Journal of Food Processing and Preservation, ( ISI ), Volume (10), No (11), Year (2013-7) , Pages (1-10)

Title : ( Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures )

Authors: Mohebbat Mohebbi , Nasim Hasanpoor , Elham Ansarifar , Mohammad Reza Amiryousefi ,

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Abstract

Undesirable storage conditions lead to physicochemical changes in stored vegetables, which affect their consumer acceptability. Studies aimed at quantifying the extent of those changes under different storage conditions are valuable for minimizing the deleterious effect on product quality. The objective of this study was to assess the suitability of Aloe vera and gum tragacanth as edible coatings for bell pepper and to determine their influence on changes in physicochemical properties during storage at 4, 10, 15 and 23C for 30 days. Data on weight loss, shrinkage, hardness and color were collected and subjected to statistical analysis. 4 and 10C showed significantly better physicochemical characteristics than other temperatures and compared with control, A. vera- and gum tragacanth-treated bell peppers were significantly better. Higher temperatures resulted in more rapid changes. The first-order kinetic models showed a good fit to the changes of color parameters. Temperature sensitivity of the rate constants was adequately described by Arrhenius equation.

Keywords

, ALOE VERA, GUM TRAGACANTH
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@article{paperid:1041031,
author = {Mohebbi, Mohebbat and Hasanpoor, Nasim and Ansarifar, Elham and Amiryousefi, Mohammad Reza},
title = {Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures},
journal = {Journal of Food Processing and Preservation},
year = {2013},
volume = {10},
number = {11},
month = {July},
issn = {0145-8892},
pages = {1--10},
numpages = {9},
keywords = {ALOE VERA،GUM TRAGACANTH},
}

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%0 Journal Article
%T Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures
%A Mohebbi, Mohebbat
%A Hasanpoor, Nasim
%A Ansarifar, Elham
%A Amiryousefi, Mohammad Reza
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2013

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