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Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg−1 h−1 to 4.13% and 43.84 mg CO2 kg−1 h−1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g−1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples. [ABSTRACT FROM AUTHOR]

The main objective of this research study was to evaluate the effect of an Aloe vera based coating on the quality attributes of fresh-cut pineapple fruit. Ten kilograms of fresh fruit were selected and classified, cut in quarter slices, sanitized, and immersed in a solution containing 1% (w/w) calcium chloride, 1% (w/w) citric acid, and 1% (w/w) ascorbic acid. Then, an Aloe vera based coating was applied. The coating contained 50% (w/w) Aloe vera gel, 1.75% (w/w) glycerol, 0.01% (w/w) polysorbate 20, 0.7% (w/w) canola vegetable oil, and 47.54% distilled water. The results revealed that quarter-sliced pineapple fruit with Aloe vera based coating, vacuum packed, and stored at 5±1°C and 85±3% RH, showed adequate sensory and microbiological attributes, pH values, and firmness, up to day 12 of storage. It is concluded that Aloe vera based edible coating has a positive effect on the storage of fresh-cut pineapple. [ABSTRACT FROM AUTHOR]

The consumption of fresh-cut pomegranate fruits (arils) has risen recently due to their bioactive compounds and benefits for consumers. However, pomegranate arils have a limited shelf-life and vastly lose their valuable compounds. Therefore, in this study, we investigated the effects of exogenous postharvest treatment with salicylic acid (SA), methyl Jasmonate (MeJA), and their combination on the shelf-life and chemical composition of pomegranate arils under refrigerated storage (5 °C and 90 ± 2% relative humidity) for 15 days. The results indicated that individual or combined application of SA at 2 mM + MeJA at 0.5 mM decreased weight loss, respiration rate, hue angle (h°), and soluble solids content (SSC) compared to the control. All treatments maintained vitamin C, titratable acidity (TA), anthocyanin content, flavonoids, phenolic compounds, and antioxidant capacity under cold conditions compared to the control. The combined application was more effective than the individual application. In conclusion, SA + MeJA application could be applied during the preparation of fresh-cut pomegranate for maintaining quality and bioactive compounds. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of an edible coating based on alginate and acemannan on the commercial quality and concentration of bioactive compounds of guava pieces stored in refrigeration. Pieces of guava were coated with an alginate film enriched with acemannan (A-Ac), with samples without cover used as a control. The fruit pieces with and without the A-Ac coating were stored for 12 days at 6 ± 2 °C. Analyses of colour, firmness, ethylene production, ascorbic acid, total polyphenols, antioxidant potential, and polyphenol profile were performed at 0, 3, 6, 9, and 12 days of storage. In addition, a sensory analysis was carried out after nine days of refrigeration. The coated guava pieces retained firmness at 2.8 N, while in the uncoated pieces, firmness decreased to 1.3 N. Similarly, the coated pieces showed better colour retention (ΔE<9) and lower ethylene emission during storage. Also, the content of ascorbic acid, total polyphenols, antioxidant capacity, and the concentration of individually identified polyphenols were higher in the pieces of guava coated with the A-Ac film. In addition, coated guava pieces, stored for nine days in refrigeration, showed greater sensory acceptability compared to uncoated samples. Therefore, applying the AAc cover could be a good alternative for conserving sensory attributes and bioactive compounds of guava pieces stored at low temperatures. [ABSTRACT FROM AUTHOR]

In the present research, the effects of ascorbic acid (AA) treatments on the quality of fresh-cut leek cv. 'Lincoln' during cold storage were investigated. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory. Leek samples were pre-cooled with forced air (2 °C) for 6 hours and divided into three groups for treatments (control, 1% and 2% AA). After pre-cooling, dust and residues on leeks originating from the orchard were removed by dipping into cold tap water (5-6 °C) under cool and sterile conditions. After fresh-cut processes, the AA treated (1% and 2%) and control samples were packaged in polystyrene foam tray covered with stretch film (16 µ). Packaged leeks were stored at 0 ± 1 °C and 90 ± 5% relative humidity (RH) for 30 days. The weight loss (%), pseudo stem firmness (N) total soluble solids (%), titratable acidity (g 100 ml-1), respiration rate (ml CO2 kg-1 h-1), pseudo stem colour and sensory evaluation of leeks were performed at six day intervals during storage. The AA treatments decreased weight loss of fresh-cut leeks compared to control. The AA treatments, especially the 2% dose, preserved the pseudo stem firmness better than the control during storage. The AA treatments clearly suppressed respiration rate and maintained the TA of fresh-cut leek during cold storage. The AA treatments preserved the visual quality of the leeks better than the control samples during storage. As a result, it was determined that control group leeks could be stored for 24 days at 0 ± 1 ° C and 90 ± 5% (RH) but this period could be extended up to 30 days by AA (%1-2%) treatments. However, further detailed research on this topic considering different treatment type and dozes is required. [ABSTRACT FROM AUTHOR]

