Minimal processing of fresh fruits and vegetables

Laurila, E.; Ahvenainen, Raija

doi:10.1533/9781855736641.3.288

Cited by 21 publications

(16 citation statements)

References 29 publications

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“…Quality of fruits and vegetables is greatly affected by post-harvest treatments and storage (Ismail et al 2008) by affecting in the nutritional and sensory quality of the product (Laurila and Ahvenainen 2002). Unfortunately, few studies dealt with the effect of wash treatments on date fruits quality parameters.…”

Section: Resultsmentioning

confidence: 99%

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

et al. 2012

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The effectiveness of different postharvest wash treatments at two levels (10 and 20 g/l) for different dipping times was determined to remove chlorpyrifos from date fruits treated at concentration of 2 mg/l. The recovered amount of chlorpyrifos was extracted based on the solid phase extraction (SPE) method and then analyzed by gas chromatography with mass spectrometry (GC-MS). The results demonstrate that the removal of chlorpyrifos increased in the order of acetic acid (AA)> citric acid (CA)> hydrogen peroxide (H 2 O 2 )> potassium permanganate (KMnO 4 )> running water (H 2 O), and the percent of pesticide residue on date fruits depended on the concentration of tested washing treatments and dipping time without the formation of the toxic by-product, chlorpyrifos-oxon. Kinetic studies revealed that chlorpyrifos was found to be more easily removable from date fruits treated with the tested chemical solutions with t 1/2 values of 12-29 min compared with roughly 53 min in case of running water. The impact of these washing treatments on quality of date fruits illustrated that all treatments exerted a little negative effect on total sugars content but H 2 O 2 and KMnO4 at level of 2 % had more drastic effect. Whereas, running water, 10 and 20 g/l CA caused significant increases in total phenolic contents, during all the tested contact times compared with control. Except the insignificant effect of KMnO 4 treatments, antioxidant capacity of date fruits tended to increase in all wash treatments, when the contact times were 5 or 15 min.

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Section: Resultsmentioning

confidence: 99%

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

et al. 2012

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“…Pusat Data dan Sistem Informasi Pertanian (Pusdatin) (2013) melaporkan produksi mangga nasional tahun 2012 -2014 cenderung meningkat berkisar antara 2.1 -2.3 juta ton. Namun pengolahan minimal tersebut menyebabkan penurunan mutu buah semakin cepat karena peningkatan respirasi, deteriorasi membran, kehilangan air dan aktivitas mikroba (Laurila dan Ahvenainen 2002;Rojas et al 2009). Oleh karena itu tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh pelapis bionanokomposit dari tapioka dan NP-ZnO terhadap mutu mangga terolah minimal cv.…”

Section: Pengaruh Pelapis Bionanokomposit Terhadap Mutu Mangga Terolaunclassified

Effects of Bionanocomposite Edible Coating on Quality of Minimally - Processed Mango

Wardana

Suyatma

Muchtadi

et al. 2017

JTEP

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Jurnal Keteknikan Pertanian (JTEP) terakreditasi berdasarkan SK Dirjen Penguatan Riset dan Pengembangan Kementerian Ristek Dikti Nomor I/E/KPT/2015 tanggal 21 September 2015. Selain itu, JTEP juga telah terdaftar pada Crossref dan telah memiliki Digital Object Identifier (DOI) dan telah terindeks pada ISJD, IPI, Google Scholar dan DOAJ. JTEP terbit tiga kali setahun yaitu pada bulan April, Agustus dan Desember berisi 12 naskah untuk setiap monuron baik dalam edisi cetak maupun edisi online. Jurnal berkala ilmiah ini berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain: teknik sumberdaya lahan dan air, alat dan mesin budidaya pertanian, lingkungan dan bangunan pertanian, energi alternatif dan elektrifikasi, ergonomika dan elektronika pertanian, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi pertanian. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerapan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya. Penulisan naskah harus mengikuti panduan penulisan seperti tercantum pada website dan naskah dikirim secara elektronik (online submission) melalui http:// journal.ipb.ac.id/index.php/jtep. Penanggungjawab:Ketua Keywords: mango, minimally-processed, bionanocomposite, tapioca, NP-ZnO AbstrakMangga terolah minimal merupakan produk yang cepat mengalami kerusakan dikarenakan respirasi yang cepat, transpirasi dan kerusakan oleh mikroba. Edible coating merupakan salah satu alternatif metode untuk mempertahankan mutu mangga terolah minimal. Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh pelapis bionanokomposit dari tapioka dan nanopartikel ZnO (NP-ZnO) terhadap mutu mangga terolah minimal cv. Arumanis yang disimpan selama 12 hari pada suhu 8 o C. Kombinasi dari tapioka dan NP-ZnO (0, 1, 2% b/b tapioka) digunakan untuk melapisi mangga terolah minimal. Hasil menunjukkan bahwa pelapisan bionanokomposit mampu mempertahankan mutu mangga terolah minimal selama penyimpanan. Bionanokomposit dari tapioka + NP-ZnO (2% b/b tapioka) paling efektif dalam menghambat penurunan susut bobot, kekerasan, indeks pencoklatan, total asam, total padatan terlarut, respirasi dan total mikroba. Dengan demikian, pelapis bionanokomposit dapat digunakan sebagai salah satu alternatif untuk mempertahankan kualitas mangga terolah minimal selama penyimpanan.

