Effects of High CO_2 Pretreatment on the Quality of Fresh-Cut Potatoes
Effects of High CO_2 Pretreatment on the Quality of Fresh-Cut Potatoes作者机构：Department of Food Science and Technology Kyungpook National University Daegu 702-701 Korea Department of Food Science and Technology Pusan National University Gyeongnam 627-706 Korea Food and Bio-Industry Research Institute Kyungpook National University Daegu 702-701 Korea
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2014年第4卷第5期
页 面：219-227页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 083202[工学-粮食、油脂及植物蛋白工程] 0902[农学-园艺学] 090201[农学-果树学]
主 题：Potatoes flesh cut CO_2 ascorbic acid browning.
摘 要：Effects of short-term high CO_2 pretreatment on quality of fresh-cut potatoes were studied. Potatoes were treated under 90% CO_2 for 18 h, peeled, cut, dipped in 1% ascorbic acid or distilled water for 3 min, packed in polyethylene bags and stored for 12 d at 4 ℃. Non-treated potatoes were used as the control. High CO2 pretreatments ensured maintenance of a high level of CO_2 in headspace of packages containing fresh-cut potatoes. Both the growth of total aerobic bacteria in initial stages of post-cut storage and browning index of the cut surface were lower in high CO_2 treated cut potato. Anti-browning effect of high CO_2 pretreatment was decreased when applied in combination with ascorbic acid. Soluble solids, pH, titratable acidity and flesh firmness of fresh-cut potatoes were not affected by high CO_2 treatment. Therefore, high CO_2 treatment before slicing could be effective method to maintain quality of flesh-cut potatoes.
维普期刊数据库