Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating

Cho, J.L.Y.; Latifah, M.N.; Abas, Sadeghi; Aisyah, A. Siti; Zaulia, O.; Azlin, R. Nur; Pauziah, M.; Syafini, G. Nur; Hairiyah, M.; Habsah, M.; Zaipun, M.Z.; Adibah, M. Nurul

doi:10.17660/actahortic.2016.1141.20

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…Table 3 exhibited there was no significant difference between all the storage treatments and storage durations. Previous studies mentioned that chilli (Cho et al, 2016) and tomato (Mohammud et al, 2016) were able to maintain their quality for two to four weeks during storage at 8-10°C, whereas long beans maintained the quality for less than one week at 13°C (Soontornwat et al, 2013).…”

Section: Fruit Vegetable Postharvest Qualitymentioning

confidence: 99%

Performance Assessment of Evaporative-Cooled Storage System in Short-Term Storage of Fruit Vegetables during Transportation

Sairi

Ghazali²,

Ying³

et al. 2023

Adv Agric Food Res J

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The study presents the performance and potential of an evaporative-cooled storage system for the short-term storage of fruit vegetables during transportation. The evaporative cooler, storage unit, power supply, control panel, and real-time data monitoring system are the components of the evaporative-cooled storage system. In this study, the system performance was assessed in terms of the cooling profile of the storage unit (temperature and relative humidity profiles), and postharvest quality of the selected fruit vegetables (chili, tomato, and long bean) for the fresh market. Three storage treatments for the selected fruit vegetables were investigated, i.e., evaporative-cooled storage unit (T1), ambient room (T2), and cold room (T3). The average temperature inside the storage unit was T3 < T2 < T1. T1 demonstrated RH of > 90 %, in agreement with recommended RH for vegetable storage. Post-five-hour storage treatments, vegetables stored under T1 exhibited the least weight loss as compared to T2 and T3. The application of an evaporative-cooled storage system provided potential to preserve fruit vegetable postharvest quality during transportation.

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Section: Fruit Vegetable Postharvest Qualitymentioning

confidence: 99%

Performance Assessment of Evaporative-Cooled Storage System in Short-Term Storage of Fruit Vegetables during Transportation

Sairi

Ghazali²,

Ying³

et al. 2023

Adv Agric Food Res J

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“…Pumpkin is a traditional food that is grown extensively worldwide and is believed to be beneficial to human health due to its high contents of bioactive compounds such as carotenoids (Cortez‐vega et al, 2014). The pumpkin regards to the Cucurbitaceae family which contains Cucurbita moschata , Cucurbita pepo , Cucurbita maxima , Cucurbita mixta , Cucurbita ficifolia , and Telfairia occidentalis Hook f. (Caili et al, 2006; Cho et al, 2016). Pumpkin is also a valuable source of vitamins (C, E, B 6 , K, B 1 , and B 2 ) and minerals (Paciulli et al, 2019; Sojak et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage

Yüksel

Atalay

Erge

2022

Food Processing Preservation

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Pumpkin is a traditional food that is grown extensively worldwide and is believed to be beneficial to human health due to its high contents of bioactive compounds such as carotenoids (Cortez-vega et al., 2014). The pumpkin regards to the Cucurbitaceae family which contains Cucurbita moschata, Cucurbita pepo, Cucurbita maxima, Cucurbita mixta, Cucurbita ficifolia, and Telfairia occidentalis Hook f.

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Using Edible Coatings on Fresh-Cut Fruits and Vegetables

Yüksel

Atalay

Erge

2020

Gıda

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Yüksel, Ç., Atalay, D., Erge, H.S. (2020). Yenilebilir kaplamaların taze kesilmiş meyve ve sebzelerde kullanımı. GIDA(2020) 45(2) 340-355 ÖZ Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir. Anahtar kelimeler: Taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLESABSTRACT Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

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Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating

Cited by 3 publications

References 13 publications

Performance Assessment of Evaporative-Cooled Storage System in Short-Term Storage of Fruit Vegetables during Transportation

Performance Assessment of Evaporative-Cooled Storage System in Short-Term Storage of Fruit Vegetables during Transportation

The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage

Using Edible Coatings on Fresh-Cut Fruits and Vegetables

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