The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage

2022 ◽  
Author(s):  
Çiğdem Yüksel ◽  
Derya Atalay ◽  
Hande Selen Erge
Keyword(s):  
Vacuum Packaging ◽  
Chitosan Coating ◽  
Fresh Cut

scholarly journals Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.)

2010 ◽  
Vol 45 (4) ◽  
pp. 849-855 ◽  
Author(s):  
Tassadit Djioua ◽  
Florence Charles ◽  
Murillo Freire ◽  
Heloisa Filgueiras ◽  
Marie-Noëlle Ducamp-Collin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mangifera Indica ◽  
Combined Effects ◽  
Chitosan Coating ◽  
Fresh Cut

Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork

2006 ◽  
Vol 19 (3) ◽  
pp. 149-157 ◽  
Author(s):  
Songchai Yingyuad ◽  
Sompoch Ruamsin ◽  
Dhaweerat Reekprkhon ◽  
Supaporn Douglas ◽  
Suwassa Pongamphai ◽  
...  
Keyword(s):  
Vacuum Packaging ◽  
Chitosan Coating

scholarly journals Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

2019 ◽  
Vol 26 (5) ◽  
pp. 403-412
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Tomás Lafarga ◽  
Gloria Bobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Minimal Processing ◽  
Allium Cepa L ◽  
Fresh Cut

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

scholarly journals Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil

2020 ◽  
Vol 23 (1) ◽  
pp. 1214-1230 ◽  
Author(s):  
He Li ◽  
Yuru Shui ◽  
Shaohua Li ◽  
Yage Xing ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Clove Oil ◽  
Chitosan Coating ◽  
Fresh Cut

Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan

2017 ◽  
Vol 23 (6) ◽  
pp. 513-528 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Anna Carolina Formica-Oliveira ◽  
Francisco Artés ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Vitamin B12 ◽  
Storage Time ◽  
Daily Intake ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Chitosan Coating ◽  
Total Antioxidant ◽  
Fresh Cut ◽  
Subsequent Storage

A vitamin B12-fortified (0.25 mg L−1) chitosan (10 g L−1) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage. The chitosan coating highly reduced epiphytic microflora growth and polyphenoloxidase/peroxidase activities. No relevant variations of total phenolic contents were observed between different fresh blended beverages. However, its total antioxidant capacity reported after blending was lower as storage time of ready-to-blend samples increased. Fortified samples showed a vitamin B12 content of 8.6 µg kg−1 on processing day, ensuring 200 mL of such beverage the recommended daily intake of this vitamin. In conclusion, a ready-to-blend fruit/vegetable mix, fortified with vitamin B12, was developed with a shelf life of nine days at 5 ℃ showing the prepared beverages good quality during subsequent storage for 48 h at 5 ℃.

Sign in / Sign up

Export Citation Format

Share Document