Relevant bibliographies by topics / Fresh-cut produce

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Fresh-cut produce'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "Fresh-cut produce"

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Watada, Alley E., and Ling Qi. "Quality of fresh-cut produce." Postharvest Biology and Technology 15, no. 3 (March 1999): 201–5. http://dx.doi.org/10.1016/s0925-5214(98)00085-4.

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Nicola, S., E. Fontana, C. Torassa, and J. Hoeberechts. "FRESH-CUT PRODUCE: POSTHARVEST CRITICAL ISSUES." Acta Horticulturae, no. 712 (June 2006): 223–30. http://dx.doi.org/10.17660/actahortic.2006.712.23.

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Wooster, Jeffrey J. "New Resins For Fresh-Cut Produce Packaging." Journal of Plastic Film & Sheeting 14, no. 1 (January 1998): 76–89. http://dx.doi.org/10.1177/875608799801400107.

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Almenar, E. "Recent developments in fresh-cut produce packaging." Acta Horticulturae, no. 1319 (August 2021): 13–26. http://dx.doi.org/10.17660/actahortic.2021.1319.2.

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Harris, L. J., J. N. Farber, L. R. Beuchat, M. E. Parish, T. V. Suslow, E. H. Garrett, and F. F. Busta. "Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 78–141. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00031.x.

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Parish, M. E., L. R. Beuchat, T. V. Suslow, L. J. Harris, E. H. Garrett, J. N. Farber, and F. F. Busta. "Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce." Comprehensive Reviews in Food Science and Food Safety 2, s1 (January 2003): 161–73. http://dx.doi.org/10.1111/j.1541-4337.2003.tb00033.x.

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O’Beirne, D. "Issues in ensuring safety of fresh-cut produce." Acta Horticulturae, no. 1209 (August 2018): 1–10. http://dx.doi.org/10.17660/actahortic.2018.1209.1.

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Wenzhong Hu and Yueming Jiang. "Quality attributes and control of fresh-cut produce." Stewart Postharvest Review 3, no. 2 (2007): 1–9. http://dx.doi.org/10.2212/spr.2007.2.3.

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Bagheri, Hadi, and Sepideh Abbaszadeh. "Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce." Journal of Food Quality 2020 (December 7, 2020): 1–8. http://dx.doi.org/10.1155/2020/8866369.

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In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
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Chen, Xi, and Yen-Con Hung. "Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties." Postharvest Biology and Technology 120 (October 2016): 10–15. http://dx.doi.org/10.1016/j.postharvbio.2016.05.007.

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

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Troya, Maria Rosa. "Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables." Texas A&M University, 2003. http://hdl.handle.net/1969.1/3929.

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Factors that affect liquid chemical intervention methods of controlling pathogens on fresh-cut produce were investigated. The relationship between produce tissue structure (intercellular space, cell size, and cell distribution) and the sanitizing effectiveness of liquid chemical treatment was studied. Experiments determined if sanitizer contact with bacteria could be improved through the use of surfactants and different application methods (drop application method, negative pressure differential, and sonication). To test these factors, a model sanitizer, H2O2, and a model microorganism: Salmonella Typhimurium, along with various fresh-cut produce (apple, pear, carrot, and potato) were tested. Microscopic analysis revealed a very complicated pore structure consisting of irregular capillaries. S. Typhimurium was found to survive in all produce tested, and washing did not significantly reduced inoculated bacteria regardless of the bacterial incubation time or produce type. The results showed that a 3% H2O2 solution reduced S. Typhimurium in produce and the solution’s efficiency varied in the following descending order: potato>apple>carrot>pear. In seven min treatments, bacteria were reduced by 2.5 CFU/ml in potato, 2.3 CFU/ml in apple, 1.5 CFU/ml in carrot, and 0.7 CFU/ml in pear. There was no direct evidence on how intercellular space, its percentage or cellular distribution and shape affected efficiency, but some possibilites were discussed. The rate and extent of liquid penetration, and how varying pore diameter in each cell or air space prevent complete chemical treatment penetration were also analyzed. It was determined that bacterial density has a slight effect in bacterial reduction but this depends on type of produce inoculated. The use of surfactants did not improve bacterial reduction in either washing or chemical treatments, and neither did the use of drop application method or temperature differential. On the other hand, applying the chemical treatment with a surfactant while using a sonicator did improve the treatment’s efficiency. This thesis provides a number of factors to be considered when designing a chemical treatment and a guideline for further research in areas such as rate and extent of liquid chemical treatment penetration into fresh-cut produce.
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Collazo, Cordero Cyrelys. "Novel preservation strategies for microbial decontamination of fresh-cut fruit and vegetables." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/663375.

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La bioconservació, així com els mètodes químics i físics, es van avaluar per controlar patògens de transmissió alimentària en productes vegetals mínimament processats. La investigació dels mecanismes d'acció de Pseudomonas graminis CPA-7 va revelar que la seva activitat bioconservadora s'exerceix a través de la combinació de la competència, el deteriorament de les capacitats de colonització dels patògens i l'activació de la resposta defensiva de l'hoste vegetal. Com enfocament físic, es va avaluar la llum ultraviolada C acoblada a immersió (WUV), en aigua i en àcid peroxiacètic (PAA), per descontaminar vegetals mínimament processats. WUV va reduir la microbiota nativa i els patògens inoculats del bròquil i de verdures de fulla, així com va millorar les propietats bioactives del bròquil. Una altra tecnologia física avaluada per a la descontaminació del bròquil va ser la llum polsada, sense mostrar idoneïtat. Finalment, es va avaluar la combinació de WUV, PAA i CPA-7 per a la descontaminació de verdures de fulla, millorant sinergísticament l'efecte inhibidor sobre el creixement de Salmonella enterica depenent de la matriu. En resum, la biopreservació i l’aplicació de WUV són tecnologies prometedores, alternatives al clor, que actuen a través de múltiples mecanismes i es poden implementar per millorar la qualitat microbiològica i les propietats bioactives dels productes mínimament processats.
La bioconservación, así como métodos químicos y físicos, se evaluaron para controlar patógenos transmitidos por los alimentos en productos vegetales mínimamente procesados. La investigación de los mecanismos de acción de Pseudomonas graminis (CPA-7) reveló que su actividad bioconservadora se ejerce a través de la combinación de la competencia, del deterioro de las capacidades de colonización de los patógenos y de la activación de la respuesta defensiva del hospedante vegetal. Como enfoque físico, se evaluó la luz ultravioleta C acoplada a inmersión (WUV), en agua y en ácido peroxiacético (PAA), para descontaminar vegetales mínimamente procesados. WUV redujo la microbiota nativa y los patógenos inoculados en brócoli y verduras de hoja, y además mejoró las propiedades bioactivas del brócoli. Otra tecnología física: la luz pulsada, se ensayó para la descontaminación del brócoli sin mostrar idoneidad. Finalmente, se evaluó la combinación de WUV, PAA y CPA-7 para la descontaminación de verduras de hoja. Esta estrategia mejoró sinergísticamente el efecto inhibidor de CPA-7 sobre el crecimiento de Salmonella enterica dependiendo de la matriz. En resumen, la biopreservación y la aplicación de WUV son tecnologías prometedoras, alternativas al cloro, que actúan a través de múltiples mecanismos y que pueden implementarse para mejorar la calidad microbiológica y bioactiva de los vegetales mínimamente procesados.
Biopreservation as well as chemical and physical methods were essayed to control foodborne pathogens in fresh-cut fruit and vegetables. The investigation of the action mechanisms of Pseudomonas graminis (CPA-7) revealed that its biopreservative activity is exerted through the combination of competition, the impairment of pathogen’s colonization abilities and the activation of the plant-host's defense response. As a physical approach, water-assisted UV-C (WUV) was evaluated, alone and combined with peroxyacetic acid (PAA), for the decontamination of fresh-cut vegetables. It was effective for reducing native microbiota and inoculated pathogens in fresh-cut broccoli and leafy greens, as well as for enhancing the bioactive content in broccoli. Another physical technology: pulsed light was essayed for decontamination of broccoli, showing no suitability. Finally, the combination of WUV, PAA and CPA-7 was evaluated for decontamination of leafy greens, showing a synergistic enhancement of the inhibitory effect of CPA-7 on S. enterica growth depending on the matrix. In summary, biopreservation and WUV are promising alternative-to-chlorine technologies, which act via multiple mechanisms, and can be implemented to improve the microbiological and nutritional quality of fresh-cut produce.
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Ghidelli, Christian. "EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES." Doctoral thesis, Universitat Politècnica de València, 2014. http://hdl.handle.net/10251/39104.

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Durante los últimos años la creciente demanda por parte del consumidor de alimentos frescos, de primera calidad y listos para preparar y servir, ha generado un cambio importante en la aplicación de técnicas de conservación de alimentos, abriéndose nuevas líneas en el mercado. Ante este reto, la industria ha respondido mediante la elaboración de productos minimamente procesados en fresco. Sin embargo, estos alimentos presentan una vida útil corta, principalmente debido a problemas de pardeamiento. La metodología para controlar este tipo de problema se basa en la utilización de antioxidantes y atmósferas modificadas con bajo nivel de O2. Sin embargo, la sola aplicación de estas tecnologías, en muchos casos, resulta poco efectiva para garantizar una vida útil adecuada del producto minimamente procesado. Por lo tanto, resulta necesario seguir estudiando en el desarrollo y aplicación de otras tecnologías que ayuden a mantener la calidad de estos productos durante periodos adecuados para su comercialización. En este proyecto, se pretende estudiar la efectividad de tratamientos antioxidantes con recubrimientos comestibles y el envasado en atmósferas modificadas `no convencionales¿, con el objetivo de reducir el pardeamiento enzimático en productos como alcachofa, berenjena, manzana y caqui minimamente procesados.
Ghidelli, C. (2014). EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/39104
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Alradaan, Ali. "DYNAMICS OF WASH WATER PARAMETERS IN THE SANITIZATION OF FRESHLY-CUT PRODUCE." Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1526384084438372.

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Siroli, Lorenzo <1984&gt. "Use of essential oils and biocontrol cultures for the improvement of shelf-life of fresh cut products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6278/.

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The demand of minimally processed fruits and vegetables has increased in the last years. However, their intrinsic characteristics may favor the growth of pathogens and spoilage microbiota. The negative effects on human health reported for some traditional chemical sanitizers have justified the search for substitutes to guarantee food safety and quality. In this work we have evaluate the potential of some essential oils and their components to improve the safety and the shelf life of Lamb’s lettuce (Valerianella locusta) and apples (Golden delicious). Moreover, the effects of selected lactic acid bacteria alone or in combination with essential oils or their components, on the shelf-life and safety as well as organoleptic properties of minimally processed products, were evaluated. Since the lack of knowledge of microbial cell targets of essential oils represent one of the most important limit to the use of these molecules at industrial level, another aim of this thesis was the study of the action mechanisms of essential oils and their components. The results obtained showed the beneficial effects of the natural antimicrobials as well as the selected lactic acid bacteria on minimally processed fruit and vegetable safety and shelf-life, without detrimental effects on the quality parameters. The beneficial effects obtained by the use of the selected biocontrol agents were further increased combining them with selected natural antimicrobials. The natural antimicrobial employed induced noticeable modifications of membrane fatty acid profiles and volatile compounds produced by microbial cells during the growth. The modification of the expression in genes involved in fatty acid biosynthesis suggesting that the cytoplasmic membrane of microbial cells is one of the major cellular target of essential oils and their components. The comprehension of microbial stress response mechanisms can contribute to the scaling up of natural antimicrobials and bio-control agents at industrial level.
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Dea, Sharon. "Establishment of favorable physical and environmental conditions for the optimization of the total product quality of fresh-cut 'Kent' mangoes." [Gainesville, Fla.] : University of Florida, 2009. http://purl.fcla.edu/fcla/etd/UFE0024924.

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Berno, Natalia Dallocca. "Processamento mínimo de cebola roxa: aspectos bioquímicos, fisiológicos e microbiológicos." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-10092013-155424/.

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A cebola (Allium cepa L.) é uma das plantas de maior difusão do planeta e apresenta grande importância mundial, não só em termos de produção, mas também de consumo. No Brasil, é a terceira hortaliça mais cultivada e seu consumo é feito principalmente in natura como condimento ou tempero. Os produtos minimamente processados vêm obtendo crescente participação no mercado de produtos frescos em função da praticidade que oferecem ao consumidor. No caso da cebola, o preparo do bulbo é o maior motivo de reclamações, já que por conter compostos voláteis causam irritação aos olhos e deixam odor característico na mão do manipulador. Seu processamento mínimo poderá aumentar seu consumo e ainda alcançar novos mercados por todo o País. Entretanto, para que isso ocorra é preciso estudar a fisiologia e o manuseio específico dessa hortaliça, de forma a compreender as principais alterações que ocorrem, além de métodos que possam reduzir mudanças que acelerem sua deterioração. Este trabalho teve como objetivo avaliar os aspectos bioquímicos, fisiológicos e microbiológicos da cebola roxa minimamente processada, utilizando diferentes temperaturas de armazenamento, combinadas com dois tipos de corte, e, posteriormente, diferentes embalagens, a fim de prolongar sua vida útil. No primeiro experimento foram testadas quatro temperaturas de armazenamento, 0, 5, 10 e 15°C, e dois tipos de cortes, cubos (10 mm aresta) e fatias (3-5 mm espessura), por 15 dias a 85-90% UR. No segundo, o corte que teve o melhor desempenho foi utilizado para testar diferentes embalagens: recipiente de polipropileno (PP), filme de cloreto de polivinila (PVC - 14 ?m), filme de PP (10 ?m) e filme de polietileno de baixa densidade (PEBD - 10 ?m). As cebolas foram armazenadas a 5°C e 85-90% UR, por 12 dias. Foram realizadas as análises de pungência e da quantificação de compostos fenólicos totais, antocianinas e de quercetinas, assim como a taxa respiratória, a composição gasosa no interior das embalagens, a coloração, o teor de sólidos solúveis, e de acidez titulável, o pH, os índice de ressecamento e deterioração, a incidência de podridões e as análises microbiológicas. Cebolas armazenadas a temperaturas de 0 e 5°C e cortadas em fatias apresentaram menor pungência, menores variações nos teores de compostos fenólicos, antocianinas e quercetinas, além de menores taxas respiratórias e manutenção dos aspectos físicos e da aparência. A utilização das diferentes embalagens pouco interferiu nos aspectos estudados, exceto no pH, ângulo de cor, concentração gasosa e aparência. Independente dos tratamentos e durante os períodos de armazenamento, houve alteração dos atributos estudados. A cebola minimamente processada teve maior vida útil quando armazenada a 0°C, associada ao corte em fatias. O recipiente de PP reduziu em 3 dias a vida útil da cebola roxa. Os filmes de PP e PEBD proporcionam maior qualidade fisiológica e visual por mais tempo.
The onion (Allium cepa L.) is a plant globally widespread and is important for both production and consumption. In Brazil, it is the third vegetable most produced and it is mainly consumed fresh and as condiment or seasoning. The minimally processed products have been increasing interest in the fresh product market due to the convenience offered to consumers. In the case of onions, the preparation of the bulb is the biggest cause of complaints, since it contains volatile compounds that cause irritation to eyes and gives the handler a characteristic odor in their hands. Its minimal processing may increase their consumption and still reach new markets around the country. To this end, it is necessary to study the physiology and the specific handling for this vegetable. Thus, to understand the changes occurring during the process as well as methods that may minimize such changes. This work aimed to evaluate the biochemical, physiological and microbiological aspects of purple onions minimally processed using different storage temperatures, combined with two cut types, and, subsequently, different packaging, in order to prolong its life. In the first experiment, four storage temperatures was evaluated (0, 5, 10 and 15°C), and two types of cut, being cubes (10 mm edge) and slices (3-5 mm thick). Product was storage during 15 days at selected temperatures and 85-90% RH. In second experiment, the cut that had best performance was used to test different packaging, being polypropylene (PP), polyvinyl chloride film (PVC - 14 ?m), PP film (10 ?m) and low density polyethylene film (LDPE - 10 ?m). The product was stored at 5°C and 85- 90% RH, for 12 days. To evaluate the shelf-life of the product was carried out analyzes of pungency and quantification of phenolic compounds, anthocyanins and quercetins, as well as respiratory rate, gas composition inside the package, the coloring, the soluble solids and titratable acidity content, pH, the rate of drying and deterioration, decay incidence and microbiological analyzes. Fresh-cut onions stored at temperatures between 0 and 5°C and cut into sliced showed low level of pungency, minor variations in the levels of phenolic compounds, anthocyanins and quercetins, and lower respiration rates and maintenance of the physical aspects and appearance. The use of different packaging interfered little in the variables studied, except for pH, hue angle, gaseous concentration and appearance. Regardless of treatments and periods of storage, there was a change of the attributes studied. The fresh-cut onion had longer life when stored at 0°C associated with cut into slices. The container of PP reduced in 3 days life purple onion. The films of PP and LDPE provide higher visual and physiological quality for longer time.
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Kadau, Renate. "Untersuchungen zu qualitätsbeeinflussenden, nacherntephysiologischen und phytopathologischen Prozessen bei Convenience-Produkten während der Kurzzeitlagerung am Beispiel von Spargel (Asparagus officinalis L.)." Doctoral thesis, Humboldt-Universität zu Berlin, Landwirtschaftlich-Gärtnerische Fakultät, 2005. http://dx.doi.org/10.18452/15327.

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In Deutschland nimmt der Anbau von Bleichspargel (Asparagus officinalis L.) sechzehn Prozent der Gesamtgemüseanbaufläche ein. Die Qualitätssicherung von Spargel, insbesondere aber von geschältem (Convenience-) Spargel stellt wegen der hohen Stoffwechselaktivität nach der Ernte eine Herausforderung dar. Insbesondere gilt es, die Textur und die Inhaltsstoffe vor qualitätsmindernden Veränderungen und verderbsförderndem Pilzbefall zu bewahren. Als Verpackung dienen in der Regel Folienverpackungen, die aber oft für das empfindliche Gemüseprodukt nicht geeignet sind. Daher wurde der Einfluss von unterschiedlichen Folienverpackungen (vier Polypropylenfolien, zwei biologisch abbaubare Folien und ein Oberflächencoating) mit unterschiedlicher Permeabilität für Sauerstoff und Kohlendioxid auf die Veränderungen der Qualitätsparameter ( Farbe, Textur, Frischmasse, Trockensubstanz, Gerüstkohlenhydrate ( Pectine, Lignin, Hemicellulose, Cellulose, Saccharose, Fructose, Glucose) von nicht geschälten und geschälten Spargel unmittelbar nach der Ernte und nochmals nach drei (bzw. vier) Lagertagen (2°C, 10°C, 20°C Lagertemperatur) ermittelt. Direkt nach der Ernte und nach drei Lagertagen wurde bei 10°C und 20°C Lagertemperatur die Kontamination mit Pilzen und der eventuell damit verbundene Gehalt an Fumonisin B1 geprüft. Die Lagertemperatur von 10°C (2 d Lagerdauer) erwies sich als geeignet zur Qualitätserhaltung von Convenience – Spargel. Bei 2°C und 20°C geschältem Spargel waren die Pectinfraktionen, bei nicht geschältem Spargel war der Hemicellulosegehalt Veränderungen unterworfen. Die Veränderungen dieser Qualitätsparameter waren mit den Veränderungen der Textur korreliert. Die Spargelspitze ist bei der Lagerung (2°C und 20°C) stoffwechselaktiver, als die restliche Spargelstange. Es zeigte sich, dass das Verhältnis von O2 zu CO2 (RQ) in der Verpackungsfolie signifikanten Einfluss auf die Qualitätsparameter von geschältem Spargel ausübte. Die geringsten stoffwechselphysiologischen Veränderungen wurden bei einem RQ von 0,65 festgestellt. Folienverpackungen mit RQ von 0,03-0,65 hatten sich für das endophytische Pilzwachstum als hemmend erwiesen. Das Mykotoxin Fumonisin B1 wurden in gesundheitlich unbedenklichen Mengen (< 1,67 mg * kg TS-1) in nicht gelagerten und in gelagerten Spargelstangen nachgewiesen.
The production area of white asparagus comprises 16 % of all vegetable crops in Germany. The economic important asparagus (Asparagus officinalis L.) is known for its high quality loss in postharvest. In order to protect convenience asparagus, i.e. fresh-cut peeled white asparagus from rapid deterioration in respect to phytopathological fungi, nutritive and sensory compounds the commercial use of film packaging might be an important tool. However, the film packaging materials used commercially do often not fulfil product physiological concerns. Therefore, the influence of different film packaging materials (four polypropylene-films, two biological degradable films and one coating) with different permeabilities for CO2 and O2 was investigated for unpeeled and peeled white asparagus during storage (2, 3, and 4 days) at temperatures of 2°C, 10°C, 20°C. Changes in the following quality attributes were studied: colour, texture, fresh weight, dry weight, structural carbohydrates (pectic substances, lignin, hemicellulose, cellulose), mono- and disaccharides (fructose, glucose, sucrose). Moreover, at harvest and after three days of storage the contamination with fungi and the content of the mycotoxin Fumonisin B1 was observed. The tests for contamination of fungi were conducted with slight nutrient agar (SNA) for seven days at 20°C under 14 h UV light and 10 h darkness (Nirenberg, 1976) Quality changes were most inhibited at a storage temperature of 10°C for two days. The ratio of O2 to CO2 (RQ) within the film packaging had a pronounced effect on the quality attributes of peeled asparagus. Changes in dry weight, fresh weight, lignin content were low at a RQ of 0,65 (P-Plus 2 film), whereas the water-soluble/insoluble pectin ratio (1 : 0,8) remained constant during the entire storage period. A low correlation was found between texture and hemicellulose, glucose, sucrose and the ratio of water-soluble to insoluble pectin. The meristematic zone of the asparagus tip revealed a higher metabolic activity than other morphological parts of the spear. Endophytic fungi, e.g. Fusarium spp., a precursor of mycotoxin, was found in control asparagus spears. During storage, the development of Fusarium spp. could be inhibited by all film packaging revealing a RQ of 0,003 - 0,65. The mycotoxin Fumonisin B1 occurred in all asparagus spears (control and stored spears), however the content (< 1,67 mg * kg TS -1) did not reach health risk threshold values.
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Broeker, Robin Gwen Salinsky. "The stability of Clostridium botulinum toxin type A on fresh and fresh-cut produce." 2005. http://purl.galileo.usg.edu/uga%5Fetd/broeker%5Frobin%5Fg%5F200508%5Fms.

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Thesis (M.S.)--University of Georgia, 2005.
Directed by Mark Harrison. Includes an article submitted to Journal of food protection. For abstract see http://getd.galib.uga.edu/hold5yr/broeker_robin_g_200508_ms/broeker_robin_g_200508_ms.pdf. Includes bibliographical references.
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SHAN, HSIAO SHU, and 蕭淑珊. "The effects of anti-bacteria and quality preservation of egg shell powder on the fresh cut produce." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/72680853190373032167.

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碩士
國立高雄海洋科技大學
水產食品科學研究所
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There were 6.5 billon egg and 480 thousand tons of egg shell were produced in 2010, according to the Council of Agriculture, Taiwan. Usually, egg shells are treated as waste. However, the composition of egg shell is similar to oyster shell and after high temperature incineration; the egg shell ashes dissolves in water should form a high alkali solution possessing antimicrobial abilities. Fresh cut produce has become a regular food item in nowadays life. However, there is no sterilizing procedure before consumption to avoid foodborne disease. Therefore, this research used egg shell powder to inactivate Salmonella enterica subs. Enterica serotype Typhimurium, Escherichia coli, Staphylococcus aureus and Vibrio parahaemolyticus on the fresh cut guava and lettuce. Two concentrations of egg powder suspension were used, 0.1% egg and 0.5%. In addition, reverse osmosis water and 200 ppm NaClO were used as negative and positive control, respectively. Bacteria were inoculated on the surface of guava and lettuce, after being dried, the fresh cut guava or lettuce were was washed by the 0.1% or 0.5% egg powder suspensions for 1 min. The result showed that both 0.1% and 0.5% egg shell powder solution were effective against Gram- negative bacteria E. coli, S. Typhimurium and V. parahaemolyticus, and V. parahaemolyticus was greatest decreased 1-2 log CFU/g (p<0.05). There was no significant difference with different egg shell solutions and 200 ppm NaClO with egg powder (p>0.05). The disinfecting ability was similar with egg shell powder, and 200 ppm NaClO solution was no significant difference. In addition, there were no remaining bacteria in the treated solution. Physical and cutting forces of the lettuce and cabbage increased after washing egg shell powder (p<0.05). Furthermore, egg shell powder maintained the breaking and cutting forces during storage. Less color and texture altered than negative control was observed, general reception was also significant higher than negative control, and (p<0.05). Results showed egg shell powder effectively inactivate the foodborne pathogens and maintain the sensory quality during storage.
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Books on the topic "Fresh-cut produce"

1

Review of the industry response to the safety of fresh and fresh-cut produce: Hearing before the Subcommmittee on Horticulture and Organic Agriculture of the Committee on Agriculture, House of Representatives, One Hundred Tenth Congress, first session, May 15, 2007. Washington: U.S. G.P.O., 2008.

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United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Fresh Cut Flowers and Fresh Cut Greens Promotion and Information Act of 1993: Report (to accompany S. 994). [Washington, D.C.?: U.S. G.P.O., 1994.

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United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Fresh Cut Flowers and Fresh Cut Greens Promotion and Information Act of 1993: Report (to accompany S. 994). [Washington, D.C.?: U.S. G.P.O., 1994.

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United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Fresh Cut Flowers and Fresh Cut Greens Promotion and Information Act of 1993: Report (to accompany S. 994). [Washington, D.C.?: U.S. G.P.O., 1994.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Specialty Crops and Natural Resources. Fresh Cut Flowers and Fresh Cut Greens Promotion and Information Act of 1993: Hearing before the Subcommittee on Specialty Crops and Natural Resources of the Committee on Agriculture, House of Representatives, One Hundred Third Congress, first session, on H.R. 1738, May 12, 1993. Washington: U.S. G.P.O., 1993.

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Gil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce. Elsevier, 2020. http://dx.doi.org/10.1016/c2015-0-02025-1.

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Gil, Maria Isabel, and Randolph M. Beaudry. Controlled and Modified Atmosphere for Fresh and Fresh-Cut Produce. Elsevier Science & Technology, 2020.

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9

R, Venkatesan, National Council of Applied Economic Research., and Agricultural & Processed Food Products Export Development Authority (New Delhi, India), eds. Product market strategy to maximise impact of air-freight subsidy in exports of fresh fruits & cut flowers. New Delhi, India: National Council of Applied Economic Research, 1996.

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Fresh Cut Flowers and Fresh Cut Greens Promotion and Information Act of 1993: Hearing before the Subcommittee on Specialty Crops and Natural Resources of the Committee on Agriculture, House of Representatives, One Hundred Third Congress, first session, on H.R. 1738, May 12, 1993. Washington: U.S. G.P.O., 1993.

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Book chapters on the topic "Fresh-cut produce"

1

Garrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6097-5_6.

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Garrett, E. H. "Fresh-cut produce." In Principles and Applications of Modified Atmosphere Packaging of Foods, 125–34. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-6252-5_6.

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Bhagwat, Arvind A. "Microbiological Safety of Fresh-Cut Produce: Where Are We Now?" In Microbiology of Fresh Produce, 121–65. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555817527.ch5.

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Gates, Roger. "Microperforated Films for Fresh Produce Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 209–17. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch10.

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Chuang, Kenny. "Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 57–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch4.

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Hentges, Dawn L. "Safe Handling of Fresh-cut Produce and Salads." In Food Safety Handbook, 425–42. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch24.

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Brendan A., Niemira. "Antimicrobial Application of Low-dose Irradiation of Fresh and Fresh-cut Produce." In Food Irradiation Research and Technology, 255–70. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118422557.ch14.

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González-Aguilar, G. A., S. Ruiz-Cruz, R. Cruz-Valenzuela, J. F. Ayala-Zavala, L. A. De La Rosa, and E. Alvarez-Parrilla. "New Technologies to Preserve Quality of Fresh-Cut Produce." In Food Engineering: Integrated Approaches, 105–15. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75430-7_6.

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Tapia, María S., and Jorge Welti-Chanes. "Hurdle Technology Principles Applied in Decontamination of Whole and Fresh-Cut Produce." In Decontamination of Fresh and Minimally Processed Produce, 417–49. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch24.

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Zhuang, Hong. "Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 148–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch8.

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Conference papers on the topic "Fresh-cut produce"

1

Huzayyin, O. A., M. S. El Morsi, M. A. Serag-Eldin, and M. F. El-Bedaiwy. "Prototype for Solar Powered Chip-Ice Production Facility." In ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-72510.

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Fishermen in highly isolated communities like Shallatin and Halayeb (Southern Egypt) suffer from the fouling of their catch before reaching the markets, due to the prevailing high ambient temperatures. Thus, they resort to block or crushed ice to cool their catch. Since fresh water is unavailable naturally, energy is needed to produce the fresh water from sea water, as well as to operate the chiller for ice production. Hence, employing solar energy as the sole source of energy for manufacturing ice, and producing the ice straight from saline water provides independence from both the electric grid and fresh water resources. A prototype solar powered facility for chip ice production from saline water has been designed, manufactured and erected in Shallatin for this purpose. The prototype, basically an ice production machine provides facilities for fish chilling and refrigeration compartments for vaccines, medicines and food products. The produced ice can be easily transported in to fishing boats in 10 kg plastic boxes that are easy to carry and handle. The prototype design employs many standard parts to cut costs and development time. Adequate ventilation with natural heat leakage to the cool surfaces of equipment (e.g. external surfaces of tanks and their piping) produces the desired room temperature without need for a fan coil unit, as discovered in actual implementation. The design should be applicable to all environments similar to Halayeb and Shellatin, which includes many places on the Red sea in the Gulf area and Africa. It is thus expected to be attractive for commercial exploitation in those places, and offers opportunities for local manufacturing and exportation of industrial products.
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.
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Essien, Effiong, Uchenna Onyejiaka, Stanley Onwukwe, and Nnaemeka Uwaezuoke. "Improving Water Injectivity Through Lateral Radial Drilling into the Reservoir." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/207194-ms.

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Abstract Poor formation permeability and near well bore damage may limit water injectivity into the reservoir in a water injection project. This paper seeks to evaluate the effect of radial drilling technique on water injectivity and oil recovery in water flooding operation. Radial drilling technology utilizes hydraulic energy to create lateral perpendicular small holes through the casing into the reservoir. The holes may extend to 100 m (330 ft) into the reservoir to access fresh formations beyond the near wellbore, and damage zone. A black oil simulator (Eclipse 100) was used to modeling a lateral radial drill from the borehole into the reservoir, and that of a conventional perforation of the wellbore respectively. A simulation study was carried out using various presumed radial drill configurations in determining injectivity index, displacement efficiencies, recovery factor and water cut of the process. The determined results were further compared with that of the conventional perforation process case respectively. The results show a significant improvement in water injectivity in radial drill case with the increasing length and number of radials as compared to the conventional wellbore perforation case. The determined Recovery factor shows a progressive increase with increase in the numbers of radials drilled, irrespective of the radial length. However, it was observed that, the more the number and length of the radials drilled in to the reservoir, the higher the water cut from producer wells. Radial Drilling Technology, therefore, has a promising potential to improving water injectivity into the reservoir and thereby optimizing oil recovery in a water flooding operation.
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Hamade, R. F., and I. S. Jawahir. "Core Drilling Versus Chisel Drilling With an Eye on Sustainability." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-10171.

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Drilling constitutes about 40% of all machining operations performed. In this perceptive paper, we take a fresh look at the process of drilling with an eye on sustainability. We first explore the cutting regimes along the classical, chisel-type drill’s cutting tip and look for the pressure coefficient distributions along the length of the lip. We then focus our attention on the outermost regions where mostly 2-D cutting takes place and leading to efficient machining. These regimes are those that core (periphery) drills cut through creating the hole by slicing through the hole perimeter while leaving the hole’s internal regions untouched. Several experiments and calculations were conducted with the results confirming that generated forces are smaller for periphery drilling as compared with chisel-type drilling. With the considerable energy savings either directly through cutting power or indirectly through reuse, it is proposed that traditional drilling are replaced by periphery drilling whenever feasible, e.g., drilling of through holes with relatively large diameters. This can be performed by tools that resemble the ‘core drill’ after being redesigned to address several potential processing drawbacks. Tremendous savings in power can be realized (including corresponding reduction in heat generation and tooling temperature) while yielding longer lasting tools as well as more durable products. Several other potential sustainability-related benefits are also realized.
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Martynenko, Alex, Ivanna Bashkir, and Tadeusz Kudra. "Electrically enhanced drying of white champignons." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7318.

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Effects of convective cross-flow of air in electrohydrodynamic (EHD) drying on drying rate of 5 mm slices of champignons have been investigated. Electro-convection issued from discharge electrode (42 needles arranged into 6×7 rows with 2×2 cm spacing, 18 kV DC voltage and 3.5 cm gap) provided average ionic wind velocity of 1.0 m/s flowing perpendicularly to the surface of champignons slices, while forced air stream at atmospheric pressure 1000 kPa, superficial velocity 1.0 m/s, temperature 22-24°C, and relative humidity 25-40%, was blown parallel to the surface of champignons slices. To study interactions between forced air cross-flow and electro-convection, the experimental protocol was designed, exploring three cases in various combinations: (1) Sole EHD, (2) air cross-flow, and (3) EHD with simultaneous air cross-flow. The case # 3 was found to be the most efficient, resulting in 10.2 g/h of water evaporation whereas drying rate was 6.6 g/h (# 1) and 3.6 g/h for (# 2). Such numbers imply that these effects are additive. In some combinations the effect of air cross-flow was the same (3.6 g/g), but electro-convection was significantly suppressed to 3.2 g/h likely because air stream removed surface water, which reduced charge transfer and electro-diffusion.In trials with different initial moisture content it was found that drying kinetics followed exponential decay in the wide range of initial moisture contents from 4.9 to 12.0 g/g (db). Drying rate due to forced air convection was found to be independent of moisture content, whereas drying rate due to electro-convection significantly depended on the moisture content. For example, the EHD drying rate of fresh-cut champignons slices with initial moisture content 10.74 g/g was 0.237 g/h, while the slices after two days in the cooler (initial moisture content dropped to 4.92 g/g) it was 0.418 g/h. Also, it was found that electro-convective drying could not remove all residual water. At the end of drying the equilibrium moisture content attained 0.2 - 0.3 g/g (aw~0.3).It appears that performance of EHD drying depends also on the product porosity as water can exist as free in open pores or be trapped in closed pores. In some experiments we observed rotation of champignon slices in the plane perpendicular to ionic wind. It happened at the end of drying when slices were light enough to be lifted by electrostatic force and dragged by the vortex. This phenomenon could be attributed either to the effect of DC electric field on polarized water molecules trapped in closed pores, or it could be electrostatic effect of ionic wind on charged porous body. Also, the hypothesis that EHD has both linear and rotational (vortex) components require further investigation.
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