Impacts of sodium chlorite combined with calcium chloride, and calcium ascorbate on microbial population, browning, and quality of fresh-cut rose apple

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

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365 Induced Modified Atmosphere Maintains Quality of Packaged Fresh-cut Honeydew Cubes

HortScience ◽

10.21273/hortsci.34.3.506d ◽

1999 ◽

Vol 34 (3) ◽

pp. 506D-506

Author(s):

Jin-He Bai ◽

Alley E. Watada

Keyword(s):

Microbial Population ◽

Gas Mixture ◽

Modified Atmosphere ◽

Plastic Container ◽

Holding Period ◽

Hue Angle ◽

Fresh Cut ◽

Decreasing Ph ◽

Main Factor

A study was made to determine if induction of modified atmosphere at the time of packaging would be of a benefit to the quality of fresh-cut honeydew cubes because the desired gas levels are not attained immediately or at all during the short holding period in modified-atmosphere packages. Fresh-cut honeydew cubes (2-cm cube) were placed in a plastic container underlaid with a water absorbent packet and the container was sealed with a film. The film is coextruded polystyrene and polyethylene (Cryovac), which had oxygen transmission rates of 1448 and 1903ml/m2 per day per atm at 5 °C and 10 °C, respectively. The sealed packages were given one of the following three treatments: 1) the packages were allowed to form their own natural modified atmosphere (nMAP), 2) the internal atmosphere of the packages was flushed with a gas mixture of 5% O2 + 5% CO2 (iMAP), 3) the film was perforated with a needle to have ten 1.5-mm holes (PFP). The packages were stored at 5 °C, 2 days at 5 °C, and transferred to 10 °C or at 10 °C for 2, 4, 7, 9, or 11 days. Quality attributes and microbial population were analyzed after each holding period. The average gas mixture equilibrated to 7% O2 and 9.5% CO2 in nMAP, was unchanged from the induced atmosphere in iMAP, and was close to the ambient condition (air) in PFP. Honeydew cubes were marketable on days 11, 4, and 4 when held in nMAP; on days 11, 4, and 7 when held in iMAP; and unsalable on days 9, 4, and 7 when held in PFP at 5 °C, 10 °C or transferred to 10 °C, respectively. Development of water-soaked lesions and sour odor were the main factor affecting marketability of the cubes. The decreasing pH, chroma and `L' values and increasing hue angle, mesophilic aerobic microrganism, and yeast population was retarded in both of nMAP and iMAP.

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Use of Chemical Sanitizers To Reduce Microbial Populations and Maintain Quality of Whole and Fresh-Cut Cantaloupe†

Journal of Food Protection ◽

10.4315/0362-028x-72.12.2453 ◽

2009 ◽

Vol 72 (12) ◽

pp. 2453-2460 ◽

Cited By ~ 28

Author(s):

XUETONG FAN ◽

BASSAM A. ANNOUS ◽

LINDSEY A. KESKINEN ◽

JAMES P. MATTHEIS

Keyword(s):

Bacterial Population ◽

Soluble Solids ◽

Plate Count ◽

Sodium Chlorite ◽

Log Reduction ◽

Plate Counts ◽

Fresh Cut ◽

Aerobic Plate Count ◽

Native Microflora

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2% Safe2O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although only ASC and the combination of ACS and PAA significantly reduced the aerobic plate count of samples taken from the surface of whole cantaloupe (compared with samples taken from cantaloupe submerged in water only), all treatments reduced yeast and mold counts on the whole cantaloupe. However, none of the treatments of whole cantaloupes consistently reduced yeast and mold counts for the samples of fresh-cut cantaloupes. The aerobic plate counts for fresh-cut cantaloupe were reduced by 1 to 2 log CFU/g by sanitization of whole fruit with ASC, ACS, and the combination of ACS and PAA. The low bacterial population on the fresh-cut fruit was maintained during 14 days of storage at 4°C. All treatments had a limited effect on the population of Salmonella, achieving no more than a 1.5-log reduction of the pathogen inoculated on the surface of the whole cantaloupes. Salmonella was nondetectable via direct plating (with a detection limit of 0.4 log CFU/g) in fresh-cut cantaloupes prepared from whole cantaloupes treated with any of the sanitizers. However, after enrichment, Salmonella often was detectable. Color, texture, soluble solids, pH, ascorbic acid, and drip loss of cut cantaloupes were not consistently affected by any of the whole-fruit treatments. Overall, treatments of whole cantaloupe with ASC, ACS, and the combination of ACS and PAA at the concentrations tested permitted a significant reduction in Salmonella and native microflora of whole and cut fruit; however, Salmonella still could be found in cut cantaloupes from all treatments.

