Minimally processed vegetables are sensitive to leaves discoloration and quality deterioration, and these negative aspects can affecttheir shelf life. During the manufacturing processing, Valeriana leaves were submitted to different dipping acid solutions and thenwere stored at cold temperature in dark and in light to study the influence of the light exposure on their quality in terms of totalfree acidity, dry matter percentage, colour, water activity, total bacterial count, antioxidant components, and total antioxidant activity. the results suggest that dark storage is recommended for a better physicochemical quality of Valeriana leaves. In particular, light influenced significantly the browning index and hue angle with a significance level of p < 0.01 and p < 0.05, respectively, whereas both exposure conditions affected total bacterial count and pH (p<0.01). Dipping treatments had an effect on pH, aw, and total bacterial count, while the storage time influenced with highly significant differences the most of the studied parameters, except for the antioxidant compounds.

Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)

De Bruno A;Piscopo A;Poiana M
2018

Abstract

Minimally processed vegetables are sensitive to leaves discoloration and quality deterioration, and these negative aspects can affecttheir shelf life. During the manufacturing processing, Valeriana leaves were submitted to different dipping acid solutions and thenwere stored at cold temperature in dark and in light to study the influence of the light exposure on their quality in terms of totalfree acidity, dry matter percentage, colour, water activity, total bacterial count, antioxidant components, and total antioxidant activity. the results suggest that dark storage is recommended for a better physicochemical quality of Valeriana leaves. In particular, light influenced significantly the browning index and hue angle with a significance level of p < 0.01 and p < 0.05, respectively, whereas both exposure conditions affected total bacterial count and pH (p<0.01). Dipping treatments had an effect on pH, aw, and total bacterial count, while the storage time influenced with highly significant differences the most of the studied parameters, except for the antioxidant compounds.
File in questo prodotto:
File Dimensione Formato  
Zappia_2018_J Food Qual_Influence_editor.pdf

accesso aperto

Descrizione: versione dell'editore - OPEN ACCESS
Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 1.26 MB
Formato Adobe PDF
1.26 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/3184
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 3
social impact