Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents

González‐Aguilar, Gustavo A.; Ruíz‐Cruz, Saúl; Cruz-Valenzuela, Reinaldo; Rodríguez-Félix, Armida; Wang, C.Y

doi:10.1016/j.lwt.2003.10.007

Cited by 77 publications

(51 citation statements)

References 22 publications

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“…The parameter of chromaticity on a blue (−) to yellow (+) axis decreased sharply after the first day of storage, but it showed a slight increase from 3 days to 5 days (in the ambient air and pure O 2 groups) or a slow decline in the low O 2 group (4% O 2 + 5% CO 2 ) (figure 2B). As reported in previous studies, a slow decline in chromaticity could be due to the surface dehydration of the product that preludes tissue senescence [23]. During the storage process, the chromaticity on a blue (−) to yellow (+) axis value of pineapple slices in low oxygen MAP experienced only a slight drop.…”

Section: Effect Of Map On the Color Of Fresh-cut Pineapplesupporting

confidence: 50%

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Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

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Section: Effect Of Map On the Color Of Fresh-cut Pineapplesupporting

confidence: 50%

“…This is a consequence of browning during storage [23][24][25], a phenomenon caused by phenolic oxidation, which is catalyzed by polyphenoloxidase enzymes to form colored melanins [26].…”

Section: Effect Of Map On the Color Of Fresh-cut Pineapplementioning

confidence: 99%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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“…El plátano verde debido a su elevado contenido de compuestos fenólicos y presencia de polifenoloxidasa, sucede rápidamente el oscurecimiento enzimático siendo una de las principales causas de pérdida de calidad y valor comercial de este producto, produciendo cambios importantes en la apariencia, sabor y textura (García et al, 2006). Diferentes técnicas tanto físicas como químicas, han sido aplicadas a vegetales MP para evitar el oscurecimiento enzimático como lo son: desinfección y refrigeración (Kader, 2002;Saavedra et al, 2008), inmersiones químicas antioxidantes (González-Aguilar et al, 2004;Vilas-Boas y Kader, 2006;Dussán-Sarria et al, 2014a;Dussán-Sarria et al, 2014b y recubrimientos comestibles (Rico et al, 2007;Bico et al, 2009;Dussán-Sarria et al, 2014a;Dussán-Sarria et al, 2014b). En los últimos años, la implementación de tecnología mínimamente procesado ha estado desarrollándose como alternativa viable para una futura industrialización (Escobar et al, 2014).…”

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Efecto del Uso de Antioxidantes en Plátano Verde Dominico-Hartón (Musa AAB Simmonds) Cortado en Rodajas

2017

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ResumenSe evaluaron las propiedades físico-químicas, firmeza en la pulpa e índice de pardeamiento del plátano verde (Musa AAB Simmonds) mínimamente procesado durante 21 días de almacenamiento a temperatura de 11±2 ºC y humedad relativa de 92 ± 2 %. El plátano verde es uno de los frutos de mayor producción y consumo en Colombia. Sin embargo, cuando sufre un daño mecánico como un corte, ocurren cambios, en su apariencia y sabor debido a la elevada actividad metabólica típica de un producto climatérico. El plátano verde (fisiológicamente maduro) fue higienizado con agua clorada, removida la cáscara, cortado en rodajas, sometido a inmersión en soluciones antioxidantes de L-cisteína 0,5% (w/v), ácido cítrico 0,92% (w/v) y control (sin inmersión) y acondicionadas en bolsas de polietileno al vacío y en empaque PET. Durante el almacenamiento se encontró que las rodajas tratadas con ácido cítrico y L-cisteína evitan el pardeamiento enzimático y cuando son acondicionadas en empaque al vacío su conservación se prolonga en por lo menos 21 días. Palabras clave: plátano verde; Musa AAB Simmonds; oscurecimiento enzimático; antioxidanteEffect of use of Antioxidants on Green Plantain Slices Dominico-Harton (Musa AAB Simmonds) AbstractThe physicochemical properties, pulp firmness and browning index of fresh-cut green plantain (Musa AAB Simmonds) were evaluated during 21 days of storage at a temperature of 11 ± 2 ° C and 92 ± 2% relative humidity. Green plantain is one of the fruits of largest production and consumption in Colombia. However, when the fruit suffers mechanical damages, such as cuts, changes occur in appearance and taste, due to the metabolic activity commonly found in climacteric crop. The green plantain (physiologically mature) was sanitized with chlorinated water, the peel was removed, cut in slices, immersed in antioxidant solutions of Lcysteine 0.5% (w/v), citric acid 0.92% (w/v) and control (without immersion) and conditioned in polyethylene vacuum bags and PET boxes. During storage it was found that the slices treated with citric acid and Lcysteine prevented enzymatic browning and when conditioning in vacuum bags the conservation is prolonged in at least 21 days. Keywords: fresh-cut green plantain, Musa AAB Simmonds; enzymatic browning, antioxidantInformación Tecnológica Vol. 28(4), 3-10 (2017) La tecnología de procesamiento mínimo de productos hortofrutícolas se encuentra en auge (Oms-Oliu et al., 2010). Los productos se procesan para proveer al consumidor de un alimento listo para consumir con beneficios para la salud por su aporte en sustancias fotoquímicas (Escobar et al., 2014). Existe una tendencia al consumo de alimentos inocuos y convenientes debido a los estilos modernos de vida y hábitos de consumo. La International Fresh-cut Produce Association (IFPA, 2004), define a los productos mínimamente procesados como "Cualquier fruta u hortaliza, o combinación de estas, que haya sido físicamente alterada, pero que permanece en estado fresco". Los productos mínimamente procesados (MP) son una alternativa p...

