Search results for "Fresh-cut"
showing 7 items of 27 documents
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…
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 packaging on quality of minimally processed fennel
2014
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, colour 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 quality. …
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…
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged
2009
Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy
2021
In Western society, the fresh-cut fruit market is experiencing significant growth, especially in Italy, where, in 2019, the fresh-cut fruit sales volume increased by 35% compared with the previous year. This study aims to understand Italian consumers&rsquo
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…