Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Zhang, Yuchen; Guo, Meijie; Mei, Jun; Xie, Jing

doi:10.3390/plants11182334

Cited by 16 publications

(9 citation statements)

References 73 publications

(89 reference statements)

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“…As shown in Figure 1A, all samples started with a uniform temperature of 23 • C. The SWPC and IWPC samples were able to pre-cool at a faster rate and therefore reached the desired temperature in less time than the other samples. This resulted in a faster release of latent heat from sweet corn, which inhibited respiration [20] and transpiration [21], and thus maintained better storage quality. On the contrary, the NCPC treatment had the longest pre-cooling time and could not release latent heat quickly.…”

Section: Pre-cooling Curvementioning

confidence: 99%

Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn (Zea mays L.)

Zhang

Zhou

Mei

et al. 2023

Plants

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The strong wind pre-cooling (SWPC), ice water pre-cooling (IWPC), vacuum pre-cooling (VPC), natural convection pre-cooling (NCPC), and slurry ice pre-cooling (SIPC) techniques were used to pre-cool the fresh sweet corn (Zea mays L.), and then the pre-cooling treated sweet corn samples were stored at 4 °C for 28 days. During refrigeration, quality indicators, such as hardness, water loss, color, soluble solids content, and soluble sugar, were determined. In addition, oxidation indicators, such as peroxidase, catalase, ascorbic acid-peroxidase activity, and carotene content, were also measured. The results showed that the main problems of sweet corn during cold storage were water loss and respiration. The pre-cooling speed of SWPC is the fastest, and the latent heat of sweet corn can be removed in only 31 min. SWPC and IWPC could reduce the loss of fruit quality, maintain good color and hardness, inhibit the decrease of water, soluble solids, soluble sugars, and carotenoid contents, maintain balance between POD, APX, and CAT, and extend the shelf life of sweet corn. The shelf life of SWPC and IWPC corn reached 28 days, 14 days longer than SIPC and VPC treated samples, and 7 days longer than NCPC treated samples. Therefore, SWPC and IWPC are the appropriate methods to pre-cool the sweet corn before cold storage.

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Section: Pre-cooling Curvementioning

confidence: 99%

Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn (Zea mays L.)

Zhang

Zhou

Mei

et al. 2023

Plants

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“…Penelitian (Zhang et al, 2022) juga mengemukakan bahwa kelayuan yakni faktor penting yang mengarah pada penurunan kualitas penyimpanan pascapanen buah persik kuning, dan perlakuan precooling dapat mengurangi fenomena ini. Perubahan warna pencoklatan (browning) terjadi pada semua sampel selama penyimpanan pada suhu 10 °C.…”

Section: Kelayuanunclassified

Waktu Penundaan Precooling Dan Penggunaan Jenis Kemasan Plastik Terhadap Mutu Selada (Lactuca sativa L.) Selama Penyimpanan Dingin

Hayati,

Nurahmi,

Maulida

2020

J. Agrium

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Tanaman selada (Lactuca sativa L.) dibudidayakan sebagai tanaman semusim karena siklus hidupnya yang pendek dan tingkat keberhasilannya tinggi baik di daerah subtropis maupun tropis. Tiga varietas berbeda dari tanaman selada yang telah dikenal: selada batang, selada daun dan selada krop. Produk hortikultura khususnya sayuran seperti selada merupakan produk hidup yang tetap aktif melakukan aktivitas metabolisme setelah panen. Saat dipetik, sayur dan buah masih banyak mengandung air. Sayuran akan layu karena respirasi dan kehilangan panas. Sayuran mengalami kerusakan hingga 40% lebih banyak karena karakteristik fisiologisnya. Sayuran memiliki umur simpan yang lebih lama bila disimpan di lemari es, apalagi jika dikemas dengan baik untuk menjaga kualitasnya selama penyimpanan. Riset ini dilakukan di Laboratorium Hortikultura saat bulan Januari-Februari 2023. Riset dilaksanakan melalui metode Rancangan Acak Lengkap terhadap dua faktor. Lama waktu penundaan precooling (P) bagian dari faktor pertama terdiri pada tiga taraf, yakni 0 jam sebagai kontrol (P0), 2 jam penundaan (P1) dan 4 jam penundaan (P2). Faktor kedua adalah penggunaan pada jenis kemasan terdiri dari tiga taraf, yakni Plastik wrapping (K1), Plastik Polietilen (K2) dan Plastik Polypropilene (K3). Hasil penelitian waktu penundaan precooling berpengaruh pada mutu selada selama penyimpanan berdasarkan umur simpan. Waktu penundaan precooling terbaik terhadap mutu selada yakni 2 jam penundaan. Penggunaan jenis kemasan memiliki pengaruh sangat nyata terhadap susut bobot serta umur simpan dan pengaruh nyata terhadap kelayuan.

