Storage behaviour of minimally processed pumpkin ( Cucurbita maxima ) under modified atmosphere packaging conditions

Habibunnisa,; Baskaran, R.; Prasad, Rajendra; Shivaiah, Krishnaprakash Mysore

doi:10.1007/s002170000211

Cited by 26 publications

(3 citation statements)

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“…A mathematical procedure was also tested to make changes of inpackage O 2 and CO 2 concentrations throughout storage, in order to predict the respiratory activity of the commodity. The storage behaviour of minimally processed pumpkin under MAP conditions was studied by Baskaran, Prasad, Shivaiah, and Habibunnisa (2001). It was observed that minimally processed pumpkin, which has a high respiratory rate at room temperature (155.7 mg CO 2 /kg/h), could be stored for a period of 25 days under MAP conditions.…”

Section: Fruitmentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

446

246

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a b s t r a c tFresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, ''ready-to-use'' vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO 2 , and N 2 , are most often used in MAP. The recommended percentage of O 2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.

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Section: Fruitmentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

446

246

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“…In addition, the high ethylene production rate during carving could induce increased respiration in cantaloupe and pumpkin-carved product. Baskaran et al (2001) also reported that cutting fully mature pumpkin into pieces of 1 1/4" in size induced a high respiration rate of 155.8 mg CO 2 • kg -1 • h -1 at 28±2°C.…”

Section: Discussionmentioning

confidence: 91%

Physiological Changes of Fruit and Vegetable Carving

Suwannarak¹,

Phanumong²,

Rattanapanone³

2014

CMUJNS

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n+ . The most thoroughly investigated, best characterized and most stable oxometal cations are the dioxouranium(VI), dioxomolybdenum(VI) and oxovanadium(IV) ions. Complexes of the uranyl ion, UO 2 2+ , are of interest since they show four, five, six or seven-coordinate, pentagonal-bipyramidal geometry (Gatto et al., 2004). Due to the spectral properties (absorption and luminescence) and excited-state electron-transfer properties of the UO 2 2+ ion, dioxouranium(VI) complexes have possible applications in solar energy conversion systems (Signorni and Dockal, 1996).The Schiff base complexes with many transition metal ions, focused on complexes of the d-block elements, have attracted considerable interest because of their growing importance as model molecules for biological systems such as oxygen carriers. Dioxouranium(VI) complexes of some aroylhydrazines (benzoylhydrazine, salicyloylhydrazine, nicotinoylhydrazine) and their Schiff bases with acetone have been characterized where ligand acted as bidentate using NO-donor set (Chowdhury et al., 2008). The structure of the chelates of dioxouranium(VI), UO 2 2+ , of the bidentate Schiff base ligands derived from o-hydroxyaldehyde or

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“…Sasaki et al [53] observed the counts of aerobic bacteria in diced pumpkins frozen at 5 • C (0.60 log CFU/g on day 0, 5.50 log CFU/g on day 6, and 6.90 log CFU/g on day 12). Baskaran et al [54] found that soaking diced pumpkins in a 0.2% citric acid and 0.1% potassium metabisulfite solution resulted in aerobic bacteria counts of 5.50 log CFU/g (32.40 × 10 4 CFU/g) on day 25 at 5 • C. In partially processed pumpkins wrapped in polyethylene and stored at 10 to 12 • C in plastic containers, Roura et al [52] reported mold and yeast counts of 6.80 log CFU/g and 6.30 × 10 6 CFU/g onat day 15 [55]. Moreover, it has been demonstrated that essential oils are useful in inhibiting the growth and decreasing the quantity of foodborne pathogens, including S. dysenteriae, L. monocytogenes, B. subtilis, S. typhimurium, Salmonella spp., and E. coli O157:H7 [56,57].…”

Section: Discussionmentioning

confidence: 99%

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

Kačániová,

Vukovic,

Čmiková

et al. 2024

Foods

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Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.

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Storage behaviour of minimally processed pumpkin ( Cucurbita maxima ) under modified atmosphere packaging conditions

Cited by 26 publications

References 1 publication

Modified atmosphere packaging of fresh produce: Current status and future needs

Modified atmosphere packaging of fresh produce: Current status and future needs

Physiological Changes of Fruit and Vegetable Carving

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

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