Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks

被引：81

作者：

Chauhan, O. P. ^{[1
]}

Raju, P. S. ^{[1
]}

Ravi, N. ^{[1
]}

Singh, Asha ^{[1
]}

Bawa, A. S. ^{[1
]}

机构：

[1] Def Food Res Lab, Mysore 570011, Karnataka, India

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 102卷 / 01期

关键词：

Carrot; Fresh-cut; Minimal processing; Lignin; Ozone; Controlled atmosphere; ETHYLENE; STORAGE; FRUIT; FOOD; O-2;

D O I：

10.1016/j.jfoodeng.2010.07.033

中图分类号：

TQ [化学工业];

学科分类号：

081705 [工业催化];

摘要：

Fresh-cut carrots were ozonized in water (1 2 w/v, @ 200 mg O-3/h) for 10 min and stored under controlled atmosphere (CA) conditions (2% O-2, 5% CO2 and 93% N-2) at 6 +/- 1 degrees C and 85% RH for up to 30 d zonation was found to reduce lignification and maintaining the keeping quality of fresh-cut carrots during CA storage The maximum decrease in respiration and ethylene emission rates were obtained by the combination of CA with ozone followed by CA alone and zonation compared with the control samples kept under low temperature (6 +/- 1 degrees C). Significant (p < 0.05) reduction in ascorbic acid, carotenoids and oxidative enzymes such as polyphenol oxidase (PPO) and peroxidase (POD) were observed due to zonation and CA storage. The control of lignification by ozone in synergy with CA was characterized by decrease in L* values The results highlighted the positive role of zonation in combination with CA storage in controlling lignification and microbial spoilage of carrot sticks (C) 2010 Elsevier Ltd. All rights reserved

引用

页码：43 / 48

页数：6

共 33 条

[1]

ETHYLENE ABSORBENT TO MAINTAIN QUALITY OF LIGHTLY PROCESSED FRUITS AND VEGETABLES [J].