The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage

Grzegorzewska, M.; Badełek, Ewa; Szczech, Magdalena; Kosson, Ryszard; Wrzodak, Anna; Kowalska, Beata; Colelli, G.; Szwejda‐Grzybowska, Justyna; Maciorowski, Robert

doi:10.1016/j.scienta.2021.110551

Cited by 10 publications

(5 citation statements)

References 40 publications

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“…Similarly, hot water-dipped cucumber fruit displayed a better appearance and higher sensory quality due to the induction of heat shock protein [ 58 ]. Results from our study are also similar to earlier findings reporting higher sensory quality in hot water-treated tomatoes [ 59 ], mango [ 28 ], and Chinese cabbage [ 60 ]. Fruit firmness is one of the most widely used indicators of fruit quality.…”

Section: Discussionsupporting

confidence: 92%

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm (Phoenix dactylifera)

Hussain

Azam

et al. 2023

Foods

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Fresh date fruits (cvs. Hillawi and Khadrawi) were harvested at the khalal stage and treated with hot water treatment (HWT) for different time durations (control, HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) to investigate the physicochemical characteristics, phytochemical properties, and sensory attributes. The results revealed that both date cultivars took less time to reach the tamar stage in response to HWT-7 min compared to control. However, Hillawi date fruit showed a higher fruit ripening index (75%) at HWT-3 min, while Khadrawi fruit had a higher ripening index (80%) at HWT-5 min than untreated fruit (10%). Higher weight loss and lower moisture contents were observed in Hillawi (25%) and Khadrawi (20%) date fruit as the immersion period increased in both cultivars. Moreover, soluble solid content was higher in Hillawi (11.77° Brix) in response to HWT-3 min and Khadrawi (10.02° Brix) date fruit immersed in HWT-5 min in contrast with the control group, whereas significantly lower levels of titratable acidity and ascorbic acid content were observed in Hillawi (0.162%, 0.67 mg/100 g) and Khadrawi (0.206%, 0.73 mg/100 g) date fruit in response to HWT (HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) than untreated fruit. Furthermore, noticeably higher levels of reducing sugar (69.83%, 57.01%), total sugar (34.47%, 31.14%), glucose (36.84%, 29.42%), fructose (33.99%, 27.61%), and sucrose (3.16%, 1.33%) were found in hot water-treated Hillawi (immersed for 3-min) and Khadrawi (immersed for 5-min) date fruit, respectively. In addition, total phenolic content, total flavonoids, total antioxidants, and total tannins were substantially superior in date fruits subjected to HWT-3 min (in Hillawi, 128 mg GAE/100 g, 61.78%, 20.18 mg CEQ/100 g) and HWT-5 min (in Khadrawi, 139.43 mg GAE/100 g, 72.84%, and 18.48 mg CEQ/100 g) compared to control. Overall, sensory attributes were recorded to be higher in Hillawi and Khadrawi date fruit after treatment for 3 min and 5 min, respectively. Our findings suggest that HWT is a promising technique that can be adopted commercially to improve fruit ripening and preserved nutritional quality of dates after harvest.

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Section: Discussionsupporting

confidence: 92%

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm (Phoenix dactylifera)

Hussain

Azam

et al. 2023

Foods

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“…Among various antimicrobial treatments, hot water treatment (HWT) proved to be a potential approach to slow down senescence and hinder disease development [15]. HWT signi cantly affects tissue metabolism and maintains the quality of freshly harvested commodities.…”

Section: Introductionmentioning

confidence: 99%

Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: A sustainable approach

Haider,

Nafees,

Iqbal

et al. 2023

Preprint

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Background Green chilies are grown in tropical and subtropical regions globally. Pakistan is the main stakeholder and plays a vital role in chili’s export. However, approximately 15% of the country's chili yield goes to waste due to inadequate post-harvest handling. The deterioration of natural antioxidants during storage is a primary reason for reduced chili shelf-life and quality. While cold storage helps extend market life, its use is limited for temperature-sensitive produce like green chilies. In this regard, an experiment was conducted to evaluate the impact of alone or combined application of hot water treatment (HWT) and eucalyptus leaf extract (ELE) on 'Golden Hot' chilies in comparison to control. After treatment, chilies were stored at 20 ± 1.5°C for 20 days.Results HWT + ELE treated chilies exhibited significant improvements compared to the control, with significant reductions in fungal decay, red chilies, weight loss, soluble solids, ripening index, and reactive oxygen species. HWT + ELE also enhanced antioxidative properties i.e., DPPH scavenging activities, ascorbic acid, phenolics, and enzyme activities. Moreover, HWT + ELE-treated chilies displayed improved chlorophyll levels and overall appearance, with reduced anthocyanins, and wrinkling, resulting in increased marketable fruits compared to the control.Conclusion The pre-storage HWT and ELE application offers an effective treatment for preserving green chilies at ambient temperature.

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“…As a result of changing consumer habits, the global market for minimally processed fruits and vegetables has rapidly developed in recent years [9,10]. By 2022, this market is estimated to reach $346.05 billion [11,12].…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Packages and Storage Temperatures on the Quality of Edible Allium Species

Ivanova

Yanchenko

Kashleva

2023

IJPB

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Allium resources in Russia are a potential source of genes for expanding the genetic base of agricultural crops. The leaves of Allium crops have a short freshness period and quickly deteriorate due to spoilage and loss of water. The aim of the work was to establish the yield and change in the quality of green leaves of Allium species introduced into the Moscow region during short-term storage, depending on the type of packaging, storage period, and temperature. Research methods: introduction and mobilization of existing plant genetic collection of representatives of the genus Allium L. was carried out as part of the implementation of the State task. Four to five-year-old plants of four species (A. altyncolicum, A. chyatophorum, A. nutans and A. turkestanicum) were grown on the collection plot of perennial onions of VNIIO, a branch of the FGBNU FNTSO. In the conditions of the Moscow region, the yield per leaf generation varied from 2.7 kg/m2 (A. altyncolicum) to 4.9 kg/m2 (A. cyathophorum). The maximum yield of marketable products was noted in hermetically sealed plastic bags when stored for 10 days at a temperature of +6 to +8 °C in a refrigerator with controlled conditions: A. turkestanicum—70.0%, A. cyathophorum—75.5%, A. altyncolicum—84.9%, A. nutans—92.9%. The maximum content of vitamin C during storage in hermetic bags with a density of 100 μm was found in A. altyncolicum (37.1 mg per 100 g) and A. nutans (42 mg per 100 g). A slight increase in the amount of sugars after storage for 10 days was noted in species with a linear leaf shape when stored in a polymer box. Temperature control is the most effective approach to extending the shelf life of fresh green leaves by measuring their weight loss and vitamin C.

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The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage

Cited by 10 publications

References 40 publications

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm (Phoenix dactylifera)

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm (Phoenix dactylifera)

Combined application of hot water treatment and eucalyptus leaf extract postpones seneṣcence in harvested green chilies by conserving their antioxidants: A sustainable approach

Influence of Different Packages and Storage Temperatures on the Quality of Edible Allium Species

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