Nutritional and sensory quality of wild rocket leaves (Diplotaxis tenuifolia L., cv. Grazia) subjected to commercial processing and packaging were monitored for up to 7 days of cold storage and compared with the quality of unprocessed and unpackaged leaves from the same harvest. Nutritional quality was assessed by determining total phenolics, vitamin C and folate content. Sensory quality was assessed by quantitative descriptive analysis, combined with analysis of volatile organic compounds (VOCs). No change in vitamin C and folate content was observed in processed rocket leaves up to 7 days of cold storage, whereas unprocessed leaves showed a marked loss of both of them at the end of the storage time (52% and 71%, respectively). Total phenol content decreased during cold storage in both rocket leaves samples, but at a lower extent in the processed leaves. While most sensory attributes showed significant degradation during storage in both processed and unprocessed leaves, at the end of the storage time processed leaves had better retained some appearance (colour, turgidity, integrity), flavour (bitterness and bitter persistence) and texture (firmness and chewing consistency) attributes of the fresh leaves. A marked decrease during storage of some potent key odorants, such as (Z)-3-hexenal, (E)-3-hexenal, as well as 1-penten-3-one, corresponded to the weakening of fresh herbaceous/green sensory notes and pungency in both rocket leaves samples. Commercial processing and packaging operations proved to be effective at better preserving nutritional and sensory quality of wild rocket leaves and, thus, at prolonging their shelf life. [ABSTRACT FROM AUTHOR]

The importance of broccoli (Brassica oleracea var. italica) consumption has increased in recent years due to its significant amount of anticarcinogenic and antioxidant compounds, as well as its many vitamins. However, broccoli florets are a highly perishable product which rapidly senesce and turn yellow after harvest, resulting in losses in nutritional and bioactive compounds. Thus, in this study, we evaluated the effect of postharvest exogenous of salicylic acid (SA) and calcium chloride (CaCl2) and their combination on the quality of broccoli florets stored at 5 °C for 28 days to minimize the rapid senescence of broccoli florets. Samples treated with 2 mM SA alone or in combination with 2% CaCl2 showed lower weight loss and lower losses of chlorophyll content, vitamin C, phenolic compounds, carotenoids, flavonoids, and glucosinolates compared with the control samples. Additionally, antioxidant activity was maintained by either SA or SA + CaCl2 treatments while peroxidase activity was decreased. For higher quality and lower losses in antioxidant compounds of broccoli florets during refrigerated storage at 5 °C, SA + CaCl2 treatment could be helpful for up to 21 days. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Incorporating antibrowning agents into the edible coating is a conventional processing technique for fresh-cut preparation. The main quality attributes of fresh-cuts, i.e., appearance color, taste and texture may be affected by coating formulation and its additives at different and sometime contradictory rates. In this study, the impacts of using alginate coating alone or in combination with citric acid and/or ascorbic acid were studied on browning index, microbial load, textural properties, and some taste and nutritional parameters of apple fresh-cut. Lowering weight loss, decline in browning index, increasing acidic taste and changes in some textural properties (hardness, chewiness, and springiness) in response to adding citric acid to the coating formula can be attributed to the competition of H+ ions with calcium cations and therefore physical alteration of forming gel features. On the other side, adding ascorbic acid, as an active antioxidant compound, led to elevated antioxidant capacity, lowered browning index, and least rates of electrolyte leakage. Totally, after 7 days of storage at 4°C, lowest values of weight loss (0.33%), microbial load (2.95 log CFU/g), electrolyte leakage (35.5%) and highest rates of lightness (96.11) and antioxidant capacity (11.03 mmol Fe2+/Kg) were detected when the coating formulation was enriched with both citric acid and ascorbic acid compounds. [ABSTRACT FROM AUTHOR]

