Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Bico, Sheryl Lozel Sadili; Raposo, M. Manuela M.; Morais, Rui; Morais, A. M. M. B.

doi:10.1016/j.foodcont.2008.07.017

Cited by 214 publications

(167 citation statements)

References 30 publications

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“…The author describes that the content of soluble solids in the control sample and samples treated with alginate showed significant differences (p ≤ 0.05) during storage. Bico et al (2009) observed an increase in soluble solids content of fresh-cut bananas stored at 5 °C for 5 days treated with coating of carrageenan and a preservative solution under controlled atmosphere.…”

Section: Characterization Of Pearsmentioning

confidence: 88%

“…Fontes et al (2008) used an edible coating of alginate on minimally processed apples stored at 2 °C for 13 days and found that the pH of the fruits remained unchanged during storage. Bico et al (2009) Same capital letters in the same line and same lowercase letters in the same columns indicate that the samples did not differ significantly (p ≥ 0.05). the metabolic activities of the fruit reducing the degradation of polysaccharides and changes in the soluble solids content.…”

Section: Characterization Of Pearsmentioning

confidence: 98%

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Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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The aim of this study was to evaluate the physical and chemical parameters of Williams pear, stored at 25 ºC for 15 days, with and without edible coating. Edible coatings prepared with alginate 2% and carrageenan 0.5% were tested. The analyses carried out on the samples were: weight loss, pH, soluble solids, firmness, and color. The edible coatings were characterized in terms of mechanical properties, permeability, thickness, and opacity. The results show that the application of edible coatings with carrageenan and alginate in pears influenced physical and chemical characteristics such as weight loss, pH, total soluble solids, color, and firmness of the fruit. However, the alginate coating showed the best results on pear conservation since it had lower water vapor permeability and greater tensile strength, and therefore it can be used as a protective film on these fruits.

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Section: Characterization Of Pearsmentioning

confidence: 88%

Section: Characterization Of Pearsmentioning

confidence: 98%

Conservation of Williams pear using edible coating with alginate and carrageenan

et al. 2012

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“…The overall least significance difference (LSD; p ≤ 0.05) was calculated and used it to detect significant differences among all the treatments and control set. Relationships among measurement variables were studied by using the correlation coefficient (Bico et al 2009). …”

Section: Discussionmentioning

confidence: 99%

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

et al. 2015

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The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2°C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.

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“…The use of hydrogen peroxide is recommended for treatment of vegetables thanks to its low toxicity and safe decomposition of O2 and H2O. However, microbial safety is one of the most important factors to be considered for the preservation of minimally processed foods (Bico et al, 2009). E.coli in fresh carrots was not detected.…”

Section: Resultsmentioning

confidence: 99%

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

Augspole¹,

Ķince²,

Skudra³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Innovative (ozonised water, hydrogen peroxide) treatment solutions is one of the newest treatment agents used to decrease the count of microorganisms in vegetables. NatureSeal ® AS5 is a commercial solution used for the treatment of vegetables worldwide. The aim of this work was to study the effect of the various treatment solutions -hydrogen peroxide, ozonised water and NatureSeal ® AS5 (in various concentrations and for different treatment time) with the main purpose to ensure the microbiological safety of fresh-cut carrots. Non-treated carrots were used as control sample. The following treatment regimes were investigated: ozonised water treatment time 60; 120; 180±1 s and concentrations 1.0; 2.0; 3.0 mg L -1 ; hydrogen peroxide solutions, treatment time 30±1 s, 60±1 s 90±1 s and concentrations 0.5%; 1.0% 1.5%; NatureSeal ® AS5 water solution 2.5% 5 min ± 1 s were prepared for treatment of shredded carrots. E.coli in fresh carrots was not detected. Mathematical processing of the obtained results revealed that various concentrations of hydrogen peroxide (p=0.019; α=0.05) and treatment times (p=0.049; α=0.05) significantly influenced the TPC colony forming units in carrots. The obtained results prove the treatment agent properties of hydrogen peroxide. The comparison of chosen treatment regimes detected a significant (p=0.003; α=0.05) influence of the ozonised water on the decrease in the count of TPC colony forming units in carrots after treatment. During experiments it was proved that NatureSeal ® AS5 solution could be recommended as treatment agent for the treatment of fresh shredded carrots.

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Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Cited by 214 publications

References 30 publications

Conservation of Williams pear using edible coating with alginate and carrageenan

Conservation of Williams pear using edible coating with alginate and carrageenan

Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola)

The effect of hydrogen peroxide, ozonised water and NATURESEAL® AS5 solution on the microbiological parameters of fresh-cut carrot

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