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Fresh-cut Produce (fresh-cut + produce)
Selected AbstractsPhysiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °CINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2008Gustavo A. Gonzalez-Aguilar Summary Treatments to inhibit browning, decay and to extend shelf life of ,Keitt', ,Kent' and ,Ataulfo' mango cultivars as a fresh-cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants [ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 5 °C, especially for the Ataulfo cultivar. The use of CaCl2 + AA + CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh-cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5 °C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars. [source] EXTENDING SHELF LIFE OF FRESH-CUT PERSIMMON BY HONEY SOLUTION DIPSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010MUHARREM ERGUN ABSTRACT Ripe persimmon fruit (Diospyros kaki L) cv. "Hachiya" were diced, then treated with 10,20% w/v diluted honey solution or water as the control, followed by cold storage at 4C until loss of acceptable quality. The persimmon cubes were subject to assessments during the storage of organoleptic and visual quality, softness and exuding juice, soluble solids content (SSC), and absorbance at 436, 440, 675 and 760 nm, respectively. Honey treatments prevented off-aroma development and delayed jelling. Softness and exuding juice of the fresh-cut persimmon cubes increased with time, with the increase in both parameters being significantly suppressed by honey solution dips. Changes in SSC, pH and the absorbance at 436, 440, 675 and 760 nm, respectively, during storage were minor and there was little effect of the honey treatments on these parameters. Overall, the shelf life of fresh-cut persimmon cubes was extended by honey solution dips, which delayed off-aroma development, firmness loss and jelling. PRACTICAL APPLICATIONS New products and changing trends make today's food marketplace alive, and fresh-cut fruits and vegetables seem to be on top of list of these products. Although fresh-cut produce has been on the market for a long time, preserving their quality attributes has not been completely successful especially in the case of fruit. This study focuses on a new alternative fresh-cut produce, fresh-cut persimmon, with adapting a potentially safe organic method, use of honey dips. The present study demonstrated that honey solution dip treatments could preserve the fresh-like quality of typical flavor or aroma of persimmon fruit by causing no changes in aroma and taste attributes and extending shelf life. Therefore, honey dip treatment may be used, depending on commodity, to preserve and extend shelf life of fresh-cut produce in fresh-cut processing industry. [source] EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELONJOURNAL OF FOOD QUALITY, Issue 4 2010KAREN L. BETT-GARBER ABSTRACT Improvement of storage quality of fresh-cut cantaloupe using a combination precut heat treatment and a modified underwater cutting treatment was determined. Eating quality was evaluated using descriptive sensory analysis, and fruit integrity was measured with respiration, cell leakage and product weight loss. Treatments included (1) control (no treatment); (2) making the first longitudinal cut underwater; (3) mild precut heat treatment in a water bath at 60C for 60 min; and (4) combination of precut heat treatment and the underwater cutting methods. Precut heating and processing underwater resulted in more intense fruity/melon flavor compared to conventional processed fresh-cut fruit. Reduced electrolyte leakage and enhanced membrane integrity were observed in all three experimental treatments, as evidenced by lower conductivity measurements. The underwater cut and combined treatments significantly reduced respiration during fresh-cut storage, reflecting less physical stress and membrane damage. Weight loss was not significantly affected by any treatment during fresh-cut storage. PRACTICAL APPLICATIONS There is a steady increase in the consumption of fresh-cut produce. To enhance the storage quality of fresh-cut cantaloupe melon, two minimal processing techniques were examined separately and combined. The methods are mild heat treatment of the whole melon at 60C for 60 min then cooling to 4C for 24 h, cutting the cantaloupe in half and removing the seeds while submerged in a calcium chloride and water solution, and the combination of the two treatments. These methods are simple and can be utilized by small or large processors to maintain sensory quality and fruit integrity during storage. [source] REDUCTION IN MICROBIAL GROWTH AND IMPROVEMENT OF STORAGE QUALITY IN FRESH-CUT PINEAPPLE AFTER METHYL JASMONATE TREATMENTJOURNAL OF FOOD QUALITY, Issue 1 2005MAGALY MARTÍNEZ-FERRER ABSTRACT Maintaining the quality of a fresh-cut fruit or vegetable product is a major concern and a priority in the development and in the production of fresh-cut produce products of the industry. The industry has been searching for alternative methods to protect fresh-cut produce from decay and to prolong shelf life. The objective of this research is to enhance the quality and the shelf life of fresh-cut pineapple by exposure to methyl jasmonate (MJ). The exposure of the diced pineapple to a MJ emulsion at a concentration of 10,4 M for 5 min in a sealed container decreased microbiological growth by 3 logs after 12 days of storage at 7C, compared with the control pineapple. Methyl jasmonate as vapor or as dip did not affect the firmness or the color of the fruit. Methyl jasmonate may be a practical treatment to ensure the safety and the quality of fresh-cut pineapple and other fruits and vegetables. [source] High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?JOURNAL OF FOOD SCIENCE, Issue 4 2008J.F. Ayala-Zavala ABSTRACT:, This hypothesis article states that the high relative humidity (RH) of packaged fresh-cut fruits or vegetables that is associated with spoilage can be used as an advantageous way to deliver antimicrobial compounds using cyclodextrins (CDs) as carriers. CDs can function as antimicrobial delivery systems as they can release antioxidant and antimicrobial compounds (guest molecules) as the humidity levels increase in the headspace. Hydrophobic antimicrobial guests can be complexed with CDs due to the amphiphatic nature of the host. Then, at high RH values, due to the water,CDs interaction, host,guest interactions are weakened; consequently, the antimicrobial molecule is released and should protect the product against the microbial growth. Potential antimicrobial compounds capable of forming complexes with CDs are discussed, as well as possible applications to preserve fresh-cut produce and future research in this area. [source] Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded CarrotsJOURNAL OF FOOD SCIENCE, Issue 2 2007Saúl Ruiz-Cruz ABSTRACT:, Fresh-cut vegetables are considered convenient but with less nutritional quality compared to raw natural produce. Carrots are highly appreciated because of their carotene and antioxidant nutrients, but processing requires an appropriate sanitation procedure that ensures microbiological safety to consumers. The effect of the sanitation processing on the nutritional composition of shredded carrots was studied. Treatments tested were tap water, 200 ppm sodium hypochlorite (Cl), 40 ppm peroxyacetic acid (PA), and 100, 250, and 500 ppm acidified sodium chlorite (ASC). Measured parameters were oxygen radical absorbing capacity (ORAC), total phenolics and carotenoids, sugars, and phenylalanine ammonia lyase (PAL) and peroxidase (POD) activity. Shredded carrots sanitized with ASC retained higher levels of sugars, carotene, and antioxidant capacity. ASC also delayed the PAL and POD activity. These results show the importance of evaluating nutritional parameters during processing stages, since minimal processing does not necessarily imply loss of nutritional value. Furthermore, the availability of fresh-cut produce may increase the intake of nutrients, with a positive effect on health. [source] Effect of cut-type on quality of minimally processed papayaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2008A Carla SJ Argañosa Abstract BACKGROUND: This research was undertaken to study the effects of different cut-types (cube, parallelepiped, cylinder and sphere) on the quality and shelf-life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut-types of papaya indicated acceptable fresh-cut produce during 10 days of storage at 4 °C. The potential shelf-life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry [source] | ||||||||||