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Fresh-Cut Produce

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

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