Fresh-cut Research Articles

Characteristics of industrial cultivation and requirements to fresh cut flowers in the Russian Federation

Relevance. The specifics of the fresh cut flowers market in the Russian Federation is such, that 85-100% of the total volume of flowers sold is imported. The most popular flowers among Russian consumers are roses (up to 60% in the total share of fresh flowers), chrysanthemums and carnations, all of which require certain growing conditions. Recently, the market of local seasonal flowers has begun to develop, the main players in which are small farms or household plots. Material and methods. This article presents the data about market analysis of fresh cut flowers in Russia for the last five years (2015-2020). For this analysis were used the methods applied in economics. The main information database of this research includes data from official state statistics; open data from analytical centers; federal and regional regulations; data from the Federal agency for technical regulation and Metrology; reference materials of specialized data on research field; data from industry-specific portals; sites; articles and reviews written by producers of fresh cut flowers in Russia and worldwide. Results. Russia is one of the top six importers of fresh cut flowers in the world. The most popular flower among Russian consumers is a rose. There is not much suitable soil and climatic conditions in Russia for growing it on a commercial scale in the open ground. In 2018-2019 according to Rosstat data the number of flowers, grown for cutting in Russia, was estimated 263,3 billion pieces. However, now Russian flower producers are not able to meet domestic demand for fresh flowers, so there is no almost export.

Perceptions of Environmental Health and Willingness to Compost Fresh Cut Floral Waste by Retail Flower Shop Owners

In the United States there has been a push to convert industries to a more environmentally sustainable business attitude in recent years. Environmentally sustainable practices are not only good for the environment, but there is increasing evidence these practices lead to an increase in customer loyalty. The trend of self-regulation, willingly imposing more stringent environmental policies than required by the government, is progressing toward a time where environmentally friendly practices will be a competitive necessity for businesses to survive. The main purpose of this research was to investigate the perceptions of environmental health of retail flower shop owners and their willingness to recycle fresh cut floral waste produced at retail flower shops for use as compost and to determine if there is a statistical correlation between environmental awareness and willingness to compost fresh cut flower waste. A mailing list of retail florists from across the United States was compiled. A total of 1974 florists from all 50 states were sent a standardized e-mail explaining the purpose of the study. Embedded in the e-mail was a hyperlink that redirected willing respondents to the survey. Each person on the mailing list was emailed one time. Of the 300 retail florists who took part in the survey, a majority, 190 (63.33%), were ranked as having “high concern” for environmental health. A majority of florists 247 (82.33%) “agreed” or “strongly agreed” to collaborate with Master Gardener programs and other organizations if it meant they could recycle their floral waste through composting. Through the creation of industry- and state-sponsored certifications, florists could brand and promote their business as more environmentally conscious by composting their floral waste. This could possibly, in turn, stimulate sales and increase profit margins while having the added benefit of reducing the amount of waste entering landfills.

Effect of Some Antioxidant Agents on Quality Attributes and Storability of Fresh Cut Taro

Effect of Some Antioxidant Agents on Quality Attributes and Storability of Fresh Cut Taro

The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture.

The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.

Enriched makiang (Cleistocalyx nervosum var. paniala) seed extract and citric acid to control pathogenic bacteria and color of fresh cut cantaloupe

Consumers demand for good appearance and safe fresh-cut fruits without synthetic preservatives. Phenolic compounds from makiang seeds were extracted and applied as a natural preservative. Makiang seed extract (MKSE) was treated with 5 various amount of Diaion® HP-2MG, a macro porous resin, to enrich the phenolic compound content. The application of 0.375 g Diaion® to 1 mL of 12.5 mg mL−1 MKSE was suitable for adsorbing the phenolic compounds. The eluent of 70% ethanol was able to release phenolic compounds with the highest recovery rate (61.22%). After drying, the phenolic enriched MKSE (PMKSE) contained 97.24% phenolic compounds and 4.99% flavonoids. The antagonistic effect of the MKSE was increased with the enrichment of phenolic content. The fresh cut cantaloupe (FCC) soaked with 1MBC PMKSE reduced the number of bacterial count on FCC, but affected the FCC color. The equal volume of 3.13 mg mL−1 PMKSE and 6.25% citric acid (MC) could reduce the number of spiked E. coli on FCC to 1.66 log CFU g−1 and retard the growth of pathogenic bacteria without significantly change in color. The MC had a potential to be applied for maintaining the bacterial quality and color of fresh-cut produce and minimal processed foods.

Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage

Mulberry leaf polyphenols (MLP) with good biological activities have not been applied to the preservation of fresh-cut (FC) fruits and vegetables. In present study, MLPs (Jialing20 and Naxi) were firstly used as natural preservatives in FC cantaloupe to improve its quality. FC cantaloupes were treated with 5 mg mL−1 MLPs (Naxi and Jialing20) and stored at 25 °C for four days. MLP-treated samples exhibited significantly better retention in color, firmness, soluble solids content, titratable acidity, total phenolic content and weight compared with samples treated by sterile distilled water (p < 0.05). The ranking of antioxidant activity was: Naxi MLP-treated FC cantaloupes > Jialing20 MLP-treated FC cantaloupes > untreated FC cantaloupes, indicated by higher DPPH radical-scavenging activity and reducing power. MLP treatment inhibited bacterial growth, contributing to improving the safety of FC cantaloupes. The antibacterial activity of Jialing20 MLP was significantly higher than that of Naxi MLP, but the total phenolic content of Naxi MLP was significantly higher than that of Jialing20 MLP (p < 0.05). Five major monomers (gallic acid, chlorogenic acid, caffeic acid, rutin and isoquercitrin) were detected in Naxi and Jialing20 MLP by HPLC. Moreover, p-coumaric acid was detected only in Jialing20. The monomers of different contents in MLP could account for different antibacterial activities between Naxi and Jialing20 MLP. These results indicated that Naxi MLP could be valorized as a promising natural antioxidant and Jialing20 MLP as a natural antimicrobial agent inhibited foodborne bacterial pathogens growth. Hence, MLP improved the quality of stored FC cantaloupe and can be applied to preserve minimally processed fruit.

Sustainability Analysis of Active Packaging for the Fresh Cut Vegetable Industry by Means of Attributional &amp; Consequential Life Cycle Assessment

In order to enlarge the shelf life and avoid the waste of fresh-cut (FC) products, novel packaging techniques with antimicrobial properties have been proposed. In this work, we analyzed the potential environmental benefits of using films reinforced with bactericidal ZnO nanoparticles (NP) for FC produce packaging, when compared to the traditional polypropylene (PP) films. A biodegradable, polylactic acid (PLA) package and a non-biodegradable, polypropylene package, both coated with ZnO NP, were considered as novel technologies. The eco-profile of the considered alternatives was assessed via two life cycle assessments (LCAs). Firstly, an attributional LCA was performed in order to compare the materials in terms of their production and end of life (EOL) processes, allowing us to extend the conclusions to different food products. Secondly, a consequential LCA was performed taking into account the whole life cycle of the fresh vegetable, with special attention to the environmental implications of the produce losses among the chain. The uncertainties of the models were assessed via Monte Carlo approach. In both cases, the scenarios concerning the PLA and PP active packages with ZnO NP showed a better profile than the traditional techniques, specifically when considering the full supply chain of the FC vegetables in the consequential LCA. As agricultural production is the main contributor to the environmental impact of the cycle, the avoidance of wastes by extending the shelf life through the novel packages leads to the impact reduction of FC products.

A review on scope and potentiality of vertical farming in India

Continuous rising population is necessitating the maximization of food production per unit area i.e. productivity. There has been already well known different advance methods like aquaponics, nutrient film technique (NFT), aeroponics, etc. but they do not have that much good land utilization. So, to conciliate this land problem vertical farming was introduced. It utilizes the vertical unused space which or else left unused in other farming systems. This can also facilitates the peoples to get the fresh cut vegetables regularly. Moreover, nowadays peoples are showing their keen interest towards their health and to meet their healthy food requirements, salad vegetables are the best options as due to nutritional values. The vegetables have high number of health benefits. They are rich sources of minerals, vitamins and various bioflavonoids which are essential for the growth and development of human beings. The vegetables can also be eaten raw in form of salad. The vegetables are also suited best under this structure as these are short duration and provides high net returns. These can be grown by using various growing substrates viz. perlite, coco-peat, vermiculite etc. to enable fast growing and high yield.

Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad

The effect of Cold Atmospheric Plasma (CAP) on ready-to-eat (RTE), fresh cut, leafy rocket salad (ready-to-eat arugula leaves packed in pouches of 125 g) was investigated, aiming at quality retention and shelf-life extension. CAP was generated via a surface dielectric barrier discharge source and its efficiency on rocket leaves was evaluated at different processing times through microbial, texture, pH value and colour analyses. A reduction of 0.57 to 1.02 log CFU/g was observed for the total microbial load after processing times ranging from 5 to 20 min, respectively. A CAP processing time of 10 min was considered as optimum, for a sufficient reduction of the microbial load while maintaining colour and texture. The shelf-life of the optimum CAP-processed rocket stored at 2-9 °C was estimated through analysis of specific quality parameters. Pseudomonas spp. growth (higher count of approximately 7.0 log CFU/g) was considered to be the dominant deterioration factor. The shelf-life of the CAP-treated leafy rocket salad was estimated as 116, 84 and 55 h compared to 63, 57 and 37 h for the control samples after storage at 2, 5 and 9 °C, respectively. Industrial relevanceSpoilage of fresh-cut vegetables due to microbial growth has a significant economic impact causing food waste by reducing the shelf-life of the products and posing a risk for the public health through possible foodborne illnesses. As a result, there is a real need to seek for alternative methods for preservation of fresh produce. Cold Atmospheric Plasma technology could potentially be applied for microbial load reduction of leafy salads. The proposed protocol along with the device used for Surface Dielectric Barrier Discharge treatment, could be a potential solution for extending the shelf-life of significantly perishable fresh produce.

Isolation and characterization of LoAMS gene in anther development of lily (Lilium oriental hybrids)

ABSTRACT Lily is one of the most valuable fresh cut flowers in the world. However, pollen pollution brings inconvenience to retailers and consumers. Anther development is a complicated and precise process but much is unknown. In this study, the anther development key gene LoAMS was isolated from Lilium Oriental Hybrids cultivar ‘Siberia’. Phylogenetic tree analysis and multiple sequence alignment showed that LoAMS protein had a typical basic helix–loop–helix domain (bHLH), belonging to the MYC transcription factor family. Furthermore, the subcellular localization experiment revealed that LoAMS was a nucleus protein. Transcriptional activation assays showed LoAMS was a transcriptional activator with the transcriptional activation domain in the last 204 amino acids (338-541aa) of the C-terminal region. The real-time quantitative PCR showed that LoAMS was abundant in lily anthers. Two peak expressions of LoAMS appeared in the anthers of 3-cm and 10-cm flower buds, especially in the microspores of 10-cm flower buds. These data indicate LoAMS is an anther specific transcriptional activator that may contribute to lily molecular breeding in the near future.

Combination of Enrichment and PCR in Rapid Semi-Quantification of &lt;i&gt;Bacillus cereus&lt;/i&gt; in Fresh-Cut Vegetables

Combination of Enrichment and PCR in Rapid Semi-Quantification of &lt;i&gt;Bacillus cereus&lt;/i&gt; in Fresh-Cut Vegetables

EFFECIVENESS OF SOME AROMATIC OILS TREATMENTS ON QUALITY CONSERVATION OF PEPPERMEN FRESH CUT HERB UNDER COLD STORAGE

The effect of lavender, lemongrass and thyme volatile oils as a supplementary cold storage treatments on quality preservation of fresh cut herb of Menthe piperita L. , during storage for 15 days at 5°C and 7°C followed by 5 days at 20°C, as a marketing condition simulation, was evaluated during 2018 and 2019 seasons. Physical properties, chemical constituents, respiration rate and volatile oil contents were recorded. The results illustrated that discarded herb %, weight loss %, and external appearance (scale) were greatly affected by both factors of the study. The great effect in this respect was obtained with storage at 5°C than 7°C and the effect was also continuous during marketing period at 20°C. An evident decrease in discarded herb % and weight loss % were obtained due to the applied treatments, whereas external appearance values were higher with applied treatments than control during cold storage durations and marketing period. Aromatic oils treatments with 0.50% of lavender, lemongrass and thyme oils were effective than 0.25% of the three aromatic oils. However, chemical constituents i.e total chlorophyll, L-ascorbic acid and total phenols of fresh cut herb were scored highly increases by storage at 5°C than at 7°C storage conditions. Furthermore, The richest chemical constituents mentioned above were obtained with 0.50% of the three aromatic oils treatments and with superior for marketing durations for 5 days at 20°C. On contrary, total acidity of fresh cut herb recorded the minimum values with applied treatments than control (except the treatment of 0.25% thyme oil) during all cold storage durations and marketing period. On the reverse , electrolyte leakage and respiration rate values were controlled and minimized with the applied aromatic oils treatments under 5°C or 7°C cold storage conditions and followed by 5 days at 20°C as a marketing period. The decreases of both electrolyte leakage and respiration rate of fresh cut herb either with cold storage or due to the applied treatments are considered a good indicators to increase storage longevity and high quality. Meanwhile, volatile oil was greatly affected by both cold storage conditions and supplementary refrigeration treatments with lavender, lemongrass and thyme aromatic oils. Conclusively , it could be concluded that the peppermint fresh cut herb can be treated with lavender, lemongrass and thyme aromatic oils before storage at 5°C for 15 days , handling and marketing under 20°C to conserve the quality of the herb.

