Fresh Produce (fresh + produce)

Distribution by Scientific Domains


Selected Abstracts


Ultrasonication and Fresh Produce (Cos lettuce) Preservation

JOURNAL OF FOOD SCIENCE, Issue 2 2006
Said Ajlouni
ABSTRACT Washing Cos lettuce in various sanitizers at different concentrations with and without ultrasonication (40 KHz) reduced the microbiological counts by 1 to 2.5 log colony-forming units (CFU)/g immediately after washing. Ultrasonication of Cos lettuce in water, chlorinated water, peracetic acid, hydrogen peroxide, and their combinations at various temperatures (4 °C, 20 °C, 35 °C, 47 °C, and 50 °C) had no significant effects (P > 0.05) on the total or the psychrophilic counts during storage at 10 °C. The total count in Cos lettuce reached 9.74 ± 0.035 log CFU/g after ultrasonication (2 min at 50 °C) in chlorinated water (100 mg/L) and storage for 6 d at 10 °C. Extending the ultrasonication (40 kHz) of Cos lettuce for up to 20 min did not improve the bactericidal effect of ultrasonication. However, long-time ultrasonication (20 min) caused significant (P < 0.05) damage to the quality of Cos lettuce tissues. [source]


Fresh produce as a potential vector for bacterial human pathogens

MICROBIAL BIOTECHNOLOGY, Issue 6 2009
Gad Frankel
[source]


Use of episcopic differential interference contrast microscopy to identify bacterial biofilms on salad leaves and track colonization by Salmonella Thompson

ENVIRONMENTAL MICROBIOLOGY, Issue 4 2008
J. C. Warner
Summary Zoonotic pathogens such as Salmonella can cause gastrointestinal illness if they are ingested with food. Foods such as salads pose a greater risk because they are consumed raw and have been the source of major outbreaks of disease from fresh produce. The novel light microscopy methods used in this study allow detailed, high resolution imaging of the leaf surface environment (the phyllosphere) and allow pathogen tracking. Episcopic differential interference contrast microscopy coupled with epifluorescence was used to view the natural microflora in situ on salad leaves and their topographical distribution. Fluorescent nucleic acid staining was used to differentiate between bacterial colonists and inorganic debris. Salmonella enterica serovar Thompson expressing green fluorescent protein was inoculated onto individual spinach leaves for 24 h at 22°C in order to observe spatial and temporal patterning of colonization on the two surfaces of each leaf under different osmotic conditions. The results obtained show that salad leaves are host to high numbers of bacteria, typically 105 per square millimetre. Cells are present in complex three-dimensional aggregations which often have a slimy appearance, suggesting the presence of biofilms. Washing of the leaves had little effect on the number of adherent pathogens, suggesting very strong attachment. Episcopic differential interference contrast microscopy is a rapid alternative to both scanning electron microscopy and confocal laser scanning microscopy for visualizing leaf topography and biofilm formation in the natural state. [source]


Viable but non-culturable Listeria monocytogenes on parsley leaves and absence of recovery to a culturable state

JOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2007
N. Dreux
Abstract Aims:, To investigate the presence of viable but non-culturable Listeria monocytogenes during survival on parsley leaves under low relative humidity (RH) and to evaluate the ability of L. monocytogenes to recover from VBNC to culturable state under satured humidity. Methods and Results:, Under low RH (47,69%) on parsley leaves, the initial number of L. monocytogenes populations counted on non selective media (109 L. monocytogenes per leaf on TSA) was reduced by 6 log10 scales in 15 days, whereas number of viable L. monocytogenes counted under the microscope was reduced by 3,4 log10 scales, indicating the presence of VBNC cells. This was demonstrated on three L. monocytogenes strains (EGDe, Bug 1995 and LmP60). Changing from low to 100% RH permitted an increase of the culturable counts of L. monocytogenes and this growth was observed only when residual culturable cells were present. Moreover, VBNC L. monocytogenes inoculated on parsley leaves did not become culturable after incubation under 100% RH. Conclusions:, Dry conditions induced VBNC L. monocytogenes on parsley leaves but these VBNC were likely unable to recover culturability after transfer to satured humidity. Significance and Impact of Study:, Enumeration on culture media presumably under-estimates the number of viable L. monocytogenes on fresh produce after exposure to low RH. [source]