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“…Precooling effectively suppresses the respiration and metabolism of products, thereby minimizing wastes of fruits and vegetables while preserving their freshness (Ambaw et al, 2017; Duan et al, 2020). Currently, common precooling methods include cold water precooling (CWP), forced air convection precooling, differential pressure precooling (DPP), fluidized‐ice precooling, and vacuum precooling (Jia et al, 2022; Xiang & Zhang, 2023; Zhang et al, 2022). Nevertheless, a variety of microorganisms can still survive on the surface of fruits and vegetables even after precooling, subsequently leading to the spoilage of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Experimental investigation of integrated systems of precooling and plasma‐activated water‐based bacterial inactivation

Liu,

Li,

et al. 2024

J Food Process Engineering

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Plasma‐activated water (PAW) is produced by treating aqueous solution with cold plasma. PAW is rich in reactive oxygen and nitrogen species, making it a safe and efficient approach for the inactivation of pathogens. In this paper, two types of integrated systems of precooling and PAW‐based bacterial inactivation for fruits and vegetables were proposed. One is cold water precooling (CWP) and PAW, the other is differential pressure precooling (DPP) and PAW. The influencing factors of PAW preparation and the bacterial inactivation effect of PAW suspension were experimentally investigated. The results demonstrated that with the increase in preparation time, the pH decreased, with a concurrent increase in temperature, electrical conductivity, and redox potential. The physicochemical properties of PAW were affected by temperature, with the optimal temperature being about 17°C. As the preparation time and bacterial inactivation time increased, the decontamination effect of PAW against Escherichia coli increased in suspension bacterial inactivation. Conversely, with the decrease in PAW temperature, the bacterial inactivation effect weakened. Furthermore, PAW was applied through CWP and DPP combined with PAW for precooling snow peas. Soaking CWP showed a 2.1 log reduction of background bacteria after 10 days of storage. Spraying CWP showed a 1.1 log reduction of background bacteria after 5 days of storage. DPP showed a 0.8 log reduction of background bacteria after 10 days of storage, and the appearance of snow peas surpassed those of the control group. Integrated systems of precooling and PAW‐based bacterial inactivation indicated promising effects on maintaining the safety and quality of snow peas.Practical applicationsPAW is a sterilization method with the advantage of easy preparation, low cost, minimal chemical residue, and effective sterilization. PAW could be produced simply by discharge on the tap water, which is very practical for its up‐scale application. In this study, different parameters on the physicochemical properties of PAW were evaluated, which was helpful in designing industrial PAW‐producing equipment. Besides, integrated systems of precooling and PAW sterilization for fruits and vegetables were proposed, which showed prominent sterilization and good preservation effects. The integrated systems could maintain the freshness of fruits and vegetables and prevent bacterial contamination during precooling by combining PAW sterilization and precooling, which will help extend the shelf lives of fruits and vegetables. In addition, this combination will prevent agricultural product waste and maintain the safety of fruits and vegetables.

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Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica)

Cited by 16 publications

References 73 publications

Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn (Zea mays L.)

Effects of Different Pre-Cooling Methods on the Shelf Life and Quality of Sweet Corn (Zea mays L.)

Waktu Penundaan Precooling Dan Penggunaan Jenis Kemasan Plastik Terhadap Mutu Selada (Lactuca sativa L.) Selama Penyimpanan Dingin

Experimental investigation of integrated systems of precooling and plasma‐activated water‐based bacterial inactivation

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