Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines

Pace, Bernardo; Cefola, Maria; Renna, Floriana; Attolico, Giovanni

doi:10.1016/j.postharvbio.2011.03.005

Cited by 57 publications

(27 citation statements)

References 25 publications

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“…Total soluble solids, titratable acidity and pH TSS and TA were similar to those found in the literature for minimally processed peaches and nectarines (Martins et al 2011;Pace et al 2011). Plus, the observed results are not so different from the ones assessed for several whole stone fruits such as nectarine, peach, and plum (Díaz-Mula et al 2011a;Thakur and Singh 2012;Cano-Salazar et al 2013), even though the studied samples underwent minimal processing, implying washing that could have altered quality parameters.…”

Section: Resultssupporting

confidence: 85%

“…Moreover, visual quality of minimally processed nectarine and peach was measured, considering cultivar selection determinant (Gorny et al 1998(Gorny et al , 1999. Another study focused on visual appearance of fresh-cut nectarine (Pace et al 2011). Finally, the effect of nitrogen oxide and ascorbic acid on peach slices was studied to reduce their browning (Li-Qin et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Cultivar characterization of stone fruits for their minimal processing

2013

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Due to their physicochemical properties, minimal processing of fruits is challenging because of their quick quality loss. Therefore, several preservative steps are needed, such as washing treatments, modified atmosphere packaging, cultivar selection, etc. The latter is an important pre-harvest condition due to the fact that many functional compounds and enzymes are dependent on the cultivar. The aim of this study was to compare the minimal processing adaptation of different stone fruits (nectarine, peach, and plum), focusing on visual and functional quality. The fruit underwent minimal processing in a clean room (temperature and relative humidity were kept at 8°C and 70 %, respectively) and was washed during 2 min into 2 % w/v ascorbic acid, 1 % w/v citric acid, and 1 % w/v calcium lactate solution. To sum up, nectarine and peach offered a better adaptation, and medium-season cultivars had higher quality maintenance. Nevertheless, late cultivars should not be ruled out before hand on account of their remarkable functional content.

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Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Cultivar characterization of stone fruits for their minimal processing

2013

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“…The main factors that affect loss of consumer's acceptability are discoloration, enzymatic browning, dryness and texture loss (Pérez-Gago et al, 2010). These parameters determine the visual appearance (Pace et al, 2011). For this reason the fruit processing industry requires the development of techniques capable of maintaining safety and shelf-life and preserving the original visual and organoleptic fresh-like characteristics of fresh-cut produces.…”

Section: Introductionmentioning

confidence: 99%

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Chiabrando¹,

Giacalone²

2015

Quality Assurance and Safety of Crops & Foods

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“…Appearance of a fresh-cut fruit is the most obvious attribute to the consumer, and strongly affects the decision to buy (Pace et al 2011). Browning is a particular problem in fruit with white and/or yellow flesh such as apples, pears and peaches among others that appears as a consequence of polyphenol oxidase (PPO) action on phenolic compounds to form quinones, which are responsible for browning (Barbagallo et al 2012).…”

mentioning

confidence: 99%

Different peach cultivars and their suitability for minimal processing

Pérez¹,

Delgado²,

Yuste³

et al. 2014

Czech J. Food Sci.

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Fuentes-Pérez M.C., Nogales-Delgado S., Ayuso M.C., Bohoyo-Gil D. (2014): Different peach cultivars and their suitability for minimal processing. Czech J. Food Sci., 32: 413-421.Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity on phenolic compounds. Six yellow-flesh peach cultivars, Spring Lady, Royal Glory, Ruby Rich, Summer Rich, Ryan Sun, and O'Henry, were selected. Peaches were hygienised and then samples were processed in a clean room. Slices were washed in cold tap water, dried, packaged in modified atmosphere, and stored at 4°C during 9 days; physicochemical and other quality parameters were studied. Principal Component Analysis (PCA) and correlation study were carried out in order to evaluate the relation between variables and cultivars. In conclusion, Spring Lady, Royal Glory, and Ruby Rich cultivars were the cultivars that offered the most suitable fruits for fresh-cut processing, mainly due to their low BP and PPO activity.

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Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines

Cited by 57 publications

References 25 publications

Cultivar characterization of stone fruits for their minimal processing

Cultivar characterization of stone fruits for their minimal processing

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Different peach cultivars and their suitability for minimal processing

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