Mogućnosti i perspektive svježe narezanog voća i povrća na zagrebačkom tržištu

The fresh-cut fruits and vegetables (FCFV) are defined as products that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or pre-packaged to offer consumers a high nutrition, convenience and flavor while still maintaining its freshness. Fruits and vegetables (FV) are abundant with phytochemicals that indicate beneficial influence on human health when consumed frequently and as a part of daily diet. Healthy conscious consumers appreciate convenience of FCFV, but due to its extreme perishability sometimes their quality and safety may be questionable leading to its shortened shelf-life. Optimal processing as well as distribution conditions are imperative for prolonging their shelf-life. Hence, the prototype of vending machine (VM) for FCFV which could replace usual salad bars in food services and maintaining the highest hygiene criteria was constructed by funding of the BICRO-project and implemented at Faculty of Food Technology and Biotechnology University of Zagreb. In the first part of this study, performance of VM prototype in the cold storage of fresh-cut (FC) apple during 7 days was investigated and interest for FCFV by oral survey with Zagreb citizens was examined in the second part. Quality and sensory characteristics of FC apples stored in VM remained satisfactory for 4 days and microbial analysis showed that VM could provide a safe product for 7 days. Furthermore, the need for such device confirmed the tendency of consumers to choose their own FCFV combinations and purchase such products near the workplace. In general, market analysis proved increased consumers demand for FCFV.

What Can Danish Multicultural Children’s Literature and African American Children’s Literature Learn from Each Other?

In its pedagogical context, multicultural literature is defined as an instrument for multicultural education that seeks to include and raise the voices of historically silenced and invisible minorities in the school curriculum.The contemporary American definition of multicultural literature emphasizes #OwnVoices and elevates authentic stories from insider perspectives, while in Denmark, no clear line is drawn between the author’s background and the literary content when categorizing multicultural literature that depicts minorities’ experiences. In this article, an African American scholar and a Danish scholar will put Danish and African American children’s literary histories in dialogue with one another and ask what Danish multicultural literature can learn from existing definitions within American multicultural and African American children’s literature, formulated by Rudine Sims Bishop, Mingshui Cai, and Michelle H. Martin. They will also address what literary movements and practices might be adapted to facilitate a more welcoming space for minority stories in Danish literature. In the United States, lively conversations are occurring about insiders vs. outsiders, #OwnVoices, and stereotypes; what are the implications for Danish children’s literature? The writers will analyze recently published works from each country that depicts the lives of minoritized people such as Özlem Cekic and Dorte Karrebæk’s Ayse får en lillebror (2018) and Derrick Barnes and Gordon C. James’s Crown: An Ode to the Fresh Cut (2017). This comparative analysis will highlight how marginalized and silenced voices bring new perspectives and fresh ideas into the cultural conversations of each country that would otherwise go unrepresented in children’s literature.

Effectiveness of Hot Water Treatment Incorporated with Calcium Ascorbate on Maintenance of Physiological and Sensory Qualities of Fresh-Cut Ripe Mango cv. Nam Dok Mai

Previous study revealed that hot water treatment (HT) at 50°C for 30 min of whole mango fruit before fresh cut process can maintain the quality of fresh cut mango. In this study the combination of HT before fresh cut process and calcium ascorbate dip at post-fresh cut process was investigated. Ripe mangoes cv. Nam Dok Mai were dipped into hot water (HT, 50°C for 30 min) then mangoes were peeled and cut into fresh cut mangoes. They were dipped into 2% w/v aqueous calcium ascorbate (CaAs). Non-calcium treated fresh cut mango was used as the control set. Both of CaAs and control treatment were stored at 4 °C for 6 days. Changes in color of fresh cut surface mango, browning occurrence, sensory acceptance was evaluated. Polyphenol oxidase (PPO) activity was measured. CaAs treatment maintained color changes expressed as L* and Hue angle compared to control (HT). CaAs dips inhibited PPO activity resulting in browning reduction and high acceptance of sensory evaluation. The combination of HT of whole fruit and CaAs dips of fresh cut mango extended the overall quality to 6 days compared to 3 days for mango heated with HT but not dipped into CaAs. CaAs also showed the higher firmness than control sample. The combination of HT at 50°C for 30 min of whole fruit followed by 2% CaAs dip of fresh cut mango can preserve the quality of fresh cut mango during storage.

