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

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.

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.

scholarly journals Evaluation of Two Wild Populations of Hedge Mustard (Sisymbrium officinale (L.) Scop.) as a Potential Leafy Vegetable

Horticulturae ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 13 ◽  
Author(s):  
Marta Guarise ◽  
Gigliola Borgonovo ◽  
Angela Bassoli ◽  
Antonio Ferrante
Keyword(s):  
Ascorbic Acid ◽  
Chlorophyll A ◽  
Chlorophyll A Fluorescence ◽  
Leafy Vegetable ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Antioxidant Compounds ◽  
Wild Populations ◽  
Minimally Processed ◽  
Visual Appearance

The minimally processed industry is always looking for produce innovation that can satisfy consumer needs. Wild leafy vegetables can be a good source of bioactive compounds and can be attractive for the consumer in term of visual appearance and taste. In this work, Sisymbrium officinale (L.) Scop., commonly called hedge mustard, was grown in a greenhouse and evaluated as a potential leafy vegetable. Two wild populations, Milano (MI) and Bergamo (BG), were grown in peat substrate and harvested at the commercial stage for the minimally processing industry. Leaf pigments such as chlorophyll and carotenoids were determined as well as chlorophyll a fluorescence parameters. Total sugars, antioxidant compounds such as ascorbic acid, phenolic index, total phenols, anthocyanins, and nitrate were determined at harvest. Significant differences between wild populations were found in April with higher nitrate content in BG, 2865 mg/kg FW than in MI, 1770 mg/kg FW. The nitrate levels of S. officinale measured in the present study are significantly lower than the maximum NO₃ level allowed in other fresh leafy vegetables. Ascorbic acid measured in November was higher in MI compared BG with values of 54.4 versus 34.6 mg/100 g FW, respectively. The chlorophyll a fluorescence data showed that BG reached optimal leaf functionality faster than MI. Overall results indicated that Sisymbrium officinale (L.) Scop. can be suggested as a potential leafy vegetable for the minimally processed industry.

scholarly journals Shelf Life of Minimally Processed Watermelon

HortScience ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 605b-605
Author(s):  
P. Perkins-Veazie ◽  
J.K. Collins ◽  
E. Baldwin
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
The United States ◽  
Distilled Water ◽  
Plastic Film ◽  
Separate Study ◽  
Minimally Processed ◽  
Different Temperatures ◽  
Water Ph

In the United States, as much as 10% of the watermelon sold is as a minimally processed product. These products are prepared at the retail level as cubed flesh in plastic food containers or as halved slices wrapped in plastic film. The shelf life of these products at different temperatures is not known. In this study, `Allsweet' and `Jubilee' ripe watermelons were washed, wiped with a 5% bleach solution, and cut into transverse slices using surface-sterilized knives. Halves of these slices were sprayed with distilled water (pH 7.0) or with Natureseal plus 5% ascorbic acid (pH 4.5), wrapped with plastic film (0.05-mm thickness), and stored at 2 and 5 °C for 4 to 6 days. Weight loss of wrapped slices was 0.1 % at 2 and 5 °C after 4 days of storage and 0.5% of slices sprayed with Natureseal. Watermelon flesh became slimy after 3 and 5 days of storage at 5 and 2 °C, respectively, especially in slices treated with Natureseal. Fruit rinds developed brown stains and became very soft. In a separate study, watermelon slices (flesh and rind) placed in jars at 10 °C lost the characteristic watermelon odor after 2 days and a more pumpkin-like odor developed. Respiration after 1 day at 10 °C was 6 to 8 mL CO2/kg-h and increased after 5 days of storage to 13 and 25 mL CO2/kg-h for `Allsweet' and `Jubilee', respectively. Ethylene production was 0.04 to 0.06 μL/kg-h after 1 day of storage, increasing to 0.55 μL/kg-h after 5 days of storage. Results indicate that cut watermelon should be held at temperatures of 2 °C or less for no more than 3 days.

