Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

Sierra, Neidy M; Londoño, Alexandra; Gómez, José Morelos; Herrera, Aníbal O.; Castellanos, Diego A.

doi:10.1177/1082013219826825

Cited by 23 publications

(12 citation statements)

References 27 publications

(67 reference statements)

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“…2) and a first‐order model with fractional conversion (Eq. 3) based on the experimental data and on other studies (Castellanos et al., 2016; Sierra et al., 2019).

L^{*} (t) = L_{0}^{*} e^{- k t}

L^{*} (t) = L_{F i x}^{*} + (L_{0}^{*} - L_{F i x}^{*}) e^{- k t}

In Eq.…”

Section: Resultsmentioning

confidence: 83%

“…6) based on the experimental data measured and in what is proposed by Sierra et al. (2019) and Tummler, Lubitz, Schelker, and Klipp (2014).

a^{*} false(t false) = a_{0}^{*} e^{- K t}

a^{*} false(t false) = a_{0}^{*} + \frac{{normala}_{\max}^{*} t}{k + t}

where a * max is the maximum value of a * , k is a rate constant calculated, and a * 0 is the initial value of a * of the core of the slice pineapple on day 0.…”

Section: Resultsmentioning

confidence: 90%

“…This study was conducted starting from the premise that it is possible to represent the shelf life of the cut pineapple samples from the evolution in their indicative quality properties such as firmness and color (Castellanos et al., 2016) and that the changes in these properties are a function of packaging and storage conditions such as temperature or oxygen concentration (Sierra, Londoño, Gómez, Herrera, & Castellanos, 2019). According to this, different EMAPs were preconfigured at different constant temperatures taking into account that the fruit respiration and transpiration (Gomez, Castellanos, & Herrera, 2019) were in equilibrium with the gas transfer in the packaging system.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium‐modified atmosphere packaging

Gómez

Mendoza

Herrera

et al. 2020

Journal of Food Science

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In this study cut, pineapple slices of 1 cm thick were packaged and stored at different temperatures and equilibrium modified atmosphere packages (EMAPs) to determine changes of color and firmness over time to represent physicochemical shelf life. From the experimental data, a variance analysis was performed to determine the effect of temperature and O2 level on the evolution of color (CIELAB coordinates) and firmness. It was observed that the evolution in L*, a*, and b* coordinates is independent on O2 concentration in the EMAP system. After that, suitable models were adjusted to represent the change of the quality properties as a function of temperature by using first‐order models to represent color and a power model for firmness. Likewise, a modified normal distribution function was adjusted to represent the coefficient of firmness loss depending on the O2 level besides the temperature effect. The firmness model was used to obtain a suitable equation to predict shelf life of the pineapple slices for different EMAP systems. Finally, a validation experiment was performed at 8 °C obtaining a high capacity of prediction (R2adj > 0.90) compared with the experimental data. The adjusted model can be used to configure a satisfactory EMAP system for the best preservation of minimally processed pineapple from the predicted evolution of color, firmness, and shelf life depending on temperature and O2 concentration. Practical Application In this work, we built a mathematical model to simulate the shelf life of pineapple cut into slices based on changes in color and firmness and as a function of temperature and oxygen level. These properties are truly relevant because they are very clear evidence of the fruit deterioration, and for that reason, we chose them for the model. The model we developed can be applied in retail and supermarket systems to determine precisely how long the product on the shelf can last before being disposed of, reducing material losses.

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“…2) and a first‐order model with fractional conversion (Eq. 3) based on the experimental data and on other studies (Castellanos et al., 2016; Sierra et al., 2019).

