Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Scientific Reports  

More people are switching to biodegradable packaging, which is better for the environment and safer for food products. Meanwhile, edible films and coatings might be an option, they are easily degradable, safe for consumption, and environmentally friendly. This study aimed to evaluate the influence of various CNC formulations as Pickering emulsions with pregelatinized cornstarch incorporating essential oil of cornmint on the characterization of edible coating solutions and film. The development of edible films was using pregelatinized cornstarch (PCS), including cornmint essential oil (CEO) and cellulose nanocrystals (CNC). To examine the impact of the CNC content on the physicochemical, mechanical, and optical characteristics of these films, different concentrations (0.05, 0.07, 0.10, 0.25, 0.30, and 0.50% w/w) of CNC were added. The coating solution’s pH and viscosity, as well as the thickness and roughness of the film, usually rise with an increase in CNC concentration. Conversely, this led to a reduction in the weight loss during heating, elongation, and tensile strength, as well as Young’s modulus. The different amount of CNC (%) did not have a significant effect on the water solubility, hydrophobicity, color, water vapor permeability, or surface microstructure, as observed by atomic force microscopy. The addition of CNC to the film matrix reduced its mechanical strength but basically has low water vapor permeability and high surface hydrophobicity. Consequently, the films produced in this study can be effectively used as edible films in situations that demand strong resistance to water but do not require significant mechanical strength.

DOI： 10.1038/s41598-025-03318-8

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Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Scientific Reports  

The application of edible coatings to dried products such as silkworms (Bombyx mori) is an innovative method for preserving nutrients during drying process. These coatings are made from safe, natural ingredients such as carboxymethylcellulose (CMC), nano cellulose fibre (NCF), nano chitosan (N-Ch), and varying concentrations of green pomelo peel essential oil (GPO). The results revealed that the addition of GPO into coating/film significantly changed the pH, viscosity, and TSS values of the coating solutions while reducing film weight loss, particularly in the CCG3 film (61.93%). CCG3 also showed the strongest antibacterial effect against “Staphylococcus aureus” and maintained lower silkworm moisture content compared to other samples. Metabolic analysis revealed that certain compounds, such as 2-Hydroxyglutaric acid-3TMS and malic acid-3TMS, were more robust in CCG3. X-ray CT image analysis using image processing technology showed high accuracy, with the porosity area in the CCG3 sample being greater. These findings highlighted the potential application of edible coating in drying process to protect the nutrients of dried products.

DOI： 10.1038/s41598-025-93243-7

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：LWT  

ナノマテリアルを用いた殺菌効果の向上

DOI： 10.1016/j.lwt.2025.117377

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Postharvest Biology and Technology  

モモの内部障害を非破壊検出する新規手法の開発

DOI： 10.1016/j.postharvbio.2024.113297

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Macromolecular Symposia  

Propolis has the potential to serve as an alternative coating for coconut leaves, given its antimicrobial qualities attributed to compounds such as flavonoids and phenolic acids. The objective of this research is to assess the antibacterial activity of coconut leaf-based packaging coated with propolis. Specifically, 3% concentrations of two types of propolis from different regions, namely Indonesia (A) and Brazil (B), are chosen as coating materials for the coconut leaves. It chooses a 3% propolis concentration for the coating based on a preliminary test. The application of the coating influences the thickness of the leaves, ranging from 0.39 to 0.41 mm, and results in a color change (∆E) ranging from 23.95 to 28.06. The enhancement of antimicrobial features against Bacillus subtilis and Escherichia coli is more pronounced in propolis B-coated leaves (9.84 mm for B. subtilis; 13.22 mm for E. coli) compared to propolis A-coated leaves (8.94 mm for B. subtilis; 12.28 mm for E. coli), as observed through the inhibition zone test.

DOI： 10.1002/masy.202300219

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Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Chemistry  

１－MCPをコーティング溶液に溶け込ませる新たな活用法による持続的な鮮度保持効果を確認

DOI： 10.1016/j.foodchem.2024.140819

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

バイオコンポジットによる殺菌性の向上

DOI： 10.1016/j.fpsl.2024.101381

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

パイナップルの品質劣化をモニタリングするバイオベースインディケータ開発

DOI： 10.1016/j.fpsl.2024.101402

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

バイオコンポジットによる殺菌性の向上

DOI： 10.1016/j.ijbiomac.2024.136511

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

ナノ素材を用いた鮮度保持効果の改善

DOI： 10.1016/j.ijbiomac.2024.135840

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

新規コーティング手法として、青果物の特性分布を考慮した部分コーティングを提案した。

DOI： 10.1016/j.fpsl.2024.101331

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p>　Hinokitiol (HT) is a food additive with strong iron ion chelating activity, antimicrobial activity, and ethylene biosynthesis inhibition. In this research, the effects of mixed gelatin (GE) and konjac glucomannan (KGM)-based edible coatings with HT and odorless coconut oil (OCO) on the postharvest quality of persimmon (<i>Diospyros kaki</i> L.f.), Japanese pear (<i>Pyrus pyrifolia</i> (Burm. f.) Nakai), and apple (<i>Malus pumila</i> Mill. var. <i>domestica</i> Schneid.) fruits were investigated. Fruit samples were treated with the edible coating by dipping method and physicochemical properties and disease severity caused by gray mold were determined at 25℃. The results showed that HT-incorporated coating was detrimental to persimmon quality, causing rapid softening and browning, but beneficial to pear and apple quality, inhibiting gray mold rot and ethylene production when HT at more than 1,500 mg L^-1 concentration was incorporated. However, the coating also induced browning and fermentation in pear and apple after 14 days of storage. Therefore, this HT-incorporated edible coating could be applied for short-term preservation of pear and apple at ambient temperature, but not for long-term storage or for persimmon.</p>

DOI： 10.2525/ecb.62.57

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CiNii Research

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Colloids and Surfaces A Physicochemical and Engineering Aspects  

Pickering emulsion, a novel technique that uses solid particles as emulsion stabilizers has attracted attention because of its long-term storage stability and good coalescence stability. This can help to prolong the shelf life of fresh produce. The poor water vapor barrier, ultraviolet (UV), mechanical, and antifungal capacities of alginate film limit its application in fruit preservation. In this study, alginate (Alg) films with improved water vapor permeability (WVP), mechanical properties, and ultraviolet (UV) barrier were prepared with ylang-ylang oil (YYO) Pickering emulsion (PE). YYO was added as an antimicrobial agent. Cellulose nanocrystals (CNCs) were used as natural stabilizers to prepare YYO PE. The final coating comprised 1% Alg (alginate), Alg/0.24% CNCs, and Alg/0.5% YYO PE. The impacts of YYO-PE on the properties of Alg films were investigated, and their effects on post-harvest control of mandarins were evaluated. Gas chromatography-mass spectrometry (GCMS) was used to identify the components of YYO. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed an increase in the roughness of the films containing the Alg/YYO PE. Fourier transform infrared spectroscopy (FTIR) analysis revealed no new interactions in the Alg/YYO PE films. Moisture content (MC) and thermal properties were lower for Alg/YYO-PE films. The Alg/YYO-PE coating lowered the weight loss (7.84 ± 1.76%) and inhibited (p < 0.05) the growth of Penicillium italicum (P. italicum) and Penicillium digitatum (P. digitatum). The inhibition percentages were 56.02% and 47.98%, respectively, for the inoculated mandarins. In conclusion, the Alg/YYO PE coating and film have the potential to be an eco-friendly active packaging material in the food sector.

