Articles
BROWNING INHIBITION AND SHELF LIFE EXTENSION OF FRESH-CUT CHINESE WATER CHESTNUT BY SHORT N2 TREATMENTS
Article number
712_84
Pages
671 – 676
Language
English
Abstract
Fresh-cut Chinese water chestnut (CWC) can meet the ever-increasing demands of consumers for high quality, fresh, nutritive, and conveniently prepared foods.
Surface browning was the major factor limiting the shelf life of fresh-cut CWC. Experiments were conducted to examine effects of short-term N2 gas treatments on shelf life extension and quality maintenance of fresh-cut CWC, as an alternative to sulphite treatment.
Chinese water chestnuts were washed, peeled and cut into 5-mm thick slices (6 pieces per fruit), dipped in a 0.1% (w/v) NaClO solution for 1 min, air-dried for 30 min and then exposed to N2 for 0, 2, 4 or 8 h.
After N2 treatments, the slices were placed into trays over-wrapped by plastic films and then stored at 4°C. Changes in surface discoloration, eating quality and disease development were evaluated.
Exposure of fresh-cut CWC to N2 gas for 2 h significantly reduced the surface browning, inhibited the disease development, maintained the eating quality and membrane integrity and reduced the loss in the concentrations of total titratable acidity and total soluble solid.
The results suggested that a pre-storage N2 treatment for 2 or 4 h was an effective means of extending the shelf life of fresh-cut CWC.
Surface browning was the major factor limiting the shelf life of fresh-cut CWC. Experiments were conducted to examine effects of short-term N2 gas treatments on shelf life extension and quality maintenance of fresh-cut CWC, as an alternative to sulphite treatment.
Chinese water chestnuts were washed, peeled and cut into 5-mm thick slices (6 pieces per fruit), dipped in a 0.1% (w/v) NaClO solution for 1 min, air-dried for 30 min and then exposed to N2 for 0, 2, 4 or 8 h.
After N2 treatments, the slices were placed into trays over-wrapped by plastic films and then stored at 4°C. Changes in surface discoloration, eating quality and disease development were evaluated.
Exposure of fresh-cut CWC to N2 gas for 2 h significantly reduced the surface browning, inhibited the disease development, maintained the eating quality and membrane integrity and reduced the loss in the concentrations of total titratable acidity and total soluble solid.
The results suggested that a pre-storage N2 treatment for 2 or 4 h was an effective means of extending the shelf life of fresh-cut CWC.
Authors
Y.L. You, Y.M. Jiang, L.L. Song, H. Liu, X.W. Duan, Q.H. Xia, X.B. Li, J. Sun
Keywords
Chinese water chestnut, fresh-cut, browning, N2 treatment, shelf life
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