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Miguel-Pintado C.,Agri Food Technological Institute of Extremadura INTAEX | Velardo B.M.,Agri Food Technological Institute of Extremadura INTAEX | Lozano M.R.,Agri Food Technological Institute of Extremadura INTAEX | Gonzalez-Gomez D.,Agri Food Technological Institute of Extremadura INTAEX | And 2 more authors.
Acta Horticulturae | Year: 2013

A growing body of research has shown that delayed cold storage extends peach and nectarine market life, since it delays chilling injury development and simultaneously improves sensorial quality. However, delayed storage is often accompanied by side effects, mainly fruit softening. On the other hand, precooling of horticultural products immediately after harvest has long been recommended to maintain a high level of quality that ensures customer satisfaction as it arrests the deteriorative and senescence processes. This work was carried out to evaluate the effect of forced-air precooling after delayed storage on stone fruit quality and market life. 'Rich Lady' peach and 'Siglo' nectarine, harvested at commercial maturity, were stored for 24 h at 20°C (delayed storage), followed or not by forcedair precooling (2-3 m s-1) at 0°C for 1 h, and then stored at 0°C and 85-90% relative humidity for 7, 14 and 21 days. Flesh firmness, colour (L*, C*, h°), soluble solids content and titratable acidity were assessed at harvest and after cold storage plus 1 day and 2 days of shelf life for peach and nectarine, respectively. Results showed that forced-air precooling after delayed storage did not retard softening and had no significant effect on the above mentioned quality parameters. Therefore, forced-air precooling had no beneficial effect on delayed stored fruit quality and market life. Source


Velardo B.M.,Agri Food Technological Institute of Extremadura INTAEX | Diaz M.G.R.,Agri Food Technological Institute of Extremadura INTAEX | Miguel-Pintado C.,Agri Food Technological Institute of Extremadura INTAEX | Lozano M.R.,Agri Food Technological Institute of Extremadura INTAEX | And 3 more authors.
Acta Horticulturae | Year: 2013

The aim of this work was to evaluate the effect of storage temperature on flesh firmness and bioactive compounds of six Japanese plum cultivars (two red, one yellow and three dark-purple). Flesh firmness, total phenolics, anthocyanin pigments, total carotenoid content and the total antioxidant activity were evaluated in all fruits at harvest and after storage at 0 or 5°C plus shelf-life. Fruits harvested at commercial maturity were stored at least 42 days at 0 or 5°C and this period increased depending on the storage potential of each cultivar. After storage, fruit was kept for 3-6 days at 20°C, according to the cultivar. Storage at 0°C maintained flesh firmness of all the studied plum cultivars in values "ready to buy", except 'Crimson Globe' and 'Golden Globe', which were not suitable for prolonged postharvest storage. In contrast, all cultivars exhibited excessive pulp firmness loss during storage at 5°C. With regard to the bioactive compounds evolution during storage, total phenolics and carotenoid content correlated with cultivar. However, a significant improvement in total anthocyanins of red and dark-purple plum cultivars was observed in fruit stored at 5°C. Total antioxidant capacity was also significantly higher in fruit stored under these conditions. In conclusion, the cultivars 'Black Diamond', 'Fortune', 'Larry Ann' and 'Angeleno' had commercial firmness values at the end of the long cool storage at 0°C. Moreover, they reached functional values higher than those recorded in fruits at the harvest time. On the other hand, the long postharvest storage at 5°C reduced pulp firmness of the fruits and had a negative influence on their fresh consumption; however, the amount of bioactive compounds found in the fruit stored under these conditions (5°C) was significantly higher. For this reason, these fruit could be suitable to elaborate manufactured products with high functional value. Source


Nogales-Delgado S.,Agri Food Technological Institute of Extremadura INTAEX | Fernandez-Leon A.M.,Agri Food Technological Institute of Extremadura INTAEX | Delgado-Adamez J.,Agri Food Technological Institute of Extremadura INTAEX | Hernandez-Mendez M.T.,Agri Food Technological Institute of Extremadura INTAEX | Bohoyo Gil D.,Agri Food Technological Institute of Extremadura INTAEX
Czech Journal of Food Sciences | Year: 2013

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4oC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product. Source


Nogales-Delgado S.,Agri Food Technological Institute of Extremadura INTAEX | Fernandez-Leon A.M.,Agri Food Technological Institute of Extremadura INTAEX | Delgado-Adamez J.,Agri Food Technological Institute of Extremadura INTAEX | Hernandez-Mendez M.T.,Agri Food Technological Institute of Extremadura INTAEX | Bohoyo-Gil D.,Agri Food Technological Institute of Extremadura INTAEX
Journal of Food Processing and Preservation | Year: 2014

A comparative study on different disinfection methods on the quality of minimally processed romaine lettuce is presented. The lettuce was processed in a clean room through the following steps: reception, cutting, washing, draining, rinsing, centrifugation and packaging. The processed lettuce was packaged at 4C in sealed polypropylene bags using passive modified atmosphere. Sensory attributes (general appearance, texture, color and browning), headspace gas composition, bioactive compounds (antioxidant activity, chlorophylls and vitamin C) and microbial counts were monitored. Lactic acid (2.5g/L) and the use of ultraviolet-C radiation in the washing water could be used as an effective sanitizer to reduce spoilage bacterial growth. Fresh-cut romaine lettuce was not adversely affected by the combined treatment and maintains all sensory, functional and microbial quality during a 9-day storage period at 4C. © 2014 Wiley Periodicals, Inc. Source


Miguel-Pintado C.J.,Agri Food Technological Institute of Extremadura INTAEX | Canada-Canada F.,Agri Food Technological Institute of Extremadura INTAEX | Fernandez-Leon A.M.,Agri Food Technological Institute of Extremadura INTAEX | Nogales S.,Agri Food Technological Institute of Extremadura INTAEX | And 3 more authors.
Acta Horticulturae | Year: 2012

In this study the combined effect of post-cutting dips and high pressure processing (HPP) or controlled atmosphere (CA) on colour and texture of 'Honey' halved-nectarines was assessed. After post-cutting dip in ascorbic acid 2% (w/v) solution (AA) and 2% ascorbic acid plus 1% calcium lactate solution (AA+Ca), halved-fruit were submitted to HPP (200 MPa, 3 min, 10°C) or stored under CA (10% O2 + 10% CO2). Then, fruit were refrigerated at 5°C and 85-90 % relative humidity, 30 days for HPP and 10 days for CA. After post-cutting dips, AA+Ca pretreatment was effective in maintaining colour and firmness as fruit showed a more yellowish and firmer flesh, however, its effect was negligible at the end of the storage either it was combined with HPP or CA. In HPP halved-nectarines, colour and texture modifications occurred within the first day whereas these quality parameters remained rather constant afterwards. After 10 days of storage, flesh whitening and high firmness retention were found in halved-nectarines either they were stored in air or CA. In addition, 'Honey' nectarine cultivar showed a low sensitivity to browning reactions and therefore it may be a good choice for fresh-cut fruit market. Source

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