DOI： 10.1016/j.colsurfa.2024.133859

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DOI： https://doi.org/10.1016/j.colsurfa.2024.133859

Authorship：Last author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Postharvest Biology and Technology  

The ‘Frutica’ tomato (Solanum lycopersicum L.), a nutritious “king of fruit,” faces restricted marketability in storage. This study focused on enhancing storage longevity and regulating reactive oxygen species (ROS) metabolism in these tomatoes using chitosan (CS), polyvinyl alcohol (PVA), and trans-cinnamaldehyde (CIN) water barrier coatings and investigated their underlying mechanisms. Tomatoes coated with four different coating formulations and uncoated fruit were stored for 30 d at 8 °C and 75% relative humidity. The bioactive films were evaluated for microstructure (scanning electron microscopy; atomic force microscopy), water barrier, and antifungal properties and tested every 5 d for physical and chemical indices, quality, and ROS of the postharvest fruit. The results showed that the addition of CIN increased the structural density, water barrier properties, and Botrytis cinerea resistance of the coatings. The CIN-containing coating significantly improved water loss, firmness, titratable acid (TA) value, color, and appearance; decreased lipid peroxidation; and modulated the ROS scavenging system compared with other treatment groups. Principal component analysis and correlation revealed that the CIN-coated material, characterized by water-barrier properties, contributed positively to the preservation of tomatoes during refrigeration. Water barrier coating facilitates the enzymatic ROS scavenging system in tomatoes, thereby extending their senescence.

DOI： 10.1016/j.postharvbio.2024.112910

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Stored Products Research  

The appearance and color of fruit are important quality factors because they are easy to identify and affect whether or not people will buy it. The color and appearance of the fruit draw people's attention and let them know that it is fresh. Strawberry's bright red color comes from a chemical called anthocyanin. People are drawn to products that are bright red because they look fresh. Meanwhile during storage, strawberries lose their form and color, and their biochemical qualities, such as anthocyanins, flavonoids, phenols, and antioxidants, change as well. These natural substances in strawberries are important for keeping people healthy and meeting their food needs. This study looked at how the natural composition of strawberries changed after they were treated with edible coatings. The edible coating used in this study consisted of three main components: a combination of jicama starch (JS), agarwood bouya essential oil (AE), and calcium propionate (CA). The final results were analyzed using the TOPSIS Shannon Entropy method to determine the best treatment. TOPSIS defined as a multi-criterion decision-making analytic method. From the TOPSIS results JS-AE edible coating ranked highest at 0.717, demonstrating excellent color density (7.62), polymeric color (0.170), percent polymeric color (16.98), total flavonoid content (3.99 g kg−1), and antioxidant activity (56.74% Radical scavenging activity) of strawberry during 16 days of storage at 4 °C compared to the control samples. Further development of this research needs to be done, particularly in the area of sensory analysis, to find out whether consumers would prefer these new coatings as a way to maintain the quality of fresh fruit. In particular, there should be more types of fruit and vegetable applications.

DOI： 10.1016/j.jspr.2024.102324

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p>　Aomori hiba essential oil (AO) inhibits ethylene production in fruit and vegetables. In this study, the properties of gelatin (GE)/konjac glucomannan (KGM)-based coatings and films incorporating 5%, 25%, and 50% (w/w of polymer) AO were investigated. The base of the coating solution (GK) was a mixture of 1% (w/v) GE solution and 1% (w/v) KGM solution at a ratio of 7:3. The AO/GK films showed extremely low gas permeability to O₂ and CO₂ compared to general modified atmosphere packaging. The microstructures of the AO/GK films observed via scanning electron microscopy (SEM) indicated a reduction in the barrier properties of the films due to pores formed by the volatilization of AO. The effect of the AO/GK coating on ethylene production in peaches (<i>Prunus persica</i> (L.) Batsch, cv. ‘Hikawa Hakuho’) during cold storage was also examined. The surface of the coated peach skin was covered with the coating and the stomata were sealed. The GK coating without AO and with low concentrations of AO suppressed ethylene production during storage at 10℃. Based on these results, we concluded that AO5/GK is the most applicable coating agent for maintaining the freshness of fruits and vegetables.</p>

DOI： 10.2525/ecb.62.17

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CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

In this study, development of bioactive coatings containing 1 % (w/v) chitosan (CS), 0.6 % (w/v) diepoxy-polyethylene glycol (PEG), and trans-cinnamaldehyde (CIN) was achieved. The physicochemical and biological properties of the coatings were investigated. The tensile strength, light transmission, water vapor permeability (WVP), and antibacterial properties were enhanced by the incorporation of CIN. The CIN-containing films appeared compact and rough, as observed using scanning electron microscopy (SEM) and atomic force microscopy (AFM). In addition, the quality attributes of the bananas were evaluated at room temperature for 24 days, and the results showed that the CS/PEG/CIN coating delayed the respiration peak, weight loss, sugar content loss, and maintained firmness, color, total soluble solids (TSS), titratable acid (TA), and the appearance of the bananas. Principal component analysis (PCA) revealed that the bioactive coating significantly affected the respiration rate and weight loss of bananas.

DOI： 10.1016/j.ijbiomac.2024.130299

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

The application of edible films can be an alternative solution for maintaining the quality of post-harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)-based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass-spectrometry verified the main component of LEO, d-limonene. All prepared film-forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin-based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities.

DOI： 10.1111/ijfs.17049

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.79 %) and the increases of tensile strength (TS) (125 %), elongation at break (EAB) (2.74 %) and opacity (131.08 %). Antifungal capacity of the CH film was enhanced when GO was added to the film. The CH + GO film showed a less homogeneous surface that the presence of the oil droplets on the film surface. Moreover, the CH and CH + GO coatings reduced weight loss of persimmon by 14.87 %, and 21.13 %, respectively, compared to the control. Moisture content loss of the coated CH- and the coated CH + GO- persimmons was decreased by 1.94 % and 4.92 %, respectively, compared to that of the control persimmon. Furthermore, the CH and CH + GO coatings decreased in color changes, respiration rate, ethylene production, changes in pH and TSS, and remained firmness of persimmon during storage at 25 °C. In addition, X-ray CT images can be used to monitor internal changes and observe the tissue breakdown during storage period. The ΔGS value can be used as a predictor of persimmon internal qualities. Thus, the CH film containing GO can be applied as an active packaging material.

DOI： 10.1016/j.ijbiomac.2024.130014

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Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Food Measurement and Characterization  

Harvested fresh produce is prone to massive losses during storage associated with fungal infection, and the shelf-life of seasonal nutritious strawberries is only a few days. Biodegradable antimicrobial active packaging has been suggested as a potential strategy to prolong the shelf-life of perishable products. Here, we developed a novel antimicrobial active packaging based on mung bean starch (MBS) modified with citric acid (CA) for cross-linking, and terpinen-4-ol (TP4O) as an antimicrobial additive for preservation. We found that the MBS with CA and TP4O increased film thickness, and enhanced moisture content (MC). Using MBS as the solution base maintained low water vapor permeability (WVP) in the film, this was not affected by TP4O (p > 0.05). Adding TP4O significantly reduced the total color difference (ΔE) of MBS films. The microstructure of films was assessed using scanning electron microscopy (SEM) and cross-linking was verified by Fourier transform infrared spectroscopy (FTIR). The SEM results showed increasing roughness with the incorporation of TP4O, and FTIR analysis showed that CA was well cross-linked. The results of storage tests at 20 oC under 80% RH showed that the incorporation of 0.25% TP4O led to a non-significant (p > 0.05) increase in weight loss, whereas the incorporation of 0.5% TP4O, the weight loss of the strawberries increased significantly (p < 0.05). MBS/CA/0.25% and MBS/CA/05% TP4O significantly (p < 0.05) reduced the lesion diameter of strawberries inoculated with Botrytis cinerea. The uncoated, MBS/CA/0.25%, and MBS/CA/05% TP4O each showed favorable highlights of different quality parameters of stored strawberries. Weight loss, firmness, and fungal decay were considered key parameters that greatly affect the postharvest degradation of fruits.

DOI： 10.1007/s11694-024-02355-7

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

Fruit loss frequently occurs due to physical and microbial deterioration. This study aimed to develop an emulsified coating formulation based on pectin (BP)/cellulose nanofibre (CNF)/(peppermint essential oil) PEO using the Pickering technique with an appropriate level of CNF as a stabiliser and to study its effect on grape quality during storage. The incorporation of 0.4% PEO-stabilised with various 0.1%–0.325% CNF into 0.5% BP edible coatings was developed. A 0.175% concentration of CNF was found to be appropriate for stabilising the emulsion system. This technique improved the functional performance of BP coatings, including their antifungal activity against Penicillium digitatum by 64.94% on the 7th day of incubation. Moreover, light transmission at UV and visible wavelengths and elongation improved by 23.17% and 71.26% respectively compared to the pure BP-based coating. Scanning electron microscopy and Fourier-transform infrared spectroscopy were used to characterise the biocompatibility of each coating formulation. The PEO-CNF emulsion coating may be an alternative for the active coating of fresh fruit commodities.

DOI： 10.1111/ijfs.16995

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Progress in Organic Coatings  

Application of edible coating is an efficient method to increase fruit storability. In this study, partial coating, a novel coating technique, was used to extend the shelf-life of tomato fruits. Coating materials were developed by incorporating four different concentrations of cellulose nanofibers (CNFs; 0, 2, 4, 6, and 8 % [w/w] of starch) with citric acid-crosslinked starch and characterized as biodegradable films prior to fruit application. Their chemical structures were confirmed using Raman and Fourier-transform infrared spectroscopy. The morphology, mechanical properties, thermal stability, water vapor permeability, transparency, and water sensitivity (moisture content and water solubility) of the films were also investigated. Films containing high concentrations of CNF exhibited superior mechanical, thermal, and barrier properties compared to those with low concentrations of CNF and the controls. However, no effect on water sensitivity was observed. Consequently, the effect of partial coating on the quality of tomato fruits was investigated using the developed coating material (crosslinked starch +8 % CNF), and the results were compared with those of the full coated fruits without CNF and uncoated fruits (control). Notably, the coated samples exhibited a significant reduction in weight loss, while retaining the firmness and color of the fruit. Moreover, comparisons of these parameters revealed no significant differences between the partial and full coatings. Therefore, the novel partial coating method used in this study is an effective alternative to conventional coating methods. Moreover, the use of CNFs as fillers for cross-linked starch enhances the properties of the composite film and increases the shelf-life of tomatoes.

DOI： 10.1016/j.porgcoat.2023.108127

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Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Food Engineering  

The effects of two different edible coatings, chitosan (CH) and chitosan-loaded lemongrass essential oil (CH + LMO), on the quality parameters of strawberries, were investigated over a 24-d storage period at temperature of 2 °C. The coatings effectively reduced fruit weight loss, retained moisture content, total soluble solids (TSS), firmness, color, and delayed pH changes of strawberries. X-ray computed tomography (CT) technique was used to monitor the changes in the internal structures of strawberries during storage. Tissue degradation was slower in the coated strawberries than uncoated strawberries (control). The accuracy of predicting moisture content, TSS content, pH, and firmness was higher than the accuracy of predicting weight loss of strawberries. The CH coating exhibits better preservation than the CH + LMO coatings in several quality parameters. The CH and CH + LMO coatings effectively may extend the shelf life and controlled the quality characteristics of strawberries. The combination of the X-ray CT technique and the partial least squares (PLS) model can be effectively used to analyze and monitor fruit quality.

DOI： 10.1016/j.jfoodeng.2023.111737

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Language：English   Publishing type：Research paper (scientific journal)  

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

Edible coatings were prepared using a mixture of 1.0 % (w/v) sodium carboxymethyl cellulose (CMC), 0.5 % (w/v) cellulose nanofibers (CNF), and varying concentrations of mandarin oil (MO) at 0.05, 0.1, 0.2, 0.3, or 0.4 % (w/v). The research investigated the physicochemical characteristics and antifungal activities of the films on Botrytis cinerea (B. cinerea). CMC/CNF/MO coatings were used to preserve the strawberries (Amaou). The changes in quality and antifungal activity on the strawberries were assessed during storage at 5 °C and 85 ± 5 % relative humidity (RH). Results showed the major components of MO include β-pinene, limonene, and methyl palmitate. The addition of MO into coatings indicated a significant effect on the properties of coating solutions as well as the film characteristics as shown in b* and roughness values increased strongly. The coatings contained MO also represented a marked effect on fruit weight loss and antifungal activity against B. cinerea strain both in vitro and in vivo. The addition of MO at a concentration of 0.05 % illustrated the significant effect in controlling weight loss and antifungal activity on strawberries.

DOI： 10.1016/j.fpsl.2023.101197

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Polymers and the Environment  

Pickering emulsification is a cutting-edge technique to stabilize emulsions using solid particles rather than conventional emulsifiers and is applicable in active packaging. Pickering emulsion-based coatings are known for good coalescence stability and long-term storage stability which can prolong the shelf life of fruits and vegetables. This study evaluates coating solutions of 2% (w/v) chitosan combined with 1% and 2% (w/v) lemongrass oil (LGO), using 0.5% (w/v) cellulose nanofibers (CNF) as the Pickering emulsion stabilizer. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) were used to analyze film morphology. The results showed an increase in film roughness with the LGO Pickering emulsion addition. The chemical interactions within the emulsified coating and oil droplet dispersion were assessed using Fourier transform infrared spectroscopy (FTIR) and confocal laser scanning microscopy (CLSM), respectively. In films containing LGO, FTIR revealed increased peak intensities and the presence of a new peak, while CLSM results showed uniform oil droplet distribution throughout the emulsified coating. Chitosan film incorporating LGO Pickering emulsions exhibited significantly (p < 0.05) increased film thickness, a* value, b* value, total color difference (ΔE), opacity, elongation at break (flexibility), and significantly (p < 0.05) decreased film moisture content, water vapor permeability, and tensile strength (stretchability). Tomatoes were stored at 20 °C and 60% RH for 15 days, and quality parameters (weight loss, redness (a*/b*), and firmness) were assessed. The results show better weight loss (9.05%) and a*/b* values (1.44) was obtained with tomatoes coated with chitosan/1% LGO Pickering emulsions, compared to the uncoated and other coated tomatoes. In vivo, antifungal activity of the chitosan coating with the LGO Pickering emulsion against tomatoes inoculated with Botrytis cinerea, stored at 25 °C and 60% RH, demonstrated significantly (p < 0.05) increased lesion diameter inhibition percentage (LDI%) from 34.46–57.44%. In this study, CH/1% LGO Pickering emulsions active packaging was the best treatment.

DOI： 10.1007/s10924-023-02885-z

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：E3S Web of Conferences  

In this work, atomic force microscopy (AFM) technique was used to study the microstructure properties of hydroxypropylcellulose/ cinnamaldehyde (CDH) composite biofilm. The solution was emulsified by cationic surfactant, lauric arginate (LAE). Zetasizer analysis found that the addition of CDH-emulsified LAE increased the zeta potential of HPCbased solution from -1.31 to 10.47 (mV). Furthermore, the increasing trend was showed by the roughness of surface properties. AFM analysis revealed that the arithmetical mean deviation from the mean (Ra) and root mean square deviation from the mean (Rq) of HPC film surface enhanced by 1.7 nm and 3.63 nm respectively as addition of CDH-emulsified LAE. Any deformation in the surface properties of the biofilm might affect its barrier properties such as water resistance and light transmission.

