Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions

Hong, G.; Peiser, Galen; Cantwell, Marita

doi:10.1016/s0925-5214(00)00112-5

Cited by 49 publications

(67 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They have been successfully used in the Amarillo melon (Aguayo et al, 2008), mangoes (Djioua et al, 2009), rocket leaves (Koukounaras et al, 2009) and shredded carrots (Alegria et al, 2010). This method was also reported to reduce growth phenomena, including sprout development in potatoes (Ranganna et al, 1998), and has been considered as an environmentally-friendly method for prolonging the shelf life of minimally processed products (Hong et al, 2000;Luna-Guzmán et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

View full text Add to dashboard Cite

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

View full text Add to dashboard Cite

show abstract

“…In addition to effects on fruit ripening (Paull and Chen, 2000), chilling tolerance (Lurie, 1998), decay (Cantwell and Nie, 1996;Schirra et al, 2000) and insect control (Lurie, 1998), heat treatments can reduce undesirable postharvest growth. Short hot water dips controlled geotropic curvature in asparagus (Paull and Chen, 1999), reduced sprouting and spoilage in potatoes (Ranganna et al, 1998), and reduced extension growth in cut green onions (Hong et al, 2000;.…”

Section: Introductionmentioning

confidence: 99%

Heat treatments control sprouting and rooting of garlic cloves

Cantwell¹,

Kang²,

Hong³

2003

Postharvest Biology and Technology

View full text Add to dashboard Cite

Hot water dips (45 Á/60 8C for 2.5 Á/60 min) were evaluated as potential treatments to reduce sprout and root growth in peeled or unpeeled cloves in which sprouts had begun internal development but not yet emerged. Water dips at 5/50 8C did not reduce sprout and adventitious root growth in cloves stored at 10 8C and !/95% RH, while treatments at 55 8C for 10 min were effective. Several dips at 60 8C inhibited sprout and root growth, although only a 2.5 min treatment was both effective and non-injurious. Respiration rates of heat-treated garlic were higher than those of untreated cloves. L* color value (lightness) of the peeled cloves was sometimes decreased by heat treatment, but chroma and hue were not affected. The hot water dips had no effect on firmness or pungency (thiosulfinate concentrations). Methyl jasmonate dips at 10 (3 and 10 (4 M were ineffective for sprout control but did reduce root development. A dip at 60 8C 2.5 min was as effective as 1% O 2 '/10% CO 2 atmosphere to retard sprout and root growth during 6 months at 0 Á/1 8C. #

show abstract

“…Hot water treated fresh cut green onions maintained their total soluble sugar content during storage while content of non treated onions declined. 25 Sucrose content of hot water treated muskmelons was sustained while that of nonheated fruit was dissipated. 26 Sucrose content of squash was raised by conditioning at 30…”

Section: Resultsmentioning

confidence: 96%

Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long‐term cold storage

et al. 2008

View full text Add to dashboard Cite

BACKGROUND: The efficacy of hot water treatment in facilitating successful reconditioning of processing potato (Solanum tuberosum L.) cultivar Hermes following 6 months cold storage at 4.5• C was examined. Tubers were subjected to hot water treatments (HWTs) at 52.5, 55.0, 57.5 and 60.0• C for 0-60, 0-50, 0-40 and 0-20 min, respectively, and then reconditioned for 20 days at 16• C before evaluated for sprouting, fresh weight loss, membrane permeability, sugar content and processing quality.

show abstract

Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions

Cited by 49 publications

References 12 publications

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Heat treatments control sprouting and rooting of garlic cloves

Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long‐term cold storage

Contact Info

Product

Resources

About