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Quality changes in vacuum packed cut lettuce as affected by ascorbic and propionic acid treatment (CROSBI ID 491720)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Pospišil, Jasna ; Kovačević-Ganić, Karin ; Kukec, Ivanka Quality changes in vacuum packed cut lettuce as affected by ascorbic and propionic acid treatment // Proceedings of the International Conference Postharvest Unlimited / Verlinden, B.E., , Nicolai, B.M., Baerdemaeker, J.De (ur.). Leuven, 2002. str. 133-139-x

Podaci o odgovornosti

Pospišil, Jasna ; Kovačević-Ganić, Karin ; Kukec, Ivanka

engleski

Quality changes in vacuum packed cut lettuce as affected by ascorbic and propionic acid treatment

Shelf-life of minimally processed vegetables (and fruits) is limited because peeling, cutting, mincing, and other preparatory operatins cause cell damage and the release of compounds that mutually interact. Apart from that, such a product is more susceptible to microorganisms from the air or from the objects that it might get in contact with. The aim of this study was to investigate the quality changes in vacuum packed cut Iceberg lettuce (Igloo variety) treated with propionic or ascorbic acid during a 10-day storage at 4oC. The cut lettuce was rinsed with cold water, centrifuged at 920 rpm during 2 min and dipped in 1 % of ascorbic acid or in 0.1 % of propionic acid solutions for 20 s. The residual surface water was removed by centrifugatin. About 300 g of product was packed in the polypropylene (PP) bags of 60 um film thickness, which were evacuated to a pressure of 60 mm Hg and sealed. After each period of storage two replicates were tested for dry matter, total acidity, polyphenoloxidase (PPO) activity, total ascorbic acid content (TTA), total colour, overall visual quality (all at day 0, 3, 6 and 10), microbial load (all at days 0, 6 and 10) and volatile compounds (at day 7). The results have shown that treatment with 1 % of ascorbic acid solution after cutting may successfully prevent PPO activity and enzymatic browning of the minimally processed Igloo lettuce if it is vacuum packed into PP bags and stored for 7-8 days at 4oC. The treatment with ascorbic acid caused, at the very beginning, a slight loss of green colour intensity (the decline of colour L value and -a value), but better colour stability, better overall visual quality scores for appearance as well as less PPO activity during storage, compared to the samples treated with propionic acid and untreated samples. The treatments with ascorbic acid solution prevented the production of acetaldehyde, ethylacetate and ethanol and some other volatile compounds.

cut lettuce; ascorbic and propionic acid treatment; vacuum packaging; quality

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Podaci o prilogu

133-139-x.

2002.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the International Conference Postharvest Unlimited

Verlinden, B.E., , Nicolai, B.M., Baerdemaeker, J.De

Leuven:

Podaci o skupu

International Conference on Postharvest Unlimited

poster

11.06.2002-14.06.2002

Leuven, Belgija

Povezanost rada

nije evidentirano