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.

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

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

scholarly journals Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

2016 ◽  
Vol 97 (1) ◽  
pp. 261-268 ◽  
Author(s):  
María R Moreira ◽  
María V Álvarez ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
Edible Coatings ◽  
Pulsed Light ◽  
Hurdle Technology ◽  
Fresh Cut

Improving quality of fresh-cut mango using polysaccharide-based edible coatings

2017 ◽  
Vol 53 (4) ◽  
pp. 938-945 ◽  
Author(s):  
Blanca Salinas-Roca ◽  
Ariadna Guerreiro ◽  
Jorge Welti-Chanes ◽  
Maria D. C. Antunes ◽  
Olga Martín-Belloso
Keyword(s):  
Edible Coatings ◽  
Fresh Cut
Sign in / Sign up

Export Citation Format

Share Document