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Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits

International Journal Of Recycling of Organic Waste in Agriculture ◽

10.1007/s40093-019-0260-z ◽

2019 ◽

Vol 8 (S1) ◽

pp. 27-36 ◽

Cited By ~ 1

Author(s):

Rohit J. Thakur ◽

Hamad Shaikh ◽

Yogesh Gat ◽

Roji B. Waghmare

Keyword(s):

Calcium Chloride ◽

Fresh Cut

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Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut tatsoi baby leaves

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4664 ◽

2011 ◽

Vol 92 (4) ◽

pp. 877-885 ◽

Cited By ~ 11

Author(s):

Alejandro Tomás-Callejas ◽

Gabriela López-Velasco ◽

Francisco Artés ◽

Francisco Artés-Hernández

Keyword(s):

Sodium Chlorite ◽

Improve Quality ◽

Fresh Cut

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EFFECT OF CALCIUM CHLORIDE, CALCIUM LACTATE AND HYDROGEN PEROXIDE TREATMENTS ON QUALITY OF FRESH CUT CANTALOUPE DURING COLD STORAGE

Egyptian Journal of Agricultural Research ◽

10.21608/ejar.2014.156419 ◽

2014 ◽

Vol 92 (3) ◽

pp. 961-978

Author(s):

MANAL M. ATTIA

Keyword(s):

Hydrogen Peroxide ◽

Calcium Chloride ◽

Cold Storage ◽

Calcium Lactate ◽

Fresh Cut

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Effect of Preharvest Application of a Second-generation Harpin Protein on Microbial Quality, Antioxidants, and Shelf Life of Fresh-cut Lettuce

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.134.1.141 ◽

2009 ◽

Vol 134 (1) ◽

pp. 141-147 ◽

Cited By ~ 7

Author(s):

Jorge M. Fonseca ◽

Hyun-Jin Kim ◽

Wesley L. Kline ◽

Christian A. Wyenandt ◽

Murshidul Hoque ◽

...

Keyword(s):

Shelf Life ◽

Second Generation ◽

Microbial Population ◽

Phenolic Content ◽

Storage Period ◽

Visual Quality ◽

The United States ◽

Field Application ◽

Fresh Cut

The effect of preharvest application of a newly developed second-generation harpin product (2G-Harpin) on shelf life of fresh-cut lettuce (Lactuca sativa) was investigated. The lettuce plants were grown in three locations in the United States: Watsonville, CA, Cedarville, NJ, and Yuma, AZ, and treated 5 days before harvest at 140, 280, and 420 g·ha−1 (30, 60, and 90 mg·L−1). Lettuce processed and bagged were stored at 1 to 3 °C and evaluated for quality for 20 days. Lettuce from California treated with 2G-Harpin at 280 to 420 g·ha−1 consistently showed better visual quality and lower microbial population than the control. Overall results in New Jersey showed no major differences among treatments. In Arizona, microbial population was lower and visual quality was higher in lettuce treated at 280 and 420 g·ha−1 during part of the storage period. In further experimentation, we examined the phenolic content of lettuce harvested 1 and 7 days after treatment with 2G-Harpin. The results showed that phenolic content was higher in all treated lettuce than in the control lettuce after 24 h. Six days later, the levels fell back to the initial stage. Antioxidants capacity increased by 40% in head leaves when plants were treated with 280 and 420 g·ha−1 2G-Harpin, but no change was observed in outer leaves. Overall, it was revealed that a field application of 2G-Harpin can improve quality of fresh-cut lettuce under environmental conditions that need to be determined. Our results with phenolic content and antioxidant activity suggested that improvement in quality is probably the result of alteration of metabolites' composition and demonstrated that increased phenolics do not correlate with lower quality of fresh-cut products.

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