International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.3, No.3, Sep. 2018, Pub. Date: Aug. 6, 2018
Effect of Packaging Materials & Vitamin-C on Various Storage Condition of Fresh Cut Carrot
Pages: 46-58 Views: 1571 Downloads: 558
Authors
[01] Serajul Islam, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh; Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[02] Mahmadul Hasan, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[03] Salahuddin, Department of Public Health, North South University, Dhaka, Bangladesh.
[04] Rokhsan Ara Hafiz, Department of Public Health, North South University, Dhaka, Bangladesh.
[05] Sohel Rana, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[06] Rebeka Sultana, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[07] Amer Ali Mahdi, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[08] Jalaleldeen Khaleel Mohammed, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[09] Rokeya Begum, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[10] Azizul Haque, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[11] Hongxin Wang, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
Abstract
In this article was conducted to evaluate the effect of packaging materials and Vitamin-C on storage conditions of fresh cut carrot (Daucus carrota L). The density of the packaging material was 25, 50, 100 micron and foil paper with respect to storage temperature-ambient temperature 3°C to 7°C & -18°C respectively. Packaging material and their effects in respect of storage condition of fresh cut carrot and quality attributes-such as total weight loss, color, flavor & texture; moisture & Vitamin-C content and conductivity were judge by the experiment and skilled panellists. Conductivity was decreased with respect to duration storage. The low temperature treatment (3°C to 7°C) and the packaging material (100 micron) followed by carrot treatment reduced weight loss, Vitamin-C & conductivity and of all the sensory characteristics remain comparatively well than other packaging materials and storage conditions. Bacterial and fungal growth also remain comparatively low than other packaging materials. The temperature (-18°C) treatment was exhibited maximum moisture lost during thawing but color and flavor remained acceptable till the 9th day of experiment. In normal condition, all the product produced off odour and slimy appearance on surface and for that reason we discarded the package after 5th days of experiment.
Keywords
Carrot, Vitamin-C, Microbial Test, Sensory Evaluation, Conductivity, Polyethylene, Foil Paper
References
[01] Ashford, R. D., Ashford's dictionary of industrial chemicals: properties, production, uses. 1994: Wavelength.
[02] Anonymous, European Plastics News, in Emap Maclaren. 2007, Croydon: UK. p. 3.
[03] King, A. and H. Bolin, Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technology, 1989. 43 (2).
[04] Kumalaningsih, S., Natural antioxidant. Jakarta. PT. Gramedia Utama., 2005.
[05] Santosa, M., Hasan, A. and Umam, K.. Influence of temperature and blanching duration on quality of minimallyprocessed carrot (Daucus carota, l.) during freeze storage International Food Research Journal 23 (Suppl), 2016: p. S119-S123.
[06] Holdsworth, M. J. and G. G. Laties, Identification of a wound-induced inhibitor of a nuclear factor that binds the carrot extensin gene. Planta, 1989. 180 (1): p. 74-81.
[07] Sinnadurai, S. Vegetable production in Ghana. in II Eastern Africa Horticultural Symposium 33. 1971.
[08] Purseglove, J. W., Tropical crops. Dicotyledons 1 and 2. Tropical crops. Dicotyledons 1 and 2., 1968.
[09] Antara, N. S., Minimally-processed for increasing the Vallue added for Horticulture products, in Increasing Benefit of Fresh Horticulture Products Retail Through Good handling for Postharvest and Security 2007, University of Udayana: Indonesia: Faculty of Agricultural Technology,.
[10] Ahvenainen, R., New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science & Technology, 1996. 7 (6): p. 179-187.
[11] Desrosier, N. W., Teknologi pengawetan pangan. Jakarta: Universitas Indonesia, 1988.
[12] Rashidi, M., M. H. Bahri, and S. Abbassi, Effects of relative humidity, coating methods and storage periods on some qualitative characteristics of carrot during cold storage. American-Eurasian Journal of Agricultural and Environmental Science 2009 Vol. 5 No. 3 pp. 359-367, 2009 (3).
[13] Cheah, L., B. Page, and R. Shepherd, Chitosan coating for inhibition of sclerotinia rot of carrots. 1997.
[14] Ballantyne, A., R. Stark, and J. Selman, Modified atmosphere packaging of shredded lettuce. International Journal of Food Science & Technology, 1988. 23 (3): p. 267-274.
[15] Breithaupt, D. E. and A. Bamedi, Carotenoid esters in vegetables and fruits: a screening with emphasis on β-cryptoxanthin esters. Journal of Agricultural and Food Chemistry, 2001. 49 (4): p. 2064-2070.
[16] Anthony Opoku, V. M. a. J. W., Effects of Storage Methods on Quality Characteristics of Carrots Grown Under Organic and Conventional Management The Canadian Society for Bioengineering 2009.
[17] Opoku, A., et al. Effects of storage methods on quality characteristics of carrots grown under organic and conventional management. in CSBE/SCGAB 2009 Ann. Conf. Rodd’s Brudenell River Resort, Prince Edward Island. 2009.
[18] Peryam, D. R. and F. J. Pilgrim, Hedonic scale method of measuring food preferences. Food technology, 1957.
[19] Jones, L. V., D. R. Peryam, and L. Thurstone, DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS’FOOD PREFERENCES ab. Journal of Food Science, 1955. 20 (5): p. 512-520.
[20] Rolle, R. S. Postharvest management of fruit and vegetables in the Asia-Pacific Region. in Reduction of postharvest losses of fruits and vegetables, and Marketing and food safety: challenges in postharvest management of agricultural/horticultural products. 2006. India: Asian Productivity Organization (APO).
[21] FAO, Prevention of post‐harvest food losses: fruits, vegetables, and root crops. A training manual. 1989.
[22] Zhishen, J., T. Mengcheng, and W. Jianming, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 1999. 64 (4): p. 555-559.
[23] Feroz, F., J. D. Senjuti, and R. Noor, Determination of microbial growth and survival in salad vegetables through in vitro challenge test. International Journal of Food Sciences & Nutrition, 2014. 2 (6): p. 312-319.
[24] corporation, I., IBM SPSS statistics for windows, version 22.0. 2013, IBM Corporation Armonk, NY.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.