Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower

Olarte, Carmen; Cervera, Susana Sanz; Echávarri, J. Federico; Ayala, F.

doi:10.1016/j.lwt.2008.07.001

Cited by 71 publications

(60 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among the volatile products of glucosinolates degradation, isothiocyanates have been generally known as the most biologically active, being reported to possess broadspectrum biological activity against bacterial (Lin et al, 2000). The values obtained in the present work were similar to those found by Brackett (1989) and higher than those reported by others (Olarte et al, 2009;Ansorena et al, 2011;Martínez-Hernández et al, 2013).…”

Section: First Experiencesupporting

confidence: 85%

Behaviour of fresh cut broccoli under different modified atmosphere conditions

Hernndez

Ayuso-Yuste

GonzlezGmez

et al. 2017

Emir. J. Food Agric

View full text Add to dashboard Cite

Section: First Experiencesupporting

confidence: 85%

Behaviour of fresh cut broccoli under different modified atmosphere conditions

Hernndez

Ayuso-Yuste

GonzlezGmez

et al. 2017

Emir. J. Food Agric

View full text Add to dashboard Cite

“…After 24 days of storage, LR bananas lost 8.7 ± 0.8% of their initial weight, whereas DR bananas lost only 5.5 ± 1.4% after 32 days of storage. Similar observations were also reported for chard [4], broccoli and cauliflower [14], ready-to-eat friariello campano [15], asparagus [16], leek [1], fresh-cut romaine lettuce [17], fresh-cut spinach [7], and radish greens [20], which lost more weight when stored under light than darkness. The excessive weight loss observed in light-treated bananas might be attributed in part to the local temperature rise on the fruit surface as a result of radiative heating caused by light exposure.…”

Section: Weight Losssupporting

confidence: 84%

“…It has been reported that light exposure could beneficially affect the nutritional quality of fresh produce such as spinach [7,8], fresh-cut romaine lettuce [3], tomato [9], broccoli florets [2,10], fresh-cut celery [11] and cauliflower [12]. On the other hand, compared with storage under continuous darkness, light treatment was found to result in quality deterioration in chard [13], broccoli and cauliflower [14], ready-to-eat friariello campano (Brassica rapa L. subsp. sylvestris) [15], asparagus [16], leek [1], freshcut romaine lettuce (Lactuca sativa L. var.…”

Section: Introductionmentioning

confidence: 99%

Effect of light treatment on the ripening of banana fruit during postharvest handling

Özdemir

2016

Fruits

View full text Add to dashboard Cite

-Introduction. In this study, the effect of continuous light treatment (24 µmol m −2 s −1 ) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) cv. Grand Nain] during postharvest handling was investigated. Materials and methods. The changes in physiological and physical parameters related to banana ripening such as the respiration rate, ethylene production rate, weight, colour, texture and sugar content were analysed during storage. Results and discussion. Light treatment accelerated the ripening of bananas, which was characterised by a shortened pre-climacteric period. Light-treated bananas reached a respiratory climacteric peak 8 days earlier than bananas stored in the dark. Similar delays were also observed in the onset of climacteric ethylene rise, colour change, texture loss and soluble sugar accumulation between bananas stored under continuous light and darkness. Light treatment led to excessive weight loss in bananas. At the climacteric peak, respiration and ethylene production rates were significantly higher in light-treated bananas than bananas stored in the dark. Also, significantly higher amounts of soluble sugars were accumulated in light-treated bananas than in bananas stored in the dark. Conclusion. Light treatment can be used as a method for accelerating ripening of green bananas, especially during retail display, in order to provide consumers with fruits at their best eating quality.Keywords: banana / Musa spp. / lighting / ripening stage / retail display / shelf life Résumé -Effet de la lumière sur le mûrissement de la banane au cours de sa manutention postrécolte. Introduction. L'effet de la lumière en continu (24 µmol m −2 s −1 ) a été étudié sur le mûrissement de la banane [Musa spp. (Groupe AAA, sous-groupe Cavendish) cv. Grande Naine] au cours de la manutention post-récolte. Maté-riels et méthodes. Les modifications des valeurs des paramètres physiologiques et physiques liés au mûrissement des bananes ont été suivies pendant le stockage : le taux de respiration, le taux de production d'éthylène, le poids, la couleur, la texture et la teneur en sucres des fruits. Résultats et discussion. Le traitement lumineux a accéléré le mûrissement des bananes, ainsi caractérisé par une période de pré-climactérique plus courte. Les bananes traitées à la lumière ont atteint le pic climactérique respiratoire 8 jours plus tôt que les bananes stockées à l'obscurité. Des retards similaires ont également été observés dans l'apparition du pic climactérique d'éthylène, le changement de couleur, la perte de texture et l'accumulation des sucres solubles, entre les bananes stockées à la lumière et dans l'obscurité continue. Le traitement lumineux a conduit à une importante perte de poids des bananes. À l'apogée du pic climatérique les taux respiratoire et de production d'éthylène étaient significativement plus élevés pour les bananes éclairées que pour les bananes stockées à l'obscurité. En outre les teneurs en sucres solubles étaient significativement plus élevées dans les bananes t...

show abstract

“…The higher TA of cut leaves could be explained by the tissue breakdown. However, fresh cut products retain the capacity to respond physiologically and cushion the variations of acidity induced by the high levels of CO 2 which build up in the atmosphere inside the sealed bags (Olarte et al, 2009).…”

Section: Physico-chemical Parameters Of Red Chicorymentioning

confidence: 99%