scholarly journals Effects of Edible Coatings on Sensory Quality of Minimally Processed Carrot

2018 ◽  
Vol 16 (SPL) ◽  
pp. 41-46
Author(s):  
Durango-Villadiego Alba ◽  
elez-Hernandez Gabriel ◽  
Soares Soares ◽  
Soares Nilda
Keyword(s):  
Sensory Quality ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals INFLUENCE OF OPERATING CONDITIONS ON SENSORY QUALITY OF MINIMALLY PROCESSED OSMOTICALLY DEHYDRATED GUAVA

2003 ◽  
Vol 26 (2) ◽  
pp. 91-103 ◽  
Author(s):  
GLORIA PANADÉS ◽  
AMPARO CHIRALT ◽  
PEDRO FITO ◽  
IVANIA RODRÍGUEZ ◽  
MARAGARITA NUÑEZ ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Operating Conditions ◽  
Minimally Processed

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

2013 ◽  
Vol 81 ◽  
pp. 29-36 ◽  
Author(s):  
S. Benítez ◽  
I. Achaerandio ◽  
F. Sepulcre ◽  
M. Pujolà
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Effect of Starch-Based Edible Coatings on Quality of Minimally Processed Pummelo (Citrus maximaMerr.)

2011 ◽  
Vol 11 (4) ◽  
pp. 410-423 ◽  
Author(s):  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Phurisa Tussavil ◽  
Nattapol Kaisangsri ◽  
Frank B. Matta
Keyword(s):  
Edible Coatings ◽  
Minimally Processed

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.

Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 13-19 ◽  
Author(s):  
B.C. Benedetti ◽  
P. Gómez ◽  
M. Martins ◽  
A. Conesa ◽  
F. Artés
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Water Solution ◽  
Controlled Atmosphere ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Legal Limits ◽  
Cold Room ◽  
Atmosphere Storage

The effects of controlled atmosphere (CA) storage of whole Galia melon on its physical, chemical, and sensory quality after minimal processing were evaluated. High quality fruits washed with 200 mg/L NaClO water solution were stored at 8 °C and 95% RH under CA of 4 kPa O2 + 15 kPa CO2 (T1), 4 kPa O 2 + 10 kPa CO2 (T2) and 21 kPa O2 + 0 kPa CO 2 (T3, air as control). Melons were removed from CA after 10 and 28 days, kept in air at 5 °C for 24 h and then minimally processed in a disinfected cold room at 5 °C. Trapezoidal sections were washed with 100 mg/L NaClO, rinsed and drained. Melon pieces were placed in polypropylene (PP) trays which were heat sealed with an oriented PP film of 35 μm thickness and stored at 5 °C. After 9 days the atmosphere within packages was dependent of pre-storage time, but very similar for the three pre-storage CA treatments: around 2 kPa O2 + 21 kPa CO2 for those stored 10 days and 3 kPa O2 + 31 kPa CO2 for those stored during 28 days. Overall quality of minimally processed Galia melon was affected by pre-processing conditions. Trapezoidal sections obtained from melons previously stored during 28 days at 8 °C under 4 kPa O2 + 15 kPa CO 2 and MAP stored for 7 days at 5 °C showed the highest firmness and the best sensory quality. However, for all the cases, microbial counts were over the legal limits. Alternative disinfection procedures should be developed to guarantee safety of the product.

Changes in Sensory Quality of Minimally Processed Cantaloupe Stored in Controlled Atmospheres

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 458d-458
Author(s):  
Silvina I. Portela ◽  
Marita I. Cantwell
Keyword(s):  
Sensory Quality ◽  
Visual Quality ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Controlled Atmospheres ◽  
Microbial Counts ◽  
Color Changes ◽  
Additional Control

The effects of a range of controlled atmospheres (CA) on sensory quality and acetaldehyde and ethanol concentrations in minimally processed cantaloupe melon were studied. Cylinders (1.8 diam × 3.5–4.0 cm) were prepared from cantaloupe melons cv. Durango harvested at commercial maturity. Pieces were stored in air or six CA (1.5 and 3% O2, air + 7.5 or 15% CO2, and 3% O2 + 7.5 or 15% CO2) for 15 days at 5 °C. After 9 days of storage, the pieces stored at 5 °C were firm, had high chroma values and visual quality and aroma scores, and low decay and off-odor scores. Elevated CO2 concentrations reduced microbial counts and the combination of CO2 with 3% O2 provided additional control. All CA treatments with CO2 maintained visual quality above the limits of salability at 15 days, while quality of air-stored pieces was poor. The same CA also reduced loss of typical cantaloupe aroma and development of off-odors. Acetaldehyde concentrations increased after 9 days, but then declined. Ethanol levels increased linearly with time in pieces stored in low O2 alone or with CO2. Pieces stored in CA had higher soluble solids than those stored in air. Pieces prepared with a sharp borer maintained visual quality scores longer than those prepared with a blunt borer due to the development of surface translucency and color changes. The sharpness of the borers did not affect the development of decay nor the loss of characteristic aroma.

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