Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres

Amissah, Joris Gerald Niilante; Hotchkiss, Joseph H.; Watkins, Christopher B.

doi:10.1016/j.postharvbio.2005.10.014

Cited by 6 publications

(6 citation statements)

References 29 publications

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“…Average color values (CIE L * values) of six slices per anaerobic vessel or pouch (three readings per slice) were measured with a color meter (model CR-100, Minolta Camera Co. Ltd., Ramsey, NJ, USA) using the method described by Amissah et al…”

Section: Materials and Methodsmentioning

confidence: 99%

“…Color Measurement. Average color values (CIE L* values) of six slices per anaerobic vessel or pouch (three readings per slice) were measured with a color meter (model CR-100, Minolta Camera Co. Ltd., Ramsey, NJ, USA) using the method described by Amissah et al 22 Firmness Measurement. Firmness was measured using a back extrusion cell in the procedure described by Bourne and Moyer.…”

Section: ■ Introductionmentioning

confidence: 99%

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Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)

Amissah

Hotchkiss

Watkins³

2013

J. Agric. Food Chem.

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The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25-1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 °C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.

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Section: Materials and Methodsmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)

Amissah

Hotchkiss

Watkins³

2013

J. Agric. Food Chem.

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“…Other studies found that exposure of whole Rocha pears to 100% O 2 (super atmospheric oxygen) at 5 °C for 30 days was effective in delaying pericarp browning and sensorial losses of fresh‐cut fruit, which showed a 7‐day shelf‐life extension compared to control samples . Despite cultivar characteristics, apples previously stored in elevated CO 2 ‐atmospheres with diphenylamine produced slices with lighter fruit color than fruit stored in air; however, stored fruit produced softer slices than those at harvest . It was also proposed that maintaining whole apple fruit quality by a controlled atmosphere will produce slices with the best quality and longest shelf life.…”

Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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“…The last indicator -starch index is performed in a simple, reliable test, possible to execute without sophisticated laboratory equipment (Jackman, Sun 2013). The starch content in apples, changes during maturation (Amissah et al 2006). The initialization of its degradation is observed in August, and in September it undergoes a sudden acceleration (Doerflinger et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Streif’s Index Values During Maturation of Two Apple Cultivars

Guz¹,

Kobus²,

Nadulski³

et al. 2017

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

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The paper presents the results of Streif's Index (SI) expression by new method of harvest date optimization, based on calculation one of its components -starch index (S), by image analysis. Harvest date prediction is a crucial factor in apple storage and subsequent shelf life, making it the main factor of product optimization. Apple fruits (Gloster and Rubin) after harvest were subjected to measurements of firmness, extract, and calculation of starch degradation as the main indicators of fruit storage suitability. The work presents basic changes of maturity indicators to assess credibility of its value in various stages of ripening. The results present that the use of precise digital image analysis reduces inaccuracies of Streif's Index to more test limits set. Streif's index value in the range of 0,7 -0,8 for Rubin apples and 3 -4 for Gloster, at which harvest of fruits is recommended, was obtained at different harvest dates for image analysis results based on different image filtration thresholds. This type of image analysis inaccuracies emerged as the main factor of SI deviations.

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Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres

Cited by 6 publications

References 29 publications

Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)

Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)

Quality of fresh‐cut products as affected by harvest and postharvest operations

Evaluation of Streif’s Index Values During Maturation of Two Apple Cultivars

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