Effect of 1 and 100 kPa O2 atmospheric pretreatments of whole ‘Spartan’ apples on subsequent quality and shelf life of slices stored in modified atmosphere packages

Lu, Changwen; Toivonen, Peter M.A.

doi:10.1016/s0925-5214(99)00069-1

Cited by 47 publications

(34 citation statements)

References 18 publications

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“…Recent researches have shown that high O 2 concentration effectively inhibited enzymatic browning. It was found that high oxygen treatment inhibited the browning of some horticultural products, such as iceberg lettuce (Heimdal, Kuhn, Poll, & Larsen, 1995), apples (Lu & Toivonen, 2000), litchi (Duan, Jiang, Su, & Zhang, 2004), grape (Deng, Wu, & Li, 2005), and potato slice (Limbo & Piergiovanni, 2006). Nevertheless, sensitivity to O 2 toxicity varies among species.…”

Section: Introductionmentioning

confidence: 99%

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Duan

Liu

Zhang

et al. 2011

Food Research International

172

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Section: Introductionmentioning

confidence: 99%

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Duan

Liu

Zhang

et al. 2011

Food Research International

172

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“…Short-term, super-atmospheric oxygen pre-cutting treatment has been demonstrated to have residual effects that improve fresh-cut apple slice quality and shelf life (Lu and Toivonen 2000). The super-atmospheric pre-cutting treatment reduces the level of cut-edge browning that develops on the slices and prevents the development of off-odors.…”

Section: Control Of Microbial and Fungal Contamination Of Whole Applesmentioning

confidence: 99%

“…The mechanism of action is at least partially understood (Toivonen et al 2003b), but a safe technology for commercial application needs to be developed. A very important effect of high oxygen treatment is its ability to control decay fungi (Wszelaki and Mitcham 2000) and hence the control of browning reported by Lu and Toivonen (2000) was likely due to the direct effect of the super-atmospheric pre-cutting treatment on fungal activity on the slices since the phenomenon of secondary browning was not recognized and distinguished from cut-edge browning at the time that work was conducted.…”

Section: Control Of Microbial and Fungal Contamination Of Whole Applesmentioning

confidence: 99%

Fresh-cut apples: Challenges and opportunities for multi-disciplinary research

Toivonen¹

2006

Can. J. Plant Sci.

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Toivonen, P. M. A. 2006. Fresh-cut apples: Challenges and opportunities for multi-disciplinary research. Can. J. Plant Sci. 86: 1361-1368. The fresh-cut apple industry has recently become established in North America. The future looks very bright for this value-added fruit product, however its growth requires improvements in quality and reduction of production costs. The existing industry has grown from concept to reality in response to research activities in anti-browning dips, package technology, sensory analysis, postharvest physiology, postharvest pathology and food microbiology. Several examples of how these critical research inputs have impacted and continue to impact on the industry practice are discussed. The next generation of questions and challenges posed by the industry will require some new inputs. Research in several disciplines will be need accessed to resolve the emerging issues. Traditional breeding effort and/or molecular technologies will be needed to provide non-browning fruit, fruit with better processing characteristics such as small cores to reduce waste and improved flavour and nutrition retention after cutting. With new cultivars, further work will be required to understand the commercial handling of each, including selection of harvest maturity and optimization of storage protocols. Also, pre-harvest factors such as phosphorus nutrition will need to be investigated further in terms of their effects on fruit tissue and membrane stability. Management of fungal pathogens is a key issue that needs to be studied from the field through storage and after cutting and packaging of the sliced fruit. The very nature of fresh-cut fruit has and continues to require a coordinated multi-disciplinary research strategy. Ce produit fruitier à valeur ajoutée semble promis à un brillant avenir, mais l'expansion de l'industrie nécessitera des améliorations au niveau de la qualité et une réduction des coûts de production. Ce secteur est passé du concept à la réalité grâce aux recherches sur les bains anti-brunissement, les techniques d'emballage, l'analyse organoleptique, la physiologie et la pathologie post-récolte ainsi que la microbiologie alimentaire. L'auteur donne plusieurs exemples de l'impact que ces recherches capitales ont eu et continuent d'avoir sur les pratiques industrielles. La prochaine série de questions et de problèmes que soulèvera l'industrie exigera d'autres travaux. Il faudra entreprendre des recherches dans plusieurs domaines pour aplanir les nouvelles difficultés. On devra recourir à l'hybridation classique ou aux technologies moléculaires, voire aux deux, pour créer des fruits qui ne bruniront pas, qui se prêteront mieux au conditionnement comme un coeur plus petit pour réduire les pertes ou une saveur plus marquée et la rétention des propriétés nutritives après tranchage. Il faudra aussi comprendre comment les nouveaux cultivars devront être manutentionnés, notamment déterminer quand les fruits seront assez mûrs pour être cueillis et établir des protocoles qui optimiseront le stocka...

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“…The use of synthetic chemicals for controlling browning is becoming less acceptable to consumers (Lu and Toivonen, 2000). Therefore, efforts have been focused on use of natural materials (Sapers, 1993).…”

mentioning

confidence: 99%

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

Abubakr¹

2016

Int.J.Curr.Microbiol.App.Sci

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Effect of 1 and 100 kPa O2 atmospheric pretreatments of whole ‘Spartan’ apples on subsequent quality and shelf life of slices stored in modified atmosphere packages

Cited by 47 publications

References 18 publications

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage

Fresh-cut apples: Challenges and opportunities for multi-disciplinary research

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

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