Artemio Pérez-López¹, *Teodoro Espinosa-Solares¹, Sergio H Chávez-Franco², Carlos A Villaseñor-Perea¹, Luis H Hernández-Gómez³, Consuelo Lobato-Calleros¹ (1. Universidad Autonoma Chapingo(Mexico), 2. Colegio de Posgraduados(Mexico), 3. Instituto Politecnico Nacional(Mexico))

*Daisuke Hamanaka¹, Koki Morita¹, Taiga Kuhara¹, Kyohei Arimura², Yoshinori Kamitani¹ (1. Kagoshima Univ.(Japan), 2. Kagoshima Prefectural Osumi Food Technology Development center(Japan))

*RAMNESH RAMNEEL KISHORE¹, Daisuke Hamanaka¹ (1. Kagoshima University(Japan))

Naruesorn Jaisue^1,2, Sutthiwal Setha^1,2, Daisuke Hamanaka³, *Matchima Naradisorn^1,2 (1. School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand(Thailand), 2. Research Group of Postharvest Technology, Mae Fah Luang University, Chiang Rai, Thailand(Thailand), 3. Faculty of Agriculture, Kagoshima University, Kagoshima, Japan(Japan))

*Ayobami Olayemi Oladejo¹, Haile Ma², Cunshan Zhou² (1. University of Uyo, Uyo.(Nigeria), 2. Jiangsu University, Zhenjiang(China))

*Michael Mayokun ODEWOLE¹, Ayoola Patrick OLALUSI², Ajiboye Solomon OYERINDE², Olufunmilayo Sade OMOBA³ (1. Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin(Nigeria), 2. Department of Agricultural and Environmental Engineering, Federal University of Technology Akure(Nigeria), 3. Department of Food Science and Technology, Federal University of Technology Akure(Nigeria))

*Alaa El-Din Ahmed Bekhit¹ (1. University of otago(New Zealand))