Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples

Li, Zhihua; Yang, Hanli; Fang, Wenbing; Huang, Xiaowei; Shi, Jiyong; Zhang, Xiaobo

doi:10.3390/agriculture13050929

Cited by 11 publications

(4 citation statements)

References 37 publications

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“…These microorganisms were found at about 10 5 CFU/g in the CTR production and reached levels of 10 6 CFU/g after 9 d of refrigerated storage, exceeding the threshold recommended for human consumption [96,97]. Interestingly, the development of TMMs and These microorganisms were found at about 10 5 CFU/g in the CTR production and reached levels of 10 6 CFU/g after 9 d of refrigerated storage, exceeding the threshold recommended for human consumption [96,97]. Interestingly, the development of TMMs and molds were inhibited in all MAP-treated litchi fruits, confirming the ability of this treatment to extend the shelf life of fresh food [98].…”

Section: Microbiological Evolution During Refrigerated Storagementioning

confidence: 88%

“…Significant differences (p < 0.05) were found from the third sampling time (6 d) for the levels of TMMs (Figure 5a) and molds (Figure 5b) among the CTR and MAP-treated litchi fruits. These microorganisms were found at about 10 5 CFU/g in the CTR production and reached levels of 10 6 CFU/g after 9 d of refrigerated storage, exceeding the threshold recommended for human consumption [96,97]. Interestingly, the development of TMMs and These microorganisms were found at about 10 5 CFU/g in the CTR production and reached levels of 10 6 CFU/g after 9 d of refrigerated storage, exceeding the threshold recommended for human consumption [96,97].…”

Section: Microbiological Evolution During Refrigerated Storagementioning

confidence: 92%

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Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Passafiume,

Roppolo,

Tinebra

et al. 2023

Horticulturae

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The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on the use of natural gases that are innocuous to human health and an alternative to commercially adopted sulfur dioxide (SO2) treatment. The results showed that control fruits, after 6 days of storage, begin to show the first symptoms of decay, revealed by the appearance of lesions and microbial infections determined by total mesophilic microorganisms and molds. This is not the case in the MAP-treated fruits and the MAP 3-treated (5% O2 + 20% CO2 + 75% N2) fruits that show the best results. The control fruits, moreover, turned completely brown by the end of the storage period. The MAP 3 treatment was the most effective in preventing browning and the loss of the red pericarp color and vitamin content and in maintaining acceptable SSC/TA levels and flavor. In addition, a microbiological analysis revealed that all the MAP-treated litchi fruits did not harbor undesirable microorganisms during the entire cold storage period. In conclusion, the MAP 3 conditions delayed pericarp browning and maintained the better organoleptic quality of litchi fruits.

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Section: Microbiological Evolution During Refrigerated Storagementioning

confidence: 88%

Section: Microbiological Evolution During Refrigerated Storagementioning

confidence: 92%

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Passafiume,

Roppolo,

Tinebra

et al. 2023

Horticulturae

View full text Add to dashboard Cite

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“…Zhihua Li and colleagues examined the appropriateness of utilizing fresh-cut techniques for five types of apples, while also exploring the impact of pulsed electric field on the freshness of sliced apples [19]. Following the evaluation, the Delicious cultivar was selected for investigation into how PEF affects the quality of sliced apples.…”

Section: Pulsed Electric Field (Pef)mentioning

confidence: 99%

Application and Prospect of Modern Food Preservation Technology

2023

HSET

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In recent years, food preservation technology has rapidly advanced, playing a crucial role in reducing food waste and enhancing economic efficiency. Simultaneously, it has provided consumers with more choices in their daily lives and shopping experiences. Traditionally, prolonged storage would often result in a loss of nutrients and a decline in taste. However, with the advent of modern preservation methods, the nutritional value of preserved foods is better maintained, ensuring that consumers receive essential nutrients even after extended storage. Furthermore, the emphasis on safety and reliability in food preservation is vital for ensuring that consumers can trust the products they purchase. With advanced preservation techniques, the risk of foodborne illnesses and contamination is significantly reduced, providing consumers with peace of mind about the safety of the food they consume. This paper comprehensively analyzes various preservation methods, including ultrasound technology, pulse electric field, and irradiation as physical methods, hurdle technology as a biological method, and the glass transition and drying in modified atmosphere packaging. By summarizing the findings from multiple research projects, the study aims to provide a reference for researchers engaged in relevant fields, helping them understand the current status of these technologies and identify potential areas for further improvement.

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“…The market of fresh-cut apples, ready to be eaten, is increasing [8][9][10][11]. The cutting process accelerates the senescence of these fruits which is strongly related to the browning of pulp.…”

Section: Introductionmentioning

confidence: 99%

Semantic Segmentation of Packaged and Unpackaged Fresh-Cut Apples Using Deep Learning

Vadukkal,

Palumbo,

Attolico

2023

Applied Sciences

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Computer vision systems are often used in industrial quality control to offer fast, objective, non-destructive, and contactless evaluation of fruit. The senescence of fresh-cut apples is strongly related to the browning of the pulp rather than to the properties of the peel. This work addresses the identification and selection of pulp inside images of fresh-cut apples, both packaged and unpackaged; this is a critical step towards a computer vision system that is able to evaluate their quality and internal properties. A DeepLabV3+-based convolutional neural network model (CNN) has been developed for this semantic segmentation task. It has proved to be robust with respect to the similarity of colours between the peel and pulp. Its ability to separate the pulp from the peel and background has been verified on four varieties of apples: Granny Smith (greenish peel), Golden (yellowish peel), Fuji, and Pink Lady (reddish peel). The semantic segmentation achieved an accuracy greater than 99% on all these varieties. The developed approach was able to isolate regions significantly affected by the browning process on both packaged and unpackaged pieces: on these areas, the colour analysis will be studied to evaluate internal quality and senescence of packaged and unpackaged products.

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Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples

Cited by 11 publications

References 37 publications

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Application and Prospect of Modern Food Preservation Technology

Semantic Segmentation of Packaged and Unpackaged Fresh-Cut Apples Using Deep Learning

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