Fresh-Cut Produce

New Quality Index Based on Dry Matter and Acidity Proposed for Hayward Kiwifruit

Researchers from various countries have proposed using dry matter at harvest as a worldwide quality index for Hayward kiwifruit, because it includes both soluble (sugars and acids) and insoluble (structural carbohydrates and starch) solids and doesn’t change during postharvest handling. Our...
Gayle M. Crisosto
Janine Hasey
Jorge A. Zegbe
Carlos H. Crisosto
California Agriculture

Harvest and Postharvest Handling of Chinese Date

Jujube, or Chinese date, is a deciduous fruit tree of tropical and subtropical origin, now grown primarily in home gardens in California and Florida. Among problems that have limited development of jujube as a commercial crop in California are several factors related to harvesting and...
Adel A. Kader
Alexander Chordas
Yu Li
UC Davis Department of Food Science and Technology

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres

  Intact jicama (Pachyrhizus erosus) roots are chilling sensitive, but quality of fresh-cut pieces (1.8 × 4.5 cm cylinders) was best maintained at low storage temperatures (0 to 5 °C). Respiration rates of different piece sizes were similar, and averaged 2, 7 and 10 μL CO2·...
E.N. Aquino-Bolanos
M.I. Cantwell
G. Peiser
E. Mercado-Silva
Journal of Food Science

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...
Quingguo Wang
Marita Cantwell
Journal of Food Processing and Preservation

Seguridad alimentaria en productos precortados frescos

Los “alimentos listos para el consumo” (Reglamento UE 2073/2005) son elaborados con hortalizas y frutas frescas sin transformar, generalmente peladas, troceadas o picadas y envasadas para su consumo. Son productos con poco tiempo de preparación y sin pérdida de sus...
Jesús Pérez Aparicio
M. Ángeles Toledano Medina
Vanesa Rodríguez Partida
Junta de Andalucía

Compositional and Marketable Quality of Fresh-Cut Florets of Four Specialty Brassicas in Relation to Controlled Atmosphere Storage

  Brassica vegetables are consumed year-round as raw salad or cooked ingredients. Four Brassica species were selected for this study, broccoli (Brassica oleracea var. italica), broccoli raab (Brassica rapa L.), choisum (Brassica rapa var. parachinensis), and gailan (Brassica oleracea var....
M. Cefola
B. Pace
G. Colelli
M. Cantwell
Acta Horticulturae

Natural Antimicrobial Agents of Cinnamon (Cinnamomum zeylanicum L and C. cassia) and Vanilla (Vanilla planifola, V.pompona, and V. tahitensis) for Extending the Shelf-life of Fresh-Cut Fruits

Currently there is an increasing demand for fresh-cut fruits due to their convenience and health benefits. However, the different food borne disease outbreaks associated with fresh produce has challenged the fresh-cut fruit industry. Owing to the increasing consumers’ concern about chemical...
Bizuayehu Mengstie Muche
H. P. Vasantha Rupasinghe
Ethiopian Journal of Applied Sciences and Technology

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