Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica)

2017 ◽  
Vol 11 (1) ◽  
pp. 84-95 ◽  
Author(s):  
Yosra Ben-Fadhel ◽  
Nassima Ziane ◽  
Stephane Salmieri ◽  
Monique Lacroix
Keyword(s):  
Shelf Life ◽  
Brassica Oleracea ◽  
Minimally Processed ◽  
Post Harvest

Gum Ghatti Coating Enriched with Clove Oil extends the post Harvest Shelf Life of Banana (Musa acuminata., cv. Robusta) Fruit Stored at Ambient Condition

2018 ◽  
Vol 34 (2) ◽  
pp. 173-183 ◽  
Author(s):  
Arpit V. Joshi ◽  
◽  
Nilanjana S. Baraiya ◽  
Pinal B. Vyas ◽  
T. V. Ramana Rao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Musa Acuminata ◽  
Ambient Condition ◽  
Clove Oil ◽  
Post Harvest ◽  
Gum Ghatti

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

Shelf-life of minimally processed table grapes packed in snack-size containers

2018 ◽  
pp. 417-424
Author(s):  
E. Nicolosi ◽  
F. Ferlito ◽  
M. Amenta ◽  
P. Rapisarda
Keyword(s):  
Shelf Life ◽  
Minimally Processed ◽  
Table Grapes

scholarly journals Alcobaça allele and genotypic backgrounds affect yield and fruit shelf life of tomato hybrids

2003 ◽  
Vol 60 (2) ◽  
pp. 269-275 ◽  
Author(s):  
Túlio José Mendes Dias ◽  
Wilson Roberto Maluf ◽  
Marcos Ventura Faria ◽  
Joelson André de Freitas ◽  
Luiz Antonio Augusto Gomes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Total Yield ◽  
Fruit Shape ◽  
Quality Traits ◽  
Average Mass ◽  
Post Harvest ◽  
Fruit Quality Traits ◽  
Commercial Yield

Post-harvest shelf life of tomato fruit may be increased by deploying mutant alleles which affect the natural ripening process and/or by a favorable genotypic background. Among the several ripening mutant genes, alcobaça (alc) has proved to be highly efficient in increasing shelf life of commercial tomato fruits, especially in heterozygosis, a state at which no limiting deleterious effects upon fruit color occur. The effects of heterozygosity in the alcobaça locus (alc+/alc) on yield and fruit quality traits of tomato hybrids with three genotypic backgrounds. We evaluated three pairs of hybrids obtained from crosses between the near-isogenic pollen source lines Flora-Dade (alc+/alc+) and TOM-559 (alc/alc), and three maternal lines (Stevens, NC-8276 and Piedmont). The six treatments were factorial combinations of two different status in the alc locus (alc+/alc and alc+/alc+) versus three different genotypic backgrounds (maternal lines). Fruits were harvested at the breaker stage of maturation and stored in shelves at 21ºC for 14 days. Yield and fruit quality traits were then evaluated. Regardless of the background, the alc allele in heterozygosis (alc+/alc) did not interfere with the total yield, commercial yield, average mass per fruit, average mass per commercial fruit, fruit shape, or with fruit peduncular scar diameter. The alc+/alc genotype reduced the rate of firmness loss and delayed evolution of the red color of the fruit, thus contributing to an increase of the post-harvest shelf life for all three genotypic backgrounds.

scholarly journals Shelf life and quality of minimally processed pumpkins

2019 ◽  
Vol 3 (2) ◽  
pp. 336-342
Author(s):  
Keila Sousa Lima ◽  
Maria J. Pigó da Costa ◽  
Maria Lúcia da S. Lima ◽  
Alex G. Sanches ◽  
Carlos A. M. Cordeiro
Keyword(s):  
Shelf Life ◽  
Minimally Processed
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