The Effects of Calcinated Calcium Solution Washing and Heat Treatment on the Storage Quality and Microbial Growth of Fresh-cut Broccoli

Exposure of fresh-cut zucchini squash (Cucurbita pepo L., cv. Tigress) to ultraviolet-C (UV-C) irradiation for 1, 10, or 20 min significantly reduced microbial counts and severity of decay during subsequent storage at 5 or 10 °C. However, the respiration rate and ethylene production of the slices were not affected by the UV-C treatments. Slight UV-C damage (reddish brown discoloration) was detected on the surface of 10- and 20-min treated slices after 12 days of storage at 10 °C. Slices stored at 5 °C did not show UV-C damage. Chilling injury was not observed until after 20 days of storage at 5 °C. The symptoms of chilling injury appeared as dried sunken brown spots on the surface of cortex tissue. UV-C treatments did not affect the degree of chilling injury during storage at 5 C. The storage quality of fresh-cut zucchini squash was improved by UV-C exposure primarily because of the retardation of microbial growth and reduction of decay. The influence of UV-C irradiation on sugar and organic acid contents of the fresh-cut zucchini squash will also be discussed.

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Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-Cut Table Grapes

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00503.x ◽

2007 ◽

Vol 72 (8) ◽

pp. S567-S573 ◽

Cited By ~ 20

Author(s):

L. Kou ◽

Y. Luo ◽

D. Wu ◽

X. Liu

Keyword(s):

Heat Treatment ◽

Product Quality ◽

Microbial Growth ◽

Mild Heat ◽

Table Grapes ◽

Fresh Cut

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Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2019.102256 ◽

2020 ◽

Vol 59 ◽

pp. 102256 ◽

Cited By ~ 7

Author(s):

Chenghui Liu ◽

Chen Chen ◽

Aili Jiang ◽

Xiaoyuan Sun ◽

Qinxin Guan ◽

...

Keyword(s):

Microbial Growth ◽

Storage Quality ◽

Fresh Cut ◽

And Storage ◽

Plasma Activated Water

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Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce

Horticulture Environment and Biotechnology ◽

10.1007/s13580-011-0159-8 ◽

2011 ◽

Vol 52 (4) ◽

pp. 408-412 ◽

Cited By ~ 9

Author(s):

Ji Gang Kim ◽

Hataitip Nimitkeatkai ◽

Ji Weon Choi ◽

Seung Ryong Cheong

Keyword(s):

Heat Treatment ◽

Microbial Populations ◽

Storage Quality ◽

Mild Heat ◽

Iceberg Lettuce ◽

Fresh Cut

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Inhibition of Microbial Growth in Cabbage-Kimchi by Heat Treatment and Nisin·Yucca Extract

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2010.39.11.1678 ◽

2010 ◽

Vol 39 (11) ◽

pp. 1678-1683 ◽

Cited By ~ 6

Author(s):

Ji-Sun Kim ◽

Yu-Jin Kim ◽

Jung-Mi Park ◽

Tae-Jip Kim ◽

Beom-Soo Kim ◽

...

Keyword(s):

Heat Treatment ◽

Microbial Growth

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EFFECT OF CHEMICAL AND THERMAL TREATMENTS ON INHIBITION OF PEROXIDASE ACTIVITIE OF PURPLE SKIN EGGPLANT (SOLANUMMELONGENA L.)

International Journal of Advanced Research ◽

10.21474/ijar01/12688 ◽

2021 ◽

Vol 9 (04) ◽

pp. 304-313

Author(s):

Jocelyn Constant Yapi ◽

◽

Jean Bedel Fagbohoun ◽

Zranseu Ange Benedicte Deffan ◽

Elvis Gbocho Serge Ekissi ◽

...

Keyword(s):

Heat Treatment ◽

Thermal Inactivation ◽

Solanum Melongena ◽

Thermal Treatments ◽

Optimal Temperature ◽

Spectrophotometric Methods ◽

Acid Effect ◽

Fresh Cut ◽

D Values ◽

Increasing Temperature

Peroxidase (POD) associated with the browning of fresh-cut fruits and vegetableswas extracted from purple skin eggplant(Solanum melongena L.) and characterised using reliable spectrophotometric methods. Maximal POD activity was found at 35 Â°C and pH 6.0 with guaiacol as the substrate. The enzyme was stable at his optimal temperature (35 Â°C) and hisat pH stability was in the range of 5.6 - 6.6.Peroxidase retained its full activity in the presence of ion K+, Cu2+, Na+, Pb2+ and Ba2+ but were inhibited strongly by the ion Fe2+ and Mg2+ and the reducing agents as sodium thiosulfateand ascorbic acid. Effect of heattreatment on eggplant peroxidase showed that D-values decreased with increasing temperature, indicating faster peroxidase inactivation at higher temperatures.At 60 Â°C, the D-values ranged from 20.42 to 54.24 min. Hence, heat treatment at 60 Â°C for 30 min reduced browning of eggplant fruit.These data can be used to predict prevention of browning in the purple skin eggplantby thermal inactivation and the use of chimical agents onthe enzyme.

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