Comparison of industrial precooling systems for minimally processed baby spinach

Garrido, Yolanda; Tudela, Juan A.; Gil, María I.

doi:10.1016/j.postharvbio.2014.12.003

Cited by 40 publications

(19 citation statements)

References 26 publications

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“…The deterioration occurring in 1 hr at 258C is similar to a week at 18C (Brosnan & Sun, 2001). Hence, fruits and vegetables should be cooled as soon as possible to increase shelf life (Garrido, Tudela, & Gil, 2015).…”

Section: Discussionmentioning

confidence: 99%

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Yan

Song

et al. 2017

J Food Process Preserv

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Effects of forced-air precooling on fruit quality and antioxidant system of apricot were evaluated in this study. Apricots were forced-air precooled for 24 hr at 08C, and then stored at 08C for up to 20 days. Results showed that precooling treatment slowed down a decrease of titratable acidity (TA) and total soluble solids (TSS) during storage period, whereas it had no effect on pH and L* value. On the 15th day of storage, associated with higher flavonoids content, precooled fruit had 73.6% higher DPPH and 183% higher ABTS radical-scavenging activities than the control. In addition, the peak of ascorbate peroxidase (APX) was earlier, and H 2 O 2 content was reduced by precooling treatment with respect to control. These results indicate that precooling treatment could maintain the quality of apricot by enhancing antioxidant activity. Practical applicationsFruit with high antioxidants implies high nutritional value. In this study, we found forced air precooling induced an increase of antioxidant activity of apricots. Precooling treatment should be used to enhance the quality and nutritional value of apricots. | I N TR ODU C TI ONApricot is a widely cultivated fruit tree in the Mediterranean and Asian regions. Due to their pleasant aroma, sweetness and juiciness, apricots are appreciated by consumers (Solis-Solis, Calder on-Santoyo, SchorrGalindo, Luna-Solano, & Ragazzo-S anchez, 2007). However, apricots, which present typical respiration climacteric, suffer from rapid softening and decay after harvest. Thus, apricot fruit have limited postharvest life (Wang et al., 2015).Because respiration rate and ethylene are reduced in cold storage, cold storage is the most effective method among postharvest treatments to prolong fruit shelf life. Ripe apricot fruit can be stored at room temperature for 2-3 days without losing edible value, while it can be stored at 08C for a few weeks (Dong, Lurie, & Zhou, 2002).Precooling can rapidly remove field heat prior to transportation or storage, and it is a critical step in the food cold chain (Defraeye et al., 2014). After precooled, respiration rate of fruits is reduced and the process of senescence is retarded. Pathogens development is also inhibited, and fruit decay is decreased (Nilsson, 2000). Thereby, postharvest changes of climacteric fruits are delayed when fruits are precooled immediately and stored at low temperatures. Moreover, precooling can reduce cooling load of storage rooms (Brosnan & Sun, 2001). For apricots, forced-air precooling is adapted to a wide range of commodities (Mitchell, 1992). Agar et al. (2006) also found that forced-air precooling at 08C extended the shelf-life and improved the appearance of apricots.Besides its delicious taste, excellent flavor and attractive colors, apricot is also a fruit of high nutritional value (Drogoudi et al., 2008).Apricot fruits contain phytonutrients, such as flavonoids and polyphenols, which can act as antioxidants and protect against cancers and heart diseases by reducing the reactive oxygen species in human body ...

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Section: Discussionmentioning

confidence: 99%

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Yan

Song

et al. 2017

J Food Process Preserv

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“…Vacuum‐cooling reduced both pink rib and heart‐leaf injuries on winter lettuce heads, although the effect was visible only after 2.5 days of shelf‐life at 12 °C . On the other hand, vacuum‐cooling has also been reported to cause approximately 1% produce weight loss (mostly water) for each 6 °C of cooling, to increase tissue damage in spinach, as well as to enhance the infiltration of Escherichia coli O157:H7 into lettuce tissues by more than 90% compared to the non‐vacuum cooled product . Nonetheless, a slight loss of water improved rigidity of baby spinach and increased resistance to processing stress .…”

Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 99%

“…Hydro‐cooling was found to be suitable for spring season spinach leaves because it increased water content and color, significantly decreased pseudomonas counts, and reduced respiration rate of leaves in modified atmosphere packages . The hydro‐cooling can be performed by immersion rather than by spraying.…”

Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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“…In this study, we investigated the effect of bag‐in‐box packaging on the water loss in cabbages during storage with a cooling process. Moreover, the changes in green colour, soluble solids content and ascorbic acid content were evaluated as the fundamental qualities of cabbages during storage, as a delay in cooling may induce water loss along with loss of these qualities in cabbages 10,11 . We further measured the internal temperature changes in cabbages from the cooling stage to the storage period to clarify the effect of plastic films as an interior packaging on the temperature of cabbages.…”

Section: Introductionmentioning

confidence: 99%

Impact of bag‐in‐box packaging on the quality attributes of cabbage (Brassica oleracea var. capitata)

et al. 2020

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Cabbage is one of the most widely grown, traded and consumed vegetables in the world. Therefore, it is vital to maintain cabbage quality after harvest; it is especially critical to counteract water loss in order to maintain quality during storage. In this study, we investigated the effect of a bag-in-box packaging on water loss in cabbages during 15 days of storage at 10 C and 90% relative humidity. The bag-inbox packaging included a low-density polyethylene bag along with a corrugated board box, whereas the control comprised a corrugated board box without any waterproofing ability. The changes in green colour, soluble solids content and ascorbic acid content of cabbage were evaluated as fundamental qualities. After storage, water loss from control samples was evaluated to be 6%; however, the bag-in-box packaging reduced the water loss to 0.3%. Moreover, the bag-in-box did not affect the tested fundamental qualities despite a delay in the cooling process. In conclusion, the bag-in-box packaging could be effective at maintaining the quality of cabbages and other leafy vegetables during storage and distribution for 15 days. K E Y W O R D Sbag-in-box, cooling process, corrugated box, low-density polyethylene

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Comparison of industrial precooling systems for minimally processed baby spinach

Cited by 40 publications

References 26 publications

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Quality of fresh‐cut products as affected by harvest and postharvest operations

Impact of bag‐in‐box packaging on the quality attributes of cabbage (Brassica oleracea var. capitata)

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