Avances en Tecnología de Atmósferas Controladas y sus Aplicaciones en la Industria. Una Revisión

Vega, J.; Pinto, Nicolás S

doi:10.4067/s0718-07642017000300009

Cited by 5 publications

(2 citation statements)

References 20 publications

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“…Among the benefits of MAP are the delay in product ripening, lower ethylene production, reduction of chilling injury, development of pathogenic diseases (Yahia & Carrillo-López, 2019). Despite the benefits, negative effects can also occur during storage when processes related to anaerobic metabolism occur, giving rise to alcohols and aldehydes that trigger odors and flavors that are unpleasant (De la Vega et al, 2017). In naranjilla fruits under MAP conditions, Guevara (2017), Llive Flores (2018), and Escobar (2022) report respiratory rates of 580 cm 3 kg -1 d -1 of O 2 consumed and 493.4 cm 3 kg -1 d -1 of CO 2 produced, lower concentration of total flavonoids, and lower microbial affectation (Tab.…”

Section: Modified Atmosphere Packagingmentioning

confidence: 99%

Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review

Reyes Medina,

Castellanos Espinosa,

Balaguera-López

2023

Agron. Colomb.

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Naranjilla (lulo) is an Andean fruit that is very attractive for consumption due to its acid flavor and aroma, as well as its antioxidant, mineral, carbohydrate, and protein content. However, several aspects of the fruit´s pre-harvest and ripening postharvest are unknown, which results in deficiencies during the postharvest handling and conservation. The aim of this review was to present and describe the naranjilla fruit´'s main physiological changes, such as respiration pattern, ethylene production, firmness reduction, and pigment variation, as well as the main preservation technologies implemented during the postharvest period. Naranjilla fruit has been cataloged as a climacteric fruit but its respiratory rate is lower than other fruits in this group. During ripening, there are changes such as a color evolution from green to yellow hue for the pulp and peel, an increase in the concentration of soluble sugars, ascorbic acid, and ethylene production, as well as a reduction in firmness and acidity. Given the nature of its ripening, naranjilla is considered a perishable fruit. To preserve the fruits throughout the postharvest period, different technologies involving cooling, packaging in modified atmospheres (MAP), use of 1-methylciclopropene (1-MCP), UV-C and gamma radiation, and ozone application have been evaluated. From these technologies, refrigeration and MAP are the most often used commercially; they are efficient and relatively economical. More research is required to optimize the use of these technologies for naranjilla preservation.

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Section: Modified Atmosphere Packagingmentioning

confidence: 99%

Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review

Reyes Medina,

Castellanos Espinosa,

Balaguera-López

2023

Agron. Colomb.

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“…Entretanto, tais alimentos não estão livres da ação de microorganismos e, para que ocorra uma redução significativa da carga microbiana, são necessários processos que priorizem a segurança microbiológica e o controle restrito da temperatura, desde o processamento até o consumo final (FERREIRA et al, 2016). Para tanto, já foram desenvolvidas diversas tecnologias destinadas à conservação de produtos agrícolas frescos póscolheita, tais como os métodos físicos: tratamento térmico (aquecimento), refrigeração e atmosfera modificada (DE LA VEJA;CAÑAREJO;PINTO, 2017).…”

Section: Introductionunclassified

Avaliação Microbiológica de Feijão-Caupi (Vigna unguiculata L.) Imaturo Sob Diferentes Tratamentos Pós-Colheita

