Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

Zudaire, Lorena; Viñas, I.; Abadías, Maribel; Simó, Joan; Aguiló‐Aguayo, Ingrid

doi:10.1016/j.lwt.2018.05.005

Cited by 13 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The minimal processing was performed following the methodology described by Hong et al and Zudaire et al [ 9 , 14 ]. Briefly, bunching green onions were washed with a 100 mg L −1 NaClO solution, peeled, trimmed (roots and leaf tips cut), and rinsed with water.…”

Section: Methodsmentioning

confidence: 99%

“…To date, some preservation approaches have been used to retain the quality of fresh and minimally processed bunching green onions, including refrigerated storage, controlled atmosphere, mild-heat treatments, chemical preservatives (e.g., 1-MCP, peroxyacetic acid, and chloride), ultrasound, and edible coatings [ 5 , 9 , 10 , 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Several authors have reported that this treatment slows down the senescence, inhibits the development of physiological disorders, and reduces microbial population in MPFVs [ 1 , 15 , 16 , 17 , 18 , 19 ]. In particular, it has been reported that the application of mild-heat treatments delays the browning and reduces the extension grown and the mesophilic aerobic population of minimally processed bunching green onions [ 9 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Medina‐Jaramillo

Usgame-Fagua

Franco-González

et al. 2022

Foods

View full text Add to dashboard Cite

Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Medina‐Jaramillo

Usgame-Fagua

Franco-González

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Soluble solids content (SSC), titratable acidity (TA), and pH were measured as previously described by Zudaire et al. (2018).…”

Section: Methodsmentioning

confidence: 99%

“…To assess changes on texture, firmness (N) was measured as previously described by Zudaire et al. (2018).…”

Section: Methodsmentioning

confidence: 99%

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Zudaire

Viñas

Abadías

et al. 2019

Food sci. technol. int.

Self Cite

View full text Add to dashboard Cite

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

show abstract

Mitigating contamination of fresh and fresh-cut produce

Fallik¹,

Ilić²

2022

Postharvest Handling

View full text Add to dashboard Cite

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

Abstract: Està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 4.0 de Creative Commons

Cited by 13 publications

References 32 publications

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Mitigating contamination of fresh and fresh-cut produce

Contact Info

Product

Resources

About