TREATMENT OF CULTIVATED HIGHBUSH BLUEBERRIES (VACCINIUM CORYMBOSUM L.) WITH ELECTRON BEAM IRRADIATION: DOSIMETRY AND PRODUCT QUALITY

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2008
M.A. MORENO
ABSTRACT We determined the dose distribution within a tray of highbush blueberries (Vaccinium corymbosum L.) exposed to electron beam irradiation at medium levels (1.0,3.2 kGy) using Monte Carlo and computer tomography scanning technology. We also evaluated the quality of irradiated and nonirradiated (control) fruits stored at 5C and 70% relative humidity during 14 days by a series of chemical analyses. Blueberries packed in plastic clamshell containers (trays) were irradiated using a 10-MeV linear accelerator with single-beam fixture (top only). Irradiation of blueberries at 1.1 kGy had no significant (P > 0.05) effect on the fruit quality with the exception of ascorbic acid, which decreased by 17% by the end of storage. Irradiation had an enhancing effect on the total phenolic and tannin content of all the irradiated fruits (10,20% increases). The calculated dose distribution in a pack of blueberries confirmed that the dose is not uniformly distributed within the pack because of density inhomogeneities (flesh, skin air). Dose levels at the bottom of the trays were 18 (±8%) higher than at the top. These results suggest that careful dose distribution examination must be conducted prior to setting up of an irradiation run for the packed fruits. Excellent agreement was found between measured and calculated doses at different electron beam conveyor speeds. PRACTICAL APPLICATIONS Little information is available on how electron beam irradiation penetrates a complex medium such as packed blueberries. This study presents unique results from a dose distribution calculation method using Monte Carlo simulation and computed tomography scanning techniques, which can be an effective tool for the development of proper irradiation treatment planning of packed fruits and other fresh produce. The suitability of using electron beam technology to preserve the quality characteristics and shelf life of packed blueberries was verified. [source]


EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,

JOURNAL OF FOOD QUALITY, Issue 5 2007
JINHAN SHON
ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source]


Effect of Minimal Processing Conditions on Respiration Rate of Carrots

JOURNAL OF FOOD SCIENCE, Issue 8 2008
T. Iqbal
ABSTRACT:, Measurement, analysis, and modeling of respiration rate (RR) of fresh produce are fundamental for the engineering design of MAP. This study investigates the effect of type of cutting (sliced in circular shape, batons in rectangular shape, and shredded into thin strips) on the respiration rate of carrots at different temperatures (4, 8, 12, 16, and 20 °C) with ambient atmosphere. The higher respiration rates were found for shredded carrots and the lowest for whole carrots at all the temperatures tested. The RR increased from 9 ± 1 to 26 ± 3, 10 ± 1 to 53 ± 2, 11 ± 1 to 55 ± 2, and 18 ± 1 to 75 ± 3 mL of O2 per kilogram hour for whole, sliced, baton, and shredded carrots, respectively, as the temperature increased from 4 to 20 °C. On an average, RO2 and RCO2 were increased by 85% and 64%, 100% and 72%, and 151% and 124% for sliced, baton, and shredded carrots, respectively, compared to the RR values of whole carrots. The temperature dependence of RR followed an Arrhenius-type relationship for all types of carrots, with activation energies in the range of 35 ± 3 to 62 ± 2 kJ/mol. Type of cut was the major factor for both RO2 and RCO2, with shredded carrots having the highest rates and whole carrots the lowest. RR of whole carrots did not vary during storage, whereas it increased for cut carrots and especially for shredded carrots. The respiratory quotient (RQ) increased with temperature and did not vary during storage in all types of carrots, except the RQ of whole carrots decreased significantly over time. [source]


Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation

JOURNAL OF FOOD SCIENCE, Issue 7 2008
X. Fan
ABSTRACT:, Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the nonirradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and nonirradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14-d storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. Our results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes. [source]


