Corrigendum to “Effect of citric acid combined with UV-C on the quality of fresh-cut apples” [Postharvest Biol. Technol. 111 (2016) 126–131]

2016 ◽  
Vol 115 ◽  
pp. 151 ◽  
Author(s):  
Chen Chen ◽  
Wenzhong Hu ◽  
Yubo He ◽  
Aili Jiang ◽  
Ruidong Zhang
Keyword(s):  
Citric Acid ◽  
Fresh Cut ◽  
Uv C

Effect of citric acid combined with UV-C on the quality of fresh-cut apples

2016 ◽  
Vol 111 ◽  
pp. 126-131 ◽  
Author(s):  
Chen Chen ◽  
Wenzhong Hu ◽  
Yubo He ◽  
Aili Jiang ◽  
Ruidong Zhang
Keyword(s):  
Citric Acid ◽  
Fresh Cut ◽  
Uv C

scholarly journals Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 988
Author(s):  
Bernardo Pace ◽  
Imperatrice Capotorto ◽  
Michela Palumbo ◽  
Sergio Pelosi ◽  
Maria Cefola
Keyword(s):  
Citric Acid ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Packaging Material ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

scholarly journals Effect of UV-C Radiation on the Quality of Fresh-cut Pineapples

2012 ◽  
Vol 37 ◽  
pp. 113-119 ◽  
Author(s):  
Yong-Gui Pan ◽  
He Zu
Keyword(s):  
Fresh Cut ◽  
Uv C

Impact of UV-C light on safety and quality of fresh-cut melon

2011 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
Lara Manzocco ◽  
Sara Da Pieve ◽  
Michela Maifreni
Keyword(s):  
Fresh Cut ◽  
Uv C

Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils

2012 ◽  
Vol 93 (5) ◽  
pp. 1162-1168 ◽  
Author(s):  
Mahshad Maghoumi ◽  
Perla A Gómez ◽  
Francisco Artés-Hernández ◽  
Younes Mostofi ◽  
Zabihalah Zamani ◽  
...  
Keyword(s):  
Hot Water ◽  
Fresh Cut ◽  
Uv C ◽  
Pomegranate Arils

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

2015 ◽  
Vol 80 (2) ◽  
pp. S426-S434 ◽  
Author(s):  
Dominic Soloman George ◽  
Zuliana Razali ◽  
Vicknesha Santhirasegaram ◽  
Chandran Somasundram
Keyword(s):  
Heat Treatment ◽  
Ultraviolet Light ◽  
Fresh Cut ◽  
Uv C

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.

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