Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

Raybaudi-Massilia, Rosa M.; Mosqueda-Melgar, Jonathan; Sobrino-López, Ángel; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1016/j.postharvbio.2007.02.006

Cited by 52 publications

(49 citation statements)

References 26 publications

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“…The lowest bacterial and fungal growth was found by Torsh Syabe Lorestan arils at the end of cold storage time. As the results showed, in most studied genotypes, microbial growth increased over storage time, which was consistent with the results reported by Raybaudi-Massilia et al (2007) in fresh-cut "Fuji" apples. Moreover, Soliva-Fortuny and Martín-Belloso (2003) reported that fruit physico-chemical properties such as pH and TA have an important effect on microbial shelf-life of fresh-cut fruit.…”

Section: Resultssupporting

confidence: 91%

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

et al. 2013

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In this study, the quality of minimally processed different Iranian pomegranate genotypes was investigated during storage at 4°C for 14 days. The results showed that at the end of storage time, the lowest microbial count was found on the arils of "Torsh Syabe Lorestan" genotype. There was a significant difference in titratable acidity, total soluble solids, total anthocyanin, catechin, and quercetin content in most genotypes after 14-day cold storage; while no difference was found between studied genotypes in antioxidant capacity, total phenolic, and flavonoid content. In general, total phenolic content and antioxidant capacity of pomegranate arils gradually decreased over storage time. Diphenolase activity of polyphenol oxidase (PPO) enzyme with dopamine hydrochloride substrate and peroxidase (POD) decreased over storage time, whereas diphenolase activity of PPO with pyrocatechol substrate significantly increased. The lowest diphenolase activity with dopamine hydrochloride and pyrocatechol substrates, as well as POD activity was found in Torsh Syabe Lorestan . The results suggested that the genotype of Torsh Syabe Lorestan , which showed the lowest microbial count on the arils and enzymes, could be more appropriate for minimal processing technology.

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Section: Resultssupporting

confidence: 91%

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

et al. 2013

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“…(Richard et al, 1991). This effect also has been reported in fresh-cut apples (Aguayo et al, 2010;Raybaudi-Massilia et al, 2007) and in fresh-cut pears (Oms-Oliu et al, 2008). Nonetheless, tissue browning was notably affected by the incorporation of cinnamon EO into the coating.…”

Section: Colour Measurementssupporting

confidence: 72%

“…Nonetheless, tissue browning was notably affected by the incorporation of cinnamon EO into the coating. Raybaudi-Massilia et al (2007) suggested that this is possibly as a consequence of significant damage to the cell tissue integrity, which could cause the release of enzymes and substrates that reacted to produce coloured compounds.…”

Section: Colour Measurementsmentioning

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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“…Dentre as medidas comumente utilizadas para prevenir essas alterações, estão o uso de antioxidantes, como ácidos ascórbico/cítrico, aminoácidos e de protetores da textura, como sais de cálcio (GORNY et al, 1999;MOLINE et al, 1999;VILAS-BOAS et al, 2001;ELEZ-MARTÍNEZ et al, 2005;ROJAS-GRAÜ et al, 2006;RAYBAUDI-MASSILIA et al, 2007). O ácido L-ascórbico e seus vários sais neutros constituem-se nos principais antioxidantes para o uso em frutos, hortaliças e sucos, visando a prevenir o escurecimento e outras reações oxidativas (SAPERS et al, 1993).…”

Section: O Escurecimento Enzimático E O Amolecimento São As Principaiunclassified

Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados

et al. 2011

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O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP). Objetivou-se avaliar a aplicação de L-cisteína (Cis), ácido L-ascórbico (AA) e cloreto de cálcio (CC) no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I) água (controle); (II) AA+CC; (III) Cis+CC; e, (IV) Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3% UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO) e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD), indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.

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Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

Cited by 52 publications

References 26 publications

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

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

Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados

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