Fresh‐Cut Fruits

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

“…The cultivar selection has a direct influence on the initial physiology and quality of the fresh fruit and, in turn, it greatly impacts the acceptability of fresh-cut products in the retail market. On the other hand, atmospheres of high CO 2 combined with too low O 2 levels may induce production of fermentative metabolites and impart off-flavors in the headspace atmosphere, indicating fermentation that could be the cause of the undesirable sensory changes (Martı´n-Belloso et al, 2006). The accumulation of fermentation products in response to high CO 2 can be influenced by the fruit cultivar (Toivonen & DeEll, 2002).…”

“…Minimal processing has been defined as a combination of procedures, such as washing, sorting trimming, peeling and slicing or chopping, that do not affect the fresh-like quality of the food (Wiley, 1994 while still maintaining the desired freshness. However, as a result of peeling, cutting and preparation of ready-to-eat fruits, a large number of physiological phenomena such as biochemical changes and microbiological spoilage take place and may result in degradation of color, texture, and flavor (Martı´n-Belloso, Soliva-Fortuny, & Oms-Oliu, 2006). Passive and active modified atmosphere packages (MAP) with different concentrations of CO 2 and O 2 have been used to maintain the quality of fresh-cut tomato.…”

Efficacy of Natureseal®AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges

“…Slowing or preventing the enzymatic browning of sliced fruit is a continuing problem for the processors of fresh-cut fruit. Browning is due to many factors, including: cell disruption and the release of polyphenol oxidases (PPOs; Shapton and Shapton, 1998;Garcia and Barret, 2002;Martìn-Belloso et al, 2006); the stage of ripeness; the activity of oxidative enzymes; oxygen availability; and/or the compartmentalisation of enzymes and substrates (Nicoli et al, 1994;Rocha et al, 1998). There is an extensive literature on inhibitors of browning in fresh-cut fruits, with trials using ascorbic acid (Sapers et al, 1989;Gorny et al, 2002), citric acid (Jiang et al, 2004), or their derivatives (Moline et al, 1999), or other compounds (Pilizota and Sapers, 2004;Tortoe et al, 2007;Lu et al, 2007, Cortez-Vega et al, 2008Pristijono et al, 2008).…”

Evaluation of Chemical, Biochemical and Microbiological Quality in Tomato Using Multivariate Analysis

“…Four significant discriminant functions were identified for the storage temperatures (P < 0.001) with 82.2% of correctly classified original grouped cases as given by eqs (3)(4)(5)(6). The canonical correlations are also provided.…”

“…Challenges to provide safer and higher quality fresh and minimally processed fruits and vegetables have given rise to a wide variety of extensively researched decontamination methods such as chlorine compounds, electrolyzed water, hydrogen peroxide, organic acids, and cold atmospheric plasma among others to reduce/eliminate microorganisms [2][3][4][5][6][7][8]; the effectiveness of which is determined by assessing the physical, biochemical and microbiological properties of the fresh produce [9,10,11]. This indicates that there is a continuous emergence of huge volume of research output which triggers the call for more efficient and effective means of product quality interpretation.…”