Physiological and quality responses of Chinese ‘Suli’ pear (<i>Pyrus bretschneideri</i> Rehd) to 1‐MCP vacuum infiltration treatment

ShouJiang, Chen; Zhang, Min; Wang, Shaojin

doi:10.1002/jsfa.3939

Cited by 28 publications

(13 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Polyphenoloxidase activity was determined following the method described by Chen et al (2009) with some modifications. First, 2.5 g of fruit were homogenized in 5 mL of 100 mM sodium phosphate buffer pH 6.4 containing 0.125 g PVPP.…”

Section: Polyphenoloxidase Activitymentioning

confidence: 99%

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Pasquariello

Patre

Mastrobuoni

et al. 2015

Postharvest Biology and Technology

165

View full text Add to dashboard Cite

Section: Polyphenoloxidase Activitymentioning

confidence: 99%

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Pasquariello

Patre

Mastrobuoni

et al. 2015

Postharvest Biology and Technology

165

View full text Add to dashboard Cite

“…Most fruits contain bacterial counts of up to 1.0 Â 10 5 cm 2 on their surfaces (Reddy, Chandrakanth, Indu, Venkata, & Usha, 2009). Improper washing and handling of fruits may facilitate the bacteria to contaminate the juice extract as reported by Chen, Zhang, and Wang (2010). Other sources of contamination include use of unhygienic water for dilution, dressing with ice and long time storage at room temperature (Tambekar, Jaiswal, Dhanorkar, Gulhane, & Dudhane, 2009).…”

Section: Introductionmentioning

confidence: 99%

Assessment of microbiological quality of raw fruit juice vended in Dar es Salaam city, Tanzania

2015

View full text Add to dashboard Cite

“…This damage can occur during maturation or during harvesting and processing of fruits. The microorganisms may be the potential sources of fruit spoilage which are known to shorten shelf life (Chen et al, 2010). However, the organisms that have become internalized within a fruit can be able to survive during processes to the final product until they reach the consumer (US-FDA, 2008).…”

Section: Introductionmentioning

confidence: 99%

Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania

Nonga

Simforian

Ndabikunze

2014

Tanzania J Hlth Res

View full text Add to dashboard Cite

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross-sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 ⁰Brix. Most juices (67.8%) had ⁰Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these fruits sourced from open markets in the city. Water for washing of fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides.The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of raw fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices. _________________________________________________________________________________

show abstract

Physiological and quality responses of Chinese ‘Suli’ pear (Pyrus bretschneideri Rehd) to 1‐MCP vacuum infiltration treatment

Abstract: Overall, our results indicated that 1-MCP vacuum infiltration treatment was effective in controlling fruit ripening changes.

Cited by 28 publications

References 32 publications

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit

Assessment of microbiological quality of raw fruit juice vended in Dar es Salaam city, Tanzania

Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania

Contact Info

Product

Resources

About