Fresh-Cut Produce

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

Optimizing Concentration and Timing of a Phage Spray Application to Reduce Listeria monocytogenes on Honeydew Melon Tissue

  A phage cocktail was applied to honeydew melon pieces 1, 0.5, and 0 h before contamination with Listeria monocytogenes strain LCDC 81-861 and 0.5, 1, 2, and 4 h after contamination. The phage application was most effective when applied 1, 0.5, or 0 h before contamination with L....
Britta Leverentz
William S. Conway
Wojciech Janisiewicz
Mary J. Camp
Journal of Food Protection

Biochemical Changes of Fresh-Cut Pineapple Slices Treated with Antibrowning Agents

  The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning of fresh-cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than...
Gustavo Adolfo Gonzalez-Aguilar
Saul Ruiz-Cruz
Herlinda Soto-Valdez
Francisco Vazquez-Ortiz
Ramon Pacheco-Aguilar
Chien Yi Wang
International Journal of Food Science and Technology

Dual-Phasic Inactivation of Escherichia coli O157:H7 with Peroxyacetic Acid, Acidic Electrolyzed Water and Chlorine on Cantaloupes and Fresh-cut Apples

  The effects of peroxyacetic acid (POAA), acidic electrolyzed water (AEW) and chlorine on inactivation of Escherichia coli O157:H7 on fresh-cut apples and cantaloupe rinds were investigated. Apple cylinders were dipinoculated with E. coli O157:H7 and treated with sterilized water (control),...
Hua Wang
Hao Feng
Yaguang Luo
Journal of Food Safety

Inhibition of Apple Polyphenol Oxidase Activity by Sodium Chlorite

  Sodium chlorite (SC) was shown to have strong efficacy both as a sanitizer to reduce microbial growth on produce and as a browning inhibitor on fresh-cut apples in previous experiments. This study was undertaken to investigate the inhibitory effect of SC on polyphenol oxidase (PPO) and the...
Shengmin Lu
Yaguang Luo
Hao Feng
Journal of Agricultural and Food Chemistry

Quality characteristics of fresh-cut watermelon slices from non-treated and 1-methylcyclopropene- and/or ethylene-treated whole fruit

  Maintaining the postharvest quality of fresh-cut fruit after processing and throughout distribution and marketing is a major challenge facing the fresh-cut fruit industry. Analytical quality characteristics of packaged fresh-cut watermelon slices from non-treated and 1- methylcyclopropene (1...
Robert Saftner
Yaguang Luo
James McEvoy
Judith A. Abbott
Bryan Vinyard
Postharvest Biology and Technology

1-Methylcyclopropene Counteracts Ethylene-Induced Microbial Growth on Fresh-cut Watermelon

  The effects of exogenous ethylene, 1-methylcyclopropene (1-MCP), or both on microbial growth on watermelon fruit and watermelon slices were investigated. Freshly harvested seedless watermelons (Citrullus lanatus, cv. Sugar Heart) were treated with 0.5 or 1.0 ppm 1-MCP, 10 ppm ethylene, 1-MCP...
Bin Zhou
James L. McEvoy
Yaguang Luo
Robert A. Saftner
Hao Feng
Tony Beltran
Journal of Food Science

Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries

  The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 µLL−1 for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a...
E. Aguayo
R. Jansasithorn
A.A. Kader
Postharvest Biology and Technology

Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage

  The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries,...
Maria I. Gil
Encarna Aguayo
Adel A. Kader
Journal of Agricultural and Food Chemistry

Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-cut Table Grapes

  The changes in packaged fresh-cut grape quality and microbial growth as affected by mild heat treatments and the retention of grape cap stems during 5 °C storage were evaluated. Each individual grape was either manually pulled off (stemless) from the stems, or cut (cut stem) to allow for...
L. Kou
Y. Luo
D. Wu
X. Liu
Journal of Food Science