Efficacy of Pulsed UV-Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries

JOURNAL OF FOOD SCIENCE, Issue 5 2008
K.L. Bialka
ABSTRACT:, Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh produce is now the 2nd leading cause of foodborne illness in the United States. Conventional methods of decontamination are not effective, and there is a need to evaluate novel technologies. Pulsed ultraviolet (UV)-light is one such technology. In this study, pulsed UV-light was applied to strawberries and raspberries at varying UV doses and times. On raspberries, maximum reductions of Escherichia coli O157:H7 and Salmonella were 3.9 and 3.4 log10 CFU/g at 72 and 59.2 J/cm2, respectively. On the surfaces of strawberries, maximum reductions were 2.1 and 2.8 log10 CFU/g at 25.7 and 34.2 J/cm2, respectively. There was no observable damage to the fruits at these UV doses. The results obtained in this study indicate that pulsed UV-light has the potential to be used as a decontamination method for raspberries and strawberries. [source]


Nutritional comparison of fresh, frozen and canned fruits and vegetables.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2007
Part 1.
Abstract The first of a two-part review of the recent and classical literature reveals that loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived. Depending on the commodity, freezing and canning processes may preserve nutrient value. The initial thermal treatment of processed products can cause loss of water-soluble and oxygen-labile nutrients such as vitamin C and the B vitamins. However, these nutrients are relatively stable during subsequent canned storage owing to the lack of oxygen. Frozen products lose fewer nutrients initially because of the short heating time in blanching, but they lose more nutrients during storage owing to oxidation. Phenolic compounds are also water-soluble and oxygen-labile, but changes during processing, storage and cooking appear to be highly variable by commodity. Further studies would facilitate the understanding of the changes in these phytochemicals. Changes in moisture content during storage, cooking and processing can misrepresent changes in nutrient content. These findings indicate that exclusive recommendations of fresh produce ignore the nutrient benefits of canned and frozen products. Nutritional comparison would be facilitated if future research would express nutrient data on a dry weight basis to account for changes in moisture. Copyright © 2007 Society of Chemical Industry [source]


RFID research and testing for packages of apparel, consumer goods and fresh produce in the retail distribution environment

PACKAGING TECHNOLOGY AND SCIENCE, Issue 2 2008
S. P. Singh
Abstract Radio frequency identification (RFID) is a term used for any device that can be sensed at a distance by radio frequencies with few problems of obstruction. The origins of the term lie in the invention of tags that reflect or retransmit a radio-frequency signal. According to a recent article by Forrester Research, the minimal ,Slap and Ship' approach to RFID compliance will cost an individual company between $2 million and $20 million. Because retailers like Wal-Mart plan to share with their suppliers all the RFID-generated data points (from when a case/pallet enters their distribution centre until it leaves their stockroom), suppliers will eventually be able to use this data as a powerful forecasting tool. RFID is an enabling technology that can potentially facilitate a real-time, end-to-end supply chain visibility system. Suppliers who integrate full-scale RFID systems will realize efficiencies in time, material movement, inventory planning, shipping and warehousing both internally and externally. This paper provides a brief overview of the RFID technology, mandates by retailers and federal agencies, advances towards global standardization and typical consumer level RFID applications, and discusses RFID initiatives taken by some of the global leaders in apparel, consumer goods and fresh produce industries. Copyright © 2007 John Wiley & Sons, Ltd. [source]


Modified atmosphere packaging of fresh produce using microporous earthenware material

PACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2006
Jung Hyun Yun
Abstract Microporous earthenware sheets of 5.5,5.6mm thickness were fabricated with or without a glazing treatment by passing through a sequential firing procedure in a furnace. Their microstructure and gas permeability against oxygen and carbon dioxide were measured and examined for their usability in modified atmosphere packaging of fresh produce. Compared with plastic packaging materials, earthenware sheets with a high proportion of micropores had very high gas permeability and gave CO2:O2 permeability ratios close to 1. Glazing treatment smoothed the surface by clogging the pores on the surface and significantly decreased gas permeability, without affecting the internal microstructure of the earthenware. When the earthenware sheet was combined with a plastic box and used in packaging for strawberries and enoki mushrooms at 5°C, its unique permeability properties developed a modified atmosphere that was beneficial for preserving the quality of the produce. Changes in the earthenware's permeability characteristics due to moisture adsorption and condensation need to be resolved so that the dynamic changes occurring in package atmosphere over time can be better understood. Copyright © 2006 John Wiley & Sons, Ltd. [source]


