Optimization of a new coating agar gel formulation using D‐optimal mixture design and study its effects on fresh cut apple slices along cold storage

2021 ◽  
Author(s):  
Hossam Elsayed Elawady ◽  
Yahia Ibrahem Sallam ◽  
Ekram Abd El‐Salam Abd El‐Salam
Keyword(s):  
Cold Storage ◽  
Mixture Design ◽  
Agar Gel ◽  
Apple Slices ◽  
Fresh Cut

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.

scholarly journals Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
Author(s):  
Rux ◽  
Efe ◽  
Ulrichs ◽  
Huyskens-Keil ◽  
Hassenberg ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Negative Effects ◽  
Short Term ◽  
Chemical Treatments ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
Water Treatments ◽  
Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

scholarly journals A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

2011 ◽  
Vol 60 (3) ◽  
pp. 225-234 ◽  
Author(s):  
Loredana Lunadei ◽  
Pamela Galleguillos ◽  
Belén Diezma ◽  
Lourdes Lleó ◽  
Luis Ruiz-Garcia
Keyword(s):  
Vision System ◽  
Enzymatic Browning ◽  
Apple Slices ◽  
Fresh Cut

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

Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices

2012 ◽  
Vol 93 (2) ◽  
pp. 262-270 ◽  
Author(s):  
Francesca Tardelli ◽  
Lucia Guidi ◽  
Rossano Massai ◽  
Peter MA Toivonen
Keyword(s):  
Controlled Atmosphere ◽  
Apple Slices ◽  
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
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