Oscillating Magnetic Field (OMF) Based Supercooling Preservation of Fresh-Cut Honeydew Melon

2019 ◽  
Vol 62 (3) ◽  
pp. 779-785
Author(s):  
Jae-Young Her ◽  
Taiyoung Kang ◽  
Raymond Hoptowit ◽  
Soojin Jun
Keyword(s):  
Magnetic Field ◽  
Storage Period ◽  
Microscopic Analysis ◽  
Soluble Solids ◽  
Crystal Nucleation ◽  
Microbiological Analysis ◽  
Quality Factors ◽  
Oscillating Magnetic Field ◽  
Fresh Cut ◽  
Honeydew Melon

Abstract. An oscillating magnetic field (OMF) was used to extend the supercooled state in honeydew melon samples. The internal temperature of the samples under OMF treatment was kept at -5.5°C during a 21-day storage period without freezing. To inhibit ice crystal nucleation, the OMF treatment was controlled using a repeated sequence of on/off cycles with durations of 120/420 s. Quality factors of the supercooled samples were measured and compared with fresh, refrigerated, and frozen samples. Factors such as microbiological analysis, drip loss, pH, titratable acidity, and soluble solids contents indicated that the overall quality of the supercooled samples after 21 days was not significantly different (p > 0.05) from that of fresh samples. Although a few cells in the supercooled samples had undulated walls compared to fresh samples under microscopic analysis, the cells were closely bonded to each other, and distorted cells were not found. Keywords: Fresh-cut fruits, Honeydew melon, Oscillating magnetic fields, Quality assessment, Subzero preservation.

Investigation of the Effect of Oscillating Magnetic Field on Fresh-Cut Pineapple and Agar Gel as a Model Food During Supercooling Preservation

2019 ◽  
Vol 62 (5) ◽  
pp. 1155-1161 ◽  
Author(s):  
Taiyoung Kang ◽  
Jae-Young Her ◽  
Raymond Hoptowit ◽  
Marisa M. Wall ◽  
Soojin Jun
Keyword(s):  
Magnetic Field ◽  
Ice Nucleation ◽  
Cellular Damage ◽  
Subzero Temperature ◽  
Crystal Formation ◽  
Agar Gel ◽  
Supercooled State ◽  
Model Food ◽  
Oscillating Magnetic Field ◽  
Fresh Cut

Abstract. In this study, the effect of an oscillating magnetic field (OMF) on the supercooling of fresh-cut pineapple and agar gel was investigated. The pineapple was preserved in a supercooled state at -7°C, and its supercooled state was maintained for 14 days with the presence of the OMF, whereas the untreated sample was spontaneously nucleated within 24 h. Agar gel was prepared as equivalent to the soluble solids content of pineapple and showed a comparable supercooling behavior when exposed to a similar OMF treatment. Examination of the microstructures showed that cellular damage due to ice crystal formation did not occur in the supercooled pineapple and agar gel, implying that the OMF successfully inhibited ice nucleation during supercooling. The weight losses of pineapple samples preserved with refrigeration, freezing, and supercooling for 14 days were determined to be 7.3%, 23.8%, and 0.8%, respectively. Furthermore, the visual appearance showed that supercooling effectively prolonged the shelf-life of pineapple without freezing damage. The results suggest that the developed OMF technology can inhibit ice nucleation during supercooling and can be used to preserve fresh-cut fruits at subzero temperature while ensuring the food quality. In addition, a solid model food could be used as a substitute for predicting the supercooling behavior of food products. Keywords: Food preservation, Fresh-cut fruit, Oscillating magnetic field, Pineapple, Supercooling.

scholarly journals Edible coatings based on cassava starch, salicylic acid and essential oils for preservation of fresh-cut mango

2021 ◽  
Vol 74 (1) ◽  
Author(s):  
Stalin Santacruz
Keyword(s):  
Salicylic Acid ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Penetration Force ◽  
Fresh Cut ◽  
Microbiological Analyses ◽  
Acid Coating ◽  
Instrumental Texture

