Moreno, M., Castell-Perez, M.E., Gomes, C., Da Silva, P.F., & Moreira, R.G. (2006). Effects of
electron beam irradiation on physical, textural, and microstructural properties of “Tommy
Atkins” mangoes (mangifera indica l.). Journal of Food Science, 71(2), E80-E86. Retrieved
January 22, 2013, from OhioLINK Electronic Journal Center database.
Individual Abstract
Background/Need for Research
“Tommy Atkins” mangoes are the most common variety of mangoes imported and sold
in the U.S. Their shelf life is limited because of their high moisture and sugar content. Therefore,
research is being conducted to find the most effective method in maintaing the quality of
mangoes for a longer period of time after harvest.
Procedure
In this study, 168 “Tommy Atkins” mangoes underwent electron beam irradiation at
levels of 1.0, 1.5, and 3.1 kilograys. At each of these levels, the physiochemical, textural,
respiration rates, microstructural, and sensory characteristics were evaluated. The experimental
controls were non-irradiated mangoes. All of the mangoes were stored for 21 days at 12 degrees
celsius with a relative humidity of 62.7 percent. Throughout the 21 days, the mangoes were
evaluated on the first, fifth, tenth, and 21st days of radiation. A panel of 50 untrained panelists
judged the color and overall quality of the irradiated and non-irradiated mangoes on a scale of
one to five, one being the most liked/preferred.
Results
This study concluded that the physical, textural, and microstructural quality of the
mangoes were preserved with an electron beam irradiation dose up to 1.0 kilograys. At higher
doses of irradiation, negative changes in texture of the mangoes occurred, causing them to soften
more quickly. Also, when stored at 12 degrees celsius, the shelf life of the irradiated mangoes
increased compared to the non-irradiated mangoes.
Implications
Irradiation can rid mangoes of most of the pathogenic microorganisms they may
encounter due to their high moisture and sugar content. At low irradiation doses, up to 1.0
kilograys, the color and texture of mangoes will be the same as non-irradiated mangoes.
Irradiating mangoes can also improve their shelf life. Looking at all of these factors together as a
whole, irradiation of mangoes has the potential to increase their marketability.
Alandes, L., Hernando, I., Perez-Munuera, I., & Quiles, A. (2009). Improving the quality of
fresh-cut apples, pears, and melons using natural additives. Journal of Food Science, 74(2), S90S96. Retrieved Jaunary 25, 2013, from OhioLINK Electronic Journal Center database.
Individual Abstract
Background/Need for Research
When it comes to fresh fruits, attempting to preserve their quality over long periods of
time always proves challenging. There is contemplation on whether or not the use of technology,
such as irradiation, is the best method for doing so. Therefore, research on preserving fresh fruits
through more natural ways is a method of interest to researchers.
Procedure
“Fuji” apples, “Flor de Invierno” pears, and “piel de sapo” cantaloupe melons were used
in this experiment. There were 40 apples and pears, and 15 melons. Each of these fruits was cut
into cubes. The cubes of each fruit would be treated with dipping solutions, four of them
containing a natural additive, and one of the containing no natural additives, which was
considered the control. The four different dipping solutions contained either N-acetyl-Lcysteine, Glutathione, Calcium lactate, or Malic acid. After being cubed, each fruit was split into
two batches. The first batch was dipped into each natural additive solution, and the second in the
control solution. This dipping of both batches took place at ten degrees celsius for one minute.
After dipping the fruits in the solutions, they were stored at four degrees celsius for four weeks in
polyethylene bags. After remaining in storage for four weeks, the instrumental texture,
microstructure, acidity, soluble solids, color, pectinmethylesterase activity, and microflora were
analyzed in all of the fruits.
Results
The treatment of these apples, pears, and melons in the natural additive solutions
provided as a sufficient way to extend their shelf life. The microbial counts of the apples and
pears also remained low throughout the four weeks. However, the melons were only able to keep
a low microbial count throughout the first two weeks of storage. Treating these fruits with the
dipping solutions proved to preserve their overall quality, especially their texture. The control
apples lost firmness after the second week, while the treated apples had a consistent firmness up
until the third week. The treated pears showed no significant change of firmness throughout the
four weeks of storage. The untreated melons remained firm until the third week of storage, while
the treated melons remained firm throughout the four weeks.