The main purpose of this study is to evaluate the changes in the quality of fresh-cut muskmelon fruit using alginate coating as the edible film at 4-6oC. A set of experiments was designed to determine the effect of various concentrations of alginate (1%, 1.5%, 2%, and 2.5%, w/v), glycerol 1.5% (v/v), and CaCl2 2% (w/v) on the quality of fresh-cut muskmelon fruit. Changes in fruit weight loss, reducing sugar, total soluble solids, vitamin C, acidity, and color parameters were recorded during the storage time. Sensory testing and microbiological analysis were evaluated in the last storage period. Uncoated fresh-cut muskmelon fruit stored at 4-6oC served as controls. Application of an edible coating composed of an alginate concentration of 2% (w/v), glycerol 1.5% (v/v), and CaCl2 2% (w/v) helps extend the shelf-life of fresh-cut muskmelon fruit (up to 9 days). [ABSTRACT FROM AUTHOR]

Peach palm has regions adjacent to the heart-of-palm that are normally neglected by the industry, and have potential to be utilized in minimally processed form. We characterized three parts of peach palm, evaluating anatomical, physicochemical and physiological parameters aiming to increase the industrial yield and evaluate shelf-life of the fresh-cut product. Harvested rods were sectioned into apical, median and basal segments, and analyzed for yield, firmness, soluble solids, titratable acidity, vitamin C, sugars and starch. Segments were sampled for anatomy and measurement of ethylene and respiration rates. After fresh-cut operations, segments were stored for 15 days at 5 °C and evaluated for surface color and carbohydrate content. The total yield based on length and fresh-mass was 85% and 70%, respectively. Hearts of palm were firmer toward the edges of apical and basal regions; the median region was the softest (14 N). The median region showed the highest SSC, 8.6 ºBrix and vitamin C, 9.4 mg ascorbic acid 100 g−1 FW, and maintained the highest ethylene production, either whole or sliced. Respiration rate of all regions decreased 1 h after segmentation, the apical region showed the highest rate, 364 mL CO2 kg−1 h−1, followed by median and basal. Yellowing and pronounced color difference occurred after two weeks of storage in all the studied regions. Partially differentiated vascular bundles were present in all regions. Based on firmness and chemical parameters, all regions have potential for use as minimally processed product and can be stored up to 7 days, maintaining the original color. [ABSTRACT FROM AUTHOR]

Pineapple is one of the most economically important fruit crops of Mauritius and is often sold after being minimally processed (MP). Unfortunately, minimally processed whole (MPW) and fresh-cut (MPC) pineapples are susceptible to microbial contamination that can compromise the quality of the products. It is therefore important that MP pineapples have optimal freshness, nutritional quality, and are free from microbial contamination which would otherwise constitute a public health hazard to the consumers. The main aim of this study was to assess the microbiological, nutritional, and physicochemical quality of MP pineapples sourced from wet markets and supermarkets. Samples of MPW and MPC pineapples collected from open markets and supermarkets were subjected to microbiological, pH, and vitamin C analyses. The MP pineapples were also challenged using the specific spoilage organism (SSO), Pseudomonas fluorescens and subsequently stored at either ambient or refrigeration temperature to simulate storage conditions of wet markets and supermarkets, respectively. Laboratory analyses revealed that the Total Viable Counts (TVC), pH, and vitamin C content for MPW and MPC pineapples sampled ranged from 4.8 – 5.5 Log CFU/g, 4.16 – 4.96, and 21.60 – 28.90 mg/100 g, respectively. Since the population density of TVC was less than 7 Log CFU/g, which usually marks the onset of microbiological spoilage, the products were considered to be of a satisfactory microbiological quality. Moreover, there was no statistically significant difference in the microbiological load, pH, and vitamin C content for pineapples sourced from markets and supermarkets. Taken together, this study reveals that MP pineapples sold in wet markets and supermarkets have a satisfactory microbiological, nutritional, and sensorial quality with a shelf-life of >7 hours and >5 days when stored at room (29°C) and refrigeration (4°C) temperatures, respectively. [ABSTRACT FROM AUTHOR]

