A Summary of Ca and Ma Requirements and Recommendations for Fresh-Cut (Minimally Processed) Fruits and Vegetables

Gorny, James R.

doi:10.17660/actahortic.2003.600.92

Cited by 129 publications

(131 citation statements)

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“…This is consistent with literature reports which state that ethylene synthesising enzyme in fruits is inactivated at temperatures around 40°C (Gorny 1997;Kader et al 1989). …”

Section: Weight Losssupporting

confidence: 93%

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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“…This is consistent with literature reports which state that ethylene synthesising enzyme in fruits is inactivated at temperatures around 40°C (Gorny 1997;Kader et al 1989). …”

Section: Weight Losssupporting

confidence: 93%

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

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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“…Low O 2 and/ or elevated CO 2 environments generated by modified atmosphere packaging of fresh-cut produce can extend produce shelf-life by (1) slowing browning reactions at cut surfaces; (2) reducing the rates of product transpiration (water loss) and respiration; and (3) reducing C 2 H 4 biosynthesis and action (Gorny, 1997). Fresh-cut iceberg lettuce products are routinely commercially packaged in plastic bags that have a low O 2 (B 0.5%) and elevated CO 2 (\ 10%) atmosphere to reduce cut surface browning.…”

Section: Introductionmentioning

confidence: 99%

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Gorny¹,

Hess-Pierce

Cifuentes

et al. 2002

Postharvest Biology and Technology

255

149

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Low O 2 (0.25 or 0.5 kPa) elevated CO 2 (air enriched with 5, 10 or 20 kPa CO 2 ), or superatmospheric O 2 (40, 60, or 80 kPa) atmospheres alone did not effectively prevent cut surface browning or softening of fresh-cut pear slices. A post-cutting dip of 2% (w/v) ascorbic acid, 1% (w/v) calcium lactate and 0.5% (w/v) cysteine adjusted to pH 7.0 did significantly extend shelf-life of 'Bartlett' pear slices, by inhibiting loss of slice flesh firmness and preventing cut surface browning. Participants in a quality evaluation could not distinguish between pear slices treated with this preservative solution and stored overnight at 0°C and freshly prepared control pear slices. After 10 days storage in air at 0°C, 82% of participants judged treated pear slices to be acceptable in appearance and 70% judged flavor to be acceptable.

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“…Recomendaciones de atmósfera controlada y modificada (CA y MA) para una selección de frutas cortadas (Gorny, 2001). 28…”

Section: íNdiceunclassified

“…La tabla I.3 muestra un resumen de las recomendaciones de atmósferas controladas y atmósferas modificadas para una selección de frutas "fresh-cut" (Gorny, 2001), así como la eficacia sobre su almacenamiento.…”

Section: Clasificación De Las Frutas Según Su Fisiología: Climatéricaunclassified

“…Recomendaciones de atmósfera controlada y modificada (CA y MA) para una selección de frutas cortadas (Gorny, 2001 Entre las propuestas más innovadoras de envasado en atmósferas modificadas cabe señalar las llamadas HOA (high oxygen atmosphere) que en algunos experimentos se han mostrado efectivas en la inhibición del pardeamiento enzimático (por inhibición de la actividad PPO), además de evitar las fermentaciones anaeróbicas (por ejemplo, en el caso de la interrupción de la cadena de frío) y de inhibir el desarrollo de microorganismos aerobios y anaerobios (Day, 2000). Kader & Ben-Yehoshua, (2000), realizaron un estudio sobre los efectos de la exposición a concentraciones de O 2 superatmosféricas en combinación con elevadas concentraciones de CO 2 viendo que dependiendo del producto, el estado de madurez y la concentración de CO 2 y C 2 H 4 , estas atmósferas podrían estimular, no tener efecto, o reducir la tasa respiratoria.…”

Section: Introductionunclassified

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Efecto de las condiciones de operación en los cambios fisicoquímicos y fisiológicos de frutas mínimamente procesadas por deshidratación osmótica

Gómez¹,

Luisa²

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A Summary of Ca and Ma Requirements and Recommendations for Fresh-Cut (Minimally Processed) Fruits and Vegetables

Cited by 129 publications

References 0 publications

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

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

Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives

Efecto de las condiciones de operación en los cambios fisicoquímicos y fisiológicos de frutas mínimamente procesadas por deshidratación osmótica

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