Artículos de revista DTA - ETS Aldizkari artikuluak
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Browsing Artículos de revista DTA - ETS Aldizkari artikuluak by Author "Horvitz Szoichet, Sandra Susana"
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Publication Open Access Andean blackberries (Rubus glaucus Benth) quality as affected by harvest maturity and storage conditions(Elsevier, 2017) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Arozarena Martinicorena, Íñigo; Tecnología de Alimentos; Elikagaien TeknologiaMaturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color, firmness, pH, total soluble solids, titratable acidity), microbiological (total aerobic mesophiles, psychrotrophes, and yeasts and molds) and sensory quality of Andean blackberries harvested at two maturity stages and stored under room (18 ± 2 °C) and cold storage (8 ± 1 °C) was studied. Total phenolic compounds, anthocyanins and organic acids content, and antioxidant activity were also evaluated. The more mature fruit was classified as “big”, according to the Ecuadorian Standard and showed lower acidity and higher total soluble solids, anthocyanins content and sensory scores compared with the fruit harvested earlier, whilst maturity at harvest did not affect the microbial counts of any of the groups studied. Cold storage was effective in delaying weight loss, softening and microbial growth and also in maintaining a better sensory quality of the blackberries. What’s more, under refrigeration it was possible to extend the shelf-life of the fruit to up to 8 d. The main limiting factors for shelf-life were microbial growth and loss of firmness at room storage and cold storage, respectively. Based on these results, it would be advisable to harvest the fruit at maturity stage 5 in order to achieve an appropriate fruit size, a high anthocyanin concentration, a better sugars/ acids equilibrium, and a better sensory quality and the fruit should be maintained under refrigerated storage.Publication Open Access Application of ozone for the postharvest treatment of fruits and vegetables(Taylor & Francis , 2013-11-04) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODFruits and vegetables consumption has risen noticeably during recent decades, leading to a greater frequency of foodborne illnesses associated with fresh produce. Novel industrial applications and improvements in ozone technology together with new regulatory actions worldwide have emerged in recent years, making its use in the food industry easier. This technology has attracted considerable commercial interest, especially because ozone does not leave any residues on the treated produce and it is also accepted by many organic grower organizations. However, discrepancies regarding the efficacy of this technology are often found in the bibliography and further research is still needed. These differences could be attributed to a great variability in the conditions of the research work: method of ozone generation and application, O3 concentration and exposure time to the gas, as well as the way in which produce is packed. In this sense, standardization in the working conditions and in the units to measure ozone concentration will be useful to better understand the mode of action and the effects of ozone on food products. Consequently, it would be possible to improve its potential as a sanitizer in the food industry.Publication Open Access An approach for the evaluation of efficiency of onion packinghouse operations(Asociación Brasileña de Horticultura, 2003) Camelo, Andrés F. Lopes; Horvitz Szoichet, Sandra Susana; Gómez, Perla A.; Tecnología de Alimentos; Elikagaien TeknologiaThe onion is a major export crop in Argentina and obtaining consistent quality is a matter of concern to remain competitive internationally. Grading is generally done according to Mercosur standards but quality assurance programs are necessary at the packinghouse level. The objective of this study was to develop a first approach for characterizing sorting and sizing efficiency. During the 1998 season five onion packinghouses located in the Valle Bonaerense del Río Colorado (Buenos Aires Province, Argentina) were randomly selected. In all of them, variables measured were: sorting table width, bulb transport and rotation speed as well as number of bulbs/sorter/hour. Before and after sorting, samples of 100 bulbs of each size category were randomly taken and closely inspected and their diameters were measured. Sizing efficiency was determined and a Chi-square test was performed to compare observed frequencies of defects with the expected ones within each category. All the studied packinghouses failed to meet the established limits for slight defects and only one of them was able to comply with the standards for basic requirements when preparing Extra class onions. Even when equipment and operational setup were different among packinghouses, the operational flux (bulbs/sorter/hour) was similar for all of them. Differences in