Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple

2020 ◽  
Vol 59 ◽  
pp. 102256 ◽  
Author(s):  
Chenghui Liu ◽  
Chen Chen ◽  
Aili Jiang ◽  
Xiaoyuan Sun ◽  
Qinxin Guan ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage ◽  
Plasma Activated Water

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

EFFECT OF CARVACROL ON MICROBIAL ACTIVITY AND STORAGE QUALITY OF FRESH-CUT 'BRAEBURN' APPLE

2014 ◽  
pp. 215-221 ◽  
Author(s):  
C.E. Onursal ◽  
I. Eren ◽  
A. Güneyli ◽  
T. Topcu ◽  
O. Çalhan ◽  
...  
Keyword(s):  
Microbial Activity ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

2017 ◽  
Vol 10 (11) ◽  
pp. 2081-2091 ◽  
Author(s):  
Guido Rux ◽  
Oluwafemi J. Caleb ◽  
Antje Fröhling ◽  
Werner B. Herppich ◽  
Pramod V. Mahajan
Keyword(s):  
Orange Juice ◽  
Storage Quality ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)

2016 ◽  
Vol 23 (5) ◽  
pp. 623-630 ◽  
Author(s):  
Yeoung-Seuk Bae ◽  
Hyun-Jin Choi ◽  
Jung-Soo Lee ◽  
Mehea Park ◽  
Ji-Weon Choi ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Fresh Cut ◽  
And Storage

scholarly journals 363 UV-C Irradiation Reduces Decay and Improves Quality of Fresh-cut Squash

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 506B-506
Author(s):  
M. Erkan ◽  
C.Y. Wang ◽  
D.T. Krizek
Keyword(s):  
Microbial Growth ◽  
Cucurbita Pepo ◽  
Chilling Injury ◽  
Storage Quality ◽  
Brown Discoloration ◽  
Ultraviolet C ◽  
Fresh Cut ◽  
Subsequent Storage ◽  
Uv C

Exposure of fresh-cut zucchini squash (Cucurbita pepo L., cv. Tigress) to ultraviolet-C (UV-C) irradiation for 1, 10, or 20 min significantly reduced microbial counts and severity of decay during subsequent storage at 5 or 10 °C. However, the respiration rate and ethylene production of the slices were not affected by the UV-C treatments. Slight UV-C damage (reddish brown discoloration) was detected on the surface of 10- and 20-min treated slices after 12 days of storage at 10 °C. Slices stored at 5 °C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 °C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 C. The storage quality of fresh-cut zucchini squash was improved by UV-C exposure primarily because of the retardation of microbial growth and reduction of decay. The influence of UV-C irradiation on sugar and organic acid contents of the fresh-cut zucchini squash will also be discussed.

scholarly journals A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108315 ◽  
Author(s):  
Kai Fan ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Fangjun Jiang
Keyword(s):  
Combination Treatment ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage
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