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

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 653 ◽  
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.

scholarly journals Effects of post-harvest hot water treatments on the fungi contamination, physiology and quality of rock melon fruit

2020 ◽  
pp. 1081-1087
Author(s):  
M.M. Abubakar ◽  
M. Norida ◽  
M.Y. Rafii ◽  
J.J. Nakasha
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Hot Water ◽  
Chemical Treatments ◽  
Postharvest Treatment ◽  
Postharvest Management ◽  
The One ◽  
Water Treatments ◽  
Melon Fruit

During the postharvest management of fruits and vegetables, the losses range from 10 to 30% of the entire production. This is due to numerous causes, but the most important reason is infestation by fungi. Many synthetic fungicides are employed for postharvest treatment of fruit and vegetables throughout the world. However, fungicidal residues often represent a significant threat to human health. The current study examined the use of hot water treatments on rock melon fruit. Hot water treatments at 55℃ was arranged into four treatments of different dipping periods of 0 minutes (control), 1 minute, 2 minutes, and 3 minutes. The postharvest hot water treatments on rock melon fruit were found to increase the shelf life up to 21 days by minimizing the weight loss, maintaining firmness, preventing the damage of sucrose, retaining the rind size, maintaining the fruit appearance, and reducing fungal infection. The one-minute dip was more effective than other treatments. The treatment successfully extends the shelf life of rock melon fruit quality for the market until three weeks of storage at 21 ± 1 ℃ compared with the control, which was only stored for one week. The results showed the importance of hot water treatments as an alternative to fungicides or chemical treatments, which have a high risk to the health of consumers. Hot water treatment is economical and easier to access than the chemical treatments.

scholarly journals Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 78 ◽  
Author(s):  
Guido Rux ◽  
Efecan Efe ◽  
Christian Ulrichs ◽  
Susanne Huyskens-Keil ◽  
Karin Hassenberg ◽  
...  
Keyword(s):  
Citric Acid ◽  
Water Treatment ◽  
Acid Solution ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
The Impact

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

scholarly journals Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 37-43 ◽  
Author(s):  
N. Mantilla ◽  
M.E. Castell-Perez ◽  
C. Gomes ◽  
R.G. Moreira
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Ananas Comosus ◽  
Fresh Cut ◽  
Quality And Shelf Life

IMPACTS ON INTERTIDAL EPIBIOTA: EXXON VALDEZ SPILL AND SUBSEQUENT CLEANUP

1993 ◽  
Vol 1993 (1) ◽  
pp. 293-300 ◽  
Author(s):  
Jonathan P. Houghton ◽  
Allan K. Fukuyama ◽  
Dennis C. Lees ◽  
William B. Driskell ◽  
Gary Shigenaka ◽  
...  
Keyword(s):  
Random Sampling ◽  
Treatment Monitoring ◽  
Hot Water ◽  
Rocky Shores ◽  
Short Term ◽  
Exxon Valdez ◽  
Field Surveys ◽  
Upper Intertidal ◽  
Water Treatments ◽  
Littoral Habitats

ABSTRACT Following the Exxon Valdez spill, several approaches were used to remove crude oil from the beaches of Prince William Sound. Pre- and post-treatment monitoring in 1989 documented the severe short-term impacts to intertidal epibenthos of hot water wash treatments widely used to remove stranded oil. Quantitative field surveys were conducted in 1990 and 1991 to evaluate recovery of littoral habitats from the effects of oiling and hot water washing. Stratified random sampling was used to assess epibiota at sites representing several habitats and degrees of disturbance. Effects of hot water treatments applied in 1989 remained visible in intertidal assemblages through 1991. Some hot water-treated rocky beaches that had been stripped of biota at middle and upper intertidal elevations showed little colonization by 1990. In 1990, statistically significant differences were noted between variables measured on unoiled beaches and those same variables on hot water-treated beaches. On other oiled rocky beaches that received less severe or no treatment, the majority of the community dominants, including rockweed, mussels, barnacles, limpets, drills, and littorines, survived the oiling. While these populations were still depressed below abundance levels on unoiled beaches in May 1991, by July recovery of most species had raised abundances to levels seen on unoiled beaches. In the summer of 1991, few statistically significant differences remained between the biota of unoiled rocky shores and those of hot water-washed shores, but full recovery is still several years away in many areas.

scholarly journals PRINCE WILLIAM SOUND INTERTIDAL BIOTA SEVEN YEARS LATER: HAS IT RECOVERED?

1997 ◽  
Vol 1997 (1) ◽  
pp. 679-686 ◽  
Author(s):  
Jonathan P. Houghton ◽  
Robert H. Gilmour ◽  
Dennis C. Lees ◽  
William B. Driskell ◽  
Sandra C. Lindstrom ◽  
...  
Keyword(s):  
High Pressure ◽  
Hot Water ◽  
Rocky Shores ◽  
Hot Water Treatment ◽  
Prince William Sound ◽  
Associated Fauna ◽  
Short Term ◽  
Species Abundances ◽  
Rocky Habitats ◽  
Water Treatments

ABSTRACT Eight years of quantitative biological and chemical data have been analyzed for trends in recovery of biota inhabiting beaches in Prince William Sound following the 1989 Exxon Valdez oil spill and subsequent shoreline treatments. Sampling has focused on biota at sheltered rocky and mixed-soft sites subjected to three degrees of disturbance (unoiled, oiled but not hot-water washed, and oiled/hot-water washed). Only epibiota on sheltered rocky habitats are covered in this paper. The majority of community dominants survived 1989 on oiled rocky shores that were not high-pressure, hot-water washed. These areas appeared to be nearly completely recovered by 1991, although subsequent monitoring has revealed oscillations in species abundances that exceed those on unoiled beaches. Hot-water treatments used in 1989 had severe short-term impacts on intertidal epibenthos. Some high-pressure, hot-water-treated rocky shores stripped of biota in 1989 showed very slow colonization through 1995; other areas that appeared to be nearly recovered in 1992 suffered severe declines in dominant taxa in 1995. The dominant age class of rockweed, which began life following hot-water treatment, matured in 1993 and died off in 1994 and 1995, resulting in declines of associated fauna. A new cycle of rockweed colonization has begun, and some recovery of rockweed and associated fauna was observed in 1996.

Sign in / Sign up

Export Citation Format

Share Document