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

Chiabrando, V.; Peano, Cristiana; Giacalone, Giovanna

doi:10.26656/fr.2017.6.105

Cited by 9 publications

(5 citation statements)

References 44 publications

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“…Youssef and Hussien (2020) found no significant difference in TSS, TA, and pH of acidic and ALEW treated "Valencia" oranges compared with the control samples. Similar observations were reported on "Crimson Blaze" nectarine (Belay et al, 2021), "Satsuma" orange (Shi et al, 2020), "Malvina" strawberries (Nour et al, 2021), and "Duke" blueberries (Chiabrando et al, 2017) treated with EW. With respect to vegetables, no significant changes in pH values were reported between EW treated and untreated red cabbages (Chen et al, 2018).…”

Section: Total Soluble Solids Titratable Acidity and Phsupporting

confidence: 84%

“…The effects of AWS on the firmness of FFVs vary in different studies due to the physicochemical properties of the AWS. According to literature, some researchers found that EW do not interact positively with the cell wall‐degrading enzymes during postharvest storage, subsequently not delaying softening and altering textural parameters of FFVs (Chiabrando et al., 2017; Liu, Wang, et al., 2021; Zhao et al., 2019). Likewise, PAW combined with mild heat treatment had no impact on firmness of grapes (Xiang et al., 2020).…”

Section: Impacts Of Activated Water Systems On Fruits and Vegetables ...mentioning

confidence: 99%

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Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical‐based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma‐activated water, and micro–nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf‐life for FFVs.

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Section: Total Soluble Solids Titratable Acidity and Phsupporting

confidence: 84%

Section: Impacts Of Activated Water Systems On Fruits and Vegetables ...mentioning

confidence: 99%

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Malahlela,

Belay,

Mphahlele

et al. 2024

Comp Rev Food Sci Food Safe

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“…Proses pencucian memegang peranan penting dalam mengurangi kontaminan mikroba, yakni pada pencucian I menggunakan pada larutan klorin 100-150 ppm dan pencucian II dengan 175 ppm selama 10 menit. Hasil penelitian menunjukkan bahwa perlakuan klorin dioksida memiliki efek positif pada pengurangan pertumbuhan bakteri, khamir dan jamur pada buah dan sayuran (Chiabrando, et. al., 2017).…”

Section: Pendahuluanunclassified

Perbaikan Kualitas dan Dekontaminasi Mikroba Kedelai Edamame Dengan Teknik Ozonated Water

Bakri¹,

Suryaningsih²,

Hariono³

et al. 2018

j.ilm.inov.

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Quality, contamination of microorganisms and pesticide residues is a major requirement in edamame export trade. Ozonated water technique is expected to replace the use of chlorine in suppressing microorganism contamination and maintaining quality. Research objectives: a) To determine the effect of various conditions of ozone concentration on quality and contamination of microorganisms on edamame soybeans, b) Comparing the effectiveness of Ozonated Water technique with chlorination, and c) Obtain optimal Ozonated Water method in maintaining quality and eliminating contaminants of microorganisms. The research method used CFRD with 2 Factors ie Factor A of ozone concentration (0, 3, 6 and 9 ppm) and Factor B is Chlorine concentration (0, 100 and 175 ppm) repeated 3 times. The statistical analysis used the Analysis of Variance with the F test and the further difference statistical test of a) the organoleptic quality with Hedonic test includes color, aroma, sweet taste and Hedonic Quality Test for Foreign Odor b) microbiological examination (Total Plate Count). The results are: a) Ozone and chlorine treatment can reduce the total content of edamame microorganisms compared to control, and ozone treatment is more effective in reducing total microbial than chlorine; b) Ozone or Chlorine treatment has no effect on hedonic color and sweetness value in edamame; and c) Ozone treatment may decrease the value of edamame aroma compared with chlorine control and treatment, although in fact Ozone treatment does not contribute to foreign odors or chemical odors to edamame. The conclusion of Ozonated water technique can significantly decrease microorganisms contamination and maintain the color quality, sweet taste and donate foreign odors in edamame. Keywords— Ozonated Water, Chlorine , Edamame, Microorganisme

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“…For these reasons, the alternative to antimicrobial treatments based on the use of chemical products is physical methods of control. Such methods include the application of hot water treatments (Chiabrando and Giacalone, 2015a;Chiabrando et al, 2018), UV (Guerrero-Beltran et al, 2009), gas content (high CO 2 ) (Sanchez-Ballesta et al, 2006), hypobaric treatments (Romanazzi et al, 2001), edible coatings (Chiabrando and Giacalone, 2015b), ultrasound (Fava et al, 2011) and electrolyzed water (Chiabrando et al, 2017). A recent and safe technology under study is the use of low-temperature ionized gases (positively and negatively charged ions) at atmospheric pressure (Perni et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Cluster ions to preserve ready-to-eat table grape during cold storage

Chiabrando¹,

Giacalone²

2019

Food Res.

Self Cite

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The demand for natural fresh-cut products characterized by high quality has promoted the research for non-chemical post-harvest treatments. The aim of this study was to evaluate the effect of air purification with the ion generator Ionny® (Fruit control Equipment, Italy) on fresh-cut table grape quality during post-harvest storage. The air purification was the effect of positively and negatively charged ions generated by the ion generator at atmospheric pressure. The treatment was applied in a storage room on fresh-cut table grape at 0°C for 21 days. Berries were analyzed for weight loss, flesh firmness, skin color, total phenols, acidity, total soluble solids, vitamin C and total yeasts/molds. Results showed that ions treatment positively influenced the quality maintenance of the product, by improving color retention, limiting weight losses and preserving high phenolic content during postharvest storage. Moreover, in cv Red Globe treated berries showed higher soluble solids, acidity, lightness and lower firmness losses, while in cv Italia the ions treatment limited the growth of the microorganisms.

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

Cited by 9 publications

References 44 publications

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables

Perbaikan Kualitas dan Dekontaminasi Mikroba Kedelai Edamame Dengan Teknik Ozonated Water

Cluster ions to preserve ready-to-eat table grape during cold storage

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