Articles
COLOR STABILITY OF PEELED ‘SARIASLAMA’ CHESTNUTS
Article number
1019_22
Pages
147 – 152
Language
English
Abstract
The potential use of citric acid, ascorbic acid and Na-metabisulphite for the control of browning of peeled Sarıaşlama chestnut was investigated. Sarıaşlama chestnuts were dipped into solutions of 0, 1, 2 and 4 mM citric acid, ascorbic acid and Na-metabisulphite, placed in trays over-wrapped with plastic film and stored at 4°C for 10 d.
Color values and polyphenol oxidase (PPO) activity of the treated chestnuts were determined at 0, 3, 6 and 10 d during storage.
Each of the chemicals tested significantly inhibited PPO activity.
This inhibition was found to be maximal at day 6 for most of the tested inhibitors with the 2 mM citric acid and 4 mM Na-metabisulphite solutions producing the greatest effect.
However, the average PPO inhibition over the entire 10 d storage period was greatest with 4 mM ascorbate and 2 mM Na-metabisulphite.
Color L (lightness) values for all the chestnut samples decreased during storage.
Among the chemical treatments tested, 4 mM citric acid and 4 mM Na-metabisulphite were the best inhibitors followed by ascorbic acid for preventing darkening during storage.
In conclusion, our results suggest that Na-metabisulphite and citric acid (2 mM/4 mM) may be useful for reducing surface browning and extending the shelf life of peeled chestnuts for 10 d.
Color values and polyphenol oxidase (PPO) activity of the treated chestnuts were determined at 0, 3, 6 and 10 d during storage.
Each of the chemicals tested significantly inhibited PPO activity.
This inhibition was found to be maximal at day 6 for most of the tested inhibitors with the 2 mM citric acid and 4 mM Na-metabisulphite solutions producing the greatest effect.
However, the average PPO inhibition over the entire 10 d storage period was greatest with 4 mM ascorbate and 2 mM Na-metabisulphite.
Color L (lightness) values for all the chestnut samples decreased during storage.
Among the chemical treatments tested, 4 mM citric acid and 4 mM Na-metabisulphite were the best inhibitors followed by ascorbic acid for preventing darkening during storage.
In conclusion, our results suggest that Na-metabisulphite and citric acid (2 mM/4 mM) may be useful for reducing surface browning and extending the shelf life of peeled chestnuts for 10 d.
Publication
Authors
B. Incedayı, G. Yıldız , V. Uylaşer
Keywords
browning, chestnut storage, polyphenol oxidase
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