Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere

Rosa, Chayrunnisa Iby; Sapata, M.; Guerra, Manuela

doi:10.1016/j.foodcont.2006.06.006

Cited by 12 publications

(10 citation statements)

References 13 publications

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“…TVC in all treatments was much lower than the permitted limit given in ISO 4833:2003 5. Counts of coliforms, E. coli, Salmonella and parasite larvae in all treatments were within the permitted limits given in the relevant ISO standards and were in accordance with the properties of hygienic products 3, 12. These results are due to the hygienic processing and packaging of the vegetables mixture 13–16.…”

Section: Resultssupporting

confidence: 76%

“…Minimally processed, ready‐to‐use and packaged vegetables are becoming more popular because of hygienic processing and easy consumption. Initially, these products were prepared and presented in restaurants, hotels and other public centres, but they are now found extensively in supermarkets and stores for family consumption 2, 3. Since sensory attributes play a fundamental role in the selection and acceptability of foods and have a direct dependence on raw material quality and food storage conditions, and also because of the appreciable effect of freezing on sensory attributes of vegetables, the present study was carried out to determine the best freezing temperature and frozen storage time for some ready‐to‐use leafy vegetables that are commonly found in Iranian foods.…”

Section: Introductionmentioning

confidence: 99%

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The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

Mohammadi

Koushki

Ahmadian

et al. 2010

J. Sci. Food Agric.

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Section: Resultssupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

Mohammadi

Koushki

Ahmadian

et al. 2010

J. Sci. Food Agric.

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“…An atmospheric pressure of 3 kPa O2 and 10 kPa CO2 maintained a good appearance of lettuce, without much effect on microbial growth (Barriga et al, 1991;Saxena et al, 2008). A setback of this technology is an anaerobic spoilage microorganism which generates CO2 inside the package and also allows simulated growth of pathogens (Rosa et al, 2007;Rodriguez-Aguilera et al, 2009;Luo et al, 2004). For the MAP, different types of packaging materials may be used for packing of fresh-cut fruits and vegetable such as polymers, films, formats, structures, etc.…”

Section: Modified Atmospheric Packaging (Map)mentioning

confidence: 99%

A Review on Postharvest Management and Advances in the Minimal Processing of Fresh-Cut Fruits and Vegetables

Vivek¹,

Singh²,

W.Ritesh³

et al. 2019

J microb biotech food sci

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The review mainly focused on ready-to-eat (RTE) fresh-cut fruits and vegetable (F&V) which are consumed raw or processed. In recent years, there has been growing evidence of consumption of minimally processed fruits and vegetable for the prevention of many chronic diseases. Some chemicals like chlorine, calcium chloride, etc., are used for sanitisation purpose in fruit and vegetable industry, but these chemicals form carcinogenic chlorinated compounds which have adverse human health impacts. Therefore, advanced alternative sanitisation techniques, processing methods and improved packaging materials may be implemented for ensuring safety and extending the shelf life of fresh-cut fruit and vegetable. Edible coating materials like methylcellulose, carrageenan and alginate are used for reduction of microbial load and preservation of fruit from the fruit and vegetable surface after harvesting. Some emerging alternative methods such as irradiation, high-pressure processing, power ultrasound, cold plasma and limitations of chemical methods have also been reported in this review for maintaining the quality and prevention of spoilage to a greater extent. The review also covers some post-harvest processing steps such as washing, sanitation, cutting and dipping treatments used for processing of fruits and vegetable. The information presented in this manuscript would be highly beneficial and effective for preservation, sensorial and nutritional quality of fresh-cut fruit and vegetable.

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“…In the case of parsley, some studies showed that the leaves kept in atmosphere composition of 10% O2 and 10% CO2 showed less decrease in chlorophyll (Yamauchi and Watada, 1993). Also parsley flavour and aroma were retained better in perforated film packages than in sealed ones (Manzano et al, 1995;Rosa et al, 2007). For storage of perishable vegetables and herbs special packaging films for MAPs were introduced by several producers, eg.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Post-Harvest Treatment and Storage Conditions on Vitamin C Content in Two Leafy Parsley Cultivars

Sitarek-Andrzejczyk

Przybył

Gajewski

2018

Proccedings of International Scientific Conference "RURAL DEVELOPMENT 2017"

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The objective of the study was to determine the content of vitamin C (L-ascorbic acid) in two leafy parsley (Petroselinum crispum Mill. Fuss) cultivars subjected to different post-harvest treatments. Ascorbic acid (AA), due to its instability, is one of the indicators of leafy vegetable freshness and quality. High content of this compound in vegetables is desired because of its bioactive properties. The cultivars differ in morphology of usable parts: 'Rialto' has flat lamina and 'Petra' triple-curled lamina. The plant material was obtained in 2015 and 2016 from experimental field in Warsaw-Wilanów. The leaves were washed directly after harvest: a) in tap water or b) in tap water with ozone added. Two methods of postharvest storage were applied: A) at the cold store and B) under simulated retail conditions. In the case of cold store method (A), the plants were tied in tufts and stored at the temperature of 0 °C and RH 90 % for 7, 14, 28 days in two variants: 1) in containers, where leaves petioles were immersed in water, and 2) in special bulk modified atmosphere packaging (MAP), dedicated to fresh herbs (Stepac, Israel). In the case of storage under simulated retail conditions (B), the leaves were kept for 48 hours at 10 °C, RH 30-40 % in two variants: 1) tufts wrapped in perforated PE film with petioles immersed in water, and 2) packed to retail MAPs, dedicated to leafy herbs (Stepac, Israel). Concentration of L-ascorbic acid in the leaves was determined spectrophotometrically, with the method based on reaction of Folin's phenol reagent in low pH. Fresh and stored 'Rialto' leaves were characterised by a higher concentration of AA than 'Petra' leaves (110 and 44 mg g -1 f.w., respectively). Significant decrease of AA after ozone treatment was observed only for 'Rialto' directly after harvest. Storage length had significant influence on the content of AA in both cultivars. Decrease of AA content was observed during storage period. Average concentration of AA after 7 days of storage was 85 and 44 mg g -1 f.w. for 'Rialto' and 'Petra', respectively. After 28 days of storage the concentration was 54% lower for 'Rialto' and 36% lower for 'Petra', compared to the initial content. Leaves after simulated retail conditions showed slightly lower AA content than those stored for 7 days in the cold room. Retail MAPs guaranteed significantly higher preservation of AA in both cultivars than wrapping in film with immersing in water. Washing in ozone-added water showed influence only on AA content in 'Rialto' leaves wrapped in film -they showed lower concentration of AA under simulated retail conditions. Our study showed that the content of AA in parsley leaves was cultivar dependent. Ozone treatment did not have negative effect on AA during the storage. Storage duration, rather than packaging methods, plays a key role in preservation of high content of AA. However, method of packaging is important under retail conditions, where temperature is higher and RH is much lower, than at a cold room.

show abstract

Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere

Cited by 12 publications

References 13 publications

The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

The impact of home freezing on the sensory characteristics of ready-to-use leafy vegetables

A Review on Postharvest Management and Advances in the Minimal Processing of Fresh-Cut Fruits and Vegetables

The Effect of Post-Harvest Treatment and Storage Conditions on Vitamin C Content in Two Leafy Parsley Cultivars

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