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Food Quality and Safety of Fresh and Fresh-Cut Produce

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A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 36863

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Prof. Dr. Hidemi Izumi

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Faculty of Biology-Oriented Science and Technology, Kindai University, 930 Nishimitani, Kinokawa, Wakayama 649-6493, Japan
Interests: postharvest maintenance of quality and safety of fresh and fresh-cut produce; microbiological safety of fresh produce form the farm-to-table food chain; food safety guidelines such as GAP, GMP, GHP, and HACCP

Special Issue Information

Dear Colleagues,

The quality and safety of fresh and fresh-cut produce are a major concern for producers, processors, contributors, retailers, food service operators, and consumers. High standards of food quality and safety are essential for sustained industrial growth and produce consumption. Postharvest quality of produce deteriorates due to physiological breakdown, phytonutrient degradation, and microbial spoilage, and fresh cuts are generally more perishable than intact produce. Thus, quality should be maintained by reducing respiration rates, ethylene responses, water loss, enzymatic browning, and by preserving sensory and nutritional quality. Since produce can become contaminated with microorganisms and be the vehicle for foodborne pathogens along the farm-to-table food chain, various treatments for reducing and regulating not only spoilage but also human pathogens are required.

There are several technologies that are being developed, evaluated, or used for controlling the quality and safety of produce. For example, CA or MAP storage to delay ripening and senescence of produce or the application of either sanitizer, heat, or superheated vapor to inhibit the growth of pathogens would be helpful in maintaining quality and ensuring the safety of fresh and fresh-cut produce. In addition, complementary technologies such as 1-MCP treatment, edible coating treatment, enzymatic peeling methods, and other unique techniques based on biotechnology or molecular biology could be helpful toward quality and safety maintenance. The objective of this Special Issue is to highlight the technologies of marketing fresh and fresh-cut produce that result in quality and safe food. It is hoped that this Special Issue will encourage further research in this exciting area in the Section “Postharvest Biology, Quality, Safety and Technology”.

Prof. Dr. Hidemi Izumi
Guest Editor

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Keywords

fruits and vegetables
fresh-cut
shelf life
physiology
quality attributes
functional properties
microbial safety
biotechnology
molecular biology

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Published Papers (7 papers)

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Research

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18 pages, 4815 KiB

Open AccessEditor’s ChoiceArticle

State of the Art and Elucidation of Postharvest LED Lighting on the Metabolism of Brassica Sprouts

by Lorena Martínez-Zamora, Noelia Castillejo, Marina Cano-Lamadrid and Francisco Artés-Hernández

Horticulturae 2022, 8(11), 1065; https://doi.org/10.3390/horticulturae8111065 - 13 Nov 2022

Cited by 6 | Viewed by 2109

Abstract

Brassicaceae sprouts are important sources of vitamins, phenolic compounds, minerals, glucosinolates, and isothiocyanates. LEDs illumination have been demonstrated to increase yield and the phytochemical content of young plants. In the present work, rocket, radish, and tatsoi seeds were germinated in darkness for 7 days at 20 °C and 90% RH. After harvesting, sprouts were stored for 5 days at 5 °C under different LEDs treatments: White, Blue, Green, Orange, and Red. Darkness was used as control. The respiration rate and the sulforaphane content were monitored as a reference of the primary and secondary metabolism changes to evaluate the influence of LEDs. The application of Blue and Green LEDs increased the CO₂ emission by ~25–45% compared to Darkness while no C₂H₄ emission was detected. The biosynthesis of sulforaphane was also increased by ~15–25%, under different wavelengths, although a clear tendency was not found among species. The state of the art of this research field was reviewed to elucidate the knowledge on it. Conclusively, the primary and secondary metabolism of plants, specifically in sprouts, can be stimulated using postharvest LED lighting. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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17 pages, 6810 KiB

Open AccessArticle

Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

by Warissara Wanakamol, Pratsanee Kongwong, Chaipichit Chuamuangphan, Damorn Bundhurat, Danai Boonyakiat and Pichaya Poonlarp

Horticulturae 2022, 8(8), 745; https://doi.org/10.3390/horticulturae8080745 - 18 Aug 2022

Cited by 7 | Viewed by 3494

Abstract

Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions. Enzymatic browning in fresh-cut leafy vegetables is considered one of the most important attributes limiting the shelf life of the product. The hurdle approach using commercial vacuum precooling in combination with modified atmosphere packaging (MAP) as an alternative to the use of chemical preservatives to prevent enzymatic browning, an undesirable attribute that is easily detected by consumers, was investigated. The hurdle technology exhibited synergistic effects on fresh-cut lettuce, namely frillice iceberg, romaine, and red oak, in slowing down cut-surface browning, maintaining quality, delaying microbial growth, and extending shelf life of salad products at the retail level. The findings of the study verified the potential of the hurdle approach in delaying the effect of cutting as well as extending shelf life of the product stored at 4 ± 1 °C with 85% RH from three days to nine days with an additional unit cost of 1.05%. Therefore, our hurdle approach is anticipated as the practice with non-chemical and economical approach in the supply chain of the fresh-cut, leafy vegetables industry. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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11 pages, 2814 KiB