DOI： 10.1051/e3sconf/202343200006

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Progress in Organic Coatings  

Edible film composed of chitosan (CH) and tea seed oil (TSO) was prepared by casting method and its physicochemical and structural properties were evaluated. Strawberries were coated with the edible coatings by dipping method and physicochemical properties (weight loss, moisture content, color change, firmness, pH and total soluble solids (TSS)) and internal structures were determined during storage at 2 °C for 24 days. Non-destructive X-ray computed tomography (CT) was used to visualize strawberry internal structure, with CT measured in terms of grayscale (GS) values. As expected, the CH + TSO film decreased water vapor permeability (WVP), with TSO conferring a reduction of 20.83 %. The CH + TSO film decreased moisture content (26.43 %) and water solubility (22.93 %). Incorporation of TSO in CH films significantly increased opacity by 204.76 %, greatly improving the ability to block light. Changes in the surface and structure of the films were obtained by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR) analysis. The properties of CH + TSO film were improved compared to pure CH film. Moreover, the results of storage for 24 days from the coating application to strawberries showed that CH and CH + TSO coatings effectively reduced fruit weight loss; retained firmness, color, moisture content by 86.69 % and 84.93 %, respectively, compared to the control (82.45 %), TSS by 10.22 % and 9.70 %, respectively, compared to the control (9.48 %); delayed pH changes by 3.49 % and 3.54 %, respectively, compared to the control (3.58 %) and ∆E by 8.06 % and 10.31 %, respectively, compared to the control (13.37 %). In particular, the CH and CH + TSO treated strawberries still remained the firmness by 68.36 % and 63.35 %, respectively, compared to the control (59.38 %) and the weight loss of CH and CH + TSO treated samples was 5.83 % and 6.93 %, respectively, compared to 8.11 % for the control. X-ray CT observations revealed that the coating treatments could inhibit the development of voids in the strawberries. These results demonstrate CH and CH + TSO film maintain the physicochemical properties and internal structure of strawberries during storage.

DOI： 10.1016/j.porgcoat.2023.107730

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Language：English   Publishing type：Research paper (international conference proceedings)   Publisher：E3S Web of Conferences  

This study used atomic force microscopy (AFM) to examine the microstructure properties of a composite biofilm made of hydroxypropylcellulose (HPC) and cinnamaldehyde (CDH). The zeta potential of the HPC-based solution was found to decrease from -1.31 to - 3.24 (mV) with the addition of CDH-emulsified CDH, according to Zetasizer analysis. Additionally, the roughness of the surface properties showed an increasing trend. AFM analysis indicated that the surface roughness of the HPC film increased by 1.31 and 4.01 nm in terms of arithmetical mean deviation from the mean (Ra) and root mean square deviation from the mean (Rq), respectively, with the addition of CDH-emulsified CDH. Changes in the surface properties of the biofilm could affect its barrier properties, such as water resistance and light transmission.

DOI： 10.1051/e3sconf/202342501009

Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

Bioactive films of chitosan (CS)/polyvinyl alcohol (PVA)/trans-cinnamaldehyde (CIN) were prepared by co-blending, and the impact of varying concentrations (0.5, 1.0 and 1.5 %) of CIN on the physicochemical properties of the ternary films was investigated. The ATR/FT-IR analysis revealed that the bioactive film is modulated by Schiff base (C=N) and hydrogen-bond interactions of CS, PVA, and CIN. Inclusion of CIN into the film improved mechanical properties with tensile strength increased from 0.5 % (68.52 MPa) to 1.5 % (76.95 MPa). The presence of CIN within the CS/PVA film also remarkably affected oxygen permeability and improved light transmittance. Additionally, the water barrier and contact angle properties were improved with increasing CIN content. The morphology of the CIN-containing films appeared non-stratified and dense when observed by SEM and AFM. Moreover, spore germination and in vitro assays confirmed strong antifungal activity of the CIN-containing film against P. italicum (~90 %) and B. cinerea (~85 %). The ternary films also exhibited excellent antioxidant activity, as evidenced by DPPH radical scavenging activity (31.43 %) and ferric reducing power (OD700 nm = 0.172) at the highest CIN concentration tested. Thus, this bioactive CIN films are proposed as a versatile packaging material for the food industry.

DOI： 10.1016/j.ijbiomac.2023.125680

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Scopus

PubMed

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Polymers for Advanced Technologies  

In this study, edible films composed of 1% (w/v) alginate (Alg) and ylang-ylang essential oil (YYEO, 0.1%, 0.3%, and 0.5%) were fabricated and characterized for the first time. The alginate suspension viscosity increased significantly from 255.8 to 290.5 Cp, with a corresponding significant film thickness increase from 0.029 to 0.043 mm. There was also a significant decrease in moisture content (MC%) from 30.22 to 23.93%. Scanning electron microscopy and atomic force microscopy analyses showed an increased Alg/YYEO film roughness. The presence of YYEO in the alginate film was confirmed by Fourier transform infrared spectroscopy and confocal laser scanning microscopy. YYEO addition induced no significant change in total color difference (ΔE). There was a decrease in tensile strength and a significant (p < 0.05) increased elongation at break (EAB%) by 83.11%. The Alg/0.3% YYEO film demonstrated improved water vapor permeability compared with the other films. The Alg/0.5% YYEO film had strong antioxidant scavenging properties (27.94%), and an opacity of 3.60 A/mm. Both the Alg/0.3% YYEO and 0.5% YYEO coating solutions greatly improved antifungal properties against Botrytis cinerea. Therefore, alginate films incorporating YYEO are viable materials for edible films and coatings in fresh produce packaging.

DOI： 10.1002/pat.6042

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

Chitosan films enhanced with tea seed oil (TO) and montmorillonite were solution cast and the influence of montmorillonite additives on the physicochemical and antifungal properties was evaluated. The addition of TO and montmorillonite significantly increased both the pH and viscosity of the coating solutions. SEM and AFM showed montmorillonite addition increased membrane structure homogeneity. In addition, chitosan films incorporating montmorillonite exhibited significantly improved tensile strength, at 43.87% in chitosan with montmorillonite and 44.23% in chitosan with montmorillonite and TO. Antifungal activity of the chitosan coating increased sharply when TO was added, inhibiting spore germination and germ tube length by 65.05% and 51.95% respectively. The decay inhibition rates for strawberries treated with chitosan and TO, or chitosan, TO and montmorillonite were also high at 32.77% and 28.79% respectively. This demonstrates that chitosan-based TO/montmorillonite films are potential materials for packaging fruits or vegetables, to eventually replace synthetic polymers.

DOI： 10.1111/ijfs.16455

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Bioscience  

Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities, such color and firmness, and reduce beneficial nutritional content including vitamins, flavonoids, phenols, and antioxidants. This study investigated the impact of a postharvest treatment of mandarins with edible coatings to prevent biochemical degradations and minimize color changes. The edible coating evaluated in this study is a composite of pregelatinized corn starch (PS), with a cellulose nano fiber (CF) Pickering emulsifier, and is enriched with basil essential oil (EO). The results of varying each parameter were then analyzed by the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) method to identify the best-performing edible coating. Using this method, the leading edible coating was identified as PS5EO3 formulized from 5% pregelatinized corn starch, 3% basil essential oil and 0.5% cellulose nanofiber, with a ranking of 0.721 based on quality content, and 0.676 based on percentage change in nutrients after the 12 days of storage at 25 °C. Mandarins coated with PS5EO3 significantly suppressed quality losses, and achieving the lowest losses of citric acid (10.45%), while maintaining color stability in terms of color density (14.97%) and percent polymer color (78.14%).

