Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan

Huynh, Anh T.; Nguyen, Ha V. H.

doi:10.22077/jhpr.2020.3318.1140

دانشگاه بیرجند

تعداد نشریات	21
تعداد شماره‌ها	362
تعداد مقالات	3,797
تعداد مشاهده مقاله	5,055,179
تعداد دریافت فایل اصل مقاله	3,392,431

	Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan
Journal of Horticulture and Postharvest Research
مقاله 1، دوره 4، Special Issue - Fresh-cut Products - شماره پیاپی 10، تیر 2021، صفحه 1-12 اصل مقاله (1.32 M)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.22077/jhpr.2020.3318.1140
نویسندگان
Anh T. Huynh¹؛ Ha V. H. Nguyen^* ¹^{، 2}
¹Department of Food Technology, School of Biotechnology, International University, Ho Chi Minh city, Vietnam
²Vietnam National University, Ho Chi Minh City, Vietnam
چکیده
Purpose: This investigation focused on the most suitable temperature for fresh- cut pumpkin with harmonization between benefits and drawbacks. Research method: Fresh-cut pumpkin cubes were pre–treated with 30% ethanol and 1% chitosan, then stored for 15 days at different temperatures (5 °C or T5, 10 °C or T10, 15°C or T15 and 25°C or T25). Findings: At refrigeration temperature (below 10 °C), fresh-cut pumpkin could maintain its overall visual quality until the end of storage duration (15 days). The difference in firmness and total carotenoid content between T5 and T10 suggested chilling injury occurrence when pumpkin was stored under 10°C. Besides, other nutritional parameters of these two treatments such as weight loss, total soluble solid content, total phenolic compounds and antioxidant capacity did not significantly differ from each other. Regardless of their nutritional composition, T15 and T25 became disqualified for consumption on day 3 and day 6, respectively due to dramatic shrinkage and microbial development. Limitations: Storage duration should be extended until all treatments reach unacceptable quality.The activity of cell wall degrading enzymes and antioxidant enzymes during storage should be investigated to support this study’s findings. Originality/Value: The preservation of fresh-cut pumpkin can be elevated to 10 °C to avoid chilling damage without altering much of their nutritional value.
کلیدواژه‌ها
fresh–cut؛ postharvest quality؛ winter squash

