Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging

Siomos, Anastasios S.; Gerasopoulos, Dimitrios; Tsouvaltzis, Pavlos; Κουκουνάρας, Αθανάσιος

doi:10.1016/j.ifset.2009.08.008

Cited by 31 publications

(20 citation statements)

References 29 publications

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“…Samples washed in CC with HT had a lower O 2 and higher CO 2 partial pressure than those washed at normal water temperature. Our results were similar to those previously reported by other authors (Siomos et al, 2010;Tsouvaltzis et al, 2007) who found that packages of heat-treated freshcut asparagus and leeks had higher CO 2 concentrations compared to the non heat-treated samples during storage. The respiration rate of fresh-cut iceberg lettuce may be sensitive to HT, which caused high CO 2 concentration of the package probably due to thermal injury to the tissues.…”

Section: Research Reportsupporting

confidence: 93%

Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce

Kim

Nimitkeatkai

Choi

et al. 2011

Hortic. Environ. Biotechnol.

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The heated scallop shell powder, calcinated calcium (CC) alone or combination with mild heat treatment were investigated as potential sanitizers for maintaining storage quality and microbial safety of fresh-cut iceberg lettuce. Fresh iceberg lettuce leaves were cut into 3 × 3 cm slices and washed in normal tap water (TW), 50 L L -1 chlorinated water (pH 6.5), 1.5 g L -1 CC, heat treatment (HT) in TW at 45 , and CC dissolved in TW at 45 for 2 min separately. Samples were then packaged in 80 m nylon/polyethylene bags and stored at 5 . Results revealed that like 50 L L -1 chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut lettuce samples. Washing with CC combined with mild HT increased an electrical conductivity of fresh-cut lettuce tissue. Combined heat treatment with washing solutions reduced aerobic plate count on fresh-cut lettuce, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut iceberg lettuce resulting to more microbial population compared to non HT. On the other hand, samples treated with CC had good quality with low off-odor at the end of storage. Thus, CC, an environment-friendly sanitizer can be an alternative to HT for washing of fresh-cut iceberg lettuce without affecting sensorial quality.Additional key words: chlorine wash, environment-friendly sanitizer, fresh-cut vegetables, heat treatment, microbial quality, shelf-life Hort. Environ.

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Section: Research Reportsupporting

confidence: 93%

Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce

Kim

Nimitkeatkai

Choi

et al. 2011

Hortic. Environ. Biotechnol.

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“…Color changes are also caused from the wound-induced response due to the peeling and slicing (Siomos et al, 2010). The L value, generally depending of fresh-cut burdocks dipped in hot water and browning inhibitors at 4°C (CT, control; HW, hot water at 55°C; HW + GT, hot water at 55°C + 0.5% green tea extract; HW + N, hot water at 55°C + 1% NaCl; HW + GT + N, hot water at 55°C + 0.5% green tea extract + 1% NaCl).…”

Section: Colormentioning

confidence: 99%

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang¹,

Kim²

2015

HST

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This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

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“…Color changes could be expected as a result of the wound-induced response caused by peeling and slicing (Siomos et al, 2010). The combined application of chitosan coating with antibrowning agents and MAP showed the potential to aid in inhibiting the browning of slices surface.…”

Section: Colormentioning

confidence: 99%

“…Color is the basis for sorting lotus root slices into commercial grades (Siomos, Gerasopoulos, Tsouvaltzis & Koukounaras, 2010). Discoloration of root slices may be due to the browning of surface induced by oxidative reactions and enzyme activities (Lipton, 1990;Brecht, 1995).…”

Section: Introductionmentioning

confidence: 99%

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

Xing

et al. 2010

Innovative Food Science & Emerging Technologies

109

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Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging

Cited by 31 publications

References 29 publications

Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce

Calcinated calcium and mild heat treatment on storage quality and microbial populations of fresh-cut iceberg lettuce

Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

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