title: Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants.
abstract: Ascorbic acid dip and high O2 modified atmosphere packaging were used to alleviate browning and quality loss of fresh-cut eggplants. Fresh-cut eggplants were dipped in water or 0.5% ascorbic acid solution for 2 min before being packed in polyethylene film bags filled with air or high O2. The physiochemical and sensorial attributes of cut eggplants were evaluated during 12 days for storage at 4 . Results demonstrated that high O2 modified atmosphere packaging and ascorbic acid dip improved the preservation of fresh-cut eggplants compared with the control. High O2 showed an ability to reduce the browning and inhibit polyphenol oxidase and peroxidase activities. Higher total phenolic content and lower malondialdehyde content were also observed in ascorbic acid treated samples during storage. Moreover, the combination of ascorbic acid and high O2 was more effective than single treatments. The surface color was protected by ascorbic acid and high O2 packaging, and higher sensory scores were observed after 12 days of storage.
authors: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China.
authors: Xihong
authors: X
authors: Li
authors: Yuqian
authors: Y
authors: Jiang
authors: Weili
authors: W
authors: Li
authors: Yao
authors: Y
authors: Tang
authors: Juan
authors: J
authors: Yun
mesh_terms: D001205:Ascorbic Acid / Q000737:chemistry*; D001272:Atmosphere; D003258:Consumer Behavior; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D061353:Food Storage / Q000379:methods*; D008315:Malondialdehyde / Q000737:chemistry; D010100:Oxygen / Q000737:chemistry*; D010860:Pigments, Biological; D032323:Solanum melongena / Q000737:chemistry* / Q000382:microbiology
chemical_list: D010860:Pigments, Biological; D008315:Malondialdehyde; D001205:Ascorbic Acid; D010100:Oxygen
keywords: Browning; peroxidase; polyphenol oxidase; sensory properties; total phenolic