Can hot water treatments enhance or maintain postharvest quality of spinach leaves?

Glowacz, Marcin; Mogren, Lars; Reade, John P.H.; Cobb, A. H.

doi:10.1016/j.postharvbio.2013.02.004

Cited by 29 publications

(27 citation statements)

References 29 publications

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“…This could indicate that 55 C for 2 min induces a superficial damage in the apple flesh thus slightly reducing the lightless and colour. For example, Glowacz et al (2013) reported that HWT at 50 C for 120 s resulted in the greatest membrane damage (20%) compared to spinach leaves treated at 40 C up to 120 s, 45 C up to 60 s and 50 C for 30 s. In contrast to our results, Abreu et al (2003) and Koukounaras et al (2008) found that in fresh-cut pear and peaches, respectively, that mild heat pre-treatments were effective in avoiding the cut surface browning in fresh-cut fruits. No difference was observed in PPO activity for the control and for heated peach slices (Koukounaras et al, 2008).…”

Section: Colourcontrasting

confidence: 99%

“…Hot water treatment (HWT) is an effective physical treatment, free of chemical residues, and readily applicable in the fresh-cut industry during the washing process (Kim et al, 1993;Abreu et al, 2003). Previous studies have shown that HWT is sufficiently effective to maintain product quality for fresh-cut products such as lettuce (Murata et al, 2004;Moreira et al, 2006), rocket (Koukounaras et al, 2009), spinach (Gómez et al, 2008;Glowacz et al, 2013), eggplants (Barbagallo et al, 2012), and onions (Siddiq et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

Aguayo

Requejo-Jackman

Stanley

et al. 2015

Postharvest Biology and Technology

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Section: Colourcontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

Aguayo

Requejo-Jackman

Stanley

et al. 2015

Postharvest Biology and Technology

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“…Respiration rate (consumption of O2 and production of CO2), is a good measure of physiological activity, since it increases with tissue damage and deterioration [21]. A number of studies have found reduced respiration rate in produce treated with jasmonates and salicylates, e.g.…”

Section: Physiological Effects Respirationmentioning

confidence: 99%

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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“…An Overview of such technologies is presented in table 1. heat treatment reduction of chilling injury, delay of ripening, killing of critical insect contaminants and controls decay high-energy costs and added labour potato, tomato, carrot, strawberry, asparagus, broccoli, beans, kiwi, celery, lettuce, melon, grape, plum, peach, spinach and rocket leaves [5][6][7][8][9][10][11] . It has been demonstrated that heat shock by using hot water washing at temperatures ranging from 37 to 55 • C for a duration of 30 s to 3 min can improve the postharvest quality of spinach, rocket leaves, apples and mandarin fruit [7][8][9][10]. A clear mode of action of any water treatment is to wash-off the spores from the fruit surface [5].…”

Section: Introductionmentioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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Can hot water treatments enhance or maintain postharvest quality of spinach leaves?

Cited by 29 publications

References 29 publications

Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Postharvest treatments of fresh produce

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