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

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 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

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

Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples

2010 ◽  
Vol 76 (1) ◽  
pp. H19-H29 ◽  
Author(s):  
Christian Rößle ◽  
Nigel Brunton ◽  
Ronan T. Gormley ◽  
Rudy Wouters ◽  
Francis Butler
Keyword(s):  
Fresh Cut ◽  
Alginate Coating

Effects of cultivar, temperature and cutting method on the quality of fresh-cut ginger

2021 ◽  
pp. 251-258
Author(s):  
S. Ma ◽  
R. Jia ◽  
Y. Zhang ◽  
Y. Peng ◽  
J. Shi
Keyword(s):  
Cutting Method ◽  
Fresh Cut

Effect of Ultraviolet-C Radiation Combined with Unconventional Atmosphere Packaging on the Quality of Fresh-Cut Arugula (Eruca Sativa Mill.)

2015 ◽  
Vol 35 (4) ◽  
pp. 523-532 ◽  
Author(s):  
Ana Cecilia Silveira ◽  
Andrea Baeza ◽  
Víctor Hugo Escalona
Keyword(s):  
Eruca Sativa ◽  
Ultraviolet C ◽  
Fresh Cut

scholarly journals Effect of hot water dips on the quality of fresh-cut Ryan Sun peaches

2015 ◽  
Vol 33 (1) ◽  
pp. 13-26 ◽  
Author(s):  
Javier M Obando-Ulloa ◽  
Vanesca Jiménez ◽  
Alejandra Machuca-Vargas ◽  
John C Beaulieu ◽  
Rodrigo Infante ◽  
...  
Keyword(s):  
Hot Water ◽  
Fresh Cut
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