Effect of Ascorbic Acid on Shelf-Life and Quality of Fresh Cut 'Mahachanok' Mango

被引：0

作者：

Puthmee, T. ^{[1
]}

Boonyaritthongchai, P. ^{[1
]}

Kanlayanarat, S. ^{[1
]}

机构：

[1] King Mongkuts Univ Technol, Sch Bioresources & Technol, Div Postharvest Technol, Bangkok, Thailand

来源：

SOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE | 2010年 / 875卷

关键词：

ascorbic acid; mango; quality; INHIBITION;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Fresh cut from 'Mahachanok' mango has short life after slicing and cutting process. Symptoms limiting shelf-life were characterized by tissue darkening, development of a 'glassy' appearance, surface desiccation and loss of firmness. In this study, the application of 0, 0.5, 1.0 and 1.5% ascorbic acid then storage at 4 degrees C of fresh-cut 'Mahachanok' mango was investigated. The results showed that ascorbic acid treatments were effective in reducing weight loss, color changes and microbial growth (E. coli and total bacteria). A 1.5% ascorbic acid treatment was the most effective when compared with other treatments. Moreover, Shelf-life of ascorbic acid-treated shredded mango was extent up to 8 days while as control had shelf-life for 4 days.

引用

页码：223 / 226

页数：4

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