Impact of different cut types on the quality of fresh-cut potatoes during storage

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

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Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

Ciência Rural ◽

10.1590/0103-8478cr20130307 ◽

2015 ◽

Vol 45 (3) ◽

pp. 386-391 ◽

Cited By ~ 3

Author(s):

Josuel Alfredo Vilela Pinto ◽

Márcio Renan Weber Schorr ◽

Fabio Rodrigo Thewes ◽

Deiverson Luiz Ceconi ◽

Vanderlei Both ◽

...

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Cold Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Postharvest Quality ◽

Table Grapes ◽

Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

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The Effect of Waxing Options on Shelf Life and Postharvest Quality of “ngowe” Mango Fruits under Different Storage Conditions

Advances in Agriculture ◽

10.1155/2019/5085636 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Benson Maina ◽

Jane Ambuko ◽

Margaret J. Hutchinson ◽

Willis O. Owino

Keyword(s):

Shelf Life ◽

Cold Storage ◽

Beta Carotene ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Postharvest Quality ◽

Mango Fruit ◽

Carotene Content

Mango is an economically important fruit crop but with a very short shelf life of about 4–9 days in ambient and between 2 and 3 weeks in cold storage. Extending the shelf life and marketing period of mango fruit requires application of quality preservation technologies. This study aimed at evaluating the effect of innovative waxing options on shelf life and postharvest quality of “ngowe” mango fruits stored under different storage conditions. A homogenous sample of mango fruits, variety “ngowe” harvested at mature green stage were subjected to two waxing treatments, namely Shellac or Decco wax™. The waxes were applied by dipping the fruits in wax for five seconds followed by air drying. The waxed fruits were then packed in carton boxes and stored either at ambient room temperature (25°C) or cold room (12°C). Random samples of three fruits from each treatment and storage conditions were taken for measurement of attributes associated with ripening after every 3 and 7 days for ambient and cold storage, respectively. These included cumulative weight loss, respiration, peel firmness, total soluble solids (TSS), total titratable acidity (TTA) and beta carotene content. Results from the study showed that waxing with either Shellac or Decco wax was effective in prolonging shelf life of “ngowe” mango fruits by 3 and 6 days in ambient and cold storage respectively. Untreated fruits in ambient storage lost 5.3% of the initial weight by day 7 compared to an average of 4.5% for the waxed fruit (day 10). Waxed fruits in ambient had low CO2 concentration (59.53 ml/kg hr) compared to a high (88.11 ml/kg hr) CO2 concentration for the untreated fruits. Similarly, other ripening related changes including brix, color, and firmness were significantly slowed down by waxing, especially under cold storage. Findings from this study show the effectiveness of waxing in delaying mango fruit ripening. Waxing can therefore be used to extend the shelf life and marketing period for mango fruit.

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Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

Agronomía Colombiana ◽

10.15446/agron.colomb.v37n3.76173 ◽

2019 ◽

Vol 37 (3) ◽

pp. 317-322 ◽

Cited By ~ 2

Author(s):

Alex López-Córdoba ◽

Andrea Aldana-Usme

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Shelf Life ◽

Sodium Alginate ◽

Titratable Acidity ◽

Soluble Solids ◽

Ananas Comosus ◽

Edible Coatings ◽

Minimally Processed ◽

Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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Pre-harvest application of salicylic acid influence physicochemical and quality characteristics of ‘Chimarrita’ peaches during cold storage

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i1.1899 ◽

2019 ◽

pp. 46

Author(s):

Jakellinye Miranda ◽

Suélen Braga de Andrade, Andressa Vighi Schiavon ◽

Pedro Luis Panisson Kaltbach Lemos ◽

Cláudia Simone Madruga Lima ◽

Marcelo Barbosa Malgarim

Keyword(s):

Salicylic Acid ◽

Shelf Life ◽

Cold Storage ◽

Room Temperature ◽

Soluble Solids ◽

Acid Solutions ◽

Post Harvest ◽

Hue Angle ◽

Cold Chamber

Peach is a climacteric highly-perishable fruit whose post-harvest preservation relies largely on cold storage. The combination of the last with other technologies allows to extend the shelf life of this product. One alternative is the utilization of salicylic acid, a natural compound involved in many physiological phenomena such as resistance against diseases and ripening. Considering these facts, the objective of the present work was to evaluate the effect of pre-harvest application of salicylic acid solutions on the quality of ‘Chimarrita’ peaches during post-harvest cold storage. The experiment was conducted at the Federal University of Pelotas/RS, in the campus of Capão do Leão/RS - Brazil. The application of salicylic acid solutions was performed by direct pulverization on the fruits, 30 days prior to harvest. The concentrations were: 0,0 (control); 1,0; 1,5; and 2,0 mM. After harvest, the fruits were stored in a cold chamber at 1,0 ± 0,5°C and 85-90% RH, for 30 days. The analyses were performed at the following cold storage periods (plus 2 days at room temperature of 20°C to all treatments, in order to simulate commercialization conditions): 10 (+2) days; 20 (+2) days; e 30 (+2) days. The variables evaluated were: mass loss (%); flesh firmness (N); DA index; color (L, a*, b* and hue angle); wooliness incidence (%); rot incidence (%); total soluble solids (°Brix); pH; titrable acidity (% of organic acids); and ratio. The salicylic acid doses and/or the cold storage periods had significant effects on all the evaluated parameters. For most of the parameters analyzed, the intermediate dosis of 1mM (and also 1,5mM) of salicilic acid showed the most promising results. Therefore, the application of salicylic acid solutions 30 days prior to harvest is a technique which can be combined to cold storage in order to shift the quality and the shelf-life of ‘Chimarrita’ peaches.

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Pre-Harvest Application of Plant Biostimulant on the Quality and Shelf-Life of Yellow Melon (Cucumis melo L.)

Journal of Agricultural Science ◽

10.5539/jas.v10n2p252 ◽

2018 ◽

Vol 10 (2) ◽

pp. 252 ◽

Cited By ~ 1

Author(s):

Edna M. M. Aroucha ◽

Cleiniane M. G. de Sousa ◽

José Francismar Medeiros ◽

Glêidson B. de Góes ◽

Iarajane B. do Nascimento ◽

...

Keyword(s):

Shelf Life ◽

Soluble Sugars ◽

Titratable Acidity ◽

Soluble Solids ◽

Internal Cavity ◽

Total Soluble Sugars ◽

Cold Chamber ◽

Cucumis Melo L ◽

Quality And Shelf Life ◽

Plot Design

The purpose this work was to evaluate the influence of pre-harvest application of plant biostimulant on the quality and shelf-life of melon. For this an experiment was established in the “Coopyfrutas”, located in Rio Grande do Norte state/Brazil. The treatments consisted of a combination of factors: melon cultivars (‘Goldex’ and ‘Iracema’) and pre-harvest application of plant biostimulant, Crop Set®, (with and without). At commercial maturity, some fruit of each treatment were sampled and analyzed and the others were stored in a cold chamber at 10±2 ºC and 80±2% relative humidity. The experiment was arranged in a completely randomized split-plot design. The plots consisted of cultivars and Crop Set® application and subplots of different storage time (0, 14, 21, 28, and 35 days after harvest) with eight replications. The characteristics evaluated were length, diameter, internal cavity, external and internal appearance, weight loss, fresh firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and total soluble sugars. Applications of plant biostimulant led to an increase in fruit length and diameter. It reduced fresh firmness and increased the pH of ‘Goldex’ fruit. The total soluble sugars reduced at 35 days of storage in the ‘Iracema’ fruit treated with plant biostimulant.

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The Effects of 1-Methylcyclopropene Treatment on the Fruit Quality of ‘Idared’ Apples during Storage and Transportation

Agriculture ◽

10.3390/agriculture10110490 ◽

2020 ◽

Vol 10 (11) ◽

pp. 490

Author(s):

Kazimierz Tomala ◽

Maria Małachowska ◽

Dominika Guzek ◽

Dominika Głąbska ◽

Krystyna Gutkowska

Keyword(s):

Shelf Life ◽

Gas Permeability ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Soluble Solids ◽

Low Oxygen ◽

Control Groups ◽

Long Distance ◽

Postharvest Treatment

1-Methylcyclopropene (1-MCP) is applied as an inhibitor of ethylene action, which is widely used in postharvest technology to prolong the shelf life of many fruits. The aim of the study was to assess the possibility to apply 1-MCP treatment to maintain the quality of ‘Idared’ apples for long-distance transportation. The studied apples were assessed in three groups: (I) 1-MCP postharvest treatment; (II) 1-MCP postharvest treatment with Modified Atmosphere Packaging (MAP) selected gas permeability bags; and (III) control groups (with neither 1-MCP treatment, nor dedicated packaging). Apples were subjected to storage in the Ultra Low Oxygen (ULO) chamber that was applied for 0 weeks, 10 weeks and 20 weeks (three periods of storage); simulated long-distance transport (6 weeks); and simulated distribution, which was applied for 0 days, 5 days, 10 days, and 15 days (4 periods of distribution). The obtained 36 groups (three postharvest treatments per three periods of storage per four periods of distribution) were analyzed to assess firmness, total soluble solids (TSS) and titratable acidity (TA). There were differences between firmness values for control groups and those with 1-MCP applied, which were characterized by higher values of firmness (p < 0.05). Groups with 1-MCP and MAP applied combined were characterized by higher values of TSS than control groups (p < 0.05). The majority of groups with 1-MCP applied alone were characterized by higher values of TA than control groups (p < 0.05), but values for samples attributed to 1-MCP and MAP combined were not higher than for 1-MCP alone. It may be concluded that 1-MCP applied postharvest contributed to higher results of firmness and TA of ‘Idared’ apples after long-distance transportation, but combining 1-MCP with MAP did not contribute to further differences for TA. However, for TSS the observed influence was inconclusive. It may be stated that 1-MCP is a beneficial treatment for ‘Idared’ apples for long-distance transportation as it prolongs their shelf life and improves firmness.

