Fresh‐Cut Vegetables

Krasaekoopt, Wunwisa; Bhandari, Bhesh

doi:10.1002/9781119098935.ch12

Cited by 6 publications

(9 citation statements)

References 148 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Generally, the effects of fresh-cut processing techniques and treatments impact the sensory quality, including the appearance, texture and flavor (taste and aroma) of vegetables (Barrett et al, 2010). Washing the vegetables soon after cutting might improve firmness retention as a consequence of the removal of solutes and stress-related signalling compounds, such as acetaldehyde and phenolics from the cut surfaces (Toivonen and Stan, 2004), but as a matter of fact, these products are highly perishable and the shelf life under refrigeration conditions is no longer than 7-10 d (Brocklehurst et al, 1987;Krasaekoopt and Bhandari, 2011). According to the recommendations of the German Association for Hygiene and Microbiology, the latter should not exceed 6 d at a maximum storage temperature of 6°C (DGHM, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Miceli

Gaglio

Francesca

et al. 2019

Scientia Horticulturae

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Miceli

Gaglio

Francesca

et al. 2019

Scientia Horticulturae

View full text Add to dashboard Cite

“…Appearance is considered a primary criterion that determines consumer acceptance of fresh‐cut onion products. This factor includes color, gloss, shape, size, and absence of defects and decay (Rico and others ; Krasaekoopt and Bhandari ). Among them, color is the most important parameter used by consumers to judge fresh‐cut onion quality, and color may even affect taste thresholds and perception.…”

Section: Quality Changes Of Fresh‐cut Onion During Storagementioning

confidence: 99%

“…For example, the market for fresh‐cut produce in the United States was estimated at about $27 billion in 2011 (Cook ). In Europe, the United Kingdom leads, followed by Italy and France (Krasaekoopt and Bhandari ). Besides convenience, fresh‐cut produce items offer benefits such as increased product value, waste reduction, increased product variety, enhanced safety and quality, as well as reduced in‐store labor (Ayala‐Zavala and others ).…”

Section: Introductionmentioning

confidence: 99%

“…Production of fresh‐cut produce requires unit operations such as sorting, washing, peeling, coring, tailing, slicing, dewatering, and packaging (Krasaekoopt and Bhandari ; Perez‐Gregorio and others ). The objectives of the unit operations are to deliver products with optimum hygienic and sensory and nutritional characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Several review articles and book chapters have been published on onion and other Allium species, mostly dealing with chemical analysis, discoloration, flavor precursors, and biological properties (Breu ; Dorsch ; Jones and others ; Rose and others ; Lanzotti ; Corzo‐Martinez and others ; Dong and others ; Wiczkowski ; Kato and others ; Zang and others ). There are also several reviews addressing the production and preservation of fresh‐cut fruits and vegetables (Rico and others ; Hodges and Toivonen ; Toivonen and Brummell ; Olmez and Kretzschmar ; Oms‐Oliu and others ; Krasaekoopt and Bhandari ; Olaimat and Holley ; Ramos and others ; Hussein and others ; Oliveira and others ). However, to our knowledge, there is no published review of production and shelf‐life challenges of fresh‐cut onion.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Bahramparvar

Lim

2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Abstract:The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.

show abstract

Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review

Chinchkar

Singh

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Fruits and vegetables are being eaten date back to primordial times, ultimately merging with farming, abandoning hunting and gathering.Fruits and vegetables are rich in various important micronutrients for example, vitamin A and C, folic acid, carotenoids, polyphenols, anthocyanins, and antioxidants, and are used in ancient Ayurvedic medical systems to treat different illnesses and ailments (Liguori et al., 2018).Raw fruits and vegetables have high water content and are perishable. They have a wide range of bacteria including spores on their exterior surface (Rawat, 2015). If contaminated water is used for rinsing/ cleaning them, it will add food-borne illness-inducing pathogens to the fresh produce (Kamarudin et al., 2018). Not only water, but also other known and unknown sources add Pseudomonas, Erwinia, Lactobacillus, Staphylococcus, Bacillus cereus, as well as viruses such as Hepatitis A Virus, Rotavirus, and Norwalk disease viruses that can be transmitted to the humans by consumption of raw fruits and vegetables (Miranda & Schaffner, 2019).Mostly, the outbreak in fruits and vegetables is associated with Cryptosporidium (20.5%), Salmonella (52.2%), and Norovirus (54.3%) in Europe and North America. Apart from this, vegetables are also observed to undergo outbreaks in Europe and North America at frequencies of 34.1% and 47.4%, respectively. Moreover, Aiyedun et al. ( 2021) reported 277 foodborne outbreaks in the American continent from 1999 to 2019.

show abstract

Fresh‐Cut Vegetables

Cited by 6 publications

References 148 publications

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Potential sanitizers and disinfectants for fresh fruits and vegetables: A comprehensive review

Contact Info

Product

Resources

About