Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

LWT

Volumn 48, Issue 2, 2012, Pages 197-203

  Alegria, Carla ^a,b   Pinheiro, Joaquina ^a   Duthoit, Margarida ^a   Gonçalves, Elsa M ^a   Moldão Martins, Margarida ^b   Abreu, Marta ^a  

^a Instituto Nacional de Recursos Biologicos   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Abiotic stress; Fresh cut carrot; Heat shock; Quality; UV C radiation

Indexed keywords

FOOD STORAGE; IMAGE QUALITY; IRRADIATION; PIGMENTS; RADIATION DECONTAMINATION; RADIATION EFFECTS;

ABIOTIC STRESS; BIOACTIVE COMPOUNDS; DECONTAMINATION EFFECTS; FRESH-CUT CARROTS; HEAT-SHOCK; PHENOLIC CONTENT; UV-C IRRADIATIONS; UV-C RADIATIONS;

QUALITY CONTROL;

DAUCUS CAROTA;

EID: 84861189620     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.013     Document Type: Article

References (46)

1. Aguayo E., Escalona V.H., Artés F. Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon. Postharvest Biology & Technology 2008, 47:397-406.
2. Alegria C., Pinheiro J., Gonçalves E.M., Fernandes I., Moldão M., Abreu M. Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine. Innovative Food Science & Emerging Technologies 2009, 10:61-69.
3. Alegria C., Pinheiro J., Gonçalves E.M., Fernandes I., Moldão M., Abreu M. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Science & Emerging Technologies 2010, 11:155-161.
4. 2) on health promoting compounds and shelf-life of strawberries. Postharvest Biology & Technology 2007, 46:201-211.
5. Allende A., McEvoy J.L., Luo Y., Artés F., Wang C.Y. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed "Red Oak Leak" lettuce. Food Microbiology 2006, 23:241-249.
6. Allende A., Tomás-Barberán F.A., Gil M.I. Minimal processing for healthy traditional foods. Trends in Food Science & Technology 2006, 17:513-519.
7. Apel K., Hirt H. Reactive oxygen species: metabolism, oxidative stress, and signal transduction. Annual Review of Plant Biology 2004, 55:373-399.
8. Artés-Hernández F., Robles P.A., Gómez P.A., Tomás-Callejas A., Artés F. Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharvest Biology & Technology 2010, 55:114-120.
9. Baka M., Mercier J., Corcuff R., Castalgne F., Arul J. Photochemical treatment to improve storability of fresh strawberries. Journal of Food Science 1999, 64:1068-1072.
10. Barry-Ryan C., O'Beirne D. Quality and shelf life of fresh cut carrot slices as affected by slicing method. Journal of Food Science 1998, 63:851-856.
11. Biehler E., Mayer F., Hoffman L., Krause E., Bohn T. Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetables. Journal of Food Science 2010, 75:C55-C61.
12. Bolin H.R., Huxsoll C.C. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. Journal of Food Science 1991, 56:416-418.
13. Corbo M.R., Speranza B., Campaniello D., Amato D.D., Sinigaglia M. Fresh-cut fruits preservation: current status and emerging technologies. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology 2010, 2:1143-1154.
14. Delaquis P.J., Stewart S., Toivonen P.M.A., Moyls A.L. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce. Food Research International 1999, 32:7-17.
15. EN ISO 4833 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 °C 2003.
16. Erkan M., Wang S.Y., Krizek D.T. UV-C exposure reduces decay and improves quality of fresh-cut squash. Postharvest Biology & Technology 2001, 45:1-9.
17. Erkan M., Wang S.Y., Wang C.Y. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology & Technology 2008, 48:163-171.
18. Fonseca J.M., Rushing J.W. Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biology & Technology 2006, 40:256-261.
19. González-Aguilar G.A., Villegas-Ochoa M.A., Martínez-Téllez M.A., Gardea A.A., Ayala-Zavala J.F. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. Journal of Food Science 2007, 72:197-202.
20. Gorocica-Buenfil M.A., Fluharty F.L., Bohn T., Schwartz S.J., Loerch S.C. Effect of low vitamin A diets with high-moisture or dry corn on marbling and adipose tissue fatty acid composition of beef steers. Journal of Animal Science 2007, 85(12):3355-3366.
