Effect of citric acid combined with UV-C on the quality of fresh-cut apples

Postharvest Biology and Technology

Volumn 111, Issue , 2016, Pages 126-131

  Chen, Chen ^a   Hu, Wenzhong ^a   He, Yubo ^a   Jiang, Aili ^a   Zhang, Ruidong ^b  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

^b Liaoning Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Apples; Citric acid; Fresh cut; Quality; UV C

Indexed keywords

EID: 84940468166     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2015.08.005     Document Type: Article

References (43)

1. 2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. J. Food Sci. 1999, 64:433-440.
2. Aguayo E., Requejo-Jackman C., Stanley R., Woolf A. Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices. Postharvest Biol. Technol. 2010, 57:52-60.
3. Amodio M.L., Cabezas-Serrano A.B., Peri G., Colelli G. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis. Postharvest Biol. Technol. 2011, 62:213-220.
4. Antunes M.D.C., Rodrigues D., Pantazis V., Cavaco A.M., Siomos A.S., Miguel G. Nutritional quality changes of fresh-cut tomato during shelf life. Food Sci. Biotechnol. 2013, 22(5):1229-1236.
5. Azarakhsh N., Osman A., Ghazali H.M., Tan C.P., Adzahan N.M. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol. Technol. 2014, 88:1-7.
6. Chinnici F., Bendini A., Gaiani A., Riponi C. Radical scavenging activities of peels and pulps from cv. Golden delicious apples as related to their phenolic composition. J. Agric. Food Chem. 2004, 52:4684-4689.
7. Chiumarell M., Ferrari C.C., Sarantópoulos C.I.G.L., Hubinger M.D. Fresh cut 'Tommy Atkins' mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innov. Food Sci. Emerg. Technol. 2011, 12:381-387.
8. Cocci E., Rocculi P., Romani S., Rosa M.D. Changes in nutritional properties of minimally processed apples during storage. Postharvest Biol. Technol. 2006, 39:265-271.
9. Franke A.A., Custer L.J., Arakaki C., Murphy S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. J. Food Compos. Anal. 2004, 17(1):1-35.
10. Gómez P.L., Alzamora S.M., Castro M.A., Salvatori D.M. Effect of ultraviolet-C light dose on quality of cut-apple: microorganism, color and compression behavior. J. Food Eng. 2010, 98:60-70.
11. Gómez P., García Loredo A., Salvatori D., Guerrero S., Alzamora S. Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments. J. Food Eng. 2011, 107:214-225.
12. Gil M.I., Selma M.V., López-Gálvez F., Allende A. Fresh-cut product sanitation and wash water disinfection: Problems and solutions. Int. J. Food Microbiol. 2009, 134:37-45.
13. Graca A., Salazar M., Quintas C., Nunes C. Low dose UV-C illumination as an eco-innovative disinfection system on minimally processed apples. Postharvest Biol. Technol. 2013, 85:1-7.
14. Guan W., Fan X. Combination of sodium chlorite and calcium propionate reduces enzymatic browning and microbial population of fresh-cut 'Granny Smith' apples. J. Food Sci. 2010, 75:M72-M77.
15. Hagen S., Solhaug K.A., Bengtsson G.B., Borge G.I.A., Bilger W. Chlorophyll fluorescence as a tool for non-destructive estimation of anthocyanins and total flavonoids in apples. Postharvest Biol. Technol. 2006, 41:156-163.
16. Huque R., Wills R.B.H., Pristijono P., Golding J.B. Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning. Postharvest Biol. Technol. 2013, 78:16-23.
17. Jiang Y., Pen L., Li J. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J. Food Eng. 2004, 63:325-328.
18. Lee K.W., Kim Y.J., Kim D.O., Lee H.J., Lee C.Y. Major phenolics in apple and their contribution to the total antioxidant capacity. J. Agric. Food Chem. 2003, 51:6516-6520.
19. Little C.L., Taylor F.C., Sagoo S.K., Gillespie I.A., Grant K., McLauchlin J. Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetables salads in the UK. Food Microbiol. 2007, 24:711-717.