DOI： 10.1016/j.fbio.2023.102710

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Control  

The development of edible coating to maintain the quality of fruit are rising. The aims of this work are to develop a novel chitosan nanoparticle (Chi-NP) in chitosan (Chi) Pickering emulsion coating co-stabilized cellulose nanofibers (CNF) and to characterize the antifungal and hydrophobicity features of the coating film. As an application, tangerine and tomato were coated and stored at ∼18 °C and ∼48% RH. The coating formulation consisted of 0.8% Chi and 0.5% Caj. Chi-NPs at 0.06% or 0.12% dosage were used as an emulsion co-stabilizer of CNFs (0.24%). The pH was adjusted below the isoelectric point to obtain beneficial properties of Chi-NP (both stabilizer and antifungal co-agent), partially by the amino group protonation. The incorporation of Chi-NP may improve the performance of Chi and Chi/CNF antifungal activities additively, against Penicillium digitatum and Rhizopus stolonifera, as confirmed with a series of assays (in vitro, in vivo, and membrane integrity changes). The incorporation of CNF- or CNF/Chi-NP-stabilized Pickering emulsion contributed to enhance one of functional properties of pure Chi coating, hydrophobicity, as confirmed using water contact angle and fruit weight loss. This novel coating film may have potential applications for maintaining the quality of fruit, particularly from fungal decay.

DOI： 10.1016/j.foodcont.2023.109633

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Bioscience  

A protective coating can aid in reducing mechanical harm to food during harvesting, handling, and transportation, resulting in fewer bruises, wounds, and other injuries, thereby improving the overall quality of the produce. In this study, coatings with 1% (w/v) chitosan (CS) and 0.6% (w/v) diepoxy-polyethylene glycol (PEG) were prepared by the co-blending method. According to the findings, increasing the PEG concentration enhanced the moisture content, water vapor permeability, and contact angle properties. In addition, when viewed by scanning electron microscopy (SEM), the morphology of the films containing more PEG appeared rougher and denser. In addition, at room temperature, the freshness of ‘Nanguo’ pears and the antifungal efficacy of the coating against Penicillium italicum (P. italicum) and Botrytis cinerea (B. cinerea) were evaluated. According to the findings, the weight loss or total soluble solids of pears coated with CS or PEG did not differ significantly during storage. The fruit respiration rate and ascorbic acid (AA) and malondialdehyde (MDA) contents were maintained after coating CS insertion with PEG. The CS-PEG composite coating successfully inhibits the growth of P. italicum and B. cinerea (P. italicum > B. cinerea), according to an in vitro antifungal activity assay that was improved by adding PEG. According to principal component analysis (PCA) results, the CS-PEG coating significantly impacts pear sensory evaluation and firmness. At room temperature, the shelf life of pears with a CS-PEG coat has been extended from 15 days to 25 days.

DOI： 10.1016/j.fbio.2023.102842

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

Edible coating solutions consisting of pregelatinized cornstarch (PCS), basil essential oil (BEO), and cellulose nanofibers (CNF) were prepared by a Pickering emulsion method and the properties of the solutions (viscosity, pH, emulsion stability, oil droplets) and edible film (moisture content, contact angle, thermal properties, surface microscopy) were determined. As an application, mandarin orange was coated with these solutions by the dipping method and the quality parameters (weight loss, surface color, citric acid, tartaric acid, ascorbic acid, pH) were measured during storage at room temperature for 12 days. The formulations of the pregelatinized corn starch were 4 % and 5 %, those of the basil essential oil were 2 % and 3 %, and that of the cellulose nanofiber was 0.5 %. The results of this study showed that the combination of pregelatinized corn starch and basil essential oil had a possibility to be further developed to maintain the fruit quality of mandarin oranges. In particular, the BEO3PCS4 and BEO3PCS5 treatments were promising to prolong the shelf life of the mandarin oranges, with the weight loss of the coated fruits were 19.81 % and 20.11 % respectively, compared to 24.41 % for the control. As for quality preservation, the color L* of the fruit surface, especially on the last day of storage, was 54.78 % (BEO3PCS4) and 56.73 % (BEO3PCS5), higher than 53.01 % in the control.

DOI： 10.1016/j.fpsl.2022.101010

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Progress in Organic Coatings  

The effect of edible coatings made from yam bean starch (ST), agarwood bouya essential oil (ES), and calcium propionate (CP) on strawberry fruit in cold storage for 16 days was investigated. Strawberries coated with four different coating formulations and uncoated fruits were packed in sealed containers and stored at 4 °C with 85 % of humidity. Antifungal evaluation was conducted on the coating solution (membrane permeability and germination of Botrytis cinerea) and edible film (microstructure analyzed using atomic force microscopy), as well as testing at 4-day intervals on fresh fruit (weight loss, surface color, firmness, microstructure using scanning electron microscopy, and antifungal activity) and physicochemical analysis of strawberry juice (total soluble solid, citric acid, ascorbic acid, pH, and titratable acidity). Each result was then tested using TOPSIS-Shannon entropy analysis. From these tests, the edible coating treatment with ST-ES was the best treatment in this study (has Ci 0.839 as the highest of all untreated and treated sample) and better than fruit without coating, demonstrating that the coating was able to maintain the quality of strawberries during storage. At the final day of storage ST-ES samples has L* 30.9, a* 26.65, b* 16.36, total soluble solid 3.98 Brix/%.

DOI： 10.1016/j.porgcoat.2022.107347

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

There is growing interest towards the functional properties and health benefits of both probiotics and paraprobiotics. In this investigation, probiotic bacterial cells (viable and non-viable Lactiplantibacillus plantarum IS-10506) were incorporated into alginate-(Alg) based edible films. Confocal laser scanning microscopy was used to confirm the presence of probiotic bacteria in the Alg matrix. The addition of probiotic cells (1 × 109 cells/mL) was found to improve the performance of Alg film such as light transmission by 67.04% and antifungal activity against Botrytis cinerea by 49.54%. Although the addition of paraprobiotic cells can improve Alg film performance, particularly in terms of the water barrier property, which was confirmed with a series of assays (water vapour permeability (0.24 g.m/m2.h.Pa.109), hydrophobicity (67.08°) and atomic force microscopy (Ra = 5.94 nm, RMS = 7.22 nm)). Alg offered a compatible matrix for edible film containing probiotic bacteria. Alg-L film may have potential applications for protecting food products from light, and fungal decay, and Alg-D was suitable for the prevention of water loss from food.

DOI： 10.1111/ijfs.16113

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

The aims of the present study were to investigate the effect of the incorporation of chitosan nanoparticles (ChiNPs) on the physicochemical properties and antifungal activity of hydroxypropyl cellulose (HPC) bionanocomposite films. The films of 4% HPC and ChiNP at various dosages (0%, 0.1%, 0.5%, 1%, 1.5%, 3% w/w of HPC) were prepared. Atomic force microscopy (AFM) verified the dispersion of spherical-shaped ChiNP in a nanoscale size range (14.75–56.74 nm). Incorporation of nanofiller affected the functional properties by increasing the film–water contact angle to >53°, improving the optical properties, and reducing water vapour permeability by 5.73–12.54%. These results were influenced by surface roughness and microstructure characteristics of a bionanocomposite film, which were confirmed using AFM and scanning electron microscopy (SEM). Tensile assays of the films showed slight increases in tensile strength from 8.87 to 11.08 MPa and Young's modulus from 0.10 to 0.15 GPa with increasing proportions of ChiNP (1.5%). An effective concentration of ChiNP of 1.5% (w/w of HPC) was able to improve the performance of HPC and offered antifungal activity against Botrytis cinerea, as confirmed through mycelial growth inhibition assays and by membrane integrity changes. The HPC/ChiNP bionanocomposite films may have potential applications for active packaging, particularly for fresh fruit commodities.

