Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves

2021 ◽  
Author(s):  
Siti Zaharah Rosli ◽  
Mohd Adzahan Noranizan ◽  
Son Radu ◽  
Roselina Karim ◽  
Noraniza Mohd Adzahan ◽  
...  
Keyword(s):  
Centella Asiatica ◽  
Microbial Reduction ◽  
Fresh Cut

scholarly journals The Effect of Gaseous Ozone Generated by Surface Dielectric Barrier Discharge on the Decay and Quality of Stored Onion Bulbs

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1058
Author(s):  
Junghyun Lim ◽  
Jong-Seok Song ◽  
Sangheum Eom ◽  
Jung Woo Yoon ◽  
Sang-Hye Ji ◽  
...  
Keyword(s):  
Untreated Control ◽  
Color Change ◽  
Microbial Reduction ◽  
Ozone Exposure ◽  
Onion Bulbs ◽  
Gaseous Ozone ◽  
Surface Dielectric Barrier Discharge ◽  
Postharvest Loss ◽  
High Voltage Discharge

An effective and eco-friendly technology is needed to prevent postharvest loss of onion bulbs during cold storage. This study investigated the effect of gaseous ozone on the decay and quality of onion bulbs during storage at 2 °C and 70% relative humidity for two months. Gaseous ozone was adjusted to a concentration of 1.27 ± 0.024 ppm in the storage room by generating a high voltage discharge in air. After two months of storage, gaseous ozone significantly reduced the counts of aerobic bacteria (e.g., Rahnella aquatilis) and fungi (e.g., yeast and mold) in the onion bulbs by 4 log (CFU g−1) and 0.92 log (CFU g−1) compared with those of an untreated control, respectively. The microbial reduction by gaseous ozone resulted in a lower rotten rate of the onion bulbs, which was less than 20.0% compared with that of the untreated control. Moreover, the ozone exposure extended the storage life of the onion bulbs by delaying its color change and softening during storage. Our results suggest that gaseous ozone can control the decay of onion bulbs safely during storage.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

2021 ◽  
Author(s):  
Farah Naqash ◽  
F.A. Masoodi ◽  
Omeera Ayob ◽  
Sadaf Parvez
Keyword(s):  
Edible Coatings ◽  
Fresh Cut

scholarly journals Preserving quality of fresh cut watermelon cubes for vending distribution by low-dose electron beam processing

Food Control ◽  
2017 ◽  
Vol 72 ◽  
pp. 367-371 ◽  
Author(s):  
Bianca Smith ◽  
Adrienne Ortega ◽  
Shima Shayanfar ◽  
Suresh D. Pillai
Keyword(s):  
Electron Beam ◽  
Low Dose ◽  
Electron Beam Processing ◽  
Fresh Cut

Effect of package film on the quality of fresh-cut salad savoy

2004 ◽  
Vol 32 (1) ◽  
pp. 99-107 ◽  
Author(s):  
Ji Gang Kim ◽  
Yaguang Luo ◽  
Kenneth C. Gross
Keyword(s):  
Fresh Cut

EVALUATION OF INTERNAL QUALITY OF FRESH-CUT POMELO USING VIS/NIR TRANSMITTANCE

2012 ◽  
Vol 43 (6) ◽  
pp. 445-452 ◽  
Author(s):  
ARTHIT PUANGSOMBUT ◽  
SIWALAK PATHAVEERAT ◽  
ANUPUN TERDWONGWORAKUL ◽  
KAEWKARN PUANGSOMBUT
Keyword(s):  
Internal Quality ◽  
Fresh Cut
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