Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Tapia, M. R.; Gutiérrez-Pacheco, M.M.; Vázquez-Armenta, F.J.; Aguilar, Gustavo A. González; Ayala-Zavala, J. Fernando; Rahman, Mohammad Shafiur; Siddiqui, Mohammed Wasim

doi:10.1007/978-3-319-10677-9_4

Cited by 22 publications

(21 citation statements)

References 109 publications

(120 reference statements)

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“…The processing of products such as cutting caused the removal of skins in the case of fruits and this cause water loss and deterioration. It also causes an increase in the respiration rate and ethylene production (Tapia et al., ). Moreover, the reaction between phenol and PPO leads to browning discoloration (Yadav & Singh, ).…”

Section: Resultsmentioning

confidence: 99%

“…UStreated quince samples showed the lowest PPO and PME activities with the comparison of all other samples (p < .05), which is the indicator of less browning and this is strengthened by the color readings (Table 1) deterioration. It also causes an increase in the respiration rate and ethylene production (Tapia et al., 2015). Moreover, the reaction between phenol and PPO leads to browning discoloration (Yadav & Singh, 2014).…”

Section: Ppo and Pme Enzyme Activitiesmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

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The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

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Section: Resultsmentioning

confidence: 99%

Section: Ppo and Pme Enzyme Activitiesmentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

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“…Organic acids have bactericidal activity and have been successfully used in bacterial disinfection (e.g. the Gram-negative Yersinia enterocolitica) of fresh vegetables [70]. Empirically, however, Amazonian natives use cubiu fruits instead of lemons not only to disinfect the fish, but also to decrease the pitiú (from the Tupi, meaning unpleasant smell, characteristic of raw fish) [71].…”

Section: Freshness and Ripening Indicesmentioning

confidence: 99%

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Júnior¹,

Andrade²,

Costa³

2016

FNS

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Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels; flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp; soluble functional fibers, e.g. pectin (g/100 g fresh 1192weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the fully ripe peel (32.45) and placenta (24.84) and the turning placenta (21.27). Cubiu fruits are rich in ascorbic acid and should be included in the human diet.

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“…Un buen agente limpiador debe disolverse rápidamente en agua, no ser corrosivo sobre las superficies metálicas, tener una buena acción humectante, buenas propiedades de dispersión y enjuagado, acción germicida, bajo costo y nula toxicidad para los operadores en las condiciones de uso previstas. Para las superficies de acero inoxidable se recomienda el uso de limpiadores alcalinos o ácidos no abrasivos, mientras que para otros metales (cobre, aluminio, superficies galvanizadas) se utilizan sustancias moderadamente alcalinas con inhibidores de corrosión, para la madera detergentes tensoactivos y para los suelos de concreto limpiadores alcalinos (Tapia et al, 2015).…”

Section: Sustancias Utilizadas Para La Limpieza Y Desinfecciónunclassified

“…El proceso de desinfección debe ser eficaz para destruir o reducir sustancialmente la cantidad de microorganismos no deseados de las superficies, sin afectar la calidad del producto ni la seguridad para el consumidor. Los desinfectantes más usados son el cloro (hipoclorito de sodio o de calcio), el yodo y el amonio cuaternario (Tapia et al, 2015). Cuando se usa cloro, se debe controlar la temperatura y el pH, y realizar cambios frecuentes del agua de lavado, ya que los compuestos clorados pueden reaccionar con la materia orgánica, disminuyendo su efectividad (Criquet et al, 2015;Chaidez et al, 2012).…”

Section: Sustancias Utilizadas Para La Limpieza Y Desinfecciónunclassified

HACCP en plantas artesanales pequeñas y medianas dedicadas a la producción de hortalizas de IV y V Gama*

et al. 2016

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La oferta de alimentos frescos mínimamente procesados está creciendo, por lo que resulta indispensable que dichos productos puedan ser utilizados sin riesgos para la salud de los consumidores. Estos riesgos pueden repercutir no solamente en serios efectos en la salud del hogar y en la productividad de las empresas, sino incluso en responsabilidades legales de las empresas productoras. El número de plantas de procesamiento de hortalizas en las diferentes escalas se ha incrementado durante los últimos años en muchos países. Al mismo tiempo, los productos vegetales frescos han sido implicados en diferentes investigaciones como principal fuente de infección. Además, la manipulación durante el procesamiento y la falta de tratamientos térmicos hace que los puntos de control del riesgo en su proceso sean difíciles de establecer. Es por eso que en esta revisión se destaca la importancia de la implementación de programas efectivos como las buenas prácticas de manufactura (BPM), los procedimientos estándares operativos de saneamiento (PEOS) y el análisis de peligros y puntos críticos de control (HACCP) que ayuden a asegurar la inocuidad de estos alimentos. Palabras clave: inocuidad, vegetales frescos cortados, desinfección The supply of minimally processed fresh foods is growing, so it is essential that the products can be used without risk to the health of consumers. Such risks can result not only in serious effects on home health and business productivity, but even in legal responsibilities for producers. The number of vegetable processing plants in different scales has increased in recent years in many countries. At the same time, fresh plant products have been involved in various researches as the main source of infection. Also, handling during processing and lack of heat treatment turn risk control points during the process difficult to establish. For this reason, this review highlights the importance of effective programs implementing Good Manufacturing Practices (GMP), Sanitation Standar Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) which aid in assuring the safety of these foods.

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Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Cited by 22 publications

References 109 publications

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

HACCP en plantas artesanales pequeñas y medianas dedicadas a la producción de hortalizas de IV y V Gama*

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Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables

Cited by 22 publications

References 109 publications

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Biochemical Changes of Cubiu Fruits (&lt;i&gt;Solanum sessiliflorum&lt;/i&gt; Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

HACCP en plantas artesanales pequeñas y medianas dedicadas a la producción de hortalizas de IV y V Gama*

Contact Info

Product

Resources

About

Biochemical Changes of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages