Fresh-cut Fruits Research Articles

Physiological and quality changes in fresh-cut mango fruit as influenced by cold plasma

In this study, fresh-cut (FC) mango cubes were treated with cold plasma (CP) at 75 kV for 3 min using a dielectric barrier discharge (DBD) generator and then stored at 15 °C for 4 d to simulate a shelf life, during which the quality parameters and related physiological metabolisms were evaluated. The results showed that CP treatment effectively delayed the declines in organoleptic and nutritional qualities in FC mangoes, as manifested by higher retentions of chromaticity parameters (L*, a* and b*), firmness, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio and carotenoids content in CP-treated samples during storage. CP treatment repressed the generation of reactive oxygen species (ROS) (O2-. and H2O2) and reduced the accumulation of malondialdehyde (MDA), thus reducing oxidative damage to FC mangoes. Inhibition of browning-related phenolic oxidation, as demonstrated by higher contents of total phenolics and flavonoids accompanied by lower activities of polyphenol oxidase (PPO) and peroxidase (POD), was noted in CP-treated FC mangoes compared to control FC fruit. CP treatment also maintained antioxidant capacity in stored FC mangoes by increasing the contents of ascorbic acid (AsA) and reduced glutathione (GSH) and enhancing the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR). In addition, CP treatment markedly inhibited the growth of total microbial counts, thus contributing to the improvement of edible safety in FC mangoes. The results suggest that CP treatment could be a promising preservation technology for improving the quality and extending the shelf life of FC mango fruit.

Combination of filtration and immunomagnetic separation based on real-time PCR to detect foodborne pathogens in fresh-cut apple

Rapid detection methods require pre-enrichment culture in order to detect low levels of foodborne pathogens. To rapidly detect foodborne pathogens, enrichment culture processes could be replaced. Filtration and immunomagnetic separation methods have been identified to effectively concentrate and separate target pathogens from foods. In this study, a combination of filtration and immunomagnetic separation (IMS) has enabled the rapid and sensitive detection of foodborne pathogens. The pretreatment method, including separation and concentration procedures, increased sensitivity 10–100-fold. The sensitivity of a combination method using filtration and IMS to detect Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium was 100–101 CFU/10 mL. In fresh-cut apples, IMS combined with filtration effectively improved the detection limit of real-time PCR to 2.70 × 101 CFU/g in E. coli O157:H7 and 1.80 × 102 CFU/g in Salmonella. The filtration simplified processing of large-volumes (250 mL) and effectively concentrated pathogens while decreasing immunomagnetic beads used in IMS. Bacterial concentration by IMS combined with filtration increased sensitivity 10–100-fold compared with control. In addition, the application of IMS effectively removed concentrated residual food material (10–15 mg/mL) after filtration, improving relative sensitivity. In conclusion, this method may detect foodborne pathogen in foods such as fresh-cut fruits in a more rapid and sensitive fashion than traditional culture-based methods.

Functionalized cellulose nanocrystal embedded into citrus pectin coating improves its barrier, antioxidant properties and potential application in food

Due to the hydrophilic of the pectin material, the coating has poor barrier properties and a negative preservation effect on fresh fruits. In this study, citrus pectin coating with improved barrier and antioxidant properties was prepared by embedding with functional cellulose nanocrystals (CNC). It was assessed that cellulose nanocrystals grafted with p-coumaric acid (CNC-P) were uniformly dispersed in the pectin matrix to improve coating barrier properties. The addition of 8 % CNC-P to the pectin coating led to a decrease in water vapor and oxygen permeability from the coating by 12.6 % and 22.3 %, respectively. Additionally, the grafted p-coumaric acid (PA) introduced antioxidant properties to the cellulose nanocrystals. The fresh-cut fruits preservation assay showed that the coating containing CNC-P exerted a stronger inhibition effect of the browning process within 8 h than other coatings. This study suggests that pectin coating embedded with CNC-P has the potential to be used in food packaging.

Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey

Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M1: HS+1% CA+1% AA were used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (∆E*ab), total phenolic and vitamin C content, and antioxidant capacity were evaluated on days 0 and 7 of storage at 1.5 °C. Mass transfer parameters were calculated. The best results were obtained with the M1 treatment. Vacuum-impregnated fresh-cut apples gained solids (3.3%) and weight (1.6%) and lost water (1.8%). The following modifications were observed on day 0: an increase of SS (26%), a reduction in firmness (14%), a slight color change (∆E*ab=3.3), a great increase in vitamin C content (31 times higher than in fresh-cut fruits) and increases in total phenolic content and antioxidant capacity (27% and 77%, respectively). On day 7 of storage, an additional reduction of firmness was observed, but the other attributes were maintained or increased. The M1 treatment is an appropriate alternative for processing fresh-cut apples and obtaining improved healthy attributes.

Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit

BackgroundPersimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated.ResultsOur results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds.ConclusionsThe obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

Effects of melatonin treatment on maintenance of the quality of fresh-cut pitaya fruit

The present work investigated the effects of different concentrations of melatonin (0, 50, 100, and 200 μmol L-1) on the quality and antioxidant activity of fresh-cut pitaya (Hylocereus undatus) fruits. Results revealed that melatonin treatments significantly increased the firmness, total soluble solids, and titratable acidity of post-harvest fruits, and inhibited the rate of weight loss. When compared with the control treatment, the application of melatonin maintained higher contents of vitamin C and total phenolics in fresh-cut pitaya fruits during storage. Melatonin also decreased cell membrane electrolyte leakage and polyphenol oxidase activity, with 100 μmol L-1 melatonin treatment showing the best effects. In addition, 100 μmol L-1 melatonin significantly increased the activities of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and peroxidase (APX), thus decreasing the accumulation of H2O2 and O2- during storage. Collectively, these findings indicate that melatonin treatment could contribute to delaying the ripening and senescence of fresh-cut pitaya fruits, and has potential application in the preservation of fresh-cut pitaya fruits during storage.

Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage

Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage

Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage

Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products. However, their shelf lives are brief due to their physiological changes and maturation. Therefore, this review includes information from the physicochemical, microbiological, nutritional, and sensory points of view on the deterioration mechanisms of fresh-cut fruits. In addition, updated information is presented on the different emerging technologies, such as active packaging (edible films, coatings, and modified atmospheres), natural preservatives (antioxidants and antimicrobials), and physical treatments (high hydrostatic pressure, UV-C radiation, and ozone). The benefits and disadvantages of each of these technologies and the ease of their applications are discussed. Having alternatives to preserve fresh-cut fruit is essential both for the consumer and the merchant, since the consumer could then obtain a high-quality product maintaining all its properties without causing any damage, and the merchant would receive economic benefits by having more time to sell the product.

Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality.

Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing.

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

Active alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl isothiocyanate, the characteristic odor compound of papaya fruit, ranged from approximately 10.0 μg/kg in fresh cut fruit to approximately 7.50 μg/kg in samples coated by alginate with hydroxyapatite/quercetin and 3.6 μg/kg in the fresh cut papaya without coating after 14 days of cold storage. The trials also indicated greater effectiveness of alginate coatings alone and with quercetin-glucoside in preserving the color of freshly cut papaya.

Prospects of mango fruit powder production at farm level and its utilisation during mango off-season in Ghana

Mango (Mangifera indica) is an important fruit served to customers as fresh-cut fruit, juice, ice cream and yogurts in many fruit juice joints, restaurants and hotels in Ghana. However, the crop’s highly seasonal and perishable nature is a challenge for food processors and farmers. Preservation of the fruit in dry particulate form can serve as a substitute in off-seasons. The study sought to determine mango fruit powder production prospects at the farm level and explore its potential use as a substitute during the off-season. Farmer groups and food enterprises were therefore interviewed. The study showed that Keitt and Kent varieties were the most cultivated varieties because of market demand and high yield. However, an average annual fruit loss of 29.8% at the farm level was observed. Postharvest extension delivery service to farmers is inadequate, and where available, frequency of contact is irregular. A limited number of farmers received training in fruit processing; and few were engaged in transformational value addition activities but were willing to add value through processing into powder. Probit regression analysis showed that a unit increase in training would increase transformational farm level value addition into mango fruit powder by 22.9%. The majority of the food enterprises source fruits within Ghana while 79% experienced mango fruit shortage in the off-seasons. Only a few of the enterprises used mango fruit-based substitutes to serve customers in off-seasons. Probit regression analysis showed that a marginal increase in processors’ use of substitute significantly (p≤0.05) increased willingness to use mango fruit powder as a substitute by 47%. The study has revealed that local production of mango fruit powder could serve as a substitute to fill the seasonal gap in mango supply and also reduce post-harvest losses.

Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview.

Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork continuum, effective control strategies are still being widely investigated. In that direction, the concept of hurdle technology involving a sequence of different interventions have been widely explored. Among those interventions, ultraviolet (UV) light alone or in combination with other treatments such as use of organic acids or sanitizer solutions, has found to be a promising approach to maintain the microbiological safety and quality of fresh and fresh-cut produce. Recent advances in using UV as a part of hurdle technology on the safety of fresh produce at different stages are presented here. Furthermore, this review discusses the mechanism of UV induced antimicrobial activity, factors that influence antimicrobial efficacy and its effect on produce. In addition, the challenges, and prospects of using UV irradiation as an intervention treatment were also discussed.

