Effects of high‐pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life

Wu, Zhi-shuang; Zhang, Min; Wang, Shaojin

doi:10.1002/jsfa.5612

Cited by 40 publications

(24 citation statements)

References 56 publications

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“…During 9 days at 4°C, there was a high reduction of ascorbic acid in the control samples (54%), a moderate reduction in U (38%) followed by UH (30%), and a low reduction in H (26%), thus demonstrating that high pressure treatments were effective in reducing the loss of ascorbic acid in fresh mushroom. This is in agreement with Wu et al (2012a) who reported that high pressure argon treatments were effective in reducing AA in pineapples.…”

Section: Resultssupporting

confidence: 93%

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Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

Lagnika

Zhang

Nsor-Atindana

et al. 2014

International Agrophysics

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A b s t r a c t. Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.K e y w o r d s: high pressure argon, ultrasound, white mushroom, shelf life, storage

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Section: Resultssupporting

confidence: 93%

“…The mean of six readings at different locations was randomly taken on the cap and compared to an ideal mushroom. D E was described by the following equation (Wu et al, 2012a):…”

Section: Methodsmentioning

confidence: 99%

Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

Lagnika

Zhang

Nsor-Atindana

et al. 2014

International Agrophysics

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“…The mean of six readings at different locations was randomly taken on the cap and compared to an ideal mushroom. ΔE was described by the following equation (Wu et al 2012).…”

Section: Colourmentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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“…Pharmaceutical, cosmetics and food industries are very interested in biologically active compounds found in several food by‐products, namely by‐products of fruits and vegetables. Pineapple ( Ananas comosus ) is the most processed tropical fruit, and world production of pineapple has been growing, as well as the production of processed pineapple, namely canned pineapple, and minimally processed pineapple . The industrial processing of pineapple, including minimal processing, generates a high quantity of by‐products, which generally represent more than 20% of the fruit.…”

Section: Introductionmentioning

confidence: 99%

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

Freitas

Moldão‐Martins

Costa

et al. 2014

J. Sci. Food Agric.

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Effects of high‐pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life

Abstract: Both HP Ar and HP N processing had beneficial effects on MP pineapples throughout 20 days of storage at 4 °C.

Cited by 40 publications

References 56 publications

Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

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