The effect of heat treatment on quality retention of fresh-cut peach

Κουκουνάρας, Αθανάσιος; Diamantidis, Grigorios; Sfakiotakis, E.

doi:10.1016/j.postharvbio.2007.09.011

Cited by 93 publications

(69 citation statements)

References 18 publications

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“…This result focused on the importance of a precise selection of time and temperature for a treatment to increase the keeping quality of fresh mangoes. Koukounaras et al (2007) found that HWD 50°C/10 min applied 4 h before cutting improved the visual quality of fresh-cut peach. The present study selected 40°C/40 min HWD as an optimal combination to improve the visual quality of 'Alphonso' mangoes which kept the product visually acceptable for at least 21 days at 10°C.…”

Section: Subjective Qualitymentioning

confidence: 90%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre-packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO 2 treatments (balance N 2 ) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO 2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO 2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.

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Section: Subjective Qualitymentioning

confidence: 90%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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“…These antioxidants, which inhibit the oxidation of organic molecules, are very important, not only for living systems and t eir h defence against oxidative stress but also for food preservation Koukounaras, Diamantidis & Sfakiotakis, 2008); organic acids (Rosen & Kader, 1989;Agar, Massantini, Hess-Pierce, & Kader, 1999;Luna-Guzmán & Barrett, 2000;Martín-Diana et al, 2005b;Martín-Diana et al 2007b), , irradiation (Allende & Artes, 2003a;Han et al, 2004), modified atmosphere packaging (Kato-Noguchi & Watada, 1997, Allende & Artes, 2003b, ozone (García, Mount & Davidson, 2003;Zhang, Zhaoxin, Zhifan g & Xiang, 2005;Rico, Martín-Diana, Frías, Henehan & Barry-Ryan, 2006), electrolysed water (Izumi, 1999;Koseki, Yoshida, Kamitani, Isobe & Itoh, 2004;Park, Hung, Doyle, Ezeike & Kim, 2001;Rico et al, 2008a,b), electric pulses (Giner et al, 2000), edible coating (Molnar-Perl & Friedman, 1990;Guilbert, Gontard, & Gorris, 1996;Son, Moon, & Lee, 2001) among othe s. r During the last years a special renewed interest in the use of natural products as decontaminants has been noticed. Research and commercial applications have shown that natural antimicrobials could replace traditional sanitizing agents (Graham,1997;Cherry,1999;Martín-Diana, Ricoet al, 2006).…”

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confidence: 99%

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

Martín‐Diana¹,

Rico²,

Barry‐Ryan³

2008

Innovative Food Science & Emerging Technologies

111

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2008) Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies, 9 (2008) 593-603. doi:10.1016/j.ifset.2008.04.001 Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce. Different quality markers, e.g. respiration, browning, ascorbic acid and carotenoid content were evaluated. GT concentration (0.25, 0.5 and 1 g 100 mL− 1) and temperature (20 °C and 50 °C) were tested. Optimal GT treatment (0.25 g 100 mL− 1 at 20 °C) was compared with chlorine (120 ppm at 20 °C). High GT concentrations (0.5 g 100 mL− 1 and 1.0 g 100 mL− 1) maintained better prevent ascorbic acid and carotenoid loss than 0.25 g 100 mL− 1 GT and chlorine. GT increased browning of samples, probably due to the content of polyphenols of the treatment; the use of heat-shock reduced this negative effect. GT and heat-shock combined also showed negative effects, reducing the antioxidant content (ascorbic acid and carotenoids). No significant differences were observed between chlorine and optimal GT (0.25 g 100 mL− 1 at 20 °C) in browning appearance and sensory properties. GT better kept the antioxidant activity of the samples than chlorine. Industrial relevance: An alternative treatment for minimally processed Iceberg lettuce is tested, based on its antioxidant capacity. Minimally processed industry is constantly looking for new treatments to avoid the use of chlorine which is a standard at the moment.

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“…Moreover, both treated and control fruits showed little changes in the hue angle through storage period (Table 2). Higher hue values were observed for the heat-treated slices throughout the storage period in according with (Koukounaras et al, 2008).…”

Section: Quality Measurementsmentioning

confidence: 86%

“…This could be due to the homogeneous nectarine tissue, considering that PPO activity differences at the wounded surface disappeared in the total mass of fruit, where there were no changes in PPO activity (Koukounaras et al, 2008). Changes in external color during nectarine slices fruit storage were evaluated through the hue angle and L* parameter.…”

Section: Quality Measurementsmentioning

confidence: 99%

The Effect of Heat Treatment on Post-Harvest Quality of Fresh-Cut Nectarine

Chiabrando¹,

Giacalone²

2015

Acta Hortic.

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The work investigate the effect of short-term heat treatment on quality of freshcut nectarines, cv Orion. This treatment may have effects on the fruit beyond their stated purpose because a high temperature stress can trigger changes in plant tissue that affect many physiological processes. These processes include inhibition of ethylene production and other ripening and senescence related processes, induction of defense compounds against pathogens, attack and induction of resistance to other stresses, including low temperature stress. The result of the treatment is to maintain fruit quality following the heat treatment. In this work, a pre-cutting heat treatment at 40°C for 50 min and modified atmosphere packaging (5 kPa O2 and 5 KPa CO2) storage was evaluated. The quality-affecting parameters were evaluated by physical and chemical methods (firmness, colour, pH, soluble solids content and titratable acidity) and by the evaluation of physiological aspects (PPO activity) as well as the changes in headspace gas composition during storage for 11 days at 4°C. Significantly lower concentrations of O2 in the package atmosphere were recorded for heat-treated slices. In contrast, hot water treatment did not reduced firmness loss. Moreover an insignificant effect of heat treatment and modified atmosphere on chemical composition (total soluble solids and titratable acidity) and colour parameters was observed. Also for the polyphenoloxidase activity no significant changes was recorded.

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The effect of heat treatment on quality retention of fresh-cut peach

Cited by 93 publications

References 18 publications

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

The Effect of Heat Treatment on Post-Harvest Quality of Fresh-Cut Nectarine

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