Quality changes in fresh-cut celery as affected by heat treatment and storage

Journal of the Science of Food and Agriculture

Volumn 87, Issue 7, 2007, Pages 1400-1407

  Viña, Sonia Z ^a   López Osornio, María M ^a   Chaves, Alicia R ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

Author keywords

Celery; Chlorophyll; Heat shock; Ready to use vegetables; Texture; Total aerobic population

Indexed keywords

APIUM GRAVEOLENS VAR. DULCE;

EID: 34248233144     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2880     Document Type: Article

References (27)

1. Paull RE and Jung Chen NJ, Heat treatment and fruit ripening. Postharv Biol Technol 21:21-37 (2000).
2. Wiley RC, Preservation methods for minimally processed refrigerated foods and vegetables, in Minimally Processed Refrigerated Fruits and Vegetables, ed. by Wiley RC. Chapman & Hall, New York, pp. 66-134 (1997).
3. Jacobi KK, Wong LS and Giles JE, Postharvest quality of zucchini (Cucurbita pepo L.) following high humidity hot air disinfestation treatments and cool storage. Postharv Biol Technol 7:309-316 (1996).
4. Lurie S and Klein JD, Heat treatment of ripening apples: differential effects on physiology and biochemistry Physiol Plant 78:181-186, (1990);
5. cited by Paull RE and Jung Chen NJ, Heat treatment and fruit ripening. Postharv Biol Technol 21:21-37 (2000).
6. Coleman WJ, Govindjee and Gutowsky HS, The effect of chloride on the thermal inactivation of oxygen evolution. Photosynth Res 16:261-275 (1988).
7. Cantwell M, Properties and recommended conditions for storage of fresh fruits and vegetables (2001). [Online]. Available: http://postharvest.ucdavis. edu/Produce/Storage/sci_a.shtml [21 February 2005].
8. Loaiza-Velarde JG, Mangrich M, Campos-Vargas R and Saltveit M, Heat shock reduces browning of fresh-cut celery petioles. Postharv Biol Technol 27:305-311 (2003).
9. Saltveit ME and Mangrich ME, Using density measurements to study the effect of excision, storage, abscisic acid and ethylene on pithiness in celery petioles. J Am Soc Hortic Sci 121:137-141 (1996).
10. Viña SZ and Chaves AR, Texture changes in fresh-cut celery during refrigerated storage. J Sci Food Agric 83:1308-1314 (2003).
11. Viña SZ, Efecto del almacenamiento sobre la calidad de apio trozado: aspectos quimicos de los mecanismos de defensa. Doctoral thesis, National University of La Plata, Buenos Aires, Argentina (2004).
12. Zhang L, Lu Z, Yu Z and Gao X, Preservation of fresh-cut celery by treatment of ozonated water. Food Control 16:279-283 (2005).
13. Bruinsma J, The quantitative analysis of chlorophylls a and b in plant extracts. Photochem Photobiol 2:241-249 (1963).
14. García E and Barrett DM, Preservative treatments for fresh-cut fruits and vegetables (2000). [Online]. Available: http://postharvest.ucdavis. edu/pubs/FinalChapterIX-Technomic-García.pdf [30 December 2003].
15. Avena-Bustillos RJ, Krochta JM and Saltveit ME, Water vapor resistance of red delicious apples and celery sticks coated with edible caseinate-acetylated monoglyceride films. J Food Sci 62:351-354 (1997).
16. Gnanasekharan V, Shewfelt RL and Chinnan MS, Detection of color changes in green vegetables. J Food Sci 57:149-154 (1992).
17. Forney CF, Hot water dips extend the shelf life of fresh broccoli. HortScience 30:1054-1057 (1995).
18. Tian MS, Woolf AB, Bowen JH and Ferguson IB, Changes in color and chlorophyll fluorescence of broccoli florets following hot water treatment. J Am Soc Hortic Sci 121:310-313 (1996).
19. Tian MS, Islam T, Stevenson DG and Irving DE, Color, ethylene production, respiration and compositional changes in broccoli dipped in hot water. J Am Soc Hortic Sci 122:112-116 (1997).
20. Lurie S, Postharvest heat treatments, Postharv Biol Technol 14:257-269 (1998).
21. Esau K, Ontogeny and structure of collenchyma and vascular tissues in celery petioles. Hilgardi 9:397-436 (1937).
22. Lau MH, Tang J and Swanson BG, Kinetics of textural and color changes in green asparagus during thermal treatments. J Food Eng 45:231-236 (2000).
23. Waldron KW, Smith AC, Parr AJ, Ng A and Parker ML, New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends Food Sci Technol 8:213-221 (1997).
24. Robbs PG, Bartz JA, McFie G and Hodge NC, Causes of decay of fresh-cut celery. J Food Sci 61:444-448 (1996).
25. Robbs PG, Bartz JA, Sargent SA, McFie G and Hodge NC, Potential inoculum sources for decay of fresh-cut celery. J Food Sci 61:449-452, 455 (1996).
26. Real Decreto 3484/2000, Normas de higiene para la elab oración, distribución y comercio de comidas preparadas. BOE (Boletín Oficial del Estado) No. 11-12. [Online]. Ministerio de la Presidencia, España (2001). Available: http://www.granada.org/inet/wordenanz.nsf/link/ zBDA [16 September 2005].
27. Guide de Bonnes Practiques Hygieniques Concernant les Produits Végétaux prêts à l'emploi dits de la IV gamme: Bulletin Officiale de la Concurrence, de la Consommation et de la Répression des Fraudes, Vol. 17. Direction des Journaux Officiels, Paris, pp. 221-232 (1988).