Effect of Different Treatments on Storage Quality of Celery Petioles
| dc.date.accessioned | 2023-11-06T12:30:33Z | |
| dc.date.available | 2023-11-06T12:30:33Z | |
| dc.date.issued | 2023-07-31 | |
| dc.identifier | doi:10.17170/kobra-202210056946 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/15154 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | celery | eng |
| dc.subject | mixed gases | eng |
| dc.subject | browning | eng |
| dc.subject | fresh-cut | eng |
| dc.subject | heat treatment | eng |
| dc.subject | MAP | eng |
| dc.subject | chitosan | eng |
| dc.subject | colour of petioles | eng |
| dc.subject | modified atmosphere and hot water | eng |
| dc.subject.ddc | 300 | |
| dc.subject.ddc | 500 | |
| dc.title | Effect of Different Treatments on Storage Quality of Celery Petioles | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O₂ + 5% CO₂, 5% O₂ + 10% CO₂ and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase activity and maintained total phenolic content and total chlorophyll and overall appearance of fresh-cut celery petioles as compared with passive MAP (control). Fresh-cut celery petioles treated with hot water at 45º C or 50º C and active MAP at 5% O₂ + 5% CO₂ were the most effective treatments in maintaining quality during all storage periods. However, samples treated with hot water at 45º C showed the best quality avoided the loss of green color, retarded the growth of microorganisms, not exacted any browning in the cut surface of petioles and did not exhibit any changes in general appearance till the end of storage period (16 days of storage at 0º C), while hot water at 50º C and active MAP at 5% O₂ + 10% CO₂ rated good appearance at the same period. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Saleh, Mahmoud Abbas | |
| dcterms.creator | Shehata, Ahmed S. A. | |
| dcterms.creator | Abdelmaksoud, Tarek Gamal | |
| dc.subject.swd | Sellerie | ger |
| dc.subject.swd | Lagerung | ger |
| dc.subject.swd | Lebensmittelqualität | ger |
| dc.subject.swd | Sauerstoff | ger |
| dc.subject.swd | Kohlendioxid | ger |
| dc.subject.swd | Heißwasser | ger |
| dc.subject.swd | Verpackung | ger |
| dc.subject.swd | Modifizierte Atmosphäre | ger |
| dc.subject.swd | Chitosan | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 3 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 11 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | 616 |
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