Articles
Effect of pre-cooling and temperature storage differences on the physical and chemical qualities of Wolffia arrhiza
Article number
1458_7
Pages
51 – 58
Language
English
Abstract
The effects of pre-cooling and temperature-storage differences on the physical and chemical properties of Wolffia arrhiza were examined.
The pre-treated W. arrhiza was submerged in cold water at 2°C for 5 min and stored at 3 temperatures: room temperature (27°C; control), 10 and 4°C. Appearance, weight loss, electrolyte leakage, peroxidase activity, carotenoid content, antioxidant activity, and total phenolic content were evaluated during the storage period.
The results showed that W. arrhiza stored at 4°C for 8 days remained of good quality and delayed weight loss, whereas W. arrhiza stored at 10°C had poor quality and could not be consumed or sold.
The W. arrhiza stored at a temperature of 4°C had more carotenoid, antioxidant activity (DPPH assay), and total phenolic content than the W. arrhiza stored at 10 and 27°C. The W. arrhiza stored at a temperature of 4°C had less electrolyte leakage and peroxidase (POD) activity; therefore, this indicated a better appearance evaluation of color, smell, and soaking than the W. arrhiza stored at 10 and 27°C. Pre-cooling in cold water at 2°C for 5 min and storage at 4°C were effective in maintaining the quality of W. arrhiza for 8 days.
The pre-treated W. arrhiza was submerged in cold water at 2°C for 5 min and stored at 3 temperatures: room temperature (27°C; control), 10 and 4°C. Appearance, weight loss, electrolyte leakage, peroxidase activity, carotenoid content, antioxidant activity, and total phenolic content were evaluated during the storage period.
The results showed that W. arrhiza stored at 4°C for 8 days remained of good quality and delayed weight loss, whereas W. arrhiza stored at 10°C had poor quality and could not be consumed or sold.
The W. arrhiza stored at a temperature of 4°C had more carotenoid, antioxidant activity (DPPH assay), and total phenolic content than the W. arrhiza stored at 10 and 27°C. The W. arrhiza stored at a temperature of 4°C had less electrolyte leakage and peroxidase (POD) activity; therefore, this indicated a better appearance evaluation of color, smell, and soaking than the W. arrhiza stored at 10 and 27°C. Pre-cooling in cold water at 2°C for 5 min and storage at 4°C were effective in maintaining the quality of W. arrhiza for 8 days.
Authors
I. Lichanporn, N. Nanthachai, P. Tangnaurat
Keywords
Wolffia arrhiza, pre-cooling, peroxidase activity
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