Fresh-Cut Produce

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh...
Daniel Lin
Yanyun Zhao
Comprehensive Reviews in Food Science and Food Safety

Efecto de la aplicación de aceite esencial de orégano mexicano (Lippia graveolens) y tomillo (Thymus vulgaris) en factores de calidad de rodajas de manzana (Malus domestica)

  El objetivo de este estudio fue evaluar algunos factores de calidad de rodajas de manzana sumergidas en soluciones de aceite esencial (AE) de orégano y tomillo. Rodajas de manzana fueron sumergidas en diferentes soluciones de AE: 100 ppm de AE de orégano (T1), 100 ppm de AE de...
Carlos Enrique Ochoa Velasco
Juan José Luna Guevara
Francisco Javier Pérez Gaspar
Revista Venezolana de Ciencia y Tecnología de Alimentos

Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities

  Cantaloupe (Cucumis melo L. var. reticulatus Naudin) were evaluated during development and then freshcut cubes were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning in two seasons (years) and developing fruit...
John C. Beaulieu
Jeanne M. Lea
Journal of the American Society for Horticultural Science

Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe

  Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 °C water for 20 min (...
X. Fan
B.A. Annous
J.C. Beaulieu
J.E. Sites
Journal of Food Science

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

  Consumption of produce contaminated with Escherichia coli O157:H7 has resulted in cases of foodborne illness. We determined the efficacy of a mixture of three E. coli O157:H7–specific bacteriophages (ECP-100) in reducing the number of viable E. coli O157:H7 on contaminated fresh-cut...
Manan Sharma
Jitendra R. Patel
William S. Conway
Sean Ferguson
Alexander Sulakvelidze
Journal of Food Protection

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

  Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve as a source of contamination or has great potential to result in cross-contamination. The objective of this study was to evaluate...
Alejandro Tomás-Callejas
Francisco López-Gálvez
Adrian Sbodio
Francisco Artés
Francisco Artés-Hernández
Trevor Suslow
Food Control

Efecto de la aplicación de un recubrimiento comestible antimicrobial y antioxidante a partir de aceite de oregano (Origanum vulgare ) en la calidad y vida útil de la lechuga (Lactuca sativa L) mínimamente procesada refrigerada

Se elaboró una película comestible compuesta por: pectina 6%, gelatina 5% como gelificante y como surfactante aceite de orégano en concentraciones de 1% y 2% y se aplicó a la lechuga mínimamente procesada refrigerada. Los resultados mostraron que la tasa de...
Nidia Rocío Patiño Rincón
Heidy Milena Moreno Cristancho
María Patricia Chaparro González
Revista Alimentos Hoy

Sensitivity of Radicchio to External Ethylene and Decay Pathogens

  Radicchio (Cichorium intybus var. foliosum) is an increasingly popular salad vegetable in the United States. The red-leafed, head-forming variety of Italian chicory, Radicchio di Chioggia, has become a common component of bulk and bagged salad mix products. It is valued for its bright,...
Ana Maria Hernandez
M. Cantwell
T. Suslow
Perishables Handling Quarterly Issue

Effect of Selected Browning Inhibitors on Phenolic Metabolism in Stem Tissue of Harvested Lettuce

  Wound-induced changes in phenolic metabolism causes stem browning (butt discoloration) in harvested lettuce. Stem tissue near the harvesting cut exhibited increased phenylalanine ammonialyase (PAL) activity and accumulation of caffeic acid derivatives. These o-diphenols can be oxidized by...
Francisco A. Tomás-Barberán
Marıía I. Gil
Marisol Castañer
Francisco Artés
Mikal E. Saltveit
Journal of Agricultural and Food Chemistry

Postharvest Control of Table Grape Gray Mold on Detached Berries with Carbonate and Bicarbonate Salts and Disinfectants

  The control of postharvest gray mold on detached table grape berries by treatment with carbonate and bicarbonate salt solutions, alone or with chlorine, ozone, or ethanol, was evaluated. Sodium carbonate (SC), potassium carbonate (PC), sodium bicarbonate (SBC), potassium bicarbonate (PBC),...
F. Mlikota Gabler
J.L. Smilanick
American Society for Enology and Viticulture