Implications
The use of natural additives, such as the four used in this study, could potentially be used
to enhance the shelf life of other fresh fruits, not just apples, pears, and melons. Seeing as this
method of preservation has shown to maintain the color, texture, and structure of the fruits,
researchers could create a follow up study on how these natural additives will affect, for
example, flavor of the fruits.
Fan, X., & Guan, W. (2010). Combination of sodium chlorite and calcium propionate reduces
enzymatic browning and microbial population of fresh-cut “Granny Smith” apples. Journal of
Food Science, 75(2), M-72-M77. Retrieved January 25, 2013, from OhioLINK Electronic
Journal Center database.
Individual Abstract
Background/Need for Research
There is a popular demand nowadays for freshly cut and minimally processed apples.
Unfortunately, apples have a short shelf life once they are cut. This short shelf life is due to
enzymatic browning, tissue softening, and microbial growth, all of which occur quickly after
being cut. If consumers see any kind of browning on the apples, they will be reluctant to
purchase any. There have been many studies conducted using ascorbic acid as a dipping
treatment for apple slices, however, there has been little success in preserving the apples using
this method, as it causes off flavors. Therefore, more research is needed to pinpoint the best
method for extending the shelf life of fresh cut apples.
Procedure
“Granny Smith” apples were stored at two-three degrees celsius before use, and were cut
in a clean processing room at four degrees celsius. The apples were cut with an apple divider that
removed the core and sliced them into eight equal pieces. Using a stainless steel blade, each of
these eight pieces were then cut in half. These apple slices were then dipped into eight different
solutions. The eight solutions were deionized water, calcium propionate (CP) at 0.5 percent, one
percent, and two percent; Sodium chlorite (SC) at 0.05 percent; and sodium chlorite at 0.05
percent mixed with calcium propionate at 0.5 percent, one percent, and two percent. The apple
slices were dipped in the solutions for five minutes and then stored for 14 days at three and ten
degrees celsius in plastic film bags, each punctured with four holes, and eight apple slices to a
bag. These two different temperatures were chosen based on the fact that three degree celsius is
an ideal storage temperature for fresh cut apples and ten degrees celsius is the temperature often
found in grocery stores. On the first, seventh, and fourteenth days of storage, the color, firmness,
and microflora count were evaluated. Color was evaluated with a spectrophotometer. Firmness
was measured using a texture analyzer. This experiment was replicated and repeated four
different times.
Results
There was no significant effect on browning when the apples were dipped in just the
calcium propionate (CP). At first, when the apples were dipped in the sodium chlorite (SC),
browning was inhibited. However, when they were stored at ten degrees celsius, the apple slices
turned brown. Throughout the storage period at three degrees celsius, the apples dipped in the
mixed solution of CP and SC had no yeast or mold growth. While they were being stored at ten
degrees celsius, there was an increase of yeast and mold, but the CP acted in reducing the
severity of this increase.
Implications
The use of this treatment on “Granny Smith” apples could lead to treating other apples
with this combination of calcium propionate and sodium chlorite. The shelf life and firmness of
apple slices could potentially be improved after being treated with this compound, while also
reducing the chance of yeast and mold growth during storage.
Research Content Questions
1. What specific topics are addressed in the research?
• Irradiation of “Tommy Atkins” mangoes and the resulting effect on the quality of the mangoes.
(12)
• Potential furan (a carcinogen) production in fresh fruits and vegetables that have been
irradiated. (7)
• The effects of ionizing radiation and calcium ascorbate on freshly sliced apple slices(6)
• The overall quality of cantaloupes after undergoing electron beam irradiation treatment. (3)
• How drying conditions effect the overall quality of pineapple. (9)
• Whether or not thermal processing has a negative effect on pineapple juice. (4)
• The effects active label-based packaging has on “Calanda” peaches’ quality and enzymatic
activity. (10)
• Determining the shelf life of minimally processed apples through color changes. (11)
• How a solution combined of sodium chlorite and calcium propionate effect enxymatic
browning and microbial content of freshly cut “Granny Smith” apples. (5)
• How the quality freshly cut fuji apple slices are affected based on different ripening stages, the
use of anti-browning agents, and atmospheric storage conditions (8)
• The use of natural additives to fresh fruits and how they will effect the overall quality. (1)
• The effects of electron beam radiation at low doses on the overall quality of packaged
cantaloupe. (2)
