scholarly journals Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper

2016 ◽  
Vol 12 (15) ◽  
pp. 406
Author(s):  
Diana Frezza ◽  
Aina M. Pons Miquel ◽  
Veronica Logegaray ◽  
Adrian P. Leon ◽  
Angel Chiesa, D.
Keyword(s):  
Storage Period ◽  
Visual Quality ◽  
Sweet Pepper ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Gas Concentration ◽  
Lower Size ◽  
Effect Of Light

The aim of this study was to evaluate the effect of two light environments on two maturity stages of sweet pepper and the postharvest behavior of minimally processed product using passive modified atmosphere. The size and fruit morphology were measured at harvest. Overall visual quality, gas concentration inside the bags, weight loss, soluble solids, firmness, electrolyte leakage, carotenoids and ascorbic acid were determined during the storage period. Results showed that quality parameters were affected by radiation and processing. Shaded pepper fruits showed higher water content and lower size compared to fruits exposed to full radiation. Fruit nutritional value was maintained, but after six days was not marketable. Visual quality of intact fruit was not affected without differences between treatments. Shelf life processed red fruits as julienne was reduced, being the worst performing during storage. Post-harvest visual quality was in relation to gases composition (O2 and CO2) inside the trays.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

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.

Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit

2003 ◽  
Vol 43 (2) ◽  
pp. 177 ◽  
Author(s):  
A. S. Budu ◽  
D. C. Joyce
Keyword(s):  
Ascorbic Acid ◽  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Acid Treatment ◽  
Visual Quality ◽  
Quality Parameters ◽  
Quality Level ◽  
Minimally Processed ◽  
Pineapple Fruit

Rapid deterioration is a problem with minimally processed pineapple fruit. Effects of 1-methylcyclopropene treatment with or without ascorbic acid treatment on respiration rate, browning and other quality parameters were investigated for minimally processed fruit stored at 4.5°C for 12 days in air. 1-methylcyclopropene treatment reduced respiration rate and browning, and maintained more acceptable visual quality in pineapple fruit slices. 1-methylcyclopropene-treated pineapple fruit slices reached an unacceptable visual quality level after day 8. In contrast, untreated slices were unacceptable after 4 days storage. Respiration rate was reduced from about 5.8 mL CO2/kg.h in control fruit to about 4.8–5.0 mL CO2/kg.h in 1-methylcyclopropene-treated fruit at 12 days. Lightness of control pineapple slices reduced from L* 77 to 65 over 12 days, while 1-methylcyclopropene-treated fruits remained at about L* 72. 1-methylcyclopropene treatment increased electrolyte leakage from pineapple slices. Apart from further suppression of respiration rate, there was no benefit of using 1-methylcyclopropene at above 1.0 μL/L. 1-methylcyclopropene treatment reduced ascorbic acid loss from 44% for untreated fruit to 29% for 1-methylcyclopropene-treated fruit at the end of the 12-day storage. An additive effect of 1-methylcyclopropene treatment was recorded for pineapple fruit slices dipped in 2% (w/v) ascorbic acid solution for 3 min. Ascorbic acid treatment resulted in reduced browning, electrolyte leakage and fruit softening. Therefore, 1-methylcyclopropene treatment helps maintain the quality of minimally processed pineapple fruit at least partially by reducing the hydrolysis of endogenous ascorbic acid.

scholarly journals Effect of antioxidants and pH on browning and firmness of minimally processed eggplant

2020 ◽  
Vol 48 (1) ◽  
pp. 79-89
Author(s):  
Diana P. USCANGA-SOSA ◽  
María B. PÉREZ-GAGO ◽  
Fernando C. GÓMEZ-MERINO ◽  
José A. HERRERA-CORREDOR ◽  
Aleida S. HERNÁNDEZ-CÁZARES ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Storage Period ◽  
Visual Quality ◽  
Minimally Processed ◽  
Polyphenol Oxidase Activity ◽  
Minimal Processing ◽  
Visual Evaluation

Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5 with generally recognized as safe substances, mantaining the quality of minimally processed eggplant stored at 5 °C for 6 d. Water was used as a control. The color, firmness, polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the pH of the medium.

scholarly journals Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

2015 ◽  
Vol 4 (5) ◽  
pp. 157
Author(s):  
Fabíola Gonçalves da COSTA ◽  
Adelino Cunha Neto ◽  
Luiz José Rodrigues ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Fruits And Vegetables ◽  
Soluble Solids ◽  
Foreign Matter ◽  
Minimally Processed ◽  
Mato Grosso ◽  
Modern Times ◽  
Brazilian Legislation ◽  
Processed Products ◽  
Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

scholarly journals Assessment of Visual Quality in Eyes with Forme Fruste Keratoconus and Mild and Moderate Keratoconus Based on Optical Quality Analysis System II Parameters

