Fresh Produce - Fresh-cut, Postharvest, Food Safety

Hallazgos de la biosíntesis del etileno en frutas climatéricas y de los factores que afectan la ruta metabólica

El etileno es un compuesto hormonal gaseoso sintetizado en la mayoría de los tejidos de las plantas superiores, y a quien le atribuye el rol principal en los procesos de maduración y senescencia de las frutas climatéricas. La biosíntesis de etileno está regulada...
Eduardo Javid Corpas Iguarán
Omar Alberto Tapasco Alzate
Revista Alimentos Hoy

Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology

  The objectives of this study were to evaluate the effect of different controlled temperatures and analyze the measures and/or parameters of the controlled atmosphere storage for fresh cucumbers and tomatoes. The effect of temperature, relative humidity, gas composition and other impacting...
Wu-Yi Liu
American Journal of Food Technology

Postharvest Cooling and Handling of Apples

Producing a good crop of high-quality apples requires time, skill, and money. To gain full benefit from the crop, it is important to sustain the quality of the apples until they are delivered to the consumer. Proper postharvest cooling and careful attention to handling can prolong the time during...
M. D. Boyette
L. G. Wilson
E. A. Estes
North Carolina Agricultural Extension Service

The potential of using low oxygen and ethyl formate or ethyl acetate to disinfest fresh fruit in storage

Low oxygen and/or 'generally recognised as safe' (GRAS)/food additive (FA) treatments in combination with cool storage have the potential to disinfest a range of commodities of various pests. This paper reports on research to determine the tolerance of second/third and fifth instar codling...
L.E. Jamieson
N.E.M. Page-Weir
A. Chhagan
P.G. Connolly
J. Poulton
A.M. Kean
New Zealand Plant Protection

Damage to intact fruit affects quality of slices from ripened tomatoes

  Breaker stage fruit (cvs 901 and Bobcat) were subjected to different types of physical damage: 3 impacts of a steel ball (67 g) from a height of 33, 66 or 99 cm, 8 impacts of the ball from 99 cm, or dropping the fruit once 1 m onto a hard surface. Fruit were then held at 20 °C...
Marina Buccheri
Marita Cantwell
LWT - Food Science and Technology

Effect of Ethylene and Temperature Conditioning on Sensory Attributes and Chemical Composition of ‘Comice’ Pears

  ‘Comice’ is among the pear varieties most difficult to ripen after harvest. Ethylene, cold temperature, and intermediate (10 °C) temperature conditioning have been successfully used to stimulate the ability of ‘Comice’ pears to ripen. However, the sensory quality...
Warangkana Makkumrai
Hanne Sivertsen
David Sugar
Susan E. Ebeler
Florence Negre-Zakharov
Elizabeth J. Mitcham
Journal of Agricultural and Food Chemistry

Hot water and ethanol treatments can effectively inhibit the discoloration of fresh-cut sunchoke (Helianthus tuberosus L.) tubers

  The main problem affecting the quality of fresh-cut sunchoke tubers is cut surface discoloration. Pre- and post-cutting hot water and ethanol treatments were evaluated for their potential to inhibit discoloration, color changes, and associated phenolic metabolism in tuber slices stored in...
Qingguo Wanga
Xunli Nie
Marita Cantwell
Postharvest Biology and Technology

Pre- and Post-harvest Preventive Measures and Intervention Strategies to Control Microbial Food Safety Hazards of Fresh Leafy Vegetables

  This review includes an overview of the most important preventive measures along the farm to fork chain to prevent microbial contamination of leafy greens. It also includes the technological and managerial interventions related to primary production, postharvest handling, processing...
Maria I. Gil
Maria V. Selma
Trevor Suslow
Liesbeth Jacxsens
Mieke Uyttendaele
Ana Allende
Critical Reviews in Food Science and Nutrition

Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

  The effects of calcium chloride (CaCl2) and calcium lactate on maintaining textural and sensory quality of fresh-cut “Kent” and “Tommy Atkins” mangos and determination of treatments preferred by consumers were investigated. Mango cubes (1.5×1.5×1.5 cm)...
Panita Ngamchuachit
Hanne K. Sivertsen
Elizabeth J. Mitcham
Diane M. Barrett
Journal of Food Science

A Self-Assessment Workbook for Producers of Apples, Juice and Cider

As a food producer, you can make important contributions to a safe food supply by following good practices in producing and processing apples. Outbreaks of food-borne illness from fresh fruits and vegetables, and unpasteurized cider have steadily increased in recent years (7,10,15). New guidelines...
G. Baird Wireman
D. Granatstein
E. Kirby
E. Adams
Washington State University Cooperative Extension