Relevant bibliographies by topics / Irish fresh-cut fruit industry

Academic literature on the topic 'Irish fresh-cut fruit industry'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Irish fresh-cut fruit industry"

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Latifah, M. N., H. Abdullah, I. Ab Aziz, M. P. Nur Aida, O. Fauziah, and Y. Talib. "Fresh-cut fruit industry in Malaysia: status and challenges." Acta Horticulturae, no. 1209 (August 2018): 79–86. http://dx.doi.org/10.17660/actahortic.2018.1209.012.

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Latifah, M. N., H. Abdullah, I. Ab Aziz, M. P. Nur Aida, O. Fauziah, and Y. Talib. "Fresh-cut fruit industry in Malaysia: status and challenges." Acta Horticulturae, no. 1209 (August 2018): 79–86. http://dx.doi.org/10.17660/actahortic.2018.1209.12.

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Toivonen, Peter M. A. "Fresh-cut apples: Challenges and opportunities for multi-disciplinary research." Canadian Journal of Plant Science 86, Special Issue (December 1, 2006): 1361–68. http://dx.doi.org/10.4141/p06-147.

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The fresh-cut apple industry has recently become established in North America. The future looks very bright for this value-added fruit product, however its growth requires improvements in quality and reduction of production costs. The existing industry has grown from concept to reality in response to research activities in anti-browning dips, package technology, sensory analysis, postharvest physiology, postharvest pathology and food microbiology. Several examples of how these critical research inputs have impacted and continue to impact on the industry practice are discussed. The next generation of questions and challenges posed by the industry will require some new inputs. Research in several disciplines will be need accessed to resolve the emerging issues. Traditional breeding effort and/or molecular technologies will be needed to provide non-browning fruit, fruit with better processing characteristics such as small cores to reduce waste and improved flavour and nutrition retention after cutting. With new cultivars, further work will be required to understand the commercial handling of each, including selection of harvest maturity and optimization of storage protocols. Also, pre-harvest factors such as phosphorus nutrition will need to be investigated further in terms of their effects on fruit tissue and membrane stability. Management of fungal pathogens is a key issue that needs to be studied from the field through storage and after cutting and packaging of the sliced fruit. The very nature of fresh-cut fruit has and continues to require a coordinated multi-disciplinary research strategy. Key words: Value-chain, value-added, apples, fresh-cut, integrated research
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Mayen, Carlos, Maria I. Marshall, and Jayson Lusk. "Fresh-Cut Melon—The Money Is in the Juice." Journal of Agricultural and Applied Economics 39, no. 3 (December 2007): 597–609. http://dx.doi.org/10.1017/s1074070800023294.

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Fruit is an important component of the food industry in the United States, and “fresh-cut” products are an increasing portion of that consumption. We found that packaging and juice content played a significant role in the choices Indiana consumers made when purchasing fresh-cut melon products. Brand was not as important as the other fresh-cut melon attributes. Indiana consumers had a clear dislike for cup-shaped transparent packages compared with tamper-proof, bowl, and squared packages. However, they were willing to pay a premium for packages that have no fruit juices on the bottom.
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Meza-Gutiérrez, Nimcy Noemí, José Armando Ulloa, Petra Rosas-Ulloa, Rosendo Balois-Morales, Graciela Guadalupe López-Guzmán, Guillermo Berumen-Varela, Ana Alicia Escalera-Lara, Paloma Patricia Casas-Junco, and Pedro Ulises Bautista-Rosales. "Antibacterial Effect of Noni Juice In Vitro and Applied to Fresh-Cut Papaya to Control Escherichia coli O157 : H7." Journal of Food Quality 2022 (March 22, 2022): 1–9. http://dx.doi.org/10.1155/2022/5543473.

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This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papaya was evaluated. We determined the minimal inhibitory concentration (MIC) in a microplate reader by the microdilution method using TSB using an initial concentration of 1 × 107 cells of E. coli/mL. Cubes of fresh-cut papaya fruit were immersed in an E. coli suspension (1 × 105 cells/mL) and after that in NJ three times (0, 2.5, and 5 min) and then stored at 4 ± 1°C for 18 days. The presence of E. coli and total coliforms, as well as pH, TSS, and titratable acidity, were evaluated every three days. The results of in vitro assays showed that NJ at 20% inhibited the microbial growth of E. coli, finding a maximum growth rate (μmax) of −0.0066 h−1. Immersion in NJ for 5 min presented a reduction of E. coli of 3.72 ± 1.43 log10 CFU/ g of fresh-cut papaya fruit treated with this bacteria on day 9 of storage regarding control. Likewise, fresh-cut papaya fruit immersed in NJ for 5 min maintained the total coliforms between 1 and -1 log10 coliforms CFU/g for 18 days. However, the immersion treatment in NJ modified some physicochemical parameters of the fresh-cut papaya fruit, such as acidity and pH ( P < 0.05). The application of NJ to fresh-cut papaya fruit showed in vitro and in vivo inhibition of E. coli and total coliforms, evidencing it as a possible bacterial control agent in the precut fruit industry for up to 18 days.
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ALTHAUS, D., E. HOFER, S. CORTI, A. JULMI, and R. STEPHAN. "Bacteriological Survey of Ready-to-Eat Lettuce, Fresh-Cut Fruit, and Sprouts Collected from the Swiss Market." Journal of Food Protection 75, no. 7 (July 1, 2012): 1338–41. http://dx.doi.org/10.4315/0362-028x.jfp-12-022.

