Pretreatment with high oxygen controlled atmosphere enhanced fresh‐cut white mushrooms ( Agaricus bisporus ) quality via activating wounding stress defenses

2021 ◽  
Author(s):  
Wang Liang ◽  
Minjie Han ◽  
Yingjun Cui ◽  
Xiangyou Wang ◽  
Xinhe Shan ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
High Oxygen ◽  
Controlled Atmosphere ◽  
Wounding Stress ◽  
Fresh Cut

EFFECT OF HIGH OXYGEN AND CARBON DIOXIDE CONTROLLED ATMOSPHERE CONDITIONS ON RESPIRATION AND SENSORY QUALITY OF FRESH-CUT BUTTER LETTUCE

2005 ◽  
pp. 383-386
Author(s):  
V.H. Escalana ◽  
B.E. Verlinden ◽  
S. Geysen ◽  
Nicolaï
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
High Oxygen ◽  
Controlled Atmosphere ◽  
Fresh Cut

Moderation of respiratory cascades and energy metabolism of fresh-cut pear fruit in response to high CO2 controlled atmosphere

2021 ◽  
Vol 172 ◽  
pp. 111379
Author(s):  
Di Wang ◽  
Quan Ma ◽  
Dong Li ◽  
Wenxuan Li ◽  
Li Li ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Controlled Atmosphere ◽  
Pear Fruit ◽  
High Co2 ◽  
Fresh Cut

Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices

2012 ◽  
Vol 93 (2) ◽  
pp. 262-270 ◽  
Author(s):  
Francesca Tardelli ◽  
Lucia Guidi ◽  
Rossano Massai ◽  
Peter MA Toivonen
Keyword(s):  
Controlled Atmosphere ◽  
Apple Slices ◽  
Fresh Cut

Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

2020 ◽  
Vol 83 (10) ◽  
pp. 1718-1725
Author(s):  
YABO WEI ◽  
YANYAN ZHENG ◽  
YUE MA ◽  
JUNMAO TONG ◽  
JIAN ZHANG ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Chlorophyll Concentration ◽  
Control Group ◽  
Controlled Atmosphere ◽  
Cucumis Sativus L ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

scholarly journals Quality evaluation of fresh-cut ‘Pérola’ pineapple stored in controlled atmosphere

2007 ◽  
Vol 27 (3) ◽  
pp. 530-534 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
José Maria Monteiro Sigrist ◽  
Neliane Ferraz de Arruda Silveira
Keyword(s):  
Quality Evaluation ◽  
Controlled Atmosphere ◽  
Fresh Cut

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

2013 ◽  
Vol 86 ◽  
pp. 73-84 ◽  
Author(s):  
Bao-Yu Zhang ◽  
Simbarashe Samapundo ◽  
Vasileios Pothakos ◽  
Ilse de Baenst ◽  
Göknur Sürengil ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
High Oxygen ◽  
Microbial Spoilage ◽  
Fresh Cut ◽  
Carbon Dioxide Levels

Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 104-112 ◽  
Author(s):  
Lihua Zhang ◽  
Shunfeng Li ◽  
Anjian Wang ◽  
Jing Li ◽  
Wei Zong
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Agaricus Bisporus ◽  
Mild Heat ◽  
Fresh Cut

scholarly journals Survival and Growth of Listeria monocytogenes on Fresh-Cut Apple Slices and Its Interaction with Glomerella cingulata and Penicillium expansum

Plant Disease ◽  
2000 ◽  
Vol 84 (2) ◽  
pp. 177-181 ◽  
Author(s):  
William S. Conway ◽  
Britta Leverentz ◽  
Robert A. Saftner ◽  
Wojciech J. Janisiewicz ◽  
Carl E. Sams ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Storage Temperature ◽  
Penicillium Expansum ◽  
Controlled Atmosphere ◽  
Glomerella Cingulata ◽  
Food Borne ◽  
Apple Slices ◽  
Apple Tissue ◽  
Fresh Cut ◽  
Pathogen Populations

The food-borne human pathogen Listeria monocytogenes survived and its populations increased on cv. Delicious apple slices at 10 or 20°C in air or controlled atmosphere of 0.5% O2 and 15% CO2, but did not grow at 5°C. Controlled atmosphere had no significant effect on the survival or growth of L. monocytogenes. The pathogen populations declined over time when grown in various concentrations of apple juice and the decline was greater as the concentration of the juice decreased. Populations of L. monocytogenes inoculated into decayed apple tissue continually increased on fruit decayed by Glomerella cingulata but did not survive after 5 days on fruit decayed by Penicillium expansum. The pH of the decayed area declined from pH 4.7 to 3.7 in the case of P. expansum, but in the case of G. cingulata the pH increased from pH 4.7 to 7.0. This pH modification may be responsible for affecting the growth of the food-borne pathogen. Storage temperature, as well as the absence of postharvest pathogens such as G. cingulata, is important for maintaining the safety of fresh-cut apples.

scholarly journals Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Food Control ◽  
2009 ◽  
Vol 20 (5) ◽  
pp. 508-514 ◽  
Author(s):  
S.L.S. Bico ◽  
M.F.J. Raposo ◽  
R.M.S.C. Morais ◽  
A.M.M.B. Morais
Keyword(s):  
Combined Effects ◽  
Controlled Atmosphere ◽  
Fresh Cut
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