Fresh-Cut Produce

All related to fresh-cut fruit and vegetables

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

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Authors: 
Hua Wang
Authors: 
Hao Feng
Authors: 
Yaguang Luo
Publisher: 
Journal of Food Safety
Year: 
2006

Inhibition of Apple Polyphenol Oxidase Activity by Sodium Chlorite

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Authors: 
Shengmin Lu
Authors: 
Yaguang Luo
Authors: 
Hao Feng
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2006

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

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Authors: 
Robert Saftner
Authors: 
Yaguang Luo
Authors: 
James McEvoy
Authors: 
Judith A. Abbott
Authors: 
Bryan Vinyard
Publisher: 
Postharvest Biology and Technology
Year: 
2006

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

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Authors: 
Bin Zhou
Authors: 
James L. McEvoy
Authors: 
Yaguang Luo
Authors: 
Robert A. Saftner
Authors: 
Hao Feng
Authors: 
Tony Beltran
Publisher: 
Journal of Food Science
Year: 
2006

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

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Authors: 
E. Aguayo
Authors: 
R. Jansasithorn
Authors: 
A.A. Kader
Publisher: 
Postharvest Biology and Technology
Year: 
2006

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

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Authors: 
Maria I. Gil
Authors: 
Encarna Aguayo
Authors: 
Adel A. Kader
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2006

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

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Authors: 
L. Kou
Authors: 
Y. Luo
Authors: 
D. Wu
Authors: 
X. Liu
Publisher: 
Journal of Food Science
Year: 
2007

Effect of 1-methylcyclopropene (1-MCP) on Softening of Fresh-cut Kiwifruit, Mango, and Persimmon Slices

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Authors: 
Eduardo V. de B. Vilas-Boas
Authors: 
Adel A. Kader
Publisher: 
Postharvest Biology and Technology
Year: 
2007

Quality Retention and Potential Shelf-Life of Fresh-cut Lemons as Affected by Cut Type and Temperature

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Authors: 
Francisco Artés-Hernández
Authors: 
Frenando Rivera-Cabrera
Authors: 
Adel A. Kader
Publisher: 
Postharvest Biology and Technology
Year: 
2007

Enzymatic browning and its control in fresh-cut produce

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Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on technologies that can be used to prevent browning of fresh-cut fruits and vegetables and maintain good product quality and safety for consumers.

Authors: 
Qiang He
Authors: 
Yaguang Luo
Publisher: 
Stewart Postharvest Review
Year: 
2007
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