The effect of hot water treatment on microbiological quality of fresh-cut 'Kimju' and 'Pan Srithong' guava was investigated. Guava fruit, cv. 'Kimju' and 'Pan Srithong' were treated with hot water at 40, 50 and 60°C for 10 and 30 minutes. Fruit was cooled in sterile water at 5°C for 5 minutes and cut into 2 cm3 cubes, then packed in foam tray and wrapped with polyvinylchloride (PVC) film. Total microbial count, coliforms, lactic acid bacteria and fungi were enumerated after processing and during storage at 10°C for 6 days. Vitamin C content and disorder were determined for quality changes of fresh-cut guava as affected by the heat treatment. The results showed that the hot water treatment significantly reduced total microbial and coliforms counts of 'Kimju' cultivar, with the reduction was increased with higher temperature and longer immersion time. Lactic acid bacteria and fungi were below the detection level during 4 days of storage at 10oC, thereafter they were increased at day 6 of storage. Vitamin C content of 'Kimju' and 'Pan Srithong' guava cubes at the initial day of storage was in the range of 0.8-1.1 and 0.5-0.9 mg/100 g fresh weights, respectively. After storage at 10°C, vitamin C content was slightly decreased in 'Kimju' cultivar, whereas it was slightly increased in 'Pan Srithong' cultivar. Browning development as indicated disorder was observed on the surface of both cultivars during storage. Browning development increased with an increase in temperature and time. Hot water treatment at 50oC for 10 and 30 minutes could be used to maintain quality and minimized microorganism of fresh-cut guava. [ABSTRACT FROM AUTHOR]

To investigate the effect of decontamination treatment on the nutritional attributes of fresh-cut produce, fresh-cut slices of immature bell peppers were soaked in sodium hypochlorite solutions or slightly acidic electrolyzed water with varying concentrations of effective free chlorine. Changes in the residual ratios of the water-soluble nutrients, vitamin C (L-ascorbic acid, L-AsA) and potassium, were measured, as well as aerobic plate counts (APCs), after decontamination. The L-AsA ratios of the samples that were decontaminated with the sodium hypochlorite solutions exhibited a gradual decrease when higher concentrations of detergent and longer soaking times were employed. In contrast, the potassium ratio remained mostly constant around 50% after 1 min of soaking. A decrease in the L-AsA ratio to 80% was observed within 5 min of a soak in deionized water (a 0 ppm solution). Soakings in the slightly acidic electrolyzed water also resulted in a decrease in L-AsA ratios, yet the trend was not similar to that associated with the sodium hypochlorite solutions. These results indicate that water-soluble nutrient contents of fresh-cut produce decrease during a decontamination process that uses chlorine-based solutions according to the free chlorine concentration and the soaking time. Moreover, the reduction in nutrient content varied depending on the disinfectant used, even if the free chlorine concentration was the same for the different disinfectants. [ABSTRACT FROM AUTHOR]

BACKGROUND The marketability of fresh-cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh-cut banana. Therefore, the aim of the present study was to investigate these effects. RESULTS The application of calcium propionate plus chitosan ( CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage. CONCLUSION The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the effect of the conventional and organic farming on the bio-physical, physiological and some nutritional aspects of ready-to-use ‘Riccia di San Marzano’ and ‘Cima grande ’ cima di rapa genotypes, at harvest (T 0 ) and after 7 (T 7 ) and 14 (T 14 ) days of cold storage. At harvest, the organic product had better overall appearance, higher chlorophyll and β-carotene concentrations and lower glucosinolate levels compared with the conventionally grown product. During the storage period the weight loss was lower in the organic product likely due to reduced respiration activity, particularly in ‘Riccia di San Marzano’ . The lower respiratory rate of the organic sprouts could had been involved in a better color retention during the shorter storage time, however after 14 days they showed a sharper loss of visual quality and, in particular, the development of off-odors. These differences were probably due to a higher N:S ratio in plant nutrition under the organic cultivation system. Vitamin C, ascorbic acid, dehydroascorbic acid and flavonol concentrations as well as tissue electrolyte leakage were all affected by the storage time and not by cultivation systems. Vitamin C concentration dramatically slowed down during the T 0 -T 7 period, while flavonols progressively increased by 1.5 times during storage, thus leading to an enhancement of total antioxidant capacity of the product. ‘Riccia di San Marzano’ compared to ‘Cima grande’ was richer in antioxidant compounds and, under organic cultivation system, also in nitrates. Stored ‘Riccia di San Marzano’ showed a decrease in nitrate concentration and an increase in antioxidant activity. With the organic farming, cima di rapa visual quality resulted improved both at harvest and after 7 days of storage, while after 14 days a high development of off-odors occurred. The choice of cultivation system seems not to have modified the antioxidant proprieties of raw or processed product. [ABSTRACT FROM AUTHOR]