Mango has a short shelf-life after harvesting. The use of edible coatings on the elaboration of minimally processed mango is an alternative for its commercialization. In the present work edible coatings based on chitosan, starch-salicylic acid and starch-cinnamaldehyde-thymol were applied to fresh cut-mango. Weight loss, soluble solids, titratable acidity, color and microbiological analyses were studied along storage for 12 days at 8 °C and 90% relative humidity. Titratable acidity was the highest for mangoes coated with chitosan and the lowest was for starch-salicylic acid coating. Regarding instrumental texture, fruit coated with chitosan showed a higher penetration force compared to fruit coated with starch and uncoated samples. Microbiological results showed that all coated mangoes inhibited growing of fungi and yeast whereas uncoated samples showed an increase of both microorganisms along 12 days of storage period. 

scholarly journals IMPROVING THE QUALITY OF FRESH-CUT WATERMELON THROUGH GRAFTING AND ROOTSTOCK SELECTION

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 871d-871 ◽  
Author(s):  
Warren Roberts ◽  
Benny D. Bruton ◽  
Thomas W. Popham ◽  
Wayne W. Fish
Keyword(s):  
Sugar Content ◽  
Storage Period ◽  
Bacterial Count ◽  
Soluble Solids ◽  
Research Station ◽  
Soluble Solids Content ◽  
Lycopene Content ◽  
Fresh Cut ◽  
Solids Content

The shelf life and over-all quality of fresh-cut watermelon from two cultivars grafted onto four rootstocks were compared with fresh-cut fruit from the nongrafted cultivars. Fresh-cut cubic pieces of about 4.5 cm per side were prepared from ripe watermelons grown at the Lane Research Station and were stored at 5 °C in 35-oz PETE containers. Quality attributes of firmness, soluble solids content, lycopene content, and bacterial counts of the pieces were measured after 0, 5, and 10 days of storage. Sugar content of the cut fruit was independent of rootstock and remained constant over the ten days of storage. Lycopene content of the fruit decreased by 5% to 10% during the storage period, regardless of treatment. Bacterial count on the fruit from all treatments remained low and variable during the ten days at 5 °C. Firmness of cut pieces from fruit originating from the grafted plants was dependent upon the rootstock employed, and melons from grafted plants possessed firmer fruit than did those from the nongrafted plants. Overall, the firmness of fruit from all sources decreased 20% to 30% during the ten days of cold storage. However, the firmness of fruit from some of the rootstocks after 10 days of storage was equal to or significantly higher than that of the fruit from nongrafted plants when it was initially cut. Thus, these studies suggest that grafting to a proper rootstock will produce fresh-cut watermelon that is equal in sweetness and lycopene content to its nongrafted counterpart, but it will possess greater crispness throughout its storage on the supermarket shelf.

scholarly journals Sprayable 1-MCP Effects on Maturity and Quality of Apple Fruit at Harvest and After Storage: The New York Experience

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 978A-978 ◽  
Author(s):  
Chris B. Watkins ◽  
Jacqueline F. Nock ◽  
Tarek Wardeh
Keyword(s):  
New York ◽  
Ethylene Production ◽  
Storage Period ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Quality Factors ◽  
Solids Concentration ◽  
Harvest Dates ◽  
Spray Timing

A sprayable formulation of 1-MCP (250 μL·L-1) and 1% oil adjuvant was applied to `McIntosh' and `Empire' apple trees 24, 14, and 7 days prior to anticipated optimum harvest dates (early, mid-, and late-spray timings, respectively), and fruit harvested sequentially over 2 to 3 weeks from this date. At harvest, internal ethylene concentrations (IEC), percentage of blush, starch indices, firmness, and soluble solids concentration (SSC) were measured, as well as ethylene production of fruit maintained for 7 days at 20 °C. Additional fruit were stored in air (0.5 °C) with or without postharvest 1-MCP treatment. Preharvest drop of `McIntosh' apples was also measured. Quality of these fruit was assessed at intervals for up to 4.5 months (`McIntosh') or 6 months (`Empire'). All spray timing resulted in marked delays of preharvest drop. For both cultivars, increases of IEC were inhibited or delayed by sprayable 1-MCP treatment, but effects on other maturity and quality factors were small. Ethylene production of treated fruit was lower than that of untreated fruit. The effects of sprayable 1-MCP on IEC and firmness were maintained during storage, but the longetivity of these effects was affected by cultivar, spray timing, and storage period. Postharvest application of 1-MCP further inhibited IEC and maintained firmness of the fruit during storage. These experiments show that sprayable 1-MCP may be a valuable tool to manipulate both pre- and postharvest responses of apple fruit. However, with the formulation used in these experiments, phytotoxicity, primarily as damage around lenticel areas, was observed at harvest indicating that further development of the formulation is necessary for industry use.

