Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip
The market for minimally processed fruit and vegetables is growing rapidly and root vegetables may be interesting as fresh-cut products. The effect of cutting size and storage time on the quality of the fresh-cut rutabaga, kohlrabi and parsnip was studied. Two different sizes of fresh-cuts were comp...
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| Formato: | Otro |
| Lenguaje: | sueco Inglés |
| Publicado: |
2008
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| Acceso en línea: | https://stud.epsilon.slu.se/12663/ |
| _version_ | 1855572108391743488 |
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| author | Rydenheim, Lisa |
| author_browse | Rydenheim, Lisa |
| author_facet | Rydenheim, Lisa |
| author_sort | Rydenheim, Lisa |
| collection | Epsilon Archive for Student Projects |
| description | The market for minimally processed fruit and vegetables is growing rapidly and root vegetables may be interesting as fresh-cut products. The effect of cutting size and storage time on the quality of the fresh-cut rutabaga, kohlrabi and parsnip was studied. Two different sizes of fresh-cuts were compared; big slices and small sticks. For rutabaga and kohlrabi half of the fresh-cuts were stored directly after cutting whereas the other half was immersed in water before storage. The parsnip fresh-cuts were subjected to two different treatments before storage. They were immersed in dip solutions containing ascorbic acid or citric acid. The fresh-cuts were stored in plastic boxes for 3, 5 or 8 days. Content of ascorbic acid was decided for rutabaga and kohlrabi. Total phenolic compounds and dry weight were measured and the visual quality evaluated for all three root vegetables.
The ascorbic acid content was relatively high in both rutabaga and kohlrabi, and ranged from 30 to 55 mg/100 g FW. Storage had no effect on the content of ascorbic acid. Total phenolic content was comparatively low in all three vegetables and varied between 15 – 70 mg gallic acid equivalents/100 g FW. A decrease in total phenolic content during storage was demonstrated in rutabaga and kohlrabi. Storage had only minor effects on the visual quality of rutabaga and kohlrabi. In parsnips, extensive browning rapidly reduced the visual quality, making the fresh-cuts unmarketable.
From the results gained in this study, rutabagas and kohlrabi seem to have large potential as fresh-cut products, whereas parsnip does not seem to be suitable for minimal processing with the chosen cultivar and the processing and storage techniques used in this investigation. |
| format | Otro |
| id | RepoSLU12663 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2008 |
| publishDateSort | 2008 |
| record_format | eprints |
| spelling | RepoSLU126632017-10-24T04:02:24Z https://stud.epsilon.slu.se/12663/ Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip Rydenheim, Lisa Horticulture (until 121231) Food composition The market for minimally processed fruit and vegetables is growing rapidly and root vegetables may be interesting as fresh-cut products. The effect of cutting size and storage time on the quality of the fresh-cut rutabaga, kohlrabi and parsnip was studied. Two different sizes of fresh-cuts were compared; big slices and small sticks. For rutabaga and kohlrabi half of the fresh-cuts were stored directly after cutting whereas the other half was immersed in water before storage. The parsnip fresh-cuts were subjected to two different treatments before storage. They were immersed in dip solutions containing ascorbic acid or citric acid. The fresh-cuts were stored in plastic boxes for 3, 5 or 8 days. Content of ascorbic acid was decided for rutabaga and kohlrabi. Total phenolic compounds and dry weight were measured and the visual quality evaluated for all three root vegetables. The ascorbic acid content was relatively high in both rutabaga and kohlrabi, and ranged from 30 to 55 mg/100 g FW. Storage had no effect on the content of ascorbic acid. Total phenolic content was comparatively low in all three vegetables and varied between 15 – 70 mg gallic acid equivalents/100 g FW. A decrease in total phenolic content during storage was demonstrated in rutabaga and kohlrabi. Storage had only minor effects on the visual quality of rutabaga and kohlrabi. In parsnips, extensive browning rapidly reduced the visual quality, making the fresh-cuts unmarketable. From the results gained in this study, rutabagas and kohlrabi seem to have large potential as fresh-cut products, whereas parsnip does not seem to be suitable for minimal processing with the chosen cultivar and the processing and storage techniques used in this investigation. Försäljningen av färdigskurna frukt och grönsaksprodukter har ökat de senaste åren. Nya produkter utvecklas hela tiden och rotfrukter skulle kunna vara ett intressant inslag bland dessa. I den här studien undersöktes effekten av snittningsstorlek och lagring på kvaliteten hos färdigskuren kålrot, kålrabbi och palsternacka. Två olika storlekar på de färdigskurna rotfrukterna jämfördes; stora skivor och små stavar. Bitarna var också uppdelade i två olika behandlingar. För kålrot och kålrabbi doppades hälften av bitarna i vatten innan lagring, medan den andra hälften var obehandlade. Palsternacksbitarna doppades i askorbinsyra eller citronsyralösning. Bitarna lagrades sedan i platsförpackningar i3, 5 eller 8 dagar. I kålrot och kålrabbi analyserades halten av askorbinsyra. Mätning an totalfenolinnehåll och bedömning av den visuella kvaliteten gjordes för alla tre rotfrukterna. Relativt höga halter av askorbinsyra, 30 till 55 mg/100 g FW, uppmättes i både kålrot och kålrabbi. Askorbinsyrainnehållet påverkades inte av lagringen. Totalfenolinnehållet var jämförelsevis lågt i alla rotfrukterna och varierade mellan 15 och 70 mg gallsyra-ekvivalenter/100 g FW. I både kålrot och kålrabbi minskade mängden totalfenoler under lagring. Den visuella kvaliteten var hög för kålrot och kålrabbi under hela lagringstiden. Palsternacksbitarna brunfärgades kraftigt vilket snabbt gjorde dem osäljbara. Från resultaten i denna studie kan man dra slutsatsen att både kålrot och kålrabbi har bra förutsättningar att fungera som färdigskurna produkter. Palsternacka däremot, verkar inte fungera som färdigskuren produkt under de förutsättningar som undersöktes i detta experiment. Andra process och lagringstekniker eller sortval skulle kunna minska brunfärgningen. 2008-10-09 Other NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/12663/1/rydenheim_l_171023.pdf Rydenheim, Lisa, 2008. Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip. UNSPECIFIED, Alnarp. Alnarp: (NL, NJ) > Horticulture <https://stud.epsilon.slu.se/view/divisions/ANSTI=3A1600.html> urn:nbn:se:slu:epsilon-s-8126 eng |
| spellingShingle | Horticulture (until 121231) Food composition Rydenheim, Lisa Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title | Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title_full | Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title_fullStr | Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title_full_unstemmed | Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title_short | Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| title_sort | effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip |
| topic | Horticulture (until 121231) Food composition |
| url | https://stud.epsilon.slu.se/12663/ https://stud.epsilon.slu.se/12663/ |