DOI： 10.1111/ijfs.16071

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

This study investigated the antifungal features of sodium alginate (Alg) 1% combined with lemongrass essential oil (LGO) 0.25%, 0.5% and 0.75% as a Pickering emulsion coating to control Penicillium digitatum and P. italicum, identified as citrus fruit pathogens. Cellulose nanofibers 0.24%, 42.55 ± 9.34 nm, were selected as a stabiliser. Confocal laser scanning microscopy and Fourier-transform infrared spectroscopy were used to analyse the droplet size and morphology and chemical interaction of emulsified coating, respectively. The effective dosage of lemongrass oil (0.75%) may enhance the antifungal action confirmed with a series of in vitro tests on spore germination by 88.28% (P. digitatum) and 91.94% (P. italicum), germ tube elongation by 89.28% (P. digitatum) and 90.13% (P. italicum) and membrane integrity by 41.67% (P. digitatum) and 63% (P. italicum). Additionally, the incorporation of LGO Pickering emulsion improved the beneficial properties of Alg-based coating film, including light transmission at UV and visible light wavelengths and hydrophobicity. Scanning electron microscopy was performed to evaluate the interior microstructure of the coating film. Pickering emulsion-based coatings described in this study may have potential applications for active packaging, particularly for citrus fruit commodities.

DOI： 10.1111/ijfs.16192

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Scopus

Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Web of Science

Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Web of Science

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning electron microscopy. The three main materials mostly had significant effects (P < 0.05) on the properties of the sample films, and starch film incorporating essential oil‑calcium propionate showed optimum properties as an edible coating material because it had the highest elongation of 10.81%, the lowest stiffness with a Young's modulus of about 2.53 MPa, the lowest of water vapor transmission rate and permeability of 0.117 g h−1 m−2 and 3.092 g mm h−1 m−2 kPa−1, respectively, and the lowest weight loss of 75.30%. It was also found that the microstructure of starch-essential oil‑calcium propionate film had a homogeneous surface and the presence of essential oil droplets was not visible.

DOI： 10.1016/j.ijbiomac.2022.04.021

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Scopus

PubMed

Authorship：Corresponding author   Language：English   Publishing type：Research paper (international conference proceedings)  

Other Link： https://iopscience.iop.org/article/10.1088/1755-1315/1038/1/012066

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

The properties of an antifungal coating film made from chitosan (CH) combined with zinc oxide nanoparticles (ZNPs) and Indonesian sandalwood essential oil (SEO) were investigated. Incorporation of 0.5% SEO or 0.025% ZNPs plus 0.5% SEO into 0.8% CH coating solution showed outstanding effects on the inhibition of both mycelium growth and spore germination of Penicillium italicum. The antifungal mechanism was explained by measuring the loss of membrane integrity of spores. The antifungal effectiveness was confirmed in vivo by carrying out tests on tangerine fruit. The biocompatibility of these coatings was analyzed using Fourier transform infrared spectroscopy, scanning electron microscopy, atomic force microscopy, and fluorescence microscopy. Significant increases in pH, appearance viscosity, and transparency and a decrease in light transmittance were found with 0.8% CH plus 0.025% ZNPs and 0.5% SEO compared with the control. CH films incorporating SEO and ZNPs can be used as an edible film and coating to reduce chemical use.

DOI： 10.1016/j.fpsl.2022.100849

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Macromolecular Symposia  

This work evaluates the effect of antifungal agent based on chitosan (CS) or peppermint essential oil (PEO) treatment and their mixtures to control P. digitatum and B. cinerea, identified as the potential plant pathogens. The efficacy of each CS (0.6%) and PEO (0.1–0.6%) or in combination to inhibit spore germination is assessed. The distribution of PEO in the emulsion system is more pronounced along with the increase in the oil level. Either CS or PEO can inhibit the growth of spore and germ tube elongation effectively. The mixtures of CS and PEO exhibit a greater inhibitory action additively or synergistically according to the Abbott index value. Propidium iodide staining test confirms the loss of membrane integrity of spores in response to coating treatment. The combination treatment of CS/0.6% PEO and CS/0.5% PEO can be an effective alternative to inhibit the spore germination, respectively, for P. digitatum by 91.54% and B. cinerea by 100%. Application of the composite coatings obtained in this study can prove to be potential for primary packaging, particularly for fresh postharvest commodities.

DOI： 10.1002/masy.202100315

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p> Broccoli (<i>Brassica oleracea</i> L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 μL L^-1 1-MCP for 15 h at 15℃, and then was stored at 10℃ and 0℃ for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0℃ and 20 days of storage at 10℃ compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 μL L^-1 1-MCP and stored at 0℃ represented remarkably better quality compared to broccoli of the other treatments.</p>

DOI： 10.2525/ecb.60.43

Scopus

CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society for Food Science and Technology  

<p><i>Botrytis cinerea</i> is a ubiquitous fungal pathogen mainly found on citrus and stone fruits. The use of mathematical models to quantify and predict microbial growth curves has received much attention because of its usefulness in decision making for preventing risk to human and animal health. In this study, we used sodium propionate to inhibit mycelial growth of the pathogenic fungus <i>B. cinerea in vitro</i> and modeled the efficacy of sodium propionate using a mathematical model. The antifungal efficacy of different concentrations (0.1–2.2% w/v) of sodium propionate was evaluated by measuring mycelial growth. The higher the concentration of sodium propionate tested, the greater the inhibitory effect on <i>B. cinerea</i>. Three mathematical models were used as deterministic models: the modified logistic model, the modified Gompertz model, and the Baranyi and Roberts model. The modified logistic model showed the best performance with satisfactory statistical indices (root mean squared error: RMSE, and <i>R²</i>), indicating that it was a better fit than the other models tested in this study. Furthermore, a stochastic modified logistic model that assumes a multivariate normal distribution of two random kinetic parameters successfully described the growth behavior of <i>B. cinerea</i> mycelia at various concentrations of sodium propionate as a probability distribution. Although the performance of sodium propionate in inhibiting <i>B. cinerea</i> was not ideal, Monte Carlo simulation may be a useful tool for predicting the probability of events based on the variability of <i>B. cinerea</i> growth behavior.</p>

DOI： 10.3136/fstr.fstr-d-21-00174

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Scopus

CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.1016/j.scienta.2021.110314

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1038/s41598-021-98074-w

Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.1111/jfpp.15836

Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.3136/fstr.27.181

Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

Strawberries are very perishable and decay rapidly after harvest. Among the several preservation techniques, application of edible coating is found to be an effective way to extend the fruits shelf life and has gained lots of attentions in the recent years. In the present study, the effect of Aloe vera gel coating alone and combined with basil essential oil in 500 and 1000 µL L^{− 1} concentrations on the postharvest qualities of strawberry fruit was investigated. After treatment, the fruit were stored at 4 °C and 85% relative humidity for 12 days. The surface morphology of samples was also studied by using a scanning electron microscope (SEM). The results showed that the coating treatments had a significant effect on the respiration rate of the fruit, delayed weight loss, softening, and fungal growth. Besides, the treatments led to maintain the total acidity, flavor index, L*, and hue° color values and sensory attributes without affecting total soluble solids, and pH of strawberries during storage. The efficacy of treatments enhanced in the samples where Aloe vera gel was combined with basil oil specially at 1000 µL L^{− 1} of basil oil. Thus, the edible coating prepared from the combination of Aloe vera gel and basil oil could be a promising postharvest treatment for maintaining the quality of strawberry fruit during cold storage.

