Shelf life prediction model for strawberry based on respiration and transpiration processes

Jalali, Ali; Linke, Manfred; Geyer, Martin; Mahajan, Pramod V.

doi:10.1016/j.fpsl.2020.100525

Cited by 36 publications

(30 citation statements)

References 29 publications

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Section: Resultsmentioning

confidence: 59%

“…According to this, it may be possible to establish a relationship between a fruit property such as the firmness and its deterioration and shelf life. This has already been contemplated in a similar way in other studies (Jalali et al, 2020;Sierra et al, 2019). The combination of an effective EMAP system and GG coatings can be quite favorable for the preservation of short shelf life fruits such as blackberry if the integrated system is configured appropriately.…”

Section: Id and Shelf Lifementioning

confidence: 81%

See 1 more Smart Citation

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Pérez

Gómez

Castellanos

2020

Food sci. technol. int.

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Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3–6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

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Section: Resultsmentioning

confidence: 59%

Section: Id and Shelf Lifementioning

confidence: 81%

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Pérez

Gómez

Castellanos

2020

Food sci. technol. int.

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“…Thus, moisture loss plays an important role in anthocyanin degradation [46]. Therefore, several studies have investigated precooling, modified atmosphere packaging, and edible coating technologies to prevent moisture loss of strawberries, thus extending their shelf life [47][48][49]. Strawberries with an edible coating (2-3% soy protein-based or 2-3% alginate-based coating) show moisture loss of 4.41% on the 7th day of storage at 4 • C [49].…”

Section: Effect Of Combined Treatment Of Aerosolization and Uvc Led On Visual Appearance Evolution And Colour Measurement Of Soft Fresh Pmentioning

confidence: 99%

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic Escherichia coli and Staphylococcus aureus Attached to Soft Fresh Produce

Lee

Kim

Yoon

2021

Foods

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Washing soft fresh produce such as strawberries, baby leaves, and sliced onions with sanitizing agents is challenging due to their fragile texture. Thus, treatments like aerosolization using slightly acidic electrolyzed water (SAEW) and ultraviolet C light-emitting diode (UVC LED) irradiation may be good alternatives. In the present study, the reduction effects of a combined treatment of aerosolization using SAEW and UVC LED irradiation on enterohemorrhagic Escherichia coli (EHEC) and Staphylococcus aureus attached to strawberries, baby leaves, and sliced onions were investigated. The behaviours of EHEC and S. aureus, moisture loss, colour measurement, and visual appearance were also analyzed at 10 and 15 °C for 7 days. The reduction effect of the combined treatment with 100 SAEW and UVC LED was higher (0.53–0.92 log CFU g−1) than a single aerosolization treatment (0.11–0.41 log CFU g−1), regardless of samples or pathogens. A greater effect on EHEC and S. aureus reduction was observed in strawberries (0.74 and 0.92 log CFU g−1) than in baby leaves (0.62 and 0.53 log CFU g−1) and sliced onions (0.55 and 0.62 log CFU g−1). The combined treatment further reduced the EHEC and S. aureus populations in strawberries during 7 days of storage at 10 and 15 °C. However, the EHEC and S. aureus populations were maintained in baby leaves and sliced onions at 10 °C for 7 days. Additionally, the greatest effect on the maintenance of colour and appearance was obtained in the combined treatment. Since the combined treatment reduces EHEC and S. aureus populations and preserves visual quality, it could be expected to extend the shelf life of soft fresh produce at the retailer stage of the supply chain.

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“…Natural processes, such as transpiration and respiration, continue even after fruits and vegetables are harvested [ 13 , 14 ]. Edible films and coatings limit the exchange of water vapor, oxygen and carbon dioxide in fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings

Emragi

Jayanty

2021

Foods

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In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes.

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Shelf life prediction model for strawberry based on respiration and transpiration processes

Cited by 36 publications

References 29 publications

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Effects of Combined Aerosolization with Ultraviolet C Light-Emitting Diode on Enterohemorrhagic Escherichia coli and Staphylococcus aureus Attached to Soft Fresh Produce

Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings

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