Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

2019 ◽  
Vol 99 (13) ◽  
pp. 6032-6041 ◽  
Author(s):  
Kai Fan ◽  
Min Zhang ◽  
Dongcui Fan ◽  
Fangjun Jiang
Keyword(s):  
Carbon Dots ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
Chitosan Coating ◽  
Fresh Cut ◽  
And Storage

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.

EFFECT OF CARVACROL ON MICROBIAL ACTIVITY AND STORAGE QUALITY OF FRESH-CUT 'BRAEBURN' APPLE

2014 ◽  
pp. 215-221 ◽  
Author(s):  
C.E. Onursal ◽  
I. Eren ◽  
A. Güneyli ◽  
T. Topcu ◽  
O. Çalhan ◽  
...  
Keyword(s):  
Microbial Activity ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

2017 ◽  
Vol 10 (11) ◽  
pp. 2081-2091 ◽  
Author(s):  
Guido Rux ◽  
Oluwafemi J. Caleb ◽  
Antje Fröhling ◽  
Werner B. Herppich ◽  
Pramod V. Mahajan
Keyword(s):  
Orange Juice ◽  
Storage Quality ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
And Storage

scholarly journals A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108315 ◽  
Author(s):  
Kai Fan ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Fangjun Jiang
Keyword(s):  
Combination Treatment ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage

Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple

2020 ◽  
Vol 59 ◽  
pp. 102256 ◽  
Author(s):  
Chenghui Liu ◽  
Chen Chen ◽  
Aili Jiang ◽  
Xiaoyuan Sun ◽  
Qinxin Guan ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage ◽  
Plasma Activated Water

scholarly journals EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE PACKAGING ON STORAGE QUALITY OF FRESH-CUT ROMAINE LETTUCE

2010 ◽  
Vol 33 ◽  
pp. 317-336 ◽  
Author(s):  
H. MANOLOPOULOU ◽  
GR. LAMBRINOS ◽  
E. CHATZIS ◽  
G. XANTHOPOULOS ◽  
E. ARAVANTINOS
Keyword(s):  
Modified Atmosphere Packaging ◽  
Effect Of Temperature ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
Romaine Lettuce ◽  
Fresh Cut
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