Sulfur dioxide fumigation alone or in combination with CO2-enriched atmosphere extends the market life of highbush blueberry fruit

Cantín, Celia M.; Minas, Ioannis S.; Goulas, Vlasios; Jiménez, Manuel; Manganaris, George A.; Michailides, Themis J.; Crisosto, Carlos H.

doi:10.1016/j.postharvbio.2011.12.006

Cited by 87 publications

(59 citation statements)

References 36 publications

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“…SO 2 technology has also been tested for control of postharvest decay on other fruits such as litchi, fig, banana, lemon or apple [37]. Cantín et al [38] reported that SO 2 fumigation followed by CA storage (3%O 2 + 6 or 12%CO 2 ) is a promising postharvest strategy for fresh blueberries to reduce decay, extend market life and maintain high nutritional value. Rivera et al [39] demonstrated that SO 2 is an effective and practical technology for reducing the risk of blueberry grey mould decay during storage and it could be used for the export market.…”

Section: (C) Sulfur Dioxidementioning

confidence: 99%

“…Rivera et al [39] demonstrated that SO 2 is an effective and practical technology for reducing the risk of blueberry grey mould decay during storage and it could be used for the export market. There are disadvantages to SO 2 use; the SO 2 concentration necessary to inhibit fungal growth may induce injuries in grape fruits and stems, and sulfite residues pose a health risk for some individuals [36][37][38], as well as firming of the texture of some fruit species (pomaces), incomplete de-sulphiting and incomplete re-colouring of red fruits. Nevertheless, SO 2 treatment is a widespread process because of its advantages of universal antiseptic action and economic application.…”

Section: (C) Sulfur Dioxidementioning

confidence: 99%

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Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

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Postharvest technologies have allowed horticultural industries to meet the global demands of local and large-scale production and intercontinental distribution of fresh produce that have high nutritional and sensory quality. Harvested products are metabolically active, undergoing ripening and senescence processes that must be controlled to prolong postharvest quality. Inadequate management of these processes can result in major losses in nutritional and quality attributes, outbreaks of foodborne pathogens and financial loss for all players along the supply chain, from growers to consumers. Optimal postharvest treatments for fresh produce seek to slow down physiological processes of senescence and maturation, reduce/inhibit development of physiological disorders and minimize the risk of microbial growth and contamination. In addition to basic postharvest technologies of temperature management, an array of others have been developed including various physical (heat, irradiation and edible coatings), chemical (antimicrobials, antioxidants and anti-browning) and gaseous treatments. This article examines the current status on postharvest treatments of fresh produce and emerging technologies, such as plasma and ozone, that can be used to maintain quality, reduce losses and waste of fresh produce. It also highlights further research needed to increase our understanding of the dynamic response of fresh produce to various postharvest treatments.

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Section: (C) Sulfur Dioxidementioning

confidence: 99%

Section: (C) Sulfur Dioxidementioning

confidence: 99%

Postharvest treatments of fresh produce

Mahajan

Caleb

Singh

et al. 2014

Phil. Trans. R. Soc. A.

259

166

View full text Add to dashboard Cite

show abstract

“…A standard solution of 500 lmol L À1 L-ascorbic acid in distilled water was prepared. The absorbance change was converted into a FRAP value, by relating the change of absorbance at 593 nm of the test sample to that of the standard solution of L-ascorbic acid; the results were expressed as mmol ascorbic acid (AsA) equivalents 100 g À1 DM (Cantin et al, 2012).…”

Section: Determination Of Total Antioxidant Activity By Ferric Reducimentioning

confidence: 99%

Evaluation of the phytochemical content, antioxidant activity and antimicrobial properties of mountain tea (Sideritis syriaca) decoction

Goulas

Exarchou

Kanetis

et al. 2014

Journal of Functional Foods

Self Cite

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“…Blueberries are rich in bioactive compounds such as anthocyanins and other flavonoids (Bunea et al, 2013, Chiabrando andGiacalone, 2015) but are highly susceptible to water loss, mechanical damage, physiological disorders, rapid spoilage and fungal proliferation during post-harvest storage period (Cantín et al, 2012). The short postharvest life limits their fresh market potential and consumer access (Duan et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The short postharvest life limits their fresh market potential and consumer access (Duan et al, 2011). Several preservation technologies, including cold storage (Connor et al, 2002), high oxygen atmospheres storage (Zheng et al, 2003), ozone (Chiabrando et al, 2006) modified atmosphere packaging (Cantín et al, 2012), hot water treatments (Fan et al, 2008) and edible coatings (Chiabrando and Giacalone, 2016) have been studied to maintain fruit firmness, reduce deterioration and prolong the shelf-life of fresh blueberries.…”

Section: Introductionmentioning

confidence: 99%

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

Chiabrando¹,

Peano²,

Giacalone³

2017

Food Res.

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In recent years, there is increasing consumption and interest in berry fruits in general and blueberries in particular due to their nutritional and health characteristics. However, blueberries are highly susceptible to microbial contamination and loss of product quality. In this study, the effects of postharvest washing treatment and cold storage (15 days) on the quality of blueberries were examined. The blueberries were treated with mineral water, aqueous chlorine dioxide, electrolyzed water and Berry Very®, a new commercial product. During the storage, physicochemical and microbiological analysis were carried out in order to compare the efficacy of treatments. The results indicated that chlorine dioxide treatment and electrolyzed water had a positive effect on the reduction of yeast and mold proliferation, postharvest decay and weight loss.

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Sulfur dioxide fumigation alone or in combination with CO2-enriched atmosphere extends the market life of highbush blueberry fruit

Cited by 87 publications

References 36 publications

Postharvest treatments of fresh produce

Postharvest treatments of fresh produce

Evaluation of the phytochemical content, antioxidant activity and antimicrobial properties of mountain tea (Sideritis syriaca) decoction

The efficacy of different postharvest treatments on physico-chemical characteristics, bioactive components and microbiological quality of fresh blueberries during storage period

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