Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana |
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| Authors: | SLS Bico MFJ Raposo RMSC Morais AMMB Morais |
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| Affiliation: | 1. Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201303, India;2. Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012, India;1. Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602, USA;2. Department of Wood Science & Engineering, Oregon State University, Corvallis, OR 97331, USA;1. Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain;2. Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain;1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China;3. College of Biological Engineering, Henan University of Technology, 1 Lianhua Rd., Zhengzhou, Henan, 450052, China;1. School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, 2258, Australia;2. College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates;3. NSW Department of Primary Industries, Ourimbah, NSW, 2258, Australia |
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| Abstract: | 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 5 °C. |
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