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 |
| Sumario: | 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. |
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