Ethylene pretreatment induces phenolic biosynthesis of fresh-cut pitaya fruit by regulating ethylene signaling pathway

Understanding the role of signals involved in wounding responses allows designing and improving preservation technology of fresh-cut products. The present work evaluated the role of ethylene as a signal molecule on phenolic biosynthesis induced by wounding in fresh-cut pitaya fruit at the physiological and gene expression levels. Ethylene pretreatment positively promoted the increases of phenolics and flavonoids of fresh-cut pitaya fruit by improving activities and relative gene expressions of the pivotal enzymes in phenylpropanoid pathway. It accelerated reactive oxygen species (ROS) production at the beginning of storage but caused lower ROS levels during the middle and later periods. Moreover, fresh-cut pitaya fruit pretreated with ethylene showed lower ethylene production rate in comparison with the control, but higher expression levels of ethylene receptor genes (HuETR1 and HuETR2), transcription factor genes (HuEIN3s and HuERF1s) and lower expression levels of the negative ethylene regulator HuCTR1s. On the contrary, the ethylene receptor inhibitor, 1-MCP pretreatment not only reduced the wound-induced phenolic accumulation, prevented the activation of ROS and phenylpropane metabolism, but also inhibited the up-regulation of HuETR1, HuETR2, HuEIN3s and HuERF1s. Taken together, our present work suggested that ethylene pretreatment induced phenolic biosynthesis in fresh-cut pitaya fruit by regulating ethylene signaling pathway.

Evaluation of edible coatings for microbiological and physicochemical quality maintenance of fresh cut papaya

Fresh cut fruits face more challenges owing to their more chances for microbial spoilage. Edible coatings can act as a barrier to keep their organoleptic quality intact and to control microbial spoilage. In the present study, six different edible coatings were evaluated for their antimicrobial efficacy over fresh cut papaya that showed coated samples have low microbial count as compared to uncoated samples. Alginate, pectin, and chitosan showed at par results in controlling microbial growth over FC papaya. However, pectin-coated FC papaya showed more significant results in terms of microbial inhibition and quality maintenance. Optimization studies revealed that FC papaya dipped in 1% w/v pectin for 3 min resulted in 5–6 days shelf life extension in contrast to uncoated sample. Shelf life studies showed that pectin-coated FC papaya stored under refrigeration can be consumed till 12th day with all its quality characteristics and microbial load under acceptable limits. Practical Applications Evaluation of different edible coatings over fresh cut papaya and optimization of coating conditions can help in developing a technology to extend the shelf life of fresh cut fruits. Edible coatings over fresh cut fruit is an interesting way to enhance the shelf life of fresh cut besides increasing its nutraceutical values. The developed protocol can help the fruit growers to opt for technology and to increase the fresh cut market in North India.

Improving Access to Export Market for Fresh Vegetables through Reduction of Phytosanitary and Pesticide Residue Constraints

The horticultural sector is a key contributor to Kenya’s gross domestic product through the export of fresh-cut flowers, fruits and vegetables to various niche markets. It employs over 350,000 people, while about six million depend on it. However, the sector is constrained by the strict technical and phytosanitary quality requirements set by the export markets. The phytosanitary concerns include the presence of pests and microbial contaminants, while the presence of chemical residues constitute the major technical challenge. These constraints cause the interception and rejection of produce at the export destinations. The fresh produce should be free of quarantine and regulated non-quarantine pests, pest damage, pesticides above the stipulated maximum residue levels (MRLs) and phytosanitary certification. This review discusses the following four-tiered approach to compliance with phytosanitary and pesticide residue requirements: (i) use of alternative pest management approaches, including biocontrol options, cultural and physical practices; (ii) collaboration among regulatory agencies, institutions, producers and regional countries in the enforcement of standards; (iii) investment in research and the adoption of innovative technologies; (iv) awareness creation and training of actors along the fresh vegetable value chain. It is envisaged that this approach will contribute to sustainable fresh vegetable value chains, leading to improved access to export markets, and increased export volumes and income to smallholder farmers and other actors in the fresh vegetable value chain.

