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Cut Fruit (cut + fruit)
Selected AbstractsEffect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut CantaloupeJOURNAL OF FOOD SCIENCE, Issue 3 2008X. Fan ABSTRACT:, Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 °C water for 20 min (control), 20 ppm chlorine at 10 °C for 20 min, and 76 °C water for 3 min. Populations of microflora were measured on the rinds of the whole cantaloupes. Quality and microbial populations of fresh-cut cantaloupes prepared from whole fruit were analyzed after 1, 6, 8, 10, 13, 16, and 20 d of storage at 4 °C. The hot water significantly reduced both total plate count (TPC) and yeast and mold count on rind of whole fruits while chlorine or cold water wash did not result in a significant reduction of microbial population. Fresh-cut pieces prepared from hot water-treated cantaloupes had lower TPC than the other 2 treatments in the later storage periods (days 13 to 20) in 2 of 3 trials. The hot water treatment of whole fruits was inconsistent in reducing yeast and mold count of fresh-cut pieces. Soluble solids content, ascorbic acid content, fluid loss, and aroma and appearance scores were not consistently affected by either hot water or chlorine treatment. Our results suggested that hot water pasteurization of whole cantaloupes frequently resulted in lower TPCs of fresh-cut fruit during storage and did not negatively affect quality of fresh-cut cantaloupes. [source] Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe MelonJOURNAL OF FOOD SCIENCE, Issue 3 2003O. Lamikanra ABSTRACT The effect of storage time and temperature (4 °C or 15 °C) on esterase (ES) activity in fresh-cut cantaloupe melon (Cucumis melo L. var. reticulatus Naud) was determined. Enzymatic activity, after 24 h in storage, was reduced by 40% and 10% in fruit stored at 4 °C and 15 °C, respectively. The ES in cantaloupe melon was determined to be carboxylesterase with 2 isozymes (pI = 6.1 and pI = 9.5) and low thermal stability. Pectin methyl esterase activity in cut fruit also decreased by about 25% at both temperatures after 24 h, but greatly increased after 72 h only in 15 °C stored fruit. ES in cantaloupe melon appears to be regulated by metalloproteases, presumably metallo-exoproteases. [source] Storage and ultraviolet-induced tissue stress effects on fresh-cut pineapple,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2004Olusola Lamikanra Abstract The effect of UV-induced stress on the volatile aroma compounds in cut pineapple was compared with that of storage at 4 °C for 24 h. Eighteen volatile compounds were identified by solid-phase microextraction (SPME) in fresh-cut pineapple. Methyl-2-methylbutanoate, methyl hexanoate, methyl 5-hexenoate, ethyl hexanoate and ethyl 5-hexenoate were the major aroma compounds. Storage at 4 °C for 24 h, and exposure of cut fruit to UV radiation for 15 min caused a considerable decrease in the concentration of esters and increase in the relative amount of copaene. This sesquiterpene, when added to crushed cantaloupe melon (0.1 mg g,1), inhibited microbial growth in the fruit over a period of 24 h at 20 °C. Cis - and trans -ocimene were present in the fruit but their production was not photo-induced by UV irradiation. Ocimene, however, was a potent antimicrobial agent that killed microorganisms when added to the crushed fruit and stored at 20 °C for 24 h. The results indicate that sesquiterpene phytoalexins could contribute to the defense mechanism in wounded pineapple tissue. Published in 2004 for SCI by John Wiley & Sons, Ltd. [source] Effect of cutting and storage on sensory traits of cantaloupe melon cultivars with extended postharvest shelf lifeJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003Olusola Lamikanra Abstract Fresh cut cantaloupe melons (Cucumis melo L var reticulatus) from fruits with extended postharvest shelf life were analysed for changes in their volatile aroma compounds and polygalacturonase activity during storage. The total volatile aroma contents and the number of volatile compounds in fruits with extended shelf life were significantly less than those present in the traditional shelf life cultivar Mission. Esters were the major volatile compounds present in the fruits, and their concentrations decreased considerably with storage of the cut fruit for 24,h at 4,°C. Polygalacturonase activity was detected from measurements of the hydrolytic release of reducing groups after storage of the cut fruit for 3 days. Enzymatic activity decreased thereafter in all fruits. The results indicate a lack of correlation between the postharvest shelf life of whole cantaloupe and that of fresh cut fruit. © 2003 Society of Chemical Industry [source] | ||||||||||