Evaluation of the effect of SA, CaCl2 and theircombination treatments on browning of freshcut apples
Başlık çevirisi mevcut değil.
- Tez No: 723779
- Danışmanlar: DR. RİCHARD COLGAN
- Tez Türü: Yüksek Lisans
- Konular: Besin Hijyeni ve Teknolojisi, Food Hygiene and Technology
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2015
- Dil: İngilizce
- Üniversite: Unıversıty Of Greenwıch
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
Minimally processed fruits and vegetable products are becoming more popular compared to the past due to the dietary habit changes. People are busier and they need products that are easy to prepare or ready-to-eat. There are many cut, peeled and sliced fresh produce products and fresh-cut and packed apples are one of them. However, it is known that browning is a serious problem that can affect the quality in a negative way and stop consumers buying the product. There are many studies to inhibit browning issue. SA and CaCl2 were used in this study and their effect on apple browning was evaluated. SA is a substance that naturally occurs in the plant tissues. It has many functions in plant metabolism and also has many health benefits for humans. CaCl2 is used in the food industry for various purposes. It has been researched and reported for the inhibitory effects on browning. These substances were researched as an alternative anti-browning treatment for sliced apples in this research. 30, 10, 1, 0.2 mM SA and 30 mM CaCl2 were used as an anti-browning treatment and the samples were stored at ambient temperature for 2 days. 30 and 10 mM SA combination treatments were useless. The concentration was too high. 1 mM and 0.2 mM SA combination treatments were successful in reducing browning. 0.2, 0.5 and 1 mM SA, 30 mM CaCl2 and their combinations were tested at 10 oC and 4 oC storage. 1 mM SA combination treatment was the best treatment that accomplished to retard browning of apples at the end of the second day for both 10 oC and 4 oC storage. However, there was no significant difference between the 0.2, 0.5, and 1 mM SA combination treatments. SA treatments were not successful alone. Moreover, they accelerated the browning at high concentration levels. Ethanol was used as the control of SA treatments. It had a slight positive effect on browning which was consistent with the literature. 30 mM CaCl2 also reduced the browning. The positive effect of cold storage was observed. The best results were obtained at 4 oC storage with 1 mM SA combination treatment.
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