Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes
Joint Authors
Lin, Qiong
Sun, Chongde
Xie, Yajing
Guan, Wenqiang
Cheng, Shuzhen
Wang, Zhidong
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-07-30
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage.
Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation.
In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated.
Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period.
Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes.
However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities.
Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.
American Psychological Association (APA)
Xie, Yajing& Lin, Qiong& Guan, Wenqiang& Cheng, Shuzhen& Wang, Zhidong& Sun, Chongde. 2017. Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175970
Modern Language Association (MLA)
Xie, Yajing…[et al.]. Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1175970
American Medical Association (AMA)
Xie, Yajing& Lin, Qiong& Guan, Wenqiang& Cheng, Shuzhen& Wang, Zhidong& Sun, Chongde. Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1175970
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175970