Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce

2022 ◽  
Author(s):  
Huan Liu ◽  
Hanyu Zhao ◽  
Lulu Ye ◽  
Duoduo Fan ◽  
Zhenzhen Wang
Keyword(s):  
Phytic Acid ◽  
Vacuum Packaging ◽  
Storage Quality ◽  
Fresh Cut

scholarly journals Preserving postharvest storage quality of fresh-cut cactus pears by using different bio-materials

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Serhat Usanmaz ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Storage Quality ◽  
Postharvest Storage ◽  
Fresh Cut

scholarly journals Processing Line Effects on Storage Attributes of Fresh-cut Spinach Leaves

HortScience ◽  
2000 ◽  
Vol 35 (7) ◽  
pp. 1308-1311 ◽  
Author(s):  
D. Mark Hodges ◽  
Charles F. Forney ◽  
Wendy Wismer
Keyword(s):  
Lipid Peroxidation ◽  
Electrolyte Leakage ◽  
Spinacia Oleracea ◽  
Chlorophyll B ◽  
Storage Quality ◽  
Processing Line ◽  
Hue Angle ◽  
Fresh Cut ◽  
Spinach Leaves

The degree of damage that may occur through harvesting and packing represents one of the major factors that can affect quality of fresh-cut produce. The purpose of this study was to examine the effects of different steps in a representative fresh-cut processing line on storage quality of spinach (Spinacia oleracea L.). To this end, spinach leaves were removed at successive points on the line: 1) before entry into the line (control); 2) after a shaking procedure but before initial rinsing with 10 °C water + 5 mg·L-1 chlorine dioxide; 3) after centrifugal drying; and 4) after commercial packaging. After removal from the different points in the line, the spinach samples were stored at 10 °C for 16 days, during which time malondialdehyde (MDA) concentration (lipid peroxidation assay), electrolyte leakage (membrane leakiness), chlorophyll content (a, b, and total), and color attributes (L, saturation, hue angle) were measured. Both lipid peroxidation and electrolyte leakage increased with time of storage and with stage of procesing. Electrolyte leakage increased most in material removed after the shaking procedure, but prior to hydrocooling. Overall total chlorophyll loss during storage did not change with time of removal from the processing line, although overall chlorophyll b content decreased in stored material 8 days following centrifugal drying and packaging. A more rapid loss in chlorophyll a relative to chlorophyll b over the first 8 days of storage was reflected in hue angle measurements regardless of the point of removal. The processing line under study, thus had both beneficial and detrimental effects on storage quality of spinach. Detrimental effects associated with centrifugal drying and packaging procedures could be modified to improve quality.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

EFFECT OF CARVACROL ON MICROBIAL ACTIVITY AND STORAGE QUALITY OF FRESH-CUT 'BRAEBURN' APPLE

2014 ◽  
pp. 215-221 ◽  
Author(s):  
C.E. Onursal ◽  
I. Eren ◽  
A. Güneyli ◽  
T. Topcu ◽  
O. Çalhan ◽  
...  
Keyword(s):  
Microbial Activity ◽  
Storage Quality ◽  
Fresh Cut ◽  
And Storage

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

2017 ◽  
Vol 10 (11) ◽  
pp. 2081-2091 ◽  
Author(s):  
Guido Rux ◽  
Oluwafemi J. Caleb ◽  
Antje Fröhling ◽  
Werner B. Herppich ◽  
Pramod V. Mahajan
Keyword(s):  
Orange Juice ◽  
Storage Quality ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
And Storage

scholarly journals Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

2019 ◽  
Vol 26 (5) ◽  
pp. 403-412
Author(s):  
Lorena Zudaire ◽  
Inmaculada Viñas ◽  
Maribel Abadias ◽  
Tomás Lafarga ◽  
Gloria Bobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Allium Cepa ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Minimal Processing ◽  
Allium Cepa L ◽  
Fresh Cut

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

Sign in / Sign up

Export Citation Format

Share Document