Majid Hashmi - Academia.edu (original) (raw)
Papers by Majid Hashmi
Chemical composition, ruminal degradation kinetics, and methane production ( in vitro ) of winter grass species
Journal of the Science of Food and Agriculture
Gut inflammation exacerbates hepatic injury in C57BL/6J mice via gut-vascular barrier dysfunction with high-fat-incorporated meat protein diets
Food & Function
Meat and its derivatives provide nutrients essential for human health.
Chitosan–aloe vera gel coating delays postharvest decay of mango fruit
Horticulture, Environment, and Biotechnology
Development and Storage Study of Orange Date Blended Squash
Sarhad Journal of Agriculture
Identification of novel glycoside hydrolases via whole genome sequencing of Niabella ginsenosidivorans for production of various minor ginsenosides
3 Biotech
Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate
Sarhad Journal of Agriculture
Hypobaric treatments of strawberries: A step towards commercial application
Scientia Horticulturae, 2016
Hypobaric treatment : an innovative approach to control postharvest diseases of strawberries : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Preparation and evaluation of pear glace at different stages of maturity
Go to AGRIS search. Sarhad Journal of Agriculture (2007). Preparation and evaluation of pear glac... more Go to AGRIS search. Sarhad Journal of Agriculture (2007). Preparation and evaluation of pear glace at different stages of maturity. ...
A study was conducted to investigate the influence of mungbean and mashbean supplementation on th... more A study was conducted to investigate the influence of mungbean and mashbean supplementation on the chemical and sensory quality of whole wheat flour bread. Whole wheat flour (WWF), mungbean flour (MuBF) and mashbean flour (MaBF) were evaluated for their proximate composition. Bread was prepared from whole wheat flour alone (control) and supplemented with mungbean and mashbean flour (05, 10, 15, 20% levels). The bread samples were also evaluated for their proximate composition. The moisture content, crude protein, crude fat, crude fiber, ash content and NFE were significantly (p<0.05) influenced by the level of supplementation. There was significant difference in the scores for sensory evaluation of the bread (p<0.05). T7 (WWF bread supplemented with 10% MaBF) with a mean score of 7.5 was found the most accepTable product among the other treatments of WWF bread.
Biochemical and microbilogical studies of iron fortified whole wheat flour during storage
Reduced fungal decay in strawberries inoculated after hypobaric treatment suggests induced resistance
Fungal rot is one of the main postharvest problems which limits the storage life of strawberries.... more Fungal rot is one of the main postharvest problems which limits the storage life of strawberries. The use of fungicides to control rot has been questioned as a sustainable and safe method. Therefore, the focus of contemporary research for reducing rots has shifted to the application of natural compounds or physical methods. Hypobaric treatment (50 kPa, 4 h) has previously been demonstrated to reduce rot development on strawberries. One potential mechanism for the reduction of fungal rot by hypobaric treatment is the induced response of the fruit leading to higher resistance to fungal attack. To further investigate the likelihood of induced fruit resistance, strawberries were inoculated with spores of Botrytis cinerea and Rhizopus stolonifer 0, 6, 12, 18 and 24 h after hypobaric treatment (50 kPa, 4 h) and compared to non-treated fruit (control). Strawberries inoculated immediately and 12 h after hypobaric treatment had significantly (P < 0.05) reduced fungal rot severity in subse...
Postharvest Biology and Technology, 2013
Strawberry fruit are very prone to fungal decay. Postharvest hypobaric treatment is a potential n... more Strawberry fruit are very prone to fungal decay. Postharvest hypobaric treatment is a potential new technique to delay fungal decay in strawberries. Hypobaric treated (50 kPa, 4 h) strawberries had reduced rot incidence from natural infection during subsequent storage for 4 days at 20 • C and after subsequent inoculation with Botrytis cinerea or Rhizopus stolonifer spores. Biochemical analysis of strawberries suggested that activities of defence-related enzymes were increased with the hypobaric treatment; phenylalanine ammonia-lyase (PAL, EC: 4.3.1.24) and chitinase (EC: 3.2.1.14) peaked 12 h after treatment, while peroxidase (POD, EC: 1.11.1.7) increased immediately. Polyphenol oxidase (PPO, EC: 1.10.3.1) activity remained unaffected during subsequent storage for 48 h at 20 • C. In addition, the effect of low oxygen treatment (10% at 101 kPa, 4 h) was investigated to determine if the lower partial pressure of oxygen generated during hypobaric treatment contributed to the observed effect. However the low oxygen treatment did not influence rot development, suggesting that the treatment effects were pressure rather than oxygen related. The results suggest that hypobaric treatment causes reduced decay incidence due to stimulation of defence-related enzymes. Studies of defence-related genes are required to further explore the induced resistance mechanisms of hypobaric treatments.
