Application of acidic electrolyzed water combined with packaging to maintain quality and storage life of fresh-cut ‘Phulae’ pineapple

2017 ◽  
pp. 183-190
Author(s):  
J. Raiputta ◽  
S. Setha ◽  
K. Wangchai ◽  
P. Suthiluk
Keyword(s):  
Storage Life ◽  
Electrolyzed Water ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effect of the Combination of MCP and Sanitizer on Storage Life of Fresh-cut Cilantro

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 863B-863
Author(s):  
Ji Gang Kim* ◽  
Yaguang Luo ◽  
Yang Tao ◽  
Kenneth C. Gross
Keyword(s):  
Transmission Rate ◽  
Combined Treatment ◽  
Storage Life ◽  
Sodium Chlorite ◽  
Mixed Solution ◽  
Oxygen Transmission Rate ◽  
Color Changes ◽  
Ethylene Action ◽  
Fresh Cut ◽  
And Storage

The effects of 1-methylcyclopropene (MCP), sanitizer and their combination on ethylene action, microbial growth and storage life of fresh-cut cilantro were studied. Fresh cilantro was treated with 1.5 μL·L-1 MCP for 18 hours at 10 °C. The treated and nontreated cilantro leaves were cut and washed in water, chlorine, and mixed solution of sodium chlorite and citric acid (SANOVA). Samples were dried, packaged with 29.2μmol·kg-1 Pa s oxygen transmission rate films, and stored for 14 days at 5 °C. Results indicated that MCP affected respiration rate of fresh-cut cilantro and the headspace gas composition (O2 and CO2) of sample packages. The combined treatment had lower tissue electrolyte leakage and ethanol concentration, and delayed color changes during storage. SANOVA and the combination of MCP and SANOVA were effective in reducing aerobic microbial population and coliform population. Samples treated with MCP and SANOVA had good quality with high overall quality score at the end of storage.

Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper

2021 ◽  
Vol 353 ◽  
pp. 129408
Author(s):  
Yuan Liu ◽  
Jian Wang ◽  
Xuran Zhu ◽  
Yang Liu ◽  
Ming Cheng ◽  
...  
Keyword(s):  
Water Treatment ◽  
Electrolyzed Water ◽  
Pesticide Removal ◽  
Fresh Cut

EFFECT OF A CYTOKININ-LIKE COMPOUND (CPPU) ON KIWIFRUIT (ACTINIDIA DELICIOSA) RIPENING AND STORAGE LIFE

1995 ◽  
pp. 421-428 ◽  
Author(s):  
G. Costa ◽  
R. Biasi ◽  
S. Brigati ◽  
M. Morigi ◽  
E. Antognozzi
Keyword(s):  
Storage Life ◽  
Actinidia Deliciosa ◽  
And Storage

scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

scholarly journals Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

2015 ◽  
Vol 8 (1) ◽  
pp. 68
Author(s):  
B. Chutichudet ◽  
Prasit Chutichudet ◽  
Usana Trainoak
Keyword(s):  
Chlorophyll Content ◽  
Fruit Weight ◽  
Storage Life ◽  
Fruit Firmness ◽  
Mango Fruit ◽  
Chlorophyll Contents ◽  
Randomized Design ◽  
Fruit Decay ◽  
Completely Randomized Design ◽  
And Storage

<p>‘Maha Chanok’<strong> </strong>mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l<sup>-1</sup>) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l<sup>-1</sup><strong> </strong>1-MCP for 12 h.</p>

Bacteriology and Storage Life of Moisture-Enhanced Pork

2003 ◽  
Vol 66 (2) ◽  
pp. 293-299 ◽  
Author(s):  
VALERIE M. BOHAYCHUK ◽  
G. GORDON GREER
Keyword(s):  
Bacterial Contamination ◽  
Lemon Juice ◽  
Storage Life ◽  
Bacterial Populations ◽  
Psychrotrophic Bacteria ◽  
Injection Process ◽  
Spoilage Bacteria ◽  
The Impact ◽  
And Storage ◽  
Brine Injection

This study was undertaken to determine the impact of the moisture enhancement process on the bacterial contamination and storage life of vacuum-packaged pork loins. Bone-in and boneless pork loins injected with brine (sodium chloride, sodium phosphate, lemon juice) were obtained from a commercial processing facility and stored for 5 weeks in vacuum packaging at 2 and 5°C. At weekly intervals, samples were excised to determine numbers of spoilage bacteria and pathogens. The loins were subjectively evaluated by a sensory panel to quantify appearance and odor acceptability. Moisture-enhanced loins were initially contaminated with a population of psychrotrophic bacteria that was approximately 2 log units higher than that for noninjected boneless loins. This difference was largely due to contamination by larger numbers of pseudomonads in the brine-injected loins. There were no significant differences in the initial numbers of lactic acid bacteria, Enterobacteriaceae, or Brochothrix thermosphacta. Similar trends in spoilage bacterial populations were observed for moisture-enhanced loins with bones, but Enterobacteriaceae counts were also found to be approximately 1 log unit higher for the injected product. Brine-injected loins generally had larger bacterial numbers at each storage time, but there were no consistent injection treatment effects on bacterial growth. Brine injection did not affect color or odor deterioration, and the storage life for vacuum-packaged loins was the same as that for noninjected controls. The incidence of Listeria monocytogenes was 21% for control loins and 27% for moisture-enhanced loins. Although the brine injection process resulted in an increase in bacterial contamination, there was no evidence that this contamination would affect the storage life of vacuum-packaged loins, and further research is necessary to determine the significance of the increased incidence of L. monocytogenes.

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