DOI： 10.1007/s11694-020-00634-7

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：Japanese   Publishing type：Research paper (other academic)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.3136/fstr.26.459

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

The effect of Asian Bullfrog (Rana tigerina) skin oil on the mycelium growth of pathogenic fungi, Colletotrichum gloeosporioides, was studied in vitro. A poisoned substrate technique method (dilution in solid media) was employed to evaluate the antifungal activity of the frog skin oil (FSO) at different concentrations (0-10 %) against C. gloeosporioides. FSO showed an inhibitory effect, and the efficacy increased with increasing FSO concentration. A modified logistic model was applied to evaluate the antifungal activity of FSO at different concentrations. The modified logistic model showed a good agreement with the observed growth data for C. gloeosporioides. It can be concluded that FSO could potentially control the growth of C. gloeosporioides and that the modified logistic model could describe the inhibitory pattern of FSO against C. gloeosporioides effectively.

DOI： 10.3136/FSTR.26.47

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

Analysis of Consumers' Preferences towards Japanese Tomatoes Shipped by Sea

Language：English   Publishing type：Research paper (scientific journal)  

The effect of gelatin-based coating containing frog skin oil (FSO) at different concentrations (5%, 25%, and 50%, w/w base in gelatin) on the quality of persimmon and its characteristics were investigated. Gelatin-based coating containing FSO at high concentrations significantly influenced the uniformity of the distribution of the emulsion system and smoothness of the film surface. Among persimmon fruit, the coated fruit showed the significantly (P < 0.05) reduced weight loss, pH, total soluble solids (°Brix), and firmness loss compared with uncoated samples. Notably, no differences in color between uncoated and coated fruit were observed. Lower respiration rate in the coated samples confirmed the effectiveness of gelatin-based coating containing FSO. Therefore, the results of the present study suggest that gelatin-based coating containing FSO can effectively be used as an alternative the natural coating agents.

DOI： 10.1016/j.scienta.2019.108864

Authorship：Corresponding author   Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Language：English   Publishing type：Research paper (scientific journal)  

Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.

DOI： 10.1016/j.eaef.2019.11.002

Authorship：Corresponding author   Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Language：English   Publishing type：Research paper (scientific journal)  

In this study, X-ray computed tomography (CT) was used as a non-destructive technique to characterize and quantify the internal structure of cucumber fruit during storage. The physical properties of cucumber fruit were also measured destructively and related to X-ray absorptivity, and also changes in three-dimensional heterogeneous internal structure were visualized during storage at 15 °C and 25 °C and 90% RH for 7 days. As a result, the average gray scale (GS) value calculated from X-ray CT scanned tissue images indicated good correlations with the density, porosity, and elastic modulus of cucumber fruit. The peak height of the GS value related to the density and porosity. Standard deviation of the GS value was also related to the moisture content of the fruit. These results indicated that X-ray CT can be used to estimate physical properties related fruit quality. It was also revealed that the radiodensity of cucumber fruit changed in the mesocarp tissue but not change in the placenta tissue. GS level in the mesocarp tissue changed from white to dark from the fruit pedicel towards the apex at 25 °C. This result is useful to understand the expansion of low density part in fruit during storage.

DOI： 10.1016/j.eaef.2017.12.004

Language：English   Publishing type：Research paper (scientific journal)  

Computed tomography (CT) images were acquired for an intact fruit and the cell tissues of persimmon flesh using two types of X-ray CT devices. The relationship between the porosity and mean CT value for small tissue samples having a volume of 0.3 mm × 0.3 mm × 0.3 mm was investigated. The three-dimensional microstructure of the issue was reconstructed using image processing software and heat transfer simulation was carried out based on the real structure model. The effective thermal conductivity of the tissue was determined by comparing the results of the three-dimensional (3D) model simulation with those of the homogeneous model simulation and was related to the porosity of the sample. The Brailsford model was selected as the most suitable model to predict the effective thermal conductivity of the tissue. The porosity, thermal conductivity and moisture distributions were visualized for an intact fruit based on analysis of high-resolution X-ray image.

DOI： 10.1016/j.jfoodeng.2017.10.021

Language：English   Publishing type：Research paper (scientific journal)  

The efficacy of 1-MCP in modulating the ethylene sensitivity of Japanese persimmon (Diospyros kaki) in terms of thermal and structural properties was investigated at 0°C and 25°C. X-ray computed tomography was employed to quantify the structural properties. The physicochemical properties were measured destructively and correlated with X-ray image properties. 1-MCP satisfactorily suppressed the ethylene sensitivity in terms of bio-yield stress, L^∗, and hue angle value at both temperatures. The changes in porosity and thermal conductivity in 1-MCP-treated fruit were smaller than those in control and ethylene-treated fruit. The histogram profile also shifted slightly to a high-density region in 1-MCP-treated fruit. The L^∗ value, hue angle, apparent density, moisture content, bio-yield stress, and TSS were highly correlated with average CT value and standard deviation at both temperatures. Thus, X-ray CT images could be used to quantify the thermal and structural properties, and 1-MCP could suppress the ethylene sensitivity of Japanese persimmon stored at 0°C and 25°C for 8 and 1 weeks, respectively.

DOI： 10.2525/ecb.56.177

Language：English   Publishing type：Research paper (scientific journal)  

The efficacy of 1-methylcyclopropene (1-MCP) on the quality of Japanese apricot was investigated at 25°C. X-ray computed tomography (CT) was employed to measure pixel-based average CT values in terms of gray scale (GS) value. The ethylene production rate and weight loss were minimal, whereas firmness, apparent density and soluble solids content were higher in 1-MCP-treated fruits. The histogram profile was almost the same during the storage period in 1-MCP-treated fruit. Differences in the internal structure between 1-MCP and control fruits could be identified by CT images. The standard deviation (GS) and lowdensity pixel volume were negatively correlated, whereas average CT value (GS) and peak height were positively correlated with the bio-yield stress and apparent density. X-ray CT images could thus be used for quality evaluation. Further, 1-MCP significantly delayed the ripening of Japanese apricot, thereby maintaining the internal structure at harvesting for seven d.

DOI： 10.3136/fstr.24.377

Language：Japanese   Publishing type：Research paper (scientific journal)  

Drying Characteristics and Restorability of Rice Gel

Authorship：Lead author   Language：English   Publishing type：Research paper (scientific journal)  

Drying experiments with crushed feed rice (Oryza sativa, L., japonica, ‘Mizuhochikara’) were conducted to investigate the thermal decomposition effect on seventeen amino acids, including lysine which is the first limiting amino acid in pig nutrition, with drying air temperatures of 40, 50, 60, 70 and 80 °C and relative humidity of 10%. The lysine content in crushed rice decreased with increasing drying temperature; however, there was no significant thermal effect on the decomposition of amino acids during hot-air drying. It was suggested that the crushed rice samples contained lower amino acid levels than whole brown rice because the graded, crushed rice included a little germ and bran layer. It was also confirmed that the amino acid components of the provided brown rice sample showed a similar trend to previous studies. It is expected that high-temperature drying techniques for crushed rice will become a useful method for feed rice drying, because it can achieve rapid, energy-efficient processing without causing damage to the amino acid composition.