scholarly journals Modified atmosphere in minimally processed cauliflower conservation and quality

2017 ◽  
Vol 38 (6) ◽  
pp. 3549
Author(s):  
Karina Aparecida Furlaneto ◽  
Flávia Aparecida de Carvalho Mariano-Nasser ◽  
Juliana Arruda Ramos ◽  
Giovanna Alencar Lundgren ◽  
Cibelli Magalhães Nuvolari ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Storage Period ◽  
Titratable Acidity ◽  
Expanded Polystyrene ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Sodium Hypochlorite Solution ◽  
Microbiological Analysis ◽  
Minimally Processed ◽  
Design Data

The objective of this work was to evaluate modified atmosphere effectiveness in minimally processed cauliflower aiming food safety maintenance for consumers, as conservation of product physical and chemical characteristics for better quality. Cauliflowers cv. Cindy were selected, washed, sanitized with sodium hypochlorite (200 mg L-1) and rinsed. After processing, they were immersed, one more time, in sodium hypochlorite solution (50 ppm) and dried by the air. Portions of 200 g were made and placed in different atmospheres: T1 = 0.05 % CO2 + 23 % O2; T2 = vacuum; T3 = tray of expanded polystyrene with polyvinyl chloride film (PVC) and T4 = 6 % CO2 + 4 % O2 + 90 % N2. The packages were stored in cold chamber at 5 ºC ± 1 and 85% ± 5 of relative humidity. Analysis were performed every two days and the evaluated traits were: loss of fresh mass, respiratory activity, soluble solids, titratable acidity, pH, reducing sugars, instrumental color, visual and microbiological analysis. The experimental design was completely randomized, in factorial design. Data were submitted to analysis of variance and means were compared using Tukey test at 5% of probability and regression analysis for storage period. Tray of expanded polystyrene with PVC delayed for two days product climacteric peak in relation to other modified atmosphere. Furthermore, it provided quality attributes maintenance. The best notes of visual appearance and the best intention of purchase were attributed to minimally processed cauliflower wrapped in modified atmosphere with 6% CO2. + 4% O2.

Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices

2021 ◽  
pp. 110541
Author(s):  
Taiyoung Kang ◽  
Youngsang You ◽  
Raymond Hoptowit ◽  
Marisa M. Wall ◽  
Soojin Jun
Keyword(s):  
Magnetic Field ◽  
Ice Nucleation ◽  
Oscillating Magnetic Field ◽  
Fresh Cut

scholarly journals Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study

2001 ◽  
Vol 64 (8) ◽  
pp. 1116-1121 ◽  
Author(s):  
BRITTA LEVERENTZ ◽  
WILLIAM S. CONWAY ◽  
ZEMPHIRA ALAVIDZE ◽  
WOJCIECH J. JANISIEWICZ ◽  
YORAM FUCHS ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Fruits And Vegetables ◽  
Safety Concern ◽  
Storage Period ◽  
Low Ph ◽  
Model Study ◽  
Apple Slices ◽  
Fresh Cut ◽  
Honeydew Melon