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

scholarly journals Appraisal of Biodegradable Mulching Films and Vegetal-Derived Biostimulant Application as Eco-Sustainable Practices for Enhancing Lettuce Crop Performance and Nutritive Value

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 427 ◽  
Author(s):  
Eugenio Cozzolino ◽  
Maria Giordano ◽  
Nunzio Fiorentino ◽  
Christophe El-Nakhel ◽  
Antonio Pannico ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Plant Extract ◽  
Foliar Application ◽  
Agricultural Practices ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Environmental Damage ◽  
Tropical Plant ◽  
Biodegradable Mulch ◽  
Mulching Films

Scientists, extensions specialists, and growers are seeking sustainable agricultural practices that are able to cope with these objectives in order to ensure global food security and minimize environmental damage. The use of mulching films and plant biostimulants in agriculture seems to be a valid solution for tackling these rising concerns. A greenhouse experiment was conducted in order to elucidate the morpho-physiological and nutritive characteristics of lettuce (Lactuca sativa L.) in response to foliar application of a tropical plant extract (PE) biostimulant and the use of plastic mulches. Two biodegradable mulch treatments (Mater-Bi® 1 and Mater-Bi® 2) were compared to black polyethylene (LDPE) and bare soil. Biodegradable mulch film Mater-Bi® 1 produced a comparable marketable fresh yield to the commercial standard polyethylene (LDPE), whereas Mater-Bi® 2 exhibited the highest crop productivity. When averaged over biostimulant application, lettuce plants grown with biodegradable film Mater-Bi® 2 exhibited superior quality traits in terms of K, Ca, total ascorbic acid, and carotenoids content. The combination of film mulching (LDPE, Mater-Bi® 1 or Mater-Bi® 2) with the tropical plant extract biostimulant exhibited a positive and significant synergistic effect (+30%) on yield. The PE-biostimulant induced higher values of SPAD index and total chlorophyll content when compared to untreated greenhouse lettuce. The mineral content of leaf tissues was greater by 10% and 17% (for P and Ca, respectively) when compared to the untreated lettuce (no PE application). Nitrate content was significantly reduced by 23% in greenhouse lettuce plants receiving PE as compared to the untreated control. The positive effect of Mater-Bi® 2 film on the ascorbic acid content has also been highlighted when combined with the biostimulant application, where a major amplification of total ascorbic acid (+168%) was recorded in comparison to the untreated lettuce. Overall, our work can assist leafy vegetables growers in adopting good agricultural practices, such as biodegradable plastic mulches and vegetal-derived biostimulants, to improve the sustainability of greenhouse production.

scholarly journals Influence of Pre-Harvest Factors on Postharvest Quality of Fresh-Cut and Baby Leafy Vegetables

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 172 ◽  
Author(s):  
Athanasios Koukounaras ◽  
Filippos Bantis ◽  
Nikolaos Karatolos ◽  
Christos Melissas ◽  
Antonios Vezyroglou
Keyword(s):  
Shelf Life ◽  
Growing Season ◽  
Leafy Vegetables ◽  
Postharvest Quality ◽  
Leaf Position ◽  
Wide Range ◽  
Fresh Cut ◽  
Butterhead Lettuce ◽  
Wild Rocket

Shelf life of horticultural commodities is dependent on postharvest handling but also on a wide range of pre-harvest factors, which include genetic and environmental parameters. This study was conducted to explore the influence of cultivar, leaf position, and piece position on the leaf on visual quality of fresh-cut butterhead lettuce as well as the effect of a wide range of cultivation seasons on the postharvest quality and shelf life of baby leaves (spinach and ‘wild’ rocket). Six butterhead lettuce cultivars were used (cultivated soilless in an unheated plastic greenhouse) while the effect of leaf position on the plant (outer and inner leaves) and the piece position on the leaf (piece one close to the leaf base and piece four close to the top) were also evaluated. Baby leaves were cultivated under an unheated plastic greenhouse for winter production and under a nethouse for the rest of the growing season, with a total of five and seven sampling dates for spinach and ‘wild’ rocket respectively. The cultivar of butterhead lettuce had a significant effect on postharvest quality of fresh-cut product but more important was the piece position on the leaf. When this was closer to the base of the leaf, there was more browning on cut edges and limited shelf life for the fresh-cut lettuce. The result was associated in one tested cultivar with PAL activity, which was higher by 106% for piece one compared to piece four as an average for the whole storage period. The growing season of baby leaves had a great impact on their shelf life, with the season of mild environmental conditions achieving the highest marketability.

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 Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

2020 ◽  
pp. 1394-1398
Author(s):  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Marines Batalha Moreno Kirinus ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Randomized Design ◽  
Pvc Film ◽  
Natural Characteristics

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

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