2. What specific objective measures (instruments, techniques) were used in food evaluation?
• A 10 MeV (10 kW) linear accelerator with a double-beam fixture was used to determine the
physiochemical, respiration rates, and microstructural components of the mangoes at each
radiation dose. (12)
• Fresh produce purchased from supermarkets, cut, and sealed in 40 milliliter vials to be
irradiated at four degrees celsius with five kilograys of gamma radiation. (7)
• Cutting boards, an apple slicer, CP08300 film bags, an AIE-300 heat sealer, (6)
• A linear electron beam accelerator with a single beam was used to irradiated the cantaloupes.
(3)
• A hot-air convective drying technique was used to dry the pineapple.(9)
• After being heated in a water bath, color change, non-enzymatic browning, and
hydroxymethylfurfural (HMF) were determined through the use of a spectrocolorimeter. (4)
• Two different types of packaging were used to conduct the experiment. (10)
• Apples were stored at four degrees celsius in the dark. (11)
• Apples were dipped into eight different solutions containing calcium propionate, sodium
chlorite, or a combination of the two. (5)
• The apples were treated with N-acetylcysteine and ascorbic acid when evaluating the use of
anti-browning agents. (8)
• Apples, pears, and melons were treated with calcium lactate, N-acetyle-L-cysteine, glutathione,
and malic acid. (1)
• Color was measured using a handheld CR-2006 minolta chroma meter. (2)
3. What specific sensory measures were used in food evaluation?
• Physiochemical, textural, respiration rates, microstructural, and sensory characteristics were
evaluated. The sensory characteristics were analyzed by a group of 50 untrained panelists. (12)
• Measure of the amount of furan in the tested produce. (7)
• Color, firmness, ascorbic acid content, microfloral count, and pH were measured. (6)
• Color, texture, size, sugar and carotene content were measured. (3)
• Color, texture, ascorbic acid loss, and water uptake ability during rehydration were measured.
(9)
• Color change, non-enzymatic browning, and hydroxymethylfurfural (HMF) were analyzed. (4)
• Throughout the time of storage, the peaches underwent sensory analysis and any fungal
infections were evaluated. (10)
• Color, texture, flavor, and weight loss of the apples were analyzed. Fifteen graduate students
served as panelists for the sensory analysis of color, firmness, flavor, and the overall quality of
the apple sample, or how much they liked each one. (11)
• Microbial content, firmness, and enzymatic browning were analyzed. (5)
• Color, firmness, and overall quality was observed. (8)
• Overall sensory qualities were analyzed, along with microbial content. (1)
• Color, texture were analyzed by trained sensory panelists. (2)
4. Do you notice any directions or trends in the research?
I think the most abundant trend I’ve noticed is research having the objective of extending
the shelf life of fresh produce. A number of other studies that have looked at the effects of
electron beam irradiation on fresh produce. However, there are also studies trying to find
whether or not electron beam irradiation of produce can negatively affect one’s body when
consumed. On that note, a lot of studies are not just looking at sensory qualities, but microbial
content as well. Researchers need to be sure their method won’t cause any potential harm to
consumers.
5. What are the researchers’ suggestions for further research in the area? What are your
suggestions for further research?
A good number of the articles I read through did not include taste in their analysis of the
final product. I think a lot of past and current research has been focusing more on the appearance
of fresh produce and how shelf life can be extended. I agree with some of the researchers’ who
mentioned what could be done in future research, which is really to master a sound method of
improving the overall quality of a fresh produce item, while still retaining its unique taste.
Research Forum Questions
1. Is the research presented in present or past tense?
The introduction section of most of the studies were presented in present tense. The tense
then changed to past tense at the methods section, and remained in past tense for the remainder
of the article.
2. Is the research in an active or passive voice?
The research of was presented in a passive voice, putting the emphasis on the studies
being conducted, not the researchers.
3. Are results of other research studies discussed in each article? In the review of the literature?
In the results and discussion section?
Yes, some of the articles contained results of other research studies. Other research
studies were mentioned when the researchers used a specific method or were comparing their
results to other studies. Results of other studies were most commonly found in the results and
discussion section, the methods section, and sometimes in the introduction section.
