Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

Wu, Zhi-shuang; Zhang, Min; Adhikari, Benu

doi:10.1016/j.jfoodeng.2011.12.032

Cited by 40 publications

(14 citation statements)

References 29 publications

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“…Thus pressurized Ar (1.0 MPa) treatment was proposed as an effective method for preservation of fresh-cut cucumber. Moreover, Wu et al (2012; reported that shelf life of fresh-cut pineapples and apples could be extended from 9d and 7d to 15d and 12d, by high pressure Ar treatment at 1.8 MPa for 60 min and at 150 MPa for 10 min, respectively. However, samples treated by pressurized Ar presented lower scores in firmness than that of the control.…”

Section: Pressurized Inert Gasesmentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

Self Cite

326

155

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Background Fresh-cut fruits and vegetables have gained much more attention worldwide in the past decades. Due to the increased awareness of consumers in sensorial and nutritional qualities of fresh-cut fruits and vegetables, as well as the serious concerns towards public health caused by foodborne outbreaks owing to inappropriate handling or preservation of fresh-cut fruits and vegetables, fresh-cut industry is in urgent need of new and improved technologies for shelf life extension.

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Section: Pressurized Inert Gasesmentioning

confidence: 99%

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Liang

Zhang

Bhandari

et al. 2017

Trends in Food Science & Technology

Self Cite

326

155

View full text Add to dashboard Cite

show abstract

“…Similarly, fresh-cut pineapple treated with pressurized Ar (1.8 MPa) effectively maintained the quality and delayed the microbial growth of the product, reaching 6 days of shelf life at 4 ºC (Wu et al, 2012b). The shelf life of fresh-cut pineapple was further extended to 20 days at 4 ºC by treating the samples with high pressure Ar or N 2 (10 MPa) (Wu et al, 2012c).…”

Section: Noble Gases and Other Non-conventional Atmospheres For Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

“…The use of noble gases such as Helium (He), Argon (Ar), and Xenon (Xe) to replace N 2 as the balancing gas in MAP is considered one of the major advances to preserve and extend the shelf life of fresh and minimally processed fruits and vegetables. He, Ar and Xe have been successfully applied in MAP and controlled atmosphere storage to reduce microbial growth and maintain the quality of fresh products (Jamie and Saltveit, 2002;Meng et al, 2012;Wu et al, 2012aWu et al, , 2012b. The beneficial effect of noble gases Ar and He have been related to their solubility and diffusivity characteristics (Day, 2001;Jamie and Saltveit, 2012).…”

Section: Noble Gases and Other Non-conventional Atmospheres For Fresh-cut Fruits And Vegetablesmentioning

confidence: 99%

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Ghidelli

Pérez-Gago

2017

Critical Reviews in Food Science and Nutrition

102

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Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O and high CO levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.

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“…The quality attributes of the processed pineapple include appearance, color, shape, taste, aroma and nutritional content, as well as texture, product integrity and handling resistance. The shelf life of freshly cut pineapple products is generally between 6 and 15 days at 4-5C (Montero-Calderón et al, 2010;Wu et al, 2012).…”

Section: Main Products From Processed Pineapplementioning

confidence: 99%

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

Murcia

Ardila

Barrera-Zapata

2020

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A pineapple bio refinery that could be adapted to the geographical and cultural conditions of non-technified crops, i.e., the Choco-Colombia region is described. Some characteristics of the region such as the geographical conditions and the relative backwardness related to economic, social, cultural and infrastructure conditions, lead to a relatively high waste of harvested pineapple, with a negative economic and environmental impact. Such situation is also identified in several areas dedicated to pineapple cultivation all over the world, where the pineapple crop usually does not reach export quality and high amount of fruits could end up as wastes. This document initially presents a description of the main generalities of pineapple cultivation and its market. Then, some of the main products of pineapple and its residues are described. Finally, the peculiarities of pineapple cultivation in the Choco-Colombia region are presented and a possible scenario of pineapple biorefinery for that region is proposed. This contribution is expected to be an adequate review material for analysis and decision making in technical and economic feasibility studies to obtain various products from pineapple residues in non-technified crops, motivating both public and private sectors to invest and promote agro-industry initiatives from pineapple waste.

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Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

Cited by 40 publications

References 29 publications

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

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