Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

2008 ◽  
Vol 49 (1) ◽  
pp. 155-163 ◽  
Author(s):  
Ana Allende ◽  
María V. Selma ◽  
Francisco López-Gálvez ◽  
Raquel Villaescusa ◽  
María I. Gil
Keyword(s):  
Sensory Quality ◽  
Epiphytic Microorganisms ◽  
Fresh Cut

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

2012 ◽  
Vol 18 (3) ◽  
pp. 197-205 ◽  
Author(s):  
WL Li ◽  
XH Li ◽  
X Fan ◽  
Y Tang ◽  
J Yun
Keyword(s):  
Sensory Quality ◽  
Radical Scavenging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Dpph Assay ◽  
Surface Color ◽  
Scavenging Capacity ◽  
High O2 ◽  
Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

2013 ◽  
Vol 86 ◽  
pp. 73-84 ◽  
Author(s):  
Bao-Yu Zhang ◽  
Simbarashe Samapundo ◽  
Vasileios Pothakos ◽  
Ilse de Baenst ◽  
Göknur Sürengil ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
High Oxygen ◽  
Microbial Spoilage ◽  
Fresh Cut ◽  
Carbon Dioxide Levels

scholarly journals Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets

2014 ◽  
Vol 12 (4) ◽  
pp. 287-292
Author(s):  
Ji-Weon Choi ◽  
Hye-Eun Lee ◽  
Ji-Hyun Lee ◽  
Yong-Phil Kim ◽  
Ji-Gang Kim
Keyword(s):  
Sensory Quality ◽  
Retail Markets ◽  
Fresh Cut

scholarly journals Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh-cut Apple Slices

2011 ◽  
Vol 24 (5) ◽  
pp. 309-315 ◽  
Author(s):  
M. Siddiq ◽  
J. B. Harte ◽  
S. P. Singh ◽  
A. A. Khan ◽  
K. D. Dolan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Vibration Treatment ◽  
Apple Slices ◽  
Fresh Cut

VAPOR HEAT TREATMENT EFFECTS ON MICROBIAL POPULATIONS AND SENSORY QUALITY OF FRESH-CUT BROCCOLI FLORETS

2013 ◽  
pp. 185-191
Author(s):  
P. Renumarn ◽  
V. Srilaong ◽  
A. Uthairatanakij ◽  
S. Kanlayanarat ◽  
P. Jitareerat
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Effects ◽  
Microbial Populations ◽  
Fresh Cut

Study on Effect of High Oxygen Treatment on Storage Quality and Anti-Browning of Fresh-Cut Apples

2014 ◽  
Vol 511-512 ◽  
pp. 46-49
Author(s):  
Chuan Zhu Leng ◽  
Qi Li ◽  
Si Xin Wang ◽  
Xi Hong Li ◽  
Lan Chen ◽  
...  
Keyword(s):  
Sensory Quality ◽  
High Oxygen ◽  
The Other ◽  
Soluble Solids ◽  
Storage Quality ◽  
Total Soluble Solids ◽  
Titratable Acid ◽  
Oxygen Treatment ◽  
Fresh Cut

The effect of high oxygen treatment on quality of Fuji fresh-cut apples during 24 days of storage at 4°C was investigated. Results indicated that the high oxygen could significantly inhibit the browning as well as keep the sensory quality of fresh-cut apples. Moreover, the treatment of 100% oxygen for 5 days better maintained the color and firmness, also with higher contents of the total soluble solids and titratable acid of fresh-cut apples, compared to the other treatments.

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