Handling and processing of fresh-cut leafy vegetables

2021 ◽  
pp. 123-130
Author(s):  
S. Zheng ◽  
Q. Wang ◽  
J. Zuo
Keyword(s):  
Leafy Vegetables ◽  
Fresh Cut

Isolation and Pulsed-Field Gel Electrophoresis Typing of Listeria monocytogenes from Modified Atmosphere Packaged Fresh-Cut Vegetables Collected in Ireland

2006 ◽  
Vol 69 (10) ◽  
pp. 2524-2528 ◽  
Author(s):  
GILLIAN A. FRANCIS ◽  
DAVID O'BEIRNE
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Fruits And Vegetables ◽  
Pulsed Field Gel Electrophoresis ◽  
Leafy Vegetables ◽  
Modified Atmosphere ◽  
Pulsed Field ◽  
Fruit Samples ◽  
Fresh Cut ◽  
Pfge Profiles

The incidence of Listeria monocytogenes in modified atmosphere packaged fresh-cut fruits and vegetables from chill cabinets of a supermarket in Ireland was investigated over a 2-year period. Overall, 9.58% of fresh-cut produce was contaminated with Listeria spp. Various species of Listeria were isolated from samples, including L. monocytogenes, L. seeligeri, L. innocua, L. welshimeri, and L. ivanovii. No fruit samples contained detectable L. monocytogenes. Overall, a total of 21 L. monocytogenes isolates (2.9% of samples) were recovered from a range of products, including dry coleslaw mix (80% shredded cabbage and 20% shredded carrot), bean sprouts, and leafy vegetables such iceberg, romaine, and radicchio lettuce and mixed salad leaves (curly endive, escarole, and radicchio leaves). Dry coleslaw mix appeared to have the highest incidence of Listeria contamination (20%) compared with other products. Listeria contamination was more frequent (P < 0.05) during the summer and autumn months than during the winter and spring months. The 21 L. monocytogenes isolates were subsequently subtyped by genomic macrorestriction techniques using ApaI with pulsed-field gel electrophoresis (PFGE). PFGE of digested DNA produced bands of 79 to 518 kb. Four PFGE profiles were identified, and approximately 50% of the isolates were associated with profile 1. This study indicates that fresh-cut vegetables packaged under a modified atmosphere can support growth of numerous species of Listeria, including L. monocytogenes.

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

scholarly journals Effects of equipments and processing conditions on quality of fresh-cut produce

2018 ◽  
Vol 49 (3) ◽  
pp. 139-150
Author(s):  
Francisca Aba Ansah ◽  
Maria Luisa Amodio ◽  
Maria Lucia Valeria De Chiara ◽  
Giancarlo Colelli
Keyword(s):  
Global Market ◽  
Leafy Vegetables ◽  
Future Research ◽  
Processing Conditions ◽  
Minimal Processing ◽  
Wide Range ◽  
Fresh Cut ◽  
Precautionary Measures ◽  
Processed Products

A wide range of fresh conveniently packaged, minimally processed products are available on both local and global market in response to consumer demand for ready to eat food. Majority of these products are leafy vegetables, which are highly susceptible to quality changes during minimal processing operations (trimming, cutting, washing, drying, and packaging). Despite the available precautionary measures for maintaining quality attributes of raw and processed material, quality degradation due to minimally processing is unavoidable, also considering that a peeling, trimming and/or cutting operation is always present except than for baby leaves and small fruits. In addition, other operations as washing and drying are known to cause mechanical stresses and loss of sugars and nutrients. However, the extent to which quality is compromised depends on the produce and on the processing conditions, including equipment and their operational settings. This review aims to describe the main processing operations and equipment used, resuming the available information on their impact on final quality of fresh-cut products over storage, in order to identify areas for future research aiming to the enhancement of product quality

Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables

2017 ◽  
Vol 80 (2) ◽  
pp. 312-330 ◽  
Author(s):  
D. Gombas ◽  
Y. Luo ◽  
J. Brennan ◽  
G. Shergill ◽  
R. Petran ◽  
...  
Keyword(s):  
Food Production ◽  
Microbial Contamination ◽  
Operating Conditions ◽  
Wash Water ◽  
Leafy Vegetables ◽  
Cross Contamination ◽  
Worst Case ◽  
Preventive Control ◽  
Fresh Cut ◽  
The U.S

ABSTRACT The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.

Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid

2015 ◽  
Vol 208 ◽  
pp. 102-113 ◽  
Author(s):  
S. Van Haute ◽  
F. López-Gálvez ◽  
V.M. Gómez-López ◽  
Markus Eriksson ◽  
F. Devlieghere ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Peracetic Acid ◽  
Wash Water ◽  
Leafy Vegetables ◽  
Fresh Cut

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.

Effects of Cutting Methods on Qualities of Fresh-Cut Apples and Leafy Vegetables

2012 ◽  
Vol 19 (2) ◽  
pp. 173-177 ◽  
Author(s):  
Hun-Sik Chung ◽  
Moon-Cheol Jeong ◽  
Kwang-Deog Moon
Keyword(s):  
Leafy Vegetables ◽  
Fresh Cut
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