Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs

Saxena, A.; Saxena, Tanushree Maity; Raju, P. S.; Bawa, A. S.

doi:10.1007/s11947-011-0761-x

Cited by 30 publications

(15 citation statements)

References 22 publications

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“…Average pH and titratable acidity were 5.23 AE 0.35 and 0.11 AE 0.05, respectively. Fruits were sanitized by immersion in chlorine solution (300 mg/kg for 1 min), rinsed with distilled water, and dried at room temperature (Lee, Park, Lee, & Choi, 2003;Saxena, Saxena, Raju, & Bawa, 2011;Tapia et al, 2008) All the utensils and surfaces used during cutting were also sanitized with chlorine solution. Although fresh-cut watermelons are marketed as quarters, halves with rind, or as cubes without rind, in this study, the cleaned fruits were cut into small cylinders with 3 cm in diameter and 2.54 cm length.…”

Section: Fruitsmentioning

confidence: 99%

Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

Sipahi

Castell‐Perez

Moreira

et al. 2013

LWT - Food Science and Technology

128

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Section: Fruitsmentioning

confidence: 99%

Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

Sipahi

Castell‐Perez

Moreira

et al. 2013

LWT - Food Science and Technology

128

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“…Jackfruits (Artocarpus heterophyllus L.) belong to the family Moraceae and are widely grown in many tropical areas (Saxena et al 2013). Jackfruits are tropical fruits rich in dietary fiber, protein, potassium, vitamin B, vitamin C and many other nutrients (Jagtap et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Zhou

et al. 2015

J Food Sci Technol

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The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (ΔE) were found in the FD-, MV-and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV-and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

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“…However, the treatment of the biochemical additives or L. rhamnosus GG in FCBP challenging with FBC did not cause the browning, due to the prevention of the foodborne pathogenic colonization ( Figure 1 ). Also, the biochemical additive agents used are reportedly preventing the browning of fruits, including fresh-cut red apples [ 40 , 41 , 42 ], pomegranate [ 43 ], and fresh-cut jackfruit [ 44 ]. Moreover, the texture of the FCBP is maintained by probiotic treatments.…”

Section: Resultsmentioning

confidence: 99%

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Saravanakumar

Sathiyaseelan

Mariadoss

et al. 2020

Foods

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This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.

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Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs

Cited by 30 publications

References 22 publications

Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

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