22 10 月

Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

2024 年 10 月 22 日
採後處理, 期刊論文
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作者： Teixeira, Gustavo H.A. ; Durigan, José F. ; Alves, Ricardo E. ; O’Hare, Timothy J.
刊名： Postharvest biology and technology
期刊所屬國別：
出版年： 200806
關鍵字： Citric acid ; Enzymatic browning ; Oxygen ; Polyphenol oxidase ; Vitamin C
摘要： "Fresh-cut carambola ( Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4–20.3% O 2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 °C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of ‘Maha’ slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O 2), thus, their quality can be significantly improved by combining both treatments."
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