The preparation and distribution of fresh-cut produce is a rapidly developing industry that provides the consumer with convenient and nutritious food. However, fresh-cut fruits and vegetables may represent an increased food safety concern because of the absence or damage of peel and rind, which normally help reduce colonization of uncut produce with pathogenic bacteria. In this study, we found that Salmonella Enteritidis populations can (i) survive on fresh-cut melons and apples stored at 5°C, (ii) increase up to 2 log units on fresh-cut fruits stored at 10°C, and (iii) increase up to 5 log units at 20°C during a storage period of 168 h. In addition, we examined the effect of lytic, Salmonella-specific phages on reducing Salmonella numbers in experimentally contaminated fresh-cut melons and apples stored at various temperatures. We found that the phage mixture reduced Salmonella populations by approximately 3.5 logs on honeydew melon slices stored at 5 and 10°C and by approximately 2.5 logs on slices stored at 20°C, which is greater than the maximal amount achieved using chemical sanitizers. However, the phages did not significantly reduce Salmonella populations on the apple slices at any of the three temperatures. The titer of the phage preparation remained relatively stable on melon slices, whereas on apple slices the titer decreased to nondetectable levels in 48 h at all temperatures tested. Inactivation of phages, possibly by the acidic pH of apple slices (pH 4.2 versus pH 5.8 for melon slices), may have contributed to their inability to reduce Salmonella contamination in the apple slices. Higher phage concentrations and/or the use of low-pH-tolerant phage mutants may be required to increase the efficacy of the phage treatment in reducing Salmonella contamination of fresh-cut produce with a low pH.

scholarly journals Effect of Aloe Vera Gel Coating on the Quality of Banana Fruit During Storage

2021 ◽  
Vol 14(63) (2) ◽  
pp. 147-156
Author(s):  
Le Pham Tan QUOC ◽  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Aloe Vera ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Banana Fruit ◽  
Sensory Testing ◽  
Aloe Vera Gel

The major goal of this study was to investigate the effect of Aloe vera gel coating on the changes in the quality of bananas at room temperature (26–30oC). To evaluate the influence of different concentrations of gel, a set of experiments was designed that included solutions of Aloe vera gel diluted 1:2, 1:3, and 1:4 (v/v) with distilled water and uncoated bananas as controls. Changes in physicochemical properties were analyzed during the preservation time such as weight loss, reducing sugar, total soluble solids, acidity, sensory testing, and color parameters (L*, a*, b*). Microbiological analysis was evaluated in the last storage period. In general, bananas treated with Aloe vera gel can reduce the weight loss and improve the fruit color and sensory value of the product.

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

scholarly journals Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens

2003 ◽  
Vol 21 (4) ◽  
pp. 676-680 ◽  
Author(s):  
Celso L. Moretti ◽  
Alessandra L. Araújo ◽  
Leonora M. Mattos
Keyword(s):  
Vitamin C ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Chlorophyll ◽  
Minimally Processed ◽  
Total Vitamin ◽  
Collard Greens ◽  
Fresh Cut ◽  
Solids Content ◽  
And Control

Collard greens (Brassica oleracea var. acephala) "Manteiga" were harvested in commercial fields in Brasilia, Brazil, aiming to evaluate different oxygen, carbon dioxide and nitrogen combinations to extend the shelf life of the fresh-cut product. After harvest, leaves were taken to the postharvest laboratory, selected for external blemishes and minimally processed (3 mm thick) inside a cold room (13±2°C). After processing, fresh-cut collard greens were stored under two controlled atmosphere (CA) conditions (3% O2, 4% CO2; 5% O2, 5% CO2/balance N2), and normal air (control), at 5°C (95±2% RH), for six days. Daily, minimally processed collard greens were evaluated for total vitamin C, total chlorophyll, total soluble solids content, and titratable acidity. Total vitamin C content decreased for all treatments during the storage period. Storage under CA conditions delayed total vitamin C degradation for both atmospheres studied. At the end of the storage period, fresh-cut collard greens stored under 3% O2, 4% CO2 showed around 25% and 56% more vitamin C than the material stored under 5% O2, 5% CO2 and control, respectively. Total chlorophyll content decreased during the storage period. At the end of the experiment, fresh-cut collard greens stored under 3% O2, 4% CO2 showed 24% and 45% more total chlorophyll than the product stored under 5% O2, 5% CO2 and control, respectively. CA storage delayed organic acid degradation. On the sixth day, fresh-cut collard greens stored under 3% O2, 4% CO2 presented around 44% more organic acids than control. Total soluble solids content were not significantly affected.

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