Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

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Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

Ciência e Agrotecnologia ◽

10.1590/s1413-70542009000400021 ◽

2009 ◽

Vol 33 (4) ◽

pp. 1095-1102 ◽

Cited By ~ 5

Author(s):

Ana Carla Marques Pinheiro ◽

Eduardo Valério de Barros Vilas Boas ◽

Lucas Carvalho e Silva ◽

Alessandra de Paiva Alves ◽

Marcelo La Selva ◽

...

Keyword(s):

Persea Americana ◽

Sodium Hypochlorite Solution ◽

Rigid Plastic ◽

Randomized Design ◽

Pvc Film ◽

Different Temperatures ◽

Fresh Cut ◽

Hedonic Scale ◽

Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

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Effect of honey and L-cysteine as antioxidants on the quality attributes of fresh-cut carambola (Averrhoa carambola L.) stored at two different temperatures

International Journal of Postharvest Technology and Innovation ◽

10.1504/ijpti.2013.060269 ◽

2013 ◽

Vol 3 (4) ◽

pp. 362 ◽

Cited By ~ 4

Author(s):

Sonu Sharma ◽

T.V. Ramana Rao

Keyword(s):

Quality Attributes ◽

Averrhoa Carambola ◽

Different Temperatures ◽

Fresh Cut

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Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

Food Microbiology ◽

10.1016/j.fm.2018.04.007 ◽

2018 ◽

Vol 76 ◽

pp. 226-236 ◽

Cited By ~ 3

Author(s):

María Belén Iglesias ◽

María Luisa López ◽

Gemma Echeverría ◽

Inmaculada Viñas ◽

Lorena Zudaire ◽

...

Keyword(s):

Volatile Compounds ◽

Foodborne Pathogens ◽

Fresh Cut

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Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

LWT ◽

10.1016/j.lwt.2019.108666 ◽

2020 ◽

Vol 117 ◽

pp. 108666 ◽

Cited By ~ 5

Author(s):

Evans Adingba Alenyorege ◽

Haile Ma ◽

Joshua Harrington Aheto ◽

Akwasi Akomeah Agyekum ◽

Cunshan Zhou

Keyword(s):

Volatile Compounds ◽

Chinese Cabbage ◽

Quality Attributes ◽

Fresh Cut ◽

Frequency Ultrasound

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Multivariate analysis of fresh-cut carambola slices stored under different temperatures

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2011.09.005 ◽

2012 ◽

Vol 63 (1) ◽

pp. 91-97 ◽

Cited By ~ 6

Author(s):

Gustavo H.A. Teixeira ◽

José F. Durigan ◽

Antônio S. Ferraudo ◽

Ricardo E. Alves ◽

Timothy J. O’Hare

Keyword(s):

Multivariate Analysis ◽

Different Temperatures ◽

Fresh Cut

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Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

Applied Sciences ◽

10.3390/app9050959 ◽

2019 ◽

Vol 9 (5) ◽

pp. 959 ◽

Cited By ~ 4

Author(s):

Anjum Rashid ◽

Imran Javed ◽

Barbara Rasco ◽

Shyam Sablani ◽

Muhammad Ayaz ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Storage Period ◽

Microbial Load ◽

Plate Count ◽

Milk Product ◽

Pasteurized Milk ◽

Keeping Quality ◽

Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

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