scholarly journals 517 Heat Treatments and Controlled Atmospheres Maintain Quality and Reduce the Inner Leaf Extension or “Telescoping” of Minimally Processed Green Onions

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484B-484
Author(s):  
G. Hong ◽  
M.I. Cantwell
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Heat Treatments ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Visual Appearance ◽  
Controlled Atmospheres ◽  
Heat Treated ◽  
Potential Benefits ◽  
Atmosphere Storage

Minimal processing of green onions (Allium cepa × A. fistulosum) involves trimming and removing damaged leaves, cutting of roots, and removal of the compressed stem. If the stem tissue is completely removed with the roots, the white inner leaf bases may extend, or “telescope,” during storage. Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates. To maintain high quality and to extend the shelf life of intact and minimally processed green onions, the potential benefits of heat treatments and controlled atmosphere storage were evaluated. Atmospheres of 0.1% to 0.2% O2 or 0.1% to 0.2% O2 containing 7.5% to 9.0% CO2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions. No CA treatment completely controlled “telescoping” at 5 °C. Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C. The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions. Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions. Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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.

scholarly journals Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

2013 ◽  
Vol 33 (1) ◽  
pp. 84-92 ◽  
Author(s):  
Juliana da Silva Agostini ◽  
Silvana de Paula Quintão Scalon ◽  
Kesia Esther da Silva ◽  
Fernando Freitas de Lima ◽  
Ana Paula Esteves Gomes ◽  
...  
Keyword(s):  
Weight Loss ◽  
Edible Films ◽  
Gelatin Film ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Plastic Container ◽  
Visual Appearance ◽  
Microbiological Characteristics ◽  
Pvc Film

The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with the edible gelatin film During storage, there was a slight increase in Total Soluble Solids (TSS) for the treatments with greater weight loss and reduction in acidity and ascorbic acid, regardless of the packaging type. The microbial counts did not exceed the acceptable limits in the treatments; however, higher counts were observed at the end of storage. The minimally processed fruit packed in lidded polystyrene containers and polyethylene and PVC films kept their overall fresh visual appearance with a few physicochemical and microbiological changes up to the 8th day of storage.

scholarly journals Heat Treatments Control Extension Growth and Enhance Microbial Disinfection of Minimally Processed Green Onions

HortScience ◽  
2001 ◽  
Vol 36 (4) ◽  
pp. 732-737 ◽  
Author(s):  
M.I. Cantwell ◽  
G. Hong ◽  
T.V. Suslow
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Visual Quality ◽  
Heat Treatments ◽  
Extension Growth ◽  
Minimally Processed ◽  
Respiration Rates ◽  
Cutting Heat

Extension growth of minimally processed (removal of roots and compressed stem) green onions (Allium cepa L. × A. fistulosum L.) was greatly reduced by storage in air at 0 °C, while growth of 10-20 mm occurred at 5 °C over 10 days. Heat treatments of 52.5 and 55 -°C water for 4 and 2 min, respectively, were especially effective in reducing growth to less than 5 mm during 12-14 days at 5 °C. Growth was inhibited irrespective of whether the heat treatments were applied before or after cutting. Heat treatments resulted in higher average respiration rates during 12 days at 5 °C, but did not affect the overall visual quality or shelf life. Treatments with 52.5 °C water alone or in combination with different chlorine concentrations (50 to 400 mg·L-1 NaOCl, pH 7.0) were more effective than use of water or chlorine solutions at 20 °C for initial microbial disinfection.

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.

scholarly journals Controlled-atmosphere Storage of Sugar Peas

HortScience ◽  
1992 ◽  
Vol 27 (1) ◽  
pp. 39-41 ◽  
Author(s):  
Stacey L. Ontai ◽  
Robert E. Paull ◽  
Mikal E. Saltveit
Keyword(s):  
Storage Temperature ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Storage Conditions ◽  
Total Soluble Sugars ◽  
Controlled Atmosphere Storage ◽  
Controlled Atmospheres ◽  
Co Concentration ◽  
Before And After ◽  
Atmosphere Storage

