3 research outputs found
Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot
The present study was undertaken to determine the
combined effffect of microwave blanching and micro-perforated modifified
atmosphere packaging in maximizing shelf life on the basis of
quality attributes which were evaluated during storage. The carrots
were blanched in water using a microwave at 360 W and then stored
in micro-perforated modifified atmosphere packaging. The results
indicated that blanched carrots in micro-perforated modifified atmosphere
packaging showed an improved storage quality. In particular,
it was observed that the fifirmness of the pretreated samples in the
micro-perforated package were signifificantly improved. The enzyme
activity (peroxidase) initially increased and then decreased with
longer storage times. There was also a greater reduction in water
content in sample C8, probably due to a higher rate of evaporation
through the perforations. Water mobility which comprises tightly
bound water, loosely bound water, and immobilized water were
observed in all samples, while the free water level was insignificant
in pretreated micro-perforated samples. The free water, T24 peak was
observed for the control sample which increased with increase in
storage duration. Also, the effects of this preservation method on
other quality parameters such as 尾-carotene, water activity, moisture
content, and microbial load was limited. However, sample C8 was
more effective in retaining quality. Overall, this study demonstrated
that blanching carrot in micro-perforated MAP at C8 was the most
useful technique in preserving the storage qualities of carrot