APPLICATION OF ANTIBROWNING AND FIRMNESS SUPPORTING COMPOUNDS TO MAINTAIN THE QUALITY OF FRESH-CUT GUAVA | ||||
| Egyptian Journal of Agricultural Sciences | ||||
| Volume 68, Issue 3, July 2017, Page 293-303 PDF (766.04 K) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2017.212733 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E. H. Khedr1; M. R. Ali2 | ||||
| 1Department of Pomology, Faculty of Agriculture, Cairo University, Egypt | ||||
| 2Department of Food Science, Faculty of Agriculture, Cairo University, Egypt | ||||
| Abstract | ||||
| The present study aimed to extend fresh-cut guava life and retain quality using safe compounds without affecting quality or palatability. Different concentrations of ascorbic acid, citric acid and calcium lactate were used before storage at 5°C for 12 days in two successive seasons. It has been found that citric acid at 2% was the most effective in the case of fresh-cut guava compared to untreated ones in different traits under study in terms of general appearance, total soluble solids/acid ratio, colour changes, browning index and decay percentage. Citric acid and ascorbic acid treatments showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid. While, calcium lactate at 2% showed the least significant values of weight loss and the highest significant firmness compared with the control. | ||||
| Keywords | ||||
| Antioxidants; ascorbic; citric; calcium lactate; cold storage; guava slices | ||||
|
Statistics Article View: 67 PDF Download: 64 |
||||