'Wonderful' pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in a clean (sterilized) plastic containers. Fresh produce was then stored at 5±1 °C. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, taste, flavour, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (I.* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5±1 °C, with no visible decay and off-flavour development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5±1 °C. [ABSTRACT FROM AUTHOR]

This study evaluated efficacy of pressurized argon (Ar) treatments in preserving quality of fresh-cut cucumbers. Cucumber cubs were, respectively, treated with 0.5 MPa Ar, 1.0 MPa Ar, 1.5 MPa Ar and 1.5 MPa air for 1 h at 20 °C and without pressurized treatment (control) and then stored at 4 °C and 90 % relative humidity (RH) for 12 days. Physiological, textural, chemical, and microbial attributes were measured at 1-2-day intervals. Results indicated that pressurized Ar treatments inhibited respiration, water loss, softening, chlorophyll degradation, and color change. The treatments also reduced loss of ascorbic acid and soluble solids. Treated cucumbers carried significantly less microbial population as indicated by total plate counts of yeasts and molds. Therefore, it was concluded that pressurized Ar treatment was beneficial to preserve quality of fresh-cut cucumbers. [ABSTRACT FROM AUTHOR]

Highlights: [•] Effect of wounds, temperature and storage time on AsA recycling in spinach was studied. [•] AsA decreased after wounding and was higher in samples stored at 4°C compared to 20°C. [•] Expression of genes and activity of enzymes were generally consistent with AsA level. [•] APX activity increased after wounding. [•] AsA reduction is firstly affected by temperature and aggravated by wounding. [ABSTRACT FROM AUTHOR]

Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly obesity, diabetes, cardiovascular disease, and cancer; however, the presence of spines and glochids in the species' skin that easily stick into consumers' fingers has limited their consumption. For this study, white and orange Opuntia ficus-indica fruits from the Canary Islands (Spain) were minimally processed, packed in a passive atmosphere, and stored at 7 °C. The effects of peeling (by hand or with an electric peeler) and two micro-perforated films (90PPlus and 180PPlus) were evaluated. Changes in the quality parameters, gas composition, bioactive compounds, sensory features, and microbial safety of fresh-cut prickly pears were examined during 10 days of cold storage. Both varieties, hand-peeled and electrically peeled, were microbiologically safe (aerobic mesophiles < 7 log(CFU/g fresh weight)) and retained suitable nutritional quality after 8 days of storage. The yield was greater when fruits were electrically peeled than hand-peeled (70.7% vs. 44.0% and 66.5% vs. 40.8% for white and orange fruits, respectively). The concentrations of oxygen and carbon dioxide were above 15% and below 7.5%, respectively, in all the treatments over the shelf life. TSS decreased during storage independently of variety, peeling method, or film. Fructose was the most abundant sugar, followed by glucose and sucrose. The electric peeling machine improved not only the edible part of the fruit but also the contents of bioactive compounds, such as ascorbic acid and phenolic compounds. [ABSTRACT FROM AUTHOR]

Abstract: Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments and storage on total phenolics, antioxidant properties, and selected quality characteristics of mango cubes treated with: ascorbic acid + citric acid + CaCl2 (AA–CA–Ca), sodium acid sulfate (SAS), and 5-min infrared heat (IR-5). Phenolics content of the untreated cubes was 21.16 mg GAE/100 g on day-0, whereas treated samples had higher contents – 70.82, 40.58, and 25.98 mg GAE/100 g in AA–CA–Ca, SAS, and IR-5 samples, respectively. Similarly, antioxidant activities (ABTS, DPPH, FRAP, ORAC) generally increased with all treatments, this effect was more pronounced with AA–CA–Ca. Total phenolics and antioxidant activities were stable during 12-day storage at 4 °C. Cubes treated with AA–CA–Ca showed consistently better color and firmness than the control and other two treatments. Storage time and treatments showed a mixed trend on pH, soluble solids, acidity, and sugar-acid ratio. [Copyright &y& Elsevier]

