Articles
HOT WATER TREATMENTS INHIBIT THE TELESCOPING SYMPTOM IN FRESH-CUT LEMONGRASS
Article number
876_38
Pages
287 – 292
Language
English
Abstract
Lemongrass was treated with warm water at 52 or 55°C for 3 or 5 min followed by hydrocooling at 3°C for 5 min.
After cutting lemongrass at a length of
20 cm, the stems were packed in polyethylene bags and kept at 5°C, 90±5% RH, for 15 days.
Heat treatments significantly reduced the telescoping symptom (the elongation of the inner most leaves, typical of fresh-cut lemongrass) compared with non-heat treatment (control). However, only the treatment at 55°C for 5 min completely inhibited the telescoping symptom.
Carbon dioxide and ethylene levels inside the packages reached a maximum at the 3rd day of storage.
Treatment at 55°C for 5 min resulted in the lowest ethylene and carbon dioxide concentrations.
After cutting lemongrass at a length of
20 cm, the stems were packed in polyethylene bags and kept at 5°C, 90±5% RH, for 15 days.
Heat treatments significantly reduced the telescoping symptom (the elongation of the inner most leaves, typical of fresh-cut lemongrass) compared with non-heat treatment (control). However, only the treatment at 55°C for 5 min completely inhibited the telescoping symptom.
Carbon dioxide and ethylene levels inside the packages reached a maximum at the 3rd day of storage.
Treatment at 55°C for 5 min resulted in the lowest ethylene and carbon dioxide concentrations.
Authors
A. Bunsiri, C. Kunprom, Y. Onsiri, S. Thongbor, S. Vihokto, P. Bunsiri
Keywords
heat, elongation, carbon dioxide, ethylene, quality
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