Effect of pretreatments on quality of minimally processed cooking banana variety alukesel(Musa acuminata × Musa balbisiana, ABB group)

Siriwardana, H.; Abeywickrama, Krishanthi; Kannangara, S.

doi:10.4038/jas.v10i1.8042

Cited by 4 publications

(11 citation statements)

References 11 publications

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“…This may be possible as ascorbic acid can act as an intermediate in the metabolism and the growth rate of microorganisms, which can lead to slight increase in their proliferation. Sodium metabisulphite ( at 2 %) did not display antimicrobial effect as TPC increased after 7 days of storage, although the same treatment was relatively effective in controlling browning of fresh cut Alukesel as reported by Siriwardana et al, (2015).…”

Section: Discussionmentioning

confidence: 51%

“…It was also evident that the lower concentration of citric acid was less effective in controlling the microbial growth. According to a recent publication by our research group, it was reported that 3% citric acid pretreatment effectively controlled browning and maintained acceptable quality in fresh cut Alukesel (Siriwardana et al, 2015). Similarly, Daranagama et al, (2012) reported 4.93 log 10 CFU/g value for TPC for fresh cut ambarella (Spondias dulcis) and pineapple together as a mixed load, after pretreating with 1% citric acid and storing at 5-7 0 C for seven days.…”

Section: Discussionmentioning

confidence: 91%

“…This is the first report on the evaluation of microbial levels of fresh cut Alukesel, using molecular tools although related work on physicochemical/sensory properties and degree of browning of fresh cut Alukesel have been reported recently (Siriwardana et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Banana thus stains the hands of the handler due to melanin formed on the cut surface. A recent investigation was carried out in our laboratory on the effect of selected pre-treatments on physicochemical / sensory properties and degree of browning of fresh cut Alukesel and the major findings have been published (Siriwardana et al, 2015). However, no research data are currently available on microbiological aspects of fresh cut Alukesel.…”

Section: Introductionmentioning

confidence: 99%

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Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

2016

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Fresh cut (minimally processed) cooking banana variety Alukesel was subjected to different pretreatments, packed in polystyrene packages and stored at 5-7 °C for a week. Effect of several identified pre-treatments on Total Plate Count (TPC) and Total Yeast and Mould counts (TYM) were evaluated. Bacteria isolated from plates were identified using biochemical tests and molecular tools. In pre-treated samples, microbial counts were within safe-to-consume limits. Bacillus cereus, Enterobacter ludwigii and Bacillus thuringiensis were identified from fresh cut samples using molecular tools. Citric acid at 3% w/v effectively controlled bacteria, yeasts and moulds and this observation was significantly different from the control (p<0.05). The present study has shown that 3% citric acid was the most effective pretreatment for minimal processing of Alukesel which controlled bacteria, yeasts & moulds completely. Alukesel pretreated with 3% citric acid was free from food borne pathogens such as Salmonella, Clostridium, Yersinia, and Listeria.

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

2016

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“…They observed that KMS at 0.2% and combination of KMS and AA were most effective in control of browning. Siriwardana et al, (2015) reported that sodium metabisulphite most effectively controlled the browning of sliced banana. The control of browning could be due to oxidative nature of sulphites and their derivatives (sulfur dioxide, sulphite, bisulphite and metabisulphite) which act as color stabilizer.…”

Section: Browning Indexmentioning

confidence: 99%

Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

Arora¹,

Siddiqui²,

Gehlot³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Effect of pre-treatment on quality of minimally processed culinary banana cv. Kachkal (ABB group)

Deori¹,

Langthasa²,

Hazarika³

et al. 2020

J Pharmacogn Phytochem

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A study was undertaken to assess the suitable pre-treatment for maintaining quality of minimally processed culinary banana. The experiment was laid out in factorial CRD with nine treatments replicated three times. The minimally processed banana slices were subjected to pretreatments like Calcium chloride (2%); Calcium chloride (3%); Ascorbic acid (2%); Ascorbic acid (3%); Citric acid (2%); Citric acid (3%); KMS (2%); KMS (3%) and distilled water (control), packed in areca nut leaf sheath and polystyrene packages which were wrapped with cling film and stored in refrigerated conditions till it remains in good condition. The TSS, acidity, ascorbic acid, calcium, starch and phenols showed decreasing trend with the increase in storage period. However, TSS retention was more in KMS treated samples (5%)) with least browning, while higher ascorbic acid (11.37mg/100g) and phenol (17.04mg/100 g) contents were observed in ascorbic acid treated samples. Similarly, citric acid treatment showed higher acidity (0.168%) in the samples. Maximum starch (0.35%) and calcium (10meq/100g) contents were recorded in calcium chloride treated samples. The maximum degree of browning was observed in control as compared to other treatments and the least browning was observed in the samples treated with KMS. Among the treatments, highest PLW was observed in control and minimum in ascorbic acid treated samples. At the end of the storage period, overall score obtained for the minimally processed cooked banana was highest in KMS treated samples. Thus, it might be concluded from the study that minimally processed culinary banana pre-treated with KMS (2% or 3%) could be stored in refrigerated condition up to maximum of 10 days without quality deterioration as compared to other treatment.

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Effect of pretreatments on quality of minimally processed cooking banana variety alukesel(Musa acuminata × Musa balbisiana, ABB group)

Abstract: ABSTRACT

Cited by 4 publications

References 11 publications

Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata × Musa balbisiana, ABB Group) as Affected by Pre-Treatments

Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

Effect of pre-treatment on quality of minimally processed culinary banana cv. Kachkal (ABB group)

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