Fresh-Cut Produce

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

Damage to intact fruit affects quality of slices from ripened tomatoes

  Breaker stage fruit (cvs 901 and Bobcat) were subjected to different types of physical damage: 3 impacts of a steel ball (67 g) from a height of 33, 66 or 99 cm, 8 impacts of the ball from 99 cm, or dropping the fruit once 1 m onto a hard surface. Fruit were then held at 20 °C...
Marina Buccheri
Marita Cantwell
LWT - Food Science and Technology

Hot water and ethanol treatments can effectively inhibit the discoloration of fresh-cut sunchoke (Helianthus tuberosus L.) tubers

  The main problem affecting the quality of fresh-cut sunchoke tubers is cut surface discoloration. Pre- and post-cutting hot water and ethanol treatments were evaluated for their potential to inhibit discoloration, color changes, and associated phenolic metabolism in tuber slices stored in...
Qingguo Wanga
Xunli Nie
Marita Cantwell
Postharvest Biology and Technology

Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

  The effects of calcium chloride (CaCl2) and calcium lactate on maintaining textural and sensory quality of fresh-cut “Kent” and “Tommy Atkins” mangos and determination of treatments preferred by consumers were investigated. Mango cubes (1.5×1.5×1.5 cm)...
Panita Ngamchuachit
Hanne K. Sivertsen
Elizabeth J. Mitcham
Diane M. Barrett
Journal of Food Science

Preservative Treatments for Fresh-cut Fruits and Vegetables

  In this chapter, we review the most common treatments used to preserve the color and texture of fresh-cut products. Color preservation is, after safety, the most important attribute to be preserved, because frequently, a product is selected for its appearance, particularly its color. Color...
Elisabeth Garcia
Diane M. Barrett
CRC Press

Physiological and Quality Changes of Fresh-Cut Pineapple Treated with Antibrowning Agents

  The physiological responses of pineapple slices to antibrowning agents have been studied. Slices were immersed for 2 min in solutions of isoascorbic acid (IAA) 0.1 mol/l, ascorbic acid (AA) 0.05 mol/l or acetyl cysteine (AC) 0.05 mol/l, packaged in polystyrene trays, prior to storage for up...
G.A. Gonzalez-Aguilar
S. Ruiz-Cruz
R. Cruz-Valenzuela
A. Rodriguez-Felix
C.Y. Wang
Swiss Society of Food Science and Technology

Maintaining Quality of Fresh-Cut Kiwifruit with Volatile Compounds

  Kiwifruit (Actinidia deliciosa) were cut into 5 mm slices and placed in polystyrene trays. Various volatile compounds were introduced inside the trays before the lids were covered. The development of decay and the shelf life of the slices were evaluated during storage at 10 °C. Kiwifruit...
Chien Y. Wang
J. George Buta
Postharvest Biology and Technology

Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe

  Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh-cut fruit industry. Flavor and aroma are most often the true indicators of shelf-life from the consumer’s point of view. Changes in...
J.C. Beaulieu
D.A. Ingram
J.M. Lea
K.L. Bett-Garber
Journal of Food Science

Optimizing Concentration and Timing of a Phage Spray Application to Reduce Listeria monocytogenes on Honeydew Melon Tissue

  A phage cocktail was applied to honeydew melon pieces 1, 0.5, and 0 h before contamination with Listeria monocytogenes strain LCDC 81-861 and 0.5, 1, 2, and 4 h after contamination. The phage application was most effective when applied 1, 0.5, or 0 h before contamination with L....
Britta Leverentz
William S. Conway
Wojciech Janisiewicz
Mary J. Camp
Journal of Food Protection

Biochemical Changes of Fresh-Cut Pineapple Slices Treated with Antibrowning Agents

  The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N-acetyl-cysteine (AC) in inhibiting browning of fresh-cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than...
Gustavo Adolfo Gonzalez-Aguilar
Saul Ruiz-Cruz
Herlinda Soto-Valdez
Francisco Vazquez-Ortiz
Ramon Pacheco-Aguilar
Chien Yi Wang
International Journal of Food Science and Technology