Mango ( Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh-cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut cubes from 'Tommy Atkin' mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4-d intervals during 16-d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh-cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16-d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh-cut mangoes with minimal effect on the visual appearance. Practical Application: Various methods/treatments are in use for extending the quality of fresh-cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh-cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16-d storage. This is the first study reporting on the use of IR heat in fresh-cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh-cut mango cubes with minimal effect on the visual appearance. [ABSTRACT FROM AUTHOR]

Abstract: Broccoli (Brassica oleracea L. var. italica Plenck) is perishable and susceptible to senescence after harvest with symptoms of de-greening and quality deterioration. Combinations of different intensities of light exposure (24μmolm−2 s−1, 6μmolm−2 s−1, darkness) and storage temperatures (4, 7, 15°C) were applied to investigate their effects on fresh-cut broccoli shelf-life and sensory quality including color, texture, odor, and acceptance during storage. The combinations of 24μmolm−2 s−1 light exposure with 4 and 7°C storage temperatures delayed sensory quality deterioration and prolonged shelf-life for over 3d compared to other treatments. Considering cost savings, the combination of 24μmolm−2 s−1 light exposure with 7°C storage temperature was selected and subsequently employed to measure the influence of light exposure on fresh-cut broccoli nutritional quality associated with pigments, antioxidant power (AP), total phenols (TP), reduced ascorbic acid (AA), and fresh weight loss during 10d shelf-life with darkness as a control. A 24μmolm−2 s−1 intensity light exposure preserved higher levels of chlorophyll a, chlorophyll b, total chlorophyll, AP, TP, and AA throughout 10d shelf-life at 7°C compared to darkness. However, it accelerated fresh weight loss after 5d storage, which progressively increased over time. In conclusion, the combination of 24μmolm−2 s−1 intensity light exposure with 7°C storage temperature maintained quality and extended shelf-life of fresh-cut broccoli. [Copyright &y& Elsevier]

Abstract: When fresh-cut fruit and vegetables are subjected to pressurized argon treatments, the argon gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. In this study, fresh-cut green peppers were subjected to pressurized (2–6MPa) argon treatments for 1h. The untreated (control) and argon-treated samples were placed in polystyrene packaging with 5% O2 and 8% CO2 and then stored at 4°C and 90% RH for 12d. Various quality parameters of fresh-cut green peppers treated at 2, 4 and 6MPa of argon were compared with those of the control. Water loss, ascorbic acid loss, visual sensory quality, malondialdehyde (MDA), cell membrane permeability, cell protective enzyme activity and microbial quality were determined every 2d. Water mobility and loss of water in fresh-cut green peppers was greatly reduced by the pressurized argon treatment. Similarly, the loss of ascorbic acid, chlorophyll content and hue angle was also reduced during storage. The pressurized argon treatments were found to maintain the cell integrity by inhibiting an increase in MDA and membrane permeability compared to the control samples. The activities of catalase (CAT) and peroxidase (POD) were inhibited by the pressurized argon treatment. The treatment also reduced proliferation of spoilage microorganisms such as coliforms, yeasts and moulds. The fresh-cut green peppers treated by pressurized argon at 4MPa for 1h could be kept in a fresh-like condition for 12d at 4°C. [Copyright &y& Elsevier]

Abstract: Fresh-cut romaine lettuce (FRL) is susceptible to tissue browning and quality deterioration, and thus has short shelf-life. The effect of continuous high intensity light (HIL, 2500lx), low intensity light (LIL, 500lx), and darkness on FRL browning and quality was studied upon 7d cold storage. Changes in browning index (BI), browning-related enzyme activity, quinone, total phenol (TP), ascorbic acid (AA) content, antioxidant capacity (AC), and fresh weight loss were investigated. HIL significantly decreased BI and inhibited polyphenol oxidase (PPO) and peroxidase (POD) activities, and quinone accumulation. While HIL preserved more TP and AA content and resulted in higher AC value compared to darkness. Conversely, LIL induced PPO and POD activities as well as quinone generation, resulting in higher BI compared with darkness. Meanwhile, LIL induced low both TP content and AC value that contributed to low quality property. Both HIL and LIL notably increased PAL activity and fresh weight loss that progressively increased over time compared to darkness. Conclusively, HIL exposure effectively protected FRL from browning and quality decay by inhibiting browning-related enzyme activity and maintaining nutritional constituents during refrigeration. Industrial relevance: Romaine lettuce is consumers’ favorite leafy vegetable for its crispness, good aroma, tender appearance as well as high phytochemicals like phenolic compounds. However, by nature, romaine lettuce is very perishable and susceptible to quality decay and enzymatic browning. In current retail marketing, fresh-cut produce is unavoidably exposed to light conditions during its displayed shelf-life for consumers’ choice. This study investigated the effect of continuous high intensity light, low intensity light exposure and darkness on tissue browning and quality property of fresh-cut romaine lettuce. Result indicated that the high intensity light exposure was effective in inhibiting tissue browning and maintaining quality of fresh-cut romaine lettuce upon cold storage. The findings are innovative and very helpful for fresh-cut lettuce producers, distributors, and sellers to decrease the occurrence of undesirable color and nutrition changes by modifying light illumination during storage. [Copyright &y& Elsevier]