Open AccessFeature PaperArticle

Microbiology and Quality Attributes of ‘Pione’ Grapes Stored in Passive and Active MAP

by Kiyoshi Sato and Hidemi Izumi

Horticulturae 2022, 8(6), 524; https://doi.org/10.3390/horticulturae8060524 - 15 Jun 2022

Viewed by 2032

Abstract

The quality of ‘Pione’ grapes was evaluated during passive and active modified atmosphere packaging (MAP) storage. In the passive MAP study, ‘Pione’ grapes were packaged in two types of films with an oxygen transmission rate (OTR) of either 440 mL/m²/d/atm (low OTR) or 1250 mL/m²/d/atm (high OTR) and stored at 25 °C or 10 °C. When the CO₂ concentration in low and high-OTR films stored at 25 °C reached 10% and 3%, respectively, on day 2, grape berries showed lower bacterial counts in the low-OTR films than in the high-OTR films. At 10 °C, the packages approached an equilibrium of 12% CO₂ in low-OTR films and 7% CO₂ in high-OTR films during 8 days of storage, and no difference was observed in the bacterial counts between the two films. In an active MAP study, ‘Pione’ grapes were stored in low-OTR (440 mL/m²/d/atm) and high-OTR (1170 mL/m²/d/atm) films flushed with air or high CO₂ (10%, 20%, and 30%) at 10 °C for 8 days. The CO₂ concentration in active MAP with low-OTR films reached approximately 20% by the end of storage, while that with high-OTR films approached an equilibrium of 10% CO₂ after 4 days of storage. The bacterial counts remained below the limit of detection until 4 days of storage in active MAP with high-OTR films. Although the fungal counts of berries were non-detectable or below the limit of detection in all active MAPs, Alternaria and Candida fungi and Chryseobacterium and Cutibacterium bacteria were found in the berries stored in active MAP. The firmness, soluble solid content, and surface color of the berries were not affected, regardless of the film type, in both passive and active MAP, and rachis browning due to high-CO₂ injury was not observed in any samples in active MAP. These results indicate that passive MAP with low-OTR films or active MAP of 10–20% CO₂ with high-OTR films at 10 °C were the optimum packing systems for ‘Pione’ grapes to control the physical and microbiological quality without high-CO₂ injury, such as rachis browning. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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24 pages, 2221 KiB

Open AccessArticle

Comparison of Risk Assessment Schemes in GHPs and HACCP, FSMA Preventive Controls for Human Food, ISO 22000, and GFSI Recognized Standards with Risk Scoring Guidance in General Use with Fresh Produce

by Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat and Varit Srilaong

Horticulturae 2022, 8(2), 181; https://doi.org/10.3390/horticulturae8020181 - 21 Feb 2022

Cited by 3 | Viewed by 4804

Abstract

The intention of this qualitative research study was to provide a basic risk concept by comparing food risk assessment schemes and preparing general food risk scoring guidance for developing a simple and reliable practical fruit and vegetable qualitative food safety risk matrices for fresh produce entrepreneurs. These practical food safety risk matrices were verified using FDA fruit and vegetable food safety risk data. The FDA data were converted to a qualitative risk matrix referring to the fruit and vegetable 3 × 3 qualitative food safety risk matrix reference model. Other common qualitative risk matrix models, namely 3 × 3, 4 × 3, and 5 × 5, were constructed based on probability and severity scores for each hazard, as given in the FDA data. These were designated as practical fruit and vegetable 3 × 3, 4 × 3, and 5 × 5 qualitative food safety risk matrix models. The results of these models were compared with the fruit and vegetable 3 × 3 reference model. The two best compatible models are the 5 × 5 and 3 × 3 qualitative food safety risk matrix models. A preference test from focus group containing 12 participants showed good satisfaction overall, indicating that the practical fruit and vegetable 3 × 3, 4 × 3, and 5 × 5 qualitative food safety risk matrix models are useful for entrepreneurs. Understanding of basic risk concepts and verified scientific referencing of food safety risk matrices can improve entrepreneur’s risk assessment. This can be performed by using practical–scientific food safety risk matrices. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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10 pages, 427 KiB

Open AccessArticle

Enhancement of Antioxidant Activity and Bioactive Compounds in Eggplants Using Postharvest LEDs Irradiation

by Amnat Jarerat, Chairat Techavuthiporn, Chanthana Chanchomsuek and Hataitip Nimitkeatkai

Horticulturae 2022, 8(2), 134; https://doi.org/10.3390/horticulturae8020134 - 2 Feb 2022

