The effects of pre-freezing sample preparation and freezing duration on changes of beta carotene content in pumpkin flesh | ??????????????????????????????????????????????????????????????????????????????????????????????????????????????
2020
Ratchanon Thongpan(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Horticulture) | Ketsuda Phouangrod(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Horticulture) | Wachiraya Imsabai(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Horticulture) | Anyamanee Auvuchanon(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Agriculture at Kamphaeng Saen. Department of Horticulture)
Pumpkin is a high nutritional vegetable, especially beta carotene. Pumpkin can be processed as frozen pumpkin for cooking but the processing of frozen pumpkin or preservation by freezing method for a long time causes to beta carotene decreasing. The sample preparation before freezing by blanching flesh pumpkin was used for prevent beta carotene decline during storage. This study was investigated in five pumpkin varieties that were Tung, PI2014, KPS-KAN1, RT4, and RT15 and blanching methods that were non-blanched and blanching for 5 and 20 seconds before storage with freezing period of 0, 1, 3 and 5 months. Before freezing, blanching method caused beta carotene decreasing in Tung, PI2014, and RT15 while the RT4 varieties was stable and the KPS-KAN1 had an increase in beta carotene content after, After freezing for five months, beta carotene content in KPS-KAN1 and RT4 was stable in non-blanching method. Blanching method for 20 seconds could fix beta carotene content during storage for 5 months in Tung, PI2014, and RT15. Therefore, the pumpkin could be stored as frozen vegetable for 5 months with the amount of beta carotene unchanged depending on the varieties and methods of sample preparation
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Kasetsart University