Fresh-Cut Produce

All related to fresh-cut fruit and vegetables

Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

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Authors: 
Rosa M. Raybaudi-Massilia
Authors: 
Jonathan Mosqueda-Melgar
Authors: 
Robert Soliva-Fortuny
Authors: 
Olga Martín-Belloso
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2009

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

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Authors: 
M. R. Loizzo
Authors: 
R. Tundis
Authors: 
F. Menichini
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2012

Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples

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Authors: 
N. Azarakhsh
Authors: 
A. Osman
Authors: 
H.M. Ghazali
Authors: 
C.P. Tan
Authors: 
N. Mohd Adzahan
Publisher: 
International Food Research Journal
Year: 
2012

Surface Treatments and Edible Coatings in Food Preservation

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Authors: 
Elizabeth A. Baldwin
Publisher: 
Handbook of Food Preservation, Second Edition

Influencia del contenido de azúcares sobre la textura e inocuidad microbiológica de rodajas de carambolo (Averrhoa carambola L.) mínimamente procesado durante su almacenamiento en atmósfera modificada

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Authors: 
Diana Blach
Authors: 
Johanna Donado
Authors: 
Magda I. Pinzón
Publisher: 
Revista Alimentos Hoy
Year: 
2008

Actividad de la peroxidasa y polifenoloxidasa en rodajas de carambolo (Averrhoa carambola l.) Fresco cortado durante su almacenamiento en atmosfera modificada

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Authors: 
Diana Blach
Authors: 
Johanna Donado
Authors: 
Magda I. Pinzón
Publisher: 
Revista Alimentos Hoy
Year: 
2008

Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

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Authors: 
Ana Carla Marques Pinheiro
Authors: 
Eduardo Valério de Barros Vilas Boas
Authors: 
Lucas Carvalho e Silva
Authors: 
Alessandra de Paiva Alves
Authors: 
Marcelo La Selva
Authors: 
Adimilson Bosco Chitarra
Publisher: 
Ciência e Agrotecnologia
Year: 
2009

El efecto del tratamiento de impregnación a vacío en la respiración de frutas (manzana, fresa, melocotón y sandía) mínimamente procesadas

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El consumo de alimentos mínimamente procesados, principalmente frutas y hortalizas troceadas y empacadas, ha aumentado considerablemente en los países desarrollados.

Authors: 
Germán A. Giraldo
Publisher: 
Universidad de Antioquia
Year: 
2006

Controlled atmosphere storage of carrot slices, sticks and shreds

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The physiology and quality of carrot (Daucus carota L.) slices, sticks, and shreds stored in air or controlled atmosphere (CA) of 0.5% O2 and 10% CO2 at 0, 5, and 10°C were monitored. The respiration of all 3 types of cut tissue was reduced when stored in CA and the reduction was greater with slices or sticks than with shreds. The RQ of sticks and shreds was higher in CA than in air at all temperatures. Ethylene production was less than 0.1 µl kg-1 h-1 and off-odor was not detected with any of the samples.

Authors: 
Hidemi Izumi
Authors: 
Alley E. Watada
Authors: 
Nathanee P. Ko
Authors: 
Willard Douglas
Publisher: 
Postharvest Biology and Technology

Calcium delays senescence-related membrane lipid changes and increases net synthesis of membrane lipid components in shredded carrots

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The influence of Ca2+ on firmness and membrane lipid structural components was evaluated during storage of shredded (wound-stressed) carrot tissues (Daucus carota L. ‘Caropak’). During 10 days of storage at 10°C and 95% RH, Ca2+ treatment (applied as 1% w/v CaCl2 upon shredding) provided 6-16% greater firmness retention than did a water control treatment.

Authors: 
G.A. Picchioni
Authors: 
A.E. Watada
Authors: 
B.D. Whitaker
Authors: 
A. Reyes
Publisher: 
Postharvest Biology and Technology
Year: 
1996
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