Shelf Life Of Fresh-cut Fruits Research Articles

Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-l-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

Testing and Evaluation of Quality Changes of Treated Fresh-Cut Tropical Fruits Packaged in Thermoformed Plastic Containers

Abstract Fresh-cut fruit accounted for nearly $300 at retail in the U.S. in 2004, with projected sales ranging between $1 and $2 billion by 2008. The choice of packaging materials and the atmospheric conditions both inside and outside the package contribute significantly to the shelf-life of these products. This study evaluated quality changes such as firmness, color, total soluble solids (TSS), titratable acidity (TA), sensory quality, and microbial safety of fresh-cut mangoes, pineapples, melons, and mixes of these fruits. Chemical treatments to reduce browning, firmness loss, and decay for these fruits were also investigated. The most effective treatments for fresh-cut mangoes, pineapples, and melons were 0.1 M ascorbic acid, 0.2 M ascorbic acid, and 0.2 M ascorbic acid plus 0.2 M calcium chloride, respectively. These fresh-cut tropical fruits were packaged in three semi-rigid containers made of polyethylene terephthalate (PET), oriented polystyrene (OPS), and oriented poly(lactide) (OPLA). Gas composition in the package headspace and the time to reach steady-state conditions were observed to vary among fresh-cut packaging systems and affected their quality and shelf-life. The effects of package permeability, with regards to O2 and CO2, on quality and shelf-life of the fresh-cut products are discussed in this paper. Extended shelf-life was observed in fresh-cut mangoes, pineapples, and mixes packaged in PET due to reduced O2 and elevated CO2 atmosphere. Modified atmosphere of 6% O2 and 14% CO2 achieved in PET extended the shelf-life of fresh-cut pineapples from 6 to 13 days. The results suggest that shelf-life of fresh-cut fruit could be extended using appropriate semi-rigid containers.

Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

Whey permeate at different concentrations (0.5%, 1.5% and 3%) was used as natural sanitizing agent in the washing treatment of fresh-cut lettuce and carrots. These treatments were compared with a chlorine 120 ppm widely used in the industry. Microbiological, quality (colour changes, browning-related enzymes, headspace gas composition, textural changes and sensory analysis) and nutritional (ascorbic acid and carotenoids) markers were monitored over 10 days in fresh-cut lettuce and carrot packages stored at 4 °C. Whey permeate at 3% resulted in equivalent or better microbial load reduction than chlorine. Although lower concentration of whey permeate produced minor initial reduction, microbial counts at the end of the storage were below the recommended levels (10 8 CFU/g) for safety of fresh-cut vegetables. Sensory analysis panel considered all the samples of fresh-cut lettuce acceptable. However, in the sensory results the sliced carrots treated with 3% whey permeate and chlorine scored lower acceptability due to higher surface whiteness, although these samples had lower microbial loads. Three percent WP controlled the browning-related enzymes better than 0.5%, 1.5% WP and chlorine and consequently the browning. However, this reduction in browning-related enzymes did not result in a lower browning appearance to visual observation during the 10 storage days. The use of high concentrations of WP accelerated the loss of ascorbic acid and carotenoids. These results suggest that whey permeate could be a promising alternative to chlorine for sanitizing fresh-cut vegetables. Industrial relevance Many attempts have been made to increase the use of whey, a valuable by-product of cheese processing, and many attempts have been made to increase shelf life of fresh-cut fruits and vegetables. This paper takes an interesting approach by attempting to use whey permeate as antimicrobial agent. Whey permeate solution proved successful in controlling total counts via a washing step of fresh cut vegetables. Although this does not reduce the amount of whey released, it could provide use as antimicrobial prior to discarding.

Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe Melon

The effect on sensor The effect on sensor The effect on sensor The effect on sensor The effect on sensory attributes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fresh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pre-cut heat e-cut heat e-cut heat e-cut heat e-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors such as musty such as musty such as musty such as musty such as musty, sour, bitter, chemical and fer , chemical and fer , chemical and fer , chemical and fer , chemical and fermented. The study suggests that heat tr The study suggests that heat tr The study suggests that heat tr The study suggests that heat tr The study suggests that heat treatment would be useful in eatment would be useful in eatment would be useful in eatment would be useful in eatment would be useful in improving shelf life of fresh-cut fruit. improving shelf life of fresh-cut fruit. improving shelf life of fresh-cut fruit. improving shelf life of fresh-cut fruit. improving shelf life of fresh-cut fruit.