Postharvest Biology and Technology, 2013
Fungal decay is a major cause of postharvest losses in strawberries. The traditional approach for... more Fungal decay is a major cause of postharvest losses in strawberries. The traditional approach for controlling fungal decay is the use of fungicides. However, the use of fungicides has been questioned as a sustainable and safe method, and is also prohibited in many countries. One potential physical method for reducing fungal decay is application of a short-term hypobaric treatment prior to storage. In this study efficacy of postharvest hypobaric treatments to control natural rot development in strawberries was evaluated. Strawberries were treated with hypobaric pressures (25 kPa a , 50 kPa a and 75 kPa a) for 4 h at 20 • C and subsequently stored at 20 • C or 5 • C. A 50 kPa a treatment consistently delayed rot development in samples stored at either temperature confirming that the technique has potential as a non-chemical treatment. Moreover 50 kPa a treatments did not affect weight loss and firmness at either 20 • C or 5 • C. An initial increase in respiration rate was observed in 50 kPa a treated samples potentially indicating mild stress due to hypobaric treatment. An in vitro fungal study found that 50 kPa a treatment for 4 h did not affect the rate of radial growth of colonies of Botrytis cinerea and Rhizopus stolonifer, providing further evidence that the potential mechanism of hypobaric treatment is induction of the defence system within the fruit rather than a direct effect on fungal viability. Further molecular and biochemical research is required to evaluate the possible stimulation of resistance in fruit through short-term hypobaric treatments.
Pakistan Journal of Nutrition, 2007
Preparation and evaluation of synthetic squashes for diabetic patients by using sorbitol as sweetener
Sarhad Journal of Agriculture, 2007
Synthetic orange and mango squashes were prepared for diabetic patients by using sorbitol instead... more Synthetic orange and mango squashes were prepared for diabetic patients by using sorbitol instead of sucrose. The products were compared for physical, chemical and sensory evaluation with corresponding samples of squashes procured from the local market as control. ...
Effect of chemical preservatives on the physico-chemical and nuritional evaluation of mango pulp stored at ambient temperature
Effect of stabilizers and storage time on the overall quality of tomato paste
Related AGRIS Results: -, Comparative study of commercially available (stabilizers/emulsifiers, b... more Related AGRIS Results: -, Comparative study of commercially available (stabilizers/emulsifiers, blends) on the quality of dairy ice cream by Zubair, IA (2001) in English. -, Selection of processing parameters in the production of tomato powder by Kamruzzaman, Md. ...
Comparative storage studies on the organoleptic attributes of iron fortified whole wheat flour
... COMPARATIVE STORAGE STUDIES ON THE ORGANOLEPTIC ATTRIBUTES OF IRON FORTIFIED WHOLE WHEAT FLOU... more ... COMPARATIVE STORAGE STUDIES ON THE ORGANOLEPTIC ATTRIBUTES OF IRON FORTIFIED WHOLE WHEAT FLOUR Sahib Alam*, Majid Suhail Hashmi**, Abdul Sattar Shah** and Umbreen Latif Khan * ... 30-days 7.00 6.67 7.33 7.00 6.33 6.00 6.72b ...
Hypobaric treatment reduces fungal rots in blueberries
ABSTRACT Postharvest fungal rot contributes significantly to fresh produce losses. Conventionally... more ABSTRACT Postharvest fungal rot contributes significantly to fresh produce losses. Conventionally, fungicides have been used to minimise fruit decay. However, increased concerns over the negative effects of fungicide application motivated a search for alternative options to extend storage life of fresh produce. While temperature control reduces the chance of fungal rot, a physical treatment at a time soon after harvest may further increase storage life. Previous studies have suggested that a postharvest hypobaric treatment is a potential non-chemical method for the control of fungal rots in some fresh produce. In this study the effect of hypobaric treatment (50 kPa.a, 4 h) on the subsequent rot development and quality of blueberries held at 20 and 0°C was assessed. The results obtained show that pre-storage low pressure treatment of blueberries slightly reduced postharvest rot incidence arising from natural infections at 20°C. In addition, firmness and respiration rate of the fruit were not affected by low pressure treatment. The small reduction in rot incidence in hypobaric treated fruit has been ascribed to either direct effect of low oxygen; indirect activation of induced resistance; or removal of free water from the surface of the produce. Should hypobaric treatments be found to be effectual they could eventually facilitate the development of a new cost-effective method of physical treatment to reduce postharvest fungal decay.