sorting performance can be attributed mainly to the sequence of operations and speed of belt conveyors. Equipment and its calibration affected sizing efficiency, with better results obtained with the diverging roller system. The proposed methodology for characterizing efficiency could be considered as a simple and useful tool for monitoring quality at onion packinghouses.Publication Open Access Development of a new fresh-like product from 'Lamuyo' red bell peppers using hurdle technology(Elsevier, 2013-01-01) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODA new, fresh-like product from "Lamuyo" red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine nor blanching treatments affected the quality of the dehydrated product. The best results were obtained with peppers cut in eight longitudinal strips (2e3 cm width), washed with tap water and dried for 6 h at 80 C and 10% RH. After this treatment, peppers did not need to be rehydrated for consumption. Whereas N2 and air-packed samples were spoiled after 5 and 10 d of storage at 8 C, respectively, an atmosphere with 3 ml/100 ml O2 and 5 ml/100 ml CO2 yielded the best results during the storage period. Under these conditions, all the physicochemical parameters studied remained stable and the ready-to-eat pepper strips were found to keep good aroma, visual quality and global impression. At the same time, the shelflife was extended up to 18 days at 8 1 C, limited mainly by fungal growth and the development of offodors inside the packages.Publication Open Access Efecto del estado de madurez y atmósferas modificadas sobre la calidad de cerezas cv. Sweetheart(Universidad Nacional de Cuyo, 2004) Horvitz Szoichet, Sandra Susana; Yommi, Alejandra; López Camelo, Andrés; Godoy, Carlos; Tecnología de Alimentos; Elikagaien TeknologiaSe estudió el efecto de cosechar cerezas en dos estados de madurez, así como el uso de atmósferas modificadas empleando PBD y PVC, sobre la calidad de fruta almacenada a 0 °C durante 21 y 42 días, respectivamente. La calidad fue evaluada en base a pérdida de peso (%), color (ángulo hue), firmeza, contenido de sólidos solubles, aspecto de los pedicelos y presencia de podredumbres. La fruta cosechada más madura presentó color, sólidos solubles y firmeza adecuados durante los 21 días a 0 °C, pero el almacenamiento estuvo limitado por la deshidratación de los pedicelos, que mantuvieron aspecto comercial sólo durante una semana. Para ambos estados de madurez, la pérdida de peso fue importante y se registró aumento del contenido de sólidos solubles y firmeza. Sin embargo, la fruta cosechada más inmadura no alcanzó en ningún momento la coloración ni contenido de azúcares de la fruta cosechada en estado de madurez más avanzado. Mediante el uso de las bolsas PBD se logró minimizar la deshidratación y mantener las características organolépticas de la fruta, así como un alto porcentaje de pedicelos con buen aspecto y color durante los 42 días de conservación en frío. El uso de PVC se vio limitado por el deterioro de los pedicelos que afectó alrededor del 50 % de la fruta analizada al término de la primera semana.Publication Open Access Effects of gaseous O3 and modified atmosphere packaging on the quality and shelf-life of partially dehydrated ready-to-eat pepper strips(Springer, 2015-05-26) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe efficacy of gaseous O3 (0.7 µl.l-1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 ºC. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O3-treated samples stored under a modified atmosphere of 5 kPa O2/5 kPa CO2. In effect, the reduction in the pH, the loss of lightness, red color and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O2. Based on these results, the shelf-life of the peppers held in 10 kPa O2/5 kPa CO2 was 42 days, whereas packing the peppers with 5 kPa O2/5 kPa CO2 extended the shelf-life of the samples up to 59 days. Thus, the combination of O3, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.Publication Open Access Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers(Oxford University Press, 2012-06-20) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe effects of chlorine (200 μL L¯¹), ozonated water (1 μL L¯¹) and gaseous ozone (0.7 μL L¯¹) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O2 continuously decreased and CO2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. By day 14, L* values decreased in all the fruits, with the greatest changes found in the chlorinated samples (approximately 12 units). Peppers treated with the aqueous solutions showed greater changes in the quality attributes with increasing washing times and especially when chlorine was used. The exposure for three min to gaseous O3 reduced the mesophiles, psychrotrophes and fungal populations of the fresh-cut peppers in 2.5, 3.3 and 1.8 log units, respectively. Combined with modified atmosphere, this could be an appropriate method to maintain the quality and extend the storage period of minimally processed red bell peppers.