Fresh-Cut Produce
Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage
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The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries,...
Journal of Agricultural and Food Chemistry
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Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-cut Table Grapes
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The changes in packaged fresh-cut grape quality and microbial growth as affected by mild heat treatments and the retention of grape cap stems during 5 °C storage were evaluated. Each individual grape was either manually pulled off (stemless) from the stems, or cut (cut stem) to allow for...
Journal of Food Science
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Effect of 1-methylcyclopropene (1-MCP) on Softening of Fresh-cut Kiwifruit, Mango, and Persimmon Slices
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Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after...
Postharvest Biology and Technology
English | Fresh-Cut Produce | Kiwifruit | Mango | Persimmon | Fresh Produce
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Quality Retention and Potential Shelf-Life of Fresh-cut Lemons as Affected by Cut Type and Temperature
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The effects of four cut types (wedges, slices, 1/2 and 1/4 slices) of ‘Lisbon’ lemons (Citrus lemon L.) and storage at four temperatures (0, 2, 5 and 10 °C) on post-cutting life were studied. Respiration rates of all cut types that were stored at 0, 2 and 5 °C up to 8...
Postharvest Biology and Technology
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Enzymatic browning and its control in fresh-cut produce
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Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for...
Stewart Postharvest Review
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Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables
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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...
Comprehensive Reviews in Food Science and Food Safety
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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)
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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...
Revista Venezolana de Ciencia y Tecnología de Alimentos
Apple | Fresh-Cut Produce | Thyme | Spanish | Fresh Produce
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Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities
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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...
Journal of the American Society for Horticultural Science
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Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe
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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 (...
Journal of Food Science
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Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce
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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...
Journal of Food Protection
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