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Effect of carrot puree edible films on quality preservation of fresh-cut carrots

Authors
  • Wang, X.
  • Kong, D.
  • Ma, Z.
  • Zhao, R.
Type
Published Article
Journal
Irish Journal of Agricultural and Food Research
Publisher
De Gruyter Open
Publication Date
Jun 01, 2015
Volume
54
Issue
1
Pages
64–71
Identifiers
DOI: 10.1515/ijafr-2015-0007
Source
De Gruyter
Keywords
License
Green

Abstract

The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

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