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The Effect of Nanocoatings Enriched with Essential Oils on ‘Rocha’ Pear Long Storage

Foods ◽

10.3390/foods9020240 ◽

2020 ◽

Vol 9 (2) ◽

pp. 240 ◽

Cited By ~ 3

Author(s):

Custódia Gago ◽

Rui Antão ◽

Cristino Dores ◽

Adriana Guerreiro ◽

Maria Graça Miguel ◽

...

Keyword(s):

Shelf Life ◽

Sodium Alginate ◽

Microbial Growth ◽

Titratable Acidity ◽

Soluble Solids ◽

Fruit Samples ◽

Solids Content ◽

Internal Browning ◽

Lemongrass Essential Oil

The effect of coating ‘Rocha’ pears with alginate-based nanoemulsions enriched with lemongrass essential oil (LG) or citral (Cit) was investigated. Fruit were treated with the nanoemulsions: sodium alginate 2% (w/w) + citral 1% (w/w) (Cit1%); sodium alginate 2% (w/w) + citral 2% (w/w) (Cit2%); sodium alginate 2% (w/w) + lemongrass 1.25% (w/w) (LG1.25%); sodium alginate 2% (w/w) + lemongrass 2.5% (w/w) (LG2.5%). Then, fruit were stored at 0 °C and at 95% relative humidity, for six months. Fruit samples were taken after two, four and six months, and then placed at 22 °C. Upon removal and after 7 d shelf-life, fruit were evaluated for colour CIE (L*, h◦), firmness, soluble solids content (SSC), titratable acidity (TA), weight loss, electrolytic leakage, microbial growth, symptoms of superficial scald and internal browning. All nanoemulsions had droplets in the nano range <500 nm, showed uniformity of particle size and stable dispersion. Cit-nanoemulsions had lower droplet size and higher stability than LG. No nanoemulsion showed cytotoxicity. Coatings reduced fruit colour evolution and preserved better firmness than control. After shelf-life, better firmness was found in LG-coated fruit. Coatings did not affect SSC and TA. Microbial growth was below the safety limits in all treatments. Fruit treated with LG-nanoemulsions did not show scald symptoms and panelists preferred LG1.25% coated fruit. Cit2% treated fruit showed the highest scald and internal browning symptoms, while LG1.25% did not show any disorders. This study suggests that LG-nanocoatings have the potential for preserving the quality of ‘Rocha’ pear.

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Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v10i2.8047 ◽

2020 ◽

Vol 10 (2) ◽

pp. 44-54

Author(s):

Flávia Della Lucia ◽

Eric Batista Ferreira ◽

Sandra Maria Oliveira Morais Veiga ◽

Luciana Azevedo ◽

Marcela Aparecida Miranda Moreira ◽

...

Keyword(s):

Storage Time ◽

Titratable Acidity ◽

Soluble Solids ◽

Physical Chemical ◽

Significant Difference ◽

Thermotolerant Coliforms ◽

Fresh Cut ◽

Annona Crassiflora ◽

Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

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Effect of Different Waxing Materials on the Quality and Shelf Life of Mysore Banana Variety

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2020/v12i130277 ◽

2020 ◽

pp. 1-11

Author(s):

P. Kumah ◽

P. K. Tandoh ◽

K. S. Konadu

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Value Chain ◽

Titratable Acidity ◽

Cassava Starch ◽

Fruit Weight ◽

Matter Content ◽

Soluble Solids ◽

Dry Matter Content ◽

Quality And Shelf Life

Banana is a climacteric fruit with a short shelf life. As a result, huge losses are incurred during handling in the value chain. The need to develop means of extending the shelf life and concomitantly maintaining the quality of the fruit after harvest has become very important. This study was conducted to determine the effects of two different edible waxing materials (beeswax and cassava starch) used as coatings on the quality and shelf life of Mysore banana. The study was conducted in the laboratory at the Department of Horticulture, Kwame Nkrumah University of Science and Technology–Kumasi. The experiment was laid out in a simple completely randomized design (CRD) and replicated three (3) times with three treatments (beeswax, cassava starch and a control). Parameters studied were: fruit weight loss, firmness, peel colour, pulp-to-peel ratio, moisture content (MC), dry matter content (DMC), total titratable acidity (TTA), total soluble solids (TSS), pH, green life and shelf life. The results showed beeswax and cassava starch had no significant effect (P>0.01) on peel colour, fruit firmness, TTA, TSS, DMC, MC and green life. Beeswax, however, kept weight loss minimal, and reduced TSS and the pulp-to-peel ratio of the fruits during storage. We conclude that beeswax was the best treatment in terms of waxing Mysore banana fruits to maintained its quality and ultimately prolonged its shelf life by about four (4) days more than the control.

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