Open Access
Effects of modified atmosphere packaging on quality and shelf-life of partially dehydrated red bell pepper
(ISHS, 2015) Horvitz Szoichet, Sandra Susana; Cantalejo Díez, María Jesús; Tecnología de Alimentos; Elikagaien Teknologia; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
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 - ISFOOD
The 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.
Open Access
Influence of organic and inorganic fertilizer regimes on growth patterns and antioxidants capacity of strawberry (Fragaria × ananassa Duch.) cv. Chandler
(Hindawi, 2022) Zahid, Noosheen; Maqbool, Mehdi; Tahir, Majid Mahmood; Horvitz Szoichet, Sandra Susana; Hamid, Abdul; Khalid, Muhammad Shafique; Ejaz, Shaghef; Jawad, Rashid; Awan, Shahid Iqbal; Rehman, Abdur; Ali, Asgar; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Fertilization, either in the form of organic or inorganic, always affects plant growth, yield, and nutritional quality of fruit crops. Further, the efficacy of fertilizers depends on various factors, including the area, climatic conditions, and cultivars. Rawalakot has ideal climatic conditions for growing strawberries. However, no studies related to the impact of different soil amendments on the growth habit and fruit quality of strawberries have been conducted so far. Therefore, in this study, different combinations of organic (farmyard manure (FYM) and poultry manure (PM)) and inorganic (urea) (N 150 kg/ha) fertilizers were used for comparison of growth pattern and postharvest quality of strawberry cv. Chandler. The organic and inorganic fertilizer regimes showed comparatively better results in terms of all the parameters studied. However, plants grown on soils amended with FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha and FYM equivalent to 50 kg N per ha + PM equivalent to 50 kg N per ha + urea 50 kg N per ha showed 41% and 28% more survival percentage compared to control. Furthermore, the number of leaves, number of flowers, number of fruits, and yield were significantly high in plants grown on amended soil. Moreover, a significantly high amount of total soluble solids (10.0°Brix), titratable acidity (1.18%), ash (0.84%), fiber (3.03%), total phenols (7.61 μg gallic acid/g fresh weight), total flavonoids (7.93 mmol quercetin/100 g fresh weight), and total antioxidants (0.60 activity of FeSO4 mg/g fresh weight) was noted in comparison with control. Similarly, a combined treatment of FYM, PM, and urea also showed good results in terms of all the growth and fruit quality parameters as compared with other fertilizer regimes as well as control. However, the overall results of this study revealed that strawberries grown on soil amended with a combined dose of FYM equivalent to 75 kg N per ha + PM equivalent to 75 kg N per ha could be a potential dose for maximum yield and better quality fruits of strawberry.
Open Access
Extra-virgin olive oil enriched with lycopene: from industrial tomato by-products to consumer
(Wiley, 2024) Fernández Pan, Idoya; Horvitz Szoichet, Sandra Susana; Ibáñez Moya, Francisco C.; Arroqui Vidaurreta, Cristina; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
Lycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction. Three dosages of tomato by-product (10%, 20%, and 40%, w/v) were tested using OS, sunflower oil (RSO), and extra-virgin olive oil (EVOO). Lycopene recovery increased with the ratio of by-product to oil, particularly when using EVOO. In another stage of the study, consumers evaluated EVOO that contained two doses of tomato by-product (10% and 20%, w/v). Consumers preferred the EVOO from 10% tomato by-product ratio over that with 20%. Additionally, 83.8% of consumers stated that enriched oil could be deemed beneficial for health. The proposed method considers the fundamental principles of the circular economy and practical industrial scenario to recover lycopene from tomato by-product.
Open Access
Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth)
(MDPI, 2021) Horvitz Szoichet, Sandra Susana; Arancibia, Mirari; Arroqui Vidaurreta, Cristina; Chonata, Erika; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and yeasts and molds) and pathogenic (E. coli, S. enterica, and B. cinerea) microorganisms was evaluated during 10 days of storage at 6 ± 1◦ C. Respiration rate and mass loss were also determined. Ozone was applied prior to storage at 0.4, 0.5, 0.6, and 0.7 ppm, for 3 min. The best results were observed with the higher ozone dose, with initial maximum reductions of ~0.5, 1.09, and 0.46 log units for E. coli, S. enterica, and B. cinerea, respectively. For the native microflora, maximum reductions of 1.85, 1.89, and 2.24 log units were achieved on day 1 for the mesophiles, psychrotrophs, and yeasts and molds, respectively, and this effect was maintained throughout storage. In addition, the lower respiration rate and mass loss of the blackberries ozonated at 0.7 ppm indicate that this treatment did not induce physiological damage to the fruit. Gaseous O3 could be effective in maintaining the postharvest quality of blackberries throughout refrigerated storage but higher doses could be advisable to enhance its antimicrobial activity.
