Color Changes in Fresh-Cut Fruits as A•ected by Cultivar, Chemical Treatment, and Storage Time and Temperature

Color in Food ◽  
2012 ◽  
pp. 288-295
Keyword(s):  
Chemical Treatment ◽  
Storage Time ◽  
Color Changes ◽  
Fresh Cut ◽  
And Storage

scholarly journals Impact of storage conditions and premix type on fat-soluble vitamin stability1

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Chemical Treatment ◽  
Storage Time ◽  
Storage Condition ◽  
The United States ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
Fat Soluble Vitamins ◽  
And Storage

Abstract Feed ingredients and additives could be a potential medium for foreign animal disease entry into the United States. The feed industry has taken active steps to reduce the risk of pathogen entry through ingredients. Medium chain fatty acid (MCFA) and heat pulse treatment could be an opportunity to prevent pathogen contamination. The objective of experiment 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (RT) (~22 °C) or in an environmentally controlled chamber set at 40 °C and 75% humidity, high-temperature high humidity (HTHH). The sample bags were pulled out at days 0, 30, 60 and 90 for RT condition and HTHH condition. The objective of experiment 2 was to determine the effect of heat pulse treatment and MCFA addition on fat-soluble vitamin stability with two premix types. A sample from each treatment was heated at 60 °C and 20% humidity. For experiment 1, the following effects were significant for vitamin A: premix type × storage condition (P = 0.031) and storage time × storage condition (P = 0.002) interactions; for vitamin D3: main effect of storage condition (P < 0.001) and storage time (P = 0.002); and for vitamin E: storage time × storage condition interaction (P < 0.001). For experiment 2, oil type did not affect the stability of fat-soluble vitamins (P > 0.732) except for vitamin A (P = 0.030). There were no differences for fat-soluble vitamin stability between VP and VTM (P > 0.074) except for vitamin E (P = 0.016). Therefore, the fat-soluble vitamins were stable when mixed with both vitamin and VTM and stored at 22 °C with 28.4% relative humidity (RH). When premixes were stored at 39.5 °C with 78.8%RH, the vitamin A and D3 were stable up to 30 d while the vitamin E was stable up to 60 d. In addition, MCFA did not influence fat-soluble vitamin degradation during storage up to 90 d and in the heat pulse process. The vitamin stability was decreased by 5% to 10% after the premixes was heated at 60 °C for approximately nine and a half hours. If both chemical treatment (MCFA) and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

Quality aspects of fresh-cut ‘long-storage tomato’ as affected by package, calcium chloride and storage time

2017 ◽  
Vol 53 (3) ◽  
pp. 819-827 ◽  
Author(s):  
Cristina Patanè ◽  
Angelo Malvuccio ◽  
Alessandro Saita ◽  
Paola Rizzarelli ◽  
Marco Rapisarda ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Quality Aspects ◽  
Fresh Cut ◽  
And Storage ◽  
Long Storage

scholarly journals Effect of the Combination of MCP and Sanitizer on Storage Life of Fresh-cut Cilantro

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 863B-863
Author(s):  
Ji Gang Kim* ◽  
Yaguang Luo ◽  
Yang Tao ◽  
Kenneth C. Gross
Keyword(s):  
Transmission Rate ◽  
Combined Treatment ◽  
Storage Life ◽  
Sodium Chlorite ◽  
Mixed Solution ◽  
Oxygen Transmission Rate ◽  
Color Changes ◽  
Ethylene Action ◽  
Fresh Cut ◽  
And Storage

The effects of 1-methylcyclopropene (MCP), sanitizer and their combination on ethylene action, microbial growth and storage life of fresh-cut cilantro were studied. Fresh cilantro was treated with 1.5 μL·L-1 MCP for 18 hours at 10 °C. The treated and nontreated cilantro leaves were cut and washed in water, chlorine, and mixed solution of sodium chlorite and citric acid (SANOVA). Samples were dried, packaged with 29.2μmol·kg-1 Pa s oxygen transmission rate films, and stored for 14 days at 5 °C. Results indicated that MCP affected respiration rate of fresh-cut cilantro and the headspace gas composition (O2 and CO2) of sample packages. The combined treatment had lower tissue electrolyte leakage and ethanol concentration, and delayed color changes during storage. SANOVA and the combination of MCP and SANOVA were effective in reducing aerobic microbial population and coliform population. Samples treated with MCP and SANOVA had good quality with high overall quality score at the end of storage.

