Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

2011 ◽  
Vol 233-235 ◽  
pp. 1985-1988 ◽  
Author(s):  
Wei Li Li ◽  
Xi Hong Li ◽  
Ya Jun Sun ◽  
Yao Tang ◽  
Yu Qian Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Phenolic Content ◽  
Life Quality ◽  
Total Phenolic ◽  
Modified Atmospheres ◽  
Fresh Cut ◽  
Over Time ◽  
Quality And Shelf Life

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.

scholarly journals Effect of Preharvest Application of a Second-generation Harpin Protein on Microbial Quality, Antioxidants, and Shelf Life of Fresh-cut Lettuce

2009 ◽  
Vol 134 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Jorge M. Fonseca ◽  
Hyun-Jin Kim ◽  
Wesley L. Kline ◽  
Christian A. Wyenandt ◽  
Murshidul Hoque ◽  
...  
Keyword(s):  
Shelf Life ◽  
Second Generation ◽  
Microbial Population ◽  
Phenolic Content ◽  
Storage Period ◽  
Visual Quality ◽  
The United States ◽  
Field Application ◽  
Fresh Cut

The effect of preharvest application of a newly developed second-generation harpin product (2G-Harpin) on shelf life of fresh-cut lettuce (Lactuca sativa) was investigated. The lettuce plants were grown in three locations in the United States: Watsonville, CA, Cedarville, NJ, and Yuma, AZ, and treated 5 days before harvest at 140, 280, and 420 g·ha−1 (30, 60, and 90 mg·L−1). Lettuce processed and bagged were stored at 1 to 3 °C and evaluated for quality for 20 days. Lettuce from California treated with 2G-Harpin at 280 to 420 g·ha−1 consistently showed better visual quality and lower microbial population than the control. Overall results in New Jersey showed no major differences among treatments. In Arizona, microbial population was lower and visual quality was higher in lettuce treated at 280 and 420 g·ha−1 during part of the storage period. In further experimentation, we examined the phenolic content of lettuce harvested 1 and 7 days after treatment with 2G-Harpin. The results showed that phenolic content was higher in all treated lettuce than in the control lettuce after 24 h. Six days later, the levels fell back to the initial stage. Antioxidants capacity increased by 40% in head leaves when plants were treated with 280 and 420 g·ha−1 2G-Harpin, but no change was observed in outer leaves. Overall, it was revealed that a field application of 2G-Harpin can improve quality of fresh-cut lettuce under environmental conditions that need to be determined. Our results with phenolic content and antioxidant activity suggested that improvement in quality is probably the result of alteration of metabolites' composition and demonstrated that increased phenolics do not correlate with lower quality of fresh-cut products.

scholarly journals Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1103
Author(s):  
Asmaa H. R. Awad ◽  
Aditya Parmar ◽  
Marwa R. Ali ◽  
Mohamed M. El-Mogy ◽  
Karima F. Abdelgawad
Keyword(s):  
Ascorbic Acid ◽  
Essential Oil ◽  
Shelf Life ◽  
Microbial Growth ◽  
Economic Feasibility ◽  
Green Bean ◽  
Total Phenolic ◽  
Green Beans ◽  
Positive Effects ◽  
Fresh Cut

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.

scholarly journals EFFECT OF CANDELILLA WAX WITH NATURAL ANTIOXIDANTS ON THE SHELF LIFE QUALITY OF FRESH-CUT FRUITS

2007 ◽  
Vol 30 (5) ◽  
pp. 823-836 ◽  
Author(s):  
SAUL SAUCEDO-POMPA ◽  
DIANA JASSO-CANTU ◽  
JANETH VENTURA-SOBREVILLA ◽  
AIDÉ SÁENZ-GALINDO ◽  
RAUL RODRÍGUEZ-HERRERA ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Natural Antioxidants ◽  
Fresh Cut ◽  
Candelilla Wax

