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 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

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 Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 78 ◽  
Author(s):  
Guido Rux ◽  
Efecan Efe ◽  
Christian Ulrichs ◽  
Susanne Huyskens-Keil ◽  
Karin Hassenberg ◽  
...  
Keyword(s):  
Citric Acid ◽  
Water Treatment ◽  
Acid Solution ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
The Impact

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

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