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2003. Characteristics of fresh-cut honeydew (Cucumis x melo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging. Postharvest Biology and Technology 28: 349–359
"... Abstract Quality characteristics and physiology of fresh-cut honeydew cubes harvested in summer and winter were evaluated. Sanitized melon cubes were packaged and held at three different atmospheres; passively formed atmosphere (passive modified atmosphere packaging (MAP)), active flushing of packa ..."
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Abstract Quality characteristics and physiology of fresh-cut honeydew cubes harvested in summer and winter were evaluated. Sanitized melon cubes were packaged and held at three different atmospheres; passively formed atmosphere (passive modified atmosphere packaging (MAP)), active flushing of package with 5 kPa O 2 '/5 kPa CO 2 at packaging (active MAP), and perforated film package (PFP) and at three different temperature treatments; continuously at 5 or 10 8C or 2 days at 5 8C and transferred to 10 8C for a total of 11 days. Cubes of summer fruit had higher soluble solids content (SSC), respiration rate, and translucency than that of winter fruit. Translucency and off-odor were the main factors in deterioration of cubes. Cubes in active MAP had better color retention, reduced respiration rate and microbial population, and longer shelf-life than those in passive MAP, which was of better quality and had a longer shelf-life than cubes in PFP. The active MAP and 5 8C continuous was the best combination and the PFP and 10 8C continuous was the worst combination among the treatments for retaining quality and shelf-life of honeydew cubes. Quality attributes differed between cubes of fruit available in winter and summer, but the shelf-life was similar for both winter and summer cubes. #
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, 2011
"... iii The aim of this research was to examine the physiological and biochemical bases of color (enzymic browning) and textural changes, two of the main quality attributes limiting the storage life of fresh-cut fruit, and to evaluate the physiological response to current technologies, as modified atmos ..."
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iii The aim of this research was to examine the physiological and biochemical bases of color (enzymic browning) and textural changes, two of the main quality attributes limiting the storage life of fresh-cut fruit, and to evaluate the physiological response to current technologies, as modified atmosphere packaging and food additives. Two fruit species were selected as model systems: one highly susceptible to enzymic browning („Rocha ‟ pear), and another fruit whose shelf-life is limited by softening and juice retention but not does not undergo significant color changes (cantaloupe melon). The kinetics of respiration as a function of oxygen partial pressure was determined in pear and melon at four temperatures (0-15 ºC) to provide fundamental information to assess the potential benefits of modified atmosphere packaging (MAP), and to design MA packages. Respiratory parameters (maximum respiration rate and apparent Km) were derived from Michaelis-Menten kinetic models adjusted to the experimental data, and the effect of temperature on the respiration rate was modelled by exponential functions.
Quality evaluation of fresh-cut 'Pérola' pineapple stored in controlled atmosphere Ciência e Tecnologia de Alimentos Quality evaluation of fresh-cut 'Pérola' pineapple stored in controlled atmosphere Avaliação da qualidade do abacaxi 'Pérola' minimamente
"... Abstract The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut 'Pérola' pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peel ..."
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Abstract The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut 'Pérola' pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L -1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2: 15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O 2 :CO 2 , %) and air were used. The product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. Total and fecal coliforms were not detected. The fresh-cut 'Pérola' pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period. Keywords: Ananas comosus; minimal processing; gas mixture; quality; microbial growth. Resumo Procurou-se determinar a composição gasosa ótima para o armazenamento do abacaxi 'Pérola' minimamente processado, particularmente com relação à melhoria da qualidade visual e à redução do crescimento microbiano. Frutos previamente sanitizados foram descascados e fatiados manualmente. As fatias foram imersas em solução de NaOCl 20 mg.L -1 durante 30 segundos. Após período de repouso, para drenagem do excesso de líquido, foram acondicionadas em frascos de vidro herméticos conectados a um fluxcentro instalado em câmara refrigerada a 5 1 °C. As composições gasosas desejadas foram fornecidas continuamente, durante 12 dias, a partir de cilindros conectados ao fluxcentro.
