Steam Treatment Of Minimally Processed Carrot Sticks To Control Surface Discoloration

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Bacteriological Analysis of Salad Vegetable in Eke Awka

discoloration (e.g., pinking of cut lettuce, browning of cut potato, graying or browning with processed pineapple and gray discoloration with cabbage), water soaked appearance or translucency (e.g., cut water melon, papaya, honey dew and tomatoes), moisture loss (e.g., baby carrot and celery sticks),

REVIEW ARTICLE Modified atmosphere packaging of minimally

(1994) reported that steam treatment retarded surface discoloration, soluble phenolic and isocoumarin production and lignin formation for MAP stored carrot sticks at 2°C. Heat inactivation of phenylalanine ammonia-lyase (PAL), peroxidase (POD) and syringaldazine oxidase (SOX) also occurred. Control of surface discoloration by steam appeared to

Hygroscopic Coatings Control Surface White Discoloration of

Steam treatments also retarded surface white discoloration and the production of soluble phenolics, isocoumarin and lignin on carrots sticks stored at 27C (Howard et al., 1994). White discoloration due to surface dehydration could be de-layed by increasing the RH and by assuring excess moisture