Relevant bibliographies by topics / Fresh-cut melon

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Fresh-cut melon'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Fresh-cut melon"

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UKUKU, DIKE O., GERALD M. SAPERS, and WILLIAM F. FETT. "ATP Bioluminescence Assay for Estimation of Microbial Populations of Fresh-Cut Melon†." Journal of Food Protection 68, no. 11 (2005): 2427–32. http://dx.doi.org/10.4315/0362-028x-68.11.2427.

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Estimation of microbial numbers in foods by conventional microbiological techniques takes days, so there is a need for faster methods that can give results in minutes. Research was undertaken to investigate the use of bioluminescent ATP determination and a firefly luciferase assay to estimate the initial population of aerobic mesophilic bacteria on fresh-cut melons immediately after preparation and during storage at 5 or 15°C for up to 12 days. Populations of aerobic mesophilic bacteria on fresh-cut cantaloupe prepared immediately from unsanitized whole melons averaged 3.42 log CFU/g, correspo
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Lin, Yilin, Jiamiao Hu, Shiyang Li, et al. "Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon." Molecules 24, no. 13 (2019): 2374. http://dx.doi.org/10.3390/molecules24132374.

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Fresh-cut fruits and vegetables are the main sources of foodborne illness outbreaks with implicated pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. This study aimed at investigating the influence of two key parameters (concentration of curcumin and illumination time) on the effects of curcumin-based photodynamic sterilization on the preservation of fresh-cut Hami melons. The results indicated that illumination with 50 μmol/L curcumin for 60 min using a blue LED lamp reduced the total aerobic microorganism count by ~1.8 log CFU/g in fresh-cut Hami melons. Bes
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Mannozzi, Cinzia, Virginia Glicerina, Urszula Tylewicz, et al. "Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage." Applied Sciences 11, no. 18 (2021): 8510. http://dx.doi.org/10.3390/app11188510.

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This study aimed at evaluating the effects of two coating application methods, spraying and dipping, on the quality of fresh-cut melons. An alginate-based coating containing both ascorbic and citric acid was applied at two concentrations (5% and 10%) with both methods on fresh-cut melon. The nutritional quality of the products was investigated during 11 days of storage at 10 °C. The suitability and adaptability of the applied coatings on the fruit were evaluated based on rheological and microstructural properties. Moisture, carotenoids, total polyphenols and ascorbic acid content were analyzed
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Leverentz, Britta, William S. Conway, Mary J. Camp, et al. "Biocontrol of Listeria monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin." Applied and Environmental Microbiology 69, no. 8 (2003): 4519–26. http://dx.doi.org/10.1128/aem.69.8.4519-4526.2003.

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ABSTRACT The fresh-cut produce industry has been the fastest-growing portion of the food retail market during the past 10 years, providing consumers with convenient and nutritious food. However, fresh-cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce. This is due to the higher availability of nutrients on cut surfaces and the greater potential for contamination because of the increased amount of handling. We found that applied Listeria monocytogenes populations survived and increased only slightl
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LEVERENTZ, BRITTA, WILLIAM S. CONWAY, ZEMPHIRA ALAVIDZE, et al. "Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study." Journal of Food Protection 64, no. 8 (2001): 1116–21. http://dx.doi.org/10.4315/0362-028x-64.8.1116.

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The preparation and distribution of fresh-cut produce is a rapidly developing industry that provides the consumer with convenient and nutritious food. However, fresh-cut fruits and vegetables may represent an increased food safety concern because of the absence or damage of peel and rind, which normally help reduce colonization of uncut produce with pathogenic bacteria. In this study, we found that Salmonella Enteritidis populations can (i) survive on fresh-cut melons and apples stored at 5°C, (ii) increase up to 2 log units on fresh-cut fruits stored at 10°C, and (iii) increase up to 5 log un
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Conte, Amalia, Carmela Scrocco, Incoronata Brescia, and Matteo Alessandro Del Nobile. "Different packaging strategies for fresh-cut ‘barattiere’ melon cultivar (cucumis meloL.)." International Journal of Food Science & Technology 44, no. 7 (2009): 1422–28. http://dx.doi.org/10.1111/j.1365-2621.2009.01973.x.