Abstract: Baby carrot is a very perishable product mainly due to the abrasion of the cylindrical carrot root segments. The influence of four different controlled atmospheres (CA) (air, 2 kPa O2 + 15 kPa CO2, 5 kPa O2 + 5 kPa CO2 and 10 kPa O2 + 10 kPa CO2) was studied to maintain quality and prolong the shelf life of baby carrots. Respiration rate (RR), the content of vitamin C, carotenoids and phenolics by HPLC as well as the sensory quality of baby carrots during storage at 4 °C were evaluated. The lowest RR was observed in baby carrots stored under CA containing the lowest O2 concentrations. Baby carrots under low O2 atmospheres preserved the highest vitamin C content, as well as the individual carotenoids. The wound-induced phenolic compounds, mainly trans chlorogenic acid, increased two fold in baby carrots stored under 5 kPa O2 + 5 kPa CO2. In general, CA maintained the overall visual quality of baby carrots up to 8 days. Controlled atmosphere of 5 kPa O2 + 5 kPa CO2 can be recommended as an optimum atmosphere to maintain quality of baby carrots, increasing bioactive compounds such as chlorogenic acid and avoiding anaerobic fermentation in case of temperature abuse. [ABSTRACT FROM AUTHOR]

This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters ( L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning agents can extend the storage time and maintain the quality of fresh-cut produce. Cassava starch and alginate coatings are alternative to preserve minimally processed pineapples without changing the quality parameters of fresh fruit. Thus, this study is useful for consumers and fresh-cut industry interested in knowing factors affecting shelf life and quality of fresh-cut pineapple. [ABSTRACT FROM AUTHOR]

Abstract: In order to investigate the effects of process severity, the influence of peeling methods of different severities on the retention of antioxidant phytochemicals in carrot disks was examined. Carrots were abrasion peeled using either fine or coarse carborundum plates or peeled manually using a hand-held peeler. They were subsequently cut into disks, packaged and stored for 8d at 4°C. Vitamin C (ascorbic acid and dehydroascorbic acid), total phenols, total antioxidants, total carotenoids, colour and pH were measured on production day and throughout the storage period. Antioxidants differed in their response to severity of processing. Initially, machine peeling resulted in a greater accumulation of phenolic compounds and increased total antioxidant activity compared to hand peeled carrot disks. However, at the end of storage no significant (P >0.05) effects of peeling method were observed on the levels of total phenolics and total antioxidants. Total carotenoids were also significantly affected by peeling method with hand peeled carrot disks having significantly (P ≤0.05) higher levels of total carotenoids than coarse peeled carrot disks throughout the storage period. Ascorbic acid was the antioxidant most affected by severity of peeling method. As severity increased there was greater loss of ascorbic acid. [ABSTRACT FROM AUTHOR]

The influence of washing treatment on the retention of key antioxidants in minimally processed iceberg lettuce was examined. Shredded iceberg lettuce was subjected to one of three washing treatments: a domestic wash (tap-rinsed), immersion in distilled water (water-dipped) or immersion in chlorinated water (chlorine-dipped). Lettuce was subsequently packed in oriented polypropylene bags and flushed with 100% nitrogen and stored at 4 °C. Vitamin C (ascorbic acid and dehydroascorbic acid), total phenols, total antioxidants, individual phenols, individual carotenoids, colour measurements and pH were quantified on production day and throughout the storage period (8 days). Different groups of antioxidants were found to differ in their response to washing treatments. No significant ( P > 0.05) effects of washing treatment were observed on total antioxidant activity, total phenolics and on the levels of individual phenolics (chicoric acid, chlorogenic acid and caffeic acid). Individual carotenoids were initially affected by washing treatment, with higher levels of lutein and beta-carotene retained with domestic washed lettuce. Ascorbic acid was the antioxidant most affected by washing treatments with domestic washing resulting in significantly ( P ≤ 0.05) higher retention of ascorbic acid throughout the storage period compared with the chlorine-dipped lettuce. [ABSTRACT FROM AUTHOR]

