Skip to main content
Have a personal or library account? Click to login
Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears Cover

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 67 (2013): Issue 2 (April 2013)
By: ,  ,  ,   and    
Open Access
|Jul 2013
References

References

  1. Abbott, J. A., Saftner, R. A., Gross, K. C., Vinyard, B. T., Janick, J. (2004). Consumer evaluation and quality measurement of fresh-cut slices of ‘Fuji,' ‘Golden Delicious’, ‘GoldRush,’ and ‘Granny Smith’ apples.., 33, 127-140.
    Open DOISearch in Google Scholar
  2. Albanese, D., Cinquanta, L., Matteo, M. (2007). Effects of an innovative dip­ping treatment on the cold storage of minimally processed Annurca apples.105, 1054-1060.
    Open DOISearch in Google Scholar
  3. Auras, R., Harte, B., Selke, S. (2004). An overview of polylactides as pack­aging materials.., 4, 835-864.
    Open DOISearch in Google Scholar
  4. Arvanitoyannis, I.S., Kassaveti, A. (2007). In: Chiellini, E. (Ed.).(pp. 161­181). Cambridge: Woodhead Publishing, UK.
    Search in Google Scholar
  5. Barrett, D. M., Beaulieu, J. C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing.50, 369-389.
    Open DOISearch in Google Scholar
  6. Bico, S. L. S., Raposo, M. F. J., Morais, R. M. S. C., Morais, A. M. M. B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana.20, 508-514.
    Open DOISearch in Google Scholar
  7. Cheng, G., Duan, X., Jiang, Y., Sun, J., Yang, S., Yang, B. (2009). Modifica­tion of hemicellulose polysaccharides during ripening of postharvest ba­nana fruit.115 (1), 43^-7.
    Search in Google Scholar
  8. Corbo, M. R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B., Sinigaglia, M. (2009). Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches: A review.44 (2), 223-241.
    Open DOISearch in Google Scholar
  9. Dong, X., Wrolstad, R. E., Sugar, D. (2000). Extending shelflife of fresh-cut pears.65 (1), 181-186.
    Open DOISearch in Google Scholar
  10. Ferreira, D., Lopes da Silva, J. A., Conceicao Santos, G. P., Delgadillo, I., Coimbra, M. A. (2008). Effect of sun-drying on microstructure and texture of S. Bartolomeu pearsL.).226 (2), 1545-1552.
    Search in Google Scholar
  11. Gomes, M. H., Fundo, J. F., Santos, S., Amaro, L. A., Almeida, D. P. F. (2010). Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut ‘Rocha’ pear.58, 239-246.
    Open DOISearch in Google Scholar
  12. Hosoda, H., Inoue, E., Iwahashi, Y., Sakaue, K., Tada, M., Nagata, T. (2005). Inhibitory effect of sulfides on browning of apple slice.52, 120-124.
    Open DOISearch in Google Scholar
  13. Jeon, M., Zhao, Y. (2005). Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples.56, 165-176.
    Open DOISearch in Google Scholar
  14. Jeong, H. L., Jin, W. J., Kwang, D. M., Kee, J. P. (2008). Effects of anti-browning agents on polyphenol oxidase activity and total phenolics as related to Browning of Fresh-Cut ‘Fuji’ Apple.15 (1), 79-87.
    Search in Google Scholar
  15. Krasnova, I., Dukalska, L., Seglina, D., Juhnevica, K., Sne, E., Karklina, D. (2012). Effect of passive modified atmosphere in different packaging ma­terials on fresh-cut mixed fruit salad quality during storage.67, 1095-1104.
    Search in Google Scholar
  16. Lamikanra, O. (2002). Preface. In: Lamikanra, O. (Ed.).(pp. 277-282). Cambridge, UK Boca Raton, FL: CRC Press.
    Search in Google Scholar
  17. Lee, J. Y., Park, H. J., Lee, C. Y., Choi W. Y. (2003). Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents.36, 323-329.
    Open DOISearch in Google Scholar
  18. Lu, S., Luo, Y, Turner, E., Feng, H. (2007). Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices.104, 824-829.
    Open DOISearch in Google Scholar
  19. Mao, L., Lu, F., Wang, G. (2007). Application of 1-methylcyclopropene re­duces wound responses and maintains quality in fresh-cut apple.16, 111-115.
    Search in Google Scholar
  20. Montanez, J. C., Rodriguez, F. A. S., Mahajan, P. V., Frias, J. M. (2010). Modelling the gas exchange rate in perforation-mediated modified atmo­sphere packaging: Effect of the external air movement and tube dimen­sions.97 (1), 79-86.
    Search in Google Scholar
  21. O’Beirne, D., Francis, G. A. (2003). ReducingthepathogenriskinMAPpre- pared produce. In: Ahvenainen, R. (Ed.).(pp. 231-286). Cambridge, UK: Woodhead Publishing Limited.
    Search in Google Scholar
  22. Olivas, G. I., Mattinson, D. S., Barbosa-Canovas, G. V. (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples.45, 89-96.
    Open DOISearch in Google Scholar
  23. Oms-Oliua, G., Rojas-Graua, M. A., Gonzalezb, L. A., Varelac, P., Soliva-Fortunya, R., Hernando, M. I., Perez Munuera, I., Fiszmanc, S., Martin-Bellosoa, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review.57, 139-148.
    Open DOISearch in Google Scholar
  24. Oms-Oliu, G., Soliva-Fortuny, R., Martin-Belloso, O. (2008). Edible coat­ings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears.50, 87-94.
    Open DOISearch in Google Scholar
  25. Ozoglu, H., Bayindirli, A. (2002). Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents.13, 213-221.
    Open DOISearch in Google Scholar
  26. Perera, N., Gamage, T. V., Wakeling, L., Gamlath, G. S., Versteeg, C. (2010). Colour and texture of apples high pressure processed in pineapple juice.11, 39^-6.
    Open DOISearch in Google Scholar
  27. Perez-Gago, M. B., Serra, M., Del Rio, M. A. (2006). Color change of fresh-cut apples coated with whey protein concentrate-based edible coat­ings.39, 84-92.
    Open DOISearch in Google Scholar
  28. Pernice, R., Borriello, G., Ferracane, R., Borrelli, R. C., Cennamo F., Ritieni A. (2009). Bergamot: A source of natural antioxidants for functionalized fruit juices.112, 545-550.
    Open DOISearch in Google Scholar
  29. Platt, D. K. (2006). Biodegradable polymers. Market report, RAPRA Tech­nologies. A Smithers group Company. Retrieved 21 September 2012, from: doc/39018798/Biodegradable-Polymers.
    Search in Google Scholar
  30. Prasanna, V., Prabha, T. N., Tharanathan, R. N. (2007). Fruit ripening phe- nomena-an overview.4 (1), 1-19.
    Search in Google Scholar
  31. Pristijono, P., Wills, R. B., Golding, J. B. (2006). Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas.42, 256-259.
    Open DOISearch in Google Scholar
  32. Quevedo, R., Diaz, O., Cuqueo, A., Ronceros, B., Aguilera, J. M. (2009). Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* colour information from digital images.42, 1367-1373.
    Search in Google Scholar
  33. Rico, D., Martin-Diana, A. B., Barat, J. M., Barry-Ryan, C. (2007). Ex­tending and measuring the quality of fresh-cut fruits and vegetables: A re­view.18, 373-386.
    Open DOISearch in Google Scholar
  34. RoBle C., Gormley T. R., Buttler F. (2009). Efficacy of Natureseal® AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges.Spec. Issue, 62-67.
    Search in Google Scholar
  35. Rocha, A. M. C. N., Morais, A. M. M. B. (2003). Shelflife of minimally pro­cessed apple (cv. Jonagored) determined by colour changes.14, 13-20.
    Open DOISearch in Google Scholar
  36. Rodriguez-Aguilera, R., Oliveira, C. J. (2009). Review ofdesign engineering methods and applications of active and modified atmosphere packaging cystems.1, 66-83.
    Search in Google Scholar
  37. Rojas-Grau, M. A., Sobrino-Lopez, A., Tapia, M. S., Martkn-Belloso, O. (2006). Browning inhibition in fresh-cut ‘Fuji’ apple slices by natural antibrowning agents.71 (1), 59-65.
    Open DOISearch in Google Scholar
  38. Rojas-Grau, M. A., Soliva-Fortuny, R., Martzn-Belloso, O. (2009). Edible coatings to incorporate active ingredients to fresh cut fruits: A review.20, 438^47.
    Open DOISearch in Google Scholar
  39. Sandhya (2010). Modified atmosphere packaging of fresh produce: Current status and future needs.43, 381-392.
    Open DOISearch in Google Scholar
  40. Soliva-Fortuny, R. C., Grigelmo-Miguel, N., Hernando, I. (2002). Effect of minimal processing on the textural and structural properties of fresh-cut pears.82, 1682-688.
    Open DOISearch in Google Scholar
  41. Son, S. M., Moon, K. D., Lee, C. Y. (2000). Rhubarb juice as a natural antibrowning agent.65 (7), 1288-1289.
    Open DOISearch in Google Scholar
  42. Suttirak, W., Manurakchinakor, S., Walailak, J. (2010). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables.7 (1), 5-14.
    Search in Google Scholar
  43. Theerakulkait, C., Sukhonthara, S. (2008). Effect ofpineapple juice, pineap­ple shell extract and rice bran extract on browning prevention in banana(AAA Group) ‘Gros Michel’] Slices and Puree.42, 150-55.
    Search in Google Scholar
  44. Toivonen, P. M. A., Brummell, D. (2008). Biochemical bases of appearance and textural changes in fresh-cut fruits and vegetables.48, 1-14.
    Open DOISearch in Google Scholar
  45. Xiao, C., Liwei, Z., Wen, L., Xiaoyong, S., Yun, D. (2010). Combined action of pure oxygen pretreatment and chitosan coating incorporated with rose­mary extracts on the quality of fresh-cut pears.121, 1003-1009.
    Open DOISearch in Google Scholar
DOI: https://doi.org/10.2478/prolas-2013-0026 | Journal eISSN: 2255-890X (formerly 1407-009X) | Journal ISSN: 1407-009X
Journal RSS Feed
Language: English
Page range: 167 - 173
Published on: Jul 3, 2013
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Keywords:
ascorbic acid,
Japanese quince,
anti-browning,
pears,
biodegradable packaging
Related subjects:
Mathematics,
General mathematics

© 2013 Inta Krasnova, Lija Dukaļska, Dalija Segliņa, Inga Mišina, Daina Kārkliņa, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons License.

Volume 67 (2013): Issue 2 (April 2013)
Previous article
Next article