Effects of dense phase carbon dioxide treatments on color and texture of fresh-cut bitter gourd

DOI

10.2991/icadme-16.2016.62How to use a DOI?

Keywords

dense phase carbon dioxide; time; fresh-cut bitter gourd; cell structure; bitterness

Abstract

The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on the color and texture of the fresh-cut bitter gourd was compared. The DPCD hold the shape and microstructure of the fresh-cut bitter gourd, and reduced their bitterness. The time of the DPCD treatment showed no significant influence on the bitterness reduction. However, the DPCD treatments reduced the greenness of the fresh-cut bitter gourd due to the dissolution of the chlorophyll. Differently, the hypochlorite treatment hold the greenness of the fresh-cut bitter gourd, but showed no influence on their bitterness. Hence, the DPCD and hypochlorite treatment should be selected based on the purpose.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Chao Zhang
AU  - Xin Sun
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2017/07
DA  - 2017/07
TI  - Effects of dense phase carbon dioxide treatments on color and texture of fresh-cut bitter gourd
BT  - Proceedings of the 2016 6th International Conference on Advanced Design and Manufacturing Engineering (ICADME 2017)
PB  - Atlantis Press
SP  - 382
EP  - 385
SN  - 2352-5401
UR  - https://doi.org/10.2991/icadme-16.2016.62
DO  - 10.2991/icadme-16.2016.62
ID  - Zhang2017/07
ER  -