บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Oxidation activity in ready-to-cut oranges.

Ingallinera B., Spagna G., Barbagallo R.N., Boganani R., Rapisarda P.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 29

2004

บทคัดย่อ

Oxidation activity in ready-to-cut oranges.    Minimally processed fresh vegetables or “ready-to-cut” or “ready-to-eat” consist of washed, peeled, sliced or shredded raw vegetables, ready for use and generally packed in plastic bags, stored below 6 °C, and sold within 8-10 days (Pretel et al., 1998).Read-to-cut are mainly constituted from vegetables and, o­nly in smaller measure, from fruit; among these the oranges presents ideal characteristics for preparation as a minimally processed product (Pretel et al., 1998).Nevertheless, in literature has not study been found relatively read-to-cut oranges and have not been yet completely individualized the quality indexes fit to describe the qualitative profile of the ready-to-eat oranges (Senesi et al., 2003).

In this study were studies in ready-to-cut oranges the influence of some enzymatic activities degradative found in fruits (pears, apples, peaches, etc.) and in general in vegetable minimally processed vegetables.Enzymatic tests have been conducted o­n oranges cut to slices and packed with films of different permeability and in normal atmosphere.Particularly have been considered Polyphenoloxidase (PPO) and the Ascorbate oxidase (AAO) as indexes of oxidation and anthocyanins and vitamin C reduction.

The PPO activity was very low, probably because of oranges pH strongly acid; tied up to this low activity, is seed that the phenols and the anthocyanins didn’t reductions statistically significant.Instead, the AAO activity was very tall, such activity was correlated to a reduction of the vitamin C that nevertheless didn’t overcome the 20-30%.