EFFECT OF ANTI-BROWNING AGENTS AND GELATIN COATING ON BROWNING INHIBITION AND SHELF LIFE OF MINIMALLY PROCESSED EGGPLANT DURING STORAGE
Abstract: Stuffed white eggplant is a popular Egyptian dish. Because of its preparation consumes time and effort, there is an increasing demand nowadays to sell ready-to-use white eggplant. However, it is marketing time is very short due to quick development of dark brown color. It is quit accepted that the color development results from an enzymatic oxidation reaction with phenolic compounds present in the eggplant which are released upon cutting in the presence of atmospheric oxygen. Therefore, this research aims to study the potential of antibrowning agents: application, such as, ascorbic acid (AA), citric acid (CA), NaCl and cysteine (Cys) or coating with gelatin emulsion to extend the shelf life, maintain the quality and inhibit enzymatic browning of minimally processed white eggplant during storage at 5?C and 95 % RH. The obtained results indicated that, dipping minimally processed white eggplant fruits in 1% Cys and 1% NaCl for 5 min. and stored at 5°C and 95% RH, significantly reduced the loss in weight and displayed acceptable general appearance of eggplant fruits. In addition, treating eggplant samples with 1% Cys was the most effective treatment in reducing microbial count, and controlling the enzymatic browning of minimally processed white eggplant (highest L value and lowest a value). Meanwhile, citric acid was not effective in maintaining quality of minimally processed white eggplant.
Publication year 2015
Pages 178-189
Organization Name
Author(s) from ARC
Publication Type Journal
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