Effect of hot water treatments on qualities of shredded green papaya during storage period
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Author list: Chareekhot K., Wongs-Aree C., Boonyaritthongchai P., Kanlayanarat S., Techavuthiporn C.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2015
Journal: Acta Horticulturae (0567-7572)
Volume number: 1088
Start page: 389
End page: 394
Number of pages: 6
ISBN: 9789462610828
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
Abstract
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.
Keywords
Green papaya, Shreds
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