Measuring Quality and Maturity

Shewfelt, Robert L.

doi:10.1016/b978-0-08-092576-9.50011-2

Cited by 45 publications

(30 citation statements)

References 70 publications

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“…Two simple scorecards (one for the green cut of the leek and another for the white cut) were devised to quantify each sensory attribute: colour, texture, odour, and general acceptability. The intensity of the attributes evaluated was quantified on a scale from 1 to 5 (Shewfelt, 1993) in the following way:…”

Section: Methodsmentioning

confidence: 99%

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Ayala

Echávarri

Olarte

et al. 2009

Int J of Food Sci Tech

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Since minimal processing of vegetables does not impede their capacity to react to external stimuli, this work sought to study the effect of lighting on minimally processed leek during storage. White and green cuts were processed separately and packaged using films with different permeability: a totally permeable PVC film and two P-Plus films: P-Plus 120 and P-Plus 90, with O 2 permeability of 8000 and 5000 cm 3 m )2 24 h )1 atm )1 at 25°C, respectively. All the packaged leek was stored at 4°C for more than 26 days in two different conditions: in complete darkness and in light. Lighting caused an increase in stomatal aperture and respiratory rate. Thus, the white cut achieved atmospheres with higher CO 2 (10%) and lower O 2 (12%) content than samples packed in the same film kept in the dark. The green cut saw respiratory activity compensated by photosynthesis, and the atmosphere composition remained similar to atmospheric conditions until day 18. Lighting also affected the colour, accelerating the changes in appearance. Exposure to light had a negative effect on the quality parameters.

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Section: Methodsmentioning

confidence: 99%

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Ayala

Echávarri

Olarte

et al. 2009

Int J of Food Sci Tech

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show abstract

“…A simple scorecard was devised to quantify each sensory attribute: tips color, spear color, texture, odor, and general acceptability. The intensity of the attributes evaluated was quantified on a scale from 1 to 5 (Shewfelt 1993) in the following way: tips color was rated using 5 = white, uniform color, without defects; 3 = greenish color; and 1 = intense green. Spears color was rated using 5 = white, uniform color, without defects; 3 = yellowish color, reddish‐brown hues; and 1 = intense reddish‐brown color.…”

Section: Methodsmentioning

confidence: 99%

Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions

Cervera¹,

Olarte²,

Ayala³

et al. 2009

Journal of Food Science

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The effect of different types of lighting (white, green, red, and blue light) on minimally processed asparagus during storage at 4 degrees C was studied. The gas concentrations in the packages, pH, mesophilic counts, and weight loss were also determined. Lighting caused an increase in physiological activity. Asparagus stored under lighting achieved atmospheres with higher CO(2) and lower O(2) content than samples kept in the dark. This activity increase explains the greater deterioration experienced by samples stored under lighting, which clearly affected texture and especially color, accelerating the appearance of greenish hues in the tips and reddish-brown hues in the spears. Exposure to light had a negative effect on the quality parameters of the asparagus and it caused a significant reduction in shelf life. Hence, the 11 d shelf life of samples kept in the dark was reduced to only 3 d in samples kept under red and green light, and to 7 d in those kept under white and blue light. However, quality indicators such as the color of the tips and texture showed significantly better behavior under blue light than with white light, which allows us to state that it is better to use this type of light or blue-tinted packaging film for the display of minimally processed asparagus to consumers.

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“…Two simple score cards (one for the green part of chard and another for the white part) were devised to quantify each sensory attribute: colour, texture, odour and general acceptability. The intensity of the attribute evaluated was quantified on a scale from 1 to 529 in the following way.…”

Section: Methodsmentioning

confidence: 99%

The response to lighting of minimally processed chard: Influence on its shelf life

et al. 2008

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Measuring Quality and Maturity

Cited by 45 publications

References 70 publications

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions

The response to lighting of minimally processed chard: Influence on its shelf life

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