Search results for "Fresh-cut"

CHANGES IN ASCORBIC ACID CONTENT IN FRESH CUT SICILIAN YELLOW-FLESH PEACHES

2015

The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen respectively during the first 10 days of September, and the first 10 days of November, in Sicily, Italy. During pit hardening, fruit are covered with a paper bag in order to protect them from Mediterranean fruit fly. To understand their behaviour in terms of postharvest maintenance and suitability for minimal processing, 'Settembrina' and 'Ottobrina' di Leonforte were processed (i.e., cleaned, washed, peeled, cut, dipped and packed) to obtain fresh-cut peaches. Fresh cut slices were stored in perforated or bi-oriented polystyrene bags, after soaking in either a 2% ascorbic acid and 1% calcium lacta…

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…

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

2021

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…

Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose

2014

Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…

Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts.

2013

The traditional yellow-flesh peach cultivars Settembrina and Ottobrina di Leonforte, ripen, the former, during the first 10 days of September and, the latter, during the first 10 days of November in Sicily (Italy). During the pit hardening stage, fruit are covered with a paper bag in order to protect them from the Mediterranean fruit fly. To understand their behaviour in term of postharvest manteinance and suitability to minimal processing, Settembrina and Ottobrina di Leonforte were processed (cleaned, washed, peeled, cut, dipped, packed) to obtain fresh-cut peaches. Fresh cut slices were also stored in perforated bi-oriented polystyrene bags, with 2% ascorbic acid and 1% calcium lactate a…

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…

Effects of modified atmosphere packaging on quality parameters of minimally processed table grape during cold storage

2015

‘Vittoria’ and ‘Red Globe’ table grapes were packed in microperforated polypropylene films (passive MAP) and non-perforated polyethylene (active MAP: 1) 20% CO2 + air; 2) 5% O2 + 15% CO2 + N) and stored at 5 °C for 28 days. Microperforated polypropylene packages had the highest postharvest performance in both cultivars until 14 days of cold storage, with reduced weight losses, rachis and berry decay. Total soluble solids content slightly increased in non-perforated polyethylene boxes as a consequence of the higher weight losses, particularly in active MAP with 5% O2 + 15% CO2 + N, while no significant differences were found for titratable acidity. Non-perforated polyethylene packages showed…

Genotype influence on shelf life behaviour of minimal processed loquat (Eriobotrya japonica (Thunb.) Lindl.) fruit: the role of sugar, acid organics …

2022

AbstractBackgroundLoquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality…

Metabolomics approach to studying minimally processed peach (Prunus persica) fruit

2012

Fresh-cut fruit products for both retail and food service applications have increasingly appeared in the market place in recent years. Among different fruit types, peaches can be used and are highly appreciated as fresh-cut product although their commercial success is limited due to their short shelf-life and the quick onset of wounding-related physiological reactions. In this work we analyzed the technological and physiological changes induced by fresh-cut preparation in three different types of peach cultivars: 'Fayette' (melting), 'Wilhelmina' (non-melting) and 'Ghiaccio3' (stony hard). We performed a metabolite targeting profiling to focus on the changes in organic acid levels, importan…