Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance

Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.

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Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

Food Quality and Safety ◽

10.1093/fqsafe/fyz014 ◽

2019 ◽

Vol 3 (3) ◽

pp. 145-155

Author(s):

Shubhangi Srivastava ◽

Prashant Said

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Chemical Properties ◽

Membrane System ◽

Quality Parameters ◽

Soluble Solids ◽

Life Extension ◽

Modified Atmosphere ◽

Silicone Membrane ◽

Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

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Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Food Science and Technology International ◽

10.1177/1082013209350351 ◽

2009 ◽

Vol 15 (5) ◽

pp. 481-493 ◽

Cited By ~ 7

Author(s):

R. Altisent ◽

G. Echeverría ◽

I. Lara ◽

M.L. López ◽

J. Graell

Keyword(s):

Shelf Life ◽

Volatile Compounds ◽

Principal Component ◽

Titratable Acidity ◽

Quality Parameters ◽

Sensory Attributes ◽

Soluble Solids ◽

Oxygen Storage ◽

Low Oxygen ◽

Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

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Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

Polysaccharides ◽

10.3390/polysaccharides2020026 ◽

2021 ◽

Vol 2 (2) ◽

pp. 400-428

Author(s):

Luis Miguel Anaya-Esparza ◽

Zuamí Villagrán-de la Mora ◽

Noé Rodríguez-Barajas ◽

José Martín Ruvalcaba-Gómez ◽

Laura Elena Iñiguez-Muñoz ◽

...

Keyword(s):

Shelf Life ◽

Pathogenic Bacteria ◽

Meat Products ◽

Barrier Properties ◽

Quality Parameters ◽

Sensory Attributes ◽

Food Preservation ◽

Inorganic Nanoparticles ◽

Protective Effects ◽

Microbial Infections

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.

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

Agriculture ◽

10.3390/agriculture11070639 ◽

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.

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Ripening Regulation and Post-harvest Improvement of Banana Cv. Malbhog by Treating with Ethephon

International Journal for Research in Applied Sciences and Biotechnology ◽

10.31033/ijrasb.8.2.35 ◽

2021 ◽

Vol 8 (2) ◽

pp. 262-266

Author(s):

Umesh Timilsina ◽

Arjun Kumar Shrestha ◽

Arbind Srivastava ◽

Anuja Rijal

Keyword(s):

Shelf Life ◽

Quality Parameters ◽

Soluble Solids ◽

Banana Fruit ◽

Post Harvest ◽

Randomized Design ◽

Long Duration ◽

Room Condition ◽

Life Improvement ◽

Solids Content

A study entitled “Ripening regulation and post-harvest life improvement of banana Cv. Malbhog using ethephon” was under taken to assess the effect of ethephon on banana fruit ripening and quality parameters after harvest under ordinary room condition. The experiment was conducted at Central laboratory of Post-Harvest Horticulture of Agriculture and Forestry University, Rampur, Chitwan, Nepal in 2016. The experiment was laid out in Completely Randomized Design (CRD) in which the experiment comprised of five treatments; control(no use of ethephon), ethephon @ 250 ppm, ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. On the final day of storage, the maximum physiological loss in weight was observed with ethephon @ 1000 ppm (24.52 %) and the colour score (7.75). Similarly the highest Total Soluble Solids content (19.32ºBrix) was observed with ethephon @ 1000 ppm and the maximum shelf life was found with control (14 days). From the experiment, the use of ethephon @ 1000 ppm and ethephon @ 750 ppm was found more effective regarding banana ripening and other various post harvest parameters and in case, if the bananas are to be stored for long duration, the control treatement is recommended to the farmers because it increases the shelf life.

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Influence of Ripening on Polyphenolic Content, Degradative, and Browning Enzymes in Cantaloupe Varieties (C. Melo, L.)

Horticulturae ◽

10.3390/horticulturae7110421 ◽

2021 ◽

Vol 7 (11) ◽

pp. 421

Author(s):

Filomena Monica Vella ◽

Roberto Calandrelli ◽

Bruna Laratta

Keyword(s):

