Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2 headspace atmospheres

2010 ◽  
Vol 58 (3) ◽  
pp. 254-261 ◽  
Author(s):  
Margaret A. Cliff ◽  
Peter M.A. Toivonen ◽  
Charles F. Forney ◽  
Patty (Pei-Yi) Liu ◽  
Changwen Lu
Keyword(s):  
Apple Slices ◽  
Perforated Film ◽  
Fresh Cut

scholarly journals Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

2021 ◽  
Vol 2 (3) ◽  
pp. 677-690
Author(s):  
Jeovan A. Araujo ◽  
Yvonne J. Cortese ◽  
Marija Mojicevic ◽  
Margaret Brennan Fournet ◽  
Yuanyuan Chen
Keyword(s):  
Antimicrobial Activity ◽  
Young’S Modulus ◽  
Calcium Chloride ◽  
Young's Modulus ◽  
Fungal Growth ◽  
Thermoplastic Starch ◽  
Packaging Material ◽  
Apple Slices ◽  
Fresh Cut

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

scholarly journals The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

2021 ◽  
Vol 9 (11) ◽  
pp. 2404
Author(s):  
Qian Zhao ◽  
Shihua Tang ◽  
Xiang Fang ◽  
Zhuo Wang ◽  
Yu Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Analysis ◽  
Lower Weight ◽  
Scavenging Capacity ◽  
Effective Inhibition ◽  
Apple Slices ◽  
Fresh Cut ◽  
Dpph Scavenging ◽  
Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

Growth and Survival of Escherichia coli O157:H7 on Fresh-Cut Apples in Modified Atmospheres at Abusive Temperatures

2002 ◽  
Vol 65 (10) ◽  
pp. 1641-1645 ◽  
Author(s):  
GURBUZ G. GUNES ◽  
JOSEPH H. HOTCHKISS
Keyword(s):  
Safety Issue ◽  
Visual Quality ◽  
Growth And Survival ◽  
High Co2 ◽  
E Coli ◽  
Modified Atmospheres ◽  
Apple Slices ◽  
Fresh Cut ◽  
Ambient Co2

The effects of reduced-O2 and elevated-CO2 modified atmospheres (MAs) and abusive temperatures on the growth and survival of E. coli O157:H7, yeast, and molds and on changes in the visual quality of fresh-cut apples were evaluated. High-CO2 and low-O2 (≥15% and <1%, respectively) atmospheres inhibited the growth of the pathogen on apple slices at 15 and 20°C. However, the population of the pathogen increased by 1 log cycle after 2 weeks of storage in air. The high-CO2 MA resulted in the inhibition of yeast and mold growth, less browning, and better visual quality than did air and ambient-CO2 atmospheres. The results of this study confirm that E. coli O157:H7 can grow on apple slices in air. These results also show that these organisms survive but are inhibited in MAs with high CO2 levels at abusive temperatures. An MA can increase the shelf life of fresh-cut apples by improving retention of visual quality and inhibiting yeast and molds. Thus, contamination of minimally processed apples with E. coli O157:H7 can be a safety issue for both air- and MA-packaged cut apples.

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 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

Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages

2007 ◽  
Vol 87 (11) ◽  
pp. 2019-2025 ◽  
Author(s):  
Wenzhong Hu ◽  
Aili Jiang ◽  
Haiping Qi ◽  
Kun Pang ◽  
Shengdi Fan
Keyword(s):  
Low Oxygen ◽  
Perforated Film ◽  
Fresh Cut

Cultivar Effects on Quality of Fresh Cut Apple Slices from 1-Methylcyclopropene (1-MCP)-Treated Apple Fruit

2006 ◽  
Vol 70 (3) ◽  
pp. S221-S227 ◽  
Author(s):  
Beatriz Calderon-Lopez ◽  
James A. Bartsch ◽  
Chang Y. Lee ◽  
Chris B. Watkins
Keyword(s):  
Apple Fruit ◽  
Apple Slices ◽  
Fresh Cut ◽  
Treated Apple

Water-absorbent Packet Beneficial to Fresh-cut Honeydews

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 459c-459 ◽  
Author(s):  
Jin-He Bai ◽  
Alley E. Watada
Keyword(s):  
Shear Force ◽  
Polymeric Film ◽  
Soluble Solids ◽  
Microbial Count ◽  
Hue Angle ◽  
Moisture Condensation ◽  
L Value ◽  
Perforated Film ◽  
Fresh Cut

Fluid accumulation and moisture condensation were of a concern on the quality of fresh-cut honeydews in polymeric film-wrapped containers; thus, the effect of a water-absorbent packet in the container was evaluated. Honeydew cubes were placed in plastic trays with and without water-absorbent packet and sealed with polymeric film, which was either left intact or perforated with a needle. The samples were stored at 5 °C and visual quality score, color, texture (shear force) soluble solids, pH, and microbial count were determined after 4, 8, and 14 days of storage. Honeydew cubes in perforated film packages without the absorbent became unsalable on day 4, while those with a water-absorbent packet had salable quality on day 8 and were unsalable by day 14. Main detriment in salability was development of water-soaked lesions and deteriorated condition. There were less water-soaked lesions in cubes held in sealed film packages with or without an absorbent packet than in perforated film packages with an absorbent packet. Tissue breakdown occurred earlier in sealed packages without an absorbent packet than in packages with an absorbent packet. The absorbent packet retarded the decreasing Hunter `L' value, increasing hue angle (a/b), softening (shear force), and increasing pH. Sealed film retarded changes in color and in mesophilic bacteria, yeast, and mold population.. The oxygen in sealed packages decreased to 10% and carbon dioxide increased to 6% by day 14, which was not harmful to the tissue. These results indicate that the a water-absorbent packet was helpful in maintaining quality of honeydew cubes held in containers with sealed or perforated film.

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