Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)

Food Research International

Volumn 44, Issue 5, 2011, Pages 1224-1230

  Mastromatteo, Marianna ^b   Mastromatteo, Marcella ^a   Conte, Amalia ^a,b   Del Nobile, Matteo Alessandro ^a,b  

^a Ist per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Antimicrobial compounds; Kiwifruit; MAP; Minimally processing

Indexed keywords

ACTIVE COMPOUNDS; ANTIMICROBIAL COMPOUNDS; COATED SAMPLE; COATING TREATMENT; COMBINED EFFECT; EXTRACT SOLUTIONS; FRESH-CUT; GRAPE FRUIT; HEADSPACE GAS; HYDROALCOHOLIC SOLUTION; KIWIFRUIT; KIWIFRUITS; MASS LOSS; MESOPHILIC; MICROBIAL GROWTH; MICROBIAL LOADS; MINIMALLY PROCESSING; QUALITY LOSS; RESPIRATORY ACTIVITY; SENSORY QUALITIES; SHELF LIFE; SODIUM ALGINATES; SPOILAGE MICROORGANISMS; VIABLE CELLS;

ALGINATE; COATINGS; DEHYDRATION; DEWATERING; FRUITS; MICROORGANISMS; SODIUM;

MODIFIED ATMOSPHERE PACKAGING;

ACTINIDIA DELICIOSA; BACTERIA (MICROORGANISMS); CITRUS X PARADISI; VITACEAE;

EID: 79957610749     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.002     Document Type: Article

References (44)

