Articles by Mark Ritenour in JoVE
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes Xiuxiu Sun1,2, Elizabeth Baldwin1, Anne Plotto1, Jan Narciso1, Christopher Ference1, Mark Ritenour2, Ken Harrison3, Joseph Gangemi3, Jinhe Bai1 1USDA, ARS, USHRL, 2Indian River Research and Education Center, University of Florida, 3Worrell Water Technologies, LLC Here, we describe a protocol for the application of a novel, slow-release ClO2 product that reduces spoilage and extends the shelf life of fresh fruit. The slow-release ClO2 product was added to standard commercial grape tomato packaging and tested against Escherichia coli and Alternaria alternata.
Other articles by Mark Ritenour on PubMed
Hydrogen Peroxide-induced Pericarp Browning of Harvested Longan Fruit in Association with Energy Metabolism Food Chemistry. Jun, 2017 | Pubmed ID: 28193430 Energy metabolism of "Fuyan" longan fruit treated with hydrogen peroxide (H2O2), the most stable of the reactive oxygen, and its relationship to pericarp browning were investigated in this work. The results displayed that H2O2 significantly decreased contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also inhibited activities of H(+)-ATPase, Ca(2+)-ATPase and Mg(2+)-ATPase in membranes of plasma, vacuole and mitochondria during the early-storage and mid-storage (except for mitochondrial membrane Mg(2+)-ATPase). These results gave convincing evidence that the treatment of H2O2 accelerating pericarp browning in harvested longans was due to a decrease of ATPase activity and available ATP content. This might break the ion homeostasis and the integrity of mitochondria, which might reduce energy charge and destroy the function and compartmentalization of cell membrane. These together aggravated browning incidence in pericarp of harvested longan fruit.