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Zhonghao Ren ◽  
Liyan Xu ◽  
Qi Fan ◽  
Kaili Yang ◽  
Shengwei Ren ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Visual Quality ◽  
Quality Parameters ◽  
Optical Quality ◽  
Normal Group ◽  
Quality Analysis ◽  
Significant Difference ◽  
Analysis System ◽  
Forme Fruste Keratoconus

Purpose. The study aimed to evaluate the visual quality of forme fruste keratoconus (FFK) and mild and moderate keratoconus by using an optical quality analysis system II (OQAS-II) and to explore the correlation between optical quality parameters and the disease progression. Methods. Twenty-one normal eyes, twenty-one FFK eyes, twenty-one mild keratoconus eyes, and twenty-one moderate keratoconus eyes were included in this prospective study. The optical quality parameters, such as object scatter index (OSI), modulation transfer function cutoff (MTF cutoff), strehl ratio (SR), and OQAS-II values at contrasts of 100% (OV-100), 20% (OV-20), and 9% (OV-9), were measured by OQAS-II. The repeatability of these parameters was analyzed by intraclass correlation coefficient (ICC), repeatability coefficient (RC), and coefficient of variation (CVw). Correlations between optical quality parameters and mean central keratometry readings (Kmean) were evaluated. The sensitivity and specificity of the parameters were analyzed using the receiver operating characteristic (ROC). Results. All the optical quality parameters among four groups showed good repeatability (all ICC≥0.75). The MTF cutoff, SR, OV-100, OV-20, OV-9 in FFK, mild and moderate keratoconus eyes were significantly lower than those in the normal group (all P<0.05). The ROC analyses of the MTF cutoff, SR, OV-100, OV-20, and OV-9 showed significant area under the curve (AUC) in discriminating FFK form normal, mild keratoconus from FFK, and moderate keratoconus from mild keratoconus (all P<0.05). The OSI in mild and moderate keratoconus eyes were significantly higher than that in FFK and normal group (all P<0.05), while the OSI showed no significant difference between the FFK group and normal group (P>0.05). The ROC analyses of the OSI showed significant AUC in discriminating mild keratoconus from FFK and moderate keratoconus from mild keratoconus (all P<0.05). In addition, the MTF cutoff was closely correlated to Kmean in keratoconus eyes (r = −0.710, P<0.001). Conclusion. The repeatability of OQAS-II is good in measuring visual quality of normal as well as FFK, mild, and moderate keratoconus. The visual quality of the FFK, mild, and moderate keratoconus is worse than that in normal eyes. The OQAS-II has the potential value in screening FFK from normal eyes and might be a useful tool for evaluating the progression of keratoconus.

scholarly journals Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 49-54 ◽  
Author(s):  
S. Nogales-Delgado ◽  
A.M. Fernández-León ◽  
J. Delgado-Adámez ◽  
M.T. Hernández-Méndez ◽  
D. Bohoyo-Gil
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Storage Period ◽  
Good Alternative ◽  
Sensory Attributes ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4&ordm;C, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product. &nbsp;

scholarly journals AVALIAÇÃO DA QUALIDADE DE LARANJA PÊRA APÓS ARMAZENAMENTO COM ETILENO

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
JORGE JOSÉ DO VALE OLIVEIRA ◽  
MARIA CECÍLIA DE FIGUEIREDO TOLEDO ◽  
JOSÉ MARIA MONTEIRO SIGRIST ◽  
KATUMI YOTSUYANAGI ◽  
IVÂNIA ATHIÉ
Keyword(s):  
Relative Humidity ◽  
Storage Period ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Before And After ◽  
Orange Fruit

Laranjas da variedade Pêra, previamente armazenadas durante três dias, com e sem etileno foram pulverizadas com Imazalil, Tiabendazol e a mistura de ambos, formulados ou não com cera. Em seguida, foram mantidas durante 25 dias a 4ºC ± 2ºC/90% ± 5% de umidade relativa, sendo avaliados parâmetros de qualidade da laranja, antes e ao final do armazenamento. Com exceção do atributo cor não ocorreram diferenças estatisticamente significativas nos demais parâmetros químicos e físico-químicos, independente da exposição ao etileno. O etileno foi eficiente no desverdecimento de laranjas, sem comprometer seus atributos de qualidade, e o tratamento posterior com cera contribuiu para manter inalterado o padrão de cor obtido. EVALUATION OF THE QUALITY OF PÊRA ORANGE FRUIT AFTER STORAGE IN ETHYLENE Abstract Oranges of the variety Pêra previously stored during three days with and without ethylene were sprayed with Imazalil, Thiabendazole and a mixture of both fungicides, formulated with and without wax. Following this treatment the fruits were stored during 25 days at 4ºC ± 2ºC / 90% ± 5% of relative humidity, parameters related to orange quality were evaluated before and after the storage period. With exception of the attribute color, no significative statistically differences were observed in the chemical and physical-chemical parameters, independent of the exposure to ethylene. The ethylene was effective for the degreening of orange with no action on the quality parameters. The further treatment with wax contributed to maintain the pattern of colour unchanged.

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