Abstract
In order to evaluate the effects of heat treatment on the quality of fresh-cut sugarcane, overall visual quality (OVQ), total bacterial count (TBC), yeast and mold count (YMC), reducing sugar content, ethylene production, and the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), 1-amino cyclopropane-1-carboxylic acid (ACC) synthase (ACS), ACC oxidase (ACO), acid invertase (AI) and neutral invertase (NI) were examined during storage at 10C after heat treatment at 45C for 3 h. TBC and YMC were significantly reduced by heat treatment. Heat-treated fresh-cut sugarcane exhibited significantly lower activities of PAL, PPO, POD, ACS, ACO, AI and NI than control sugarcanes during the storage. Meanwhile, heat treatment significantly attenuated the increase of browning index, ethylene production, total phenolics and reducing sugar content, while improving OVQ. Practical Applications This paper investigated not only the effects of heat treatment on quality of fresh-cut sugarcane, but also fundamentally inspected the physiological and biochemical changes in the sugarcane stems. It provided experimental information for further researches pertaining heat treatment on shelf life of sugarcane. The results indicated that heat treatment is a promising approach in inhibiting browning and maintaining quality of fresh-cut sugarcane.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
