Effects of initial low oxygen and perforated film package on quality of fresh‐cut cabbages

Abstract

The effects of perforated film packages (PFP) with different oxygen partial pressures (5, 8 and 10 kPa) and a barrier package (BP) at 21 kPa of O 2 on the quality of fresh-cut cabbages were studied at 5 and 20• C. The microbial growth, appearance, flavor, ascorbic acid content and polyphenol oxidase activity were determined during storage. The results indicated that fresh-cut cabbages had better color retention and quality in PFP. Oxidation of ascorbic acid (AA) and browning of fresh-cut cabbage were inhibited effectively using a PFP and an initial oxygen partial pressure equal to 5 kPa. Analysis of microbial growth also showed that the total count on fresh-cut cabbage was relative lower in PFP with an initial low O 2 content. Loss of total ascorbic acid was much lower in PFP than that in BP by suppressing AA oxidation. The results of sensory evaluation showed that flavor and appearance were maintained effectively at 5• C and significant differences in flavor were found between PFP and BP both at 5 and 20• C, while significant differences in appearance were found between PFP and BP only at 20• C.

Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

“…These results corroborated previous studies about the positive effect of edible coatings on preventing tissue browning. In addition, antibrowning agents as ascorbic and citric acid inhibit the PPO action functioning as reducing agent (o-quinones to diphenols) and as pH reductor (Hu, Jiang, Qi, Pang, & Fan, 2007).…”

Efecto de un Recubrimiento Comestible y de Diferentes Empaques durante el Almacenamiento Refrigerado de Mango Tommy Atkins Mínimamente Procesado

“…El recubrimiento de almidón de yuca, ácido cítrico y glicerol ofrecen un efectivo mantenimiento de las características de color en muestras de mango cortado, debido al efecto combinado del recubrimiento y el ácido cítrico (Chiumarelli et al, 2011). El ácido ascórbico y el cítrico tienen la capacidad de inhibir la acción de PPO que funciona como agente de reducción (o-quinonas a difenoles) y como reductor de pH (Hu et al, 2007), mejorando el efecto de los recubrimientos en la prevención del pardeamiento de las muestras de mango.…”

Vida útil pós-colheita do repolho roxo minimamente processado, armazenado em diferentes embalagens

“…Estudos realizados com repolho minimamente processado, com o uso de água oxidante neutra eletrolítica (NEW) e armazenamento sob atmosfera modificada aumentaram o período de vida útil de repolho, de cinco dias (4 ºC) e de três dias (7 ºC) (Gómez-López et al, 2007), respectivamente. O uso de embalagens de filme perfurado, combinado com baixa concentração de O 2 , acarretou menor escurecimento, menor incidência de microorganismos e manutenção do sabor e aparência, durante três dias de armazenamento (Hu et al, 2007).…”