INTEGRATED EFFECT OF ASCORBIC ACID, CITRIC ACID AND CALCIUM LACTATE ON QUALITY AND SHELF-LIFE OF FRESH-CUT PAPAYA CUBES

The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 °C. Microbial counts of the enzyme-peeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 °C with the 20% CO2 atmosphere being most effective. High CO2 atmospheres did not affect the number of bacterial and fungal species detected in the persimmon slices. The surface color, expressed as C* values, of the peeled side of enzyme-peeled slices was lower in high CO2 than in air after 6 days of CA storage. In contrast, C* values at the cut side were higher for slices stored in 20% CO2 than in air on Day 6. High CO2 atmospheres did not affect other quality of enzyme-peeled slices such as texture, pH, sugar content, and total ascorbic acid content. Based on the optimum 20% CO2 concentration in a CA, enzyme-peeled slices were stored in a MAP flushed with either air or 20% CO2 for 4 days at 10 °C. The CO2 concentration approached an equilibrium of either 5% or 10% after 3 days of storage in packages flushed with either air or 20% CO2, respectively, and the O2 decreased to ≈10% in both packages. Adding 20% CO2 to the MAP was effective in reducing the growth of mesophiles and coliforms but not fungi in enzyme-peeled persimmon slices throughout 4 days of storage. The diversity of bacterial and fungal flora was partially similar between packages flushed with air and 20% CO2. Texture, pH, surface color, sugar content, and total ascorbic acid content of enzyme-peeled persimmon slices were unaffected by air or 20% CO2 as the flushing gas, except that C* values of the enzymatically peeled side on Day 4 were lower for slices flushed with 20% CO2 than air. A 20% CO2 atmosphere is recommended for reducing the microbial population of enzyme-peeled persimmon slices stored at 10 °C and the shelf life of persimmon slices in an active MAP with 20% CO2 is 4 days at 10 °C.

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443 Postharvest Physiology and Quality Maintenance of Fresh-cut Pears

HortScience ◽

10.21273/hortsci.34.3.520f ◽

1999 ◽

Vol 34 (3) ◽

pp. 520F-521

Author(s):

James R. Gorny ◽

Adel A. Kader

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Negative Impact ◽

Fruit Size ◽

Calcium Content ◽

Calcium Lactate ◽

Storage Duration ◽

Controlled Atmospheres ◽

Fresh Cut ◽

Surface Browning

The optimal `Bartlett' pear ripeness stage for fresh-cut processing based on flesh firmness ranges between 44.5 and 58 N (10 and 13 lbf). Use of softer pears reduces postcutting life due to flesh browning. Firmer pears may have longer postcutting life but lack good flavor. Dipping pear slices in a mixture of 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate + 0.5 (w/v) cysteine (pH 7) for 5 min at 20 °C extended their shelf-life by inhibiting flesh softening and surface browning during storage at 0 °C for 10 days. After 3 days at 0 °C, ascorbic acid and cysteine residues dropped below detectable levels, while calcium content was double that of untreated slices. Preliminary sensory evaluation indicate no negative impact on flavor from this dip treatment. Exposure of intact pears to heat (35 or 40 °C) or controlled atmospheres (0.25 kPa O2 and/or 40 kPa CO2) for 24 or 48 h did not influence postcutting cut surface browning of pear slices. Storage of `Bartlett' pears at -1 °C in 2 kPa O2 (balance N2) resulted in longer postcutting life of the slices as compared to those made from air-stored pears at -1 °C. The longer the storage duration of whole pears, the shorter the shelf-life of their slices was. Fruit size did not affect the postcutting life of the pear slices, provided that they were treated with the ascorbic acid + calcium lactate + cysteine mixture. Untreated slices made from small pears exhibited surface browning faster than those made from large pears.

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Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant

Food Bioscience ◽

10.1016/j.fbio.2021.101302 ◽

2021 ◽

pp. 101302

Author(s):

Dan Wu ◽

Min Zhang ◽

Bhesh Bhandari ◽

Zhimei Guo

Keyword(s):

Shelf Life ◽

Combined Effects ◽

Chitosan Coating ◽

Fresh Cut ◽

Quality And Shelf Life

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EFFECT OF PRECUT SANITIZING DIP AND WATER JET CUTTING ON QUALITY AND SHELF-LIFE OF FRESH-CUT WATERMELON

Journal of Food Quality ◽

10.1111/j.1745-4557.2003.tb00263.x ◽

2003 ◽

Vol 26 (6) ◽

pp. 489-498 ◽

Cited By ~ 15

Author(s):

W.G. MCGLYNN ◽

D.D. BELLMER ◽

S.S. REILLY

Keyword(s):

Shelf Life ◽

Water Jet ◽

Water Jet Cutting ◽

Fresh Cut ◽

Quality And Shelf Life

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Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices

Foods ◽

10.3390/foods8120653 ◽

2019 ◽

Vol 8 (12) ◽

pp. 653 ◽

Cited By ~ 3

Author(s):

Rux ◽

Efe ◽

Ulrichs ◽

Huyskens-Keil ◽

Hassenberg ◽

...

Keyword(s):

Shelf Life ◽

Hot Water ◽

Negative Effects ◽

Short Term ◽

Chemical Treatments ◽

Sugar Syrup ◽

Apple Slices ◽

Fresh Cut ◽

Water Treatments ◽

Quality And Shelf Life

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.

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