Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Effect of Pre-Dying Treatments on Production of Quality Dry Flowers in Carnation

“…In general the action of organic acids is to lower tissue pH and thus to decrease the rate of enzymatic browning. Citric acid has long been used as a chemical inhibitor of enzymatic browning (Ndiaye et al, 2009;Thakur et al, 2010). Citric acid possesses a double inhibitory effect on phenolase, not only by lowering the pH of the medium, but also by chelating with the copper moiety of the enzyme.…”

“…Moreover, change in petal colour (browning or darkening) is common during drying and quality of the produce is poor. Earlier research findings have indicated that pre treatment with organic acids like citric acid, ascorbic acid, tartaric acid or steam blanching have a significant effect in colour and quality retention of fruits (Rabbah et al, 2000;Ndiaye et al, 2009;Thakur et al, 2010), vegetables (Sharma et al, 2000;Bechoff, 2011) and flowers (Aravinda and Jayanthi, 2004;Liu Ming Jing, 2013) during the dehydration process. Hence, the present investigation was undertaken to explore the possibility of improving the quality of dry flowers with steam blanching and organic acids pre-drying treatment.…”

Extending the Shelf Life of Fresh Marula (Sclerocarya birrea) Juice by Altering Its Physico-Chemical Parameters

“…Chill storage can change both the nature of spoilage and the rate at which it occurs. There may be qualitative changes in spoilage characteristics as low temperatures exert a selective effect preventing the growth of mesophiles and leading to a microflora dominated by psychrotrophs (Paine and Paine, 1992;Blakestone, 1999;Cheikh, et al, 2009;Philip, 2010).…”

“…When water is used, it is important that bacterial spores not be allowed to build up sufficiently to contaminate the juice. Reductions of initial microbial loads as high as 99% have been claimed upon blanching (Blakestone, 1999;Cheikh, et al, 2009;Philip 2010).…”

“…This is normally the objective when acidic products such as beers, fruit juices, pickles, and sauces are pasteurized. Where pasteurization is introduced to improve safety, its effect can be doubly beneficial (Adams and Moss, 1995;Blakestone, 1999;Cheikh, et al, 2009;Philip, 2010). The process cannot discriminate between the target pathogen(s) and other organisms with similar heat sensitivity so a pasteurization which destroys say Salmonella will also improve shelf-life.…”