Fresh-Cut Produce

Quality changes and respiration rates of fresh-cut sunchoke tubers (Helianthus tuberosus L.)

  Changes in quality attributes (discoloration, surface dehydration, translucency, color values, texture), respiration, phenolics and phenylalanine ammonia lyase (PAL) and polyphenol oxidase activities of sunchoke tuber slices were studied at 0, 5 and 10C. Cleanly cut smooth surfaces had less...
Qingguo Wang
Marita Cantwell
Journal of Food Processing and Preservation

Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon

  Cantaloupe melon pieces (1.8 cm dia x 3.5 to 4.0 cm cylinders) were prepared using stainless steel borers with sharp or blunt blades, and stored for 12 d in air at 5 °C. Pieces prepared with the sharp borer maintained marketable visual quality for at least 6 d, while those prepared with...
S.I. Portela, and M.I. Cantwell
M.I. Cantwell
Food Chemistry and Toxicology

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

  Low O2 (0.25 or 0.5 kPa) elevated CO2 (air enriched with 5, 10 or 20 kPa CO2), or superatmospheric O2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium...
James R. Gorny
Betty Hess-Pierce
Rodrigo A. Cifuentes
Adel A. Kader
Postharvest Biology and Technology

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

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

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

Preservative Treatments for Fresh-cut Fruits and Vegetables

  In this chapter, we review the most common treatments used to preserve the color and texture of fresh-cut products. Color preservation is, after safety, the most important attribute to be preserved, because frequently, a product is selected for its appearance, particularly its color. Color...
Elisabeth Garcia
Diane M. Barrett
CRC Press

Physiological and Quality Changes of Fresh-Cut Pineapple Treated with Antibrowning Agents

  The physiological responses of pineapple slices to antibrowning agents have been studied. Slices were immersed for 2 min in solutions of isoascorbic acid (IAA) 0.1 mol/l, ascorbic acid (AA) 0.05 mol/l or acetyl cysteine (AC) 0.05 mol/l, packaged in polystyrene trays, prior to storage for up...
G.A. Gonzalez-Aguilar
S. Ruiz-Cruz
R. Cruz-Valenzuela
A. Rodriguez-Felix
C.Y. Wang
Swiss Society of Food Science and Technology

Maintaining Quality of Fresh-Cut Kiwifruit with Volatile Compounds

  Kiwifruit (Actinidia deliciosa) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 °C. Kiwifruit...
Chien Y. Wang
J. George Buta
Postharvest Biology and Technology

Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe

  Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh-cut fruit industry. Flavor and aroma are most often the true indicators of shelf-life from the consumer’s point of view. Changes in...
J.C. Beaulieu
D.A. Ingram
J.M. Lea
K.L. Bett-Garber
Journal of Food Science