![]() ![]() The visual notes (appearance and decay) for the antioxidant treatments were better than the control (without antioxidants). On the sixth day of storage, arracachas treated with EDTA had the highest b* and L* color parameters, indicating that they were more yellow and brighter when compared with the other treatments. The results showed that antioxidants controlled the fresh mass loss of arracacha. Hence, the samples were discriminated by multivariate analysis to determine the effect of antioxidants during the storage time. ![]() Weight loss, color parameters (L*, a*, and b*), visual appearance, pH, total soluble solids, total sugars, polyphenoloxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL) were analyzed. ![]() The slices were subjected to treatments with citric acid (CA) 1%, ascorbic acid (AA) 1%, ethylenediaminetetraacetic acid (EDTA) 1%, and distilled water (control). The roots were harvested, sanitized, and cut into 10 mm slices (☑ mm). Therefore, the aim of this study was to investigate the effect of antioxidant compounds in the preservation of minimally processed arracacha during storage. However, this plant has a short shelf life due to excessive weight loss, browning, and disease incidence. Arracacha ( Arracacia xanthorrhiza Bancroft) is a nutritional crop with high energy value and good digestibility.
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