Nano Coating of Aloe-Gel Incorporation Additives to Maintain the Quality of Freshly Cut Fruits

The edible coating is an environmentally friendly technology that is applied to fresh-cut fruit products. One of the natural ingredients that are potentially applicable is aloe-gel because it contains several functional components. The main advantage of aloe-coating is that additives can be incorporated into the polymer matrix to enhance its properties. Additives tend to improve the safety, nutritional, and sensory attributes of fresh fruits, but in some cases, aloe-coating does not work. Furthermore, particle size determines the effectiveness of the process on fresh-cut fruits. Aloe-gel nano-coating can be used to overcome the difficulty of adhesion on the surface of fresh-cut fruits. However, quality criteria for fresh cut fruit coated with aloe-gel nano-coating must be strictly defined. The fruit to be processed must be of minimal quality so that discoloration, loss of firmness, spoilage ratio, and fruit weight loss can be minimized. This study aims to discuss the use of nano-coating aloe-gel incorporated with additional ingredients to maintain the quality of fresh-cut fruits. It also examined the recent advances in preparation, extraction, stabilization, and application methods in fresh fruits.

Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15

Consuming fresh-cut fruits from online platform has become a common lifestyle in China, especially under the background of COVID-2019 pandemic. To investigate microbial safety of online fresh-cut fruits, pathogens were isolated and their antibiotic resistance was characterized. Results showed that Enterococcus faecalis, Enterococcus faecium, Morganella morganii, Klebsiella pneumoniae, Klebsiella aerogenes, Klebsiella variicola, Proteus mirabilis, Stenotrophomonas maltophilia, Microbacterium paraoxydans, and Achromobacter xylosoxidans were isolated from online fresh-cut fruits. These pathogens showed resistance to tetracyclines, aminoglycosides, beta-lactams, quinolones, macrolides, etc. After genome sequencing, antibiotic resistance genes lsa(A), tet(M), aph(3′)-IIc, aac(6′)-Ii, qnrD1, OqxA, bla(CMY), msr(C), sul2, dfrA14, mdf(A), etc. were identified in these pathogens. A novel bacteriocin GF-15 was used to control E. faecalis which occupied the highest abundance in online fresh-cut fruits. MIC values of GF-15 to E. faecalis strains were 8–16 μM. The growth of E. faecalis can be totally inhibited by ≥ 4 × MIC GF-15 treatment. GF-15 had bactericidal mode and damaged cell envelope of E. faecalis. Tracing by FITC labelled GF-15 showed that it located both on cell envelope and in cytoplasm. On cell envelope, GF-15 led to great pore-formation and strong membrane depolarization. After entering cytoplasm, it induced reactive oxygen species production.

Comparative proteomic analysis of wild-type and a SlETR-3 (Nr) mutant reveals an ethylene-induced physiological regulatory network in fresh-cut tomatoes

Ethylene plays a crucial role in regulating fruit ripening, quality, and defense response. However, the mechanism(s) responsible for wound-induced ethylene regulation of fruit physiology at a network level is unclear. We used mass spectrometry (MS) to identify differences in the physiological response between fresh-cut fruits of wild-type (WT) tomato and an ethylene receptor mutant (SlETR-3) (also referred to as Nr) during storage. We found that Nr mutants exhibited better appearance and quality, as well as higher ethylene levels during the first 3 d of storage at 4 °C. Thirty-seven (0 h), eighty-two (12 h) and twelve (24 h) differentially abundant proteins were identified between the fresh-cut slices of the two genotypes during storage at the designated timepoints. In particular, antioxidant enzymes, such as ascorbate peroxidase, glutathione S-transferase, and peroxiredoxin were highly expressed in WT fruit, which was associated with higher H2O2 production, and high levels of transcription of cell-wall degrading enzymes. Leucine aminopeptidase, a marker enzyme for response to wounding exhibited higher levels in the Nr mutant, which is consistent with its higher production of ethylene. Collectively, our results provide a deeper insight into the ethylene-induced physiological regulatory network that is activated in fresh-cut tomatoes.

Application of saponins extract from food byproducts for the removal of pesticide residues in fruits and vegetables

Vegetables and fruits may contain pesticides, leading to several health complications after long-term exposure. The food byproducts of soybean and camellia seed cake contain abundant saponins but are poorly utilized. This study aimed to investigate the capacity of soybean byproduct-extracted saponins (SBE) and camellia seed cake-extracted saponins (CSE) to remove pesticide residues in fruits and vegetables. Total saponin contents of soybean byproducts and camellia seed cake were 40.32 ± 1.50 mg/g and 216.49 ± 0.79 mg/g, respectively. Pesticide residues in field-sprayed fruits and vegetables were significantly dislodged by 0.1 mg/mL SBE- or CSE-assisted aeration washing processes compared to tap water and commercial detergent cleaning products. The results indicate that aeration combined with SBE or CSE is an effective technique for removing pesticide residues. In conclusion, these results provide compelling evidence that SBE and CSE are eco-friendly for washing pesticide residues off, and may be suitable for applying the fresh-cut vegetables and fruits industry.