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“…Ele atua seqüestrando o cobre, cofator enzimático da polifenoloxidase, e também reduzindo quinonas de volta a fenóis, antes de formarem pigmentos escuros (SAPERS & MILLER, 1998). O ácido ascórbico tem sido utilizado com eficácia para evitar o escurecimento enzimático de batatas (BUTA & MOLINE, 2001;ROCCULI et al, 2007), abacaxis (GONZÁLEZ-AGUILAR et al, 2004), pêras (GORNY et al, 2002), entre outros.…”

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Uso de aditivos químicos para a conservação pós-colheita de banana 'Maçã' minimamente processada

2009

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RESUMOObjetivou-se, neste trabalho, estudar o efeito de tratamentos com ácido ascórbico (AA), cloreto de cálcio (CC) e cloridrato de L-cisteína (LC) sobre a qualidade pós-colheita de banana 'Maçã' minimamente processada. Foram testadas as seguintes combinações: 1 (Controle); 2 (AA 1%); 3 (CC 1%); 4 (LC 0,5%); 5 (AA 1% + CC 1%); 6 (AA 1% + LC 0,5%); 7 (CC 1% + LC 0,5%); 8 (AA 1% + CC 1% + LC 0,5%). As bananas foram descascadas, fatiadas e imersas nos tratamentos, acondicionadas em bandejas, que foram envolvidas em filme de PVC 30 µm, e armazenadas a 5 ± 1ºC e 90 ± 3% UR, durante 4 dias. As avaliações ocorreram nos dias 0, 1, 2 e 4. Houve um aumento na perda de massa durante o tempo de armazenamento, menor no tratamento 8 em relação aos demais. A acidez total titulável aumentou linearmente com o tempo em todos os tratamentos. A perda de firmeza foi mais eficientemente contida nas fatias sob os tratamentos com cloreto de cálcio. A formação de uma coloração vermelho-rósea sobre as fatias tratadas com Lcisteína foi observada e evidenciada pelos maiores valores de a*. O valor L* e o índice de escurecimento também foram afetados pelo tratamento com L-cisteína, cujo decréscimo nesses parâmetros de cor foi maior nas fatias não-tratadas, ao longo do tempo. O tratamento de banana 'Maçã' minimamente processada com a combinação AA 1% + CC 1% + LC 0,5% foi eficiente para manutenção da sua qualidade pós-colheita.Termos para indexação: Processamento mínimo, Musa spp., cloreto de cálcio, cisteína, ácido ascórbico. ABSTRACTThis work had the aim of studying the effect of treatments with ascorbic acid (AA), calcium chloride (CC) and L-cysteine hydrochloride (LC) on the postharvest quality of fresh-cut 'Apple' banana. The following combinations were tested: 1 (Control); 2 (AA 1%); 3 (CC 1%); 4 (LC 0.5%); 5 (AA 1% + CC 1%); 6 (AA 1% + LC 0.5%); 7 (CC 1% + LC 0.5%); 8 (AA 1% + CC 1% + LC 0.5%). The bananas were peeled, sliced and immersed into the treatments, conditioned on trays, which were wrapped with 30 µm PVC film, and stored at 5 ± 1ºC and 90 ± 3% RH, during 4 days. Evaluations occurred at 0, 1, 2 and 4 days. There was an increase in the mass loss during the storage period, lower in the treatment 8 in relation to the others. Total titratable acidity increased linearly throughout the time in all treatments. The loss of firmness was prevented more efficiently in the treatments with calcium chloride. A pinkish-red color formation on the slices treated with L-cysteine was observed and evidenced by the highest values of a*. The L* value and the browning index were also affected by the treatments containing L-cysteine, whose decrease in these color parameters was higher in the untreated slices throughout the time. The treatment of fresh-cut 'Apple' banana with the combination AA 1% + CC 1% + LC 0.5% was efficient for its postharvest quality maintenance.

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Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents

Cited by 77 publications

References 22 publications

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Efecto del Uso de Antioxidantes en Plátano Verde Dominico-Hartón (Musa AAB Simmonds) Cortado en Rodajas

Uso de aditivos químicos para a conservação pós-colheita de banana 'Maçã' minimamente processada

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