期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 86, 期 -, 页码 107-112出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.postharvbio.2013.06.022
关键词
Aloe vera; Edible coating; Microbial spoilage; Firmness; Colour; Minimally processed
资金
- Spanish Ministry of Science and Innovation (MICINN)
- FEDER Funds [AGL2009-10857]
Several postharvest treatments were performed on pomegranate arils prior to storage in rigid polypropylene boxes for 12 days at 3 degrees C: water (control), ascorbic + citric acids (at 0.5 or 1%), Aloe vera gel (at 50 or 100%), 50% A. vera gel + 0.5% ascorbic and 0.5% citric acid, and 100% A. vera gel + 1% ascorbic and 1% citric acid. A. vera (alone or in combination with acids) led to lower CO2 and higher O-2 concentrations inside the packages compared with arils treated with water (control). With respect to quality attributes, A. vera coatings led to firmness retention and increased levels of total anthocyanins and total phenolics. In addition, A. vera treatments led to significantly lower counts for both mesophilic aerobics and yeast and moulds. Sensory analysis scores for flavour, texture, aroma, colour and purchase decision were higher in arils treated with A. vera, especially in those arils treated with 100% A. vera+1% ascorbic and citric acids. Finally, no off-flavours in pomegranate arils were perceived by judges as a consequence of A. vera gel treatment. (C) 2013 Published by Elsevier B.V.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据