Search results for " Fresh-cut"

Effects of packaging on shelf-life and quality of minimally processed fennel

2018

Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in a citric acid solution (0.5%), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period the weight loss, soluble solid content, pH, color and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf-life to 14 days maintaining acceptable quali…

Effects of xanthan gum and calcium ascorbate treatments on color and nutritional quality of fresh cut pear fruit

2023

Edible coatings may be used to extend the shelf life of fresh-cut fruit products by controlling respiration and transpiration reducing overall quality decay. In this study, the effects of xanthan gum, combined with calcium ascorbate treatment, on color and nutritional quality of fresh-cut pear fruit were investigated. Fresh-cut pear fruit were processed with dipping for 4 different treatments: 2% xanthan gum solution with 2% calcium ascorbate (XAC); 2% xanthan gum solution (XAN); 2% ascorbate calcium solution (CAL) and distilled water for control (CTR). Fruit treated were stored at 5°C for 3, 5, 7 and 10 days. At each storage period, visual quality and flavor score, ascorbic acid and phenol…

The Use of Opuntia ficus-indica Mucilage and Aloe arborescens as Edible Coatings to Improve the Physical, Chemical, and Microbiological Properties of…

2022

Edible coatings (EC) with mucilage of Opuntia ficus-indica or Aloe arborescens are promising to extend the shelf life of fresh-cut fruit products by reducing weight loss and microbial spoilage. In this work, fresh-cut kiwifruits (cv. Hayward) were coated in solutions with mucilage extracted from Opuntia ficus-indica (MC) and A. arborescens (AL). We used three alternative treatments with AL or MC, MC+AL, and with distilled water as control, and stored in passive atmosphere at 5 °C for 3, 5, 7, and 9 d, respectively. For all treatments at each storage period, firmness, weight loss, color, visual quality score, respiration rate, pectin content, and microbiological characteristics were observed…

Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma

2021

The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices

2016

Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…

Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating

2022

The mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemica…

Quality and shelf-life of minimally processed cauliflower

2018

Il cavolfiore è stato descritto come un ortaggio con un alto valore nutrizionale grazie al suo alto contenuto di vitamine, antiossidanti e composti anti-cancerogeni. Le infiorescenze di cavolfiore vengono raccolte mentre sono totalmente immature, il che implica gravi cambiamenti nello stato dei nutrienti, dell'acqua e degli ormoni. La raccolta e la successiva lavorazione possono causare gravi stress determinando la comparsa di sintomi di senescenza accelerata. Sono stati studiati gli effetti della lavorazione e della conservazione a freddo del cavolfiore trasformato minimamente. Gli ornamenti sono stati trattati con antiossidanti prima della conservazione in sacchi di PE a 4 ° C per 21 gior…

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored unde…

2022

The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmos…

Influence of Cactus Pear Mucilage-Based Edible Coating on Marketability and Edibility Parameters of Minimally Processed Loquat Fruits

2022

Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and juiciness, and internal browning occurs rapidly during shelf life. The aim of our study was to assess the effects of cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, and sensorial parameters of minimally processed white-flesh Martorana and orange-red-flesh Gigante Rossa loquat fruits during cold storage. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceuti…

Color and sensory changes in fresh cut pear during storage comparing ‘Coscia’ and ‘Butirra’, cultivated in southern Italy

2023

Pear (Pyrus communis L.) cultivars ‘Coscia’ and ‘Butirra’, cultivated in southern Italy are characterized very excellent by aroma and texture. Visual appearance is the primary descriptor that determines the acceptance of fresh-cut pears. Softening is another important quality parameter which considerably influences the acceptance of fresh-cut pears. The aim of this work was to study the effect of genotype on shelf life and quality of fresh-cut pear fruit harvested at commercial maturity stage. After cutting, pear fruit samples were stored under passive atmosphere at 5±1°C for 3, 5, 7 and 12 days. Fruit color (L*, a*, b*, ΔE), consistence, solid soluble, titratable acidity, CO2 and O2 packag…