Quality and shelf-life of fresh cut cucumber slice as influenced by slicing methods
2003
Zaulia O. | Aminuddin H. | Omar D. | Habsah M. | Razali M.
The effects of different slicing methods were studied on the quality and shelf life of fresh cut cucumber. Cucumber was sliced into 3 different shapes, which are normally used by consumers i.e. round (RS), half-round (HR) and small pieces (SP). Samples were packed in round polypropylene containers` capped (250 ml) and stored at 2 deg C, for 24 days, and at 25 deg C as control. The differences in slicing methods were significantly (P0.05) affected respiration rate (CO2 production) and changes in acidity (pH) of fresh cut cucumber. The quality (texture, taste, colour and odour) of round shaped (RS)fresh cut cucumber that was sliced using slicer reduce faster than HR and SP samples that were sliced using sharp knife. At storage temperature of 2 deg C, the quality and shelf life of HR and SP samples lasted longer (24days) than RS samples (9 days). Percentage weight loss, ascorbic acid content and ethylene production were not affected by cutting methods and size of fresh cut cucumber.
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