Search results for " cold storage"
showing 10 items of 11 documents
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 Packaging on Shelf-Life and Quality of Minimally Processed Fennel
2011
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 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 weight loss, soluble solid content, pH, color and firmness were evaluated. Minimally processed fennel packed in sealed trays and coldstored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. Fe…
EFFECT OF HOT AIR TREATMENT ON MINIMALLY PROCESSED CAULIFLOWER
2013
The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower, as other cabbages, is highly appreciated for its nutritional value due to the good content of vitamins, antioxidants and anti-carcinogenic compounds. It is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The aim of the present work was to investigate the effect of hot air treatment and cold storage on minimally processed green cauliflower. Fresh-cut cauliflower florets put in sealed PE bags were treated at 48…
Effect of nitrogen fertilizer level on quality and shelf-life of fresh cut Swiss chard
2018
Swiss chard (Beta vulgaris L. var. cicla L.) is a leafy vegetable highly appreciated in some areas for its nutritional properties and year round supply. Its production area is not commercially important, but this minor vegetable offers an interesting enlargement of the current vegetable assortment by using its stalks and leaves. Swiss chard is a very nutritive demanding species. The content of mineral elements, total quality and yield are influenced by the amount, frequency and method of fertilization. The aim of this study was to evaluate the effect of high or low levels of nitrogen fertilization on the quality and shelf-life of minimally processed Swiss chard. Plants grown with a high (18…
Effect of Hot Air Treatment on Quality and Shelf Life of Minimally Processed Cauliflower.
2012
Cauliflower, as other cabbages, has a high nutritional value due to its content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested when they are still totally immature. The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of hot air treatment on minimally processed cauliflower was investigated. Florets were put in PE sealed bags before treating at 48°C …
Quality and Shelf-life of Minimally Processed Cauliflower
2011
Cauliflower has been described as a vegetable with a high nutritional value due to its important content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status. Harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of processing and cold storage of minimally processed cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 14 days. During storage period, weight loss, colour, firmness, SSC, pH, titratable acidity,…
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…
Effect of Nitrogen Fertilization on the Quality of Swiss Chard at Harvest and during Storage as Minimally Processed Produce
2014
The effects of different levels of nitrogen fertilization (0-50-100-150-200 kg ha-1), minimal processing and cold storage (14 days at 4°C) on yield and quality of fresh-cut Swiss Chard (Beta vulgaris L. var. cicla L.) were evaluated. Increasing the level of nitrogen fertilization over 100 kg N ha-1, plants had a higher fresh weight, reduced their dry matter content and resulted taller and leafier. Total and marketable yield increased linearly as increasing nitrogen level. Both nitrate and ascorbic acid content at harvest increased as increasing nitrogen supply. Nitrogen fertilization negatively affected the yield of minimal processing. No effect on appearance and quality loss during cold st…
Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)
2022
Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abat…
Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life
2022
In this study, the effect of alginate-based coatings charged with quercetin glycoside compounds and hydroxyapatite/quercetin glycoside compounds (HA/QUE) on the microbiological quality, and on bioactive compounds of fresh-cut papaya, was evaluated for 14 days at 6 degrees C. Alginate coatings with hydroxyapatite/quercetin showed a high capability to slow down the growth of all microbiological parameters investigated. At the end of cold storage, the total bacteria count in papaya samples covered with HA/QUE alginate coating was 4.8 log CFU g(-1) which is significantly lower (P < 0.05) than 8.3 log CFU g(-1) for uncoated samples. Total carotenoids' percentage decrease, at the end of storag…