual summary of the findings. Summary Food safety is a crucial aspect of human well‐being, covered under the second sustainable development goal (SDG). Sustainable food supply chains must ensure compliance with food safety standards from farm to fork. Consumers in developed countries are becoming ever more demanding regarding ‘producers’ compliance with food safety and quality standards.

International Journal of Food Science & Technology, Accepted Article. Persian shallot is a valuable vegetable because of its nutritional value and medicinal attributes, but it has a short storage life. In the current study, the effects of curing treatments on Persian shallot postharvest decay, sprouting, color and biochemical changes were evaluated. Treatments included: control, sun curing, and convective mild air curing at 40 and 50 ºC with 1 m/s air velocity.

Tomato is a climacteric fruit susceptible to rapid softening and ripening after harvest. In this study, the changes of physicochemical characters, cell wall degrading enzymes, cell wall compositions and ethylene production of ‘Hisar Arun’ and ‘BSS‐488’ tomato fruits were investigated under the influence of salicylic acid treatment. Salicylic acid treatment effectively delayed firmness decline and increase in PLW, TSS and lycopene content.

The effects of light‐emitting diode (LED) illumination on the quality of fresh‐cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue, and white LED light for 7 d and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration, and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 d of storage.

Kinetics and thermodynamic modeling of the aflatoxins decontamination. Abstract Aflatoxins as the remarkable food safety issues are toxic compounds produced by some of the fungus among variety of food and feed products, while their decontamination has been investigated through some proposed kinetics based on the various conversion factors.