Datum
2023-07-31Schlagwort
300 Sozialwissenschaften, Soziologie 500 Naturwissenschaften SellerieLagerungLebensmittelqualitätSauerstoffKohlendioxidHeißwasserVerpackungModifizierte AtmosphäreChitosanMetadata
Zur Langanzeige
Aufsatz
Effect of Different Treatments on Storage Quality of Celery Petioles
Zusammenfassung
This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O₂ + 5% CO₂, 5% O₂ + 10% CO₂ and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase activity and maintained total phenolic content and total chlorophyll and overall appearance of fresh-cut celery petioles as compared with passive MAP (control). Fresh-cut celery petioles treated with hot water at 45º C or 50º C and active MAP at 5% O₂ + 5% CO₂ were the most effective treatments in maintaining quality during all storage periods. However, samples treated with hot water at 45º C showed the best quality avoided the loss of green color, retarded the growth of microorganisms, not exacted any browning in the cut surface of petioles and did not exhibit any changes in general appearance till the end of storage period (16 days of storage at 0º C), while hot water at 50º C and active MAP at 5% O₂ + 10% CO₂ rated good appearance at the same period.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 3 (2023-07-31) eissn:2197-411XSammlung(en)
Vol 11, No 3 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202210056946,
author={Saleh, Mahmoud Abbas and Shehata, Ahmed S. A. and Abdelmaksoud, Tarek Gamal},
title={Effect of Different Treatments on Storage Quality of Celery Petioles},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15154 3000 Saleh, Mahmoud Abbas 3010 Shehata, Ahmed S. A. 3010 Abdelmaksoud, Tarek Gamal 4000 Effect of Different Treatments on Storage Quality of Celery Petioles / Saleh, Mahmoud Abbas 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15154=x R 4204 \$dAufsatz 4170 5550 {{Sellerie}} 5550 {{Lagerung}} 5550 {{Lebensmittelqualität}} 5550 {{Sauerstoff}} 5550 {{Kohlendioxid}} 5550 {{Heißwasser}} 5550 {{Verpackung}} 5550 {{Modifizierte Atmosphäre}} 5550 {{Chitosan}} 7136 ##0##http://hdl.handle.net/123456789/15154
2023-11-06T12:30:33Z 2023-11-06T12:30:33Z 2023-07-31 doi:10.17170/kobra-202210056946 http://hdl.handle.net/123456789/15154 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ celery mixed gases browning fresh-cut heat treatment MAP chitosan colour of petioles modified atmosphere and hot water 300 500 Effect of Different Treatments on Storage Quality of Celery Petioles Aufsatz This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O₂ + 5% CO₂, 5% O₂ + 10% CO₂ and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase activity and maintained total phenolic content and total chlorophyll and overall appearance of fresh-cut celery petioles as compared with passive MAP (control). Fresh-cut celery petioles treated with hot water at 45º C or 50º C and active MAP at 5% O₂ + 5% CO₂ were the most effective treatments in maintaining quality during all storage periods. However, samples treated with hot water at 45º C showed the best quality avoided the loss of green color, retarded the growth of microorganisms, not exacted any browning in the cut surface of petioles and did not exhibit any changes in general appearance till the end of storage period (16 days of storage at 0º C), while hot water at 50º C and active MAP at 5% O₂ + 10% CO₂ rated good appearance at the same period. open access Saleh, Mahmoud Abbas Shehata, Ahmed S. A. Abdelmaksoud, Tarek Gamal Sellerie Lagerung Lebensmittelqualität Sauerstoff Kohlendioxid Heißwasser Verpackung Modifizierte Atmosphäre Chitosan publishedVersion eissn:2197-411X No. 3 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 616
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