2015
DOI: 10.1016/j.postharvbio.2014.12.003
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Comparison of industrial precooling systems for minimally processed baby spinach

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Cited by 42 publications
(19 citation statements)
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“…The deterioration occurring in 1 hr at 258C is similar to a week at 18C (Brosnan & Sun, 2001). Hence, fruits and vegetables should be cooled as soon as possible to increase shelf life (Garrido, Tudela, & Gil, 2015).…”
Section: Discussionmentioning
confidence: 99%
“…The deterioration occurring in 1 hr at 258C is similar to a week at 18C (Brosnan & Sun, 2001). Hence, fruits and vegetables should be cooled as soon as possible to increase shelf life (Garrido, Tudela, & Gil, 2015).…”
Section: Discussionmentioning
confidence: 99%
“…Vacuum‐cooling reduced both pink rib and heart‐leaf injuries on winter lettuce heads, although the effect was visible only after 2.5 days of shelf‐life at 12 °C . On the other hand, vacuum‐cooling has also been reported to cause approximately 1% produce weight loss (mostly water) for each 6 °C of cooling, to increase tissue damage in spinach, as well as to enhance the infiltration of Escherichia coli O157:H7 into lettuce tissues by more than 90% compared to the non‐vacuum cooled product . Nonetheless, a slight loss of water improved rigidity of baby spinach and increased resistance to processing stress .…”
Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning
confidence: 99%
“…Hydro‐cooling was found to be suitable for spring season spinach leaves because it increased water content and color, significantly decreased pseudomonas counts, and reduced respiration rate of leaves in modified atmosphere packages . The hydro‐cooling can be performed by immersion rather than by spraying.…”
Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning
confidence: 99%
“…In this study, we investigated the effect of bag‐in‐box packaging on the water loss in cabbages during storage with a cooling process. Moreover, the changes in green colour, soluble solids content and ascorbic acid content were evaluated as the fundamental qualities of cabbages during storage, as a delay in cooling may induce water loss along with loss of these qualities in cabbages 10,11 . We further measured the internal temperature changes in cabbages from the cooling stage to the storage period to clarify the effect of plastic films as an interior packaging on the temperature of cabbages.…”
Section: Introductionmentioning
confidence: 99%