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Articles

PRODUCE SURFACE CHARACTERISTICS AFFECT PRODUCT QUALITY AND SAFETY

Article number

746_15

Pages

131 – 138

Language

English

Abstract

The surface characteristics of fresh-cut fruits and vegetables vary greatly among produce types, varieties, maturities and growing conditions.
Studies have shown that surface conditions of produce significantly affected adherence, attachment, and reduction of pathogens during wash process.
Using confocal laser scanning microscopy, the surface roughness of apples, avocadoes, and cantaloupes was estimated and compared with the reduction rate of pathogen.
It was found that the surface roughness played an important role in pathogen reduction rate during produce wash with the lowest roughness/highest pathogen reduction rate obtained on apples and the highest roughness/lowest pathogen reduction rate obtained on cantaloupes.

Publication

International Conference on Quality Management of Fresh Cut Produce

Authors

H. Wang, H. Feng, Y. Luo, A. Zhang

Keywords

fresh-cut fruits, vegetables, confocal laser scanning microscopy, pathogen reduction

Full text

https://doi.org/10.17660/ActaHortic.2007.746.15

Online Articles (64)

1. MICROBIOLOGICAL QUALITY CONSIDERATIONS FOR THE READY-TO-EAT FRESH PRODUCE INDUSTRY

R. Premier | J. Jaeger | B. Tomkins

2. FRESH-CUT MARKET POTENTIAL AND CHALLENGES IN FAR-EAST ASIA

J.G. Kim

3. TRENDS OF FRESH-CUT VEGETABLES IN JAPAN

T. Shiina | Y. Hasegawa

4. CURRENT STATUS OF THE FRESH-CUT PRODUCE INDUSTRY AND SANITIZING TECHNOLOGIES IN JAPAN

H. Izumi

5. NEW INNOVATIONS IN THE PACKAGING OF FRESH-CUT PRODUCE

C.F. Forney

6. A STOCHASTIC MODEL TO EVALUATE THE EFFECT OF PRODUCT AND PACKAGE VARIABILITY IN SUPER ATMOSPHERIC OXYGEN MAP DESIGN FOR FRESH CUT BUTTER HEAD LETTUCE

B.E. Verlinden | S. Geysen | B.M. Nicolaï

7. ATMOSPHERIC COMPOSITIONS, RESPIRATION RATE AND QUALITY OF FRESH-CUT CABBAGES IN ACTIVE MODIFIED ATMOSPHERE PACKAGING

W.Z. Hu | A.L. Jiang | K. Pang | H.P. Qi

8. EFFECT OF TEMPERATURE AND GAS COMPOSITION ON QUALITY OF GARLIC BULBS

9. MODEL-DRIVEN DEVELOPMENT OF MICROPERFORATED ACTIVE MODIFIED-ATMOSPHERE PACKAGING FOR FRESH-CUT PRODUCE

V. Rodov | B. Horev | G. Goldman | Y. Vinokur | S. Fishman

10. RESPONSE OF DIFFERENT PACKAGING MATERIALS AND CHEMICALS ON THE SHELF LIFE OF STRAWBERRY (FRAGARIA ANANASSA DUCH.) AND CORRELATION BETWEEN DIFFERENT TRAITS

