Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

2013 ◽  
Vol 136 (2) ◽  
pp. 803-806 ◽  
Author(s):  
M. Siddiq ◽  
S. Roidoung ◽  
D.S. Sogi ◽  
K.D. Dolan
Keyword(s):  
Allium Cepa ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Mild Heat ◽  
Allium Cepa L ◽  
Fresh Cut

scholarly journals Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 339-345 ◽  
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Joan Simó ◽  
Ingrid Aguiló-Aguayo
Keyword(s):  
Heat Treatment ◽  
Allium Cepa ◽  
Peroxyacetic Acid ◽  
Mild Heat ◽  
Allium Cepa L ◽  
Natural Microflora ◽  
Fresh Cut

scholarly journals Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

2019 ◽  
Vol 249 ◽  
pp. 110-119 ◽  
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Joan Simó ◽  
Silvia Sans ◽  
Maribel Abadias ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Storage Time ◽  
Postharvest Storage ◽  
Allium Cepa L ◽  
Fresh Cut

scholarly journals Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

2019 ◽  
Vol 26 (5) ◽  
pp. 403-412
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Tomás Lafarga ◽  
Gloria Bobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Minimal Processing ◽  
Allium Cepa L ◽  
Fresh Cut

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.)

2016 ◽  
Vol 218 ◽  
pp. 105-113 ◽  
Author(s):  
Natalie Page ◽  
Jaime González-Buesa ◽  
Elliot T. Ryser ◽  
Janice Harte ◽  
Eva Almenar
Keyword(s):  
Allium Cepa ◽  
Allium Cepa L ◽  
Fresh Cut

scholarly journals Effect of selected biostimulants on the yield and quality of the common onion (Allium cepa L.)

2019 ◽  
Vol 26 (1) ◽  
pp. 57-65 ◽  
Author(s):  
Emilia Mikulewicz ◽  
Joanna Majkowska-Gadomska ◽  
Krzysztof Jadwisieńczak ◽  
Anna Francke
Keyword(s):  
Allium Cepa ◽  
Yield And Quality ◽  
Allium Cepa L ◽  
The Common ◽  
Common Onion

scholarly journals Effect of Sources and Levels of Sulphur on Growth, Yield and Quality of Onion (Allium cepa L.)

2019 ◽  
Vol 8 (03) ◽  
pp. 1462-1470
Author(s):  
M.A. Chattoo ◽  
M. Mudasir Magray ◽  
Ajaz Ah Malik ◽  
M.D. Shah ◽  
J.A. Chisti
Keyword(s):  
Allium Cepa ◽  
Growth Yield ◽  
Yield And Quality ◽  
Allium Cepa L

scholarly journals Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

2018 ◽  
Vol 55 (9) ◽  
pp. 3564-3574 ◽  
Author(s):  
Irving J. Ríos-González ◽  
Alexandro Guevara-Aguilar ◽  
Juan Pedro Sida-Arreola ◽  
Esteban Sánchez ◽  
Juan Oswaldo Ronquillo-Aboite ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Controlled Atmospheres ◽  
Allium Cepa L

scholarly journals Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1252
Author(s):  
Kandasamy Saravanakumar ◽  
Anbazhagan Sathiyaseelan ◽  
Arokia Vijaya Anand Mariadoss ◽  
Ramachandran Chelliah ◽  
Xiaowen Hu ◽  
...  
Keyword(s):  
Bacterial Colonization ◽  
Antioxidant Properties ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Bell Pepper ◽  
Microbial Colonization ◽  
Lactobacillus Rhamnosus Gg ◽  
Combined Application ◽  
Fresh Cut

This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.

Sign in / Sign up

Export Citation Format

Share Document