Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature
Journal
Food Packaging and Shelf Life
Journal Volume
31
Date Issued
2022
Author(s)
Abstract
In this study, a pulsed electric field (PEF) was used to establish the preservation conditions of bananas (Musa spp.) and explore the effect on chilling injury (CI) inhibition. The response surface methodology (RSM) demonstrated that the PEF strength of 50 kV m?1 has a better inhibition effect on browning; however, adverse effects are caused when the PEF strength exceeds 100 kV m?1 in comparison with untreated group. The optimal conditions established using RSM were PEF strength 32 kV m?1, frequency 278 Hz, treatment time 32 min and width 600 μs, which can effectively inhibit the degree of banana browning by 131.6%. Further storage tests indicated that PEF could effectively improve fruit weight loss (18.91%), firmness (10.91%), browning and other changes associated with quality by maintaining the levels of total chlorophyll, carotenoids and ascorbic acid. This suggests that PEF has the potential to delay the CI of bananas stored at low temperatures and can maintain high fruit quality. ? 2021 Elsevier Ltd
Subjects
Banana (Musa acuminata)
Chilling injury
Pulsed electric field
Quality
Response surface methodology
Type
journal article