Cactus pear cauterizer increases shelf life without cooling processes

2009 ◽  
Vol 65 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Federico Hahn
Keyword(s):  
Shelf Life ◽  
Cactus Pear

Effect of temperature on shelf life and microbial population of lightly processed cactus pear fruit

2004 ◽  
Vol 31 (1) ◽  
pp. 93-104 ◽  
Author(s):  
M.R Corbo ◽  
C Altieri ◽  
D D’Amato ◽  
D Campaniello ◽  
M.A Del Nobile ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Population ◽  
Effect Of Temperature ◽  
Pear Fruit ◽  
Cactus Pear

scholarly journals MICROBIAL CONTROL IN WHITE CACTUS PEAR WITH BIOPOLYMERIC COATING OF CHITOSAN, CANDELILLA WAX AND THYME ESSENTIAL OIL

2019 ◽  
Vol 42 (3) ◽  
pp. 201-207
Author(s):  
Daniel J. Valle-Ortiz ◽  
Adalberto Gómez-Cruz ◽  
Alma D. Hernández-Fuentes ◽  
Salvador Valle-Guadarrama
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Microbial Growth ◽  
Microbial Control ◽  
Thymus Vulgaris ◽  
Cactus Pear ◽  
Microbial Inhibition ◽  
Low Weight ◽  
Microbial Development

White cactus pear (Opuntia albicarpa L.) undergoes decay by pathogens in postharvest, which limits its shelf life. The objective of this study was to evaluate coatings based on chitosan (Q), candelilla (Euphorbia antisyphilitica Zucc.) wax (Cw) and thyme (Thymus vulgaris L.) essential oil (Eo) to reduce microbial development on the cactus pear and increase shelf life. Emulsions based on Q, Eo, and Q+Eo were applied on freshly harvested cactus pear fruits, which were stored for 18 days at 22 ºC. Treatments with Q also incorporated Cw. Controls were uncoated fruits (Ct). Microbial inhibition was assessed through bacterial counting in culture plate, in addition to the appearance of the fruit on a visual scale 1 to 5, where 1 corresponded to appalling and 5 to excellent. Fruits with the Q+Eo treatment had an appearance close to 4 at the end of the storage, followed by those with Q, Eo, and T, which obtained a score of 1. The lowest weight loss occurred when Cw was used. With a coating of Q (2 %), Eo (2000 ppm) and Cw (5 %) microbial growth was reduced by 98.4 %, allowing a shelf life of at least 18 days at 22 ºC, with good appearance and low weight loss in fruits.

scholarly journals Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment

2015 ◽  
Vol 27 ◽  
pp. 277-286 ◽  
Author(s):  
Nelly del Socorro Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Jesús Ernesto León-Rivera ◽  
Luis Delgado-Olivares ◽  
Ernesto Alanís-García ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Properties ◽  
Cactus Pear ◽  
Opuntia Ficus Indica

scholarly journals Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 429 ◽  
Author(s):  
Antonio de Jesús Cenobio-Galindo ◽  
Gilberto Díaz-Monroy ◽  
Gabriela Medina-Pérez ◽  
M. Jesús Franco-Fernández ◽  
Fanny Emma Ludeña-Urquizo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Multiple Emulsion ◽  
Cactus Pear ◽  
Simulated Digestion

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

scholarly journals Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 62
Author(s):  
Lucía Andreu-Coll ◽  
María Emma García-Pastor ◽  
Daniel Valero ◽  
Asunción Amorós ◽  
María Soledad Almansa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Phenols ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Life Conditions

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

EFFECTIVENESS OF TECHNOLOGICAL TREATMENTS FOR SHELF-LIFE EXTENSION OF READY-TO-EAT CACTUS PEAR FRUITS

2015 ◽  
pp. 97-102 ◽  
Author(s):  
C. Pannitteri ◽  
G. Scuderi ◽  
A. Continella ◽  
S. La Malfa ◽  
S. D'Aquino ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Cactus Pear ◽  
Shelf Life Extension ◽  
Technological Treatments

scholarly journals Soil applications of NPK affect fruit quality and shelf-life of ‘Cristalina’ cactus pear

Fruits ◽  
2015 ◽  
Vol 70 (5) ◽  
pp. 297-302
Author(s):  
Jorge A. Zegbe ◽  
Alfonso Serna-Pérez ◽  
Jaime Mena-Covarrubias
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cactus Pear ◽  
Quality And Shelf Life

Influence of Storage Temperature on Shelf-life of Minimally Processed Cactus Pear Fruits

LWT ◽  
2000 ◽  
Vol 33 (1) ◽  
pp. 15-20 ◽  
Author(s):  
A. Piga ◽  
S. D'Aquino ◽  
M. Agabbio ◽  
G. Emonti ◽  
G.A. Farris
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Minimally Processed ◽  
Cactus Pear

A Man's Shelf Life

2007 ◽  
Author(s):  
Darren Braun
Keyword(s):  
Shelf Life
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