UNDERWATER PROCESSING WITH AND WITHOUT ADDED CALCIUM INFLUENCES SHELF LIFE QUALITY OF FRESH-CUT CANTALOUPE

2010 ◽  
Vol 33 ◽  
pp. 246-261 ◽  
Author(s):  
O. LAMIKANRA ◽  
K.L. BETT-GARBER ◽  
M.A. WATSON ◽  
D.A. INGRAM
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Fresh Cut

scholarly journals Impact of different cut types on the quality of fresh-cut potatoes during storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Muhammad Inam-Ur-Raheem ◽  
Rana Muhammad Aadil ◽  
Rameesha Nadeem ◽  
Umair Shabbir ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Content Analyses ◽  
Different Shapes ◽  
Fresh Cut ◽  
Quality And Shelf Life

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cut potato. Different cut types, such as slices, dices, cubes and wedges, were selected for this study to evaluate the shelf-life response of potatoes. Potato pieces of these different shapes were treated with calcium chloride, citric acid, and potassium metabisulfite (3%, 2% and 0.3%, respectively), stored in plastic boxes at 4 ˚C for 60 days, and then physicochemically (firmness (N), weight loss (WL), pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid (AA) content analyses) and microbiologically assessed. The best results were observed for the dice cut type, which showed minimal changes in TSS (5.31%), pH (5.65), TA (0.34%), WL (9.04%), and AA content (10.86%). Moreover, the microbial activity of all shapes of potato pieces remained within acceptable limits during cold storage.

scholarly journals Optimization of Process Variables for Retention of Functional Properties of Bitter Melon (Momordica Charantia L.) and its Shelf-Life Extension

2019 ◽  
Vol 7 (1) ◽  
pp. 74-89
Author(s):  
Sheetal Devi ◽  
Dipendra Kumar Mahato ◽  
Sarvesh Singh ◽  
Surendra Prasad Singh
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wash Water ◽  
Total Phenolic ◽  
Bitter Melon ◽  
Inhibition Activity ◽  
Soaking Time ◽  
Fresh Cut

This study was carried out to investigate the effect of sodium hypochlorite (NaClO), hydrogen peroxide (H2O2) and soaking time on vitamin C, carotenoid, antioxidant activity and total phenolic content for optimizing the pre-treatment for minimal processing of bitter melon slices and to evaluate its shelf life at different storage conditions. Fresh-cut bitter melon slices were given post-cutting treatment of wash solution containing NaClO(25-500ppm) and H2O2 (1-5%) solution for different time intervals (10-120 minutes). The treated samples were analyzed for Vitamin C content, carotenoid, DPPH inhibition activity, ABTS inhibition activity and total phenolic content (TPC) using Central Composite Rotatable Design (CCRD). The optimum condition for soaking achieved by CCRD was NaClO (25 ppm), H2O2 (1%) and soaking time (56.32 min). The minimally processed bitter melon at optimized wash water treatment was packed in LDPE pouch of 0.1 mm thickness and were evaluated for shelf-life under modified atmospheric packaging, MAP 1 (5% O2, 25% CO2 & 70% N2) and MAP 2(10% O2, 20% CO2 & 70% N2) stored at temperature of 5, 20 and 35°C, respectively. Based on the microbiological, colour and textural analysis, MAP 1 was found to be better compared to MAP 2 and the shelf-life of fresh-cut bitter melon slices was prolonged up to twenty-eight days of storage.

scholarly journals Dissolution time and shelf life quality of Ficus deltoidea powder and granule

2021 ◽  
Vol 1051 (1) ◽  
pp. 012092
Author(s):  
A K Khamis ◽  
U A Asli ◽  
M N H Sarjuni ◽  
M A Jalal ◽  
H A A Karim ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Quality ◽  
Dissolution Time ◽  
Ficus Deltoidea

scholarly journals Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 478
Author(s):  
Stefania Toscano ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Daniela Romano ◽  
Giuseppe Muratore
Keyword(s):  
Shelf Life ◽  
Color Difference ◽  
Asparagus Officinalis ◽  
Total Phenolic ◽  
Postharvest Life ◽  
Sensory Color ◽  
Highly Correlated ◽  
Enzymatic Changes ◽  
Green Asparagus

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

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