Fresh-Cut Produce
Anh T. Huynh; Ha V. H. Nguyen
Abstract
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 ...
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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.
Postharvest Biology and Technology
Anh T. Huynh; Ha V. H. Nguyen
Abstract
Purpose: Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin. Research method: Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%, 30%, 40%, 50%) or chitosan concentrations (0.5%, 1%, 1.5%). ...
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Purpose: Pretreatments of ethanol and chitosan immersion were examined for their potential to maintain physiochemical attributes of fresh cut pumpkin. Research method: Fresh cut pumpkin cubes were dipped into different ethanol solutions (20%, 30%, 40%, 50%) or chitosan concentrations (0.5%, 1%, 1.5%). All samples were stored for 15 days at 10°C. Main findings: Among four concentrations being applied, the 30% ethanol sample (ET 30) sustained the highest sensory quality until the final day and effectively retained fruit firmness, total soluble solids, total phenolic content compared to the 20% ethanol treatment (ET 20) stored at the same condition. Chitosan application retained better content of carotenoid, phenolic compounds, firmness, and reduced weight loss compared to non – chitosan treatment but there was no significant difference among concentrations. As a result, overall quality index of the coated samples surpassed control ones, especially 1% chitosan. The coating did not affect total soluble solids and antioxidant capacity. Limitations: The investigations of antioxidant and cell wall degrading enzymes were absent to support for the study’s results. Originality/Value: The combination of 30% ethanol and 1% chitosan suggested a possible application in practical context as it outperformed in maintaining the quality and prolonging storage time of the product up to 15 days at 100C.
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