Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

2012 ◽  
Vol 14 ◽  
pp. 115-121 ◽  
Author(s):  
Alejandro Tomás-Callejas ◽  
Mariano Otón ◽  
Francisco Artés ◽  
Francisco Artés-Hernández
Keyword(s):  
High Oxygen ◽  
Combined Effect ◽  
Fresh Cut ◽  
Uv C

Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple

2014 ◽  
Vol 37 (2) ◽  
pp. 91-99 ◽  
Author(s):  
Sheila Benítez ◽  
Luis Soro ◽  
Isabel Achaerandio ◽  
Francesc Sepulcre ◽  
Montserrat Pujolá
Keyword(s):  
Combined Effect ◽  
Edible Coatings ◽  
Fresh Cut

scholarly journals Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 988
Author(s):  
Bernardo Pace ◽  
Imperatrice Capotorto ◽  
Michela Palumbo ◽  
Sergio Pelosi ◽  
Maria Cefola
Keyword(s):  
Citric Acid ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Packaging Material ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

scholarly journals Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples

2012 ◽  
Vol 37 ◽  
pp. 113-119 ◽  
Author(s):  
Yong-Gui Pan ◽  
He Zu
Keyword(s):  
Fresh Cut ◽  
Uv C

Impact of UV-C light on safety and quality of fresh-cut melon

2011 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Lara Manzocco ◽  
Sara Da Pieve ◽  
Michela Maifreni
Keyword(s):  
Fresh Cut ◽  
Uv C

Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils

LWT ◽  
2013 ◽  
Vol 54 (2) ◽  
pp. 389-396 ◽  
Author(s):  
M. Maghoumi ◽  
P.A. Gómez ◽  
Y. Mostofi ◽  
Z. Zamani ◽  
F. Artés-Hernández ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Combined Effect ◽  
Fresh Cut ◽  
Uv C ◽  
Pomegranate Arils

Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils

2012 ◽  
Vol 93 (5) ◽  
pp. 1162-1168 ◽  
Author(s):  
Mahshad Maghoumi ◽  
Perla A Gómez ◽  
Francisco Artés-Hernández ◽  
Younes Mostofi ◽  
Zabihalah Zamani ◽  
...  
Keyword(s):  
Hot Water ◽  
Fresh Cut ◽  
Uv C ◽  
Pomegranate Arils

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

2013 ◽  
Vol 86 ◽  
pp. 73-84 ◽  
Author(s):  
Bao-Yu Zhang ◽  
Simbarashe Samapundo ◽  
Vasileios Pothakos ◽  
Ilse de Baenst ◽  
Göknur Sürengil ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
High Oxygen ◽  
Microbial Spoilage ◽  
Fresh Cut ◽  
Carbon Dioxide Levels

Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

2015 ◽  
Vol 80 (2) ◽  
pp. S426-S434 ◽  
Author(s):  
Dominic Soloman George ◽  
Zuliana Razali ◽  
Vicknesha Santhirasegaram ◽  
Chandran Somasundram
Keyword(s):  
Heat Treatment ◽  
Ultraviolet Light ◽  
Fresh Cut ◽  
Uv C

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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