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UKUKU, DIKE O., and WILLIAM FETT. "Behavior of Listeria monocytogenes Inoculated on Cantaloupe Surfaces and Efficacy of Washing Treatments To Reduce Transfer from Rind to Fresh-Cut Pieces†." Journal of Food Protection 65, no. 6 (2002): 924–30. http://dx.doi.org/10.4315/0362-028x-65.6.924.

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Attachment and survival of Listeria monocytogenes on external surfaces (rind) of inoculated cantaloupe, resistance of the surviving bacteria to chlorine or hydrogen peroxide treatments, transfer of the pathogen from unsanitized and sanitized rinds to fresh-cut tissues during cutting and growth, and survival of L. monocytogenes on fresh-cut pieces of cantaloupe were investigated. Surface treatment with 70% ethanol to reduce the native microflora on treated melon, followed by immersion in a four-strain cocktail of L. monocytogenes (108 CFU/ml) for 10 min, deposited 4.2 log10 CFU/cm2 and 3.5 log1
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Mayen, Carlos, Maria I. Marshall, and Jayson Lusk. "Fresh-Cut Melon—The Money Is in the Juice." Journal of Agricultural and Applied Economics 39, no. 3 (2007): 597–609. http://dx.doi.org/10.1017/s1074070800023294.

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Fruit is an important component of the food industry in the United States, and “fresh-cut” products are an increasing portion of that consumption. We found that packaging and juice content played a significant role in the choices Indiana consumers made when purchasing fresh-cut melon products. Brand was not as important as the other fresh-cut melon attributes. Indiana consumers had a clear dislike for cup-shaped transparent packages compared with tamper-proof, bowl, and squared packages. However, they were willing to pay a premium for packages that have no fruit juices on the bottom.
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UKUKU, DIKE O., VLASTA PILIZOTA, and GERALD M. SAPERS. "Effect of Hot Water and Hydrogen Peroxide Treatments on Survival of Salmonella and Microbial Quality of Whole and Fresh-Cut Cantaloupe†." Journal of Food Protection 67, no. 3 (2004): 432–37. http://dx.doi.org/10.4315/0362-028x-67.3.432.

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Cantaloupe melon has been associated with outbreaks of salmonellosis. Contamination might be introduced into the flesh from the rind by cutting or by contact of cut pieces with contaminated rinds. Our objectives were to investigate the efficacy of hot water or hot 5% hydrogen peroxide treatments in reducing the population of native microflora and inoculated Salmonella on cantaloupe rind and transfer to fresh-cut tissue during cutting. Whole cantaloupes, inoculated with a cocktail of Salmonella serovars to give 4.6 log CFU/cm2 and stored at 5 or 20°C for up to 5 days, were treated with hot wate
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Tappi, Silvia, Giorgia Gozzi, Lucia Vannini, et al. "Cold plasma treatment for fresh-cut melon stabilization." Innovative Food Science & Emerging Technologies 33 (February 2016): 225–33. http://dx.doi.org/10.1016/j.ifset.2015.12.022.

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Dissertations / Theses on the topic "Fresh-cut melon"

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Ugarte, Sheila Dayanna Milan. "Antimicrobial activity of a chitosan edible coating added with trans-cinnamaldehyde against Escherichia coli and Listeria innocua in fresh-cut cantaloupe melon (cucumis melo L)." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8833.