et al. 2021

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A valorização de vegetais frescos, como o feijão-caupi imaturo, tem demonstrado um crescimento nos últimos anos, favorecendo o aumento gradativo na aquisição destes produtos pelos consumidores. No entanto, tais alimentos não são livres de micro-organismos, sendo necessários processos que priorizem a segurança microbiológica e o controle restrito da temperatura. Diante do exposto, objetivou-se com este trabalho avaliar a ação de diferentes tratamentos pós-colheita e tempo de armazenagem sobre os micro-organismos presentes em grãos imaturos de feijão-caupi da variedade sempre-verde. Sendo os tratamentos: T1 acondicionamento em embalagem (testemunha); T2 acondicionamento em embalagem + refrigeração; T3 condicionamento em embalagem + vácuo + refrigeração; T4 acondicionamento em embalagem + branqueamento + refrigeração; T5 acondicionamento em embalagem + branqueamento + vácuo + refrigeração. Realizaram-se as análises microbiológicas aos 10, 20 e 40 dias de armazenamento, em que para cada época, quatro repetições foram aleatoriamente amostradas e avaliadas, por tratamento, e os resultados obtidos foram expressos sob a forma de tabela. Foram realizadas as observações da incidência de bactérias, e a identificação de fungos via microscópio óptico comum. Conforme os resultados. o pré-tratamento de branqueamento em T4 e T5 apresenta uma maior redução da diversidade de micro-organismos nos grãos imaturos de feijão-caupi após armazenagem, no entanto, não é capaz de eliminar completamente fungos produtores de micotoxinas e bactérias. Palavras-chave: Feijão-Verde. Conservação Alimentar. Segurança Alimentar. Abstract The appreciation of fresh vegetables, such as immature cowpea, has shown a growth in recent years, favoring the gradual increase in the purchase of these products by consumers. However, such food is not free of microorganisms, requiring processes that prioritize microbiological safety and restricted temperature control. Given the above, the objective of this work was to evaluate the action of different post-harvest treatments and storage time on microorganisms present in immature cowpea grains of the evergreen variety. The treatments: T1 packaging in packaging (control); T2 packaging in packaging + refrigeration; T3 packaging conditioning + vacuum + refrigeration; T4 packaging in packaging + bleaching + refrigeration; T5 packaging in packaging + bleaching + vacuum + refrigeration. Microbiological analyzes were performed at, 10, 20 and 40 days of storage, where for each season, four replications were randomly sampled and evaluated, per treatment, and the results obtained were expressed in the form of a table. Observations of bacteria incidence were carried out, as well as the fungi identification using a standard optical microscope. According to the results, the bleaching pretreatment in T4 and T5 presents a greater reduction in the diversity of microorganisms in immature cowpea grains after storage, however, it it is not able to completely eliminate mycotoxin-producing fungi and bacteria. Keywords: Green Beans. Food Conservation. Food Security.

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Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges

Aguilar-Veloz

Calderón‐Santoyo

González

et al. 2020

Food Science & Nutrition

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The use of natural antimicrobial agents is an attractive ecological alternative to the synthetic fungicides applied to control pathogens during postharvest. In order to improve industrial production systems, postharvest research has evolved toward integration with science and technology aspects. Thus, the present review aims to draw attention to the achieved advances and challenges must be overcome, to promote application of essential oils and polyphenols as antimicrobial agents, against phytopathogens and foodborne microorganisms during postharvest. Besides that, it attempts to highlight the use of coating and encapsulation techniques as emerging methods that improve their effectiveness. The integral knowledge about the vegetable systems, molecular mechanisms of pathogens and mechanisms of these substances would ensure more efficient in vitro and in vivo experiences. Finally, the cost‐benefit, toxicity, and ecotoxicity evaluation will be guaranteed the successful implementation and commercialization of these technologies, as a sustainable alternative to minimize production losses of vegetable commodities.

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Avances en Tecnología de Atmósferas Controladas y sus Aplicaciones en la Industria. Una Revisión

Cited by 5 publications

References 20 publications

Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review

Physiology and biochemistry of naranjilla (Solanum quitoense Lam) fruit during postharvest and the main conservation strategies: A review

Avaliação Microbiológica de Feijão-Caupi (Vigna unguiculata L.) Imaturo Sob Diferentes Tratamentos Pós-Colheita

Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges

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