Chemical composition, ruminal degradation kinetics, and methane production ( in vitro ) of winter grass species
Journal of the Science of Food and Agriculture
Gut inflammation exacerbates hepatic injury in C57BL/6J mice via gut-vascular barrier dysfunction with high-fat-incorporated meat protein diets
Food & Function
Meat and its derivatives provide nutrients essential for human health.
Chitosan–aloe vera gel coating delays postharvest decay of mango fruit
Horticulture, Environment, and Biotechnology
Development and Storage Study of Orange Date Blended Squash
Sarhad Journal of Agriculture
Identification of novel glycoside hydrolases via whole genome sequencing of Niabella ginsenosidivorans for production of various minor ginsenosides
3 Biotech
Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate
Sarhad Journal of Agriculture
Hypobaric treatments of strawberries: A step towards commercial application
Scientia Horticulturae, 2016
Hypobaric treatment : an innovative approach to control postharvest diseases of strawberries : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Preparation and evaluation of pear glace at different stages of maturity
Go to AGRIS search. Sarhad Journal of Agriculture (2007). Preparation and evaluation of pear glac... more Go to AGRIS search. Sarhad Journal of Agriculture (2007). Preparation and evaluation of pear glace at different stages of maturity. ...
A study was conducted to investigate the influence of mungbean and mashbean supplementation on th... more A study was conducted to investigate the influence of mungbean and mashbean supplementation on the chemical and sensory quality of whole wheat flour bread. Whole wheat flour (WWF), mungbean flour (MuBF) and mashbean flour (MaBF) were evaluated for their proximate composition. Bread was prepared from whole wheat flour alone (control) and supplemented with mungbean and mashbean flour (05, 10, 15, 20% levels). The bread samples were also evaluated for their proximate composition. The moisture content, crude protein, crude fat, crude fiber, ash content and NFE were significantly (p<0.05) influenced by the level of supplementation. There was significant difference in the scores for sensory evaluation of the bread (p<0.05). T7 (WWF bread supplemented with 10% MaBF) with a mean score of 7.5 was found the most accepTable product among the other treatments of WWF bread.
Biochemical and microbilogical studies of iron fortified whole wheat flour during storage
Reduced fungal decay in strawberries inoculated after hypobaric treatment suggests induced resistance
Fungal rot is one of the main postharvest problems which limits the storage life of strawberries.... more Fungal rot is one of the main postharvest problems which limits the storage life of strawberries. The use of fungicides to control rot has been questioned as a sustainable and safe method. Therefore, the focus of contemporary research for reducing rots has shifted to the application of natural compounds or physical methods. Hypobaric treatment (50 kPa, 4 h) has previously been demonstrated to reduce rot development on strawberries. One potential mechanism for the reduction of fungal rot by hypobaric treatment is the induced response of the fruit leading to higher resistance to fungal attack. To further investigate the likelihood of induced fruit resistance, strawberries were inoculated with spores of Botrytis cinerea and Rhizopus stolonifer 0, 6, 12, 18 and 24 h after hypobaric treatment (50 kPa, 4 h) and compared to non-treated fruit (control). Strawberries inoculated immediately and 12 h after hypobaric treatment had significantly (P < 0.05) reduced fungal rot severity in subse...
Postharvest Biology and Technology, 2013
Strawberry fruit are very prone to fungal decay. Postharvest hypobaric treatment is a potential n... more Strawberry fruit are very prone to fungal decay. Postharvest hypobaric treatment is a potential new technique to delay fungal decay in strawberries. Hypobaric treated (50 kPa, 4 h) strawberries had reduced rot incidence from natural infection during subsequent storage for 4 days at 20 • C and after subsequent inoculation with Botrytis cinerea or Rhizopus stolonifer spores. Biochemical analysis of strawberries suggested that activities of defence-related enzymes were increased with the hypobaric treatment; phenylalanine ammonia-lyase (PAL, EC: 4.3.1.24) and chitinase (EC: 3.2.1.14) peaked 12 h after treatment, while peroxidase (POD, EC: 1.11.1.7) increased immediately. Polyphenol oxidase (PPO, EC: 1.10.3.1) activity remained unaffected during subsequent storage for 48 h at 20 • C. In addition, the effect of low oxygen treatment (10% at 101 kPa, 4 h) was investigated to determine if the lower partial pressure of oxygen generated during hypobaric treatment contributed to the observed effect. However the low oxygen treatment did not influence rot development, suggesting that the treatment effects were pressure rather than oxygen related. The results suggest that hypobaric treatment causes reduced decay incidence due to stimulation of defence-related enzymes. Studies of defence-related genes are required to further explore the induced resistance mechanisms of hypobaric treatments.
