scholarly journals Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures

2010 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
Adriano do N Simões ◽  
Mário Puiatti ◽  
Luiz CC Salomão ◽  
Paulo R Mosquim ◽  
Rolf Puschmann
Keyword(s):  
Amino Acids ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Collard Greens ◽  
Intact Leaves ◽  
Minimally Processed Vegetables

The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of degradation and/or use of chlorophyll, ascorbic acid, soluble sugars, and starch during storage were similar on minimally processed and intact leaves, independently of the storage temperature. On contrary, fresh mass loss was almost two fold larger in minimally processed leaves after nine days of storage, regardless of temperature. We also observed a transient increase in the content of soluble amino acids at the end of storage in minimally processed leaves. The increase in the storage temperature to 10°C enhanced the chemical variations both in minimally processed and intact leaves. As consequence, the rates of degradation and/or use of chlorophyll, ascorbic acid, sugars and starch mounted, and the accumulation of soluble amino acids was stimulated. We concluded that it is necessary to keep on searching for alternative packaging for minimally processed collard greens, and to associate it with storage at low temperatures, but mimicking distribution and commercialization conditions of the cold-chain. Thus, we can succeed in adequately reducing the physicochemical variations that induce quality losses in minimally processed vegetables.

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere

2017 ◽  
Vol 80 (5) ◽  
pp. 740-749 ◽  
Author(s):  
Nuria García-Martínez ◽  
Pedro Andreo-Martínez ◽  
Luis Almela ◽  
Lucía Guardiola ◽  
José A. Gabaldón
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Threshold Value ◽  
Plate Count ◽  
Vacuum Impregnation ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Sensory Qualities ◽  
Minimally Processed Vegetables

ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

scholarly journals Effects of packaging and duration on quality of minimally processed and unpitted litchi cv. ‘Mauritius’ under low storage temperature

Heliyon ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. e03229 ◽  
Author(s):  
Rebogile R. Mphahlele ◽  
Oluwafemi J. Caleb ◽  
Mduduzi E.K. Ngcobo
Keyword(s):  
Storage Temperature ◽  
Minimally Processed

Minimally Processed Vegetable Salads: Microbial Quality Evaluation

2007 ◽  
Vol 70 (5) ◽  
pp. 1277-1280 ◽  
Author(s):  
HANS FRÖDER ◽  
CECÍLIA GERALDES MARTINS ◽  
KATIA LEANI OLIVEIRA de SOUZA ◽  
MARIZA LANDGRAF ◽  
BERNADETTE D. G. M. FRANCO ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Positive Sample ◽  
Fecal Coliforms ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Minimally Processed ◽  
Increasing Demand ◽  
Minimally Processed Vegetables

The increasing demand for fresh fruits and vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables. Among the more common pathogenic microorganisms that can be transmitted to humans by these products are Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella. The aim of this study was to evaluate the microbial quality of a selection of minimally processed vegetables. A total of 181 samples of minimally processed leafy salads were collected from retailers in the city of Sao Paulo, Brazil. Counts of total coliforms, fecal coliforms, Enterobacteriaceae, psychrotrophic microorganisms, and Salmonella were conducted for 133 samples. L. monocytogenes was assessed in 181 samples using the BAX System and by plating the enrichment broth onto Palcam and Oxford agars. Suspected Listeria colonies were submitted to classical biochemical tests. Populations of psychrotrophic microorganisms >106 CFU/g were found in 51% of the 133 samples, and Enterobacteriaceae populations between 105 and 106 CFU/g were found in 42% of the samples. Fecal coliform concentrations higher than 102 CFU/g (Brazilian standard) were found in 97 (73%) of the samples, and Salmonella was detected in 4 (3%) of the samples. Two of the Salmonella-positive samples had <102 CFU/g concentrations of fecal coliforms. L. monocytogenes was detected in only 1 (0.6%) of the 181 samples examined. This positive sample was simultaneously detected by both methods. The other Listeria species identified by plating were L. welshimeri (one sample of curly lettuce) and L. innocua (2 samples of watercress). The results indicate that minimally processed vegetables had poor microbiological quality, and these products could be a vehicle for pathogens such as Salmonella and L. monocytogenes.

scholarly journals Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

2020 ◽  
Vol 9 (11) ◽  
pp. e62091110205
Author(s):  
Natália Reis Soares ◽  
Patrícia Nogueira Matos ◽  
Aline Andrade Reis ◽  
Fernanda de Azevedo Souza ◽  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Pectin Methylesterase ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Control Treatment ◽  
Cell Integrity ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Solids Content

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

scholarly journals MINIMAL PROCESSING OF ORGANIC APPLES BY DRYING - CONSUMER ACCEPTANCE

