Antonio Lizana

Currently, consumers demand a high appearance and safety quality of fresh cut fruit without using... more Currently, consumers demand a high appearance and safety quality of fresh cut fruit without using chemical treatments. For that reason, new friendly environmental alternatives are being studied to delay enzymatic browning and firmness losses in order to prolong the shelf life of fresh cut peach. The effect of mild heat treatments on the quality of fresh cut ‘Ryan sun‘ peach (melting flesh) was evaluated on whole fruit stored at 0 ºC until processing. Then, they were submitted to immersions in water at 50 ºC for 6, 15 and 30 min. Also an immersion at same conditions for 30 sec was used in peeled and cut fruit (wedge shape). As a control, intact fruits were immersed in cold water (5 ºC). After the treatments, around 250 g of cut fruit were packed in polyethylene trays (0.5 L capacity) covered with a permeable plastic film and stored at 5 ºC up to 8 d. The microbial growth (mesophilic aerobic and enterobateria bacteria), changes in color (L* value), firmness, respiration rate (expresse...

Heat Treatments Keep the Quality of Fresh-Cut Pomona' Peach

Heat treatment could be an alternative to delay enzymatic browning and firmness losses for fresh ... more Heat treatment could be an alternative to delay enzymatic browning and firmness losses for fresh cut peaches. Different heat times and processing degrees on fruit could change the effectiveness of the treatment. In addition, the quality of fresh cut peach fruit could be affected by the heat treatment. Short-term heat treatments on quality of fresh-cut ‘Pomona’ peach (non melting flesh) were applied during different steps of the processing. Intact fruit were immersed in heated water at 50 ºC for 6, 15, and 30 min before peeling and cutting. Other wedge peaches were inmersed for 30 sec in water at 50 ºC. Sequently around 250 g of cut fruit were packed in polyethylene tray (0.5 L capacity) covered with a permeable plastic film. The cut fruit was stored at 5 ºC during 6 d. Changes in color (browning expressed as L* value), firmness, respiration rate, microbial growth (mesophilic aerobic and psychrotrophic bacteria) and appearance were measured. Treated fruit at 50 ºC for 6 min before pr...

Fresh Cut Cripps Pink' Apple Stored In Modified Atmosphere Packaging, Poster Board #232

Cripps Pink apple is an interesting alternative as a fresh cut product due to its taste and attra... more Cripps Pink apple is an interesting alternative as a fresh cut product due to its taste and attractive fresh skin appearance and flesh color. In addition, the modified atmosphere packaging (MAP) is a common technique used to prolong shelf life of the fresh cut product. The aim of this study was to evaluate the quality of apple wedges treated with anti-browning solution (AA 0.5% w / v + EDTA 0.5% w / v) and MAP. The whole apples were immersed in NaCl2 at 200 mg L-1 for 5 min. Subsequently, the apples were cut in wedges, immersed in anti-browning solution, packed in MAP using films with high (HP= 6000-8000) and low (LP= 3-6) O2 mL m-2 d-1, permeability and stored for 10 d at 4 °C. Wedges immersed in tap water were used as control. At the beginning, the wedges showed a high respiration rate (20 mg kg-1 h-1) and after 10 days the values were about 10 mg kg-1 h-1, while the steady atmospheres were 7.1 and 0.6% O2, and 3.1 and 5.1% CO2 for HP and LP, respectively. The anti-browning soluti...