•Pesticide removal varies with the treatment used and the target substance.•Chlorine dioxide significantly reduced tebuconazole residues.•Photocatalysis significantly reduced iprodione, microbiota ...and disease incidence.•Electrolyzed water decreased the superficial microbiota to undetectable counts.
Concerns about chemicals and pesticides in food plants have increased dramatically during the last decade. Following stricter legislation and studies about toxicity and human health risks, new ways of reducing toxic residues are urgently required. In this study, oxidizing agents such as electrolyzed water (EW), chlorine dioxide (ClO2) and photocatalysis have been used during the postharvest phase in order to remove the residues of cyprodinil, tebuconazole and iprodione from the surface of peaches, nectarines and apricots. Moreover, the disinfection capability of these agents has also been tested as an alternative to sodium hypochlorite. Our results show that pesticide removal from stone fruits by oxidizing technologies significantly varies depending on the treatment used and the target substance. ClO2 significantly reduced tebuconazole residues from all the fruits (by more than 60%) and photocatalysis similarly reduced iprodione residues (between 50 and 70%). However, EW achieved a percentage of residue reduction similar to that of tap water, never exceeded 40%. In contrast, EW reduced the superficial microbiota to undetectable counts, also decreasing the percentage of rotted fruit from 32 to 7%. Photocatalysis produced similar results since it was able to decrease the microorganisms present on the fruit surface by nearly 2 log units and the incidence of disease by 50%. It was concluded that a strategy combining photocatalysis treatment during cold storage to reduce pesticide residues and spoilage microorganisms with electrolyzed water washing to reduce any remaining microbial contamination prior to commercialization will substantially reduce disease and ensure the safety of stone fruits for human consumption.
The effect of sous-vide processing of borage stems on the organoleptic and health-related properties of this product was evaluated. Color, hardness, chlorophyll and total phenolic contents and ...antioxidant activity were analyzed after thermal treatment, during storage (28 days at 2 °C) and after microwave heating (700 W for 1.5 min). Vacuum-packed borage stems were heat-treated at 90 °C for 949 s to achieve the desired softening for their consumption after subsequent microwave heating (5.0 ± 0.5 N). The resultant product had enhanced total phenolic content and antioxidant activity compared to the raw product (1.8 and 2.5 times higher respectively) while the boiled borage suffered losses of 32% in the total phenolic content. The product maintained its brightness and exhibited better preservation of its greenness (82.4% retention) and total chlorophyll content (62.0% retention) than boiled stems. Independently of the storage time, the microwave heating did not significantly modify (P > 0.05) the properties analyzed except for a decrease in the hardness. No significant changes were observed in the analyzed quality parameters for 14 days of storage (P > 0.05), apart from the fact that the product became more yellowish (coordinate b*) during the first week.
•Effects of boiling, sous-vide cooking and microwaving on borage stem quality.•Sous-vide cooking enhances total phenolic content and antioxidant activity of borage.•Sous-vide cooked borage is brighter, greener and richer in antioxidants than boiled.•The quality of sous-vide borage is maintained for 14 d of storage except for color.
Straipsnyje analizuojama situacija, susijusi su disfagijos valdymu Europoje: jos paplitimas, sukeliamos problemos bei valdymo priemonės, aptariama specialistų, susiduriančių su disfagija įvairiose ...srityse, teorinės žinios bei praktiniai įgūdžiai. Tyrimo tikslas – įvertinti specialistų, susijusių su disfagijos valdymu (dietologų, dietistų, slaugytojų, logoterapeutų, maisto ruošimo technologų ir kt.) žinias apie disfagiją ir ištirti specialistų švietimo poreikį minėtose šalyse. Tyrimo metu nustatyta, kad nemaža dalis respondentų savo žinias apie disfagiją vertina nepakankamai gerai, mažiau nei pusė specialistų naudoja standartizuotą informaciją bei metodus modifikuotos tekstūros maisto lygiams įvardinti bei nustatyti, neturi žinių kaip reikia maitinti pacientus, sergančius disfagija. Tyrimas parodė, kad būtina gilinti specialistų žinias apie disfagiją, o geriausias būdas tai padaryti – įtraukti šią tematiką į sveikatos mokslų (medicinos, mitybos ir slaugos krypčių) studijų programas. Taip pat būtina parengti metodinę priemonę, kuria galėtų naudotis minėtų sričių specialistai visose Europos šalyse.
