Progress 03/29/16 to 09/30/19
Outputs
Target Audience:Farmers, enterpreneurs, educators,consumers, and students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?We presented the results of the study on the fresh-cut coconut flakes and fresh-cut breadfruit in the 9th and 10th University of Guam Conference on Island Sustainability in 2018 and 2019, respectively. The technology of processing fresh-cut breadfruit using modified atmosphere packing was delivered in the community workshop "Fresh-cut Breadfruit". In addition, the technology was also taught in the class of Food Processing Technology at University of Guam. How have the results been disseminated to communities of interest?Information about the shelf-life of fresh-cut breadfruit was provided tofarmers and entrepreneurswho are interested in breadfruit plantation, processing, and marketing inthe Pacific islands. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Coconut and breadfruit are popular tropical fruits on Guam. However, the coconut meat and fresh breadfruit have a short shelf-life of 3-5 days even during storage in refrigerator. In this project, we used the modified atmosphere packaging (MAP) to study the shelf-life of coconut meat and fresh-cut breadfruit. The vacuum packaging was also used for coconut meat in the study. During storage of coconut meat at 4 °C for 16 days, we tested the weight loss, pH value, total soluble solids, color value, aerobic plate counts, and molds and yeasts of coconut meat and also determined the O2 and CO2 concentration in the packaging. During storage of fresh-cut breadfruit at 4 °C for 3 weeks, we determined the color values, texture, and microbial counts of fresh-cut breadfruit and also analyzed the concentrations of O2, CO2, and C2H4 in the polyethylene bags with MAP. We found the optimum processing for coconut meat was using vacuum packaging to pack fresh-mature coconut meat without blanching treatment. This processing can extend the shelf-life of coconut meat for 16 days at 4 °C. In the studying of fresh-cut breadfruit, we observed that the modified atmosphere packaging can extend the shelf-life of breadfruit to 14 days at 4 °C. The fresh-cut breadfruit during storage within 14 days exhibited a good quality for steaming or other uses in food preparation. The shelf-life of processed coconut meat under vacuum and the fresh-cut breadfruit with MAP at 4 °C can meet the needs for distributing and marketing the coconut and breadfruit products on Guam and otherPacific islands.
Publications
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Yang, J. and De Jesus, J. 2019. Extending the shelf-life of fresh-cut breadfruit (Artocarpus altilis) by modified atmosphere packaging. The 10th University of Guam Conference on Island Sustainability. Session 2C. Presentation Abstract.
|
Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Entrepreneurs, farmers, general consumers,educators, and students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?We presented the results of the study on the shelf-life of fresh-cut breadfruit in the10th University of Guam Conference on Island Sustainability in 2019. The technology of processing fresh-cut breadfruit using modified atmosphere packing was delivered in the community workshop "Fresh-cut Breadfruit". In addition, the technology was also taught in the class of Food Processing Technology at University of Guam. How have the results been disseminated to communities of interest?Information about the shelf-life of fresh-cut breadfruit was provided tofarmers and entrepreneurswho are interested in breadfruit plantation, processing, and marketing inthe Pacific islands What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We processed the fresh-cut mature breadfruit and used the modified atmosphere packaging to pack the fresh-cut breadfruit in polyethylene bags. The color, texture, gases (O2, CO2, and C2H4), microbial counts, and molds & yeasts of fresh-cut breadfruit were analyzed during the storage of fresh-cut breadfruit at 4 °C for three weeks. In addition, we tested the sensory quality of steamed fruit-cut breadfruit. We observed that the color a* and b* values were constant and the L* value decreased about 30% within the first 10 days. The firmness of fresh-cut breadfruit did not change during storage for three weeks. The oxygen level in the modified atmosphere packaging decreased to 3% at storage of 10 days, the carbon oxide level increased to 20% after storage of two weeks, and the ethylene level significantly enhanced after two weeks. The total plate counts of fresh-cut breadfruit were below 106 during storage of two weeks. The sensory quality of steamed fresh-cut breadfruit was accepted within two weeks of storage. Based on the results, the fresh-cut breadfruit with modified atmosphere packaging showed a shelf-life of 14 days at 4 °C. The shelf-lifeof fresh-cut breadfruit can meet theneeds ofprocessing, distributing, and marketing the productin the Pacific islands.
Publications
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Yang, J. and De Jesus, J. 2019. Extending the shelf-life of fresh-cut breadfruit (Artocarpus altilis) by modified atmosphere packaging. The University of Guam 10th Conference on Island Sustainability. Session 2C. Presentation Abstract.
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Farmers, entrepreneurs, food processors, residents, and educators Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project trainedtwo reseach associates in the area of processing fresh-cut food products using modified atomosphere packaging, determining the shelf-life and quality of theproducts. How have the results been disseminated to communities of interest?Some results from the project were presented in a local conference "2018 Island Sustainability Conference" at University of Guam. What do you plan to do during the next reporting period to accomplish the goals?We will continute conduct research experiments to study the shelf-life of fresh-cut breadfruit using modified atmosphere packaging and delivere the science-based information in the community through extension outreach programs.
