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Gustavo A González‐Aguilar Elisa Valenzuela‐Soto Jaime Lizardi‐Mendoza Francisco Goycoolea Miguel A Martínez‐Téllez Mónica A Villegas‐Ochoa Imelda N Monroy‐García J Fernando Ayala‐Zavala 《Journal of the science of food and agriculture》2009,89(1):15-23
BACKGROUND: Chitosan can form antimicrobial, semi‐permeable barriers that limit gas exchange and reduces water loss in fruits. Consumer interest in fresh‐cut papaya fruit is leading to increasing demand because of its sensorial and antioxidant properties. However, papaya is a highly perishable product that is prone to loss of weight, loss of firmness and microbial attack. The aim of this study was to evaluate the effect of chitosan coatings on the overall quality of fresh‐cut papaya. Chitosan coatings of low (LMWC), medium (MMWC) and high (HMWC) molecular weights, at concentrations of 0.01 and 0.02 g mL?1, were applied to fresh‐cut papaya cubes. The treated cubes were stored at 5 °C and changes in quality were evaluated. RESULTS: MMWC maintained the highest color values (L* and b*) and firmness. Chitosan coatings suppressed mesophilic plate count, and the growth of molds and yeast, compared to controls. The MMWC coatings at 0.02 g mL?1 resulted in the highest antimicrobial activity and decreased the activity of the enzymes polygalacturonase and pectin methylesterase, followed by low and high MW chitosan coatings at 0.02 g mL?1. CONCLUSION: The application of the MMWC treatment at 0.02 g mL?1 could be used to reduce deteriorative processes, maintain quality and increase the shelf life of fresh‐cut papaya stored at 5 °C. Copyright © 2008 Society of Chemical Industry 相似文献
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Ana Beln Martín‐Diana Daniel Rico Catherine Barry‐Ryan Jesús M Frías Jemina Mulcahy Gary TM Henehan 《Journal of the science of food and agriculture》2005,85(13):2260-2268
The efficacies of calcium lactate and chlorine washing treatments of fresh‐cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh‐cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh‐cut lettuce or carrots. Carotenoid levels were higher in calcium lactate‐treated carrots than chlorine‐treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry 相似文献
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Francisco Artés‐Hernández Víctor Hugo Escalona Pedro Antonio Robles Ginés Benito Martínez‐Hernández Francisco Artés 《Journal of the science of food and agriculture》2009,89(3):414-421
BACKGROUND: The fresh‐cut vegetable industry commonly uses sodium hypochlorite (NaOCl) for disinfection. However, certain problems with NaOCl usage have led to the investigation of alternative sanitisation treatments. In this respect, UV‐C radiation could be of interest. RESULTS: The effect of four pre‐packaging UV‐C radiation doses (0, 4.54, 7.94 and 11.35 kJ m?2) and two storage temperatures (5 and 8 °C) on the quality of minimally processed spinach (Spinacia oleracea L.) leaves was studied over a period of 13 days. UV‐C radiation decreased mesophilic and psychrophilic counts just after its application compared with conventional sanitisation washing (150 mg L?1 NaOCl). However, UV‐C had no residual effect on microbial growth from 6 to 13 days at 5 and 8 °C. During shelf‐life a slight loss of lightness was found, probably related to superficial tissue damage induced particularly in higher‐UV‐C treated leaves. Total antioxidant activity and polyphenol content decreased gradually throughout storage, being more evident in higher‐UV‐C treated leaves stored at 8 °C. The general trend was to maintain the initial chlorophyll content during shelf‐life. CONCLUSION: Low to moderate UV‐C radiation can be an effective alternative to chlorine for sanitising minimally processed spinach leaves and preserving their quality. Copyright © 2008 Society of Chemical Industry 相似文献
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Pavlos Tsouvaltzis Anastasios S. Siomos Dimitrios Gerasopoulos 《International Journal of Food Science & Technology》2013,48(10):2105-2110
Leeks trimmed at 20 cm from their base were immersed in a 55 °C hot water bath. During the heat treatment (HT), the internal gases released from each stalk were collected, and their volume as well as CO2 and O2 concentrations were determined. After HT, cooling and storage at 10 °C for 8 days, the weight, maximum leaf extension and internal atmosphere (volume and gas composition) were measured. It was found that HT inhibited leaf extension during storage at 10 °C for 8 days and induced significant modification of the stalk internal atmosphere, both immediately after HT and after storage. Therefore, in heat‐treated leek stalks, the growth zone of the innermost leaves was subjected to an environment of elevated CO2 concentration, which was accompanied by the inhibition of leaf extension growth. 相似文献