Postharvest Biology and Technology, 2013
Fungal decay is a major cause of postharvest losses in strawberries. The traditional approach for... more Fungal decay is a major cause of postharvest losses in strawberries. The traditional approach for controlling fungal decay is the use of fungicides. However, the use of fungicides has been questioned as a sustainable and safe method, and is also prohibited in many countries. One potential physical method for reducing fungal decay is application of a short-term hypobaric treatment prior to storage. In this study efficacy of postharvest hypobaric treatments to control natural rot development in strawberries was evaluated. Strawberries were treated with hypobaric pressures (25 kPa a , 50 kPa a and 75 kPa a) for 4 h at 20 • C and subsequently stored at 20 • C or 5 • C. A 50 kPa a treatment consistently delayed rot development in samples stored at either temperature confirming that the technique has potential as a non-chemical treatment. Moreover 50 kPa a treatments did not affect weight loss and firmness at either 20 • C or 5 • C. An initial increase in respiration rate was observed in 50 kPa a treated samples potentially indicating mild stress due to hypobaric treatment. An in vitro fungal study found that 50 kPa a treatment for 4 h did not affect the rate of radial growth of colonies of Botrytis cinerea and Rhizopus stolonifer, providing further evidence that the potential mechanism of hypobaric treatment is induction of the defence system within the fruit rather than a direct effect on fungal viability. Further molecular and biochemical research is required to evaluate the possible stimulation of resistance in fruit through short-term hypobaric treatments.
Pakistan Journal of Nutrition, 2007
Preparation and evaluation of synthetic squashes for diabetic patients by using sorbitol as sweetener
Sarhad Journal of Agriculture, 2007
Synthetic orange and mango squashes were prepared for diabetic patients by using sorbitol instead... more Synthetic orange and mango squashes were prepared for diabetic patients by using sorbitol instead of sucrose. The products were compared for physical, chemical and sensory evaluation with corresponding samples of squashes procured from the local market as control. ...
Effect of chemical preservatives on the physico-chemical and nuritional evaluation of mango pulp stored at ambient temperature
Effect of stabilizers and storage time on the overall quality of tomato paste
Related AGRIS Results: -, Comparative study of commercially available (stabilizers/emulsifiers, b... more Related AGRIS Results: -, Comparative study of commercially available (stabilizers/emulsifiers, blends) on the quality of dairy ice cream by Zubair, IA (2001) in English. -, Selection of processing parameters in the production of tomato powder by Kamruzzaman, Md. ...
Comparative storage studies on the organoleptic attributes of iron fortified whole wheat flour
... COMPARATIVE STORAGE STUDIES ON THE ORGANOLEPTIC ATTRIBUTES OF IRON FORTIFIED WHOLE WHEAT FLOU... more ... COMPARATIVE STORAGE STUDIES ON THE ORGANOLEPTIC ATTRIBUTES OF IRON FORTIFIED WHOLE WHEAT FLOUR Sahib Alam*, Majid Suhail Hashmi**, Abdul Sattar Shah** and Umbreen Latif Khan * ... 30-days 7.00 6.67 7.33 7.00 6.33 6.00 6.72b ...
Hypobaric treatment reduces fungal rots in blueberries
ABSTRACT Postharvest fungal rot contributes significantly to fresh produce losses. Conventionally... more ABSTRACT Postharvest fungal rot contributes significantly to fresh produce losses. Conventionally, fungicides have been used to minimise fruit decay. However, increased concerns over the negative effects of fungicide application motivated a search for alternative options to extend storage life of fresh produce. While temperature control reduces the chance of fungal rot, a physical treatment at a time soon after harvest may further increase storage life. Previous studies have suggested that a postharvest hypobaric treatment is a potential non-chemical method for the control of fungal rots in some fresh produce. In this study the effect of hypobaric treatment (50 kPa.a, 4 h) on the subsequent rot development and quality of blueberries held at 20 and 0°C was assessed. The results obtained show that pre-storage low pressure treatment of blueberries slightly reduced postharvest rot incidence arising from natural infections at 20°C. In addition, firmness and respiration rate of the fruit were not affected by low pressure treatment. The small reduction in rot incidence in hypobaric treated fruit has been ascribed to either direct effect of low oxygen; indirect activation of induced resistance; or removal of free water from the surface of the produce. Should hypobaric treatments be found to be effectual they could eventually facilitate the development of a new cost-effective method of physical treatment to reduce postharvest fungal decay.