Effect of hot water treatments on qualities of shredded green papaya during storage period

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Chareekhot K., Wongs-Aree C., Boonyaritthongchai P., Kanlayanarat S., Techavuthiporn C.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: Acta Horticulturae (0567-7572)

Volume number: 1088

หน้าแรก: 389

หน้าสุดท้าย: 394

จำนวนหน้า: 6

ISBN: 9789462610828

นอก: 0567-7572

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940109507&partnerID=40&md5=ad039f1826350b8e6944008e2d5451b3

ภาษา: English-Great Britain (EN-GB)

บทคัดย่อ

The objective of this study was to investigate effect of hot water treatments on quality changes of shredded green papaya during storage. The shreds prepared pretreatments from green papaya fruit, were dipped in hot water at 25 (control), 50 and 60ฐC as a control for 1 min and then cooled with distilled water at 4ฐC for 1 min. Excess water from treated shreds were removed by spinning in a machine. Shreds at 100 g were then packaged in 9ื12 cm polyethylene bags for subsequent storage at 10ฐC for six days. The result indicates that hot water treatments at 50 and 60ฐC revealed a decrease in their respiration rates. The lower respiration rate was related to ethylene production, weight loss, and color changes. Especially, hot water treatment at 50ฐC could maintain shear force indicated by lowest water soluble pectin and polygalacturonase activity of shreds throughout the storage. Furthermore, hot water treatments at 50 and 60ฐC reduced total coliforms, aerobic plate count at initial three days of storage compared with control.

คำสำคัญ

Green papaya, Shreds