Preharvest and postharvest factors related to off-odours of fresh-cut iceberg lettuce

Tudela, Juan A.; Marín, Alicia; Martínez-Sánchez, Ascensión; Luna, María C.; Gil, María I.

doi:10.1016/j.postharvbio.2013.07.028

Cited by 48 publications

(30 citation statements)

References 35 publications

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“…‘Parador’ could be considered as high CO 2 producers. Similar results have been previously described by Tudela et al who after studying genetic influence on six fresh‐cut lettuce cultivars, considered two of them as high CO 2 producers.…”

Section: Resultssupporting

confidence: 89%

Quality of Fresh Cut Zucchini as Affected by Cultivar, Maturity at Processing and Packaging

Blanco-Díaz

Pérez-Vicente

Font

2016

Packag. Technol. Sci.

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Appropriate plant material at processing and film packaging selection has a strong influence on product quality preservation. This is the first report studying the feasibility for minimal processing of four zucchini cultivars at two maturity stages, immature (MS1) and mature, stored at 6 °C during 10 days under different packaging conditions. The treatments consisted a 4 × 2 × 2 × 3 factorial combination of variety, maturity at processing, film packaging and storage time, including correlation studies between quality parameters. Negative effect on final quality after processing at MS1 was observed as a result of a higher respiration rate (between 15.91 and 20.12% than at mature), CO2 production and soluble solid consumption contributing to loss of firmness, slice discolouration and less overall quality. After 10 days under 25 µm film, cv. ‘Cronos’ showed the highest values in total chlorophylls (9.03 mg/100 g FW), while slices at MS1 suffered a noticeable oxidative stress increasing the total phenolic content (cv. ‘Parador’ > ‘Amalthée’ > ‘Cronos’ > ‘Cassiope’). At the end of storage, the highest vitamin C content was observed in trays sealed with 25 µm film (more evident in cv. ‘Cronos’ at MS1). In conclusion, processing more mature zucchini and 25 µm film packaging were the most effective combination for preserving quality. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Resultssupporting

confidence: 89%

Quality of Fresh Cut Zucchini as Affected by Cultivar, Maturity at Processing and Packaging

Blanco-Díaz

Pérez-Vicente

Font

2016

Packag. Technol. Sci.

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“…Fresh-cut processing was carried out under sanitary conditions in a processing room at 4 C as previously described (Tudela et al, 2013). Briefly, heads were excised in 2 cm segments using a sharp stainless steel knife.…”

Section: Processing Packaging and Storage Conditionsmentioning

confidence: 99%

Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism

Luna

Tudela

Tomás-Barberán

et al. 2016

Postharvest Biology and Technology

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“…In addition, opposite signs were observed according to the reduction of the crispness and the increase of offodors during aging of lettuce samples. This may indicate that a temperature of 15 C accelerated chemical reactions and induced unfavorable gas condition which could have lead to fermentation and/or microbial growth, producing undesired odor compounds (Lopez-Galvez et al, 1997;Tudela et al, 2013). Fig.…”

Section: Principal Components and Their Relationshipsmentioning

confidence: 99%

Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

Derossi

Mastrandrea

Amodio

et al. 2016

Journal of Food Engineering

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Preharvest and postharvest factors related to off-odours of fresh-cut iceberg lettuce

Cited by 48 publications

References 35 publications

Quality of Fresh Cut Zucchini as Affected by Cultivar, Maturity at Processing and Packaging

Quality of Fresh Cut Zucchini as Affected by Cultivar, Maturity at Processing and Packaging

Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism

Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

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