Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes

Sreenivas, Krishnan; Lele, S. S.

doi:10.1016/j.lwt.2011.06.009

Cited by 12 publications

(4 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several other studies have confirmed the effects of organic acids in controlling browning of plant tissues. In agreement, it was found that citric acid retarded browning on fresh prepared potatoes (Langdon, 1987), lettuce (Casta ñer et al, 1996), fresh-cut spinach (Piagentini et al, 2002), longan fruit (Whangchai et al, 2006), litchi fruit pericap (Ducamp-Collin et al, 2008), fresh cut artichokes (Amodio et al, 2011) and ash gourd (Sreenivas et al, 2011).…”

Section: Overall Browning Potentialmentioning

confidence: 73%

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Ansorena

Moreira

Roura

2014

Postharvest Biology and Technology

View full text Add to dashboard Cite

Section: Overall Browning Potentialmentioning

confidence: 73%

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Ansorena

Moreira

Roura

2014

Postharvest Biology and Technology

View full text Add to dashboard Cite

“…Chemical treatments such as potassium metabisulphite (KMS), calcium chloride (CaCl 2 ), citric acid and ethylene diamine tetra acetic acid (sodium EDTA) have been used for ash gourd and have been found to play a very effective role for long‐term preservation (Sreenivas et al . ). However, there exists little information about these chemical treatments in button mushrooms.…”

Section: Introductionmentioning

confidence: 97%

Integrated Treatment of CaCl₂ , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage

Khan

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Because of the short shelf life of button mushroom, its long-term preservation efforts gained momentum. In this study, we evaluated the efficiency of chemical dips for quality maintenance of button mushrooms during storage and compared three different treatments: water (CK), T1 (2.5% w/v CaCl2, 0.5% w/v citric acid) and T2 (2.5% w/v CaCl2, 0.5% w/v citric acid, 3% w/v sorbitol). Changes in weight, firmness, color, malondialdehyde (MDA), hydrogen peroxide (H2O2), hydroxyl radical ( -OH), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) were determined. As compared to control, T1 and T2 maintained weight, color and texture during storage. Downregulations in H2O2, − OH and MDA contents were observed, whereas the activities of SOD, CAT, POD and APX were increased. T2 was more efficient in maintaining quality and reducing oxidative stress of button mushrooms within 6 days, while T1 showed the same effects for 12 days as compared to CK. PRACTICAL APPLICATIONSMushrooms are nutritionally and medicinally important and delicate food stuff. Several techniques have been employed for the preservation of mushrooms in order to cater the shorter shelf life problem of mushrooms. The integrated treatment employed in our study showed significant enhancement in the shelf life of mushrooms at 12C for 12 days. From this study, it can be assumed that these treatments can increase the shelf life of mushrooms for 1 week at room temperature and 1 month at 4C. This treatment is considered cost-effective, durable and safe. The components are easily available and have no side effects on food, consumer and environment. Furthermore, it can be introduced in domestic as well as in commercial levels for preservation of mushrooms. It can increase the mushroom shelf life and can decrease mushroom spoilage. This study suggests further investigations about application of this treatment for preservation of other perishable food stuffs.

show abstract

“…To improve the physiological quality and prolong the shelf life of mushroom, many methods including lower temperature, controlled atmosphere storage, chemical, or physical treatments were taken into account. Sreenivas et al (2012) investigated pretreatments of mushroom by chemicals such as calcium chloride (CaCl 2 ), potassium metabisulfite (KMS), ethylenediaminetetraacetic (sodium EDTA), and citric acid to improve shelf life of ash gourd fresh cuts from 2 to 30 days. In general, combinations of Lifeng Ping and Fengmei Chen contributed equally to this work.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of quality retention of Grifola frondosa fruiting bodies by erythorbic acid treatment

et al. 2018

View full text Add to dashboard Cite

In this paper, the effects of erythorbic acid (EA) treatment with different concentrations on the quality of fruiting bodies stored at 4 °C for 27 days were studied by determining the changes in moisture content, weight loss, browning, electrolyte leakage, malondialdehyde (MDA), and nutritional compounds. The activities of polyphenoloxidase (PPO), cellulase and other antioxidant enzymes including superoxide dismutase (SOD), catalase, and peroxidase (POD) were also measured. Results showed that 0.1% EA-treated fruiting body maintained lower weight loss (< 6.0%, w/w), electrolyte leakage (< 45.8%), MDA (< 4.17 µmol kg), and higher moisture content (> 90.7%, w/w). Lower activities of PPO (< 72.64 × 10 U kg) and cellulase (< 189.86 × 10 U kg) in 0.1% EA-treated samples were observed compared with the other treatments. As a stereoisomer of ascorbic acid (AA), EA also could enhance SOD and POD activities of fruiting bodies. Our findings were the first time to evaluate the effect of EA on maintaining quality in fruiting bodies, and proved that low concentrations of EA (especially 0.1% EA, w/v) treatments were beneficial to preserve fruiting body with even higher efficiency than AA treatment. This study paved a foundation for the enhancement of quality retention of fruiting bodies.

show abstract

Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes

Cited by 12 publications

References 15 publications

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Integrated Treatment of CaCl₂ , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage

Enhancement of quality retention of Grifola frondosa fruiting bodies by erythorbic acid treatment

Contact Info

Product

Resources

About

Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes

Cited by 12 publications

References 15 publications

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study

Integrated Treatment of CaCl2 , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage

Enhancement of quality retention of Grifola frondosa fruiting bodies by erythorbic acid treatment

Contact Info

Product

Resources

About

Integrated Treatment of CaCl₂ , Citric Acid and Sorbitol Reduces Loss of Quality of Button Mushroom (Agaricus Bisporus ) during Postharvest Storage