Impacts
What was accomplished under these goals?
We conducted experiments to accomplish the objective1, 2, 3, and 4. We selectedcoconut fruit and breadfruitfruitas locally grown tropical fruitsfor fresh-cut products. Weinvestigated the modified atmosphere packaging for fresh-cut breadfruit and coconut-meat products and study the shelf-life and quality offresh-cut breadfruit duirng storage at 4º C.We determined the respiration(ethylene, O2, CO2) and microbial counts of fresh-cut breadfruit in modified atomosphere packaging during storage at 4ºC for 3 weeks.
Publications
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Food scientists, food technologists, food entrepreneurs, farmers, and consumers. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Tropical breadfruit is a unique, nutritious, and healthy fruit on Guam, we plan to test the shelf-life of minimum-processed breadfruit in the next reporting period.
Impacts
What was accomplished under these goals?
Coconut is popular tropical fruit on Guam; residents use fresh mature coconut meat for extracting coconut milk and cooking. To extend the self-life of fresh coconut meat, we minimum-processed the coconut meat by grating, blanching, packaging using passive modified atmosphere packaging (MAP) or vacuum in polyethylene bag, and storing at 4 °C for 16 days. During the storage, the packaged coconut meat was sampled at 0, 4, 8, 12, 14, and 16 days for determining the weight loss, pH value, total soluble solids, color value, aerobic plate counts, and molds and yeasts as well as O2 and CO2 concentration in packaging. Two replications were performed for each experiment. The unblanched and blanched coconut meat exhibited a pH value of 6.4-7.0, which did not significantly change during storage for 16 days at 4°C with the MAP and vacuum packaging. The blanched coconut meat exhibited total soluble solids of 3.0 °Brix less than that of unbalanced coconut meat at 7-9 °Brix, showing a significant loss in soluble solid content of the grated-coconut meat during blanching. The MAP and vacuum packaging did not significantly change the total soluble solids of coconut meat for 16 days at 4°C. Although the weight of packaged coconut meat did not change during the first 8 days of storage, the weight loss increased gradually at 8-12 days. At day 16, the vacuum and MAP packaged coconut meat exhibited a weight loss of 4.5% and 1.5%, respectively. The coconut meat exhibited a slight increase in darkness and color intensity during storage of 16 days at 4 °C by decreasing the color value L* (10-15%) and increasing the hue value (5-11%). During storage at 4 °C for 16 days, the aerobic plate counts and the counts of molds and yeasts of the coconut meats increased 2-3 log and 5 log, respectively, except for the blanched coconut meat with the MAP packaging, which exhibited a 10-log increase in molds and yeasts. Except for the MAP-packaged blanched coconut meat, the total plate counts and molds and yeasts did not exceeded an increase of 6-log during the storage for 16 days for the vacuum-packaged blanched and nonblanched coconut meat and for the MAP-packaged nonblanched coconut meat. For the MAP-packaged blanched coconut meat, the atmosphere of the packaging exhibited an increase of 2.7-6.6% in CO2 concentration and a decrease of 5-12% in O2 concentration at the day 14-16, suggesting a significant growth of microorganisms. The results of the study suggested that the vacuum packaging without blanching is a good processing to extend the shelf-life of fresh coconut meat for storage at 4 °C and the shelf-life can be extended to 16 days. The MAP packaging with blanching is not suggested to extend the shelf life of fresh coconut meat because blanching decreased the total soluble solids of coconut meat and bacteria, molds, and yeasts in blanched coconut meat grew aggressively in the MAP packaging compared with the vacuum packaging.
Publications
|
Progress 03/29/16 to 09/30/16
Outputs
Target Audience:The target audiences include farmers, food facilities, entrepreneurs, and individuals. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?We plan to study other tropical vegetables and fruits for processing fresh-cut produce. We willdetermine the respiration rate of fresh-cut produces for the optimum conditions of modified atmosphere packaging andthe shelf-life of fresh-cut produces by evaluating sensory, nutritional, and microbial quality;
Impacts
What was accomplished under these goals?
At the initiate stage of the project, we purchased instrument such asa gas analyzer, poly bag sealer,bags for modified atmoshper packaging, and suppliesfor preparing the study. We selected cucumber and romaine lettucefor preliminarystudy usingmodified atmospher packaging.Thecucumbers and romain lettuce were cleaned, washed with antimicroibal agent, cut, and packed withmodfied atmospher packaging.The qualityand shelf-life of the fresh-cut produce were evaluated during storage at 4ºC for two weeks. The packaged fresh-cut cucumber and romain lettuce showed good freshness andquality in color and textureduringstorage for7-10 days at 4ºC.
Publications
|
|