Effect of antioxidants and pH on browning and firmness of minimally processed eggplant
Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the...
| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Editura AcademicPres
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/6650 https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700 |
| _version_ | 1855032464810967040 |
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| author | Uscanga-Sosa, Diana P. Pérez-Gago, María B. Gómez-Merino, Fernando C. Herrera-Corredor, José A. Hernández-Cázares, Aleida S. Contreras-Oliva, Adriana |
| author_browse | Contreras-Oliva, Adriana Gómez-Merino, Fernando C. Hernández-Cázares, Aleida S. Herrera-Corredor, José A. Pérez-Gago, María B. Uscanga-Sosa, Diana P. |
| author_facet | Uscanga-Sosa, Diana P. Pérez-Gago, María B. Gómez-Merino, Fernando C. Herrera-Corredor, José A. Hernández-Cázares, Aleida S. Contreras-Oliva, Adriana |
| author_sort | Uscanga-Sosa, Diana P. |
| collection | ReDivia |
| description | Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning,
tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1%
ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8,
respectively), or adjusted to pH 5 with generally recognized as safe substances, to maintain the quality of
minimally processed eggplant stored at 5 °C for 6 d. Water was used as a control. The colour, firmness,
polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No
effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation
was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated
with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated
with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant
samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated
with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the
luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the
pH of the medium. |
| format | article |
| id | ReDivia6650 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Editura AcademicPres |
| publisherStr | Editura AcademicPres |
| record_format | dspace |
| spelling | ReDivia66502025-04-25T14:47:32Z Effect of antioxidants and pH on browning and firmness of minimally processed eggplant Uscanga-Sosa, Diana P. Pérez-Gago, María B. Gómez-Merino, Fernando C. Herrera-Corredor, José A. Hernández-Cázares, Aleida S. Contreras-Oliva, Adriana fresh-cut eggplant Oxidative damage Ready-to-eat Reducing agents J10 Handling, transport, storage and protection of agricultural products Texture Eggplant Antioxidants Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium ascorbate in aqueous solution at natural pH of the antioxidant (pH 2.6 and 7.8, respectively), or adjusted to pH 5 with generally recognized as safe substances, to maintain the quality of minimally processed eggplant stored at 5 °C for 6 d. Water was used as a control. The colour, firmness, polyphenol oxidase activity, and visual quality was evaluated in the freshly cut fruit at 3 and 6 d of storage. No effect of the treatments on firmness or polyphenol oxidase activity was observed. At 3 d of storage, a correlation was observed between polyphenol oxidase activity and the visual evaluation of the cut product. Samples treated with 2% calcium ascorbate and the rest of the treatments at pH 5 had a lower browning index than those treated with 1% ascorbic acid and the control. At the end of the storage period, the visual quality of the eggplant samples treated with 1% ascorbic acid at pH 5 was evaluated above the marketing limit, whereas those treated with 1% ascorbic acid at pH 2.6 had the lowest quality indicators. An adjustment to pH 5 helps to preserve the luminosity and visual quality of the eggplant, however firmness was not affected by calcium ascorbate or the pH of the medium. 2020-10-14T08:54:45Z 2020-10-14T08:54:45Z 2020 article publishedVersion Uscanga-Sosa, D. P., Pérez-Gago, M. B., Gómez-Merino, F. C., Herrera-Corredor, J. A., Hernández-Cázares, A. S., & Contreras-Oliva, A. (2020). Effect of antioxidants and pH on browning and firmness of minimally processed eggplant. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48(1), 79-89. 0255-965X http://hdl.handle.net/20.500.11939/6650 10.15835/nbha48111700 https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Editura AcademicPres electronico |
| spellingShingle | fresh-cut eggplant Oxidative damage Ready-to-eat Reducing agents J10 Handling, transport, storage and protection of agricultural products Texture Eggplant Antioxidants Uscanga-Sosa, Diana P. Pérez-Gago, María B. Gómez-Merino, Fernando C. Herrera-Corredor, José A. Hernández-Cázares, Aleida S. Contreras-Oliva, Adriana Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title | Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title_full | Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title_fullStr | Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title_full_unstemmed | Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title_short | Effect of antioxidants and pH on browning and firmness of minimally processed eggplant |
| title_sort | effect of antioxidants and ph on browning and firmness of minimally processed eggplant |
| topic | fresh-cut eggplant Oxidative damage Ready-to-eat Reducing agents J10 Handling, transport, storage and protection of agricultural products Texture Eggplant Antioxidants |
| url | http://hdl.handle.net/20.500.11939/6650 https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700 |
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