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Samira Pereira Moreira Winne Moita de Carvalho Angeline Costa Alexandrino Haroldo César Bezerra de Paula Maria do Carmo Passos Rodrigues Raimundo Wilane de Figueiredo Geraldo Arraes Maia Evânia Maria Altina Teixeira de Figueiredo Isabella Montenegro Brasil 《International Journal of Food Science & Technology》2014,49(10):2192-2203
This study evaluated the effectiveness of packaging using a microencapsulated β‐cyclodextrin and trans‐cinnamaldehyde complex incorporated into a base chitosan matrix on the shelf life of fresh‐cut melon (Cucumis melo L. var. Reticulatus Naud) group Inodorus that were coated with a multilayered coating system using a polypropylene tray (Ziploc®) with (i) Ziploc® lid, (ii) Saran® wrap and (iii) plain cheesecloth and stored at 4 °C for 15 days. The multilayered antimicrobial coating improved the shelf life of fresh‐cut melon (up to 15 days), compared with the controls (7 days). Coated samples were firmer, maintained colour and total carotenoids content and showed less weight loss than the controls (P < 0.05). Among the packaging treatments, the Ziploc® lid was the most effective in maintaining shelf life. This study demonstrates the application of a new generation of edible coating using natural antimicrobial agents by means of the layer‐by‐layer assembly. 相似文献
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A Carla SJ Argañosa M Filomena J Raposo Paula CM Teixeira Alcina MMB Morais 《Journal of the science of food and agriculture》2008,88(12):2050-2060
BACKGROUND: This research was undertaken to study the effects of different cut‐types (cube, parallelepiped, cylinder and sphere) on the quality and shelf‐life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut‐types of papaya indicated acceptable fresh‐cut produce during 10 days of storage at 4 °C. The potential shelf‐life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry 相似文献
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研究经(0~2.5g/100m L)丙酸钙改性后的聚乙烯醇包装薄膜的各项包装性能和抗菌性能,结果发现,丙酸钙与聚乙烯醇薄膜相容性好,有良好的耐热性,丙酸钙的添加增加了薄膜的抗拉强度,降低了薄膜的断裂伸长率,影响了其光学性能,增加了薄膜的水蒸气透过系数、溶胀率和溶解率,提高了薄膜的热封温度。添加量为2.5g/100m L的丙酸钙改性薄膜对蜡样芽孢杆菌、大肠杆菌、米曲霉菌产生了一定的抑菌效果。经丙酸钙改性后的聚乙烯醇薄膜有良好的包装性能和一定的抑菌性,可以作为一种新型的食品内包装材料。 相似文献
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Cristina Patanè Angelo Malvuccio Alessandro Saita Paola Rizzarelli Marco Rapisarda Valeria Rizzo Giuseppe Muratore 《International Journal of Food Science & Technology》2018,53(3):819-827
In this research, some quality changes during storage at 4 °C were assessed in fresh‐cut fruits of a ‘long‐storage tomato’ landrace, packaged in biocompostable materials (PLA Ingeo tray/NatureFlex? film) or in conventional plastics (PET tray + polypropylene film). The effects of dipping in CaCl2 on the shelf‐life extension were also assessed. Plants were cultivated both off‐season (greenhouse) and in‐season (open field). CO2 and O2 concentration, fruit weight loss, firmness, colour, microbial load were measured at 0, 4, 7, 12 days of storage. Headspace gas changes and fruit weight loss were minimised in conventional package. BIO package prevented water condensation, led to max 5% weight loss and made fruits less susceptible to spoilage. Dipping in CaCl2 induced better firmness, especially in biopackage. Off‐season fruits had overall lower quality than in‐season fruits; however, these may contribute to extend the production season, with interesting marketing implications for the agri‐food industry. 相似文献
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Xiangyong Meng Min Zhang Benu Adhikari 《International Journal of Food Science & Technology》2012,47(8):1586-1592
To extend the shelf‐life of fresh‐cut fruits and vegetables, it is essential to develop models that can accurately predict their storage quality. In view of this, an artificial neural network (ANN) model based on back propagation (BP) algorithm was developed to predict the storage quality (degree of yellowness, water loss, textural firmness and vitamin C content) of fresh‐cut green peppers. The prediction accuracy of ANN was compared with that of multiple linear regression‐based models. The root mean square error (RMSE), mean absolute error (MAE), sum of squared residuals (SSR) and standard error of prediction (SEP) were used as comparison parameters. The results showed that the accuracy and goodness of fit of the storage quality parameters predicted by ANN were better than those predicted by multiple linear regression‐based models. The RMSE, MAE, SSR and SEP values obtained from the former were much lower than those obtained from the latter. 相似文献
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Maria Cefola Maria L Amodio Rosaria Cornacchia Raffaella Rinaldi Sebastiano Vanadia Giancarlo Colelli 《Journal of the science of food and agriculture》2010,90(5):789-797