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O consumo de frutas minimamente processadas tem crescido consideravelmente nos Ãltimos anos devido suas vantagens nutricionais e por estarem prontos para o consumo. PorÃm, a presenÃa de microrganismos patogÃnicos nestes produtos à um risco para a saÃde dos consumidores, pois sÃo consumidos crus. O foco principal desta pesquisa foi avaliar in vivo a eficiÃncia de uma cobertura de quitosana adicionada de trans-cinamaldeÃdo em melÃo (Cucumis melo L.) minimamente processado, sobre a microbiota prÃpria do melÃo e do melÃo inoculado com Escherichia coli (ATCC 25922TM) e Listeria innocua (ATCC 33090)
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Moreira, Samira Pereira. "Quality assessment and safety of fresh-cut melon coated in chitosan matrix added with microencapsulated bioactive extracted from byproducts of acerola." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14727.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The minimal processing of fruits and vegetables offers the consumer food fresh and practicality. However, these products rapidly lose quality after processing due to physical changes and their consequential biochemical reactions that can reduce the nutritional value and favours besides the growth of deteriorant and pathogenic microorganisms. Thus, this study aimed to develop a system of active packaging, consisting of an microencapsulated antimicrobial edible coating using chitosan added with bioactive compounds extracted from by
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Ugarte, Sheila Dayanna Milan. "Atividade antimicrobiana da cobertura comestível de quitosana adicionada com trans-cinamaldeído sobre Escherichia coli E Listeria innocua em melão cantaloupe (Cucumus melo, L.) minimamente processado." reponame:Repositório Institucional da UFC, 2012. http://www.repositorio.ufc.br/handle/riufc/17974.

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UGARTE, Sheila Dayanna Milan. Atividade antimicrobiana da cobertura comestível de quitosana adicionada com trans-cinamaldeído sobre Escherichia coli E Listeria innocua em melão cantaloupe (Cucumus melo, L.) minimamente processado. 2012. 96 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2012<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-27T13:37:34Z No. of bitstreams: 1 2012_dis_sdmugarte.pdf: 3028823 bytes, checksum: 631442b469207df51398ae6e1ded8c92 (MD5)<br>Approved for entry in
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Moreira, Samira Pereira. "Avaliação da qualidade e segurança de melão minimamente processado revestido em matriz de quitosana adicionada de compostos bioativos microencapsulados extraídos de subprodutos de acerola." reponame:Repositório Institucional da UFC, 2014. http://www.repositorio.ufc.br/handle/riufc/19969.

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MOREIRA, Samira Pereira. Avaliação da qualidade e segurança de melão minimamente processado revestido em matriz de quitosana adicionada de compostos bioativos microencapsulados extraídos de subprodutos de acerola. 2014. 166 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos)-Universidade Federal do Ceará, Fortaleza, 2014.<br>Submitted by Vitor Campos (vitband@gmail.com) on 2016-10-03T23:19:30Z No. of bitstreams: 1 2014_dis_spmoreira.pdf: 2559693 bytes, checksum: d4f3061bd25a32ab80831f9b6ec70674 (MD5)<br>Approved for entry into archive by Jairo Viana (jairo@ufc.br) on 2016-10-04T23:3
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Amaro, Ana Luísa Leite Fernandes. "Modulation of aroma volatiles and phytochemical quality of fresh-cut melon (Cucumis melo L.) by oxygen levels, 1-methylcyclopropene and lysophosphatidylethanolameine." Doctoral thesis, 2012. http://hdl.handle.net/10400.14/9740.

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Current fresh-cut technologies are effective in the effort of maintaining visual quality during the fresh-cut fruit supply chain. However, studies on extended shelf life based on appearance attributes or microbial stability have neglected the understanding of the effect of processing technologies and conservation techniques in the aromatic, nutritional, and functional properties of processed fruit. Three technologies were evaluated for their effects on quality of fresh-cut melon, with emphasis on aroma volatiles: oxygen levels, the ethylene action inhibitor 1-methylcyclopropene (1-MCP), and ly
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Gomes, Maria Helena Martins Teixeira. "Physiological bases of texture and color changes in fresh-cut fruit using pear and melon as model systems : implications for the development of technologies and processes." Doctoral thesis, 2011. http://hdl.handle.net/10400.14/8068.

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Book chapters on the topic "Fresh-cut melon"

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Rodov, Victor, and Ranjeet Shinde. "Fresh-cut fruits: Melons." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00039-9.

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Madrid, Manuel. "Subtropical fruits: Melons." In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-804599-2.00033-8.

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Journal articles
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