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Kaur J, Singh Z, Shah HMS, Mazhar MS, Hasan MU, Woodward A. Insights into phytonutrient profile and postharvest quality management of jackfruit: A review. Crit Rev Food Sci Nutr 2023; 64:6756-6782. [PMID: 36789587 DOI: 10.1080/10408398.2023.2174947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in ethylene biosynthesis and respiration rate during fruit ripening. The market value of jackfruit is reduced due to the deterioration of fruit quality during storage and transportation. There is a lack of standardized harvest maturity index in jackfruit, where consequently, fruit harvested at immature or overmature stages result in poor quality ripe fruit with short storage life. Other factors responsible for its short postharvest life relate to its highly perishable nature, chilling sensitivity and susceptibility to fruit rot which result in significant qualitative and quantitative losses. Various postharvest management techniques have been adopted to extend the storage life, including cold storage, controlled atmosphere storage, modified atmosphere packaging, edible coatings, chemical treatment, and non-chemical alternatives. Diversified products have been prepared from jackfruit to mitigate such losses. This comprehensive review highlights the nutritional profile, fruit ripening physiology, pre and postharvest quality management, and value addition of jackfruit as well as the way forward to reduce postharvest losses in the supply chain.
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Affiliation(s)
- Jashanpreet Kaur
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Zora Singh
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | | | - Muhammad Sohail Mazhar
- Department of Industry, Tourism and Trade, Northern Territory, Darwin, Northern Territory, Australia
- College of Engineering IT & Environment, Charles Darwin University, Casuarina, Northern Territory, Australia
| | - Mahmood Ul Hasan
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Andrew Woodward
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
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Nelluri P, Venkatesh T, Kothakota A, Pandiselvam R, Garg R, Eswaran V, Vaddevolu UBP, Venkatesh R, Mousavi Khaneghah A. Recent advances in non‐thermal and thermal processing of Jackfruit (
Artocarpus heterophyllus Lam)
: an updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Puja Nelluri
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Beng India
| | - T. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - R. Pandiselvam
- Physiology, Biochemistry, and Post‐harvest Technology Division, ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Ramandeep Garg
- Department of Computer Information Systems University of Malta Msida MSD Malta
| | - Vishnu Eswaran
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Uday Bhanu Prakash Vaddevolu
- Department of Agricultural and Biosystems Engineering North Dakota State University 1221 Albrecht Boulevard Farg ND USA
| | - R. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Sao Paulo Brazil
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3
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Chen L, Fan K. Influence of ultrasound treatment in combination with modified atmosphere on microorganisms and quality attributes of fresh‐cut lettuce. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li‐bing Chen
- College of Life Science Yangtze University Jingzhou Hubei 434025 China
| | - Kai Fan
- College of Life Science Yangtze University Jingzhou Hubei 434025 China
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Chitrakar B, Zhang M, Bhandari B. Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control 2021; 125:108010. [PMID: 33679006 PMCID: PMC7914018 DOI: 10.1016/j.foodcont.2021.108010] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/05/2021] [Accepted: 02/21/2021] [Indexed: 12/24/2022]
Abstract
Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine success is expected soon. However, it may take months or years to reach the vaccine to the whole population of the world. Therefore, the technological preparedness is worth to discuss for the smooth running of food processing activities. We have explained the impact of the COVID-19 pandemic on the food supply chain (FSC) and then discussed the technological interventions to overcome these impacts. The novel and smart technologies during food processing to minimize human-to-human and human-to-food contact were compiled. The potential virus-decontamination technologies were also discussed. Finally, we concluded that these technologies would make food processing activities smarter, which would ultimately help to run the FSC smoothly during COVID-19 pandemic.
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Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
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Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns. Molecules 2020; 25:molecules25102323. [PMID: 32429350 PMCID: PMC7287789 DOI: 10.3390/molecules25102323] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/09/2020] [Accepted: 05/13/2020] [Indexed: 11/29/2022] Open
Abstract
The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.
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Method for the Reduction of Natural Losses of Potato Tubers During their Long-Term Storage. SUSTAINABILITY 2020. [DOI: 10.3390/su12031048] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of the study was to establish whether UV-C radiation applied to potato tubers prior to their storage affected their natural losses over a long period of time. A custom-built UV-C radiation stand constructed for the purpose of this experiment was equipped with a UV-C NBV15 radiator generating a 253.7 nm long wave with power density of 80 to 100 μW∙cm−2. Three varieties of edible medium late potatoes, Jelly, Syrena, and Fianna, were the objects of the research. The measurement of tightly controlled storage conditions was carried out over three seasons between 2016/2017 and 2018/2019, in a professional agricultural cold store with automated adjustment of interior microclimate parameters. The obtained data were processed using the variance analysis (α = 0.05). There was a statistically significant reduction in transpiration- and respiration-caused losses in the UV-C radiated potato tubers in comparison to those of the control sample. Additionally, the Jelly variety reacted to UV-C radiation demonstrating a reduction in sprout weight.
