Effects of Heat Treatment on the Quality of Fresh-Cut Taro

被引：0
作者：
Chang, Min-Sun [1 ]
Park, Miji [1 ]
Kim, Gun-Hee [1 ]
Kim, Ji Gang [2 ]
机构：
[1] DukSung Womens Univ, Dept Food & Nutr, Seoul, South Korea
[2] Natl inst Hort & Herbal Sci, RDA, Suwon, South Korea
来源：
VII INTERNATIONAL POSTHARVEST SYMPOSIUM | 2013年 / 1012卷
关键词：
fresh-cut; taro; heat treatment; quality; browning;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
It is known that heat treatment may have positive effects on fruits and vegetables quality such as extending storability and marketing by inhibition of browning. However, little is known about the effects of heat treatment on the quality of fresh-cut taro. This study investigated the changes in quality of fresh-cut taro after being treated with hot water. Taro was cultivated in horticultural farms of DukSung Women's University in Seoul, Korea. After harvesting, the taro was washed, peeled and dipped for 1 min in water at 55 degrees C. After air-drying at room temperature, the samples were packaged with polyethylene (PE) films and vacuum (V). And then they were stored at 4 degrees C for 12 days. Changes in the weight loss rate, color, microorganisms and appearance were measured. In general, the weight loss rate increased slightly in hot water treated taro. Application of heat treatment at 55 degrees C hot water delayed browning of taro. The L value of taro treated with hot water was higher than those of others and the color differences value (Delta E) was lower than those without hot water treatment. Taro treated with hot water at 55 degrees C showed the best organoleptic quality and appearance. The use of 55 degrees C hot water treatment improved the quality of fresh-cut taro including inhibition of browning and extension of shelf life.
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收藏
页码：939 / 945
页数：7
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