scholarly journals Quality and Microbial Changes of Fresh-cut Mango Cubes Held in Controlled Atmosphere

HortScience ◽  
2001 ◽  
Vol 36 (6) ◽  
pp. 1091-1095 ◽  
Author(s):  
Nithiya Rattanapanone ◽  
Yuen Lee ◽  
Tianxia Wu ◽  
Alley E. Watada
Keyword(s):  
Low Temperature ◽  
Shear Force ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Temperature Variations ◽  
Different Temperatures ◽  
Fresh Cut

The marketable period of fresh-cut `Tommy Atkins' and `Kent' mango cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.

Water-absorbent Packet Beneficial to Fresh-cut Honeydews

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 459c-459 ◽  
Author(s):  
Jin-He Bai ◽  
Alley E. Watada
Keyword(s):  
Shear Force ◽  
Polymeric Film ◽  
Soluble Solids ◽  
Microbial Count ◽  
Hue Angle ◽  
Moisture Condensation ◽  
L Value ◽  
Perforated Film ◽  
Fresh Cut

Fluid accumulation and moisture condensation were of a concern on the quality of fresh-cut honeydews in polymeric film-wrapped containers; thus, the effect of a water-absorbent packet in the container was evaluated. Honeydew cubes were placed in plastic trays with and without water-absorbent packet and sealed with polymeric film, which was either left intact or perforated with a needle. The samples were stored at 5 °C and visual quality score, color, texture (shear force) soluble solids, pH, and microbial count were determined after 4, 8, and 14 days of storage. Honeydew cubes in perforated film packages without the absorbent became unsalable on day 4, while those with a water-absorbent packet had salable quality on day 8 and were unsalable by day 14. Main detriment in salability was development of water-soaked lesions and deteriorated condition. There were less water-soaked lesions in cubes held in sealed film packages with or without an absorbent packet than in perforated film packages with an absorbent packet. Tissue breakdown occurred earlier in sealed packages without an absorbent packet than in packages with an absorbent packet. The absorbent packet retarded the decreasing Hunter `L' value, increasing hue angle (a/b), softening (shear force), and increasing pH. Sealed film retarded changes in color and in mesophilic bacteria, yeast, and mold population.. The oxygen in sealed packages decreased to 10% and carbon dioxide increased to 6% by day 14, which was not harmful to the tissue. These results indicate that the a water-absorbent packet was helpful in maintaining quality of honeydew cubes held in containers with sealed or perforated film.

Effect of Different Temperatures on Storage Quality of Fresh-Cut Apples

2014 ◽  
Vol 941-944 ◽  
pp. 1188-1191
Author(s):  
Qi Li ◽  
Chuan Zhu Leng ◽  
Si Xin Wang ◽  
Xi Hong Li ◽  
Lan Chen ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
The Other ◽  
Storage Quality ◽  
Treatment Groups ◽  
Titratable Acid ◽  
Different Temperatures ◽  
Mda Content ◽  
Fresh Cut

Taking ‘Fuji’ fresh-cut apples as material, studied on the effect of different temperatures (-2 ̊C,0 ̊C,2 ̊C and 4 ̊C) on storage quality of fresh-cut apples during 25 days. The results indicated that low temperature can significantly keep the storage quality of fresh-cut apples and inhibit browning. Moreover, compared to the other treatment groups, treatment at 0 ̊C better maintained the firmness, color, as well as higher contents of titratable acid and lower MDA content, which showed 0 ̊C can extent storage time.

scholarly journals Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

2009 ◽  
Vol 33 (4) ◽  
pp. 1095-1102 ◽  
Author(s):  
Ana Carla Marques Pinheiro ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Lucas Carvalho e Silva ◽  
Alessandra de Paiva Alves ◽  
Marcelo La Selva ◽  
...  
Keyword(s):  
Persea Americana ◽  
Sodium Hypochlorite Solution ◽  
Rigid Plastic ◽  
Randomized Design ◽  
Pvc Film ◽  
Different Temperatures ◽  
Fresh Cut ◽  
Hedonic Scale ◽  
Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

scholarly journals Bamboo Biochar Pyrolyzed at Low Temperature Improves Tomato Plant Growth and Fruit Quality

