Results 31 to 40 of about 2,006,876 (340)

Analysis on Cloning of AOS1 Gene and Its Expression Pattern During the Browning Process in Fresh-cut Taros

Guangdong nongye kexue, 2023
【Objective】Fresh-cut taro is prone to turning yellow and brown during storage, even stored at low temperature, which greatly diminishes its commercial values.
Xiao YUAN, Pandi YANG, Bin WANG
doaj   +1 more source

Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes [PDF]

, 2018
The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC ...
Martín Belloso, Olga, Soliva-Fortuny, Robert, Valdivia Nájar, Carlos Guillermo   +2 more
core   +2 more sources

Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

Foods, 2023
Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut ...
Xiugui Fang, Jiahui Han, Xuefen Lou, You Lv, Yilu Zhang, Ximing Xu, Zunfu Lv, Guoquan Lu   +7 more
doaj   +1 more source

Suitability of borago officinalis for minimal processing as fresh-cut produce [PDF]

, 2019
Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings ...
D'Anna F., Miceli A., Miceli C., Moncada A., Vetrano F.   +4 more
core   +1 more source

Study on The Effect of Bacillus Subtilis on The Fungal Community of Fresh Cut Yam [PDF]

BIO Web of Conferences
Upon peeling and cutting, the tissue structure of fresh-cut yam undergoes damage, leading to tissue rupture, nutrient outflow, and subsequent microbial infection and deterioration.
Zhou Jing, Chang Xiguang, Liu Jianxin, Yang Xiaofei, Zhang Hongru, Chen Xiangning   +5 more
doaj   +1 more source

Screening of Essential Oils and Effect of a Chitosan-Based Edible Coating Containing Cinnamon Oil on the Quality and Microbial Safety of Fresh-Cut Potatoes

Coatings, 2022
Fresh-cut potatoes (Solanum tuberosum L.) are a popular food owing to their freshness, convenience, and health benefits. However, they might present a potentially high health risk to consumers during transportation, processing, and marketing.
Sarengaowa, Liying Wang, Yumeng Liu, C. Yang, Ke Feng, Wenzhong Hu   +5 more
semanticscholar   +1 more source

Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies [PDF]

, 2015
The purpose of this work is to stimulate the debate on the economic aspects of minimally processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut products.
Nassivera, Federico, Sillani, Sandro
core   +1 more source

Fresh-Cut Mango Best Management Practices Manual

EDIS, 2023
The National Mango Board (NMB), an instrumentality of the US Department of Agriculture, commissioned this work to assist the mango industry. Every effort has been made to ensure the accuracy and completeness of the information.
Jeffrey K. Brecht, Anne Plotto, Anna Marín-Gozalbo, Renee Goodrich   +3 more
doaj   +3 more sources

Possible Sources of Listeria monocytogenes Contamination of Fresh-cut Apples and Antimicrobial Interventions During Antibrowning Treatments: A Review

Journal of Food Protection, 2023
Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home, and in school lunch programs, partially due to freshness, convenience, and portion size availability.
Xuetong Fan, Joshua B. Gurtler, James P. Mattheis   +2 more
doaj   +1 more source

Pre-Harvest light intensity affects shelf-Life of fresh-cut lettuce [PDF]

, 2010
The industry of fresh-cut produce is continuously growing due to increasing demand for fresh, healthy and convenient foods. However, processing of vegetables accelerates quality deterioration due to structural, physiological and biochemical changes ...
Witkowska, I.M., Woltering, E.J.
core   +3 more sources