Cell Wall ◽

Shelf Life ◽

Consumer Preferences ◽

Antioxidant Activities ◽

Quality Parameters ◽

Lytic Enzyme ◽

Factors Affecting ◽

Fresh Products ◽

Cucumis Melo L

The biochemical changes that occur during the growth and ripening of fruit and vegetable tissues, especially for color and firmness, are the most important factors affecting the quality of fresh products. Cantaloupe (Cucumis melo, L.) is one of the main economically important fruits in the world and its quality parameters, e.g., sweetness, nutritional factors, and texture, influence consumer preferences. Hence, these two features, appearance and texture changes, were investigated in three different genotypes of netted melon, all characterized by an extended shelf life but with different ripening phases. In particular, in all melon cultivars, the cell wall-modifying enzymatic activities and indicators of softening as well as total polyphenols, ortho-diphenols, flavonoids, and tannins, and antioxidant activity were studied. One variety with excellent shelf-life displayed the best nutritional and healthy qualities, in the early stages of ripening, and the lowest degree of browning. The lytic enzyme activities were reduced in the initial stages and after they increased gradually until the overripe stage, with the same trend for all varieties under investigation. The antioxidant activities declined with increasing time of ripeness in all genotypes. The outcomes confirm that the activities of both classes examined, antioxidant and cell wall-modifying enzymes, may vary significantly during ripeness depending on the genotype, suggesting the involvement in determining the postharvest behavior of these fruits.

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Influence of delayed cooling on quality of bell pepper (Capsicum annuum L.) stored in a controlled chamber

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i4.1936 ◽

2019 ◽

pp. 271 ◽

Cited By ~ 1

Author(s):

Md. Shaha Nur Kabir, Milon Chowdhury ◽

Wang-Hee Lee, Yong-Soo Hwang ◽

Seong-In Cho ◽

Sun-Ok Chung

Keyword(s):

Weight Loss ◽

Storage Period ◽

Quality Parameters ◽

Bell Pepper ◽

Soluble Solids ◽

Significant Information ◽

Bell Peppers ◽

Postharvest Handling ◽

Important Quality ◽

Processing And Storage

Improper postharvest handling, including delaying cooling, is a big concern for maintaining the freshness of fruit and vegetables in the postharvest supply chain. The objective of this study was to investigate the influence of short delays in cooling on some important quality parameters such as physiological weight loss, firmness, total soluble solids (TSS), and color (L*, h°, and C*) values of bell peppers stored in a controlled chamber. Bell peppers treated with three different treatments showed a gradual physiological weight loss of 1.46%, 3.18%, and 3.14% after a storage period of 15 days with: immediate storage (IS) after harvest in a controlled chamber, delaying storage (DS), leaving bell pepper without cover for one day, and under cover (DSC) separately in a greenhouse and then storing them in the controlled chamber, respectively. Over the storage period, slower firmness reduction (19.88%) of the IS treated bell peppers was observed compared to other bell pepper samples with delayed cooling. Bell peppers that underwent IS treatment showed lower changes in TSS (°Bx) values (6.89 to 7.24) compared to other treatments during the storage period. Fewer changes in color (L*, h°, and C*) values were found with IS treated bell peppers. Overall changes in the assessed quality parameters of bell pepper samples were slower with IS treatment than delayed cooling treatments throughout the storage period. This study provides significant information on the handling of harvested bell pepper in a favorable environment before transportation to processing and storage centers.

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PENGARUH PENAMBAHAN KALIUM PERMANGANAT TERHADAP MUTU PISANG (CV. MAS KIRANA) PADA KEMASAN ATMOSFIR TERMODIFIKASI AKTIF (Effect of potassium permanganate adding on banana (Cv. Mas Kirana) fruit quality in active modified atmosphere packaging)

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v10n2.2013.83-94 ◽

2017 ◽

Vol 10 (2) ◽

pp. 83 ◽

Cited By ~ 1

Author(s):

