This dose decreased the activity of polyphenol oxidase, phenylalanine ammonia lyase and peroxidase. ( 6), the optimal UV-C dose was 684 mJ/cm 2 for potato slices dipped in ascorbic acid and calcium chloride solution, closed in permeable plastic boxes and stored for 10 days at 4 ☌. Thus, to extend the shelf life of fresh-cut products, it is necessary to evaluate the optimal doses of UV-C irradiation considering plant properties and the already mentioned antibrowning agents, packaging materials and packaging conditions, as well as storage conditions.Īccording to Teoh et al. By exposing the enzyme to irradiation, their spatial structure can change, enabling better exposure of active sites, which leads to an initial increase in the enzyme activity ( 12). Besides, effectiveness of UV-C irradiation against enzyme activity depends on the applied dose and the sensitivity of enzymatic proteins, which is highly correlated with their nature ( 10, 11). However, the irradiated plant tissue can be damaged using high UV-C doses ( 9). Antimicrobial effect of UV-C has a maximum effect at 254 nm and its effectiveness is based on structural changes in the DNA of microorganisms, caused by cross-linking between pyrimidine bases, which consequently contributes to the inability of transcription and replication of the cells ( 8). Besides the above-mentioned approach, non-thermal UV-C technology has been investigated, especially in terms of prolonging shelf life by preventing microbial growth and enzyme activity ( 7). Birgit pretreated with sodium ascorbate solution and vacuum-packed showed promising results during 8 days of storage at 10 ☌ ( 5). According to our latest published study, fresh-cut potato cv. For this purpose, appropriate cultivar, antimicrobial and antibrowning agents, packaging materials and conditions as well as storage conditions have been investigated ( 5, 6). These reactions lead to the formation of brown melanoid pigments ( 3).įresh-cut potato is a potentially interesting potato product ( 4) and many studies are focused on finding solutions to preserve the quality and safety of fresh-cut potato and to extend its shelf life. During processing of fresh-cut products, enzymes and their substrates are delocalized due to cell integrity damage, which results in higher enzymatic activity responsible for oxidative reactions. During that process they are susceptible to microbial growth, water loss, off-odour, tissue softening, browning and general loss of quality, which makes them very perishable and limits their shelf life ( 2). The processing of fresh-cut fruits and vegetables includes only washing, trimming, peeling and/or cutting and packing to maintain their freshness and high nutritional value ( 1). The popularity and commercial importance of the fresh-cut products are growing due to extreme convenience for the preparation of home meals, catering industry and in many other food services.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |