scholarly journals The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)

2016 ◽  
Vol 95 ◽  
pp. 57-61 ◽  
Author(s):  
Liping Wang ◽  
◽  
Qiang Xia ◽  
Peng Huang ◽  
Yunfei Li
Keyword(s):  
Shelf Life ◽  
Electrolyzed Water ◽  
Fresh Cut

Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life

2018 ◽  
Vol 243 ◽  
pp. 19-25 ◽  
Author(s):  
Panhui Fan ◽  
Donald J. Huber ◽  
Zihan Su ◽  
Meijiao Hu ◽  
Zhaoyin Gao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fresh Cut

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

scholarly journals Quality of Tomato Slices Freshly Cut from Fruit Treated with Methyl Jasmonate

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 817C-817
Author(s):  
Chien Wang*
Keyword(s):  
Shelf Life ◽  
Methyl Jasmonate ◽  
Natural Product ◽  
Vapor Concentration ◽  
The Third ◽  
Naturally Occurring ◽  
Previously Treated ◽  
Clear Plastic ◽  
Fresh Cut

The objective of this study was to determine if treatment with methyl jasmonate (MJ), a naturally occurring substance, would extend the shelf life of tomato slices, specifically when slices were cut from fruit previously treated with this natural product. Tomatoes were harvested at breaker stage. The fruit were divided into four lots. The first three lots were treated with MJ right after harvest at the breaker stage. Fruit from the first lot were sliced immediately after MJ treatment. Fruit from the second lot were placed at 20 °C and allowed to ripen to red stage before slicing. Fruit from the third lot were treated the same way as those in the second lot except they received an additional MJ treatment just before slicing. Fruit from the fourth lot were placed at 20 °C and allowed to ripen to red stage before MJ treatment and slicing. Each lot also included an untreated control. MJ treatments were carried out in 200-L airtight containers. MJ was spotted onto filter paper at final vapor concentration of 10-5 M. Fruit were cut with a meat slicer to obtain slices with 5-mm thickness. Slices were placed in 1-L clear plastic trays with lids and stored at 5 °C. Samples were transferred daily from 5 to 20 °C for evaluation. Fresh-cut tomatoes treated with MJ and sliced at breaker stage (lot 1) had less decay, better quality, and longer shelf life than the untreated slices. However, no differences were found between the control slices and treated slices at the red stage regardless the time of MJ treatment and whether or not additional MJ treatments were applied (lots 2, 3 & 4). The results indicate that the effectiveness of MJ in reducing decay and maintaining quality is affected by the stages of ripeness of tomatoes and the types of decay.

scholarly journals The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

2021 ◽  
Vol 9 (11) ◽  
pp. 2404
Author(s):  
Qian Zhao ◽  
Shihua Tang ◽  
Xiang Fang ◽  
Zhuo Wang ◽  
Yu Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Analysis ◽  
Lower Weight ◽  
Scavenging Capacity ◽  
Effective Inhibition ◽  
Apple Slices ◽  
Fresh Cut ◽  
Dpph Scavenging ◽  
Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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.

Sign in / Sign up

Export Citation Format

Share Document