Metabolic activity and quality changes of whole and fresh-cut kohlrabi (Brassica oleracea L. gongylodes group) stored under controlled atmospheres

Postharvest Biology and Technology

Volumn 41, Issue 2, 2006, Pages 181-190

  Escalona, Víctor H ^a   Aguayo, Encarna ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Ethylene production; Minimal fresh processing; Respiration rate; Sensorial quality; Sugar and organic acids content

Indexed keywords

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GONGYLODES;

EID: 33745946715     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2006.04.001     Document Type: Article

References (42)

1. Aguayo E., Escalona V.H., and Artés F. Metabolic behavior and quality changes of whole and fresh processed melon. J. Food Sci. 69 (2004) 148-155
2. Aguayo, E., Escalona, V.H., Artés, F., 2006. Quality of minimally fresh processed Cucumis melo var. saccharinus as improved by controlled atmosphere. Eur. J. Hort. Sci., in press.
3. Ahvenainen R. New approaches in improving the shelf life of Fresh-cut fruits and vegetables. Trends Food Sci. Technol. 7 (1996) 179-186
4. Artés F. Productos vegetales procesados en fresco. In: Lamúa M. (Ed). Aplicación del frío a los alimentos (2000), Mundi-Prensa, Madrid Spain 127-141 (Chapter 5)
5. Barriga M.I., Trachy G., Willemot C., and Simard R.E. Microbial changes in shredded iceberg lettuce stored under controlled atmosphere. J. Food Sci. 56 (1991) 1586-1588
6. Blanchard M., Castaigne F., Willemot C., and Makhlouf J. Modified atmosphere preservation of freshly prepared diced yellow onion. Postharvest Biol. Technol. 9 (1996) 173-185
7. Bolin H.R., and Huxsoll C.C. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. J. Food Sci. 56 (1991) 416-418
8. Brackett R.E. Microbial consequence of fresh-cut fruits and vegetables. J. Food Qual. 10 (1987) 195-206
9. Cantwell M.I., and Suslow T.V. Postharvest handling systems: fresh-cut fruits and vegetables. In: Kader A.A. (Ed). Postharvest Technology of Horticultural Crops. 3rd ed. (2002), University of California, Davis 445-463 Pub 3311
10. Escalona, V.H., 2003. Innovaciones tecnológicas en la conservación y procesado en fresco de hinojo y colirrábano mediante refrigeración y modificación de la atmósfera. PhD Thesis. Technical University of Cartagena, Spain, 280 pp.
11. Escalona V.H., Aguayo E., and Artés F. Quality and physiological changes of fresh-cut kohlrabi. HortScience 38 (2003) 1148-1152
12. Escalona V.H., Verlinden B.E., Geysen S., and Nicolaï B.M. Changes in respiration of fresh-cut butter lettuce harvested in different moment using high oxygen and moderate carbon dioxide controlled atmospheres. Postharvest Biol. Technol. 39 (2006) 48-55
13. Fonseca S.C., Oliveira F.A.R., Brecht J.K., and Chau K.V. Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages. Postharvest Biol. Technol. 35 (2005) 279-292
14. Gorny, J.R., 1997. A summary of CA and MAP requirements and recommendations for fresh-cut (Fresh-cut) fruits and vegetables. In: Gorny, J.R. (Ed.), Fresh-Cut Fruits and Vegetables and MAP. CA'97 Proceedings 5. University of California, Davis, USA, pp. 30-33.
15. Hardenburg R.E., Watada A.E., and Wang C.Y. The commercial storage of fruits, vegetables, and florist and nursery stocks. Agriculture Handbook, vol. 66 (1986), USDA, Agricultural Research Service p. 130
16. Huxsoll C.C., and Bolin H.R. Processing and distribution alternatives for fresh-cut fruits and vegetables. Food Technol. 43 (1989) 124-128
17. IIR, 2000. Fruits and vegetables. In: Recommendations for chilled storage of perishable, produce. International Institute of Refrigeration, Paris, France, pp. 77-123.
