Potential use of microwave treatment on fresh‐cut carrots: physical, chemical and microbiological aspects

Martínez−Hernández, Ginés Benito; Amodio, Maria Luisa; Colelli, G.

doi:10.1002/jsfa.7319

Cited by 23 publications

(17 citation statements)

References 44 publications

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“…Relative electrolyte leakage (REL) was measured according to the method described by Martínez-Hernández et al (2016) but with modifications. A 10-g carrot shreds portion was placed in a glass bottle (100 mL capacity) and 70 mL of 0.2 M mannitol (Sigma Aldrich, Steinheim, Germany) were added.…”

Section: Uv-c Transmittance Through Carrot Tissuementioning

confidence: 99%

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UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

et al. 2016

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Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The aim of this work was to evaluate changes in phenolic compounds in carrots caused by abiotic stresses. The phenylalanine ammonia-lyase (PAL) activity, phenolic compounds and total antioxidant capacity (TAC) changes during storage up to 72 h at 15°C after wounding (shredding), 9 kJ UV-C m -2 pretreatment and hyperoxia (80 kPa) conditions of carrots were studied. Shredding and hyperoxia storage induced the highest phenolic compounds and TAC enhancements. Accumulation of phenolic compounds in shredded carrots could be structured in the following phases: 1st phase (\24 h): unchanged phenolic compounds levels with minimum PAL activity; 2nd phase (24-48 h): moderate phenolic increases (&600-700 mg CAE kg -1 accumulated in 24 h) concurring with the greatest increase of PAL activity; 3nd phase (48-72 h): high phenolic increases (&1600-2700 mg CAE kg -1 , accumulated in 24 h) while a moderate increment of PAL activity was registered. Although UV-C pretreatment of shreds reduced phenolic accumulation, 600 % increments were still registered in those samples stored under hyperoxia conditions for 72 h. However, the contents of chlorogenic acid at 72 h were 1.4-fold higher in irradiated shreds under hyperoxia compared to the same samples under air conditions.

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Section: Uv-c Transmittance Through Carrot Tissuementioning

confidence: 99%

“…Accordingly, whitening index (WI) and browning index (BI) were calculated from CIE Lab parameters according to Eqs. (3) and (4) as previously described (Castillejo et al 2015;Martínez-Hernández et al 2016;Palou et al 1999).…”

Section: Colormentioning

confidence: 99%

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

et al. 2016

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“…During harvest, transport and processing carrot tissue damage triggers non‐microbial and microbial spoilage during storage and a subsequent negative impact on sensory quality (Martínez‐Hernández et al ., ). Post‐harvest diseases can be triggered, and they are considered as an important limiting factors to long‐term storage of carrot products (Martínez‐Hernández et al ., ). It has been suggested that spoilage development in stored carrots is related to the presence of organic debris or soil on the roots, the degree of wounding from mechanical harvesting and pre‐storage washing, and the length of the storage period (Goodliffe and Heale, ; Godfrey and Marshall, ).…”

Section: Introductionmentioning

confidence: 97%

“…These conditions prevent moisture loss from the carrots, help to retain their quality for up to 7 months and enable overseas export (Godfrey and Marshall, ). During harvest, transport and processing carrot tissue damage triggers non‐microbial and microbial spoilage during storage and a subsequent negative impact on sensory quality (Martínez‐Hernández et al ., ). Post‐harvest diseases can be triggered, and they are considered as an important limiting factors to long‐term storage of carrot products (Martínez‐Hernández et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Emergence of Leuconostoc mesenteroides as a causative agent of oozing in carrots stored under non‐ventilated conditions

Lampert

Dror

Sela

et al. 2017

Microbial Biotechnology

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SummaryLong‐term storage and transport of post‐harvest carrots (Daucus carota L.) require a low‐temperature, high‐relative‐humidity environment, usually with low ventilation. Following long‐term storage, a slimy exudate (oozing) often appears on the carrots, leading to severe spoilage. We characterized the environmental conditions leading to these symptoms and identified the causative agent. Simulation of non‐ventilated storage conditions revealed accumulation of CO 2 (to 80%) and ethanol (to 1000 ppm); then, a transparent exudate appeared on the carrot surface which, upon ventilation, developed into tissue browning and soft rot. Peels from oozing carrots contained over 10‐fold the total bacterial counts of healthy carrots. The total peel microbiome was determined by 16S rDNA sequencing. During oozing stage, the surface of carrots incubated in a CO 2‐rich (98%) environment harboured a bacterial population dominated by Lactobacillales and Enterobacteriales, differing markedly from those incubated in air. Three prevalent bacterial isolates from the oozing carrots were identified as Pantoea agglomerans, Rahnella aquatilis and Leuconostoc mesenteroides. Inoculation of carrot discs with L. mesenteroides, but not the others, induced oozing under high CO 2, suggesting that this bacterium is responsible for oozing of stored carrots. These findings should enable development of approaches to preventing carrot spoilage during long‐term storage.

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“…Fresh‐cut carrots represent an important segment of the fresh‐cut market because of their versatility of use, as well as their nutritional and health‐promoting benefits. In recent years, they have become more and more popular in both developed and developing countries . However, minimal processing operations alter the integrity of carrots and lead to undesirable biochemical and physiological changes.…”

Section: Introductionmentioning

confidence: 99%

Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

Chen

Zhang

et al. 2018

J Sci Food Agric

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Potential use of microwave treatment on fresh‐cut carrots: physical, chemical and microbiological aspects

Abstract: Mild microwave treatments such as 750 W/45 s and 750 W/60 s are a good sustainable alternative to the use of NaOCl; however, combining them with other sanitizing techniques is needed to control microbial growth throughout the shelf-life of fresh-cut carrot slices.

Cited by 23 publications

References 44 publications

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects

Emergence of Leuconostoc mesenteroides as a causative agent of oozing in carrots stored under non‐ventilated conditions

Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

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