Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves

High‐intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit

“…In addition, thermal methods are also highly effective to restrict enzymatic browning, but at the same time, it is the basis of developments observed on the appearance, surface characteristics, color, and flavor of food materials (Yildiz et al 2020). On the contrary, ultrasound (US) is used to retain the fresh‐like color (Ranjha et al, 2021) and surface characteristics of fresh‐cut food products (Giannakourou & Tsironi, 2021; Roslia et al, 2022). US has considerable ability to maintain the high quality of foods via inhibiting microbial contamination (Aadil et al, 2018; Zia et al, 2019) by breaking down the microbial cell wall and inhibiting enzymes that are in charge of degradation actions such as pectin methylesterase (PME) and polyphenol oxidases (PPO) (Aadil et al, 2020; Santos et al, 2015).…”

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

“…They can be processed by chemical or physical methods like ultrasound treatment with no effect on the quality of quinces (Yildiz et al ., 2020). The chemical treatments such as washing with different salt solution can even be effective in reducing the microbial load of the fresh‐cut fruits (Rosli et al ., 2022). The ease of processibility, quality, shelf life and nature of the final product is dictated by the shape and the size of the fruit cut, part I of the review provides a discussion for the effects of shape and size on these parameters.…”

An in‐depth review of novel cold plasma technology for fresh‐cut produce

“…Fresh‐cut produce has gained much popularity among worldwide consumers as nutritious, healthy, and convenient foods (Ma et al, 2017; Roslia et al, 2022; Yildiz et al, 2020; Yildiz & Aadil, 2022). According to the International Fresh‐cut Produce Association (IFPA), fresh‐cut products include fruits and vegetables whose original form has been altered physically through trimming, peeling, or cutting while maintaining their state of freshness (Cavaiuolo et al, 2015; IFPA, 2004).…”