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The consumption of ready-to-eat fresh vegetables has increased significantly in the recent decades. So far, no data are available on the bacteriological burden and the prevalence of foodborne pathogens in ready-to-eat lettuce, fresh-cut fruit, and sprouts on the Swiss market. This study was based on investigations carried out during 2 months of the summer season in 2011. Samples of 142 salads, 64 fresh-cut fruit, and 27 sprouts were included in this study. Escherichia coli, an indicator microorganism for fecal contamination, was only found in 5 lettuce samples, with amounts ranging between 2 and 3 log CFU/g. No Salmonella spp. were detected from any of the 233 samples analyzed in this study, and a low occurrence was found for contamination with L. monocytogenes, Shiga toxin–producing E. coli, enteropathogenic E. coli, and Cronobacter. From the results of the present study, we conclude that even in a country where the use of chlorine solutions to sanitize fruits and vegetables in the fresh-cut industry is not allowed, it is possible to produce ready-to-eat lettuce, fresh-cut fruit, and sprouts with high microbiological standards. Strict maintenance of good practices of hygiene at preharvest, harvest, and postharvest levels is of central importance to ensure both public health protection and product quality.
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LEVERENTZ, BRITTA, WILLIAM S. CONWAY, ZEMPHIRA ALAVIDZE, WOJCIECH J. JANISIEWICZ, YORAM FUCHS, MARY J. CAMP, EKATERINE CHIGHLADZE, and ALEXANDER SULAKVELIDZE. "Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study." Journal of Food Protection 64, no. 8 (August 1, 2001): 1116–21. http://dx.doi.org/10.4315/0362-028x-64.8.1116.

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The preparation and distribution of fresh-cut produce is a rapidly developing industry that provides the consumer with convenient and nutritious food. However, fresh-cut fruits and vegetables may represent an increased food safety concern because of the absence or damage of peel and rind, which normally help reduce colonization of uncut produce with pathogenic bacteria. In this study, we found that Salmonella Enteritidis populations can (i) survive on fresh-cut melons and apples stored at 5°C, (ii) increase up to 2 log units on fresh-cut fruits stored at 10°C, and (iii) increase up to 5 log units at 20°C during a storage period of 168 h. In addition, we examined the effect of lytic, Salmonella-specific phages on reducing Salmonella numbers in experimentally contaminated fresh-cut melons and apples stored at various temperatures. We found that the phage mixture reduced Salmonella populations by approximately 3.5 logs on honeydew melon slices stored at 5 and 10°C and by approximately 2.5 logs on slices stored at 20°C, which is greater than the maximal amount achieved using chemical sanitizers. However, the phages did not significantly reduce Salmonella populations on the apple slices at any of the three temperatures. The titer of the phage preparation remained relatively stable on melon slices, whereas on apple slices the titer decreased to nondetectable levels in 48 h at all temperatures tested. Inactivation of phages, possibly by the acidic pH of apple slices (pH 4.2 versus pH 5.8 for melon slices), may have contributed to their inability to reduce Salmonella contamination in the apple slices. Higher phage concentrations and/or the use of low-pH-tolerant phage mutants may be required to increase the efficacy of the phage treatment in reducing Salmonella contamination of fresh-cut produce with a low pH.
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RUSSO SPENA, TIZIANA, and MARIA COLURCIO. "A COGNITIVE-RELATIONAL VIEW OF INNOVATION IN THE AGRI-FOOD INDUSTRY: THE FRESH-CUT BUSINESS." International Journal of Innovation Management 14, no. 02 (April 2010): 307–29. http://dx.doi.org/10.1142/s1363919610002659.

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The aim of our study is to analyse competitive dynamics in an emerging sector of the wider agri-food industry, namely the fresh-cut business (fruit and vegetable products that are minimally processed and ready to eat). Our work is based on case study research. We propose an interpretive model that we term the cognitive-relational framework. Our framework explains the development dynamics of the emergent fresh -cut business and outlines structural links among resources, relationships, and innovation processes, which are basic and critical elements for the continued growth of the traditional agri-food industry. Our proposed cognitive-relational approach allowed us to understand how the studied firms radically transformed the ways they manage their business and develop new products. Using this approach, we now understand why these firms have become market leaders in this innovative sector of the food industry.
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Atay, Ayşe. "Assessment of fruit flesh browning in ‘Amasya’ apple cultivar and its two selected sibs." Genetika 53, no. 3 (2021): 1133–46. http://dx.doi.org/10.2298/gensr2103133a.

