Publication : National Conference
Application of Edible Coating on the Qualities of Fresh-Cut Cabbages
AbstractFresh-cut vegetables are one of the most popular products for consumers; however, the product qualities deteriorate during storage. This research aimed to study the effect of the edible coating on the qualities of fresh-cut cabbage. Shredded cabbages were dipped in water (control) and citric acid (Ci) 0.5%(w/v) (0.5%Ci) compared with those coated with gum arabic (GA) 1.5% mixed with citric acid 0.5%(w/v) (1.5%GA+0.5%Ci) and maltodextrin (Mal) 10% mixed with citric acid 0.5%(w/v) (10%Mal+0.5%Ci). The results showed that all samples of shredded cabbage were not statistically significant difference (p>0.05) in weight loss. The treated sample with 0.5%Ci had higher weight loss than that with 1.5%GA+0.5%Ci and 10%Mal+0.5%Ci. All samples had the browning index of more than 3 after storage for 10 days. The microorganisms of samples which were previously dipped or coated with solutions containing citric acid could delay the microbial growth up to 8 days while control sample could be stored for only 4 days. The application of 10%Mal+0.5%Ci presented less weight loss and could extend the shelf life of shredded cabbage for 8 days at 5 ± 2 °C.
AuthorMissSupattra Sathianteerapap
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.
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