Survey on packaging status and sensory quality of fresh-cut mushrooms from retail markets

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

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Effect of modified atmosphere packaging (MAP) and NatureSeal® treatment on the physico-chemical, microbiological, and sensory quality of fresh-cut d’Anjou pears

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2019.100454 ◽

2020 ◽

Vol 23 ◽

pp. 100454

Author(s):

Raafia Siddiq ◽

Rafael Auras ◽

Muhammad Siddiq ◽

Kirk D. Dolan ◽

Bruce Harte

Keyword(s):

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Physico Chemical ◽

Fresh Cut

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Microbial and Sensory Quality of Refrigerated Market Fryers1

Journal of Food Protection ◽

10.4315/0362-028x-54.9.704 ◽

1991 ◽

Vol 54 (9) ◽

pp. 704-717 ◽

Cited By ~ 2

Author(s):

YINGHWEI CHEN ◽

MARGY J. WOODBURN ◽

MARY W. KELSEY

Keyword(s):

Sensory Quality ◽

Narrow Range ◽

Retail Markets ◽

Microbial Counts ◽

Four Seasons ◽

Thermophilic Campylobacter ◽

Sensory Qualities ◽

The Mean ◽

Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

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Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2011.08.002 ◽

2012 ◽

Vol 63 (1) ◽

pp. 16-24 ◽

Cited By ~ 43

Author(s):

María V. Selma ◽

María C. Luna ◽

Ascensión Martínez-Sánchez ◽

Juan A. Tudela ◽

David Beltrán ◽

...

Keyword(s):

Lactuca Sativa ◽

Agricultural Production ◽

Sensory Quality ◽

Production Systems ◽

Microbiological Quality ◽

Bioactive Constituents ◽

Lactuca Sativa L ◽

Fresh Cut ◽

Agricultural Production Systems

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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2013.06.019 ◽

2013 ◽

Vol 86 ◽

pp. 73-84 ◽

Cited By ~ 26

Author(s):

Bao-Yu Zhang ◽

Simbarashe Samapundo ◽

Vasileios Pothakos ◽

Ilse de Baenst ◽

Göknur Sürengil ◽

...

Keyword(s):

Carbon Dioxide ◽

Sensory Quality ◽

High Oxygen ◽

Microbial Spoilage ◽

Fresh Cut ◽

Carbon Dioxide Levels

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Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe

HortScience ◽

10.21273/hortsci.39.4.806b ◽

2004 ◽

Vol 39 (4) ◽

pp. 806B-806

Author(s):

Robert A. Saftner* ◽

Judith A. Abbott ◽

Gene E. Lester

Keyword(s):

Fruit Quality ◽

Ethylene Production ◽

Soluble Solids ◽

Eating Quality ◽

Production Rates ◽

Breeding Lines ◽

Retail Markets ◽

Fresh Cut

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

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