2020 ◽  
Vol 36 ◽  
pp. 99-105
Author(s):  
Andreea Stan ◽  
Mihai Frîncu ◽  
Marian Vintilă ◽  
Liliana Bădulescu
Keyword(s):  
Organic Agriculture ◽  
Low Temperatures ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Air Distribution ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Apple Varieties ◽  
Different Temperatures ◽  
Drying Technology

Sensory attributes like colour, flavour and texture are makers in the consumer's purchasing decision of minimally processed organic apples. Drying using low temperatures represent a simple and easy way for minimally processing of organic fruits, moreover this procedure is accepted in organic agriculture. The aim of this study is to establish the consumer acceptance of organic apples dried using two different temperatures and how they characterize the final product. In order to accomplish the proposed purpose, three organic apples cultivars ‘Rubinola’, ‘Topaz’ and ‘Gemini’ were sliced and dried in a professional dryer with air distribution, using temperatures like 35°C and 50°C. Consumer general impression regarding obtained dried organic apples was based on a questionnaire, which contain several questions about colour, flavour, texture and size, in two sessions organized during two different scientific events. Dried organic apples were tasted and evaluated by consumers of both genders with ages between 22 and 66 years old. The slice size of organic dried apples was preferred by over 50% of consumers for all apple varieties. Consumers preferred more the taste of ‘Gemini’ cv. apples dried at 50°C compared to those dried at 35°C. The consumer’s acceptance of minimally processed organic apples was oriented towards those dried at 50°C. Obtained results suggest that sensory attributes are very important in consumer acceptance of a minimally processed product by drying technology and more studies are required.

scholarly journals 517 Heat Treatments and Controlled Atmospheres Maintain Quality and Reduce the Inner Leaf Extension or “Telescoping” of Minimally Processed Green Onions

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484B-484
Author(s):  
G. Hong ◽  
M.I. Cantwell
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Heat Treatments ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Visual Appearance ◽  
Controlled Atmospheres ◽  
Heat Treated ◽  
Potential Benefits ◽  
Atmosphere Storage

Minimal processing of green onions (Allium cepa × A. fistulosum) involves trimming and removing damaged leaves, cutting of roots, and removal of the compressed stem. If the stem tissue is completely removed with the roots, the white inner leaf bases may extend, or “telescope,” during storage. Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates. To maintain high quality and to extend the shelf life of intact and minimally processed green onions, the potential benefits of heat treatments and controlled atmosphere storage were evaluated. Atmospheres of 0.1% to 0.2% O2 or 0.1% to 0.2% O2 containing 7.5% to 9.0% CO2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions. No CA treatment completely controlled “telescoping” at 5 °C. Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C. The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions. Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions. Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA.

scholarly journals Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

2007 ◽  
Vol 38 (4) ◽  
pp. 594-598 ◽  
Author(s):  
Silvia R. Pavan da Silva ◽  
Sylvia E. Frizzo Verdin ◽  
Dariane C. Pereira ◽  
Aline M. Schatkoski ◽  
Marilise B. Rott ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Porto Alegre ◽  
Minimally Processed ◽  
Minimally Processed Vegetables

scholarly journals Seed quality of Amburana cearensis (Allemão) A.C. Sm. (Fabaceae) is influenced by storage condition

2017 ◽  
Vol 39 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Marcelo do Nascimento Araujo ◽  
Marisol Ferraz ◽  
Fabiana Karla Araújo Américo ◽  
Fabrício Francisco Santos Silva ◽  
Bárbara França Dantas ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Reducing Sugars ◽  
Seed Quality ◽  
Germination Rate ◽  
Seedling Emergence ◽  
Soluble Sugars ◽  
Storage Condition ◽  
Storage Conditions ◽  
Total Soluble Sugars

Abstract: The aim of this study was to evaluate the effects of storage conditions on the germination of A. cearensis seeds. The experimental design was completely randomized into split plots over time with four replicates. The storage conditions of the airtight containers in the refrigerator and laboratory, paper bags in the laboratory and liquid nitrogen were assessed for 27 months. In the laboratory, we evaluated the germination, the germination rate, uniformity of germination, and total soluble and reducing sugars in the radicle. In the greenhouse, we evaluated seedling emergence, emergence rate and height of 30-day-old seedlings. Seeds stored in the refrigerator maintained a high initial germination rate, which decreased from the 21st month. Seeds stored in paper bags in the laboratory showed low emergence and small seedlings. Total soluble sugars and reducing sugars were mobilized when the seeds were stored at low temperatures. Thus, it is not advisable to store A. cearensis seeds in a laboratory environment without airtight containers. A. cearensis seeds kept in a refrigerated environment maintained their viability for at least two years.

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