scholarly journals Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

2020 ◽  
Vol 19 (2) ◽  
pp. 158-174
Author(s):  
Suthida Akkarachaneeyakorn ◽  
Wasitthi Niamsuwan ◽  
Sutheera Khantaphant
Keyword(s):  
Storage Time ◽  
Edible Coating ◽  
Fresh Cut ◽  
And Storage ◽  
Coating Formulations

scholarly journals Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

2018 ◽  
Vol 45 ◽  
pp. 29-35 ◽  
Author(s):  
C. Guillermo Valdivia-Nájar ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
Storage Time ◽  
Pulsed Light ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effect of Temperature and Time Storage to pH and Color Changes of Palm Sap (Arenga pinnata Merr) after Tapping

2019 ◽  
Vol 8 (1) ◽  
pp. 40
Author(s):  
Ansar Ansar ANSAR
Keyword(s):  
Storage Time ◽  
Effect Of Temperature ◽  
Color Changes ◽  
Quality Degradation ◽  
Environment Temperature ◽  
Higher Temperature ◽  
Ph Decrease ◽  
And Storage ◽  
Storage Temperatures ◽  
Temperature Storage

Flos masculus at palm can be produced a palm sap after tapping process. Palm sap have quality degradation due to effect environment temperature. The purpose of the study was to evaluate the effect of temperature and storage time to changes pH and color of palm sap after tapping. The research samples were obtained from farmers in Pusuk, West Lombok, NTB. The research parameters were observed is changes pH and color of palm sap during storage. The sample of the research was storaged at temperature variation of 10, 29, and 40oC, and then observed each 2 until 10 hour. The results of the research showed the temperature and time storage was affected to pH and color palm sap after tapping. After 10 hour pH of palm sap changed from 7.0 to 2.6 at temperature of 40oC, 4.8 at temperature of 29oC, and 6.6 at temperature of 10oC. Palm sap which storage at temperature 10oC has pH quality decrease is lowest than at temperature of 29 and 40oC. The higher temperature storage, the bigger pH decrease. The pH decreases, the L* and b* values also decrease significantly, but the value of a* does not change significantly at various storage temperatures. 

scholarly journals Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

2015 ◽  
Vol 24 (4) ◽  
Author(s):  
Encarnación Conesa ◽  
Juan A. Fernández ◽  
Diana Niñirola ◽  
Catalina Egea-Gilabert
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Nutrient Solution ◽  
Storage Time ◽  
Quality Parameters ◽  
Root Diameter ◽  
Nitrate Content ◽  
Floating System ◽  
Fresh Cut ◽  
And Storage

The objective of this research was to study the effects of nutrient solution aeration [no aeration (NA), low aeration (LA) or high aeration (HA)] and growing cycle (autumn, winter and summer) on the yield, quality, and shelf life of red lettuce as a fresh-cut product grown in a floating system. The specific leaf area, yield and root diameter were affected by the growing cycle. The percentage of dry matter and the nitrate content were affected by growing cycle and aeration, total phenolics and mesophilic microorganism by aeration and storage time, hue angle and chromacity by growing cycle and storage time, and antioxidant capacity, vitamin C, lightness and psychrophilic microorganisms were affected by all three factors. NA conditions increased the antioxidant capacity in summer and vitamin C content in winter. The lowest mesophilic and psychrophilic count was observed in autumn. The effect of aeration on most of the quality parameters measured was influenced by the growing cycle.

Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time

2004 ◽  
Vol 219 (5) ◽  
pp. 492-499 ◽  
Author(s):  
Encarna Aguayo ◽  
V�ctor Escalona ◽  
Francisco Art�s
Keyword(s):  
Storage Time ◽  
Fresh Cut ◽  
And Storage
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