Achaerandio Puente, María Isabel

Alvares Amaral, Rivia

Benedetti, Benedito Carlo

Pujolà Cunill, Montserrat

English

UPCommons. Portal del coneixement obert de la UPC

Effect of Citric Acid on Browning of Fresh-cut Potatoes andon Texture after FryingRfvia Daria Alvares Amaral', Montserrat Pujola Cunili2, Isabel AchaerandioPuente 2,Benedito Carlos Benedetti''Postharvest Laboratory, School of Agricultural Engineering, University ofCampinas, Av. Candido Rondon, 501, 13083-875 , Campinas, Sao Paulo,Brazil. riviamaral@yahoo.com.br2Departament d'Enginyeria Agroalimentaria i Biotecnologia. Escola Superiord'Agricultura de Barcelona. Universitat Politecnica de Catalunya BarcelonaTech. Pare Mediterrani de la Tecnologia. Campus Baix L10bregat UPC EdificiD4-ESAB.C/ EsteveTerradas, 8, 08860 Castelldefels (Barcelona) SpainFresh-cut potato (Solanum tuberosum L.) is a product widely consumed, butthe susceptibility of this tube.r to browning is a drawback and limiting factorfor its shelf life. This study aimed to evaluate the predisposition of differentpotato cultivars for being minimally processed, the effect of citric acid ininhibiting browning and the quality of the fried potato during the productshelf-life. For this purpose, potatoes of cultivars Agata, Agria and Caesarwere acquired from a local producer, selected, washed in tap water,manually peeled, cut into strips and immersed in citric acid (3%) for 5minutes. Strips were centrifuged and vacuum packed in polyethylene bagsand stored at 3±1·C for 17 days. Color (Croma), dry matter content and pHwere analyzed every 2 days in fresh-cut samples. On days 2, 9 and 16 ofstorage, samples were fried in oil at 180·C for 5 minutes for Agata and 7minutes for Agria and Caesar. In fried potatoes, texture was also analyzed.The use of citric acid decreased the pH of all samples and kept this trendduring the entire period of storage. Fresh cut and fried samples of Agata hadlower values of dry matter content. The other cultivars showed slightvariations, increasing the values of these attributes, as well for values atChroma for the fried potatoes, that were lower for Agata regardless the useof citric acid during the storage. There was an increase in the texture of friedpotatoes in all samples during the storage, although this increase was lowe-in Agata. Agria and Caesar showed greater susceptibility to frying becaUSE'they had higher dry matter content. The color, pH, dry matter content.andtexture allowed discrimination between Agata and the other cultivars.Keywords: Solanum tuberosum L., browning, minimal processing..refrigeration, package, french fries.Physical Sanitization Methods as Alternative to SodiumHypochlorite for Minimally Processed MelonR.D.A. Amaral', M. L. B. Bachelli, B. C. BenedettiPostharvest laboratory, School of Agricultural Engineering, University ofCampinas, Av. Candido Rondon, 501, 13083-875, Campinas, Sao Paulo, Brazil.• riviamaral@yahoo.com.brThe commercial success of minimally processed products depends on themaintenance of its fresh state, slowing the loss of nutritional quality,ensuring the microbiological safety and shelf life enough to make feasible itsconsumption by consumers. The method most used in Brazil in thesanitization of minimally processed fruits and vegetables is the chemicalmethod through the use of sodium hypochlorite, but due to the formation ofchlorinated compounds, which have carcinogenic potential, alternativemethods have been used to replace it. This study aimed at evaluating theeffectiveness of ozonated water and ultraviolet C radiation in reducingmicrobial load and the possible replacement of sodium hypochlorite in thesanitization of minimally processed melon. The following treatments wereapplied: ozonated water (1.6 mg l-l / 1 min), UV-C radiation (11.3 kJ m-'),sodium hypochlorite (100 mg l-l / 1 min) and drinking water. PreViouslycooled melons were minimally processed undergoing a selection, washing intap water, drainage, cut into slices, sanitation, drainage (1 min), package andstorage at 5°C ± 2QC for 10 days. Three samples were taken: immediatelyafter cutting, after sanitization and during storage (3, 6, 8 and 10 days) formicrobiological analysis (total coliforms and f.cali, Salmonella,psychrotrophic and mesophilic aerobic bacteria, yeasts and molds). The useof UV-C radiation and ozonated water reduced the initial contamination ofthe minimally processed melon. The shelf life was shorter for slices sanitizedwith ozonated water than for slices sanitized with sodium hypochlorite andUV-C radiation. Either the ozonated water or the UV-C radiation may be asubstitute for sodium hypochlorite in the sanitization of the minimallyprocessed yellow melon.Keywords: sanitization methods, packaging, microbial contamination, shelflife, minimal processing.

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

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https://upcommons.upc.edu/bitstream/2117/13167/1/Alvares_Amaral-2011-ISHSFreshCut.pdf

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

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