Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli

LWT ◽  
2011 ◽  
Vol 44 (10) ◽  
pp. 2335-2341 ◽  
Author(s):  
María del R. Moreira ◽  
Sara I. Roura ◽  
Alejandra Ponce
Keyword(s):  
Sensory Quality ◽  
Edible Coatings ◽  
Fresh Cut

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

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

2012 ◽  
Vol 18 (3) ◽  
pp. 197-205 ◽  
Author(s):  
WL Li ◽  
XH Li ◽  
X Fan ◽  
Y Tang ◽  
J Yun
Keyword(s):  
Sensory Quality ◽  
Radical Scavenging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Dpph Assay ◽  
Surface Color ◽  
Scavenging Capacity ◽  
High O2 ◽  
Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon

2019 ◽  
Vol 147 ◽  
pp. 174-184 ◽  
Author(s):  
Génesis Ortiz-Duarte ◽  
Laura Eugenia Pérez-Cabrera ◽  
Francisco Artés-Hernández ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Edible Coatings ◽  
Fresh Cut

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

scholarly journals Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets

2014 ◽  
Vol 12 (4) ◽  
pp. 287-292
Author(s):  
Ji-Weon Choi ◽  
Hye-Eun Lee ◽  
Ji-Hyun Lee ◽  
Yong-Phil Kim ◽  
Ji-Gang Kim
Keyword(s):  
Sensory Quality ◽  
Retail Markets ◽  
Fresh Cut
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