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Fresh-Cut Produce

Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries

  The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 µLL−1 for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a...
E. Aguayo
R. Jansasithorn
A.A. Kader
Postharvest Biology and Technology

Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage

  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,...
Maria I. Gil
Encarna Aguayo
Adel A. Kader
Journal of Agricultural and Food Chemistry

Effects of Mild Heat Treatment on Microbial Growth and Product Quality of Packaged Fresh-cut Table Grapes

  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...
L. Kou
Y. Luo
D. Wu
X. Liu
Journal of Food Science

Effect of 1-methylcyclopropene (1-MCP) on Softening of Fresh-cut Kiwifruit, Mango, and Persimmon Slices

  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...
Eduardo V. de B. Vilas-Boas
Adel A. Kader
Postharvest Biology and Technology

Quality Retention and Potential Shelf-Life of Fresh-cut Lemons as Affected by Cut Type and Temperature

  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...
Francisco Artés-Hernández
Frenando Rivera-Cabrera
Adel A. Kader
Postharvest Biology and Technology

Enzymatic browning and its control in fresh-cut produce

  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...
Qiang He
Yaguang Luo
Stewart Postharvest Review

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

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...
Daniel Lin
Yanyun Zhao
Comprehensive Reviews in Food Science and Food Safety

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)

  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...
Carlos Enrique Ochoa Velasco
Juan José Luna Guevara
Francisco Javier Pérez Gaspar
Revista Venezolana de Ciencia y Tecnología de Alimentos

Quality Changes in Cantaloupe During Growth, Maturation, and in Stored Fresh-cut Cubes Prepared from Fruit Harvested at Various Maturities

  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...
John C. Beaulieu
Jeanne M. Lea
Journal of the American Society for Horticultural Science

Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe

  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 (...
X. Fan
B.A. Annous
J.C. Beaulieu
J.E. Sites
Journal of Food Science