Shelf-life Of Fresh-cut Products Research Articles

A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration

The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.

Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage.

Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf-life of fresh fruits and vegetables is the application of edible coatings. The aim of this study was to investigate the effects of different coatings (alginate-based, cocoa-based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh-cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9 days at 6°C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu g-1 ). The bilayer coating represented the best solution in order to develop new ready to-eat-fresh oranges with both high textural and sensory attributes and prolonged shelf-life. © 2022 Society of Chemical Industry.

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables.

In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

Effects of pre- and postharvest lighting on quality and shelf life of fresh-cut lettuce

The effects of pre-and postharvest lighting on quality and shelf life of fresh-cut lettuce was investigated. Lettuce was grown under different light intensities (120 and 250 μmol m -2 s -1 PAR from fluorescent tubes) and quality at harvest and subsequent postharvest performance of intact leaves and fresh-cut product was monitored. Cultivation under high light prolonged the shelf life (dark storage) of both intact leaves and fresh-cut product (butterhead and iceberg lettuce). The improved shelf life was reflected in improved chlorophyll fluorescence values. Postharvest lighting of the fresh-cut product, at low intensities (7 and 30 μmol m -2 s -1 PAR from fluorescent tubes) considerably prolonged the shelf life of fresh-cut product (butterhead lettuce) compared to storage in darkness. This was reflected in higher overall visual quality values and delayed cut-edge browning. The applied light levels caused an 8 to 10 times increase in carbohydrate levels (sugars and starch) whereas carbohydrates decreased when the fresh-cut product was stored in the dark. Storage in light caused an increase in dark respiration leading to increasingly negative photosynthetic values. The prolonged shelf life of low light-treated samples is presumably related to the higher levels of sugar, counteracting starvation processes. Currently, it is not clear which processes are responsible for the sugar accumulation in lit samples. We hypothesize that, under low light conditions, sugars may be produced through the processing of chloroplast degradation products in the glyoxysome, subsequent production of malate and oxaloacetate and production of glucose through reversal of the glycolysis pathway (gluconeogenesis).

Thirty years of fresh-cut: strengths and weaknesses of a successful product

Fresh-cut products (FCP) business has globally grown rapidly in the last decades. The success of FCP is mainly due to their practicality. Being them ready to eat, they perfectly meet the needed of people living in industrialized countries where the frenetic rhythms of life reduce the time devoted to food preparation. FCP also maintain high nutraceutical values, not too far from those of fresh fruits and vegetables. Cutting process negatively influences the shelf life of FCP and the many efforts concentrated to counteract the losses of product. Here, we summarize the strength and weakness of FCP and some new strategies to preserve them. Finally, some achievements of our research team are reported, especially those focused on the strategies to preserve the nutraceutical value of some FCP, and others intended to control the browning phenomenon with particular attention to the role of endogenous ascorbate as browning-preventing compound.

Responses of Fresh-cut Watermelon to 1-Methylcyclopropene and CaCl2

Having been hold in 10 μL·L-1 1-MCP or air for 18 h, seedless watermelon (Citrullus lanatus Matsum and Nakai, cv. Millionaire) fruits were cut to obtain tissue cylinders which were rinsed with 2% CaCl2 or deionized water. Respiration rate, ethylene production, firmness, electrolyte leakage, total soluble solids, titratable acidity, microbial growth rates (aerobic bacteria and yeast counts), and activities of ACS, ACO, PLC, PLD, LOX were determined during 7 days at 10°C to investigate the effects of 1-MCP and CaCl2. Ethylene was not detected in cylinders, while wound-induced respiration rates increased over time. Although 1-MCP stimulated ACS activity, it completely inhibited ACO activity and lowered respiration rate. CaCl2 had little effect on ACS activity, but stimulated ACO activity and maintained tissue firmness throughout storage. 1-MCP abolished the effect of CaCl2 in retaining or stimulating PLC, PLD and LOX activities, but inhibited aerobic bacteria synergically with CaCl2. Results suggest that 2% CaCl2 stimulated activities of PLC, PLD and LOX, which are key enzymes catalyzing phospholipid degradation. Results also provide evidence indicating that 1-MCP counteracts CaCl2 in aspect of lipolytic enzymes through unknown mechanisms. Furthermore, we provide results that 1-MCP and CaCl2 have a synergic effect in inhibiting the growth of aerobic bacteria. We suggest that CaCl2 may be applied together with 1-MCP as a complex treatment to extend shelf life of fresh-cut products.