Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant

2021 ◽  
pp. 101302
Author(s):  
Dan Wu ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Zhimei Guo
Keyword(s):  
Shelf Life ◽  
Combined Effects ◽  
Chitosan Coating ◽  
Fresh Cut ◽  
Quality And Shelf Life

Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

2021 ◽  
pp. 147-152
Author(s):  
M.S. Chang ◽  
Y.P. Hong ◽  
J.S. Lee ◽  
M.H. Park ◽  
H.J. Yang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Combined Effects ◽  
Ma Packaging ◽  
Fresh Cut

Effects of chitosan coating on postharvest quality and shelf life of sponge gourd (Luffa cylindrica) during storage

2014 ◽  
Vol 166 ◽  
pp. 1-8 ◽  
Author(s):  
Cong Han ◽  
Jinhua Zuo ◽  
Qing Wang ◽  
Lijing Xu ◽  
Baiqiang Zhai ◽  
...  
Keyword(s):  
Shelf Life ◽  
Postharvest Quality ◽  
Luffa Cylindrica ◽  
Chitosan Coating ◽  
Sponge Gourd ◽  
Quality And Shelf Life

scholarly journals Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
Author(s):  
Rux ◽  
Efe ◽  
Ulrichs ◽  
Huyskens-Keil ◽  
Hassenberg ◽  
...  
Keyword(s):  
Shelf Life ◽  
Hot Water ◽  
Negative Effects ◽  
Short Term ◽  
Chemical Treatments ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
Water Treatments ◽  
Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

scholarly journals Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 37-43 ◽  
Author(s):  
N. Mantilla ◽  
M.E. Castell-Perez ◽  
C. Gomes ◽  
R.G. Moreira
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Ananas Comosus ◽  
Fresh Cut ◽  
Quality And Shelf Life
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