K.S. Kirad | S. Barche | A. Dash | R.K. Sharma

11. NEW APPROACHES ON IMPROVING THE QUALITY AND SAFETY OF FRESH CUT FRUITS AND VEGETABLES

X. Zhang

12. MANAGING FOOD SAFETY RISKS IN THE FRESH-CUT INDUSTRY

L.R. Beuchat

13. QUALITY ASSURANCE AND SAFETY CONSIDERATION FOR FRESH-CUT PRODUCE

W.C. Hurst

14. UP-DATE AND TWENTY FIVE YEARS GLOBAL PREDICTIONS OF RAPID DETECTION OF MICROBES IN FRESH AND FRESH-CUT PRODUCE

D.Y.C. Fung

15. PRODUCE SURFACE CHARACTERISTICS AFFECT PRODUCT QUALITY AND SAFETY

H. Wang | H. Feng | Y. Luo | A. Zhang

16. SANITARY DESIGN OF FRESH-CUT PROCESSING PLANTS

L. Lipschutz

17. SANITATION DESIGN OF FRESH-CUT PROCESSING AND PLANT PROCESSING

A. Turatti

18. MICROBIAL SAFETY OF FRESH-CUT VEGETABLES

D. O¿Beirne

19. THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL AND NUTRITIONAL QUALITY OF FRESH-CUT VEGETABLES

20. BIOTECHNOLOGICAL APPROACHES TO IMPROVING QUALITY AND SAFETY OF FRESH-CUT FRUIT AND VEGETABLE PRODUCTS

V. Rodov

21. AN ELECTROCHEMICAL DNA SENSOR FOR THE DETECTION OF CHLOROPHYLLASE GENE EXPRESSION IN FRESH CUT BROCCOLI

P. Chaumpluk | N. Hadthamard | T. Kosakul | S. Kanlayanarat | E. Tamiya

22. GENOMIC APPROACHES – INNOVATIVE TOOLS TO IMPROVE QUALITY OF FRESH CUT PRODUCE

23. CHALLENGES FACING THE INDUSTRY AND SCIENTIFIC COMMUNITY IN MAINTAINING QUALITY AND SAFETY OF FRESH-CUT PRODUCE

Y. Luo

24. AN INTEGRATED TECHNOLOGY INCLUDING 1-MCP TO ENSURE QUALITY RETENTION AND CONTROL OF MICROBIOLOGY IN FRESH AND FRESH-CUT FRUIT PRODUCTS AT NON-IDEAL STORAGE TEMPERATURES

P.M.A. Toivonen | C. Lu

25. HOT WATER RINSING AND BRUSHING TECHNOLOGY FOR THE FRESH-CUT INDUSTRY

26. USE OF NITRIC OXIDE TO REDUCE SURFACE BROWNING OF FRESH CUT LETTUCE AND APPLE SLICES

R.B.H. Wills | P. Pristijono | J.B. Golding

27. IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE

F. Artés | P. Gómez | F. Artés-Hernández | E. Aguayo | V. Escalona

28. CAROTENOIDS IN WATERMELON AND MANGO

P. Perkins-Veazie

29. ROLE OF MINIMALLY PROCESSED FRUIT AND VEGETABLES ON THE DIET OF THE CONSUMERS IN THE XXI^ST CENTURY

A. Rocha | A.M.M.B. Morais

30. CULTIVATION MANAGEMENT ON THE FARM INFLUENCES POSTHARVEST QUALITY AND SAFETY

S. Nicola | E. Fontana

31. EFFECT OF HARVEST AGE AND PROCESSING ON SOME OF THE BIOCHEMICAL DEGRADATIONS OF READY TO EAT CHINESE CABBAGE (BRASSICA CAMPESTRIS L. SSP. PEKINENSIS LOUR.) DURING CHILLED STORAGE

32. NON-DESTRUCTIVE DETERMINATION OF NITRATE ION IN LEAF STALKS OF BRASSICA CHINENSIS USING VISIBLE-NEAR INFRARED SPECTROSCOPY: POTENTIAL FOR SAMPLE TEMPERATURE COMPENSATION

H. Ito | S. Morimoto

33. EFFECT OF NUTRIENT SOLUTION CONCENTRATION ON QUALITY OF RADISH (RAPHANUS SATIVUS L.) GROWN ON A FLOATING SYSTEM

34. EFFECT OF PRE-STORAGE AT LOW TEMPERATURE ON QUALITY OF DURIAN PULP STORED AT MARKET DISPLAY CONDITIONS

S. Ahmad Tarmizi | M. Pauziah | P. Mohd Salleh | S.L. Tham

35. CACL₂ AFFECTING QUALITY AND AROMA VOLATILES OF FRESH-CUT ‘MALAY’ SAPODILLA

P. Poonsawat | H. Nimitkeatkai | A. Uthairatanakij | S. Kanlayanarat | C. Wongs-Aree

36. OXIDATIVE BEHAVIOUR OF FRESH-CUT ‘FUJI’ APPLES TREATED WITH CHEMICAL STABILIZERS

C. Larrigaudière | D. Ubach | G. Oms-Oliu | O. Martín-Belloso

37. EFFECT OF METHYL JASMONATE ON CHILLING INJURY OF OKRA POD

N. Boontongto | V. Srilaong | A. Uthairatanakij | C. Wongs-Aree | K. Aryusuk

38. EFFECTS OF 1-MCP ON PHYSICO-CHEMICAL CHANGES OF READY-TO-EAT DURIAN ‘MON-THONG’

T. Sudto | A. Uthairatanakij

39. EFFECTS OF CACL₂ DIPS AND HEAT TREATMENTS ON QUALITY AND SHELF-LIFE OF SHREDDED GREEN PAPAYA

P. Kakaew | H. Nimitkeatkai | V. Srilaong | S. Kanlayanarat

40. POSTHARVEST BEHAVIOR OF BUTTERHEAD LETTUCE MINIMALLY PROCESSED

A. León | D. Frezza | V. Logegaray | A. Chiesa

41. EFFECT OF LEAF MATURITY ON CHILLING INJURY SENSITIVITY OF READY-TO-COOK SWEET BASIL (OCIMUM BASILICUM L.)

N. Pongprasert | V. Srilaong

42. CHANGES IN WOUND-INDUCED ETHYLENE PRODUCTION AND ACC OXIDASE IN FRESH-CUT SQUASH

W.Z. Hu | A.L. Jiang | H.P. Qi | K. Pang

43. RESPIRATION AND QUALITY OF FRESH-CUT CABBAGES IN MODIFIED ATMOSPHERE PACKAGING

W.Z. Hu | A.L. Jiang | S.I. Tanaka

44. CHANGES IN ETHYLENE PRODUCTION, RESPIRATION AND POLYPHENOL OXIDASE OF FRESH-CUT APPLE

W.Z. Hu | K. Pang | A.L. Jiang | M.X. Tian

45. EFFECT OF HEAT TREATMENT ON MG-DECHELATION ACTIVITY IN RELATION TO CHLOROPHYLL DEGRADATION DURING STORAGE OF BROCCOLI FLORETS

