Effect of Minimally Processing on the Quality and Shelf-life of Fresh-cut Onion
Date Issued
2008
Date
2008
Author(s)
Su, Hsien-Fang
Abstract
After cutting the tissue of minimally processed fruits and vegetables, are still active. The enzyme system and biochemistry reactions are still proceeding which causes the changes of quality. So techniques of lowering the microorganism count and inhibit enzyme system are commonly used. The objectives of this research are providing safety and fresh products, and extending product’s shelf-life.his research adopts different solution treatments on onion. The objective of this study is to investigate the effect of solution pretreatment on the quality of minimally processed fresh-cut onion and shelf-life of the processed products respectively. We discuss the quality changes of fresh-cut onion storage at 5±1℃and treated with NaCl solution 6%, Citric acid solution 3%, Chitosan-acetic acid solution 2% or ozone solution 0.3ppm to improve the quality. The result of this study showes that 0.3ppm Ozone solution , 6% NaCl solution or 2% Chitosan-acetic acid solution treatment effectively decrease the initial microbial in fresh-cut onion. Treated with 3% Citric acid solution can’t decrease the total plate count. The content of soluble solid and pH increase while titratable acid decreases during storage at 5±1℃of each treatment. Treatment with 2% Chitosan-acetic acid solution and 0.3ppm Ozone solution are better than others, The shelf-life extends to 5 days and 6 days. Color change was observed on the onion bulbs because the color of Chitosan-acetic acid solution is yellow The Ozone treatment can bleach, lower Hunter’s b value and Hunter’ a value is closer to fresh wedges. Besides, it can also decrease the total plate count and extending shelf life.
Subjects
onion
fresh-cut
minimally process
Type
thesis
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