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Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage

Food Science and Biotechnology 2021년 30권 1호 p.47 ~ 54
Lwin Nan Theint Ngu, Supapvanich Suriyan, Promyou Surassawadee,
소속 상세정보
 ( Lwin Nan Theint Ngu ) - Kasetsart University Faculty of Natural Resources and Agro-Industry
 ( Supapvanich Suriyan ) - King Mongkut’s Institute of Technology Ladkrabang Faculty of Industrial Education and Technology Department of Agricultural Education
 ( Promyou Surassawadee ) - Kasetsart University Faculty of Natural Resources and Agro-Industry

Abstract


The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m?2 and then stored at 5?±?1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m?2. Compared to control sample, the 4.4 kJ m?2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m?2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

키워드

Cell wall; Pectin; Baby corn; Texture; Ultraviolet-C

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