Changes in Selected Quality Characteristics, Polyphenoloxidase Activity and Protein Profile in Relation to Ascorbic Acid Treatment of Minimally Processed Carambola (Averrhoa Carambola L.)
A study on the changes in selected quality characteristics, polyphenoloxidase activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4 were packed in boxes and precooled at 10˚C i...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1999
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/10436/1/FP_1999_14_A.pdf |
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| 總結: | A study on the changes in selected quality characteristics, polyphenoloxidase
activity (PPO) and protein profile in relation to ascorbic acid treatment of minimally
processed carambola was conducted. 'B10' carambola at maturity stages 3 and 4
were packed in boxes and precooled at 10˚C in a cold room. After 24 hrs the fruits
were washed, the edges trimmed-off, sliced transversely into l-cm-thick slices and
dipped in 0, 15 and 30 mg.L-1 of 4˚C ascorbic acid solution for 2 min. The slices
were dried using tissue paper, placed on TP2 polystyrene foam tray, cling-wrapped
and stored at 7˚C for 0, 3 and 5 days. The experiment was conducted using a
randomized complete block design (RCBD) with a factorial arrangement of
treatments (3 ascorbic acid x 2 maturity index x 3 storage days) and four
replications. Data from measurements of the skin colour (L*, C* and h˚), flesh
finnness, soluble solids concentration, vitamin C content, pH, sensory evaluation,
browning degree and PPO activity were analyzed using analysis of variance
(ANOYA) and differences within each factor were determined by Least Significant Difference (LSD). |
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