Fresh-cut tropical and subtropical fruit products

Gonzalez-Aguilar, G.A.; Kader, Adel A.; Brecht, Jeffrey K.; Toivonen, Peter M.A.

doi:10.1533/9780857093622.381

Cited by 6 publications

(3 citation statements)

References 99 publications

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“…Actualmente, no se encuentran informes estadísticos actualizados sobre el mercado de cuarta gama, y su comercialización es limitada (Matiacevich et al, 2016). En este rubro se encuentran hortalizas de hoja, como lechuga, repollo y espinaca, además otros órganos de consumo como zanahoria, apio, betarraga, los cuales son envasados principalmente en bolsas de atmósfera modificada pasiva y en clamshell, ya sean solos o acompañados de otras hortalizas para ensaladas o para la elaboración de comidas (Gonzalez-Aguilar et al, 2011).…”

Section: Perspectiva Del Rubro De Cuarta Gama En Chile Y a Nivel Inte...unclassified

Fisiología Y Tecnología De Postcosecha De Hortalizas De Hoja De Cuarta Gama: Una Revisión

Albornoz,

Hermosilla

2023

Chil. j. agric. anim. sci.

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os productos de cuarta gama son frutas u hortalizas sometidas a procesos de pelado, troceado, rallado, entre otros. En su mayoría, son productos listos para consumir, ya que antes de envasarse son lavados y desinfectados. A lo largo de los años, el mercado de estos productos ha ido en crecimiento a nivel mundial. En Chile, su comercialización se encuentra limitada a un sector de nicho, debido a que los precios son elevados y en su mayoría son preferidos por personas de ingresos más altos. Dentro de estos productos se encuentran las hortalizas de hoja, que son altamente perecederas debido a sus elevadas tasas respiratorias y de transpiración, las cuales son exacerbadas por el procesamiento, por lo que es esencial minimizar la magnitud del daño mecánico y mantener temperaturas bajas durante el procesamiento y almacenamiento del producto. En este rubro, usualmente se utilizan filmes plásticos con permeabilidad selectiva a los gases que componen la atmósfera interna entre el envase y el vegetal, lo que es conocido como atmósferas modificadas. Estas benefician la calidad y duración del producto. En la industria de cuarta gama internacional, microorganismos patógenos que causan enfermedades en humanos han sido asociadas a distintos brotes, destacando Escherichia coli y Salmonella enterica. Por ello, es importante implementar buenas prácticas durante la elaboración del producto, como la utilización de métodos de sanitización para el lavado, buena higiene en el lugar de trabajo y mantención de temperaturas óptimas para asegurar la calidad microbiológica del producto final.

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Section: Perspectiva Del Rubro De Cuarta Gama En Chile Y a Nivel Inte...unclassified

Fisiología Y Tecnología De Postcosecha De Hortalizas De Hoja De Cuarta Gama: Una Revisión

Albornoz,

Hermosilla

2023

Chil. j. agric. anim. sci.

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“…PPO can induce the browning occurrence by catalyzing the oxidation of phenol to o-quinones which are polymerized to produce brown pigments. Postharvest techniques maintaining the quality of fresh-cut fruit have been investigated by several researchers [55][56][57] including physical and chemical treatments. Many anti-browning agents or mixtures have been investigated like: calcium ascorbate with citric acid and N-acetyl-L-cysteine [58], citric acid [59], ascorbic acid with citric acid and calcium chloride [30], 4-hexylresorcinol with potassium sorbate and D-isoascorbic acid [60] and modelling of the effects anti-browning agents on colour change in fresh-cut [57].…”

Section: Inhibition Of Browning In Ffvmentioning

confidence: 99%

“…Modified atmosphere packaging (MAP) has been used to reduce the rate of respiration and water loss leading to prolonged storage period. MAP comprising of low O 2 and elevated CO 2 atmospheres have been used to extend the shelf life and leading to high organoleptic characteristics of pear [101], apple [102], mango [55] and peach [103] fresh cut. The effects of low O 2 and CO 2 -enriched atmospheres associated to different packaging, traditional and compostable, on shelf life of fresh-cut nectarine slices stored (1°C) for 7 days by Maghenzani et al [104] showed that low permeability of the film has a positive influence on weight loss and firmness as the less permeable film allowed a greater water retention, which caused a lower weight loss.…”

Section: Modified Atmosphere Packaging (Map) Of Fresh-cut Producementioning

confidence: 99%

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Jideani¹,

Anyasi²,

Mchau³

et al. 2017

Postharvest Handling

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Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.

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Anti-proliferative Efficiency of Pulsed Electric Field Treated Curcuma Longa (Turmeric) Extracts on Breast Cancer Cell Lines

Poompavai

Sree

2020

IETE Journal of Research

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Fresh-cut tropical and subtropical fruit products

Cited by 6 publications

References 99 publications

Fisiología Y Tecnología De Postcosecha De Hortalizas De Hoja De Cuarta Gama: Una Revisión

Fisiología Y Tecnología De Postcosecha De Hortalizas De Hoja De Cuarta Gama: Una Revisión

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Anti-proliferative Efficiency of Pulsed Electric Field Treated Curcuma Longa (Turmeric) Extracts on Breast Cancer Cell Lines

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