Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata).

The effect of storage time on quality attributes of refrigerated fresh-cut mints (Mentha×piperita and M. spicata) was studied. Atmosphere composition, respiratory activity, weight loss, surface colour, total chlorophyll, carotenoids, browning potential, total phenols, flavonoids, radical-scavenging activity, ascorbic acid and essential oil yield and composition were analysed.

Use of UV-C treatments to maintain quality and extend the shelf life of green fresh-cut bell pepper (Capsicum annuum L.).

Unlabelled: The objective of this work was to select a Ultraviolet-C (UV-C) treatment for fresh-cut mature green bell pepper, and to evaluate the effect of its combination with refrigeration on quality maintenance. Bell pepper sticks were treated with 0, 3, 10, or 20 kJ/m² UV-C in the outer (O), inner (I), or both sides of the pericarp (I/O) and stored for 8 d at 10 °C. During the first 5 d of storage, all UV-C treatments reduced deterioration as compared to the control.

beta-xylosidase activity and expression of a beta-xylosidase gene during strawberry fruit ripening.

Strawberry fruit shows a marked softening during ripening and the process is associated with an increment of pectin solubility and a reduction of the molecular mass of hemicelluloses. In this work, we report the activity of beta-xylosidase and the expression of a beta-xylosidase gene in strawberry fruit. We have cloned a cDNA fragment encoding a putative beta-xylosidase (FaXyl1) from a cDNA library obtained from ripe strawberry fruit.

Enhancement of Shelf Life of Grated Beetroots.

Microbiological quality in grated beetroots was studied. The vegetable was washed with cold water (8°C) or with chlorinated water (8°C and 252 mg active chlorine per liter water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0, 4, and 20°C.