مراجع
Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M. F., & Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: an overview. International Journal of Molecular Sciences, 17(6), 835. https://doi.org/10.3390/ijms17060835 Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y., & González-Aguilar, G. A. (2004). Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT-Food Science and Technology, 37(7), 687-695. https://doi.org/10.1016/j.lwt.2004.03.002 Cantwell, M., & Suslow, T. V. (2014). Pumpkin and winter squash: Recommendations for maintaining postharvest quality. University of California, Davis. http://postharvest.ucdavis.edu/ Clarke, A., & Fraser, K. (2004). Why does metabolism scale with temperature? Functional Ecology, 18(2), 243-251. https:// doi.org/10.1111/j.0269-8463.2004.00841.x Cortez-Vega, W. R., Brose Piotrowicz, I. B., Prentice, C., & Dellinghausen Borges, C. (2014). Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch). International Food Research Journal, 21(5), 2017-2023. de Carvalho, L. M. J., Ortiz, G. M. D., de Carvalho, J. L. V., Smirdele, L., & Cardoso, F. d. S. N. (2017). Carotenoids in yellow sweet potatoes, pumpkins and yellow sweet cassava. Carotenoids, 175. https://doi.org/10.5772/67717 de Oliveira Silva, E., do Socorro Rocha Bastos, M., Wurlitz, N., de Jesus Barros, Z., & Mangan, F. (2012). Minimal processing fruits and vegetables. Advances in Fruit Processing Technologies, 23, 217-233. FAO statistical yearbook. Asia and the Pacific Food and Agriculture. (2014). Retrived from http://www.fao.org/3/a-i3590e.pdf Gajewski, M., Radzanowska, J., Danilcenko, H., Jariene, E., & Cerniauskiene, J. (2008). Quality of pumpkin cultivars in relation to sensory characteristics. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 36(1), 73-79. https://doi.org/10.15835/nbha36198 Gao, J., Zhu, Y., & Luo, F. (2018). Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam. Food Science and Nutrition, 6(4), 998-1005. https://doi.org/10.1002/fsn3.647 Ghidelli, C., & Pérez-Gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Critical Reviews in Food Science and Nutrition, 58(4), 662-679. https://doi.org/10.1080/10408398.2016.1211087 Gil, M. I., & Beaudry, R. M. (2020). Controlled and modified atmospheres for fresh and fresh-cut produce. Academic Press. Hernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253. https://doi.org/10.1016/j.foodchem.2008.02.020 Hu, W., Jiang, A., Tian, M., Liu, C., & Wang, Y. (2010). Effect of ethanol treatment on physiological and quality attributes of fresh‐cut eggplant. Journal of the Science of Food and Agriculture, 90(8), 1323-1326. https://doi.org/10.1002/jfsa.3943 Huber, D. J., Karakurt, Y., & Jeong, J. (2001). Pectin degradation in ripening and wounded fruits. Revista Brasileira de Fisiologia Vegetal, 13(2), 224-241. https://doi.org/10.1590/S0103-31312001000200009 Huynh, A. T., & Nguyen, H. V. (2020). Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch). Journal of Horticulture and Postharvest Research, 3(2), 221-234. https://doi.org/10.22077/JHPR.2019.2837.1095 Jackman, R. L., Gibson, H. J., & Stanley, D. W. (1992). Effects of chilling on tomato fruit texture. Physiologia Plantarum, 86(4), 600-608. https://doi.org/10.1111/j.1399-3054.1992.tb02176.x James, J. B., Ngarmsak, T., & Rolle, R. (2010). Processing of fresh-cut tropical fruits and vegetables: A technical guide. RAP Publication (FAO) eng no. 2010/16. Jideani, A. I., Anyasi, T. A., Mchau, G. R., Udoro, E. O., & Onipe, O. O. (2017). Processing and preservation of fresh-cut fruit and vegetable products. In Postharvest handling. Intech Open, London, UK. pp. 47-73. https://doi.org/10.5772/intechopen.69763 Lana, M. M., Tijskens, L., & Van Kooten, O. (2005). Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes. Postharvest Biology and Technology, 35(1), 87-95. https://doi.org/10.1016/j.postharvbio.2004.07.001 Lee, Y., Wilson, M., Ross, T., Davies, N., & Stanley, R. (2017, September). Effects of pre-and post-cut storage temperatures on fresh-cut watermelon quality and shelf-life. In Park M H Lee J W & Jeong C S. IV Asia Symposium on Quality Management in Postharvest Systems. (pp. 249-255). https://doi.org/10.17660/ActaHortic.2018.1210.35 Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003-1008. https://doi.org/10.1016/j.foodchem.2006.08.038 Lukatkin, A. S., & Anjum, N. A. (2014). Control of cucumber (Cucumis sativus L.) tolerance to chilling stress—evaluating the role of ascorbic acid and glutathione. Frontiers in Environmental Science, 2, 62. https://doi.org/10.3389/fenvs.2014.00062 Marriott, N. G., Schilling, M. W., & Gravani, R. B. (2018). Principles of food sanitation. Springer. Nawirska-Olszańska, A., Biesiada, A., Sokół-Łętowska, A., & Kucharska, A. Z. (2011). Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with Japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria, 10(1), 51-60. Omamor, I. B., & Hamza, A. (2006). The effects of relative humidity and temperature on disease development in stored date fruits. In Pitt J I. III International Date Palm Conference. (pp. 184). https://doi.org/10.17660/ActaHortic.2007.736.16 Plotto, A., Bai, J., Narciso, J., Brecht, J., & Baldwin, E. J. (2006). Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening. Postharvest Biology and Technology 39(2), 134-145. https://doi.org/10.1016/j.postharvbio.2010.01.007 Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods (Vol. 71). Washington: ILSI press. Santos, A. R., Da Silva, A. F., Amaral, V. C., Ribeiro, A. B., de Abreu Filho, B. A., & Mikcha, J. M. (2016). Application of edible coating with starch and carvacrol in minimally processed pumpkin. Journal of Food Science and Technology, 53(4), 1975-1983. https://doi.org/10.1007/s13197-016-2171-6 Sargent, S. A., & Maynard, D. N. (2012). Cucurbits. In Crop post‐harvest: science and technology. Wiley-Blackwell, UK, 286-316. https://doi.org/10.1002/9781444354652.ch14 Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158. https://doi.org/10.4236/ijoc.2017.72009 Soares, A. d. S., Ramos, A. M., Vieira, É. N. R., Vanzela, E. S. L., de Oliveira, P. M., & Paula, D. d. A. (2018). Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin. International Journal of Food Science and Technology, 53(9), 2229-2238. https://doi.org/10.1111/ijfs.13811 Suwannarak, J., Phanumong, P., & Rattanapanone, N. (2015). Combined effect of calcium salt treatments and chitosan coating on quality and shelf life of carved fruits and vegetables. Chiang Mai University Journal of Natural Science, 14, 269-284. https://doi.org/10.1080/10408398.2014.900474 Yang, S., Yan, T., Zhao, L., Wu, H., Du, Z., Yan, T., & Xiao, Q. (2018). Effects of temperature on activities of antioxidant enzymes and Na+/K+-ATPase, and hormone levels in Schizothorax prenanti. Journal of Thermal Biology, 72, 155-160. https://doi.org/10.1016/j.jtherbio.2018.02.005 Yasar, F., Uzal, O., Kose, S., Yasar, O., & Ellialtioglu, S. (2014). Enzyme activities of certain pumpkin (Cucurbita spp) species under drought stress. Fresenius Environmental Bulletin, 23(4), 1093-1099. https://doi.org/10.5772/62235 Zdunic, G. M., Menković, N., Jadranin, M., Novaković, M., Savikin, K. P., & Zivkovic, J. C. (2016). Phenolic compounds and carotenoids in pumpkin fruit and related traditional products. Hemijska Industrija, 70(4), 429-433. https://doi.org/10.3390/molecules24162945
آمار تعداد مشاهده مقاله: 1,205 تعداد دریافت فایل اصل مقاله: 721

نماد الکترونیک

سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب

پیوندهای مفید

آمار

Effects of storage temperature on the quality of minimally processed pumpkin (Cucurbita moschata Duch) treated with ethanol and chitosan