Volatile metabolites, quality and sensory parameters of “Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres

Cozzolino, Rosaria; Martignetti, Antonella; Cefola, Maria; Pace, Bernardo; Capotorto, Imperatrice; Giulio, Beatrice De; Montemurro, Nicola; Pellicano, Massimiliano

doi:10.1016/j.foodchem.2019.02.022

Cited by 25 publications

(30 citation statements)

References 35 publications

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“…For example, high-concentration CO 2 MAP (16% O 2 , 20% CO 2 , 64% nitrogen (N 2 )) was noted to well maintain the quality and sensory characteristics of sweet cherry. 145 Yarılgaç et al 146 reported that the hardness, total flavonoids, and total phenolics contents of cherries stored in MAP at 6.5-7.7% O 2 and 8-10% CO 2 were well maintained; at the same time, the respiration rate, ethylene yield, and decay rate significantly decreased compared with those of the product stored in a conventional package. The number of E. coli in almond kernels packed in MAP was noted to be significantly lower than that in the kernels packed in a conventional package.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…The proportions of MAP gases for selected products are listed in Table 5. 145,146,148,150,[153][154][155][156][157][158][159][160] It can be seen that different foods require different gas compositions, and N 2 , O 2 , and CO 2 are the most commonly used gases for MAP.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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“…Benzaldehyde can be derived from natural source and is colorless liquid that turns to brown on exposure to air. Benzaldehyde has a characteristic odor and aromatic taste, similar to bitter almond, and is also produced during the ripening of apricots and cherries [36,39,50,52]. It is a simple aromatic carboxylic acid that occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites.…”

Section: 585mentioning

confidence: 99%

“…It has a characteristic lilac odor, with a sweet taste reminiscent of peach on dilution. It is found in the composition of various essential oils[39,42,51,52].…”

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confidence: 99%

Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

Núñez-Carmona

Abbatangelo

Zottele

et al. 2019

Foods

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Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography–mass spectrometry (GC–MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC–MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.

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“…At present, a lot of research has been carried out on post-harvest storage and preservation technologies of sweet cherry, such as modified atmosphere preservation method (Cozzolino et al, 2019), preservation of fungicides, chemical preservation method (Ni, 2018;Yang, 2009;Ma et al, 2019a), and physical preservation method (Michailidis et al, 2019;Tian et al, 2019). However, there are relatively few studies on the effect of different circulation and packaging conditions on fruit quality during transport.…”

Section: Introductionmentioning

confidence: 99%

Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis

Sun

Lyu

et al. 2022

Food Sci. Technol

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To determine the effect of transportation vibration on the nutritional quality and antioxidant activity of sweet cherry fruits in the process of cold chain transportation. Two kinds of sweet cherry "Summit" and "Nanyang" with different storage and transportation resistance were used as experimental materials. The results showed that the content of soluble solids, titratable acids and vitamin C in sweet cherry fruits were significantly reduced, while the content of superoxide anion radical, malondialdehyde and the antioxidant enzyme activities of CAT, APX, POD and PPO increased significantly, At the same time, the content of total phenols and flavonoids were increased under transport vibration stress, but the ability of DPPH and ABTS + free radical scavenging of sweet cherry were reduced significantly. In particular, transportation vibration stress had a greater impact on the nutritional quality and antioxidant activity of "Nanyang", a sweet cherry with poor storage resistance. The results of this study indicated that transportation vibration has a great impact on the nutritional quality of sweet cherry, and that there is a strong correlation between antioxidant activity and nutritional quality. This study confirmed that transportation vibration during cold chain transportation can significantly reduce the nutritional quality and antioxidant activity of sweet cherry.

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Volatile metabolites, quality and sensory parameters of “Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres

Cited by 25 publications

References 35 publications

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams

Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis

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