Life cycle inventory and analysis of re-usable plastic containers and display-ready corrugated containers used for packaging fresh fruits and vegetables

PACKAGING TECHNOLOGY AND SCIENCE, Issue 5 2006
S. Paul Singh
Abstract Today's demanding distribution challenges require engineers to choose from various types of materials, design and construction methods, to develop containers that can deliver goods with minimal damage. The challenge is even greater when packing and shipping goods which are perishable and sensitive to both physical and climatic changes in environment. In recent years the type of packaging material used to design and construct containers has undergone more scrutiny than ever, due to environmental challenges. This study focuses on two types of containers that have been designed and are being used to pack and ship fresh fruits and vegetables. The study compares the re-usable plastic containers to single-use display-ready paper corrugated trays. Results show that, based on the scope of this study and comparing 10 different produce items, such as apples, carrots, grapes, oranges, onions, tomatoes, strawberries, etc., the re-usable plastic containers require 39% less total energy, produce 95% less total solid waste and generate 29% less total greenhouse gas emissions. This study focused on the North American market. Major European nations have been using a large number of re-usable plastic containers for these types of fresh produce for the past three decades. This study was initiated by the Franklin Associates, an independent consulting firm for allowing an in-depth review of all data and results from a two year study titled: Life Cycle Inventory of Reusable Plastic Containers and Display-Ready Corrugated Containers Used for Fresh Produce Applications. Copyright © 2006 John Wiley & Sons, Ltd. [source]


How to design perforated polymeric films for modified atmosphere packs (MAP)

PACKAGING TECHNOLOGY AND SCIENCE, Issue 6 2001
Luciano ZanderighiArticle first published online: 12 APR 200
Abstract Increasing proportions of fresh produce are being sold in modified atmosphere packs (MAP) with the aim of preserving product quality longer and reducing freight costs. A rigorous theoretical analysis was made of the transport phenomena across packaging film (composite, perforated, etc.) in order to find out whether polymeric film will permit a stationary modified atmosphere (MA) inside the pack, and if so when, and to investigate the effect of the size and shape of the holes in the perforated film. The continuity equations of the pack, for all diffusing species, were written and solved for stationary conditions, with the boundary conditions that species not involved in metabolic processes do not diffuse across polymeric film. After a detailed analysis of the transport phenomena across both continuous and perforated film, and of the metabolic rate processes, it transpires that no stationary conditions compatible with any MA can be found for continuous film, owing to the permeation characteristics of the film and the rate of the metabolic processes. With perforated film it is possible to find, at least for certain metabolic process rates, a stationary state where a constant MA is maintained inside the pack. A proposal is given, provided the rate of the metabolic process is known, for the design of a pack in terms of polymeric materials and of the pinhole size. Two case studies, strawberry and cabbage, are presented and discussed, along with the optimization of the polymeric film and the size and length of the pinholes of the packs. Another point raised deals with the advantages of using perforated film and/or of making holes or openings along the edges where the polymeric film is welded. Copyright © 2001 John Wiley & Sons, Ltd. [source]


Designing the Gastronomic Quarter

ARCHITECTURAL DESIGN, Issue 3 2005
Susan Parham
Abstract Throughout the world, urban gastronomic quarters, centred on fresh-food markets, have been pulled back from the brink of extinction. Susan Parham explains how movements like Slow Food and Slow Cities in Italy, and the international demand for organic produce, have started to challenge the global food network of production and consumption. The growing revitalisation of urban quarters around produce markets not only serves customers seeking fresh produce, food products and lively cafés and restaurants, but also offers valuable lessons in urban design. [source]


Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007
Daniel Lin
ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source]