Legal regime for natural resource management in Mexico

The subject of this article is the legal regime for natural resource in the United Mexican States. The author examines the system and structure of government branches in the area natural resource management. Special attention is given to the questions of ownership of the subsoil, allocation of powers for their administration to the federation, and foreign investment to fuel and energy complex of Russia. The object of this research is the relations in the area of natural resource management in Mexico. The author describes the users of subsoil and the procedure of accessing natural resource management, addresses the questions of taxation with regards to usage of mineral deposits, traces the trends in Mexican natural resource law in part of regulating the development of strategic sites. The main conclusion consists in the statement that constitutional consolidation of ownership of the mineral resources along with natural resources, and the authority of their management allocated to the &amp;ldquo;center&amp;rdquo; in federate and confederate states meets rather national interests and ensures protection of economic grounds of the country, security and inviolability of the constitutional order. The scientific novelty of this work consists in demonstration to the audience of &amp;ldquo;cross-section of the side track of the Mexican tree of natural resource law". The &amp;ldquo;rings on a fresh cut&amp;rdquo; give an idea on the development of this branch of law, its current state, &amp;ldquo;vectors for expansion&amp;rdquo;, as well as possess substantial originality. The author suggests &amp;ldquo;nationalization of natural resource management&amp;rdquo; within the framework of its pursuit of factual Unitarianism, leaving de jure federalism as an opportunity for historical reunification with the lost territories.

Application of microemulsions as coating in fresh cut strawberries.

The objective of this study was to evaluate microemulsions as a protective coating for fresh cut (FC) strawberries. The effectiveness of the coating was evaluated by physicochemical, fungal deterioration, and sensorial analysis. The fruits were processed and submitted to different treatments: control (T1); microemulsion with citronella oil (T2); pure microemulsion (T3); microemulsion with avocado oil (T4), and emulsion containing Tween® 20 and avocado oil in water (T5). The loss of mass, deterioration by fungi, color, and anthocyanin content were evaluated. Sensory analysis was carried out for appearance, brightness, color, and odor. Of all the evaluated coatings, conservation of FC strawberries was the highest with T5, wherein the evaluated sample exhibited reduced loss of mass and deterioration by fungi, minimal changes in physical appearance, and highest anthocyanin content. The avocado oil-containing microemulsion reduced deterioration by fungi, while the microemulsion with citronella essential oil maintained tonality of the fruits and preserved anthocyanins. This study has significantly contributed to the limited literature-based information available about MEs in the food.

Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches

Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf life after a fresh cut due to enzymatic browning as well as the stone cavity collapse. The present investigation aimed to determine the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed refrigerated (MPR) peaches. Fruits were cut into halves and subjected to osmotic dehydration using sucrose solution (40%) at ambient temperature (25-30oC) for 4 hours. The pH of the syrup was adjusted with citric acid to 3.60. Potassium sorbate (0.75%), sodium bisulphite (0.45%) and ascorbic acid (0.50%) were then added to the syrup. Afterward, peaches were drained, packed under vacuum and stored at 4±1oC. Physicochemical analysis (total soluble solids, pH, total acidity, color parameters total, phenols, total sugars, and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During 60 days of storage, a decrease in pH, ascorbic acid (mg/100g), color (L* value) and sensory characteristics were observed. From the results obtained it was revealed that the MPR peach-halves showed good overall acceptability up to 30 days of storage at refrigerated temperature (4±1oC).

The Application of Essential Oils in Edible Coating: Case of Study on Two Fresh Cut Products

Essentials oils (EOs) among the natural compounds have been extensively investigated in recent years because of their antimicrobial and antioxidant activities. Thanks to their active components EOs can be added directly to the food, incorporated into packaging material, or used in a separate emitter.

Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation

ABSTRACT The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC purple cabbage were found to be significantly prevented and inhibited, measuring from 0% and 5.92 mg CO2 kg−1 h−1 to 3.47% and 5.05 mg CO2 kg−1 h−1, respectively, at the end of storage, through the use of argon-MAP and shock-absorbing packing material during transportation. Furthermore, the contents of vitamin C (VC) and total soluble solids (TSS) also decreased in the FC cabbage, to 21.6 mg 100g−1 FW and 13.88%, respectively. Additionally, the polyphenol oxidase (PPO) activity and total phenol (TP) content of the treated purple cabbage were inhibited effectively. After storage for 20 days, the sensory comprehensive score, L*, a*, and b* values of the processing group 10 were 8.5, 6.82, 5.55 and 1.54, respectively. These results demonstrate that the combined treatment of argon-MAP and shock-absorbing transportation can be considered efficient in preserving the quality of FC purple cabbage during storage.