Agriculture ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 153 ◽  
Author(s):  
Ratna Suthar ◽  
Cun Wang ◽  
M. Nunes ◽  
Jianjun Chen ◽  
Steven Sargent ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Plant Growth ◽  
Fruit Quality ◽  
Growth Index ◽  
Application Rate ◽  
Soluble Solids ◽  
Solanum Lycopersicum L ◽  
Different Temperatures ◽  
Solids Content

As a soil amendment, biochar can significantly improve soil quality and crop growth. Few studies, however, have explored biochar effects on crop quality. This study investigated the amendment effects of bamboo biochar pyrolyzed at different temperatures on plant growth and fruit quality of tomato (Solanum lycopersicum L.). Tomato ‘Micro-Tom’ plants were grown in a sand medium amended with 0, 1, and 3% of biochars produced at 300 °C, 450 °C, and 600 °C, respectively. Plant growth was monitored, and fruit harvested at the red stage was analyzed for color, texture, soluble solids content, sugars, ascorbic acid, and acidity. Results showed that biochars produced at 300 °C and amended at 3% or pyrolyzed at 450 °C and amended at 1% increased plant growth index. Contents of glucose, fructose, soluble solids, ascorbic acid, and sugar-to-acid ratios of fruits produced from the two treatments were significantly higher than the other treatments. The improved plant growth and fruit quality were related to the higher concentrations of NO3, P, Ca, and Mg in the growing media. Our results suggest that optimizing biochar use can be achieved by targeting biochar production conditions and application rate, which resulted in desirable amendment and fruit quality effects.

Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

2020 ◽  
Vol 83 (10) ◽  
pp. 1718-1725
Author(s):  
YABO WEI ◽  
YANYAN ZHENG ◽  
YUE MA ◽  
JUNMAO TONG ◽  
JIAN ZHANG ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Electrolyte Leakage ◽  
Chlorophyll Concentration ◽  
Control Group ◽  
Controlled Atmosphere ◽  
Cucumis Sativus L ◽  
Controlled Atmosphere Storage ◽  
Fresh Cut ◽  
Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

Refrigerated storage of fresh-cut marolo (Annona crassiflora mart.)

2020 ◽  
Vol 10 (2) ◽  
pp. 44-54
Author(s):  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Sandra Maria Oliveira Morais Veiga ◽  
Luciana Azevedo ◽  
Marcela Aparecida Miranda Moreira ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physical Chemical ◽  
Significant Difference ◽  
Thermotolerant Coliforms ◽  
Fresh Cut ◽  
Annona Crassiflora ◽  
Storage Temperatures

Marolo is a fruit typical of the Brazilian Savanna that is highly appreciated for its exotic flavour, nutritional value and sensory attributes. This study aimed to assess the quality of fresh-cut marolo by checking for possible changes in physical, chemical, microbiological and sensorial characteristics during cold storage (12 days at 0°C, 5°C and 10°C). Firmness varied based on storage time; the fruit softened on the 8th day and then increased in hardness until the end of the study. The lowest storage temperatures reduced the darkening rate of this product. No variations in the levels of soluble solids (12.7 to 14.6°B) or total phenolics (741.06 to 1295.21 mg. GAE.100g-1) were observed. Fruits stored at 10 °C showed an increase in titratable acidity after the 5th day and an increase in pH on the 10th and 12th days. Increases in the soluble pectin (156 to 265.73 mg.100g-1) and total pectins (>1.000 mg.100g-1) were noted. No significant difference was observed in the count of the total and thermotolerant coliforms, and the growth of filamentous fungi and yeasts decreased after storage at 0°C and 5°C after the 5th day. Storage at 5 °C for 5 days was found to be the most efficient set of conditions for maintaining the physical, chemical, microbiological and sensory characteristics of marolo.

