Effects of dense phase carbon dioxide treatments on color and texture of fresh-cut bitter gourd

Abstract

Abstract. The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on the color and texture of the fresh-cut bitter gourd was compared. The DPCD hold the shape and microstructure of the fresh-cut bitter gourd, and reduced their bitterness. The time of the DPCD treatment showed no significant influence on the bitterness reduction. However, the DPCD treatments reduced the greenness of the fresh-cut bitter gourd due to the dissolution of the chlorophyll. Differently, the hypochlorite treatment hold the greenness of the fresh-cut bitter gourd, but showed no influence on their bitterness. Hence, the DPCD and hypochlorite treatment should be selected based on the purpose.