Effect of dipping into different anti-browning solutions on the storage quality of minimally processed bell pepper slices stored at low temperature

Azizah O., . and Azlina Wati A., . and Azizah A.H., . and Nazamid S., . and Abdul Reezal A.L., . (2002) Effect of dipping into different anti-browning solutions on the storage quality of minimally processed bell pepper slices stored at low temperature. [Proceedings Paper]

Consumption of minimally processed fruits and vegetables is increasing due to their fresh-like quality ready-to-eat ready-to-use convenience and containing only natural igredients. The problem in minimal processing is its high perishability due to increase in the rates of metabolic processes that are responsible for changes in colour including browning flavour texture and nutritional quality such as vitamin loss. Therefore the objective of this study was to determine the effect of different anti-browning solutions namely combination of 0.5 L-cysteine and 0.1 citric acid Treatment A 1 ascorbic acid Treatment B 0.1 sodium metabisulfite Treatment C and distilled water as a control Treatment D on the shelf life extension of minimally processed MP bell pepper slices packed in low density polyethylene LDPE before storage at low temperature. Changes in the physico-chemical characteristics colour L a b value texture percentage weight loss ascorbic acid content pH titrable acidity TA total soluble solid TSS and chlorophyll content were examined during storage of the minimally processed bell pepper slices. Data obtained were analyzed using ANOVA and LSD at 5 significant level. There was no significant difference among the four treatments on all the analysis that had been carried out except for pH total soluble solids chlorophyll and ascorbic contents. There was no significant p0.05 difference observed in pH value and total soluble solids where treatment D control had the highest pH value and treatment A 0.5 L-cysteine and 0.1 citric acid had the highest total soluble acids. Treatment B 1 ascorbic acid gave the highest value of ascorbic acid contentretention while Treatment C 0.1 sodium metabisulphate was found to have significantly p0.05 highest level of chlorophyll content. Although the result obtained in these studiy indicate that there was no statistically significant effect on colour retention when minimally processed bell pepper slices were dipped in the different anti-browning agents nevertheless there was a trend which showed that treatment B 1 ascorbic acid gave the best visual result with the highest L value least dark and b value yellowness.

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Abstract

Consumption of minimally processed fruits and vegetables is increasing due to their fresh-like quality ready-to-eat ready-to-use convenience and containing only natural igredients. The problem in minimal processing is its high perishability due to increase in the rates of metabolic processes that are responsible for changes in colour including browning flavour texture and nutritional quality such as vitamin loss. Therefore the objective of this study was to determine the effect of different anti-browning solutions namely combination of 0.5 L-cysteine and 0.1 citric acid Treatment A 1 ascorbic acid Treatment B 0.1 sodium metabisulfite Treatment C and distilled water as a control Treatment D on the shelf life extension of minimally processed MP bell pepper slices packed in low density polyethylene LDPE before storage at low temperature. Changes in the physico-chemical characteristics colour L a b value texture percentage weight loss ascorbic acid content pH titrable acidity TA total soluble solid TSS and chlorophyll content were examined during storage of the minimally processed bell pepper slices. Data obtained were analyzed using ANOVA and LSD at 5 significant level. There was no significant difference among the four treatments on all the analysis that had been carried out except for pH total soluble solids chlorophyll and ascorbic contents. There was no significant p0.05 difference observed in pH value and total soluble solids where treatment D control had the highest pH value and treatment A 0.5 L-cysteine and 0.1 citric acid had the highest total soluble acids. Treatment B 1 ascorbic acid gave the highest value of ascorbic acid contentretention while Treatment C 0.1 sodium metabisulphate was found to have significantly p0.05 highest level of chlorophyll content. Although the result obtained in these studiy indicate that there was no statistically significant effect on colour retention when minimally processed bell pepper slices were dipped in the different anti-browning agents nevertheless there was a trend which showed that treatment B 1 ascorbic acid gave the best visual result with the highest L value least dark and b value yellowness.

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Item Type:	Proceedings Paper
Additional Information:	3 ill. 1 table. 11 ref.
AGROVOC Term:	DIPPING
AGROVOC Term:	ENZYMIC BROWNING
AGROVOC Term:	SWEET PEPPERS
AGROVOC Term:	TEMPERATURE
AGROVOC Term:	STORAGE
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:13
URI:	http://webagris.upm.edu.my/id/eprint/11002

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