Fresh Produce - Fresh-cut, Postharvest, Food Safety

Australia - Food and Agricultural Import Regulations and Standards

Australia is a major producer of raw materials and processed foods but imports a growing volume of food and beverages. Imports have increased steadily over recent years. U.S. exports of consumer ready food products to Australia have risen by over 460 percent in value in the past ten years. All...
Lindy Crothers

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

Evaluation of the physicochemical, physical and sensory properties of fresh Cape Gooseberry and vacuum impregnated with physiologically active components

  Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with...
Ruth F. Peña C.
Misael Cortés R.
Olga I. Montoya C.
Universidad de Antioquia

Nondestructive maturity determination in green tomatoes using a handheld visible and near infrared instrument

  A nondestructive method based on visible and near infrared spectroscopy, was investigated for deter-mining the maturity of green tomatoes at harvest. The interactance spectrum of tomato fruit at the firm green stage were measured in less than 5 s with a handheld spectrometer (400–1000...
G. Tiwari
D.C. Slaughter
M. Cantwell
Postharvest Biology and Technology

Norma del Codex para el Aguacate

  Esta Norma se aplica a las variedades comerciales de aguacates obtenidos (por cultivares) de Persea americana Mill. (Syn. Persea gratissima Gaertn), de la familia Lauraceae, que habrán de suministrarse frescos al consumidor, después de su acondicionamiento y envasado. Se...
Codex Alimentarius
Codex Alimentarius

Codex Standard for Avocado

  This Standard applies to commercial varieties (cultivars) of avocados grown from Persea americana Mill. (Syn. Persea gratissima Gaertn), of the Lauraceae family, to be supplied fresh to the consumer, after preparation and packaging. Parthenocarpic fruit and avocados for industrial processing...
Codex Alimentarius
Codex Alimentarius

Controlled atmosphere treatment for control of grape mealybug, Pseudococcus maritimus (Ehrhorn) (Hemiptera: Pseudococcidae), on harvested table grapes

  Controlled atmosphere (CA) treatments with ultralow oxygen (ULO) alone and in combinations with 50% carbon dioxide were studied to control grape mealybug, Pseudococcus maritimus (Ehrhorn) on harvested table grapes. Two ultralow oxygen levels, 30 and <0.01 µL L−1, were tested...
Yong-Biao Liu
Postharvest Biology and Technology

Evaluation of cleaning treatments for almond-contact surfaces in hulling and shelling facilities

  After harvest, almond hulls and shells are separated from kernels in specialized huller-sheller(HS) facilities. This study evaluated various cleaning and sanitizing treatments on contact surfaces typically found in HS facilities. Dust (hull, shell, and soil particulates) was collected from...
Wen-Xian Du
M.D. Danyluk
L.J. Harris
Food Protection Trends