Effect of Edible Coating and Modified Atmosphere Packaging on Enzymatic Browning of Fresh-Cut Persimmons 'Rojo Brillante'

Ghidelli, Christian; Sanchís, E.; Rojas-Argudo, Cristina; Río, M.A. del; Pérez-Gago, María B.; Mateos, M.

doi:10.17660/actahortic.2010.876.45

Cited by 7 publications

(6 citation statements)

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“…The combination of optimized soy protein isolate-based antioxidant edible coatings and MAP has been evaluated on fresh-cut artichoke, eggplant and persimmon during storage at 5 ºC (Ghidelli et al, 2010(Ghidelli et al, , 2014(Ghidelli et al, , 2015. MAP conditions included active conventional MAP (5 kPa O 2 + 15 kPa CO 2 ), passive MAP, and high O 2 MAP (>50 kPa, balanced with N 2 ) and they were compared to atmospheric conditions as control.…”

Section: Combination Map and Edible Coating 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

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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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Section: Combination Map and Edible Coating 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

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“…Several studies have focused on improving quality and extending shelf life of fresh-cut persimmons through the application of modified atmospheres (Ghidelli et al., 2010; Murakami et al., 2012; Palmer-Wright and Kader, 1997), edible coatings (Ghidelli et al., 2010; Ergun and Ergun, 2010; Pérez-Gago et al., 2005, 2009), and vacuum impregnation (Igual et al., 2008). High hydrostatic pressure (HHP) is a non-thermal processing technology that has attracted interest because it adds value to fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Vázquez-Gutiérrez

Quiles

Vonasek

et al. 2016

Food sci. technol. int.

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The "Hachiya" persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.

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“…(2009) used various antioxidant compounds in different concentrations in minimally processed persimmon and observed that cysteine and sodium ascorbate were the most effective antioxidants reducing browning. Moreover, Ghidelli et al. (2010) studied edible coatings based on soy protein which contained antioxidant components in combination with active modified atmosphere packaging.…”

Section: Introductionmentioning

confidence: 99%

Washing of cut persimmon with thyme or lemon essential oils

Almela

Castelló

Tarrazó

et al. 2013

Food sci. technol. int.

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The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits' colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied.

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Effect of Edible Coating and Modified Atmosphere Packaging on Enzymatic Browning of Fresh-Cut Persimmons 'Rojo Brillante'

Cited by 7 publications

References 0 publications

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

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

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Washing of cut persimmon with thyme or lemon essential oils

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