1. Abe K., Watada A.E. Ethylene absorbent to maintain quality of lightly processed fruits and vegetables. Journal of Food Science 1991, 56:1589-1592.
2. Alzamora S.M., Lopez-Malo A., Tapia M.S. Overview. Minimally processed fruits and vegetables 2000, 3. Aspen Publisher Inc, Gaithersburg, Maryland.
3. Amanatidou A., Slump R.A., Gorris L.G.M., Smid E.J. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science 2000, 65:61-66.
4. Arpaia M.L., Mitchell F.G., Kader A.A., Mayer G. Effects of 2% O2 and varying concentrations of CO2 with or without C2H4 on the storage performance of kiwifruit. Journal of the American Society for Horticultural Science 1985, 110:200-203.
5. Baldwin E.A., Nisperos-Carriedo M.O., Chen X., Hagenmaier R.D. Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology 1996, 9:151-163.
6. Ballesteros S.A., Chirife J., Bozzini J.P. Specific solute effects on Staphylococcus aureus cells subjected to reduce water activity. International Journal of Food Microbiology 1993, 20(2):51-66.
7. Beuchat L.R., Golden D.A. Antimicrobials occurring naturally in foods. Food Technology 1989, 43(1):134-142.
8. Brackett R.E. Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables. Minimally processed refrigerated fruits and vegetables 1994, 269-312. Chapman and Hall, New York. R.C. Wiley (Ed.).
9. Burt S. Essential oils: Their antibacterial properties and potential applications in foods-A review. International Journal of Food Microbiology 2004, 94:223-253.
10. Cagri A., Uspunol Z., Ryser E. Antimicrobial edible films and coating. Journal of Food Protection 2004, 67:833-848.
11. Campaniello D., Bevilacqua A., Sinigaglia M., Corbo M.R. Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries. Food Microbiology 2008, 25:992-1000.
12. Chien Y.W., Buta J.G. Maintaining quality of fresh-cut kiwifruit with volatile compounds. Postharvest Biology and Technology 2003, 28:181-186.
13. Conte A., Scrocco C., Brescia I., Del Nobile M.A. Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum). Journal of Food Engineering 2009, 90:199-206.
14. Corbo M.R., Altieri C., D'Amato D., Campaniello D., Del Nobile M.A., Sinigaglia M. Effect of temperature on shelf life and microbial population of lightly processed cactus pear fruit. Postharvest Biology and Technology 2004, 31:93-104.
15. Costa C., Lucera A., Mastromatteo M., Conte A., Del Nobile M.A. Shelf life extension of durum semolina-based fresh pasta. International Journal of Food Science and Technology 2010, 45:1545-1551.
16. Dantigny P., Guilmart A., Radoi F., Bensoussan M., Zwietering M. Modelling the effect of ethanol on growth rate of food spoilage moulds. International Journal of Food Microbiology 2005, 98:261-269.
17. Del Nobile M.A., Conte A., Scrocco C., Brescia I., Speranza B., Sinigaglia M., et al. A study on quality loss of minimally processed grapes as affected by film packaging. Postharvest Biology and Technology 2009, 51:21-26.
18. Del Nobile M.A., Conte A., Scrocco C., Laverse J., Brescia I., Conversa G., et al. New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage. Innovative Food Science and Emerging Technologies 2009, 10:128-133.
19. Del Nobile M.A., Sinigaglia M., Conte A., Speranza B., Scrocco C., Brescia I., et al. Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. Postharvest Biology and Technology 2008, 47:389-396.
20. El Halouat A., Debevere J.M. Effect of water activity, modified atmosphere packaging and storage temperature on spore germination of moulds isolated from prunes. International Journal of Food Microbiology 1997, 35:41-48.
21. Eswaranandam S., Hettiarachchy N.S., Meullenet J.F. Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. Journal of Food Science 2006, 71:S307-S313.
22. Gimenez M., Olarte C., Sanz S., Lomas C., Echàvarri J.F., Ayala F. Relation between spoilage microbiological quality in minimally processed artichoke packaged with different films. Food Microbiology 2003, 20:231-242.
23. Ingram L.O. Mechanism of lysis of Escherichia coli by ethanol and other chaotropic agents. Journal of Bacteriology 1981, 146(1):331-336.
24. Ingram L.O., Buttke T.M. Effects of alcohols on microorganisms. Advances in Microbial Physiology 1984, 23:779-789.
25. Jayas D.S., Jeyamkondan S. Modified atmosphere storage of grains meats fruits and vegetables. Biosystems Engineering 2002, 82(3):235-251.
26. Larmond E. Laboratory methods for sensory evaluation of foods 1977, 1637. Ottawa Department of Agriculture Publication.
27. Lee J.Y., Park H.J., Lee C.Y., Choi W.Y. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. Lebensmittel Wissenschaft und Technologie 2003, 36:323-329.
28. Mastromatteo M., Lucera A., Sinigaglia M., Corbo M.R. Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat Science 2009, 83:246-254.
29. Mastromatteo M., Danza A., Conte A., Muratore G., Del Nobile M.A. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. International Journal of Food Microbiology 2010, 144(2):250-256.
30. Mazliak P. Plant membrane lipids: Changes and alterations during ageing and senescense. Postharvest physiology and crop preservation 1983, 123-140. Plenum Press, NewYork. M. Liebermann (Ed.).
31. Nowak B., Von Mueffling T., Grotheer J., Klein G., Watkinson B.M. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. Journal of Food Science 2007, 72:S629-S638.
32. O'Connor-Shaw R.E., Roberts R., Ford A.L., Nottingham S.M. Shelf-life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe. Journal of Food Science 1994, 59(1202-1206):1215.
33. Olivas G.I., Barbosa-Cánovas G.V. Edible coating for fresh-cut fruits. Critical Review in Food Science and Nutrition 2005, 45:657-670.
34. Pinto R., Lichter A., Danshin A., Sela S. The effect of an ethanol dip of table grapes on populations of Escherichia coli. Postharvest Biology and Technology 2006, 39:308-313.
35. Pranoto Y., Salokhe V., Rakshit K.S. Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International 2005, 38:267-272.
36. Raybaudi-Massilia R.M., Mosqueda-Melgar J., MartÌn-Belloso O. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology 2008, 121:313-327.
37. Rojas-Graü M.A., Raybaudi-Massilia R.M., Soliva-Fortuny R., Avena-Bustillos R.J., McHugh T.H., Martín-Belloso O. Apple puree alginate coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biology and Technology 2007, 45:254-264.
38. Scott K.J., Spraggon S.A., McBride R.L. Two new maturity tests for kiwi fruit. CSIRO Food Research 1986, Q46:25-31.
39. Shapero M., Nelson D.A., Labuza T.P. Ethanol inhibition of Staphylococcus aureus at limited water activity. Journal of Food Science 1978, 43(5):1467-1469.
40. Stec M.G., Hodgson J.A., Macrae E., Triggs C. Role of fruit firmness in the sensory evaluation of kiwi fruit (Actinidia deliciosa cv Hayward). Journal of the Science of Food and Agriculture 1989, 47:417-433.
41. Van de Velde K., Kiekens P. Biopolymers: Overview of several properties and consequences on their applications. Polymer Testing 2002, 21:433-442.
42. Watada A.E., Abe K., Yamuchi N. Physiological activities of partially processed fruits and vegetables. Food Technology 1990, 44(5):116-122.
43. Wegrzyn T.F., MacRae E.A. Pectinesterase, polygalacturonase and β-galactosidase during softening of ethylene-treated kiwifruit. Horticultural Science 1992, 27:900-902.
44. Wong W.S., Tillin S.J., Hudson J.S., Pavlath A.E. Gas exchange in cut apples with bilayer coatings. Journal of Agricultural and Food Chemistry 1994, 42:2278-2285.