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Post-cut internal flesh browning of apples is a major limitation to consumer acceptability as it causes to the unattractive appearance and consequential off-flavour for fresh fruit. The browning of apples is also essential for processed products such as fresh-cut, fruit juice, canned, frozen, and drying. In this work, internal flesh browning susceptibility was investigated in ?Amasya? apple cultivar and two superior sibs (named ?109? and ?120?), of which female parent is ?Amasya?, for both visually and objectively. Colour parameters of the cutting surface were measured every ten minutes during the first thirty minutes after slicing. The most rapid initial browning of fruit flesh occurred within the first ten minutes after the disruption in both sibs and ?Amasya?. It was observed that ?Amasya? undergone significant colour change first, followed by ?120? in all the studied colour parameters, whereas ?109? did not brown significantly. Hence, it can be concluded that ?109? could be useful in the fruit processing industry thanks to the remarkable post-cut anti-browning properties. Valuable correlations were found between pH and the colour parameters of cutting surface in the thirty minutes after slicing. However, the colour change parameters were not or weakly correlated to other fruit attributes. The results of this study show the importance of the internal flesh quality of fruit in breeding programs to maintain quality.
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Saftner, Robert, Gene Lester, and Judith A. Abbott. "(186) Fresh-cut Chunks of a New Orange-fleshed Melon Genotype: Analytical and Sensory Comparisons to Its Inbred Parents, and to Commercial Cantaloupe and Green-fleshed Honeydew Harvested in Winter." HortScience 41, no. 4 (July 2006): 1018B—1018. http://dx.doi.org/10.21273/hortsci.41.4.1018b.

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A new hybrid orange-fleshed netted melon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut chunks from the hybrid were compared to those of its parental lines and to commercial cantaloupe and honeydew fruits available in winter. Female parent and hybrid chunks had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations versus that of the male parent. Hybrid chunks also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit, and showed no appreciable differences in aromatic volatile concentrations to commercial honeydew or in surface color to commercial cantaloupe. Consumers liked the flavor, texture, sweetness, and overall eating quality of the hybrid chunks better than those of its inbred parents and winter honeydew and as well as or better than that of winter cantaloupe. Hybrid fruit stored 5 weeks at 1 °C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 °C maintained good quality (firmness = 51 N, SSC = 12.2%, surface pH = 6.0, beta-carotene and ascorbic acid concentrations = 14 and 182 mg·kg-1, respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations approaching 8 log cfu·g-1. The results indicate that the orange-fleshed hybrid melon is a promising new melon type for fresh-cut processing, especially during the winter.
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Books on the topic "Irish fresh-cut fruit industry"

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Olusola, Lamikanra, ed. Fresh-cut fruits and vegetables: Science, technology, and market. Boca Raton: CRC Press, 2002.

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Martín-Belloso, Olga. Advances in fresh-cut fruits and vegetables processing. Boca Raton, FL: CRC Press, 2011.

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Lamikanra, Olusola. Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. Taylor & Francis Group, 2002.

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Lamikanra, Olusola. Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. Taylor & Francis Group, 2002.

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Lamikanra, Olusola. Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. Taylor & Francis Group, 2002.

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Martin-Belloso, Olga, and Robert Soliva Fortuny. Advances in Fresh-Cut Fruits and Vegetables Processing. Taylor & Francis Group, 2010.

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Martin-Belloso, Olga, and Robert Soliva Fortuny. Advances in Fresh-Cut Fruits and Vegetables Processing. Taylor & Francis Group, 2010.

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Martin-Belloso, Olga, and Robert Soliva Fortuny. Advances in Fresh-Cut Fruits and Vegetables Processing. Taylor & Francis Group, 2010.

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Martin-Belloso, Olga, and Robert Soliva Fortuny. Advances in Fresh-Cut Fruits and Vegetables Processing. Taylor & Francis Group, 2019.

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Martin-Belloso, Olga, and Robert Soliva Fortuny. Advances in Fresh-Cut Fruits and Vegetables Processing (Food Preservation Technology). CRC, 2009.

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Book chapters on the topic "Irish fresh-cut fruit industry"

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"The Fresh-Cut Fruit and Vegetables Industry." In Food Preservation Technology, 1–11. CRC Press, 2010. http://dx.doi.org/10.1201/b10263-2.

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"Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry." In Fresh-Cut Fruits and Vegetables, 169–220. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2016. |: CRC Press, 2016. http://dx.doi.org/10.1201/9781315370132-16.

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Reports on the topic "Irish fresh-cut fruit industry"

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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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