Sugar peas (Pisum sativum var. saccharatum cv. Manoa Sugar) were stored for 14 or 21 days under controlled atmospheres (CA) of 21% or 2.4% O2, plus 0%, 2.6%, or 4.7% CO2 at 10 or 1C. Changes in appearance, weight, and in the concentrations of chlorophyll, total soluble sugars, insoluble solids, and soluble protein were evaluated before and after storage. After 14 days of storage at 10C there were minor changes in all indicators of quality under the various storage conditions, but the appearance of sugar peas was better under CA than under 21% O2. When quality was evaluated after 21 days, however, storage under CA at 10C was not as beneficial as storage in 21% O2, at 1C. Holding peas in 2.4% O2, for up to 3 weeks at l0C, a higher than recommended storage temperature, maintained better quality than 21% O2. Increasing the CO, concentration from 0% to 2.6% or 4.7% had no adverse effects on quality and had a beneficial effect in some treatments. Compared with storage in 21% O2, the appearance of the peas was better, the concentrations of chlorophyll and soluble sugar were maintained at higher levels, and the insoluble solids were decreased in all atmospheres with 2.4% O2. Appearance and concentrations of chlorophyll, soluble sugars, and proteins were maintained at 1C regardless of treatments.

scholarly journals 934 PB 524 HEAT TREATMENTS EXTEND THE SHELF-LIFE OF FRESH BROCCOLI

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 568b-568
Author(s):  
Charles F. Forney
Keyword(s):  
Shelf Life ◽  
Brassica Oleracea ◽  
Water Loss ◽  
Free Water ◽  
Heat Treatments ◽  
Hot Water ◽  
Delayed Senescence ◽  
Heat Treated ◽  
Water Treatments

Freshly harvested heads of `Cruiser' or `Paragon' broccoli (Brassica oleracea L. Italica group) were heat treated by holding in water for 1 to 40 min at 42, 45, 48, 50, or 52C. Control heads were held in air at 20C or in 25C water for 40 min. Controls turned yellow in about 3 days at 20C. Treatments at 42C delayed yellowing by 1 or 2 days, while treatments of 45, 48, 50, and 52C prevented yellowing up to 7 days at 20C. Hot water treatments had no effect on water loss of broccoli during storage. Incidence of decay was greater in treated broccoli stored wet compared to the dry control. However, when free water was removed by spinning following treatment, no difference in decay was observed. Treatment of broccoli at 52C for 3 or more min sometimes induced a distinct off-odor. When broccoli was held at 0C for 3 weeks following treatment no differences were observed between control and treated broccoli. However, when broccoli was warmed to 20C following storage at 0C, yellowing of treated broccoli was inhibited. Hot water treatments also delayed senescence at 20C when broccoli was treated following 3 weeks of storage at 0C.

scholarly journals Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Anibal Concha-Meyer ◽  
Joseph D. Eifert ◽  
Robert C. Williams ◽  
Joseph E. Marcy ◽  
Gregory E. Welbaum
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Vaccinium Corymbosum ◽  
Controlled Atmosphere ◽  
Controlled Atmospheres ◽  
Low Concentrations ◽  
Highbush Blueberries ◽  
Air Control ◽  
Atmosphere Storage

Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control); 5% O2 : 15% CO2 : 80% N2(controlled atmosphere storage (CAS)); and ozone gas (O3) 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90–95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage.

scholarly journals Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures

2010 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
Adriano do N Simões ◽  
Mário Puiatti ◽  
Luiz CC Salomão ◽  
Paulo R Mosquim ◽  
Rolf Puschmann
Keyword(s):  
Amino Acids ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Collard Greens ◽  
Intact Leaves ◽  
Minimally Processed Vegetables

The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of degradation and/or use of chlorophyll, ascorbic acid, soluble sugars, and starch during storage were similar on minimally processed and intact leaves, independently of the storage temperature. On contrary, fresh mass loss was almost two fold larger in minimally processed leaves after nine days of storage, regardless of temperature. We also observed a transient increase in the content of soluble amino acids at the end of storage in minimally processed leaves. The increase in the storage temperature to 10°C enhanced the chemical variations both in minimally processed and intact leaves. As consequence, the rates of degradation and/or use of chlorophyll, ascorbic acid, sugars and starch mounted, and the accumulation of soluble amino acids was stimulated. We concluded that it is necessary to keep on searching for alternative packaging for minimally processed collard greens, and to associate it with storage at low temperatures, but mimicking distribution and commercialization conditions of the cold-chain. Thus, we can succeed in adequately reducing the physicochemical variations that induce quality losses in minimally processed vegetables.

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