Cited by 6 | Viewed by 2695

Abstract

Eggplant (Solanum melongena L.), one of the major vegetable crops, is recognized for its availability of numerous bioactive compounds and antioxidant activity. The accumulation of these compounds in plant tissues can be increased by exogenous stimuli, including light exposure. This study aimed at enhancing the antioxidant activity and bioactive compounds of eggplant using light-emitting diode (LEDs) irradiation after harvest. For this purpose, eggplant fruits were irradiated under LEDs at different wavelengths, including red (650–660 nm), blue (450–460 nm), or the combination of red and blue (red + blue) LEDs, for 48 h. The results indicated that red + blue LED exposure during postharvest significantly (p < 0.05) elevated the accumulation of bioactive compounds and antioxidant activity. The accumulation of major phenolic compounds, chlorogenic acid (58.59 mg/100 g FW), and gallic acid (14.25 mg/100 g FW) in the eggplant fruits was increased significantly under red + blue irradiation when compared with the control (under dark condition). The total phenolic (821.86 mg GAE/100 g FW) and the total flavonoid (595.98 mg CE/100 g FW) contents were shown to have a considerably high accumulation in the peels of eggplant after irradiation under red + blue LEDs, whereas the total carotenoid content was relatively high in the flesh of eggplant fruits. Consequently, red + blue LED irradiation can be considered as a convenient tool used for the postharvest of eggplant, with a positive effect in the increasing of important secondary metabolites. The obtained eggplant fruits proved to be a promising source of bioactive and antioxidant compounds for functional food production. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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12 pages, 2284 KiB

Open AccessArticle

A Novel Technique Using Advanced Oxidation Process (UV-C/H₂O₂) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens

by Surisa Phornvillay, Suwanan Yodsarn, Jiraporn Oonsrithong, Varit Srilaong and Nutthachai Pongprasert

Horticulturae 2022, 8(1), 53; https://doi.org/10.3390/horticulturae8010053 - 6 Jan 2022

Cited by 10 | Viewed by 3207

Abstract

Microbial contamination commonly occurs in microgreens due to contaminated seeds. This study investigated the decontamination effects of water wash (control), 5% hydrogen peroxide (H₂O₂), UV-C (36 watts), advanced oxidation process (AOP; H₂O₂ + UV-C), and improved AOP by combination with microbubbles (MBs; H₂O₂ + MBs and H₂O₂ + UV-C + MBs) on microbial loads, seeds’ viability, and physio-biochemical properties of microgreens from corresponding roselle seeds. Results showed that H₂O₂ and AOP, with and without MBs, significantly reduced total aerobic bacteria, coliforms, Escherichia coli (E. coli), and molds and yeast log count in seeds as compared to the control. Improved AOP treatment of H₂O₂ + UV-C + MBs significantly augmented antimicrobial activity against total bacteria and E. coli (not detected,) as compared to control and other treatments due to the formation of the highest hydroxy radicals (5.25 × 10⁻¹³ M). Additionally, H₂O₂ and combined treatments promoted seed germination, improved microbiological quality, total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•) activity of the grown microgreens. Ascorbic acid content was induced only in microgreens developed from H₂O₂-treated seeds. Single UV-C treatment was ineffective to inactivate the detected microorganism population in seeds. These findings demonstrated that improved AOP treatment (H₂O₂ + UV-C + MBs) could potentially be used as a new disinfection technology for seed treatment in microgreens production. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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Review

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21 pages, 1692 KiB

Open AccessEditor’s ChoiceReview

Hydroponic Agriculture and Microbial Safety of Vegetables: Promises, Challenges, and Solutions

by Shlomo Sela Saldinger, Victor Rodov, David Kenigsbuch and Asher Bar-Tal

Horticulturae 2023, 9(1), 51; https://doi.org/10.3390/horticulturae9010051 - 3 Jan 2023

Cited by 25 | Viewed by 17289

Abstract

Hydroponics is a farming technique for growing plants with mineral nutrients using a soil-free medium. The plant roots are submerged in soil-free media, such as vermiculite or perlite, or just in mineral nutrient solutions. This allows for high production yields throughout the year with less water and agro-chemical inputs. Consequently, hydroponics is considered a sustainable agriculture technology. Hydroponically grown crops are usually protected from the diseases transmitted through soil or animals in open fields. Therefore, they require fewer chemicals for pest control and are safer than conventionally grown crops in terms of possible chemical contamination. Nevertheless, hydroponics guarantees neither plant health nor the microbial safety of fresh produce. In the case of microbial contamination by human pathogens, unlike soil-grown crops, the pathogens may rapidly spread through the circulating water and simultaneously infect all the plants in the facility. This review summarizes the up-to-date knowledge regarding the microbial safety of hydroponically grown crops and discusses the role of the hydroponic system in reducing the microbial hazards for leafy and fruity crops as well as the potential risks for contamination by human pathogens. Finally, it outlines the approaches and the available science-based practices to ensure produce safety. The contamination risk in hydroponic systems may be diminished by using novel planting materials and the appropriate decontamination treatment of a recirculating liquid substrate; by modulating the microbiota interactions; and by following strict phytosanitary measures and workers’ hygienic practices. There is a timely need to adopt measures, such as the Good Agricultural Practice (GAP) guidelines, to mitigate the risks and ensure safe hydroponically grown vegetables for consumers. Full article

(This article belongs to the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce)

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