Search results for "Microbial spoilage"
showing 2 items of 2 documents
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…
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…