Changes in quality characteristics of fresh-cut jujubes as affected by pressurized nitrogen treatment. (August 2015)

• Record Type: Journal Article
• Authors: Liu, Hancheng; Xu, Mudan
• Is Part Of: Innovative food science & emerging technologies. Volume 30(2015)
• Page Start: 43
• Page End: 50
• Publication Date: 2015-08
• Subjects: Fresh Jujube -- Slices -- Cold storage -- Shelf life -- Nitrogen hydrates; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2015.05.009
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: When fresh-cut jujubes are subjected to pressurized nitrogen treatments, the nitrogen gas dissolves into water and forms clathrate hydrates which ultimately lead to restriction in water mobility. Fresh-cut jujubes were, respectively, treated with 1.0 MPa nitrogen, 1.5 MPa nitrogen, 1.9 MPa nitrogen and 1.9 MPa air for 30 min at 4 °C and without pressurized treatment(control) and then stored at 4 °C and 80 % relative humidity (RH) for 12 days. Physiological, textural, chemical, and microbial attribute were determined every 2 days. Results indicated that pressurized nitrogen treatments carried out at 1.5 MPa successfully inhibited respiration, water loss, softening, chlorophyll degradation, and color change. The treatments also significantly reduced loss of ascorbic acid and soluble solids. Treated fresh-cut jujubes carried significantly less microbial population. Thus, it was concluded that pressurized nitrogen treatment was beneficial to preserve quality of fresh-cut jujubes. Highlights: Pressurized nitrogen treatment was beneficial to preserve quality of fresh-cut jujubes. The treatment inhibits microbial growth during storage at 4 °C Pressure seems to be critical. The most suitable pressure of nitrogen treatment is 1.5 MPa.