DOI： 10.1016/j.eaef.2016.06.003

Language：English   Publishing type：Research paper (scientific journal)  

The effects of carbon dioxide (CO₂) gas in combinations with nitrogen (N₂) gas and temperature on the mortality of adult Tribolium confusum (Jacquelin du Val) were investigated at temperature levels of 20 °C, 25 °C, and 30 °C and CO₂ gas concentration levels of 0%, 40%, 50%, 60%, and 80% (v/v). Soon after exposing the insects to the undesirable atmospheric conditions, the insects sank into a state of coma and died if they were not returned to a normal atmosphere within an appropriate time estimated from the Weibull model. The ratio of motionlessness and mortality of insects depended strongly on the exposure time and temperature; however, there was also a slight dependence on the gas concentration. Mortality increased with exposure time and temperature. Six models were fitted to the insect mortality data, and a Weibull model gave the best fitting results, with a mean root mean square error of 0.1240. By using the Weibull model, the times required for 50% and 90% mortality of the insects were also estimated. The percent mortality increased rapidly with increasing temperature with 60% CO₂. The required time for 90% mortality at 20 °C was three times longer than that at 30 °C. In order to relate the percent mortality and temperature or CO₂ gas concentration a corrected time function model was employed. As a result of this fitting, death can be seen as a chemical process with the rate at which mortality occurs in a population being analogous to the rate of a chemical reaction. By comparing the mortality under non-zero oxygen concentrations with that under zero oxygen concentrations, the insects were killed easily under zero conditions.

DOI： 10.1016/j.jspr.2016.07.002

Language：Japanese   Publishing type：Research paper (scientific journal)  

MODIFICATION OF THIN-LAYER DRYING MODEL TAKING INTO ACCOUNT THE PARTICLE SIZE DISTRIBUTION OF CRUSHED FEED RICE

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1080/07373937.2015.1026440

Language：English  

Language：Japanese  

Language：English  

Event date： 2012.9

Language：Japanese  

Country：Japan  

Event date： 2011.9

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Event date： 2024.12

Language：English   Presentation type：Oral presentation (general)  

Venue：Chittagong   Country：Bangladesh  

Event date： 2024.10

Language：English   Presentation type：Oral presentation (invited, special)  

Country：Taiwan, Province of China  

Event date： 2024.10

Language：English   Presentation type：Poster presentation  

Venue：Kyushu University, Fukuoka, Japan   Country：Japan  

Event date： 2024.9

Language：English   Presentation type：Poster presentation  

Venue：Kyushu University, Fukuoka, Japan   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：山形大学農学部鶴岡キャンパス（鶴岡市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：山形大学農学部鶴岡キャンパス（鶴岡市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Poster presentation  

Venue：宮崎県企業局県電ホール・ギャラリー（宮崎市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Poster presentation  

Venue：宮崎県企業局県電ホール・ギャラリー（宮崎市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Poster presentation  

Venue：宮崎県企業局県電ホール・ギャラリー（宮崎市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：宮崎県企業局県電ホール・ギャラリー（宮崎市）   Country：Japan  

Event date： 2024.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：宮崎県企業局県電ホール・ギャラリー（宮崎市）   Country：Japan  

Event date： 2024.6

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：沖縄産業支援センター   Country：Japan  

Event date： 2024.6

Language：Japanese  

Venue：東京ビックサイト   Country：Japan  

Event date： 2024.5

Language：English   Presentation type：Oral presentation (general)  

Venue：ICC JEJU   Country：Korea, Republic of  

Event date： 2024.5

Language：English   Presentation type：Oral presentation (general)  

Venue：ICC JEJU   Country：Korea, Republic of  

Event date： 2024.5

Language：English  

Country：Germany  

Event date： 2024.4

Language：English  

Country：Belgium  

Event date： 2024.4

Language：English  

Country：Belgium  

Event date： 2024.2

Language：English  

Venue：Chiang Mai University   Country：Thailand  

Event date： 2024.1

Language：English  

Country：Other  

Event date： 2023.11

Language：English  

Country：Japan  

Event date： 2023.9

Language：English  

Venue：琉球大学   Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：English  

Venue：琉球大学   Country：Japan  

Event date： 2023.9

Language：English  

Country：Poland  

Event date： 2023.9

Language：English   Presentation type：Oral presentation (general)  

Country：Poland  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：English   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.6

Language：Japanese  

Venue：東京ビックサイト   Country：Japan  

Event date： 2023.5

Language：Japanese   Presentation type：Symposium, workshop panel (public)  

Venue：岐阜大学   Country：Japan  

Event date： 2023.2

Language：Japanese   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Venue：（株）九電工福岡支店多目的ホール   Country：Japan  

Event date： 2022.12

Language：English  

Venue：International Conference Center   Country：Japan  

Event date： 2022.12

Language：English  

Venue：International Conference Center   Country：Japan  

Event date： 2022.11

Language：English  

Venue：Web   Country：Indonesia  

Event date： 2022.11

Language：English  

Venue：Web   Country：Taiwan, Province of China  

Event date： 2022.11

Language：English  

Venue：Web   Country：Taiwan, Province of China  

Event date： 2022.10

Language：English  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：English  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：English  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：English  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：English   Presentation type：Oral presentation (invited, special)  

Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：岡山大学   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：岡山大学   Country：Japan  

Event date： 2022.6

Language：Japanese  

Country：Japan  

Event date： 2022.2

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2022.2

Language：English   Presentation type：Oral presentation (general)  

Venue：Web   Country：Thailand  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.10

Language：English   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.3

Language：English   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Country：Japan  

Event date： 2021.3

Language：English  

Venue：web   Country：India  

Event date： 2020.11

Language：English  

Venue：Tokyo(Web)   Country：Japan  

Event date： 2020.10

Language：English   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：English   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.3

Language：English  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2018.10

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2018.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：愛媛大学   Country：Japan  

Event date： 2018.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：愛媛大学   Country：Japan  

Event date： 2018.6

Language：Japanese  

Country：Japan  

Event date： 2018.5

Language：English  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

DOI： 10.11357/jsamfe.86.2_78

Language：Japanese  

Language：Japanese   Publisher：(株)ニュー・サイエンス社  

近年,我が国では青果物の海外への輸出拡大を目指しているが,多くの果実では輸送中に発生する軟化が問題となっている。しかしながら,現在の選果方法では軟化による日持ち性を肉眼で判別することは難しい。そこで,これを非破壊で判別する手法として,細胞組織の活性度を直接計測し得るバイオスペックル(BS)に着目した。ここでは,カキ果実に着目して,その貯蔵実験を実施し,BSの時系列計測と藤居法や振幅累積和法を用いたBS動画の画像解析により,BS特性を明らかにした。また,これらの手法でBS特性を求めることは,画像解析を通じた特徴量抽出と同義であると考え,BS特性値を入力データとした機械学習やそれを利用した数理モデルを構築し,非破壊判別に供した。その結果,抽出された通常軟化個体と急速軟化個体のBS特性値には有意差があり,カキ果実急速軟化個体の早期判別の可能性が示された。また,機械学習の交差検証精度ではK=4のκ近傍法(KNN)において再現率が72.6%となり,食品ロスを低減する可能性が示された。(著者抄録)

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)  

CiNii Research

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)  

CiNii Research

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

Language：Japanese  

Authorship：Lead author   Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese   Publishing type：Research paper, summary (national, other academic conference)  

Language：Japanese   Publishing type：Research paper, summary (national, other academic conference)  

Language：Japanese  

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

Language：Japanese   Publishing type：Research paper, summary (national, other academic conference)  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese   Publishing type：Research paper, summary (national, other academic conference)  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：English  

Language：English  

Language：Japanese  

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：2

Number of peer-reviewed articles in Japanese journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc.