Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots

Postharvest Biology and Technology

Volumn 40, Issue 1, 2006, Pages 34-40

  Lavelli, Vera ^a   Pagliarini, Ella ^a   Ambrosoli, Roberto ^b   Minati, José Luis ^b   Zanoni, Bruno ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Carrot; Microbial growth; Minimal processing; Sensory analysis; Storage stability; Whiteness index

Indexed keywords

BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 33645243924     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2005.12.004     Document Type: Article

References (23)

1. J. Aked Maintaining the post-harvest quality of fruits and vegetables W. Jongen Fruit and Vegetable Processing-Improving Quality 2002 Woodhead Publishing Limited Cambridge 119 146
2. C. Alasalvar, J. Grigor, D. Zhang, P. Quantick, and F. Shahidi Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties J. Agric. Food Chem. 49 2001 1410 1416
3. I. Babic, M.J. Amiot, C. Nguyen-The, and S. Aubert Changes in phenolic content in fresh ready-to-use shredded carrots during storage J. Food Sci. 58 1993 351 356
4. H.R. Bolin, and C.C. Huxsoll Control of minimally processed carrot (Dacus carota) surface discoloration caused by abrasion peeling J. Food Sci. 56 1991 416 418
5. F. Carlin, C. Nguyen-The, G. Hilbert, and Y. Chambroy Modified atmosphere packaging of fresh "ready-to-use" grated carrots in polymeric films J. Food Sci. 55 1990 1033 1038
6. L. Cisneros-Zevallos, M. Saltveit, and J. Krochta Hygroscopic coating control surface white discoloration of peeled (minimally processed) carrots during storage J. Food Sci. 62 1997 363 367
7. G. Giovanelli, V. Lavelli, C. Peri, and S. Nobili Variation in antioxidant components of tomato during vine and post-harvest ripening J. Sci. Food Agric. 79 1999 1583 1588
8. M.E. Guerzoni, A. Gianotti, M.R. Corbo, and M. Sinigalia Shelf-life modelling for fresh-cut vegetables Postharvest Biol. Technol. 9 1996 195 207
9. L.R. Howard, and T. Dewim Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots J. Food Sci. 61 1996 643 645
10. L.R. Howard, and L.E. Griffin Lignin formation and surface discoloration of minimally processed carrot sticks J. Food Sci. 58 1993 1065 1067
11. L.R. Howard, L.E. Griffin, and Y. Lee Steam treatment of minimally processed carrot sticks to control surface discoloration J. Food Sci. 59 1994 356 358
12. H. Izumi, A.E. Watada, N.P. Ko, and W. Douglas Controlled atmosphere storage of carrot slices, sticks and shreds Postharvest Biol. Technol. 9 1996 165 172
13. A.A. Kader, D. Zagory, and E.L. Kerbel Modified atmosphere of fruit and vegetables Crit. Rev. Food Sci. Nutr. 28 1998 1 30
14. D. Kammerer, R. Carle, and A. Schieber Characterization of phenolic acids in black carrots by high performance liquid chromatography/electrospray ionisation mass spectrometry Rapid Commun. Mass Spectrom. 18 2004 1331 1340
15. V. Lavelli, C. Peri, and A. Rizzolo Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase and copper-induced lipid peroxidation J. Agric. Food Chem. 48 2000 1442 1448
16. P. Li, and M.M. Barth Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots Postharvest Biol. Technol. 14 1998 51 60
17. H.J.H. MacFie, N. Bratchell, K. Greenhoff, and L.V. Vallis Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests J. Sens. Stud. 4 1989 129 148
18. R. Marchetti, M.A. Casadei, and M.E. Guerzoni Microbial population dynamics in ready-to-use vegetable salads Int. J. Food Sci. 2 1992 97 108
19. E. Pagliarini Valutazione sensoriale, aspetti teorici, pratici, metodologici 2002 Hoepli Milano
20. M. Riva, L. Piergiovanni, and A. Galli Valutazione della shelf-life di vegetali freschi confezionati preparati per il consumo Ricerche e innovazioni nell'industria alimentare. Atti del IV Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), vol. IV 16-17 September, Cernobbio, Italy 1999 207 222
21. S.T. Talcott, and L.R. Howard Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds J. Agric. Food Chem. 47 1999 1362 1366
22. S.T. Talcott, L.R. Howard, and C.H. Brenes Factors contributing to taste and quality of commercially processed strained carrots Food Res. Int. 34 2001 31 38
23. M.H. Zwietering, I. Jongenberger, F.M. Rombouts, and K. van't Riet Modeling of the bacterial growth curve Appl. Environ. Microbiol. 56 1990 1875 1881