Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

2019 ◽  
Vol 43 (5) ◽  
pp. e12816 ◽  
Author(s):  
Juan Kan ◽  
Wangjin Xie ◽  
Bing Wan ◽  
Tong Bin Huo ◽  
Xian Pei Lin ◽  
...  
Keyword(s):  
Cold Storage ◽  
Lilium Lancifolium ◽  
Fresh Cut ◽  
Induced Tolerance

scholarly journals Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 515 ◽  
Author(s):  
Vittorio Farina ◽  
Roberta Passafiume ◽  
Ilenia Tinebra ◽  
Eristanna Palazzolo ◽  
Giuseppe Sortino
Keyword(s):  
Cold Storage ◽  
Hydroxypropyl Methylcellulose ◽  
Aloe Vera ◽  
Soluble Solids ◽  
Post Harvest ◽  
Organic Farm ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Solids Content ◽  
Apple Quality

Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

COLD STORAGE OF FRESH-CUT 'GRANNY SMITH' APPLES

2010 ◽  
pp. 307-317
Author(s):  
M.A. Koyuncu ◽  
F. Koyuncu ◽  
T. Dilmaçünal ◽  
F. Güçlü ◽  
M. Çetinbaş ◽  
...  
Keyword(s):  
Cold Storage ◽  
Fresh Cut

PRELIMINARY STUDY ON QUALITATIVE AND MICROBIOLOGICAL CHANGES IN FRESH-CUT BROCCOLI RAAB DURING COLD STORAGE

2010 ◽  
pp. 301-304
Author(s):  
M. Cefola ◽  
N. Calabrese ◽  
F. Baruzzi ◽  
A. Carito ◽  
S. Vanadia
Keyword(s):  
Cold Storage ◽  
Preliminary Study ◽  
Fresh Cut

Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 104-112 ◽  
Author(s):  
Lihua Zhang ◽  
Shunfeng Li ◽  
Anjian Wang ◽  
Jing Li ◽  
Wei Zong
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Agaricus Bisporus ◽  
Mild Heat ◽  
Fresh Cut

scholarly journals Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

2016 ◽  
Vol 206 ◽  
pp. 50-58 ◽  
Author(s):  
José Pinela ◽  
João C.M. Barreira ◽  
Lillian Barros ◽  
Sandra Cabo Verde ◽  
Amilcar L. Antonio ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Cold Storage ◽  
Fresh Cut
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