scholarly journals Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽  
2012 ◽  
Vol 71 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
Men de Sá Moreira de Souza Filho ◽  
Deborah dos Santos Garruti ◽  
Maria de Fátima Borges
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiratory Activity ◽  
Low Ph ◽  
The Other ◽  
Water Control ◽  
Minimally Processed ◽  
Ph Values ◽  
Physical Chemical ◽  
Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

scholarly journals Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

2015 ◽  
Vol 68 (2) ◽  
pp. 7679-7688
Author(s):  
Fabián Rico Rodríguez ◽  
Carolina Gutiérrez Cortés ◽  
Consuelo Díaz Moreno
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Minimally Processed ◽  
Color Changes ◽  
Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
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.

Effect of pH on Glycolate and Ammonia Excretion in L-MSO Treated Chlorella Cells

1987 ◽  
Vol 42 (5) ◽  
pp. 525-529
Author(s):  
Yoshihiro Shiraiwa ◽  
Georg H. Schmid
Keyword(s):  
Chlorella Vulgaris ◽  
Major Part ◽  
Ammonia Excretion ◽  
Low Ph ◽  
Final Concentration ◽  
The Other ◽  
Effect Of Ph ◽  
Photosynthetic Rates ◽  
Ph Values ◽  
Glycolate Metabolism

Abstract The effect of pH changes on the excretion of ammonia and glycolate from algal cells into the medium was investigated in L-MSO (final concentration, 0.5 mм) -treated High-and Low CO2-cells of Chlorella vulgaris 211-11 h. The excretion was analyzed in the condition in which the cells were continuously gassed with air at 25 °C. At the values tested, generally more ammonia was excreted in L-MSO-treated Low CO2-cells than in L-MSO treated High CO2-cells. In both kinds of algal cells more ammonia was excreted at low pH-values and absolutely no ammonia was excreted at pH 8. In the dark, no or only slight ammonia excretion was observed in both L-MSO-treated High and Low CO2-cells. Under all these conditions no or only very low glycolate excretion was observed in both L-MSO treated High and Low CO2-cells. In High CO2-cells rates of photosynthesis were high at pH 6 and lower at higher pH values. On the other hand Low CO2-cells showed practically little dependence of photosynthetic rates on the pH. This result might indicate that the major part of the ammonia excretion observed, was not due to the inhibition of photosynthesis at acid pH values. It is known that ammonia excretion in L-MSO treated algal cells is due to the inhibition of the refixation of ammonia which originates from the glycine-serine aminotransferase reaction in the glycolate pathway. Our results demonstrate that glycolate production and glycolate metabolism are more intense at low pH values when compared to high pH values. This is valid for both High and Low CO2-cells. Low CO2-cells in Chlorella vulgaris 211-11 h exhibit a more active glycolate metabolism than High CO2-cells.

scholarly journals Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 503 ◽  
Author(s):  
Kübra Sultan Özdemir ◽  
Vural Gökmen
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Stability ◽  
Storage Period ◽  
Edible Films ◽  
Refrigerated Storage ◽  
Water Control ◽  
Antimicrobial Substances ◽  
Fresh Cut ◽  
Acid Coating

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

scholarly journals pH-dependent interconversion of two forms of tyrosinase in human skin

1988 ◽  
Vol 252 (2) ◽  
pp. 481-487 ◽  
Author(s):  
R K Tripathi ◽  
C Chaya Devi ◽  
A Ramaiah
Keyword(s):  
Human Skin ◽  
Sodium Phosphate ◽  
Inhibitory Concentration ◽  
Low Ph ◽  
The Other ◽  
Gradual Change ◽  
Ph Values ◽  
Sodium Phosphate Buffer ◽  
Solubilized Enzyme ◽  
Ph Dependent

1. We have shown that the characteristic lag in cresolase activity of human skin tyrosinase at inhibitory concentration of tyrosine was absent at all pH values studied, i.e. pH 5.2, 5.7, 6.2 and 6.8, if the enzyme solubilized at low pH was used as the source of enzyme, but the same enzyme when dialysed against buffers of various pH values showed linear activity only at pH 5.2 and was not inhibited by excess tyrosine, whereas at higher pH values it exhibited a lag and inhibition by excess tyrosine. 2. However, the enzyme solubilized in buffer/detergent, pH 6.8, when dialysed against buffer of the same pH showed linear activity at pH 5.2 and non-linear activity at pH 6.8. 3. The water/detergent-solubilized enzyme from human skin melanosomes showed linear activity even at inhibitory concentrations of tyrosine at pH 5.2 and 6.8 up to 2 h, but acceleration of rate was observed after 2 h for the enzyme measured at pH 6.8. 4. After dialysis of the water/detergent-solubilized enzyme against double-glass-distilled water, it still exhibits linear activity at inhibitory concentration of tyrosines at pH 6.8 for the first 2 h, but the same enzyme when dialysed against 0.02 M-sodium phosphate buffer, pH 6.8, exhibits negligible activity up to 1/2 h, in contrast with considerable activity before dialysis during the same interval of time, but without any loss of activity at later intervals of incubation time. 5. On the basis of these results, it is concluded that the enzyme exists in at least two interconvertible forms, one without lag and inhibition by excess tyrosine and the other with lag and inhibition by excess tyrosine. These two forms are interconvertible only by gradual change in pH over a period of hours.

THE EFFECT OF NITROGEN AND PHOSPHORUS NUTRITION ON pH OF TOMATO

1966 ◽  
Vol 46 (6) ◽  
pp. 681-684 ◽  
Author(s):  
J. S. Matthews ◽  
L. G. Denby
Keyword(s):  
Low Ph ◽  
The Other ◽  
Phosphorus Nutrition ◽  
Nitrogen And Phosphorus ◽  
Tomato Fruits ◽  
High Ph ◽  
Ph Values ◽  
Low Levels ◽  
Nutrient Solutions

Tomato fruits, grown under glass in inert media, and supplied with nutrient solutions containing high and low levels of N and P, varied in pH from 4.21 to 4.61. Fruits from plants receiving low levels of both nutrients consistently had low pH values. Those from plants fed high levels of P or N had high pH whenever the level of the other element was not limiting.

scholarly journals Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Horticulturae ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 66 ◽  
Author(s):  
Claudia Miceli ◽  
Alessandra Moncada ◽  
Filippo Vetrano ◽  
Fabio D’Anna ◽  
Alessandro Miceli
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Leaf Color ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Borago Officinalis ◽  
Fresh Cut

Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn–winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg−1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage.

scholarly journals PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Rizwana . ◽  
Ruchi Sharma ◽  
Eram Rao ◽  
Tanya Luva Swer ◽  
Aparna Agarwal
Keyword(s):  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Low Temperature ◽  
Acid Solution ◽  
Shelf Life ◽  
Microbiological Analysis ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Fruit Samples

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

Sign in / Sign up

Export Citation Format

Share Document