18. Izumi H., Alley E., Watada A.E., Ko N.P., and Douglas W. Controlled atmosphere storage of carrot slices, sticks and shreds. Postharvest Biol. Technol. 9 (1996) 165-172
19. Kader A.A., Lipton W.J., and Morris L.L. Systems for scoring quality of harvested lettuce. HortScience 8 (1973) 408-409
20. Kader A.A. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technol. 40 (1986) 99-104
21. Kader A.A., Zagory D., and Kerbel E.L. Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. 28 (1989) 1-27
22. Ke D., Mateos M., Siriphanich J., Li C., and Kader A.A. Carbon dioxide action on metabolism of organic and amino acids in crisphead lettuce. Postharvest Biol. Technol. 3 (1993) 235-247
23. Lipton W.J. Interpretation of quality evaluations of horticultural crops. HortScience 15 (1980) 20-22
24. Maroto, J.V. (Ed.), Colirrábano. In: Horticultura Herbácea Especial. Mundi-Prensa, Madrid, Spain, 1995, pp. 43-44.
25. Mathooko F.M. Regulation of respiratory metabolism in fruits and vegetables by carbon dioxide. Postharvest Biol. Technol. 9 (1996) 247-264
26. Mathooko F.M. Regulation of ethylene biosynthesis in higher plants by carbon dioxide. Postharvest Biol. Technol. 7 (1996) 1-26
27. McKenzie M.J., Greer L.A., Heyes J.A., and Hurst P.L. Sugar metabolism and compartmentation in asparagus and broccoli during controlled atmosphere storage. Postharvest Biol. Technol. 32 (2004) 45-56
28. Melgarejo P., Salazar D.M., and Artés F. Organic acids and sugar composition of harvested pomegranate fruits. Eur. Food Res. Technol. 211 (2000) 185-190
29. Namesny A. Colirrábano. In: Namesny A. (Ed). Postrecolección de Hortalizas (1996), Horticultura II, Barcelona Spain 131-134
30. Nguyen-The C., and Carlin F. The microbiology of fresh-cut fresh fruits and vegetables. Crit. Rev. Food Sci. 34 (1994) 371-401
31. Pascual M.R., and Calderón V. Microbiología alimentaria: metodología analítica para alimentos y bebidas. 2nd ed. (2000), Díaz de Santos, Madrid, Spain 441 pp
32. Picha D.H. Sugar and organic acid content of cherry tomato fruit at different ripening stages. HortScience 22 (1987) 94-96
33. Portela S.I., and Cantwell M.I. Cutting blade sharpness affects appearance and others quality attributes of fresh-cut cantaloupe melon. J. Food Sci. 66 (2001) 1265-1270
34. RD 3484/2000, 2001. Boletín Oficial del Estado. Spain 11, pp. 1435-1441.
35. Saltveit M.E. Effect of ethylene on quality of fresh fruits and vegetables. Postharvest Biol. Technol. 15 (1999) 279-292
36. Sapers G.M., and Douglas F.W. Measurement of enzymatic browning at cut surface and juice of raw apple and pear fruits. J. Food Sci. 52 (1987) 1258-1262
37. Saray T. Controlled atmosphere storage of vegetables: the possibilities. Food Technol. Int. Eur. (1994) 69-73
38. Souci, S.W., Fachmann, W., Kraut, H., 1986. Food composition and nutrition tables. 3rd ed.. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching b. München, 1032 pp.
39. Varoquaux P., and Wiley R.C. Biological and biochemical changes in Fresh-cut refrigerated fruits and vegetables. In: Wiley R.C. (Ed). Fresh-cut Refrigerated Fruits and Vegetables (1994), Chapman & Hall, New York 226-268
40. Villanueva M.J., Tenorio M.D., Sagardoy M., Redondo A., and Saco M.D. Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis L.) stored in modified atmosphere packaging. Food Chem. 91 (2005) 609-619
41. Watada A.E., Ko N.P., and Minott D.A. Factors affecting quality of fresh-cut horticultural products. Postharvest Biol. Technol. 9 (1996) 115-125
42. Zagory D., and Kader A.A. Modified atmosphere packaging of fresh produce. Food Technol. 42 (1988) 70-77