บทคัดย่องานวิจัย

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Preservation of minimally processed carrots by edible coating and acid treatment.

Reyes, V. G.; Simons, L.; Tran, C.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 451-456 Ref: 14 ref.

1996

บทคัดย่อ

Preservation of minimally processed carrots by edible coating and acid treatment.

The effects of acid treatment, edible coating and storage at 4 deg C on surface discoloration and microbiological changes in modified atmosphere packaged baby peeled carrots were studied. Dipping the peeled carrots in an acidic solution retarded the appearance of a "white blush" for up to a week, compared with water-dipping, with which whiteness appeared after only one day. White blush formation was accompanied by increased microbial growth, especially on water-dipped and acid-dipped samples. The use of an edible coating incorporating an acidulant was able to inhibit white blush formation and maintain an acceptable degree of microbial growth for up to 4 weeks at 4 deg .