Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro
Chang, Min-Sun | Kim, Gun-Hee
This study was conducted to determine whether the quality of fresh-cut taro is altered by treatment with hot water. Taro was cultivated in horticultural farms of DukSung Women’s University in Seoul, Korea. After harvesting, the vegetables were washed, peeled, and dipped in hot water (55°C) for 45 sec. After air drying at room temperature, the samples were packed in polyethylene (PE) films or vacuum (V) sealed in Nylon/PE films. The taro samples were stored at 4°C for 12 days. Changes in the weight loss rate, color, associated microorganisms, and appearance were measured. In general, the weight loss rate increased slightly in hot water treated taro. Hot water treatment delayed browning of taro. The L value of taro treated with hot water was higher than that of other samples and the color differences value (ΔE) was lower than those stored without hot water treatment. The organoleptic quality was best in the taro treated with hot water. Thus, the use of 55°C heat treatment during processing of fresh-cut taro may improve the quality by inhibiting browning and extending the shelf life of the products.
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