کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2086430 1545536 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in quality characteristics of fresh-cut jujubes as affected by pressurized nitrogen treatment
ترجمه فارسی عنوان
تغییرات در ویژگی های کیفیت جوجوبای تازه شده تحت تأثیر درمان نیتروژن تحت فشار
کلمات کلیدی
جوجوب تازه، برش ها، ذخیره سازی سرد عمر مفید هیدراتهای نیتروژن
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Pressurized nitrogen treatment was beneficial to preserve quality of fresh-cut jujubes.
• The treatment inhibits microbial growth during storage at 4 °C
• Pressure seems to be critical.
• The most suitable pressure of nitrogen treatment is 1.5 MPa.

When fresh-cut jujubes are subjected to pressurized nitrogen treatments, the nitrogen gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. Fresh-cut jujubes were, respectively, treated with 1.0 MPa nitrogen, 1.5 MPa nitrogen, 1.9 MPa nitrogen and 1.9 MPa air for 30 min at 4 °C and without pressurized treatment(control) and then stored at 4 °C and 80 % relative humidity (RH) for 12 days. Physiological, textural, chemical, and microbial attribute were determined every 2 days. Results indicated that pressurized nitrogen treatments carried out at 1.5 MPa successfully inhibited respiration, water loss, softening, chlorophyll degradation, and color change. The treatments also significantly reduced loss of ascorbic acid and soluble solids. Treated fresh-cut jujubes carried significantly less microbial population. Thus, it was concluded that pressurized nitrogen treatment was beneficial to preserve quality of fresh-cut jujubes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 30, August 2015, Pages 43–50
نویسندگان
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