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2014•Science and Technology of Food IndustryRequires access

Study on cold storage physiology and quality of the fresh-cut eggplant

Wang Ta

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Abstract

The experiment selected fresh eggplant as experimental material,the effect of different storage temperatures on quality and preservation of fresh-cut eggplant was investigated. Fresh eggplants were packaged with 0.02mm polyethylene packaging film after cutting processing to storage in cooling incubators at 85% ~90% relative humidity(RH) and different temperatures(5 ±2),(10 ±2),(15 ±2),(22 ±2)℃(room temperature),respectively. Browning degree(BD),the contents of ascorbic acid and titratable acid,activities of polyphenol oxidase(PPO) and peroxidase(POD) were measured every day. Results indicated that(5±2)℃ and(10±2)℃ showed significantly(p0.05) inhibition of fresh-cut eggplant tissue browning,the activity of PPO and POD and weight loss rate during storage,compared with(15±2)℃ and(22±2)℃(room temperature), delayed the descend of titratable acid content and ascorbic acid content.

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What this paper is about

The experiment selected fresh eggplant as experimental material,the effect of different storage temperatures on quality and preservation of fresh-cut eggplant was investigated. Fresh eggplants were packaged with 0.02mm polyethylene packaging film after cutting processing to storage in cooling incubators at 85% ~90% relative humidity(RH) and different temperatures(5 ±2),(10 ±2),(15 ±2),(22 ±2)℃(room temperature),respectively. Browning degree(BD),the contents of ascorbic acid and titratable acid,activities of polyphenol oxidase(PPO) and peroxidase(POD) were measured every day. Results indicated that(5±2)℃ and(10±2)℃ showed significantly(p0.05) inhibition of fresh-cut eggplant tissue browning,the activity of PPO and POD and weight loss rate during storage,compared with(15±2)℃ and(22±2)℃(room temperature), delayed the descend of titratable acid content and ascorbic acid content.

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Available abstract

The experiment selected fresh eggplant as experimental material,the effect of different storage temperatures on quality and preservation of fresh-cut eggplant was investigated. Fresh eggplants were packaged with 0.02mm polyethylene packaging film after cutting processing to storage in cooling incubators at 85% ~90% relative humidity(RH) and different temperatures(5 ±2),(10 ±2),(15 ±2),(22 ±2)℃(room temperature),respectively. Browning degree(BD),the contents of ascorbic acid and titratable acid,activities of polyphenol oxidase(PPO) and peroxidase(POD) were measured every day. Results indicated that(5±2)℃ and(10±2)℃ showed significantly(p0.05) inhibition of fresh-cut eggplant tissue browning,the activity of PPO and POD and weight loss rate during storage,compared with(15±2)℃ and(22±2)℃(room temperature), delayed the descend of titratable acid content and ascorbic acid content.

Key concepts: Titratable acid, Polyphenol oxidase, Browning, Ascorbic acid, Point of delivery, Chemistry, Peroxidase, Food science

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