Fresh-Cut Produce

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

Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and...
Rosa M. Raybaudi-Massilia
Jonathan Mosqueda-Melgar
Robert Soliva-Fortuny
Olga Martín-Belloso
Comprehensive Reviews in Food Science and Food Safety

Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update

Tyrosinase (EC, a copper-containing enzyme, can cause enzymatic browning in raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss in nutritional quality. These phenomena have encouraged researchers to seek...
M. R. Loizzo
R. Tundis
F. Menichini
Comprehensive Reviews in Food Science and Food Safety

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

The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM)....
N. Azarakhsh
A. Osman
H.M. Ghazali
C.P. Tan
N. Mohd Adzahan
International Food Research Journal

Surface Treatments and Edible Coatings in Food Preservation

  Consumer interest in health, nutrition, and food safety combined with environmental concerns has renewed efforts in edible coating research. Renewable and abundant resources are available for use as film-forming agents that could potentially reduce the need for synthetic packaging filius...
Elizabeth A. Baldwin
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

  Se evaluó la influencia que tiene la concentración de sacarosa, glucosa y fructosa sobre la textura e inocuidad en rodajas de carambolo fresco cortado, durante almacenamiento. Se usaron rodajas de 5 mm de espesor con pretratamiento químico y estado 5 de madurez. Se...
Diana Blach
Johanna Donado
Magda I. Pinzón
Revista Alimentos Hoy

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

  Se estudiaron los cambios en la actividad peroxidasa (POD) y polifenoloxidasa (PPO) en rodajas de carambolo fresco cortado almacenado en atmósfera modificada. Se usaron rodajas de 5 mm de espesor en estado de madurez 5, carta de color, con aplicación de tratamiento quí...
Diana Blach
Johanna Donado
Magda I. Pinzón
Revista Alimentos Hoy

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

  The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for...
Ana Carla Marques Pinheiro
Eduardo Valério de Barros Vilas Boas
Lucas Carvalho e Silva
Alessandra de Paiva Alves
Marcelo La Selva
Adimilson Bosco Chitarra
Ciência e Agrotecnologia

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

El consumo de alimentos mínimamente procesados, principalmente frutas y hortalizas troceadas y empacadas, ha aumentado considerablemente en los países desarrollados. Los tratamientos más comunes de los productos mínimamente procesados son pelado, troceado, y, en...
Germán A. Giraldo
Universidad de Antioquia

Controlled atmosphere storage of carrot slices, sticks and shreds

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

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

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)...
G.A. Picchioni
A.E. Watada
B.D. Whitaker
A. Reyes
Postharvest Biology and Technology