Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers

Mu, Bingyu; Xue, Jianxin; Zhang, Shujuan; Li, Zezhen

doi:10.3390/foods11030442

Cited by 11 publications

(4 citation statements)

References 42 publications

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“…In another study, the L* value of cauliflower decreased during 28 days of storage at 0±1°C, while the b* value increased (Dhall et al, 2010). Mu et al (2022) reported that the L* value of fresh-cut cauliflower decreased during storage (15 days at 4 °C), while a* and b* values increased. Researchers also found that the L* value decreased compared to before storage, while the a* and b* values increased.…”

Section: Changes In Color Propertiesmentioning

confidence: 91%

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Kibar,

Gündebahar

2024

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

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Cauliflower is among the perishable vegetables after harvest. In recent years, the popularity of fresh-cut cauliflower has increased among consumers as a minimally processed product. This study was carried out to determine the effects of exogenous putrescine (PUT), citric acid (CA) and salicylic acid (SA) treatments on postharvest quality of fresh-cut cauliflower stored at 4±0.5 °C and 90±5% relative humidity for 21 days. In the study, a total of seven different treatments using two different doses (0.5 and 1.0 mM) of PUT, CA and SA were investigated. To evaluate the quality of fresh-cut cauliflower, the necessary measurements and analyzes were performed at periodic intervals on days 0, 7, 14, and 21 of storage. The results demonstrated that quality properties changed significantly depending on the postharvest treatments and storage durations. With the increase of storage duration, weight loss and ash content increased, while K, Zn and Cu contents decreased. In general, the treatments examined in the study had positive effects on postharvest quality of cauliflower. Among the treatments, especially 1.0 mM PUT was found to be more effective. Compared to the control, 1.0 mM PUT treatment decreased weight loss by 61.32%, though it increased protein content by 14.48% and P content by 21.55%. It was concluded that 1.0 mM PUT treatment can be recommended as an alternative application method to extend the storage life of fresh-cut cauliflower and reduce postharvest quality losses.

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Section: Changes In Color Propertiesmentioning

confidence: 91%

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Kibar,

Gündebahar

2024

Uluslararası Tarım Ve Yaban Hayatı Bilimleri Dergisi

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“…Green tea and rosemary ethanolic extracts function as antifungals in these pads. These pads inhibit fungal development, maintain quality, and extend raspberry fruit shelf life by 14 days [82].…”

Section: Coldmentioning

confidence: 99%

Post-harvest Biotechnology or Genetic Engineering Solutions: Extending Shelf Life and Reducing Food Waste

Ninama,

Gangal,

Khayum

et al. 2024

JABB

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Post-harvest losses and food waste have become critical challenges in the global food supply chain, contributing to economic losses, environmental degradation, and food insecurity. This article explores the innovative applications of post-harvest biotechnology and genetic engineering as promising solutions to address these issues by extending the shelf life of perishable products and minimizing food waste. Advancements in genetic engineering techniques have paved the way for the development of crops with enhanced resistance to pests, diseases, and environmental stresses. Additionally, the manipulation of genes associated with ripening and senescence has allowed scientists to engineer fruits and vegetables with extended shelf life. These genetically modified organisms (GMOs) exhibit improved post-harvest characteristics, providing a longer window for transportation, storage, and consumption. Biotechnological interventions also include the use of biocontrol agents and beneficial microorganisms to suppress post-harvest pathogens, thereby reducing spoilage and decay. The development of bio-preservatives, such as antimicrobial peptides and natural compounds, offers an eco-friendly alternative to traditional chemical preservatives, contributing to both food safety and sustainability. Furthermore, the integration of smart packaging technologies with genetic modifications enhances the monitoring and control of environmental conditions during storage and transportation. Intelligent packaging materials equipped with sensors can detect changes in temperature, humidity, and gas composition, enabling real-time adjustments to prolong the freshness of perishable goods.

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“…Several studies have tested dipping treatments with calcium (Ca) salts to extend the shelf-life of products. Ca enrichment, in fact, has several advantages, including the reduction of microbial growth due to a decrease in activity water, the improvement of texture, acceptability, and storability, and the prevention of browning due to the oxidation phenomena and the development of off-flavors in fresh-cut foods [ 80 , 81 , 82 , 83 ]. Giacalone and Chiabrando [ 84 ] compared the effect of dipping in Ca salts (chloride or propionate) and citric acid solutions on apple cubes, highlighting an improvement in firmness, color, sensory attributes, and browning inhibition on fruits treated with Ca chloride and citric acid.…”

Section: Postharvest Strategies To Extend the Shelf-life Of Fruit And...mentioning

confidence: 99%

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Palumbo

Attolico

Capozzi

et al. 2022

Foods

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Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

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Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers

Cited by 11 publications

References 42 publications

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments

Post-harvest Biotechnology or Genetic Engineering Solutions: Extending Shelf Life and Reducing Food Waste

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

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