20. Manzocco L., Pievea S.D., Bertolini A., Bartolomeoli I., Maifreni M., Vianello A., Nicoli M.C., et al. Surface decontamination of fresh-cut apple by UV-C light exposure: effects on structure, colour and sensory properties. Postharvest Biol. Technol. 2011, 61:165-171.
21. Manzocco L., Pieve S.D., Maifreni M. Impact of UV-C light on safety and quality of fresh-cut melon. Innov. Food Sci. Emerg. Technol. 2011, 12:13-17.
22. Mishra B.B., Gautam S., Sharma A. Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena). Food Chem. 2013, 139(1):105-114.
23. Nakajima S., Lan S., Kanno S., Takao M., Yamamoto M., Eker A., Yasui A. UV Light-induced DNA damage and tolerance for the survival of nucleotide excision repair-deficient cells. J. Biol. Chem. 2004, 279:46674-46677.
24. Napolitano A., Cascone C., Graziani G., Ferracane R., Scalfi L., Di Vaio D., et al. Influence of variety and storage on the polyphenol composition of apple flesh. J. Agric. Food Chem. 2004, 52:6526-6531.
25. Palou E., López-Malo A., Barbosa-Cánovas G.V., Welti-Chanes J., Swanson B.G. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. J. Food Sci. 1999, 64:42-45.
26. Parish M.E., Beuchat L.R., Suslow T.V., Harris L.J., Garret E.H., Farbe J.N., et al. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Compr. Rev. Food Sci. Food Saf. 2003, 2(Suppl):161-173.
27. Park S.H., Choi M.R., Park J.W., Park K.H., Chung M.S., Ryu S., et al. Use of organic acids to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh apples and lettuce. J. Food Sci. 2011, 76:M293-M298.
28. Qi H., Hu W., Jiang A., Tian M., Li Y. Extending shelf-life of Fresh-cut 'Fuji' apples with chitosan-coatings. Innov. Food Sci. Emerg. Technol. 2011, 12:62-66.
29. Queiroz C., Ribeiro da Silva A.J., Mendes Lopes M.L., Fialho E., Valente-Mesquita V.L. Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale L.) after processing. Food Chem. 2011, 125:128-132.
30. Rahman S.M.E., Jin Y.G., Oh D.H. Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots. Food Microbiol. 2011, 28:484-491.
31. Rattanapanone N., Lee Y.W., Watada A.E. Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere. Hortic. Sci. 2001, 36:1091-1095.
32. Rocculi P., Galino F.G., Mendonza F., Wadsö L., Romani S., Dalla-Rosa M., et al. Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes. Postharvest Biol. Technol. 2007, 43:151-157.
33. Rocha A., Morais A.M. Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed 'Jonagored'apple. J. Sci. Food Agric. 2002, 82(1):120-126.
34. Rojas-Graü M.A., Raybaudi-Massilia R.M., Soliva-Fortuny R.C., Avena-Bustillos R.J., McHugh T.H., Martín-Belloso O. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol. Technol. 2007, 45:254-264.
35. 2 treatments on microbial response and quality parameters of fresh cut pear discs. Int. J. Food Sci. Technol. 2012, 47:1842-1851.
36. Shama G., Alderson P. UV hormesis in fruits: a concept ripe for commercialisation. Trends Food Sci. Technol. 2005, 16:128-136.
37. Sipahi R.E., Castell-Perez M.E., Moreira R.G., Gomes C., Castillo A. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT-Food Sci. Technol. 2013, 51:9-15.
38. Suresh S., Guizani N., Al-Ruzeiki M., Al-Hadhrami A., Al-Dohani H., Al-Kindi I., et al. Thermal characteristics, chemical composition and polyphenol contents of date-pits powder. J. Food Eng. 2013, 119:668-679.
39. Tappi S., Berardinelli A., Ragni L., Rosa M.D., Guarnieri A., Rocculi P. Atmospheric gas plasma treatment of fresh-cut apples. Innov. Food Sci. Emerg. Technol. 2014, 21:114-122.
40. 2 atmospheres in storage. Postharvest Biol. Technol. 2002, 24:335-340.
41. Wang Q., Cao Y., Zhou L., Jiang C.Z., Feng Y., Wei S. Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products. Food Chem. 2015, 169:246-254.
42. Wu S., Chen J. Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples. Int. J. Biol. Macromol. 2013, 55:254-257.
43. Wu Z.S., Zhang M., Wang S. Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage. Food Control 2012, 23:120-127.