Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes

被引：0

作者：

Gulcin Yildiz

Rana Muhammad Aadil

机构：

[1] Igdir University,Faculty of Engineering, Food Engineering Department

[2] National Institute of Food Science and Technology,undefined

[3] University of Agriculture,undefined

来源：

Journal of Food Science and Technology | 2022年 / 59卷

关键词：

Enzymatic browning; Bioactive compounds; High-intensity ultrasound; Mango fruit; Shelf life;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effect of high-intensity ultrasound (HIU), antibrowning agents (C6H806 & CaCl2), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of fresh-cut mango fruit slices were evaluated. Results showed that HIU treated mangoes have the lowest PPO activity ranging from 76.17 U/mL to 134.12 U/mL, while improved sensorial properties including decay and off-odor, and enhanced bioactive compounds (ascorbic acid, antioxidant capacity and total phenolics) during storage (4 °C). It is stated that HIU treatment as a promising alternative to replace chemical and/or physical methods to prolong the shelf-life and pursue the quality properties in mango fruit during cold storage.

引用

页码：202 / 211

页数：9

共 50 条

[31] Effects of hot water and sodium hypochlorite treatments on survival of Salmonella spp. and qualities of fresh-cut pineapple
Manuwong, S.
Uthairatanakij, A.
Jitareerat, P.
PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE, 2007, (746): : 401 - +
[32] Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light
Zhan, Lijuan
Li, Yu
Hu, Jinqiang
Pang, Lingyun
Fan, Huiping
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 14 : 70 - 76
[33] Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water
Plesoianu, Alina M.
Nour, Violeta
Tutulescu, Felicia
Ionica, Mira E.
FOOD SCIENCE AND TECHNOLOGY, 2022, 42
[34] Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices
Rux, Guido
Efe, Efecan
Ulrichs, Christian
Huyskens-Keil, Susanne
Hassenberg, Karin
Herppich, Werner B.
FOODS, 2019, 8 (12)
[35] Guava fruit treated with hot water on microbiological quality of fresh-cut 'Kimju' and 'Pan Srithong' guava
Poubol, J.
Techavuthiporn, C.
Kanlayanarat, S.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2018, 25 (03): : 903 - 907
[36] Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe
Fan, X.
Annous, B. A.
Beaulieu, J. C.
Sites, J. E.
JOURNAL OF FOOD SCIENCE, 2008, 73 (03) : M91 - M98
[37] Effectiveness of 1-methylcyclopropene and High Oxygen Treatments on Fresh-cut Kiwifruit for Extending Sensory Quality
Dong, Guoqing
Tang, Yao
Li, Xihong
Li, Weili
Jiang, Yuqian
ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3, 2012, 554-556 : 1561 - 1564
[38] Quality of fresh-cut 'Kent' mango slices prepared from hot water or non-hot water-treated fruit
Dea, Sharon
Brecht, Jeffrey K.
Nunes, M. Cecilia N.
Baldwin, Elizabeth A.
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2010, 56 (02) : 171 - 180
[39] Calcium ascorbate treatments to control the fresh-cut apple quality reduction when stored at high temperature
Aguayo, E.
Requejo-Jackman, C.
Stanley, R.
Woolf, A.
XXX INTERNATIONAL HORTICULTURAL CONGRESS IHC2018: INTERNATIONAL SYMPOSIUM ON FRUIT AND VEGETABLES FOR PROCESSING, INTERNATIONAL SYMPOSIUM ON QUALITY AND SAFETY OF HORTICULTURAL PRODUCTS AND VII INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUIT, 2020, 1292 : 145 - 149
[40] Slightly acidic electrolyzed water combination with antioxidants and fumaric acid treatment to maintain the quality of fresh-cut bell peppers
Saravanakumar, Kandasamy
Sathiyaseelan, Anbazhagan
Mariadoss, Arokia Vijaya Anand
Chelliah, Ramachandran
Shin, Sukjin
Park, Soyoung
Oh, Deog-Hwan
Wang, Myeong-Hyeon
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 147

← 1 2 3 4 5 →