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Advisor(s)
Abstract(s)
The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality
of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing
1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a
carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical
and microbiological qualities were evaluated during 5 days of storage at 5 C. Dip combined with CA
treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days
of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content
presented the smallest changes. Microbial analysis showed that minimally processed bananas were
within the acceptable limits during 5 days of storage at 5ºC.
Description
Keywords
Fresh-cut banana Ascorbic acid Calcium chloride Cysteine Carrageenan Controlled atmosphere
Pedagogical Context
Citation
"Food Control". ISSN 0956-7135. 20: 5 (2009) 508–514
Publisher
Elsevier