Adhitya Yudha Pradhana ◽

Rokhani Hasbullah ◽

Y. Aris Purwanto

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Potassium Permanganate ◽

Fruit Quality ◽

Modified Atmosphere Packaging ◽

Soluble Solids ◽

Modified Atmosphere ◽

Physico Chemical ◽

Postharvest Handling ◽

Banana Variety

Cv. Mas Kirana merupakan salah satu varietas pisang yang populer, umumnya tumbuh di Indonesia dan merupakan pendukung utama industri dan perdagangan pisang domestik dan ekspor. Kendala dan masalah utama yang berkaitan dengan penanganan pascapanen pisang segar adalah umur simpan dan penanganan pascapanen yang kurang tepat. Ada kebutuhan untuk menemukan cara penyimpanan yang tepat untuk memperpanjang umur simpan dan mempertahankan kualitas buah pada kemasan ritel untuk pasar domestik. Kemasan Atmosfir termodifikasi (MAP) adalah teknik yang ideal dan dikenal memiliki potensi besar untuk memperpanjang umur simpan pasca panen pisang dengan kalium Permanganat (KMnO4) sachet sebagai penyerap etilen yang digunakan dalam MAP untuk menyerap produksi etilen endogen. Tujuan dari penelitian ini adalah untuk mengevaluasi umur simpan dan kualitas buah dalam kemasan MAP, dengan atau tanpa penyerap etilen (KMnO4). Data diperoleh dari analisis fisik, kimia dan evaluasi sensori yang dianalisis dengan analisis sidik ragam dan uji Duncan (p<0.05) untuk mendapatkan pengaruh nyata rata-rata perlakuan. Hasil penelitian menunjukkan bahwa umur simpan buah pisang yang dikemas dalam White Stretch Film (WSF) dengan KMnO4 (MAP aktif) pada suhu 28 °C dapat memperpanjang sampai 10 hari dibandingkan dengan 6 hari untuk pisang kontrol yang dikemas dalam WSF tanpa KMnO4 (MAP pasif). Perlakuan WSF dengan KMnO4 menunda susut bobot, warna, total padatan terlarut, dan vitamin C dibanding pisang kontrol tanpa KMnO4. Kualitas organoleptik atau sensori (warna, aroma, dan rasa) buah yang matang penuh untuk kemasan WSF tanpa atau dengan KMnO4 sangat baik.Kata kunci :Kemasan atmosfir termodifikasi aktif, kalium permanganat, penyerap etilen, pisangEnglish Version AbstractCv. Mas Kirana is one of popular banana variety commonly grown in Indonesia and the mainstay of banana industry for both domestic and export trades. Major constraints and problem associated with postharvest handling of fresh banana are short shelf life and lack of postharvest handling. There is a need to find appropriate storage method in order to extend the storage life to mantain the fruit quality for retail packaging for domestic market. Modified atmosphere packaging (MAP) packaging is an ideal preservation technique and is known to have great potential to extending the postharvest life of banana with potassium permanganate (KMnO4) sachets as ethylene absorbent were used in MAP to absorb endogenously produced ethylene. The purpose of this study was to evaluated for fruit quality and shelf life under MAP packaging, with or without an ethylene absorber (KMnO4). The data obtained from physico chemical analysis and sensory evaluation were analyzed statically for analysis of variance with Duncan test (p<0.05) was used to detect significant differences for the treatment means. The results indicate that the shelf life of fruits packed under White Stretch Film (WSF) with KMnO4 (active MAP) at 28 °C could be extended up to 10 days compared to 6 days for banana control packed under WSF without KMnO4 (passive MAP). WSF with KMnO4 treatments delayed weight loss, colour, total soluble solids (TSS), and ascorbic acid (Vitamin C) as compared to control banana without KMnO4. Sensory quality (colour, aroma, and taste) of fully ripe fruits of both WSF without or with KMnO4 was very good.Keywords : Active modified atmosfir packaging, potassium permanganate, ethylene absorbent, banana

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RESPON MUTU PISANG KULTIVAR MAS KIRANA TERHADAP KEMASAN ATMOSFER TERMODIFIKASI AKTIF

Informatika Pertanian ◽

10.21082/ip.v25n1.2016.p51-60 ◽

2016 ◽

Vol 25 (1) ◽

pp. 51

Author(s):

Adhitya Yudha Pradhana

Keyword(s):

Shelf Life ◽

Fruit Quality ◽

Active Treatment ◽

Food Processing ◽

Starch Content ◽

Soluble Solids ◽

Agricultural Product ◽

Postharvest Handling ◽

Different Levels ◽

Quality And Shelf Life

Major constraints and problems associated with postharvest handling of fresh banana are short shelf life and lack of proper postharvest handling. The purpose of this study was to evaluate fruit quality and shelf life under MAP packaging, with or without KMnO4. This research was conducted between May-August 2013 at the laboratory of food processing and agricultural product, Bogor Agricultural Institute. The data obtained were analyzed with analysis of variance (ANOVA), if the results were significant at 5%, then further test was carried out with Duncan test. The results indicated that the shelf life of bananas packaged in White Stretch Film (WSF) with KMnO4 (MAP active) at 28°C could be stored for 10 days and comparable to 6 days without KMnO4 (MAP passive), and the shelf life of fruit packed in MAP active at 15°C could be stored for 24 days and comparable to 16 days for MAP passive. The 3 factors interaction were significant at different levels of starch content at 6th day, whereas total soluble solids (TSS) was significantly different at 2nd day of storage. MAP active treatment could delay starch content degradation and TSS when compared to passive MAP.

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Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

Journal of Food Research ◽

10.5539/jfr.v1n3p159 ◽

2012 ◽

Vol 1 (3) ◽

pp. 159 ◽

Cited By ~ 10

Author(s):

M. Moalemiyan ◽

H. S. Ramaswamy

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Respiration Rate ◽

Fruits And Vegetables ◽

Storage Conditions ◽

Quality Parameters ◽

Soluble Solids ◽

Life Extension ◽

Post Harvest ◽

Cold Room

Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.

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