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Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage

The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. The organoleptic properties of fruits and vegetables are strongly altered by the appearance of brown pigments. Therefore this study was conducted to determine the effect of dipping into anti browning...

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Main Authors: Ibrahim, Roshita, Osman, Azizah, Saari, Nazamid, Abdul Rahman, Russly
Format: Conference or Workshop Item
Language:English
Published: 2001
Online Access:http://psasir.upm.edu.my/id/eprint/27182/1/ID%2027182.pdf
http://psasir.upm.edu.my/id/eprint/27182/
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spelling my.upm.eprints.271822015-01-09T03:46:35Z http://psasir.upm.edu.my/id/eprint/27182/ Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage Ibrahim, Roshita Osman, Azizah Saari, Nazamid Abdul Rahman, Russly The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. The organoleptic properties of fruits and vegetables are strongly altered by the appearance of brown pigments. Therefore this study was conducted to determine the effect of dipping into anti browning solutions namely 0.1% sodium metabisulphite and 0.1% acetic acid on the colourchanges of minimally processed shredded cabbage stored at chilled temperature. 5±1 't'; 90-95% RH and packed in polymeric film, polypropylene. Shredded cabbage dipped in distilled water was used as control. The colour changes was assayed quantitatively using Hunter Lab colorimeter at weekly interval The results obtained showed that 0.1% sodium metabisulphite gave slightly better colour retention than 0.1% acetic acid. However, 0.1% acetic acid can also be considered as one of good alternatives to sulphites in retaining the colour of low temperature storage shredded cabbage. 2001-09-29 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/27182/1/ID%2027182.pdf Ibrahim, Roshita and Osman, Azizah and Saari, Nazamid and Abdul Rahman, Russly (2001) Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage. In: 12th Malaysian Society of Plant Physiology Conference 2001, 29 Sep. 2001, The Mines Resort Hotel, Seri Kembangan, Selangor. (pp. 156-159).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. The organoleptic properties of fruits and vegetables are strongly altered by the appearance of brown pigments. Therefore this study was conducted to determine the effect of dipping into anti browning solutions namely 0.1% sodium metabisulphite and 0.1% acetic acid on the colourchanges of minimally processed shredded cabbage stored at chilled temperature. 5±1 't'; 90-95% RH and packed in polymeric film, polypropylene. Shredded cabbage dipped in distilled water was used as control. The colour changes was assayed quantitatively using Hunter Lab colorimeter at weekly interval The results obtained showed that 0.1% sodium metabisulphite gave slightly better colour retention than 0.1% acetic acid. However, 0.1% acetic acid can also be considered as one of good alternatives to sulphites in retaining the colour of low temperature storage shredded cabbage.
format Conference or Workshop Item
author Ibrahim, Roshita
Osman, Azizah
Saari, Nazamid
Abdul Rahman, Russly
spellingShingle Ibrahim, Roshita
Osman, Azizah
Saari, Nazamid
Abdul Rahman, Russly
Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
author_facet Ibrahim, Roshita
Osman, Azizah
Saari, Nazamid
Abdul Rahman, Russly
author_sort Ibrahim, Roshita
title Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
title_short Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
title_full Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
title_fullStr Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
title_full_unstemmed Effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
title_sort effects of dipping into anti-browning solutions on the colour changes of minimally processed shredded cabbage
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/27182/1/ID%2027182.pdf
http://psasir.upm.edu.my/id/eprint/27182/
_version_ 1643829109711699968
score 13.211869

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