Model fit based on the weight loss and texture parameters of MAP cherry tomatoes during storage

Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽

10.3390/polym13172919 ◽

2021 ◽

Vol 13 (17) ◽

pp. 2919

Author(s):

Zuliana Razali ◽

Chandran Somasundram ◽

Siti Zalifah Nurulain ◽

Wijenthiran Kunasekaran ◽

Matthew Raj Alias

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Edible Coating ◽

Postharvest Quality ◽

Total Phenolic ◽

Flavonoid Content ◽

Uv C ◽

Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

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PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.47171 ◽

2015 ◽

Vol 33 (2) ◽

Author(s):

Eduarda M. Bainy ◽

Larissa C. Bertan ◽

Marcos L. Corazza ◽

Marcelo K. Lenzi

Keyword(s):

Weight Loss ◽

Shear Force ◽

Storage Time ◽

Frozen Storage ◽

Thickness Reduction ◽

Dimensional Changes ◽

Texture Parameters ◽

Fish Burger ◽

Physical Changes ◽

Instrumental Texture

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

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PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.46239 ◽

2015 ◽

Vol 33 (2) ◽

Author(s):

EDUARDA M. BAINY ◽

LARISSA C. BERTAN ◽

MARCOS L. CORAZZA ◽

MARCELO K. LENZI

Keyword(s):

Weight Loss ◽

Shear Force ◽

Storage Time ◽

Frozen Storage ◽

Thickness Reduction ◽

Dimensional Changes ◽

Texture Parameters ◽

Fish Burger ◽

Physical Changes ◽

Instrumental Texture

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did not increase with storage time. There was no hardness(29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during thefrozen storage from 1 to 6 months. Tilapia fi sh burger can be storedfor up to 6 months with minor physical changes.

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