Fresh-Cut Produce

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

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

  Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after...
Eduardo V. de B. Vilas-Boas
Adel A. Kader
Postharvest Biology and Technology

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

  The effects of four cut types (wedges, slices, 1/2 and 1/4 slices) of ‘Lisbon’ lemons (Citrus lemon L.) and storage at four temperatures (0, 2, 5 and 10 °C) on post-cutting life were studied. Respiration rates of all cut types that were stored at 0, 2 and 5 °C up to 8...
Francisco Artés-Hernández
Frenando Rivera-Cabrera
Adel A. Kader
Postharvest Biology and Technology

Enzymatic browning and its control in fresh-cut produce

  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...
Qiang He
Yaguang Luo
Stewart Postharvest Review