Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage
- Authors: Wu, Zhi-Shuangyou , Zhang, Min , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 110, no. 3 (2012), p. 395-404
- Full Text: false
- Reviewed:
- Description: High pressure (HP) argon (Ar) treatment was applied to preserve fresh-cut pineapples at 4°C. The effects of treatment temperature (2-10°C), time (30-120 min) and pressure (0.5-4.5 MPa) on the efficiency of pressurized Ar treatment was studied to determine the optimum conditions. Temperature in the range of 2-6°C did not significantly affect the efficacy of the pressurized Ar treatment. A combination of pressure-time of pressurized Ar treatment at 1.6-2.2 MPa for 43-65 min was found to be the optimum processing conditions for the preservation of pineapple slices. Samples treated at optimum condition (1.8 MPa, 60 min) were stored at 4°C for 20 days to evaluate the effect of HP Ar treatment on nutritional components, microbial growth, sensory quality, membrane permeability and microstructure. A shelf life extension of 6 days was achieved by applying HP Ar treatment for fresh-cut pineapples during cold storage in air or in modified atmospheric packaging. © 2012 Elsevier Ltd. All rights reserved.
Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment
- Authors: Meng, Xiangyong , Zhang, Min , Zhan, Zhonggang , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Food and Bioprocess Technology Vol. 7, no. 3 (2014), p. 693-701
- Full Text: false
- Reviewed:
Extending shelf-life of fresh-cut green peppers using pressurized argon treatment
- Authors: Meng, Xiangyong , Zhang, Min , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Postharvest Biology and Technology Vol. 71, no. (2012), p. 13-20
- Full Text: false
- Reviewed:
- Description: When fresh-cut fruit and vegetables are subjected to pressurized argon treatments, the argon gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. In this study, fresh-cut green peppers were subjected to pressurized (2-6MPa) argon treatments for 1h. The untreated (control) and argon-treated samples were placed in polystyrene packaging with 5% O 2 and 8% CO 2 and then stored at 4°C and 90% RH for 12d. Various quality parameters of fresh-cut green peppers treated at 2, 4 and 6MPa of argon were compared with those of the control. Water loss, ascorbic acid loss, visual sensory quality, malondialdehyde (MDA), cell membrane permeability, cell protective enzyme activity and microbial quality were determined every 2d. Water mobility and loss of water in fresh-cut green peppers was greatly reduced by the pressurized argon treatment. Similarly, the loss of ascorbic acid, chlorophyll content and hue angle was also reduced during storage. The pressurized argon treatments were found to maintain the cell integrity by inhibiting an increase in MDA and membrane permeability compared to the control samples. The activities of catalase (CAT) and peroxidase (POD) were inhibited by the pressurized argon treatment. The treatment also reduced proliferation of spoilage microorganisms such as coliforms, yeasts and moulds. The fresh-cut green peppers treated by pressurized argon at 4MPa for 1h could be kept in a fresh-like condition for 12d at 4°C. © 2012 Elsevier B.V.