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“…Estes dados evidenciam que as temperaturas superiores a 5ºC favorecem o crescimento destes microrganismos que, de acordo com Laurilla e Ahvenainen (2002), são os deteriorantes de ocorrência natural nos alimentos refrigerados, apresentando vantagem competitiva sobre muitos patógenos. No presente estudo utilizou-se a temperatura de 8ºC por acreditar-se que este valor se aproxima do aplicado nos mercados.…”

Section: Avaliação Microbiológicaunclassified

“…e mantendo, por este motivo, o frescor e a qualidade organoléptica da matéria-prima. Tais características são, atualmente, muito apreciadas pelos consumidores e aliadas à praticidade inerente à categoria, impulsionam sua comercialização (AHVENAINEN, 1996;LAURILA;AHVENAINEN, 2002).…”

Section: Introductionunclassified

“…Estas alterações, por sua vez, estão relacionadas ao descascamento, corte e à intensa manipulação do alimento, favorecendo a ação das polifenoloxidases (PPO) e a penetração e o crescimento de microrganismos. Tal constatação indica que as etapas de processamento, embalagem e distribuição são fundamentais para garantir a qualidade e a segurança do produto, devendo para tanto, serem otimizadas (BRODY, 1998;LAURILA;AHVENAINEN, 2002).…”

Section: Introductionunclassified

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Uso de filmes ativos na conservação de batata minimamente processada

et al. 2008

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ResumoBatatas da variedade "Monalisa", foram fatiadas e minimamente processadas e, após, cobertas por filmes ativos, empregados para minimizar o escurecimento enzimático e o crescimento de microrganismos. Utilizaram-se filmes celulósicos incorporados com aditivos (2% de ácido cítrico (AC), 0,5% de monocloridrato de L-cisteína (CIS), 7% de ácido sórbico (AS) e mistura dos compostos mencionados (MIS)) ou sem a incorporação destes (Filme FP), que foram intercalados às batatas fatiadas. Como controle, foram utilizadas batatas mantidas sem filme intercalado (SF). Todas as amostras foram acondicionadas em bandejas de poliestireno expandido, envoltas em filme de PVC e armazenadas por 9 dias a 8ºC ± 2ºC. A cada três dias, as amostras de batatas foram avaliadas quanto à cor, pH, atividade de água (Aa) e qualidade microbiológica (contagem de Coliformes totais e a 45ºC, Fungos filamentosos e leveduras, Psicrotróficos, Bacillus cereus e Staphylococcus coagulase positiva). Observou-se que para os mesmos tempos de estocagem, os tratamentos não diferiram significativamente (p>0,05) para a maioria dos parâmetros avaliados, com exceção da diferença de cor, onde diferiram significativamente aos 10% de probabilidade. Conclui-se que os filmes ativos anti-escurecimento têm potencial de serem usados em vegetais que apresentam deterioração por escurecimento enzimático. Palavras-chave: Embalagem ativa, processamento mínimo, escurecimento enzimático, conservação AbstractPotatoes of the variety "Monalisa" were minimally processed like slices and submitted to different treatments, employed to decrease the enzymatic browning and growth of microorganisms. These treatments consisted on pure cellulose films (FP) or incorporated with active compounds (2% of citric acid (AC), 0,5% of L-cysteine Hydrochloride Monohydrate (CIS), 7% of sorbic acid (AS) and film incorporated with all of them (MIS)) which were intercalated to sliced potatoes. For control, potatoes were conditioned without film. All of the samples were conditioned in expanded polystyrene trays, wrapped up in PVC film and stored 8ºC ± 2ºC by nine days. Every three days, they were evaluated for color, pH, water activity (Aw) and microbiological quality (growth of total Coliformes and to 45ºC, Molds and yeasts, Psychrotrophics, Bacillus cereus and Staphylococcus positive coagulase). The treatments didn't differ significantly (p>0,05) for most of the evaluated parameters, except for the color difference, that presented significant difference to the 10% of probability. In conclusion, the active films can minimize the enzymatic browning of vegetables.

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Minimal processing of fresh fruits and vegetables

Cited by 21 publications

References 29 publications

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits

Effects of Bionanocomposite Edible Coating on Quality of Minimally - Processed Mango

Uso de filmes ativos na conservação de batata minimamente processada

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