Abstract
Isochoric cold storage (ICS) preserves foods at subfreezing temperatures and high pressures without the formation of ice within the food product. The high pressures generated during ICS can additionally be used to impregnate foods with biologically active substances, such as calcium, which can strengthen the cell walls of plants. In this study, the effect of 1- to 7-day ICS treatments at −2 °C with calcium impregnation was investigated as a means to extend the post-treatment shelf life of blueberries over a 5-week storage period at 4 °C. Mass change, water content, soluble solids content, titratable acidity, pH, color, microstructure, texture, nutrient contents, microbial growth, and calcium content were evaluated in ICS-treated, refrigerated, and fresh blueberry samples. ICS with calcium impregnation resulted in no significant mass change or water loss over the 5-week storage period and showed improved mechanical properties, cellular microstructure, and nutrient contents relative to conventional refrigeration over the same storage period. ICS treatments lasting 3–5 days imparted the most improvements to mechanical properties, while 7-day ICS treatments led to the highest nutrient contents. Calcium-impregnated blueberry samples showed a 10-fold increase in calcium concentration versus untreated blueberries and no difference in calcium concentration between 1-day and 7-day ICS treatments, suggesting that quality parameters varying as a function of ICS treatment times only do so as a result of different exposure times to low temperatures and high pressures. Together, these results suggest that 3- to 7-day ICS treatments with calcium impregnation could substantially extend the shelf life of blueberries.
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Claims 8
Claim · model-written summary
Isochoric cold storage with calcium impregnation caused no significant mass change or water loss over the 5-week storage period.
- Taxon
- blueberriese2
- Treatment
- ICS with calcium impregnatione1
- Outcome
- mass change or water losse1
- Direction
- no_changeinferrede1
- Qualifier
- over the 5-week storage periode1
Not reportedComparator
Verbatim
e1“ICS with calcium impregnation resulted in no significant mass change or water loss over the 5-week storage period”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
Isochoric cold storage with calcium impregnation improved mechanical properties, cellular microstructure and nutrient contents relative to conventional refrigeration over the same storage period.
Verbatim
e1“ICS with calcium impregnation resulted in no significant mass change or water loss over the 5-week storage period and showed improved mechanical properties, cellular microstructure, and nutrient contents relative to conventional refrigeration over the same storage period”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
ICS treatments lasting 3–5 days gave the most improvements in mechanical properties of blueberries.
- Taxon
- blueberriese2
- Treatment
- ICS treatments lasting 3–5 dayse1
- Outcome
- mechanical propertiese1
- Direction
- most improvementse1
Not reportedComparator
Verbatim
e1“ICS treatments lasting 3–5 days imparted the most improvements to mechanical properties”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
7-day ICS treatments gave the highest nutrient contents in blueberries.
Not reportedComparator
Verbatim
e1“7-day ICS treatments led to the highest nutrient contents”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
Calcium-impregnated blueberries showed a 10-fold increase in calcium concentration relative to untreated blueberries.
Verbatim
e1“Calcium-impregnated blueberry samples showed a 10-fold increase in calcium concentration versus untreated blueberries”
e2“ICS treatments at −2 °C with calcium impregnation”
Claim · model-written summary
Calcium concentration did not differ between 1-day and 7-day ICS treatments.
Verbatim
e1“no difference in calcium concentration between 1-day and 7-day ICS treatments”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
The authors suggest that quality parameters varying with ICS treatment time reflect different exposure times to low temperatures and high pressures.
Verbatim
e1“suggesting that quality parameters varying as a function of ICS treatment times only do so as a result of different exposure times to low temperatures and high pressures”
e2“could substantially extend the shelf life of blueberries”
Claim · model-written summary
3- to 7-day ICS treatments with calcium impregnation are suggested to substantially extend the shelf life of blueberries.
Verbatim
e1“3- to 7-day ICS treatments with calcium impregnation could substantially extend the shelf life of blueberries”
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1 paper in the same direction as this paper
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.