Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review

Qadri, Ovais Shafiq; Yousuf, Basharat; Srivastava, Abhaya Kumar

doi:10.1080/23311932.2015.1121606

Cited by 126 publications

(108 citation statements)

References 71 publications

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“…The total aerobic count was determined to evaluate the effect of different cutting styles on the microbiological quality of the sweet potato cultivars ( Figure 6). Fresh-cut produce is prone to decay by spoilage and pathogenic microbes that of public health significance [3]. In this study, TABC in potatoes increased with storage time and cutting induced the growth of microorganisms.…”

Section: Total Aerobic Bacterial Count (Tabc)mentioning

confidence: 57%

“…Sweet potato storage root is rich in carbohydrates, dietary fiber, vitamins (A, B1, B2, C, and E) and minerals (Ca, Mg, K, and Zn) [2]. Wounding stress generated by the cut in the plant tissues has been verified to induce the production of phenolic compounds that possess antioxidant activities in plants [3]. This has made cutting an innovative and straightforward technique to increase the accumulation of phenolic compounds and improve the antioxidant activity of many fruits and vegetables during short-term storage [4].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Dovene

Wang

Bokhary

et al. 2019

Foods

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The effect of cutting styles (slice, pie, and shred) on the quality characteristics and antioxidant activity of purple and yellow flesh sweet potato cultivars during six days of storage at 4 • C was investigated. The results indicated that the sliced and pie samples showed no significant difference (p > 0.05) on the firmness, weight loss, and vitamin C content compared with the whole sweet potato in both cultivars during storage. The pie sample exhibited the highest wound-induced phenolic, flavonoid, and carotenoid accumulation and DPPH radical scavenging activity among the cuts in both cultivars. Moreover, the shredded sample showed significantly (p < 0.05) higher polyphenol oxidase (PPO) activity but lower total phenolic and flavonoid content and the lowest antioxidant activity among the samples. Thus, the finding of this study revealed that pie-cut processing has potential in improving the quality and increasing the antioxidant activity of fresh-cut purple and yellow flesh sweet potato cultivars while shredding accelerated the quality deterioration of both sweet potato cultivars. product and cutting styles were one of the most important factors that influence the storage quality and the preservation of fresh-cut fruits and vegetables [9].According to the reports of Li et al. [4] and Grace et al.[10] the biosynthesis and conversion rates of phenolics and flavonoid in fresh-cut produce changed during storage time, depending on the wounding intensity applied to the plant tissue, hence, it is important to investigate the effect of different cutting styles on the quality and antioxidant activity in fresh-cut fruits and vegetables.Purple and yellow sweet potato cultivars, in addition to their nutritive components, are also rich in flavonoid and carotenoids pigments that also contribute to its antioxidant capacity [2,11]. The size of sweet potato roots is relatively large; hence fresh-cut sweet potatoes more convenient and preferable for consumers. Fresh-cut sweet potatoes are processed into frozen, dried, canned, fried, fermented, and pureed products and also used as natural food colorants. Currently, there is little information on the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars. The purpose of this study is to fill that research gap by evaluating the effect of cutting styles on the quality characteristics and antioxidant activity of fresh-cut sweet potato cultivars.

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Section: Total Aerobic Bacterial Count (Tabc)mentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Dovene

Wang

Bokhary

et al. 2019

Foods

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show abstract

“…Key to this work is determining the microbiological food safety of Veggie grown crops. Bacterial and fungal counts on fresh plant material are not necessarily an indication of the food quality and microbiological safety of the item and vary depending on the type of plant (Leff and Fierer, 2013;Qadri et al, 2015). Studies show that leafy greens grown in the field or greenhouse have a range of approximately 4-8 log 10 CFU bacterial counts per gram of sample while yeast and mold counts on lettuce are reported in the range of 2-5 log 10 (Valentin-Bon and Jacobson, 2008;Rastogi et al, 2012;Jackson et al, 2013;Holvoet et al, 2015;Wood et al, 2015;Hagenmair and Baker, 2016;Oyinlola et al, 2017;Fröhling et al, 2018;Zhang et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Microbiological and Nutritional Analysis of Lettuce Crops Grown on the International Space Station

Khodadad¹,

Hummerick²,

Spencer³

et al. 2020

Front. Plant Sci.

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“…In addition, modified atmospheres can accelerate fruit maturation. Thus, these methods are also not ideal . To avoid the challenges associated with the aforementioned methods, the use of plastic protective films is increasing due to their accessibility and ease of manipulation.…”

Section: Introductionmentioning

confidence: 99%

“…However, some consumers have become increasingly concerned about both fresh‐cut fruits and the negative environmental impact of packaging materials . This trend represents a significant challenge for packaging researchers studying ecofriendly materials.…”

Section: Introductionmentioning

confidence: 99%

Starch and Starch/Bacterial Nanocellulose Films as Alternatives for the Management of Minimally Processed Mangoes

et al. 2018

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Improving the storage of minimally processed mangoes represents a substantial challenge for packaging. For this purpose, thermoplastic starch (TPS) and its composites with bacterial cellulose nanoribbons (TPS/BC) are used as wrapping materials to prolong the shelf life of minimally processed mangoes. Commercial polyvinyl chloride stretch (PVC) films and unwrapped mangoes are used as the controls. The samples were stored at 75% RH and 5 °C for five and ten days. The films are removed after storage and subjected to mechanical tests and physical evaluation. The weight loss, firmness, total soluble solids, and total titratable acidity in the mangoes are tested to monitor fruit ripening. ATR‐FTIR is used as an alternative nondestructive technique to examine fruit quality through changes in the sugar and organic acid contents. The results showed that TPS films reduced mango weight loss until the fifth day (2.84%), whereas the reduction in weight loss seen in mangoes wrapped with TPS/BC is even lower (13.18%). Therefore, even though both TPS and TPS/BC films can be used to prolong the fruit shelf life for five days, the latter is more effective. The elongations at break of both film samples remained constant over time, which means that these films can be used under stress conditions.

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Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review

Cited by 126 publications

References 71 publications

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars

Microbiological and Nutritional Analysis of Lettuce Crops Grown on the International Space Station

Starch and Starch/Bacterial Nanocellulose Films as Alternatives for the Management of Minimally Processed Mangoes

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