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Fan K, Zhang M, Fan D, Jiang F. Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified-atmosphere-packaged fresh-cut cucumber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6032-6041. [PMID: 31226218 DOI: 10.1002/jsfa.9879] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh-cut cucumber, fresh-cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified-atmosphere-packaged fresh-cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54-0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified-atmosphere-packaged fresh-cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh-cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh-cut cucumber. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Dongcui Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Ranasinghe RASN, Maduwanthi SDT, Marapana RAUJ. Nutritional and Health Benefits of Jackfruit ( Artocarpus heterophyllus Lam.): A Review. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4327183. [PMID: 30723733 PMCID: PMC6339770 DOI: 10.1155/2019/4327183] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/19/2018] [Accepted: 12/02/2018] [Indexed: 12/17/2022]
Abstract
Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit. Several countries have developed different food products such as jam, jellies, marmalades, and ice creams using pureed jackfruit. The several parts of jack tree including fruits, leaves, and barks have been extensively used in traditional medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic effects. Despite all these benefits, unfortunately, the fruit is underutilized in commercial scale processing in regions where it is grown. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production.
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Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - S. D. T. Maduwanthi
- Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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Anaya-Esparza LM, González-Aguilar GA, Domínguez-Ávila JA, Olmos-Cornejo JE, Pérez-Larios A, Montalvo-González E. Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2136-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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10
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Optimization of pretreatment and evaluation of quality of jackfruit (Artocarpus heterophyllus) bulb crisps developed using combination drying. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.04.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Son J, Hyun JE, Lee JW, Lee SY, Moon B. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root. J Food Sci 2015; 80:C1178-87. [DOI: 10.1111/1750-3841.12894] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Accepted: 03/27/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Jihye Son
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jeong-Eun Hyun
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jo-Won Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Sun-Young Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - BoKyung Moon
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
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Zhang M, Meng X, Bhandari B, Fang Z, Chen H. Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.981826] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging. Int J Biol Macromol 2014; 68:258-66. [PMID: 24832986 DOI: 10.1016/j.ijbiomac.2014.05.011] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 04/23/2014] [Accepted: 05/05/2014] [Indexed: 01/07/2023]
Abstract
Carrageenan-based antimicrobial films were developed by incorporation of grape fruit seed extract (GSE) at different concentration into the polymer using a solvent casing method and their physical, mechanical, and antimicrobial properties were examined. The carrageenan/GSE composite films appeared yellowish tint due to the polyphenolic compounds in the GSE. SEM analysis showed rough surface with sponge like structures on the cross section of the films. FT-IR results indicated at GSE had good compatibility with carrageenan. The amorphous structure of polymer films was not changed by the incorporation of GSE. But, the addition of GSE increased moisture content, water vapor permeability, and surface hydrophilicity of the films. The tensile strength and elastic modulus decreased with increasing content of GSE, however, the elongation at break increased significantly up to 6.6μg/mL of GSE then decreased thereafter. Thermal stability of the films was not influenced by GSE incorporation. The carrageenan/GSE composite films exhibited great antibacterial activity against food borne pathogens. These results suggest that the carrageenan-based composite films have a high potential for being used as an antimicrobial or active food packaging applications.
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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.002] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Meng X, Zhang M, Adhikari B. Prediction of storage quality of fresh-cut green peppers using artificial neural network. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03007.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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MANURAKCHINAKORN SUPRANEE, CHAMNAN UMAPORN, MAHAKARNCHANAKUL WARAPA. APPEARANCE AND TEXTURE CHANGES OF MODIFIED ATMOSPHERE-PACKED FRESH-CUT MANGOSTEEN AFTER PRESERVATIVE DIPS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00617.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Plaza L, Crespo I, de Pascual-Teresa S, de Ancos B, Sánchez-Moreno C, Muñoz M, Cano MP. Impact of minimal processing on orange bioactive compounds during refrigerated storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.089] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Ulloa JA, Aguilar-Pusian JR, Rosas-Ulloa P, del C. Galavíz-Ortíz KM, Ulloa-Rangel BE. Efecto del remojo con ácido cítrico, ácido ascórbico y sorbato de potasio en la calidad fisicoquímica y microbiológica de jaca mínimamente procesada Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903348791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Torrieri E, Perone N, Cavella S, Masi P. Modelling the respiration rate of minimally processed broccoli (Brassica rapa var. sylvestris) for modified atmosphere package design. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02387.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiang T, Wang Q, Xu S, Jahangir MM, Ying T. Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:742-749. [PMID: 20355107 DOI: 10.1002/jsfa.3876] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Firmness in shiitake mushroom (Lentinula edodes) is an important textural attribute affecting consumer attitudes toward freshness and quality. In this study, the effects of modified atmosphere packaging (MAP) treatments on structure and composition changes in cell walls in relation to the texture of mushrooms were investigated. RESULTS Shiitake mushrooms were packaged in low density polyethylene bags with no holes (M(0)), two microholes (M(1)), four macroholes (M(2)), stored at 4 degrees C for 16 days with non-wrapped mushrooms as control. Control mushrooms showed the highest firmness value due to significant increase of cellulose and chitin. All three MAP treatments reduced losses of protein and polysaccharides; the M(2) treatment can best preserve the original texture while mushrooms in M(0) became soft and deteriorated, possibly due to higher CO(2) accumulation, lower cellulose and chitin content. Transmission electron microscopy performed on caps at harvest and after 16 days indicated that disintegration of plasmalemma had been alleviated by M(2) treatment, leading to better preservation of the cell wall. CONCLUSION Our results suggest that differences in firmness of shiitake mushrooms during storage may be due to differences in cellulose and chitin concentrations. M(2) treatment may be a useful way of maintaining shiitake mushrooms texture during storage at 4 degrees C.
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Affiliation(s)
- Tianjia Jiang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, P. R. China
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Saxena A, Bawa A, Raju P. Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus L.) bulbs during modified atmosphere storage. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.080] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Saxena A, Bawa A, Raju P. Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.08.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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