Fresh‐Cut Vegetables and Fruits

Brecht, Jeffrey K.; Saltveit, Mikal E.; Talcott, Stephen T.; Schneider, Keith R.; Felkey, Kelly; Bartz, Jerry A.

doi:10.1002/9780470650837.ch6

Cited by 33 publications

(47 citation statements)

References 302 publications

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“…In addition, since receptacles and inner bracts contain the highest phenol levels, 7,8 fresh-cut artichokes may represent a 100% high nutritional edible portion. On the other hand, it is well known that the dual role of phenol compounds as antioxidants and as substrates for oxidative enzymatic and non-enzymatic browning reactions, 7,9,10 may cause a severe shelf-life reduction of both whole and fresh-cut products. Browning is, in fact, one of the major quality concerns for fresh-cut artichoke products, and is correlated with its high phenol content 10 that may vary qualitatively and quantitatively according to the genotype.…”

Section: Introductionmentioning

confidence: 99%

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

et al. 2009

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BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5• C and 20 • C.

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Section: Introductionmentioning

confidence: 99%

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

et al. 2009

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“…Ethylene production induced by wounding hastens tissue senescence, including fatty acid oxidation by LOX, which in turn contributes to carotenoid cooxidation Kader, 1997a, 1997b;Brecht et al, 2004). A reduction of 25% of the initial total carotenoid content of fresh-cut mango was observed 9 days after slicing and storage at 5 °C (Gil et al, 2006).…”

Section: Nutritional and Flavor Changesmentioning

confidence: 99%

“…Chlorine dioxide (ClO 2 ), a strong oxidizing and sanitizing agent, has a broad and high biocidal effectiveness and is also less affected than chlorine by pH and organic matter (Zhang, 2007). Hydrogen peroxide (H 2 O 2 ), acidified sodium chloride, peroxyacetic acid, and organic acids have also been used to sanitize fresh-cut fruits and vegetables (Brecht et al, 2004;Narciso and Plotto, 2005;Ngarmsak et al, 2006;Rico et al, 2007). Peroxyacetic acid (PAA) is currently the most commonly used sanitizer in commercial fresh-cut processing facilities.…”

Section: Sanitation Treatments Prior Processingmentioning

confidence: 99%

“…In fact, some authors have suggested that fresh-cut products may be subject to CI despite little visual manifestation of injury. For example, higher respiration rates of fresh-cut products compared with the corresponding whole fruit may in some cases, and to some extent be an indicator of CI (Brecht et al, 2004). Moreover, poor flavor retention in fresh-cut products, especially fruits, due to the inhibition of aroma volatile production, is a widely recognized problem and may be caused by CI (Beaulieu and Gorny, 2004).…”

Section: Temperaturementioning

confidence: 99%

“…Reducing agents, most commonly AA or its isomer erythorbic acid, isoascorbate or sodium erythorbate, are some of the most commonly used agents to reduce or eliminate cut surface discoloration, which is mainly attributed to enzymatic browning (Brecht et al, 2004;Beaulieu and Gorny, 2004). The use of isoascorbic acid has been shown to be more effective than AA or N-acetyl-L-cysteine, another reducing agent, in preventing tissue softening, surface browning, and decay on fresh-cut pineapple slices, extending shelf-life to 14 days compared to a shelf-life of 9 days for the non-treated slices (González-Aguilar et al, 2004).…”

Section: Chemical Treatmentsmentioning

confidence: 99%

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Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

Ghidelli¹

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Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato

et al. 2021

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BACKGROUND: Fresh-cut vegetables are subjected to multiple stressing agents including: (i) slicing, which induces cellular decompartmentalization; (ii) low refrigeration temperatures, responsible for chilling injury in the most sensitive products (e.g. tomatoes), and (iii) storage time because tissue senescence and aging can occur and reduce the shelf-life. In tomato slices, one of the most important issues is the membrane, which is responsible for several disorders related to the alteration of physiological processes, including ethylene biosynthesis.RESULTS: Electrolyte leakage and the content of thiobarbituric acid reactive substances in sliced tomatoes increased over time at two storage temperatures (4°C and 15°C) compared with intact fruit for the commercial variety (cultivar) Jama used as reference. However, in the tomato Italian landrace Canestrino, electrolyte leakage in sliced fruits increased after 120 h of storage compared to intact tomatoes, while the thiobarbituric acid reactive substance content increased rapidly over time at both storage temperatures. In the packages, higher ethylene content and carbon dioxide concentrations were detected in sliced tomatoes compared with intact fruits for both genotypes. In the most sensitive genotype for slicing (Jama), phospholipase C activity increased in tomato slices after 24 h of storage, but phospholipase D reached a higher value only at 168 h after processing at 4°C of storage. CONCLUSIONS:The results evidence that the main damage in slices of full ripe tomatoes is more related to cutting, rather than chilling injury due to storage temperatures, with differences related to the genotype. Slicing enhanced membrane catabolism, ethylene production, and enzyme activity of phospholipases with a significant genotype effect.

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Fresh‐Cut Vegetables and Fruits

Cited by 33 publications

References 302 publications

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

Effect of slicing and storage temperatures on biochemical aspects of membrane integrity in two different genotypes of tomato

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