Abstract
This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at −2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.
Highlights
The noise was limited to 25 pA while it increased about three times when the circuit based on the TP4056 chip was connected
All experiments were conducted within a linear distance of 10 m and without infrastructural obstacles placed between the device and the personal computer used for monitoring and recording digital signals
Shelf-life extension has been the main goal towards fresh-cut produce since they were first proposed to consumers, while quality monitoring has often been subordinated to compliance with health standards
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Fresh-cut vegetables are widely consumed because they do not require preparation time, which make them perfectly compatible with the current timing of lunch breaks [1]. They undergo rapid and inevitable deterioration, which reduces their use and marketability to only a few days and always requires that they are processed, transported and stored in full compliance with the cold chain [2,3]. It is clear that the cutting procedure during fresh-cut processing induces oxidative stress with accumulation of reactive oxygen species (ROS) that accelerate the processes of senescence [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
