Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime

2000 ◽  
Vol 65 (3) ◽  
pp. 541-544 ◽  
Author(s):  
J.R. Gorny ◽  
R.A. Cifuentes ◽  
B. Hess-Pierce ◽  
A.A. Kader
Keyword(s):  
Fruit Size ◽  
Quality Changes ◽  
Fresh Cut ◽  
And Storage

Quality changes in fresh-cut celery as affected by heat treatment and storage

2007 ◽  
Vol 87 (7) ◽  
pp. 1400-1407 ◽  
Author(s):  
Sonia Z Viña ◽  
María M López Osornio ◽  
Alicia R Chaves
Keyword(s):  
Heat Treatment ◽  
Quality Changes ◽  
Fresh Cut ◽  
And Storage

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut

Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

2021 ◽  
Vol 14 (3) ◽  
pp. 505-517
Author(s):  
Francisco Artés-Hernández ◽  
Pedro Antonio Robles ◽  
Perla A. Gómez ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Fresh Cut ◽  
Pre Treatment ◽  
Uv C

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

Quality Changes in Nutritional Traits of Fresh-Cut and Then Microwaved Cowpea Seeds and Pods

2018 ◽  
Vol 12 (2) ◽  
pp. 338-346 ◽  
Author(s):  
Elena Collado ◽  
Tâmmila Venzke Klug ◽  
Francisco Artés-Hernández ◽  
Encarna Aguayo ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Cowpea Seeds ◽  
Fresh Cut

The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)

2017 ◽  
Vol 157 ◽  
pp. 1874-1882 ◽  
Author(s):  
María L. Zambrano-Zaragoza ◽  
David Quintanar-Guerrero ◽  
Alicia Del Real ◽  
Elizabeth Piñon-Segundo ◽  
José F. Zambrano-Zaragoza
Keyword(s):  
Xanthan Gum ◽  
Release Kinetics ◽  
Quality Changes ◽  
Fresh Cut ◽  
Kinetics Of ◽  
Β Carotene
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