Behaviour of fresh cut broccoli under different modified atmosphere conditions

Hernndez, Paola; Ayuso-Yuste, M. Concepción; GonzlezGmez, David; Bohoyo-Gil, D.; DelgadoAdmmez, Jonathan; BernalteGarca, Mara

doi:10.9755/ejfa.2016-07-907

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…These range from 2% for apples and pears to 15% for berries and spinach, with higher levels leading to the development of anaerobic respiration and off‐odors inside the package . In recent years, several studies have explored the use of MAP to extend the storage life of cherries, figs, breadfruit, avocado, pineapples, persimmon, tomatoes, fresh‐cut iceberg lettuce, fresh‐cut broccoli, fresh in‐hull walnut, and fresh hazelnut . Ozturk et al ., reported that high CO 2 passive‐MAP could maintain quality of fresh in‐hull pistachios compared with vacuum and conventional packaging conditions.…”

Section: Introductionmentioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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“…Convenience stores Up to 21 days Hernandez et al [19] Organic broccoli Selection, sectioning, disinfection, packaging in low density polyethylene and refrigeration.…”

Section: Markets and Supermarketsmentioning

confidence: 99%

A review on the effect on phytochemical compounds relevant to human health by broccoli processing technologies

Vázquez-González

Mejía-Garibay

Robles-López

2021

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Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of ﬁber and ﬁtochemical compounds, can beneﬁt the quality of life of the human population.

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Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

Collazo

Lafarga²,

Aguiló‐Aguayo³

et al. 2018

Food Control

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The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli from conventional and organic agricultural practices was evaluated as an alternative to chlorine sanitation. Several WUV doses (0.3-1.8 kJ m-2) were tested alone or combined with peroxyacetic acid (PAA). Results showed that 0.5 kJ m-2 was sufficient to reduce natural total aerobic mesophilic microorganisms by 2 log 10 in conventional broccoli without 2 negative consequences on the physical quality. However, in order to achieve the same effect on organic broccoli, a combined application of at least 0.3 kJ m-2 and 50 mg L-1 PAA was required. Total antioxidant capacity (TAC) was enhanced by 42, 90 and 81% in conventional broccoli 24 h after treatment with 0.3, 0.5 and 1.8 kJ m-2 , respectively, compared to watercontrol. A similar trend was observed in organic broccoli, although the increase in TAC (by 22%) compared to the water-control was only significant when a dose of 1.8 kJ m-2 was used. Similarly, 0.5 kJ m-2 enhanced the sulforaphane content in conventional broccoli by 1.5 and 4fold compared to water and chlorine-controls, respectively. WUV is a promising alternative technology to improve the microbiological and nutritional quality of fresh-cut broccoli.

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Behaviour of fresh cut broccoli under different modified atmosphere conditions

Cited by 3 publications

References 32 publications

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

A review on the effect on phytochemical compounds relevant to human health by broccoli processing technologies

Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

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