scholarly journals Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

2021 ◽  
Author(s):  
Federico Félix Hahn Schlam
Keyword(s):  
Shelf Life ◽  
Physicochemical Analysis ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Thermal Treatments ◽  
Total Acidity ◽  
Market Place ◽  
Fruit Storage ◽  
Dry Ice ◽  
Prickly Pears

Mexico is the main exporter of mango fruits and prickly pears, so new postharvest techniques to increase shelf life are studied. Thermal treatments on both fruits can affect their cuticle so it was reviewed. When mango latex remains within the fruits, it avoids sap burn and decreases anthracnose and stem end rot infestation, so two systems were developed to minimize latex de-sapping. A gripper cuts stems 0.5 cm long and cauterizes them with a hot knife implement. A heating gun applied paraffin wax to mangoes without the stem end and protected them better against anthracnose lesions. Physicochemical analysis of several mango varieties was carried out after harvesting, at market place and after pedicel cutting and cauterizing. Keitt mangoes showed the lower quantity of total soluble solids (TSSs) and total acidity (TA). When the pedicel was cauterized, TSS dropped. Two grippers were developed to cryo-cauterize prickly pears as this system is more energy-efficient than hot cauterization. A six-finger gripper moved over a pneumatic actuator toward a dry ice chamber to optimize pear cryo-cauterization. Gripper’s strong grasping damaged the fruits due to excessive compression. TSS and TA of cryo-cauterized fruit remained constant during the three months of fruit 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 AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

scholarly journals Evolution of Some Fruit Quality Parameters during Development and Ripening of Three Apricot Cultivars and Effect of Harvest Maturity on Postharvest Maturation

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 639
Author(s):  
Belén Velardo-Micharet ◽  
Francisco Agudo-Corbacho ◽  
M. Concepción Ayuso-Yuste ◽  
María Josefa Bernalte-García
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Fruit Size ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Acidity ◽  
Life Changes ◽  
Global Quality ◽  
The One ◽  
Harvest Maturity

The objective of this study was to evaluate the fruit development, the quality at harvest and the shelf-life changes of three apricot cultivars—‘Spring Blush’, ‘Robada’, and ‘Kioto’—produced in the conditions of the Southwest Iberian Peninsula. Pomological characteristics and global quality (colour, firmness, total soluble solids, and total acidity) were weekly evaluated during fruit growth and ripening. Apricots were harvested at commercial ripening, and six and three days before, were tested for each harvest on the harvesting day and after three and five days of shelf-life at 20 °C, evaluating chlorophyll and carotenoids content and sensory quality. ‘Spring Blush’ was the earliest cultivar with a small calibre, and the change in colour was found to depend more on the evolution during the shelf-life than on the harvest date; although the panellists rated it well, it presented a significant lack of firmness for successful marketing. ‘Robada’ was the cultivar with the lowest evolution of colour, sugar and acid content, and it was the worst valued by tasters. In ‘Kioto’, differences in soluble solids, acidity, and colour were of high importance in the last days of development on the tree. ‘Kioto’ was the cultivar that showed the largest fruit size and colouring during the ripening on the tree, as well as the one with the highest overall quality that improves during shelf-life.

scholarly journals Use of Packaging Materials for Extending the Shelf Life of Diploid Plum Variety ‘Kometa’

2013 ◽  
Vol 67 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Dalija Segliņa ◽  
Anita Olšteine ◽  
Inta Krasnova ◽  
Karina Juhņeviča
Keyword(s):  
Shelf Life ◽  
Polylactic Acid ◽  
Storage Period ◽  
Barrier Properties ◽  
Fresh Fruit ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Fruit Storage ◽  
Biodegradable Packaging ◽  
Hedonic Scale

Polymers (films, bags and boxes) are the most widely used materials for packing of fresh fruit. Product shelf life is dependent on the packaging material barrier properties, including permeability of CO2 and O2. It focused on the uses of environmentally friendly biodegradable packaging materials for fresh fruit storage. Polypropylene, polylactic acid boxes and cardboard boxes placed in polylactic acid material bag were tested as packaging materials to extend the shelf life of diploid plum cultivar ‘Kometa’. Qualitative characteristics of plum (weight, firmness, soluble solids content and colour changes) stored at temperature +4 ± 1 °C for 20 days were evaluated. Sensory evaluation was performed using a 9-point hedonic scale. Plum in good quality can be stored at the temperature +4 ± 1 °C for 12 days on average. Selective gas and moisture barrier properties of polylactic material ensured minimal weight loss in hermetical containers, but promoted plum ripening and hence a reduction of the storage period. The results suggested that biodegradable packaging materials could be a successful alternative to the conventional polymers for plum packaging, and could contribute to reduction of environmental pollution.