scholarly journals Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Food Control ◽  
2009 ◽  
Vol 20 (5) ◽  
pp. 508-514 ◽  
Author(s):  
S.L.S. Bico ◽  
M.F.J. Raposo ◽  
R.M.S.C. Morais ◽  
A.M.M.B. Morais
Keyword(s):  
Combined Effects ◽  
Controlled Atmosphere ◽  
Fresh Cut

scholarly journals Controlled-atmosphere Effects on Blueberry Maggot and Lowbush Blueberry Fruit

HortScience ◽  
1992 ◽  
Vol 27 (10) ◽  
pp. 1094-1096 ◽  
Author(s):  
Robert K. Prange ◽  
Perry D. Lidster
Keyword(s):  
Larval Survival ◽  
Epicuticular Wax ◽  
Soluble Solids ◽  
Separate Experiment ◽  
Controlled Atmosphere ◽  
Titratable Acid ◽  
Lowbush Blueberry ◽  
Rhagoletis Mendax ◽  
Co Concentrations

Larvae of the blueberry maggot (Rhagoletis mendax Curran) were raised on apples (Malus domestics Borkh. cv. Idared), and exposed larvae were treated 48 hours with CO concentrations ranging from 0% to 100% at O concentrations of 2%, 5%, or 20% (0% for the 100% CO) at 5 or 21C. Blueberry maggot survival was reduced to 10% when the larvae were subjected to CO concentrations > 45% at 21C. Fumigation was more effective at 21C than at 5C. Oxygen at 2% or 5% did not reduce larval survival when compared with treatments containing 20% O. In a separate experiment, six commercial shipments, each consisting of four hundred eighty 0.5-liter containers of infested lowbush blueberries (Vaccinium angustlfolium Ait.), were placed in a large fiberglass tank and fumigated with 54% CO at 21C. The blueberries were sampled for quality and larval survival after 24 and 48 hours of CO treatment. Atter 48 hours, 9% of the blueberry maggots in infested blueberries survived fumigation with 54% CO, while 68% of maggots survived in air. The quality of fumigated lowbush blueberries was not adversely affected by fumigation with 54% CO for up to 48 hours, as indicated by marketable berries, berry weight, split berries, shriveled berries, epicuticular wax (bloom), firmness, soluble solids and titratable acid concentrations, offflavors, and skin browning.

scholarly journals Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 806B-806
Author(s):  
Robert A. Saftner* ◽  
Judith A. Abbott ◽  
Gene E. Lester
Keyword(s):  
Fruit Quality ◽  
Ethylene Production ◽  
Soluble Solids ◽  
Eating Quality ◽  
Production Rates ◽  
Breeding Lines ◽  
Retail Markets ◽  
Fresh Cut

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

scholarly journals 358 Quality of Fresh-cut Onions

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 505B-505
Author(s):  
M. Khatoon ◽  
A. Hakim
Keyword(s):  
Weight Loss ◽  
Electrolyte Leakage ◽  
Controlled Atmosphere ◽  
Fungus Infection ◽  
Ethanol Content ◽  
Quality Retention ◽  
Fresh Cut ◽  
Atmosphere Storage ◽  
Better Than

Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, controlled-atmosphere storage, onions diced exhibited better quality retention than those that were stored in air. The overall quality of discs was better than slices. Onion stored for 10 days showed higher weight loss, more fungus infection and surface discoloration, off-flavor, bad taste, higher ethanol content, lower TSS content, less firm and higher electrolyte leakage than those stored for 5 days. So, the quality of fresh-cut onion disks can be maintained properly in a controlled atmosphere with reduced oxygen and elevated carbon dioxide up to 10 days.

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