21. Guerzoni M.E., Gianotti A., Corbo M.R., Sinigaglia M. Shelf-life modeling for fresh-cut vegetables. Postharvest Biology & Technology 1996, 9:195-207.
22. Heredia J.B., Cisneros-Zevallos L. The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities. Postharvest Biology & Technology 2009, 51:242-249.
23. Howard L.R., Griffin L.E., Lee Y. Steam treatment of minimally processed carrots sticks to control surface discoloration. Journal of Food Science 1994, 59(2):356-358.
24. Jacobo-Velazquez D., Martínez-Hernández G.B., del C., Rodríguez S., Cao C.-M., Cisneros-Zevallos L. Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress. Journal of Agricultural and Food Chemistry 2011, 59:6583-6593.
25. Ke D., Saltveit M.E. Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Plant Physiology 1989, 76:412-418.
26. Klaiber R.G., Baur S., Wolf G., Hammes W.P., Carle R. Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Science & Emerging Technologies 2005, 6:351-362.
27. Lamikanra O., Watson M.A. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage. Food Chemistry 2007, 102:1383-1388.
28. Lavelli V., Pagliarini E., Ambrosoli R., Minati J.L., Zanoni B. Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots. Postharvest Biology & Technology 2006, 40:34-40.
29. Li Y., Brackett R.E., Chen J., Beuchat L.R. Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 °C or 15 °C. Journal of Applied Microbiology 2002, 92:269-275.
30. Li Y., Brackett R.E., Shewfelt R.L., Beuchat L.R. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiology 2001, 18:299-308.
31. Liu L.H., Zabaras D., Bennett L.E., Aguas P., Woonton B.W. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chemistry 2009, 115:495-500.
32. Loaiza-Velarde J.G., Mangrich M.E., Campos-Vargas R., Saltveit M.E. Heat shock reduces browning of fresh-cut celery petioles. Postharvest Biology & Technology 2003, 27:305-311.
33. Loaiza-Velarde J.G., Tomás-Barberán F.A., Saltveit M.E. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in Iceberg lettuce. Journal of the American Society for Horticultural Science 1997, 122:873-877.
34. Maharaj R., Arul J., Nadeau P. Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. Capello) by delaying senescence. Postharvest Biology & Technology 1999, 15:13-23.
35. Pan J., Vicente A.R., Martínez G.A., Chaves A.R., Civello P.M. Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. Journal of the Science of Food and Agriculture 2004, 84:1831-1838.
36. Perkins-Veazie P., Collins J.K., Howard L. Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest Biology & Technology 2008, 47:280-285.
37. PHLS (Public Health Laboratory Service) Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Communicable Disease and Public Health (CDPH) 2000, 3:163-167.
38. Ragaert P., Verbeke W., Devlieghere F., Debevere J. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 2004, 15:259-270.
39. Rico D., Martín-Diana A.B., Barry-Ryan C., Frías J.M., Henehan G.T.M., Barat J.M. Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce. Postharvest Biology & Technology 2008, 48:431-442.
40. Saltveit M.E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology & Technology 2000, 21:61-69.
41. Schenk M., Guerrero S., Alzamora S.M. Response of some microorganisms to ultraviolet treatment on fresh-cut pear. Food and Bioprocess Technology 2007, 10.1007/s11947-007-0029-7.
42. Serrano M., Martínez-Romero D., Castillo S., Guillén F., Valero D. Role of calcium and heat treatments in alleviating physiological changes induced by mechanical damage in plum. Postharvest Biology & Technology 2004, 34:155-167.
43. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
44. StatSoft Inc. STATISTICA (data analysis software system), version 6 2002, (Tulsa, USA).
45. Turkmen N., Sari F., Velioglu Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 2005, 93:713-718.
46. Vandekinderen I., Van Camp J., Devlieghere F., Veramme K., Denon Q., Ragaert P., et al. Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.). Journal of Agricultural and Food Chemistry 2008, 56:5723-5731.