Application of antibrowning and firmness supporting compounds to maintain the quality of fresh-cut guava [electronic resource]
Language: English Summary language: Arabic Description: p. 293-303Other title:- استخدام بعض المركبات المضادة للتلون البني والداعمة للصلابة للحفاظ علي جودة قطع الجوافة الطازجة
- The Bulletin Faculty Of Agriculture Cairo University, 2017 v.68 (3) [electronic resource]
| Item type | Current library | Call number | Status | Date due | Barcode | |
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Articles
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Main | ART BFACU V68 NO 3 6 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
The present study aimed to extend fresh-cut guava life and retain quality using safe compounds
without affecting quality or palatability. Different concentrations of ascorbic acid, citric acid and
calcium lactate were used before storage at 5°C for 12 days in two successive seasons. It has been
found that citric acid at 2% was the most effective in the case of fresh-cut guava compared to
untreated ones in different traits under study in terms of general appearance, total soluble solids/acid
ratio, colour changes, ·browning index and decay percentage. Citric acid and ascorbic acid treatments
showed significant impacts on fresh-cut guava content of total phenols and ascorbic acid. While,
calcium lactate at 2% showed the least significant values of weight loss and the highest significant
firmness compared with the control.
Summary in Arabic
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