L^{*} (t) = L_{0}^{*} e^{- k t}

L^{*} (t) = L_{F i x}^{*} + (L_{0}^{*} - L_{F i x}^{*}) e^{- k t}

In Eq.…”

Section: Resultsmentioning

confidence: 83%

“…6) based on the experimental data measured and in what is proposed by Sierra et al. (2019) and Tummler, Lubitz, Schelker, and Klipp (2014).

a^{*} false(t false) = a_{0}^{*} e^{- K t}

a^{*} false(t false) = a_{0}^{*} + \frac{{normala}_{\max}^{*} t}{k + t}

where a * max is the maximum value of a * , k is a rate constant calculated, and a * 0 is the initial value of a * of the core of the slice pineapple on day 0.…”

Section: Resultsmentioning

confidence: 90%

Section: Methodsmentioning

confidence: 99%

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Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium‐modified atmosphere packaging

Gómez

Mendoza

Herrera

et al. 2020

Journal of Food Science

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“…According to this, it may be possible to establish a relationship between a fruit property such as the firmness and its deterioration and shelf life. This has already been contemplated in a similar way in other studies (Jalali et al, 2020;Sierra et al, 2019). The combination of an effective EMAP system and GG coatings can be quite favorable for the preservation of short shelf life fruits such as blackberry if the integrated system is configured appropriately.…”

Section: Id and Shelf Lifementioning

confidence: 75%

“…The Index of deterioration was estimated based and visible assessment of disease or spoilage from the number of fruits with fungal contamination or those that presented decay respecting the total number of fruits in the clamshell/replicate (Hernández-Muñoz et al., 2006; Sierra et al., 2019) …”

Section: Methodsmentioning

confidence: 99%

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Pérez

Gómez

Castellanos

2020

Food sci. technol. int.

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Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3–6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

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Field and postharvest application of microencapsulated Yamadazyma mexicanaLPa14: anthracnose control and effect on postharvest quality in avocado (Persea americana Mill. cv. Hass)

González‐Gutiérrez,

Ragazzo‐Sánchez,

Calderón‐Santoyo

2024

Pest Management Science

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BACKGROUNDAnthracnose caused by species of Colletotrichum is the most important disease of avocado fruit. The quiescent infection develops in the field, hence, its control from the preharvest stage is necessary. The field application of microencapsulated Yamadazyma mexicana LPa14 could prevent the establishment of C. gloeosporioides and reduce the losses in avocado production. This study aimed to evaluate the effectiveness of microencapsulated Y. mexicana applied in the field and postharvest for the anthracnose control in avocado, to evaluate the population dynamics of Y. mexicana in flowers and fruits and the effect of the yeast on the avocado quality.RESULTSThe concentrations of microencapsulated Y. mexicana after field application ranged from 4.58 to 6.35 log CFU g−1. The population of microencapsulated yeast in flowers and fruits was always higher than treatments with fresh cells. Preharvest application of fresh and microencapsulated Y. mexicana significantly reduced the severity of anthracnose by 71–80 and 84–96%, respectively, in avocado fruits stored at 25 °C. Moreover, at 6 °C and ripening at 25 °C, the fresh yeast reduced the severity by 87–90% and the microencapsulated yeast by 91–93%. However, yeast treatments applied in the field + postharvest under cool conditions were more effective in reducing 100% of anthracnose. Treatments did not negatively affect the quality parameters of the avocado fruits.CONCLUSIONY. mexicana microencapsulated by electrospraying is a promising bioformulation for the management of anthracnose in avocados at preharvest and postharvest levels. Y. mexicana offers a new biological control solution for growers in avocado orchards.This article is protected by copyright. All rights reserved.

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Evaluation and modeling of changes in shelf life, firmness and color of ‘Hass’ avocado depending on storage temperature

Cited by 23 publications

References 27 publications

Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium‐modified atmosphere packaging

Evaluation and modeling of changes in color, firmness, and physicochemical shelf life of cut pineapple (Ananas comosus) slices in equilibrium‐modified atmosphere packaging

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Field and postharvest application of microencapsulated Yamadazyma mexicanaLPa14: anthracnose control and effect on postharvest quality in avocado (Persea americana Mill. cv. Hass)

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