Low-temperature storage and cryopreservation of grapefruit (Citrus paradisi Macfad.) seeds.

BACKGROUND: Grapefruit is an economically important fruit worldwide, but our knowledge of its seed biology is rather poor. OBJECTIVE: The present study aimed to develop techniques for banking and cryopreservation of grapefruit seeds. MATERIALS AND METHODS: Grapefruit seeds with the exotesta removed were used. Seeds were desiccated to three moisture levels between 5-9 % and stored at 15 degree C, 4 degree C and -20 degree C for up to 24, months to investigate seed lifespan in conventional seed bank. Meanwhile seeds desiccated by silica gel or saturated salt solution and embryonic axes by flash drying were employed to develop cryopreservation protocols. RESULTS: It was confirmed that grapefruit seeds have some intermediate properties, being able to withstand removal of type II water up to 7 % MC, but sensitive to -20 degree C storage. For cryopreservation, the excised embryonic axes had a wider moisture window between 5 % and 15%, with a maximum past-thaw emergence of 95 %, while seeds survived only with a maximum past-thaw emergence of 50 % or 70 % from a much narrow moisture window. CONCLUSION: In contrast to previous reports on another type II seed, coffee, we found that citrus seeds desiccated by silica gel had better post-thaw viability than those subjected to equilibrium desiccation with saturated salt solutions. Further investigation is required to elucidate the mechanisms that contribute to variable cryopreservation tolerance.

Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract.

The use of synthetic petroleum based packaging films caused serious environmental problems due to their difficulty in recycling and poor biodegradability. Therefore, present study was aimed to develop natural biopolymer-based antimicrobial packaging films as an alternative for the synthetic packaging films. As a natural antimicrobial agent, grapefruit seed extract (GSE) has been incorporated into agar to prepare antimicrobial packaging film. The films with different concentrations of GSE were prepared by a solvent casting method and the resulting composite films were examined physically and mechanically. In addition, the films were characterized by FE-SEM, XRD, FT-IR and TGA. The incorporation of GSE caused increase in color, UV barrier, moisture content, water solubility and water vapor permeability, while decrease in surface hydrophobicity, tensile strength and elastic modulus of the films. As the concentration of GSE increased from 0.6 to 13.3 µg/mL, the physical and mechanical properties of the films were affected significantly. The addition of GSE changed film microstructure of the film, but did not influence the crystallinity of agar and thermal stability of the agar-based films. The agar/GSE films exhibited distinctive antimicrobial activity against three test food pathogens, such as Listeria monocytogenes, Bacillus cereus and Escherichia coli. These results suggest that agar/GSE films have potential to be used in an active food packaging systems for maintaining food safety and extending the shelf-life of the packaged food.