Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Krasnova, I.; Dukalska, Lija; Segliņa, Dalija; Mišina, Inga; Kārkliņa, D.

doi:10.2478/prolas-2013-0026

Cited by 7 publications

(6 citation statements)

References 33 publications

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“…As chitosan is insoluble in aqueous solutions but soluble in weak acid solutions, chitosan was dissolved using a 0.5% ascorbic acid solution. Ascorbic acid is a well-known antioxidant that has been successfully used to reduce enzymatic browning in susceptible pome fruits such us apples (Baldwin et al, 1996;Lee et al, 2003) and pears (Gorny et al, 2002;Krasnova et al, 2013). Ascorbic acid reduces the oquinones, generated by the action of PPO, back to the phenolic substrates (Rojas-Grau et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Sánchez

Lidon

Vivas

et al. 2015

Emir. J. Food Agric

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One of the greatest barriers to the commercial marketing of fresh-cut fruit is limited shelf-life due to tissue softening and surface browning. Moreover, the development of microorganisms on the fruit surface can compromise the safety of the fresh-cut product. Edible coatings have been proposed as postharvest treatments to maintain quality and prolong shelf-life. The present work aims to evaluate the effect of chitosan coatings in physical, chemical, nutritional and microbiological characteristics of minimally processed 'Rocha' pear. Fruits were peeled, cut into slices and immersed in different quitosan solutions (0.7, 1, 1.5 e 2 g L-1). Treated samples were stored at 4ºC during 10 days. Physical and physicochemical analysis were performed, including moisture content, firmness, color, titratable acidity and total soluble solids. Nutritional analysis and microbiological evaluations of psychrophilic bacteria, molds and yeasts were also carried out. Chitosan coatings reduced water loss, maintained firmness, and reduced surface browning during storage. No negative effects were observed in the nutritional quality of treated pears. Chitosan coatings could be used to preserve quality and to extend shelflife of fresh-cut 'Rocha' pear.

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Section: Resultsmentioning

confidence: 99%

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Sánchez

Lidon

Vivas

et al. 2015

Emir. J. Food Agric

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“…The type of osmotic solution used for the initial dehydration and drying method significantly affected the color of the dried fruit ( Figure 6A). Regardless of the drying method, dehydration of quince fruit in sucrose solution (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28) and apple concentrate (17)(18)(19)(20)(21)(22)(23)(24)(25)(26) caused the least color changes; however, they changes could be clearly perceived by the human eye. Chips obtained as a result of preliminary dehydration in a sucrose solution looked attractive and those dehydrated in a chokeberry juice concentrate were very dark in color.…”

Section: Color Parametersmentioning

confidence: 99%

“…It is an appropriate raw material for processing in the food industry, especially by microwave-vacuum drying [ 7 , 16 ]. Quince fruit was shown to inhibit browning of freshly cut pear slices during storage for 9 days [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

et al. 2020

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Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

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“…They may cause water loss, which results in softening, translucency or weight loss, or, on the contrary, they can increase the formation of water condensates which promote microbial growth. For these reasons, recent research has been focused on increasing the effectiveness of a MAP by combining it with other sanitation technologies, such as ozonation and UV light, or with dipping operations, such as the application of edible coating with added anti-browning and antimicrobial agents (Rojas-Graü et al, 2009b;Chauhan et al, 2011;Krasnova et al, 2013). Rojas-Graü and co-authors (2009a) have extensively reviewed the scientific works of the last few years on the use of innovative atmospheres and edible coatings for maintaining the freshness and safety of fresh-cut fruit and vegetables.…”

Section: E Packagingmentioning

confidence: 99%

Fresh-Cut Produce Quality

Senesi

Fontana²

2014

Postharvest Handling

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Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Abstract: Contributed by Dalija SegliòaPears usually are used as ingredients in the production of fresh-cut fruit salads. Fruit

Cited by 7 publications

References 33 publications

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Effect of chitosan coating on quality and nutritional value of fresh-cut and #8216;Rocha and #8217; pear

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Fresh-Cut Produce Quality

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