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

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.

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Postharvest Physiology and Quality of Cilantro (Coriandrum sativum L.)

HortScience ◽

10.21273/hortsci.32.1.104 ◽

1997 ◽

Vol 32 (1) ◽

pp. 104-107 ◽

Cited By ~ 38

Author(s):

Julio Loaiza ◽

Marita Cantwell

Keyword(s):

Shelf Life ◽

Chlorophyll Content ◽

Ethylene Production ◽

Visual Quality ◽

Storage Conditions ◽

Coriandrum Sativum ◽

Production Rates ◽

Controlled Atmospheres ◽

Respiration Rates

Respiration rates of freshly harvested cilantro were moderately high (CO2 at 15 to 20 μL·g-1·h-1) and ethylene production rates were low (<0.2 nL·g-1·h-1) at 5 °C and were typical of green leafy tissues. Cilantro stored in darkness at a range of temperatures in air or controlled atmospheres was evaluated periodically for visual quality, decay, aroma, off-odor, color, and chlorophyll content. Cilantro stored in air at 0 °C had good visual quality for 18 to 22 days, while at 5 and 7.5 °C good quality was maintained for about 14 and 7 days, respectively. An atmosphere of air plus 5% or 9% CO2 extended the shelf-life of cilantro stored at 7.5 °C to about 14 days. Quality of cilantro stored in 3% O2plus CO2 was similar to that stored in air plus CO2. Atmospheres enriched with 9% to 10% CO2 caused dark lesions after 18 days; 20% CO2 caused severe injury after 7 days. Although visual quality could be maintained for up to 22 days, typical cilantro aroma decreased notably after 14 days, regardless of storage conditions.

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

HortScience ◽

10.21273/hortsci.35.3.484b ◽

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.

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135 LOW TEMPERATURES AND CONTROLLED ATMOSPHERES MAINTAIN QUALITY OF FRESH CUT BELL PEPPER

HortScience ◽

10.21273/hortsci.29.5.448a ◽

1994 ◽

Vol 29 (5) ◽

pp. 448a-448 ◽

Cited By ~ 2

Author(s):

Rawia El-Bassuoni ◽

Marita Cantwell

Keyword(s):

Shelf Life ◽

Low Temperatures ◽

Sugar Content ◽

Visual Quality ◽

Bell Pepper ◽

Content Quality ◽

Controlled Atmospheres ◽

Respiration Rates ◽

Fresh Cut

Bell pepper fruits (green and red) were stored intact or prepared in dices (1 × 1 cm), washed with chlorinated water, biot dried, and stored in air or controlled atmospheres (air or 3% O2 with 0, 5 or 10% CO2) at 0, 5 or 10C for up to 20 days. Dicing resulted in respiration rates 2-3 times higher than those of intact peppers, but did not result in measureable increases in ethylene production. Samples were periodically transferred to 15C for 12 h before evaluation for visual quality, decay, discoloration, aroma, flavor, texture, and sugar content. Quality changes were similar for green and red fruit of the same cultivar. Intact peppers are chilling sensitive, but the quality of diced peppers was maintained best at 0C. The shelf-life of diced pepper at 10 and 5C was 1/2 to 2/3 that of intact peppers. Atmospheres containing 5 or 10% CO2 reduced decay and increased the shelf-life of diced peppers, but were not as effective as storage in air at 0C. Storage at 0C also resulted in greater retention of sugars than storage under other conditions. High CO2 atmospheres resulted in softening of pepper tissue and increased electrolyte leakage. Aroma and flavor scores declined more rapidly in CA than in air storage.

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Comparative Study on Efficacy of Sanitizing Potential of Aqueous Ozone and Chlorine on Keeping Quality and Shelf-life of Minimally Processed Onion (Allium Cepa L.)

Ozone Science and Engineering ◽

10.1080/01919512.2021.1904204 ◽

2021 ◽

pp. 1-12

Author(s):

Raouf Aslam ◽

Mohammed Shafiq Alam ◽

Preetinder Kaur

Keyword(s):

Comparative Study ◽

Shelf Life ◽

Allium Cepa ◽

Minimally Processed ◽

Allium Cepa L ◽

Keeping Quality ◽

Quality And Shelf Life

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104 A Dip in Chlorine Water Supplemented with Calcium Propionate Extends the Shelf life of Fresh-cut Honeydew

HortScience ◽

10.21273/hortsci.35.3.406d ◽

2000 ◽

Vol 35 (3) ◽

pp. 406D-406

Author(s):

Jin-He Bai ◽

Robert A. Saftner ◽

Yuen S. Lee

Keyword(s):

Shelf Life ◽

Visual Quality ◽

Microbial Populations ◽

Initial Population ◽

Sodium Hypochlorite Solution ◽

Respiration Rates ◽

Off Flavors ◽

Calcium Propionate ◽

Fresh Cut ◽

Chlorine Water

The development of tissue translucency of fresh-cut honeydew cubes adversely affects product quality and primarily occurs in cubes that have been sanitized by dipping in chlorine water (sodium hypochlorite solution) following processing. Chlorine water dips containing calcium propionate as an antimicrobial salt were tested to decrease tissue translucency and extend the marketable shelf life of honeydew (2-cm cubes) sealed in a rigid container with a film overlap and stored at 10 °C for 7 days. Honeydew cubes not dipped following processing had higher respiration rates and microbial populations than cubes that had been dipped, and lost their marketability on day 5 due to off-odor development. Dipping in chlorine water decreased the initial population and growth of microorganisms on the cubes, compared to dipping in water or not dipping. However, translucency developed in cubes dipped in water, with or without chlorine, and became unsalable by day 5. Chlorine water dips containing calcium propionate were devised that maintained excellent antimicrobial characteristics and prevented translucency in honeydew cubes kept 7 days at 10 °C. Quality analyses revealed that calcium propionate treatments decreased respiration and ethylene production rates, maintained tissue firmness, the lightness and brightness of cube surfaces, melon aroma and overall visual quality through 7 days of storage. The calcium propionate dips did not impart or induce any detectable off-flavors or off-odors to the cubes.

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Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.12.020 ◽

2008 ◽

Vol 87 (4) ◽

pp. 455-466 ◽

Cited By ~ 33

Author(s):

Alok Saxena ◽

Amarindar Singh Bawa ◽

P. Srinivas Raju

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Minimally Processed ◽

Artocarpus Heterophyllus

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Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50983 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7679-7688

Author(s):

Fabián Rico Rodríguez ◽

Carolina Gutiérrez Cortés ◽

Consuelo Díaz Moreno

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Mangifera Indica ◽

The Other ◽

Soluble Solids ◽

Total Acidity ◽

Minimally Processed ◽

Color Changes ◽

Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

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.

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