Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)

The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food processing and preservation 2020-03, Vol.44 (3), p.n/a
Hauptverfasser: Yildiz, Gulcin, Izli, Gokcen, Aadil, Rana Muhammad
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page n/a
container_issue 3
container_start_page
container_title Journal of food processing and preservation
container_volume 44
creator Yildiz, Gulcin
Izli, Gokcen
Aadil, Rana Muhammad
description The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p 
doi_str_mv 10.1111/jfpp.14366
format Article
fullrecord <record><control><sourceid>wiley_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1111_jfpp_14366</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JFPP14366</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3096-2e5e49c1604c68fa71b7aa5188c589ed4bf4e901ae1390d00acc88476162bf8d3</originalsourceid><addsrcrecordid>eNp9kM1OhDAUhRujiePoxifoUo2M7VCgLA1x_MkYZ6FrUsqtdFIothDDTt_AZ_RJZMS1d3NPTs45iw-hU0oWdLyrrWrbBWVhHO-hGU1YFLCIpftoRuioOU-Xh-jI-y0hYRSRcIY-M1u3wmlvG2wVlhXUWgpzidtq8JMSTYl70znhbT_KzoHoamg6j8dOVwH2FRiFjVawm1AOfPX98SX7Dr_1upEwWr3u8Fk2lLbRAtvC2OZV4EdtzOL8GB0oYTyc_P05elndPGd3wfrp9j67XgcyJGkcLCEClkoaEyZjrkRCi0SIiHIuI55CyQrFICVUAA1TUhIipOScJTGNl4XiZThHF9OudNZ7Bypvna6FG3JK8h28fAcv_4U3hukUftcGhn-S-cNqs5k6PwU5dLc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)</title><source>EBSCOhost Business Source Complete</source><source>Wiley Online Library All Journals</source><creator>Yildiz, Gulcin ; Izli, Gokcen ; Aadil, Rana Muhammad</creator><creatorcontrib>Yildiz, Gulcin ; Izli, Gokcen ; Aadil, Rana Muhammad</creatorcontrib><description>The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p &lt; .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p &lt; .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1111/jfpp.14366</identifier><language>eng</language><ispartof>Journal of food processing and preservation, 2020-03, Vol.44 (3), p.n/a</ispartof><rights>2019 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3096-2e5e49c1604c68fa71b7aa5188c589ed4bf4e901ae1390d00acc88476162bf8d3</citedby><cites>FETCH-LOGICAL-c3096-2e5e49c1604c68fa71b7aa5188c589ed4bf4e901ae1390d00acc88476162bf8d3</cites><orcidid>0000-0002-0185-0096 ; 0000-0001-6229-7338</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfpp.14366$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfpp.14366$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Yildiz, Gulcin</creatorcontrib><creatorcontrib>Izli, Gokcen</creatorcontrib><creatorcontrib>Aadil, Rana Muhammad</creatorcontrib><title>Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)</title><title>Journal of food processing and preservation</title><description>The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p &lt; .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p &lt; .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.</description><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kM1OhDAUhRujiePoxifoUo2M7VCgLA1x_MkYZ6FrUsqtdFIothDDTt_AZ_RJZMS1d3NPTs45iw-hU0oWdLyrrWrbBWVhHO-hGU1YFLCIpftoRuioOU-Xh-jI-y0hYRSRcIY-M1u3wmlvG2wVlhXUWgpzidtq8JMSTYl70znhbT_KzoHoamg6j8dOVwH2FRiFjVawm1AOfPX98SX7Dr_1upEwWr3u8Fk2lLbRAtvC2OZV4EdtzOL8GB0oYTyc_P05elndPGd3wfrp9j67XgcyJGkcLCEClkoaEyZjrkRCi0SIiHIuI55CyQrFICVUAA1TUhIipOScJTGNl4XiZThHF9OudNZ7Bypvna6FG3JK8h28fAcv_4U3hukUftcGhn-S-cNqs5k6PwU5dLc</recordid><startdate>202003</startdate><enddate>202003</enddate><creator>Yildiz, Gulcin</creator><creator>Izli, Gokcen</creator><creator>Aadil, Rana Muhammad</creator><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-0185-0096</orcidid><orcidid>https://orcid.org/0000-0001-6229-7338</orcidid></search><sort><creationdate>202003</creationdate><title>Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)</title><author>Yildiz, Gulcin ; Izli, Gokcen ; Aadil, Rana Muhammad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3096-2e5e49c1604c68fa71b7aa5188c589ed4bf4e901ae1390d00acc88476162bf8d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yildiz, Gulcin</creatorcontrib><creatorcontrib>Izli, Gokcen</creatorcontrib><creatorcontrib>Aadil, Rana Muhammad</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yildiz, Gulcin</au><au>Izli, Gokcen</au><au>Aadil, Rana Muhammad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2020-03</date><risdate>2020</risdate><volume>44</volume><issue>3</issue><epage>n/a</epage><issn>0145-8892</issn><eissn>1745-4549</eissn><abstract>The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p &lt; .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p &lt; .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.</abstract><doi>10.1111/jfpp.14366</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-0185-0096</orcidid><orcidid>https://orcid.org/0000-0001-6229-7338</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0145-8892
ispartof Journal of food processing and preservation, 2020-03, Vol.44 (3), p.n/a
issn 0145-8892
1745-4549
language eng
recordid cdi_crossref_primary_10_1111_jfpp_14366
source EBSCOhost Business Source Complete; Wiley Online Library All Journals
title Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.)
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T01%3A03%3A11IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-wiley_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Comparison%20of%20chemical,%20physical,%20and%20ultrasound%20treatments%20on%20the%20shelf%20life%20of%20fresh%E2%80%90cut%20quince%20fruit%20(Cydonia%20oblonga%20Mill.)&rft.jtitle=Journal%20of%20food%20processing%20and%20preservation&rft.au=Yildiz,%20Gulcin&rft.date=2020-03&rft.volume=44&rft.issue=3&rft.epage=n/a&rft.issn=0145-8892&rft.eissn=1745-4549&rft_id=info:doi/10.1111/jfpp.14366&rft_dat=%3Cwiley_cross%3EJFPP14366%3C/wiley_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true