Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

S. L. S. Bico, M. F. J. Raposo, R. M. S. C. Morais, A. M. M. B. Morais*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

183 Citations (Scopus)

Abstract

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.

Original languageEnglish
Pages (from-to)508-514
Number of pages7
JournalFood Control
Volume20
Issue number5
DOIs
Publication statusPublished - 1 May 2009

Keywords

  • Ascorbic acid
  • Calcium chloride
  • Carrageenan
  • Controlled atmosphere
  • Cysteine
  • Fresh-cut banana

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