scholarly journals Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

2019 ◽  
pp. 1-11
Author(s):  
Valtânia Xavier Nunes ◽  
Núbia Xavier Nunes ◽  
Juceliandy Mendes Da Silva ◽  
Sarah Nadja Araújo Fonsesa ◽  
Mariana Oliveira De Jesus ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cassava Starch ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Nutritional Health ◽  
Nutritional Characteristics

In Brazil, the prickly pear has been gaining more and more attention, mainly due to its nutritional health promotion benefits. However, its postharvest conservation is still incipient The aim of this study was to evaluate the use of cassava starch in different concentrations in relation to quality preservation and postharvest shelf life prolongation of prickly pear stored at 10 °C and relative humidity of 95%. Fruit were harvested at maturation stage III, in plants with 8 years of age, in the municipality of Janaúba - MG. Then they were selected, sanitized and immersed in sulutions of cassava starch at 0; 1; 2 and 3% for 1 minute and stored at 10 ± 1 ◦C and relative humidity of 95 ± 5%, for 25 days, and evaluated every five days. The designed trial consisted of a completely randomized trial, in a 4x6 factorial scheme: four concentrations of cassava starch and six periods of evaluations (0, 5, 10, 15, 20 and 25 days), with four replications. Fruit were evaluated for physical, chemical and nutritional characteristics. During storage were observed weight loss, firmness loss, chlorophyll degradation, acidity reduction and ascorbic acid, with increase of soluble solids, total sugars and carotenoids in fruit. The higher the cassava starch concentration, the greater the maintenance of fruit quality. The 3% cassava starch coating was the most efficient at delaying the weight loss, decay, softening and wilting in the fruits, the main characteristics that affect the quality of prickly pear. However, this concentration presented, as an inconvenience, coating peeling at the end of storage.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Smoke on the Water: Comparative Assessment of Combined Thermal Shock Treatments for Control of Invasive Asian Clam, Corbicula fluminea

2021 ◽  
Author(s):  
Neil E. Coughlan ◽  
Ross N. Cuthbert ◽  
Eoghan M. Cunningham ◽  
Stephen Potts ◽  
Diarmuid McSweeney ◽  
...  
Keyword(s):  
Thermal Shock ◽  
High Intensity ◽  
Corbicula Fluminea ◽  
Freshwater Ecosystems ◽  
Thermal Treatments ◽  
Dry Ice ◽  
Open Flame ◽  
Asian Clam ◽  
Clam Corbicula ◽  
Expensive Process

AbstractSuppression of established populations of invasive alien species can be a complex and expensive process, which is frequently unsuccessful. The Asian clam, Corbicula fluminea (Müller, 1774), is considered a high impact invader that can adversely alter freshwater ecosystems and decrease their socioeconomic value. To date, C. fluminea continues to spread and persist within freshwater environments worldwide, despite repeated management attempts to prevent dispersal and suppress established populations. As extensive C. fluminea beds can often become exposed during low-water conditions, the direct application of hot or cold thermal shock treatments has been proposed as suitable mechanism for their control. Further, mechanical substrate disturbance may enhance the efficacy of thermal shock treatments by facilitating exposures to multiple layers of buried clams. In the present study, we advanced these methods by assessing combined applications of both hot and cold thermal shock treatments for control of C. fluminea, using steam spray (≥100 °C; 350 kPa), low- or high-intensity open-flame burns (~1000 °C) and dry ice (−78 °C). In a direct comparison of raking combined with hot thermal shock applications, both steam and high-intensity open-flame treatments tended to be most effective, especially following multiple applications. In addition, when hot thermal treatments are followed by a final cold shock (i.e. dry ice), steam treatments tended to be most effective. Further, when dry ice was applied either alone or prior to an application of a hot shock treatment, substantial if not complete C. fluminea mortality was observed. Overall, this study demonstrated that combined applications of hot and cold thermal shock treatments, applied following the disruption of the substrate, can substantially increase C. fluminea mortality compared to separate hot or cold treatments.

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

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.

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