EFFECT OF CITRIC ACID TREATMENT ON THE QUALITY OF FRESH-CUT PINEAPPLE

2011 ◽  
pp. 467-476 ◽  
Author(s):  
M.N. Latifah ◽  
O. Zaulia ◽  
M.P. Nur Aida ◽  
O. Fauziah ◽  
M. Hairiyah ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Treatment ◽  
Fresh Cut

scholarly journals Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 988
Author(s):  
Bernardo Pace ◽  
Imperatrice Capotorto ◽  
Michela Palumbo ◽  
Sergio Pelosi ◽  
Maria Cefola
Keyword(s):  
Citric Acid ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Packaging Material ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

Effect of citric acid combined with UV-C on the quality of fresh-cut apples

2016 ◽  
Vol 111 ◽  
pp. 126-131 ◽  
Author(s):  
Chen Chen ◽  
Wenzhong Hu ◽  
Yubo He ◽  
Aili Jiang ◽  
Ruidong Zhang
Keyword(s):  
Citric Acid ◽  
Fresh Cut ◽  
Uv C

Slightly acidic electrolyzed water combination with antioxidants and fumaric acid treatment to maintain the quality of fresh-cut bell peppers

LWT ◽  
2021 ◽  
pp. 111565
Author(s):  
Kandasamy Saravanakumar ◽  
Anbazhagan Sathiyaseelan ◽  
Arokia Vijaya Anand Mariadoss ◽  
Ramachandran Chelliah ◽  
Sukjin Shin ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Acid Treatment ◽  
Electrolyzed Water ◽  
Bell Peppers ◽  
Fresh Cut

scholarly journals Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 78 ◽  
Author(s):  
Guido Rux ◽  
Efecan Efe ◽  
Christian Ulrichs ◽  
Susanne Huyskens-Keil ◽  
Karin Hassenberg ◽  
...  
Keyword(s):  
Citric Acid ◽  
Water Treatment ◽  
Acid Solution ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
The Impact

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

scholarly journals Citric acid treatment reduces decay and maintains the postharvest quality of peach ( Prunus persica L.) fruit

2019 ◽  
Vol 7 (11) ◽  
pp. 3635-3643 ◽  
Author(s):  
Can Yang ◽  
Tao Chen ◽  
Borui Shen ◽  
Shuxia Sun ◽  
Haiyan Song ◽  
...  
Keyword(s):  
Citric Acid ◽  
Acid Treatment ◽  
Prunus Persica ◽  
Postharvest Quality
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