Quality aspects of fresh-cut ‘long-storage tomato’ as affected by package, calcium chloride and storage time

2017 ◽  
Vol 53 (3) ◽  
pp. 819-827 ◽  
Author(s):  
Cristina Patanè ◽  
Angelo Malvuccio ◽  
Alessandro Saita ◽  
Paola Rizzarelli ◽  
Marco Rapisarda ◽  
...  
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Quality Aspects ◽  
Fresh Cut ◽  
And Storage ◽  
Long Storage

Oxidation and Storage Properties of Stable-Oxidative-Poly-Si-Fe (SOPSF) Coagulant

2013 ◽  
Vol 341-342 ◽  
pp. 262-265
Author(s):  
Ying Fu ◽  
Yan Zheng Wang ◽  
Yan Zhen Yu ◽  
Juan Tan ◽  
Nan Shi
Keyword(s):  
Storage Time ◽  
Reduction Potential ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Different Temperatures ◽  
And Storage ◽  
Storage Properties ◽  
Long Storage

A poly-Si-Fe (SOPSF) coagulant which have good oxidizing capacity and long storage time was prepared by copolymerization. The oxidation-reduction potential (ORP) value and storing time of SOPSF were explored in comparison with those of poly-Si-Fe (PSF). The results showed that SOPSF and PSF had stronger oxidizing function than Polyferric aluminum (PFA), and SOPSF had better storing stability than that of PSF at different temperatures and different concentrations.

scholarly journals Effect of edible coating formulations and storage time on physical, sensory and microbiology properties of fresh-cut papaya

2020 ◽  
Vol 19 (2) ◽  
pp. 158-174
Author(s):  
Suthida Akkarachaneeyakorn ◽  
Wasitthi Niamsuwan ◽  
Sutheera Khantaphant
Keyword(s):  
Storage Time ◽  
Edible Coating ◽  
Fresh Cut ◽  
And Storage ◽  
Coating Formulations

scholarly journals Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

2018 ◽  
Vol 45 ◽  
pp. 29-35 ◽  
Author(s):  
C. Guillermo Valdivia-Nájar ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
Storage Time ◽  
Pulsed Light ◽  
Fresh Cut ◽  
And Storage

scholarly journals Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

2015 ◽  
Vol 24 (4) ◽  
Author(s):  
Encarnación Conesa ◽  
Juan A. Fernández ◽  
Diana Niñirola ◽  
Catalina Egea-Gilabert
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Nutrient Solution ◽  
Storage Time ◽  
Quality Parameters ◽  
Root Diameter ◽  
Nitrate Content ◽  
Floating System ◽  
Fresh Cut ◽  
And Storage

The objective of this research was to study the effects of nutrient solution aeration [no aeration (NA), low aeration (LA) or high aeration (HA)] and growing cycle (autumn, winter and summer) on the yield, quality, and shelf life of red lettuce as a fresh-cut product grown in a floating system. The specific leaf area, yield and root diameter were affected by the growing cycle. The percentage of dry matter and the nitrate content were affected by growing cycle and aeration, total phenolics and mesophilic microorganism by aeration and storage time, hue angle and chromacity by growing cycle and storage time, and antioxidant capacity, vitamin C, lightness and psychrophilic microorganisms were affected by all three factors. NA conditions increased the antioxidant capacity in summer and vitamin C content in winter. The lowest mesophilic and psychrophilic count was observed in autumn. The effect of aeration on most of the quality parameters measured was influenced by the growing cycle.

Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time

2004 ◽  
Vol 219 (5) ◽  
pp. 492-499 ◽  
Author(s):  
Encarna Aguayo ◽  
V�ctor Escalona ◽  
Francisco Art�s
Keyword(s):  
Storage Time ◽  
Fresh Cut ◽  
And Storage

Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time

2018 ◽  
Vol 237 ◽  
pp. 146-153 ◽  
Author(s):  
C. Guillermo Valdivia-Nájar ◽  
Olga Martín-Belloso ◽  
Robert Soliva-Fortuny
Keyword(s):  
Storage Time ◽  
Antioxidant Potential ◽  
Pulsed Light ◽  
Fresh Cut ◽  
And Storage ◽  
Kinetics Of
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