BACKGROUND: Many leafy brassicas are widely used for ready‐to‐use salads. Broccoli raab (Brassica rapa L.), also called turnip top, or rapini, is extensively cultivated in southern Italy. The edible portion is made up of the green, immature inflorescences and the stem with its most tender leaves. Recently, interest in this crop has increased among European consumers; moreover, a substantial increase in consumption could come from the ready‐to‐use product. RESULTS: The effects of four different atmosphere compositions (air, 3% O2 in nitrogen, 3% O2 + 10% CO2 in air, and 10% CO2 in air) on quality attributes of ready‐to‐use broccoli raab were studied. Controlled atmosphere affected appearance, composition, respiration rate, weight loss, and presence of off‐odours. Storage of broccoli raab florets under low oxygen conditions delayed post‐cutting deterioration during storage at 5 °C and preserved appearance and typical odour, up to 17 days. Moreover, respiration rate as well as loss of green colour, chlorophyll and vitamin C were also slowed down in this condition. Finally, in this study no effect of controlled atmosphere storage was found on total phenols content and antioxidant activity. CONCLUSION: Results showed that cold storage in 3% O2 can be beneficial in order to maintain quality of ready‐to‐use, broccoli raab for up to 17 days. Copyright © 2010 Society of Chemical Industry 相似文献
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Effectiveness of Hydrothermal‐Calcium Chloride Treatment and Chitosan on Quality Retention and Microbial Growth during Storage of Fresh‐Cut Papaya 下载免费PDF全文
Lidia E. Ayón‐Reyna Ransés Tamayo‐Limón Feliznando Cárdenas‐Torres Martha E. López‐López Gabriela López‐Angulo Héctor S. López‐Moreno Jaime López‐Cervántes José A. López‐Valenzuela Misael O. Vega‐García 《Journal of food science》2015,80(3):C594-C601
Rapid degradation of fresh‐cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very good results in maintaining the quality of fresh‐cut fruits. Based on these considerations, the aim of this study was to evaluate the effect of hydrothermal treatment (HT; 49 °C, 25 min) containing calcium chloride (Ca; 1%, w/v) followed by dipping in chitosan (Chit; 1%, w/v, 3 min) on the physical, chemical, and microbial qualities of papaya slices stored at 5 °C for 10 d. Pulp color, firmness, ascorbic acid, total phenolics, β‐carotene, and lycopene were evaluated every 2 d while the microbial quality (mesophilics, psychrophilics, molds, and yeasts) was evaluated every 5 d. Fruit treated with HT‐Ca and HT‐Ca + Chit showed better color and firmness retention than Control and Chit. Papaya slices treated with HT‐Ca + Chit had higher nutritional content and lower microbial growth at the end of storage. The application of the HT‐Ca + Chit could be used to reduce deterioration processes, maintaining physical, chemical, and microbial qualities and increasing the shelf life of fresh‐cut papaya stored at 5 °C. 相似文献
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Linchun Mao Jiwon Jeong Fei Que Donald J Huber 《Journal of the science of food and agriculture》2006,86(1):46-53
Seedless watermelon (Citrullus lanatus Thunb. Mansfeld, cv. Millionaire) fruit were exposed to 10 µL L−1 1‐methylcyclopropene (1‐MCP) or air for 18 h. Afterward, the fruit were processed into placental‐tissue pieces, treated with calcium dips (20 g kg−1 CaCl2) or deionized water, and stored in vented containers for 7 days at 10 °C. At intervals during storage, fresh‐cut placental tissue was monitored for respiration, ethylene production, firmness, electrolyte leakage, total soluble solids, titratable acidity and microbial growth. Ethylene production was below detection in fresh‐cut placental tissue, consistent with the low ethylene production in intact watermelon fruit. Respiration rates were significantly enhanced in response to tissue processing, and continued to increase throughout the 7 days of storage. Tissue derived from 1‐MCP‐treated fruit showed enhanced 1‐aminocyclopropane‐1‐carboxylate synthase (ACS, EC 4.4.1.14) activity, suppressed respiratory rates and undetectable levels of 1‐aminocyclopropane‐1‐carboxylate oxidase (ACO) activity during storage. Post‐processing calcium dips (CaCl2) had little influence on ACS activity relative to tissue not receiving calcium, but significantly enhanced ACO activity and maintained firmness of fresh‐cut tissue throughout storage. The data collectively support the conclusion that 1‐methylcyclopropene treatment of intact watermelon fruit is alone unlikely to benefit the storage duration of fresh‐cut watermelon. Copyright © 2005 Society of Chemical Industry 相似文献
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建立一种同时测定糕点中丙酸钙和纳他霉素的变波长梯度洗脱高效液相色谱检测方法。样品采用超声处理,以甲醇和0.01mol/m L酸性磷酸氢二铵为流动相进行梯度洗脱,经色谱柱为C18(4.6mm×150mm,5μm)分离,程序化变波长检测,外标法定量。该方法可以将丙酸钙和纳他霉素两种防腐剂很好的分离,保留时间分别为(3.5±0.2)min和(9.4±0.2)min,丙酸钙和纳他霉素的线性回归方程相关系数均大于0.9999,方法回收率为89%~98%。采用高效液相色谱同步测定糕点中丙酸钙和纳他霉素的方法具有快速、准确、灵敏度和精密度高的优点,能满足糕点中丙酸钙和纳他霉素含量同步测定的要求。 相似文献