Ripening of Mature-green Tomato Fruit Slices

Mencarelli, Fabio; Saltveit, Mikal E.

doi:10.21273/jashs.113.5.742

Cited by 49 publications

(2 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Total polyphenols (µmol of gallic acid (GA)/g sample) and flavonoids (µmol of quercetin (QE)/g of sample) were measured spectrophotometrically (Biotech Engineering Management CO. Ltd, UK) according to Guevara-Figueroa et al (2010) methods. Total chlorophyll (mg/100 g D.M) content was measured as described by Mencarelli & Saltveit (1988) method. β-carotene (mg/100 g D.M) was measured as described by Rodriguez-Amaya (1999).…”

Section: Preparation and Biochemical Analysis Of Cactus Cladodes Powdermentioning

confidence: 99%

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

et al. 2023

View full text Add to dashboard Cite

This research aims to investigate the influence of using cactus cladodes powder (CP) as a binder at three concentrations (1%, 3%, and 5%) on selected quality characteristics of low-fat beef and chicken burgers after formulation and during freeze storage (-18 °C) for 100 days, in comparison to control treatments without CP. Using CP at 3% and 5% influenced (p < 0.05) the proximate composition of the formulated burgers, while 1% CP did not influence the proximate composition significantly. Cooking loss was decreased (p < 0.05) by using CP at 3% and 5%. Oxidation stability of raw and cooked burgers formulated with 3% and 5% CP increased after formulation and during freezing storage for 100 days in comparison to control burger samples. Sensory preferences of color, tenderness, juiciness, taste, and overall acceptability were improved in samples with 3% and 5% CP in comparison to control and 1% CP burgers.

show abstract

Section: Preparation and Biochemical Analysis Of Cactus Cladodes Powdermentioning

confidence: 99%

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The texture breakdown of minimally processed tissue is expected to occur as a response to a wound-induced increase in enzymes targeting cell walls and membranes (Huber et al, 2001). The effect of slicing on the postharvest behaviour of fresh cut tomato slices includes a rapid rise in CO 2 and C 2 H 4 production which reduced shelflife (Mencarelli and Saltveit, 1988;Mencarelli et al, 1989;Artés et al, 1999). Most of the defects of fresh cut tomatoes observed during processing and storage are represented by juice accumulation, seed germination and moisture condensation.…”

Section: Introductionmentioning

confidence: 99%

The effect of 1-methylcyclopropene (1-MCP) application before and after cutting on the shelflife extension of fresh-cut tomatoes

Roberto,

Raffaella,

Myriam

et al.

V Congreso Iberoamericano De Tecnología Postcosecha Y Agroexportaciones

View full text Add to dashboard Cite

Exposing partially ripe fruit to 1-methylcyclopropene (1-MCP) before or after cutting may be a useful supplement to proper temperature and relative humidity management for maintaining quality of fresh-cut fruit products. In this study tomato fruits were exposed to 0.5 ppm of 1-MCP for 24 hours, while tomato slices were exposed to the same concentration of 1-MCP for 6 hours. Untreated slices were used as control. Initially and after 3, 7, and 9 days of storage at 5 °C the following quality attributes were evaluated: flesh and skin color, firmness, total soluble solids content, titratable acidity and weight loss. In addition, respiration rate and ethylene production were measured. Fresh-cut tomato slices treated with 0.5 ppm of 1-MCP before cutting showed higher firmness retention than untreated slices, while slices treated after cutting showed an intermediate firmness value. Color development was delayed in both 1-MCP treated samples, which presented higher skin and flesh hue angle value compared with untreated slices. The initial decrease in skin hue angle value was reduced in slices treated either before or after cutting, while those treated after cutting showed the highest value of hue angle of the flesh. Application of 1-MCP did not affect the respiration rate, but slowed down C 2 H 4 production in slices treated after cutting, compared to slices from untreated tomatoes. No significant effect of 1-MCP treatment was observed on titratable acidity, while for soluble solids content slices treated after cutting showed a value significantly higher than untreated slices. Application before processing resulted most effective for firmness retention, while all other effects were more visible when application followed cutting.

show abstract

Sensory and Sensory‐Related Quality of Fresh‐Cut Produce under Modified Atmosphere Packaging

Zhuang¹,

Fan²,

Barth³

2011

Modified Atmosphere Packaging for Fresh‐Cut Fruits and Vegetables

View full text Add to dashboard Cite

Ripening of Mature-green Tomato Fruit Slices

Cited by 49 publications

References 2 publications

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

The effect of 1-methylcyclopropene (1-MCP) application before and after cutting on the shelflife extension of fresh-cut tomatoes

Sensory and Sensory‐Related Quality of Fresh‐Cut Produce under Modified Atmosphere Packaging

Contact Info

Product

Resources

About