Cold Storage of Fresh-Cut 'Granny Smith' Apples

Koyuncu, Mehmet Ali; Koyuncu, Fatma; Diilmacünal, T.; Güclü, F.; Çetinbaş, Meli̇ke; Kuleaşan, Hakan

doi:10.17660/actahortic.2010.876.41

Cited by 3 publications

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“…26 The average ash contents of these Chinese chestnut fruits (1.59%) were similar to or less than the Turkish chestnuts (1.00-3.20%). 27 The crude protein contents were 8.12% (HEN), 9.74% (HUN) and 7.54% (GD) respectively, which were similar with that reported by Pereira-Lorenzo (4.50-9.60%). 25 Soluble protein content calculated by the protein fractions ranged from 4.86% (GD) to 6.68% (HUN), which were also consistent with the report of Pereira-Lorenzo.…”

Section: Proximate Chemical Analysissupporting

confidence: 89%

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Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit

et al. 2018

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Section: Proximate Chemical Analysissupporting

confidence: 89%

“…Fig. 1(a) showed that the three Chinese chestnut proteins were mainly comprised of seven polypeptide segments having the molecular weights of (91-93) kDa, (70-72) kDa, (53-55) kDa, 37 kDa, (27)(28)(29)(30)(31)(32)(33) kDa, 20 kDa, and (5-15) kDa. Fig.…”

Section: Electrophoresis (Sds-page)mentioning

confidence: 99%

Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit

et al. 2018

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“…This positive result of hot water can be explained by its decreasing effect on total mold and yeast (84.75 log cfu g -1 ). Lovastatin-treated and control apples had similar TA contents, as reported in previous research (Koyuncu et al, 2010).…”

Section: Soluble Solids Content and Titratable Aciditysupporting

confidence: 87%

“…Control: Used as control fruit without any treatment; Hot Water: dipped into hot water at 50 °C for 60 s; 1-MCP: treated for 24 h with 1 µL L -1 1-MCP; Lovastatin: wiped with cheese-cloth dipped in oil containing lovastatin. previous findings (Koyuncu et al, 2010;Aguayo et al, 2015). Similarly, Lopez et al (2013) reported that hot water dipping seemed to prevent enzymatic browning of fresh-cut apple slices after 15 days of storage.…”

Section: Fruit Flesh Colormentioning

confidence: 70%

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The effect of hot water, 1-MCP, and lovastatin on fresh-cut apples after long-term controlled atmosphere storage

Koyuncu¹

2020

Turk J Agric For

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This research was carried out over two years to determine the quality changes in fresh-cut apple slices processed after hot water, 1-methylcyclopropene (1-MCP), and lovastatin treatments followed by controlled atmosphere (CA) storage. Apples harvested at the optimum stage were immediately transferred to the postharvest laboratory by a refrigerated vehicle. Intact apples were exposed to three treatments: dipping into hot water (50 °C for 60 s), treating with lovastatin (1.25 mmol L-1), and treating with 1-MCP (1 µL L-1). Treated apples and the control group were stored in CA storage (2% O 2 + 2% CO 2) for 10 months. After long-term storage, the apples, sliced and packaged in plastic boxes, were stored at 0 °C and 90 ± 5% relative humidity (RH) for 14 days. Weight loss, soluble solid content, flesh firmness and color, titratable acidity, respiration rate, microbial count, and ethylene synthesis were determined during storage. As a result, a global beneficial effect of 1-MCP on sliced apples was observed, although its affirmative effect on ethylene synthesis and respiration rate vanished after 10 months of storage. 1-MCP-treated slices had better results in terms of microbial count, flesh firmness, external appearance, and weight loss compared to other applications. Lovastatin decreased the ethylene synthesis and respiration rate and was the best treatment to maintain the flavor of apple slices. Hot water and control treatments gave similar results for fruit quality and microbial activity. After long-term cold storage (10 months) in CA, fresh-cut apple slices could be stored for 7 days with good quality at 0 °C and 90 ± 5% RH.

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A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

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Cold Storage of Fresh-Cut 'Granny Smith' Apples

Cited by 3 publications

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Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit

Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit

The effect of hot water, 1-MCP, and lovastatin on fresh-cut apples after long-term controlled atmosphere storage

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

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