Physiology of Lightly Processed Fruits and Vegetables

Abstract

1989). Wound ethylene production is usually greater in preclimacteric and climacteric than postclimacteric tissues (Abeles et al., 1992), and whereas wound ethylene has no effect on ripening of nonclimacteric fruit, it may advance ripening of climacteric fruit.

Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix

“…Bolin, Stafford, King, and Huxsoll (1977) reported that chlorine dips produced similar results to sulphur dioxide in reducing browning of shredded lettuce. Inclusion of 175 ppm NaOCl in the rinse water significantly reduced the browning of snap beans (Brecht, 1995), while 17.5 ppm hypochlorite solution inhibited browning of sliced apples and potatoes (Brecht et al, 1993).…”

Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage

“…Fresh-cut operation induces wound ethylene production. Wound ethylene can accelerate ripeness and senescence of fruits and vegetable (Brecht, 1995), and can also induce synthesis of some enzymes involved in browning reactions or substrate biosynthesis (Rolle & Chism, 1987). Fig.…”

Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons

“…The wounding of plant tissues induces elevated respiration and ethylene production, enzymatic browning, membrane lipid degradation, production of secondary metabolites, and water loss (Watada, Abe, & Yamauchi, 1990). Minimising the consequences of wounding in fresh-cut products will help in increasing their shelf-life (Brecht, 1995). Therefore, combined technologies of chemical and physical treatments, packaging, and control of temperature and atmosphere have been commercially used for preparing various fresh-cut fruits and vegetables (Rico, Martin-Diana, Barat, & Barry-Ryan, 2007;Soliva-Fortuny & Martin-Belloso, 2003).…”