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period. [ABSTRACT FROM AUTHOR]

Abstract: Leaves of wild rocket (Diplotaxis tenuifolia (L.) DC.) are increasingly eaten alone or as part of mixed salads. This species contains a wide range of health-promoting phytonutrients including vitamin C and flavonoids. The effect of controlled atmosphere (CA) containing low oxygen and high carbon dioxide on the sensory and microbiological quality, flavonoids, vitamin C (ascorbic acid+dehydroascorbic acid; AA+DHAA) and antioxidant capacity evaluated by ABTS, DPPH and FRAP assays was studied. Rocket leaves stored in air were compared with those kept in 5kPa O2 +5kPa CO2, 5kPa O2 +10kPa CO2 and enriched air with 10kPa CO2 for up to 14 days at 4°C. After 10 days, the sensory and microbiological quality of samples stored in air were not commercially acceptable. On the contrary, CA of 5kPa O2 +10kPa CO2 maintained visual quality and controlled aerobic mesophilic and psychrotropic microorganisms as well as coliforms. The total flavonoid content of wild rocket was approximately 100mg 100g−1 fresh weight and remained constant during storage or even increased at the end of the shelf-life in CA, but it was degraded in those samples kept in air. In addition, AA was transformed into DHAA during storage, and the total content of vitamin C was higher in CA-stored samples than those kept in air. A decrease in the total antioxidant capacity was observed during storage and it was particularly marked in samples stored in air. A positive correlation was demonstrated between antioxidant capacity and vitamin C content, whereas a poor correlation was observed with total phenolics. Our data indicate that wild rocket leaves has potential as a good dietary source of phytonutrients when stored under optimal conditions. [Copyright &y& Elsevier]

Abstract: Respiration rate, sensory attributes, colour alterations, and water, chlorophyll and ascorbic acid contents were monitored during storage of shredded Galega kale (Brassica oleracea var. acephala DC.) at 20°C to define an adequate range of O2 and CO2 partial pressures for product preservation. Different low O2 and high CO2 atmospheres were tested. First, tolerance to low O2 partial pressures (1, 2, 3 or 21kPa O2 with balance N2) was tested. Quality retention was improved as O2 partial pressure was reduced and there was no induction of anaerobic respiration. Then, tolerance to high CO2 partial pressures (0, 10, 15 or 20kPa CO2 plus 21kPa O2 and balance N2) was tested. The high CO2 partial pressures extended the shelf life of the shredded kale and no symptoms of CO2 injury were detected. Finally, combinations of low O2 and high CO2 (1 or 2kPa O2 plus 15 or 20kPa CO2, with balance N2, and an air control) were analysed. No differences were observed among the different gas combinations. An atmosphere of 1–2kPa O2 plus 15–20kPa CO2 and balance N2 extends the shelf life of shredded Galega kale to 4–5 days at 20°C, compared with 2–3 days in air storage. Predictive models of chlorophyll a and b degradation as a function of time and gas composition were developed. [Copyright &y& Elsevier]

Polyphenol oxidase (PPO) from fresh-cut Chinese water chestnut (CWC) was extracted and the effect of citric acid on the PPO activity assayed. Citric acid at low concentrations stimulated PPO activity, but at 0.1 M or higher markedly inhibited the activity. On the basis of the inhibition of PPO activity in vitro, the use of 0.1 M citric acid for shelf life extension and quality maintenance of fresh-cut CWC was investigated. Fresh-cut CWC were dipped in a solution of 0.1 M citric acid, placed in trays over-wrapped by plastic films, and then stored at 4 °C. Changes in surface discoloration, eating quality and disease incidence were evaluated. Treatment with 0.1 M citric acid markedly extended the shelf life, inhibited surface coloration and disease development, and reduced the loss in eating quality associated with the contents of ascorbic acid and total soluble solid, titratable acidity and ascorbic acid. It is suggested that application of citric acid better maintained quality and extended shelf life of fresh-cut CWC. [Copyright &y& Elsevier]