Effects of edible coating – Semperfresh™, ascorbic acid and whey protein treatment on certain microbiological, physical and chemical qualities of peeled bananas “Musa sapientum”
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
National Centre for Agrarian Sciences
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Banana is one of the most economically important fruits in the world with a huge consumption demand, as offering a valuable reserve of vitamins, potassium and energy.In this study, certain quality parameters in peeled banana was investigated by the treatment of vitamin C, Semperfresh™ (a sucrose polyester base coating), and whey protein during cold storage (277 K).According to microbiological analysis, the vitamin C application was found to be the most effective group by extending the shelf life depending on its acidic feature of bananas allowing to decrease the total mesophilic aerobic bacteria(TMAB), yeast and the mold counts with respect to control.The weight determination and the firmness results showed that the sole Semperfresh™ treatment was found to indicate a high chemical and physical quality at the end of the experiments. © 2016, National Centre for Agrarian Sciences.All rights reserved.
Açıklama
Anahtar Kelimeler
Banana, Semperfresh™, Vitamin C, Whey Protein
Kaynak
Bulgarian Journal of Agricultural Science
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
22
Sayı
4