Open Access
Appropriate harvest maturity for exploitation of wild black raspberry (Rubus sp.) fruits during shelf life period from Rawalakot, Azad Jammu and Kashmir
(AIMS Press, 2025) Hayyat, Sana; Maqbool, Mehdi; Hamid, Abdul; Shehzad, Muhammad; Anwar, Raheel; Horvitz Szoichet, Sandra Susana; Zahid, Noosheen; Khan, Muhammad Azam; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
Black raspberries (Rubus sp.) are abundantly grown and distributed widely in temperate regions of Pakistan which shows rich plant diversity of fruit species. In this study wildly grown black raspberry fruits were harvested from Rawalakot at three different maturity stages and investigated for physical, biochemical and antioxidant properties. Random samples of wild black raspberry fruits from each maturity stage [turning (75% red, 25% green), full red (100% red), black (100% black)] were stored at room temperature (22 ± 2 °C, 46% RH) for maximum 7 days and analysed on alternate days. Results showed that fruit weight, total soluble solids, pH, vitamin C, total flavonoids, total phenols, total antioxidants and total anthocyanins increased whereas fruit firmness and titratable acidity levels decreased as maturity progressed from turning to black stage. During shelf life period, total soluble solids and pH increased, while fruit weight, firmness, total anthocyanins, total flavonoids and total phenols significantly decreased with shelf life period. Moreover, titratable acidity and vitamin C decreased by advancement in shelf life period. It is advisable that wild black raspberry fruits should be harvested at black stage if used for immediate consumption. However, raspberries can be harvested at full red stage to extend storage period without compromising on fruit quality.
Open Access
Postharvest handling of berries
(IntechOpen, 2017-09-13) Horvitz Szoichet, Sandra Susana; Tecnología de Alimentos; Elikagaien Teknologia
Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly flavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti¿inflammatory, anticancer, and cardioprotective effects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non¿climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic attributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the field, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modified and controlled atmospheres with up to 20-kPa CO2 and 5-10-kPa O2 reduce microbial growth and delay senescence but can affect bioactive compounds with a cultivar¿dependent response observed for these technologies.
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 - ISFOOD
The 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.
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 - ISFOOD
Fruits 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.
Open Access
Microbial and sensory quality of an Andean blackberry (Rubus glaucus Benth) cultivar
(ISHS, 2020-04-07) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
The 'moras de Castilla' (Andean blackberries) are the blackberries most commonly cultivated in Ecuador. They are considered as non-climacteric fruit and thus, they are usually harvested at full maturity. They are also very perishable as rapid mold growth occurs during the postharvest period. The aim of this study was to evaluate the effects of harvest maturity and storage temperature on the microbiological and sensory quality of Andean blackberries. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) or cold storage (8±1°C). The analyses were performed on days 0, 3, 6, and 9 of storage for sensory (visual quality, color, aroma, firmness and overall impression) and microbiological quality (total aerobic mesophiles, psychrotrophes, and yeasts and molds). Molds and yeasts' growth was the main factor limiting blackberries shelf-life. The counts for this microbial group continuously increased during the storage period, mainly under room temperature. Psychrotrophes were detected only after 6 and 9 days of cold storage in the more immature fruit and, regardless of maturity stage, mesophiles counts were greater in the blackberries stored at 18°C. The more mature fruit received higher scores in the sensory analyses and were preferred by the panelists as the blackberries harvested at maturity stage 3 were ¿too firm¿ and did not develop their full color and characteristic aroma. Based on our results, and even when the Ecuadorian Quality Standard allows to harvest blackberries when they reach the maturity stage 3, the fruit should be harvested at maturity stage 5 and kept under cold storage as refrigeration was effective in delaying microbial growth and in extending the shelf-life period from 3 days at 18°C to 8 days in cold storage.