scholarly journals Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

Horticulturae ◽  
2021 ◽  
Vol 7 (11) ◽  
pp. 461
Author(s):  
In-Lee Choi ◽  
Joo-Hwan Lee ◽  
Dam-Hee Choi ◽  
Li-Xia Wang ◽  
Ho-Min Kang
Keyword(s):  
Loss Rate ◽  
Transmission Rate ◽  
Co2 Concentration ◽  
Fresh Weight ◽  
Romaine Lettuce ◽  
Weight Loss Rate ◽  
Factors Affecting ◽  
Fresh Cut ◽  
Storage Characteristics

This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m−2·day−1·atm−1 O2 transmission rate (OTR) films and stored at 2 or 8 °C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO2 concentration was less than 2%, except for the 1300 cc treatment (at 8 °C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 °C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 °C, while it was higher in the 50,000 cc treatments at 2 and 8 °C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO2. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.

scholarly journals Factors Affecting Post-surgical Body Weight Loss Rate of Patients with Colorectal Cancer

2018 ◽  
Vol 33 (4) ◽  
pp. 605-609
Author(s):  
Hiroki YABE ◽  
Mizuki TSUKAMOTO ◽  
Shihomi TAKEUCHI ◽  
Sayaka ITO ◽  
Kan OMI ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Weight Loss ◽  
Body Weight ◽  
Loss Rate ◽  
Body Weight Loss ◽  
Weight Loss Rate ◽  
Factors Affecting

scholarly journals Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Yaguang Luo ◽  
James L. McEvoy ◽  
Marian R. Wachtel ◽  
Ji Gang Kim ◽  
Yun Huang
Keyword(s):  
Electrolyte Leakage ◽  
Transmission Rate ◽  
Storage Period ◽  
Visual Quality ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Oxygen Transmission Rate ◽  
Fresh Cut ◽  
Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

Factors affecting the quality of a novel fresh-cut sweet cherry product

LWT ◽  
2006 ◽  
Vol 39 (3) ◽  
pp. 240-246 ◽  
Author(s):  
P.M.A. Toivonen ◽  
F. Kappel ◽  
S. Stan ◽  
D.-L. McKenzie ◽  
R. Hocking
Keyword(s):  
Sweet Cherry ◽  
Factors Affecting ◽  
Fresh Cut

Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce

2011 ◽  
Vol 59 (1) ◽  
pp. 34-42 ◽  
Author(s):  
Ascensión Martínez-Sánchez ◽  
Juan A. Tudela ◽  
Consuelo Luna ◽  
Ana Allende ◽  
María I. Gil
Keyword(s):  
Light Exposure ◽  
Low Oxygen ◽  
Romaine Lettuce ◽  
Oxygen Levels ◽  
Fresh Cut

The Influence on Storage Quality of Pleurotus Eryngii by 1-Methylcyclopropene Treatment

2014 ◽  
Vol 675-677 ◽  
pp. 1685-1690 ◽  
Author(s):  
Chun Yan Zhao ◽  
Li Wei Zhao ◽  
Yu Zhen Pi ◽  
Xi Wu ◽  
Fang Fei Ma
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Fruit Body ◽  
Storage Period ◽  
Pleurotus Eryngii ◽  
Control Group ◽  
Processing Conditions ◽  
Storage Quality ◽  
Weight Loss Rate

The paper is concerned with 1-MCP effect on post-harvest Pleurotus eryngii weight loss rate, polyphenol oxidase (PPO) activity and fruit body microstructure at different storage stage.The results showed that compared with control group, the weight loss rate and PPO activity were decreased by 5.94% and 37.38% ,and its microstructure had least change after 14d when treated with 0.3µL/L 1-MCP.The weight loss rate and PPO activity also decreased by 5.42% and 33.98% respectively with least change in fruit body microstructure after 14d when treated with 1-MCP for 24h. It proved that the optimal 1-MCP processing concentration is 0.3µL/L and the most appropriate processing time is 24h. These processing conditions slowed down the weight loss rate and browning level ,also reduced the change of fruit bodies microstructure and extended storage period

Factors affecting quality of fresh-cut horticultural products

1996 ◽  
Vol 9 (2) ◽  
pp. 115-125 ◽  
Author(s):  
Alley E. Watada ◽  
Nathanee P. Ko ◽  
Donna A. Minott
Keyword(s):  
Factors Affecting ◽  
Fresh Cut ◽  
Horticultural Products

Experimental Study on Applying Bentonite for Mango Storage

2011 ◽  
Vol 194-196 ◽  
pp. 1864-1868
Author(s):  
Wei Mo ◽  
Jin Peng Feng ◽  
Shao Jian Ma ◽  
Ying Gao ◽  
Kun Liu ◽  
...  
Keyword(s):  
Experimental Study ◽  
Weight Loss ◽  
Vitamin C ◽  
Loss Rate ◽  
Titratable Acidity ◽  
Disease Rate ◽  
Weight Loss Rate ◽  
Fresh Cut ◽  
Quality Indexes ◽  
Better Than

In this paper, bentonite was applied in mango preservation, and the effects of various treatments methods on fresh-cut mango were studied.The results indicated that mangoes without any treatment easily rotted. The quality indexes of mango such as the weight loss rate, the disease rate and the turning yellow rate tend to increase while the titratable acidity and vitamin C content of mango lose largely. However, the weight loss rate, the disease rate and the turning yellow rate of mango may be reduced when mango were packed in seal bags together with bentonite. Purified bentonite is better than raw bentonite when applied in keeping mango fresh. Burying mango in mass purified bentonite was advisable for mango preservation.

Quantifying the effectiveness of washing treatments on the microbial quality of fresh-cut romaine lettuce and cantaloupe

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 270-276 ◽  
Author(s):  
Mustafa Guzel ◽  
Rosana G. Moreira ◽  
Basri Omac ◽  
M. Elena Castell-Perez
Keyword(s):  
Microbial Quality ◽  
Romaine Lettuce ◽  
Fresh Cut
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