Effects of 1-methylcylopropene (1-MCP) and Modifed Atmopshere Packing (MAP) on postharvest browning and microbial growth of loquat fruit
, 2011
"... "Champagne de Grasse " loquat fruits were initially treated with 0 (control), 312.5 ppb and 625 ppb of 1-methylcylopropene (1-MCP) for 6 h at 20°C. After 6 h, treated fruits were divided into the two main groups: within the fi rst main group, 1-MCP treated fruits were placed in Modifed Atm ..."
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"Champagne de Grasse " loquat fruits were initially treated with 0 (control), 312.5 ppb and 625 ppb of 1-methylcylopropene (1-MCP) for 6 h at 20°C. After 6 h, treated fruits were divided into the two main groups: within the fi rst main group, 1-MCP treated fruits were placed in Modifed Atmopshere Packing (MAP) and stored for 12 days at 5°C with 90 % of relative humidity (RH). Control fruits without exposure to 1-MCP were placed in MAP and maintained under the identical storage conditions. Within the second main group, 1-MCP treated fruits were subjected to two different storage temperatures. The fi rst were placed in trays and then kept for 12 days of storage at 5°C with 90 % of RH and the second group was stored for 9 days at 20°C with 60 % of RH. Similarly, the control not subjected to 1-MCP treatment was maintained under the same condition. Treatment groups and control were examined for the following parameters: the fl esh fruit fi rmness, total soluble solid (TSS) content, titratable acidity (TA), color value (L and Chroma), browning index and microbial quality. Unpacked 1-MCP treatments (312.5 and 625 ppb) improved the storage quality of loquat fruits, but, the most effi cient treatment was achieved with 625 ppb of 1-MCP. However, the com-bination of 1-MCP and MAP revealed a better effect on maintaining the fruit quality as indicated by the delay of softening, deterioration rates, TA, browning rate and the signifi cant inhibition of total aerobic mesophiles, psychrotrophic aerobic bacteria, yeast and molds during the whole storage period. The results indicated that the most effi cient application in all treatments was obtained using the combination of 1-MCP (625 ppb) with MAP at 5°C storage.
from ripe fruit treated with 1-methylcyclopropene
, 2005
"... This article was originally published in a journal published by Elsevier, and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s institution, for non-commercial research and educational use including without limitation use in instruction at your in ..."
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This article was originally published in a journal published by Elsevier, and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s institution, for non-commercial research and educational use including without limitation use in instruction at your institution, sending it to specific colleagues that you know, and providing a copy to your institution’s administrator. All other uses, reproduction and distribution, including without limitation commercial reprints, selling or licensing copies or access, or posting on open internet sites, your personal or institution’s website or repository, are prohibited. For exceptions, permission may be sought for such use through Elsevier’s permissions site at:
Combined effects of 1-methylcyclopropene, atmo nge b
"... The aim o, 1-MC shelf life of duct) a continuous flow of air or air +1L L C2H4. The combined effects of 1-MCP and CaCl2 dips (1 % for 2 min) and/or CA (3 kPa O2 + 10 kPa CO2) were also examined. The application of only 1-MCP before and/or after cutting did not have a significant effect on firmness a ..."
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The aim o, 1-MC shelf life of duct) a continuous flow of air or air +1L L C2H4. The combined effects of 1-MCP and CaCl2 dips (1 % for 2 min) and/or CA (3 kPa O2 + 10 kPa CO2) were also examined. The application of only 1-MCP before and/or after cutting did not have a significant effect on firmness and appearance quality during storage for up to 12 days at 5 ◦C. The exposure to a continuous flow of 1L L−1 C2H4 in air during storage did not increase the softening rate. 1-MCP applied before cutting or both before and after cutting of the strawberries increased respiration rates but reduced C2H4 production rates. Exposure to 1-MCP had a synergistic effect when combined with CaCl2 plus CA. The combined treatment