4. Where are the tables/figures placed? As the specific information is being discussed or at the
end of the article?
Throughout all the articles the tables and figures were placed as the information was
being discussed. However, these tables and figures were normally at the end of the page that the
current discussion was on.
References
1. Alandes, L., Hernando, I., Perez-Munuera, I., & Quiles, A. (2009). Improving the quality of
fresh-cut apples, pears, and melons using natural additives. Journal of Food Science,
74(2), S90-S96. Retrieved Jaunary 25, 2013, from OhioLINK Electronic Journal Center
database.
2. Balaban, M.O., Brecht, J.K., Boynton, B.B., Marshalll, M.R., Sims, C.A., & Welt, B.A.
(2005). Effects of low-dose electron beam irradiation on respiration, microbiology,
texture, color, and sensory characteristics of fresh-cut cantaloupe stored in
modified-atmosphere packages. Journal of Food Science, 71(2), S149-S155. Retrieved
January 22, 2013, from OhioLINK Electronic Journal Center database.
3. Castell-Perez, E., Moreira, R.G., Moreno, M., & Rodriguez, O. (2004). Electron beam
irradiation treatment of cataloupes: Effect on product quality. Food Science and
Technology International, 10(6), 383-390. Retrieved January 25, 2013, from OhioLINK
Electronic Journal Center database.
4. Chiewchan, N., Rattanathanalerk, M., & Srichumpoung, W. (2005). Effect of thermal
processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2),
259-265. Retrieved January 25, 2013, from OhioLINK Electronic Journal Center
database.
5. Fan, X., & Guan, W. (2010). Combination of sodium chlorite and calcium propionate reduces
enzymatic browning and microbial population of fresh-cut “Granny Smith” apples.
Journal of Food Science, 75(2), M-72-M77. Retrieved January 25, 2013, from OhioLINK
Electronic Journal Center database.
6. Fan, X., Mattheis, J.P., Niemera, B.A., Olson, D.W., & Zhuang, H. (2005). Quality of freshcut
apple slices as affect by low-dose ionizing radiation and calcium ascorbate treatment.
Journal of Food Science, 70(2), S143-S148. Retrieved January 22, 2013, from OhioLINK
Electronic Journal Center database.
7. Fan, X., & Sokorai, K.J.B. (2008). Effect of ionizing radiation on furan formation in fresh-cut
fruits and vegetables. Journal of Food Science, 73(2), C79-C83. Retrieved January 22,
2013, from OhioLINK Electronic Journal Center database.
8. Grasa-Guillem, R., Martin-Belloso, O., & Rojas-Grau, M.A. (2007). Quality changes in
fresh-cut fuji apple as affected by ripeness stage, antibrowning agents, and storage
atmosphere. Journal of Food Science, 72(1), S036-S043. Retrieved January 25, 2013,
from OhioLINK Electronic Journal Center database.
9. Mascheroni, R.H., & Ramallo, L.A. (2012). Quality evaluation of pineapple fruit during
drying process. Food and Bioproducts Procesing, 90(2), 275-283. Retrieved January 25,
2013, from OhioLINK Electronic Journal Center database.
10. Montero-Prado, P., Nerin, C., & Rodriguez-Lafuente, A. (2011). Active label-based
packaging to extend the shelf-life of “Calanda” peach fruit: Changes in fruit quality and
enzymatic activity. Postharvest Biology and Technology, 60(3), 211-219. Retrieved
January 25, 2013, from OhioLINK Electronic Journal Center database.
11. Morais, M.B., & Rocha, C.N., (2003). Shelf life of minimally processed apple (cv.
jonagored) determined by colour changes. Food Control, 14(1), 13-20. Retrieved January
25, 2013, from OhioLINK Electronic Journal Center database.
12. Moreno, M., Castell-Perez, M.E., Gomes, C., Da Silva, P.F., & Moreira, R.G. (2006). Effects
of electron beam irradiation on physical, textural, and microstructural properties of
“Tommy Atkins” mangoes (mangifera indica l.). Journal of Food Science, 71(2),
E80-E86. Retrieved January 22, 2013, from OhioLINK Electronic Journal Center
database.
Research Review Report
KNH 404
Erin Baas