The purpose of this work was to determine the shelf life of Burlat cherries packaged in modified atmospheres during transportation and commercialisation. Cherries were harvested at commercial ...maturity and packaged in trays covered with polypropylene films with different permeabilities. All cherries were transported in a refrigerated truck from Zaragoza (Spain) to Milán (Italy) during a transport time of 5 days. After transportation, cherries were submitted to a commercialisation period. Our results show that modified atmosphere packaging using polypropylene films of intermediate permeability (238 ml O
2 m
−2 h
−1 atm
−1 or 423 ml O
2 m
−2 h
−1 atm
−1) extends postharvest cherry shelf life up to 15–20 days at 5 °C. Under these conditions acidity levels remain higher, anthocyanin synthesis is reduced, lower level of oxidative enzymes are detected, and texture and sensorial quality improve. Moreover, films of intermediate permeability allow a temporal breakage of the cold chain without any reduction in sensorial quality of the cherries.
Straipsnyje analizuojama situacija, susijusi su disfagijos valdymu Europoje: jos paplitimas, sukeliamos problemos bei valdymo priemonės, aptariama specialistų, susiduriančių su disfagija įvairiose ...srityse, teorinės žinios bei praktiniai įgūdžiai. Tyrimo tikslas – įvertinti specialistų, susijusių su disfagijos valdymu (dietologų, dietistų, slaugytojų, logoterapeutų, maisto ruošimo technologų ir kt.) žinias apie disfagiją ir ištirti specialistų švietimo poreikį minėtose šalyse. Tyrimo metu nustatyta, kad nemaža dalis respondentų savo žinias apie disfagiją vertina nepakankamai gerai, mažiau nei pusė specialistų naudoja standartizuotą informaciją bei metodus modifikuotos tekstūros maisto lygiams įvardinti bei nustatyti, neturi žinių kaip reikia maitinti pacientus, sergančius disfagija. Tyrimas parodė, kad būtina gilinti specialistų žinias apie disfagiją, o geriausias būdas tai padaryti – įtraukti šią tematiką į sveikatos mokslų (medicinos, mitybos ir slaugos krypčių) studijų programas. Taip pat būtina parengti metodinę priemonę, kuria galėtų naudotis minėtų sričių specialistai visose Europos šalyse.
We have studied the ripening process of Burlat sweet cherry during two consecutive growing seasons in order to identify its main specific characteristics. An increase in ethylene production is ...consistently observed when the fruit reaches an acceptable degree of ripeness. This ethylene peak clearly divides the ripening process into two distinct phases with markedly different behaviour of all of the parameters measured in this study: respiration rate, titratable acidity, soluble solids content, firmness, colour, pectolytic and oxidation enzymes and anthocyanin content.
Physiological maturity of peach at harvest greatly influences the post-harvest quality. Changes in colour during the last ripening stages of a very late and firm peach cultivar
Prunus persica (L.) ...Batsch cv. Calanda have been studied to assess the feasibility of using reflectance colour references as non-destructive indices of maturity. The respiratory peak was simultaneous to the ethylene rise, and both induced important changes in the peaches. The physiological changes brought about a rise in polyphenoloxidase and peroxidase enzyme activity. The amount of carotenoids increased as maturity advanced and more markedly at the climacteric rise. Reflectance spectra and CIELAB coordinates reflected changes in skin and pulp colour and
a
* and
h
ab
evolved nearly in a near linear way. Values of the
b
* coordinate show changes as well. These findings agree with and extend previous results that reflectance changes can be used as reliable indices to establish the time of physiological maturity in Calanda peaches.
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