Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

Baskaran, R.; Devi, Anjna; Nayak, Chetan; Kudachikar, V. B.; Prakash, Maya; Ramana, K. V.; Rastogi, N. K.

doi:10.1016/j.radphyschem.2006.10.004

Cited by 47 publications

(22 citation statements)

References 17 publications

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“…The consumption of minimally processed food products including ready-to-eat or ready-to-use has increased worlwide during the last decade due to their convenience, freshness and improved quality (Baskaran et al, 2007). However, minimally processed fresh fruit and vegetables are more perishable than their intact counterparts (Huxsoll & Bolin, 1989).…”

Section: Introductionmentioning

confidence: 99%

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl 2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl 2 . Polyphenol oxidase (PPD) enzyme activity in samples treated with CaCl 2 at 3% doses, was low at the 7 th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4 th days of storage.Keywords: green bean; browning index; electrolyte leakage; polyphenol oxidase (PPD) activity; sugar content; whiteness index.Practical Application: Improve fresh-cut green bean quality with calcium chloride applications.

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Section: Introductionmentioning

confidence: 99%

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Kasım¹,

Kasım²

2015

Food Sci. Technol (Campinas)

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“…At the end of the experiment the best quality parameters ( L * value was ≥48.50 %, a * value ≤0.95, b * value ≤7.5, hardness ≥100 N, sucrose concentration ≤0.19 % and sensory score ≥6.0) obtained for samples irradiated (dose 1.0 kGy) and dipped (citric acid concentration 0.33 % and KMS concentration 0.55 %) prior to MAP (Baskaran et al 2007 ).…”

Section: Potatomentioning

confidence: 98%

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review

Bouletis

Arvanitoyannis

Ntionias

2014

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

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“…3), and base on that, a combination of optimum working conditions (A, B, C and D) could be selected from the shaded area presented in Table 5. To deduce the range of minimum and maximum limits of the processing variables, the horizontal and vertical bars were superimposed on to the shaded area (Baskaran et al 2007;Ushakumari et al 2007). The overlapped area can be recommended as a practical optimum zone for pretreatment pressure (270 to 288 MPa, coded level 0.59 to 0.74) and pretreatment temperature (57.7 to 59.3°C, coded level 0.52 to 0.63) (Fig.…”

Section: Optimizationmentioning

confidence: 99%

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

Rastogi

Nguyen

Jiang

et al. 2008

Food Bioprocess Technol

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The effect of pretreatment pressure (0.1 to 400 MPa), temperature (25 to 75°C), and calcium chloride concentration (0 to 1.5%) and their complex interaction on hardness, residual pectinmethylesterase (PME) activity, and diffused calcium content of pressure-assisted thermal processed (PATP, 700 MPa, 105°C for 15 min) carrot have been studied using response surface methodology. Predicted values of carrot hardness, calcium content, and residual PME activity were found to be in good agreement with experimental values as indicated by the high R 2 values of 0.98, 0.96 and 0.96, respectively. The optimum processing conditions, namely, calcium chloride concentration 1.0%; pretreatment pressure ranging from 286 to 314 MPa; pretreatment temperature varying from 53.8 to 58.3°C, fulfill the conditions to obtain the PATP carrot with hardness ≥145 N, calcium content≥2.5 mg/g, and residual PME activity≥70%. These conditions resulted in more than tenfold increase in the hardness of PATP carrot (14.08 to 145 N) as compared to PATP carrot without any pretreatment. The study demonstrated that response surface methodology can be used for modeling carrot quality parameters of PATP.

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Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging

Cited by 47 publications

References 17 publications

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review

Improvement in Texture of Pressure-Assisted Thermally Processed Carrots by Combined Pretreatment using Response Surface Methodology

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