S. Kaewsuksaeng | S. Kanlayanarat | N. Yamauchi | M. Shigyo

46. SALINITY INDUCED STRESS EFFECTS ON BIOMASS, PHOTOSYNTHETIC RATE, AND ROS-SCAVENGING ENZYMES ACCUMULATION OF PHASEOLUS VULGARIS L.

P.B.S. Gama | K. Tanaka | Z. Ahmed | K. El Siddig

47. RESPIRATORY CHARACTERISTICS AND CHANGES IN QUALITY OF GARLAND CHRYSANTHEMUM (CHRYSANTHEMUM CORONARIUM) DURING SIMULATED DISTRIBUTION CONDITIONS

E. Yasunaga | S. Yoshida | G. Furue | T. Uchino

48. STUDY ON BIOFILM FORMATION OF BACTERIA ISOLATED FROM CUCUMBER FRUITS

D. Hamanaka | A. Niihara | H. Umezaki | T. Uchino

49. EFFECTS OF HOT WATER AND SODIUM HYPOCHLORITE TREATMENTS ON SURVIVAL OF SALMONELLA SPP. AND QUALITIES OF FRESH-CUT PINEAPPLE

S. Manuwong | A. Uthairatanakij | P. Jitaree

50. ANTIFUNGAL ACTIVITY OF VANILLIN ON FRESH-CUT TROPICAL FRUITS

M. Ngarmsak

51. STORAGE QUALITY OF FRESH-CUT LETTUCE TREATED WITH OZONATED WATER AND STORED IN HIGH CO₂ MODIFIED ATMOSPHERE PACKAGING

J. Poubol | M. Inada | Y. Takiguchi | H. Izum

52. EFFECTS OF HYDROCOOLING AND CHITOSAN COATING ON BROWNING AND PHYSIOLOGICAL CHANGES IN FRESH-CUT ROSE APPLE

W. Worakeeratikul | V. Srilaong | A. Uthairatanakij | P. Jitareerat

53. EFFECT OF WHEY PROTEIN CONCENTRATE ON QUALITY AND BIOCHEMICAL CHANGES IN FRESH-CUT ROSE APPLE

W. Worakeeratikul | V. Srilaong | A. Uthairatanakij | P. Jitareerat

54. COMPARISON OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERES ON QUALITY OF SHREDDED GREEN PAPAYA

V. Srilaong | C. Chansamrankul

55. QUALITY OF FRESH-CUT GUAVA (PSIDIUM GUAJAVA L.) AS AFFECTED BY CHITOSAN TREATMENT

C. Thommohaway | S. Kanlayanarat | A. Uthairatanakij | P. Jitareerat

56. EFFECTS OF SUCROSE FATTY ACID ESTER ON THE QUALITY OF FRESH-CUT GUAVA (PSIDIUM GUAJAVA)

C. Thommohaway | A. Uthairatanakij | P. Jitareerat

57. ACTIVE MODIFIED ATMOSPHERES AFFECTING QUALITY OF HOLY BASIL

C. Wongs-Aree | C. Jirapong

58. ENZYMATIC DEGRADATIONS ON FRESH-CUT EGGPLANTS DIFFERENTLY PACKAGED

A.E. Catalano | A. Schilirò | A. Todaro | R. Palmeri | G. Spagna

59. CHANGE OF QUALITY ON PACKAGING METHODS OF MINIMALLY PROCESSED FRESH-CUT LETTUCE

H.S. Cha | A.R. Youn | B.S. Kim

60. TRENDS OF FRESH CUT PRODUCE IN THAI RETAIL MARKETS FOR IDENTIFICATION OF PACKAGING FOR SHREDDED GREEN PAPAYA

K. Sa-nguanpuag | S. Kanlayanarat | K. Tanprasert

61. THE APPLICATION OF SHORT TERM CA STORAGE IN RETAIL PACKAGING POSTPONEMENT FOR SHREDDED GREEN PAPAYA

K. Tanprasert | N. Jaikaew

62. MEASUREMENT OF THE PHYSICAL PROPERTIES OF CABBAGE

H. Ito

63. ELECTRONIC NOSE RESPONSES OF FRESH-CUT APPLES AFFECTED BY POSTHARVEST TREATMENTS AND STORAGE TIME

K. Tanprasert | R. Beaudry | B. Harte

64. THE ROLE OF THE ANATOMICAL STRUCTURE OF APPLE FRUITS AS FRESH CUT PRODUCE

V. Zamorskyi