Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots

Li, Li; Li, Changbao; Jian, Sun; Xin, Ming; Yi, Ping; He, Xuemei; Sheng, Jinfeng; Zhou, Zhiguang; Ling, Dongning; Fang, Zheng; Li, Jiemin; Liu, Guoming; Li, Zhichun; Tang, Yayuan; Yang, Ying; Tang, Jie

doi:10.1016/j.postharvbio.2020.111365

Cited by 35 publications

(27 citation statements)

References 57 publications

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“…UR can also inhibit the browning of dates [114]. It was found that UR + MAP showed a synergistic effect in maintaining physiological quality [63,116]. The effect of ultraviolet light (UR: 2 kJ m −2 ) and H-O 2 (MAP: 80% O 2 , 10% CO 2 , and 10% N 2 ) on the quality of fresh-cut carrots was investigated, and these conditions were confirmed to inhibit the growth of microorganisms [114].…”

Section: Application Of Ultraviolet Radiation (Ur) To Atmosphere Preservationmentioning

confidence: 96%

“…The edible part of root vegetables is the root, which is rich in sugar and protein, similar to stem vegetables. Root vegetables such as radishes and carrots grow underground and are cold-resistant but not heat-resistant; these can be stored at room temperature or at low temperature [62,63]. The edible parts of fruit vegetables are their fruits and young seeds, which are rich in sugar, protein, vitamin C, and other nutrients.…”

Section: Effect Of Atmosphere Storage On the Shelf Life Of Various Vegetablesmentioning

confidence: 99%

“…Exposure to 50% or 90% O 2 significantly reduces the browning of fresh-cut lettuce and the odor caused by hypoxia [98]. H-O 2 effectively reduces weight loss in fresh-cut fruits during storage, reduces loss of hardness and total soluble solids, alleviates the decline of ascorbic acid and flavor, inhibits peroxidase activity, and delays the fluidity of water [31,63,99]. Moreover, H-CO 2 and H-O 2 gas concentrations have even been applied for atmosphere storage of animal products because of their antibacterial effect.…”

Section: Atmosphere Preservation At Extremely Modified Gas Concentration (H-co 2 and H-o 2 )mentioning

confidence: 99%

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A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

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Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

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Section: Application Of Ultraviolet Radiation (Ur) To Atmosphere Preservationmentioning

confidence: 96%

Section: Effect Of Atmosphere Storage On the Shelf Life Of Various Vegetablesmentioning

confidence: 99%

Section: Atmosphere Preservation At Extremely Modified Gas Concentration (H-co 2 and H-o 2 )mentioning

confidence: 99%

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A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Fang

Wakisaka

2021

Agriculture

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“…Thus, studies of high-oxygen atmosphere on minimally processed potatoes were carried out, showing some positive effects on enzymatic browning at an oxygen partial pressure of 100 kPa [97]. In addition, the combined use of high-O 2 and ultraviolet irradiation had a positive and synergistic effect in minimally processed carrots, keeping global quality and reducing microbiological growth [101].…”

Section: High O 2 Partial Pressurementioning

confidence: 99%

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Nogales-Delgado

2021

Applied Sciences

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Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

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“…Due to the recent outbreaks in RTE foods [ 2 , 3 ], microbial safety is of primary importance and new strategies should be implemented to reduce the risk of food contamination. Recently, MAP has been coupled with innovative low temperature treatments to increase the microbiological safety, such as gamma radiation [ 4 ], ultraviolet light [ 5 ], ozone [ 6 ], high-voltage electrostatic fields [ 7 ], and high pressure [ 8 ]. Spilimbergo et al [ 9 ] proposed a new method to inactivate the microbial population in food at low temperature which combines the advantages of supercritical CO 2 inactivation within a MAP (ScCO 2 -MAP).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Barberi

González-Alonso

Spilimbergo

et al. 2021

Foods

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A high-pressure CO2 process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alteration of the visual appearance influences consumers’ perception and acceptability. This study aims at identifying the optimal treatment conditions in terms of visual appearance by using an artificial vision system. The developed methodology was applied to fresh-cut carrots (Daucus carota) as the test product. The results showed that carrots packaged in 100% CO2 and subsequently treated at 6 MPa and 40 °C for 15 min maintained an appearance similar to the fresh product for up to 7 days of storage at 4 °C. Mild appearance changes were identified at 7 and 14 days of storage in the processed products. Microbiological analysis performed on the optimal treatment condition showed the microbiological stability of the samples up to 14 days of storage at 4 °C. The artificial vision system, successfully applied to the CO2 pasteurization process, can easily be applied to any food process involving changes in the appearance of any food product.

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Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots

Cited by 35 publications

References 57 publications

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

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