Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

Gómez‐López, Vicente M.; Ragaert, Peter; Visvalingam, Jeyachchandran; Debevere, Johan; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2007.11.036

Cited by 96 publications

(38 citation statements)

References 29 publications

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“…The lowest pH values were 3.65 and 3.66 obtained for F3 and F4 groups, respectively. This decrease in pH is probably due to the oxidation of carbohydrates to carboxylic acid 8 by dissolved ClO2 in strawberry tissue. However, in the package of F1 and F2 treatments, CO2 level increases naturally due to high respiration of the fruit.…”

Section: Changes In Ph Levelsmentioning

confidence: 99%

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The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Aday

Caner

2010

Packag Technol Sci

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Fresh strawberries are highly perishable because of their high respiration rates. Three alternative packaging approaches were investigated to maintain the high quality and to extend the shelf life of strawberries. These were active packaging using chlorine dioxide (ClO2) and ethylene-moisture sachets. The quality properties of four groups of samples were measured over 3 weeks at 4°C. The groups were: control, active packaging without ClO2 treatment, active packaging with low-dose (5 ppm) ClO2 treatment and active packaging with high-dose (10 ppm) ClO2 treatment. Measured properties were weight loss, gas concentration, pH, titratable acidity (TA), soluble solids content, texture profile and colour. Active packaging with low-dose (5 ppm) ClO2 treatment was found to be the most effective for TA retention and for maintaining (L) brightness values. The control group showed the largest total soluble solids reduction from 7.60 to 6.57. Active packaging without ClO2 treatment showed the lowest weight loss (0.33%), while the control group showed the highest (1.86%) at the end of the storage.Active packaging with high-dose ClO2 treatment showed the highest preference value in global appearance, colour and firmness properties. The low-and high-dose active packaging groups had greater firmness, gumminess and chewiness than that of all other treatments. The results from this study showed that active packaging treatment with ClO2 and the ethylene-moisture sachets had a beneficial effect on the quality of strawberries and could be used commercially.

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Section: Changes In Ph Levelsmentioning

confidence: 99%

“…6,7 Aside from its strong antimicrobial power, it has some detrimental effects on fruit and vegetables, including whitening and deterioration of the sensory characteristics. 8 These limit the use of ClO2 for preserving the quality and improving the shelf life of fruits.…”

Section: Introductionmentioning

confidence: 99%

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Aday

Caner

2010

Packag Technol Sci

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“…(Ragaert et al 2007). Microbiological quality studies on ready to use vegetables show that aerobic plate count of 6.0 log cfu/g is preferred specification in fresh-cut vegetables, and the signs of spoilage begins when the total aerobic plate count is >8 log cfu/g (Gomez-Lopez et al 2008). At present, the microbiological specifications of fresh-cut vegetables given by various countries mainly emphasize on the qualitative or quantative levels of food borne pathogens.…”

Section: Gas (%)mentioning

confidence: 99%

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

et al. 2015

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Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2 % calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13-14 % O2 and 7 % CO2 helped to extend the marketability till 9 days storage at 8°C. The microbiological quality was at the best level up to 6 days of storage, as evidenced by a surge in aerobic plate count, pectinolysers and pseudomonads on subsequent days. Head space volatile analysis of the produce at regular intervals showed a reduction in monoterpenoids and simultaneous increase of aldehydes and ketones, sesquiterpenoids, esters, furans and pyrazines during storage. Principal component analysis of the head space volatiles identified, cis -ocimene, 1,3, 8-paramenthatriene, trans 3-caren 2-ol, bergamotene, 2-hexenal, ethyl 1-decanol, (E)-3-hexenol and heptane thiol as the markers of freshness in minimally processed green bell pepper.

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“…The effectiveness of chlorine and chlorine based derivatives has been established in practice over the past 30 years (11,12) and decontamination of fresh-cut produce by chlorinated water washing is widespread throughout the fresh produce industry. Without chlorine-based technology, there probably would not be a market for fresh-cut salads and vegetables.…”

Section: Discussionmentioning

confidence: 99%

Vegetable Surface Sterilization System Using UVA Light-Emitting Diodes

et al. 2014

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: Surface sterilization of fresh produce has been needed in the food manufacturing/processing industry. Here we report a UVA-LED (Ultra Violet A-Light Emitting Diode) system for surface sterilization that is safe, efficacious, low cost, and apparently harmless to fresh produce. To test the system, Escherichia coli strain DH5α was spot-inoculated onto vegetable tissues, and treated under UVA-LED. Tissues were homogenized and bacteria quantified by colony-forming assay. Possible effects of UVA-LED on vegetable quality were evaluated by HPLC. Tissue weight changes were checked after treatment at 4! !, 15! !, and 30! !. Bacterial inactivation by UVA-LED radiation was observed after a 10 min treatment and increased with increasing time of irradiation. The log survival ratio reached -3.23 after a 90 min treatment. Bacterial cells surviving treatment grew slowly compared to non-irradiated control cells. Cabbage tissue lost weight over time after treatment, and weight loss increased with increasing incubation temperature, but there was no difference between losses by UVA-LED treated and control tissues at any temperature tested. In addition, no differences of Vitamin C content in cabbage tissue were detected by HPLC after UVA-LED treatment. These results suggest that UVA-LED treatment has great potential for vegetable surface sterilization in the food manufacturing/processing industry. J. Med. Invest. 61 : 285-290, August, 2014

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Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

Cited by 96 publications

References 29 publications

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

Vegetable Surface Sterilization System Using UVA Light-Emitting Diodes

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