Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

Wiley, R. C.

doi:10.1007/978-1-4615-2393-2_3

Cited by 51 publications

(20 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This effec t of temperature was reported previou ly s by Brackett (1987) and Wiley (1994). Shredded carrots stored at 8 C had ini l tia loads of total aerobes (TA) and yeasts and molds (YM) of approximately 6 Log cfu/g and lactic acid bacteria of 2.2 to 3.7 Log cfu/g.…”

Section: Resultssupporting

confidence: 62%

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Barry‐Ryan

Pacussi²,

O’Beirne

2000

Journal of Food Science

View full text Add to dashboard Cite

Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.

show abstract

Section: Resultssupporting

confidence: 62%

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Barry‐Ryan

Pacussi²,

O’Beirne

2000

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Biochemical constituents Enhanced respiration, physical abuse, effect of endogenous enzyme and other environmental factors largely attribute to deterioration in quality (Watada et al 1990;Kim et al 1993;Chau and Talasila 1994;Wiley 1994;Gil et al 1998). Greenness, an indicator of freshness and wholesomeness of leafy vegetable product quality, is the result of the chlorophyll.…”

Section: Resultsmentioning

confidence: 99%

Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging

et al. 2011

View full text Add to dashboard Cite

Fenugreek (Trigonella foenum-graecum L.), is a highly respiring leafy vegetable enriched with many nutrients and other active ingredients such as protein, vitamin C, niacin, potassium, alkaloids, lysine and Ltryptophan as well as steroidal saponins which are beneficial for human health. Both, quantitative and qualitative losses in this vegetable can be reduced by appropriate packaging and storage techniques which have not been applied hitherto. This study was taken upon to assess the potential of macro-perforated MAP for storage of fenugreek leaves. Packages (bag area: 0.075 m 2 ) made from polypropylene (PP) film (Thickness: 35 μmm) were selected for the storage studies. The leaves were packaged in macroperforated (2 perforations, perforation diameter: 0.3 mm each, with and without mustard seeds as natural absorbents) as well as in non-perforated PP film packages with and without mustard seeds. 10 g of mustard seeds were placed inside the packages to check water accumulation. The packaged samples were stored for 6 days at 75% relative humidity (RH) at 15°C to check water accumulation, if any. Different physiological and biochemical characteristics which generally affect the post-harvest life of the produce were monitored during the storage period. Results of the study suggested that among all the treatments, packaging of fenugreek in two perforation packets with mustard seeds resulted in best maintenance of chlorophyll, ascorbic acid, phenols and aroma. Water accumulation was also consoled due to mustard seeds after 6 days of storage.

show abstract

“…Low-pH organic acid solutions are used as antimicrobials to control bacteria or as antioxidants to prevent browning; to reduce discoloration of pigments; and to protect against loss of flavor, changes in texture, and loss of nutritional quality (Wiley, 1994). Chemical treatments with citric acid and/or ascorbic acid solutions prevent browning in fresh prepared potatoes (Langdon, 1987) and lettuce (Castañer et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

Piagentini

Güemes

2002

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their storage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility of enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the shelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemical solutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables was defined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or when the microbiological counts exceeded 5.10 7 CFU/g. Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono-oriented polypropylene (OPP) bags or low-density polyethylene (LDPE) bags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Response surface methodology (RSM) was used to study the simultaneous effect of chemical treatment and refrigerated storage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regression model was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilic aerobic population. Type of packaging film only influenced development of off-odor (p≤0.001) and had no effect on visual sensory attributes or microbiological counts (p>0.05). Development of off-odor was the attribute that limited shelf life of fresh-cut spinach packaged in OPP bags. On the other hand, shelf life of samples packaged in LDPE bags was dependent on a decrease in general appearance or an increase in microbiological counts, depending on the chemical treatment used.

show abstract

Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

Cited by 51 publications

References 32 publications

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Biochemical and physiological changes in Fenugreek (Trigonella foenum- graecum L.) leaves during storage under modified atmosphere packaging

Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

Contact Info

Product

Resources

About