Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices

2012 ◽  
Vol 93 (2) ◽  
pp. 262-270 ◽  
Author(s):  
Francesca Tardelli ◽  
Lucia Guidi ◽  
Rossano Massai ◽  
Peter MA Toivonen
Keyword(s):  
Controlled Atmosphere ◽  
Apple Slices ◽  
Fresh Cut

scholarly journals Survival and Growth of Listeria monocytogenes on Fresh-Cut Apple Slices and Its Interaction with Glomerella cingulata and Penicillium expansum

Plant Disease ◽  
2000 ◽  
Vol 84 (2) ◽  
pp. 177-181 ◽  
Author(s):  
William S. Conway ◽  
Britta Leverentz ◽  
Robert A. Saftner ◽  
Wojciech J. Janisiewicz ◽  
Carl E. Sams ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Penicillium Expansum ◽  
Controlled Atmosphere ◽  
Glomerella Cingulata ◽  
Food Borne ◽  
Apple Slices ◽  
Apple Tissue ◽  
Fresh Cut ◽  
Pathogen Populations

The food-borne human pathogen Listeria monocytogenes survived and its populations increased on cv. Delicious apple slices at 10 or 20°C in air or controlled atmosphere of 0.5% O2 and 15% CO2, but did not grow at 5°C. Controlled atmosphere had no significant effect on the survival or growth of L. monocytogenes. The pathogen populations declined over time when grown in various concentrations of apple juice and the decline was greater as the concentration of the juice decreased. Populations of L. monocytogenes inoculated into decayed apple tissue continually increased on fruit decayed by Glomerella cingulata but did not survive after 5 days on fruit decayed by Penicillium expansum. The pH of the decayed area declined from pH 4.7 to 3.7 in the case of P. expansum, but in the case of G. cingulata the pH increased from pH 4.7 to 7.0. This pH modification may be responsible for affecting the growth of the food-borne pathogen. Storage temperature, as well as the absence of postharvest pathogens such as G. cingulata, is important for maintaining the safety of fresh-cut apples.

QUALITY OF FRESH-CUT APPLE SLICES IS MODULATED BY SHORT TERM POST-CONTROLLED ATMOSPHERE AIR STORAGE OF WHOLE FRUIT

2010 ◽  
pp. 511-516 ◽  
Author(s):  
P.M.A. Toivonen ◽  
C.R. Hampson ◽  
P.A. Wiersma ◽  
B. Lannard ◽  
Changwen Lu
Keyword(s):  
Controlled Atmosphere ◽  
Short Term ◽  
Apple Slices ◽  
Fresh Cut

scholarly journals Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
Author(s):  
Rux ◽  
Efe ◽  
Ulrichs ◽  
Huyskens-Keil ◽  
Hassenberg ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Negative Effects ◽  
Short Term ◽  
Chemical Treatments ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
Water Treatments ◽  
Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

scholarly journals A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

2011 ◽  
Vol 60 (3) ◽  
pp. 225-234 ◽  
Author(s):  
Loredana Lunadei ◽  
Pamela Galleguillos ◽  
Belén Diezma ◽  
Lourdes Lleó ◽  
Luis Ruiz-Garcia
Keyword(s):  
Vision System ◽  
Enzymatic Browning ◽  
Apple Slices ◽  
Fresh Cut

Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

2020 ◽  
Vol 83 (10) ◽  
pp. 1718-1725
Author(s):  
YABO WEI ◽  
YANYAN ZHENG ◽  
YUE MA ◽  
JUNMAO TONG ◽  
JIAN ZHANG ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Chlorophyll Concentration ◽  
Control Group ◽  
Controlled Atmosphere ◽  
Cucumis Sativus L ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

scholarly journals Quality evaluation of fresh-cut ‘Pérola’ pineapple stored in controlled atmosphere

2007 ◽  
Vol 27 (3) ◽  
pp. 530-534 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
José Maria Monteiro Sigrist ◽  
Neliane Ferraz de Arruda Silveira
Keyword(s):  
Quality Evaluation ◽  
Controlled Atmosphere ◽  
Fresh Cut

scholarly journals Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Food Control ◽  
2009 ◽  
Vol 20 (5) ◽  
pp. 508-514 ◽  
Author(s):  
S.L.S. Bico ◽  
M.F.J. Raposo ◽  
R.M.S.C. Morais ◽  
A.M.M.B. Morais
Keyword(s):  
Combined Effects ◽  
Controlled Atmosphere ◽  
Fresh Cut
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