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Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole

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Luiz de Queiroz College of Agriculture (ESALQ), Biological Sciences Department, University of São Paulo (USP), Piracicaba 13418-900, Brazil
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Microbiology Department, Federal University of Viçosa (UFV), Viçosa, Minas Gerais 36570-900, Brazil
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Author to whom correspondence should be addressed.
Horticulturae 2019, 5(4), 75; https://doi.org/10.3390/horticulturae5040075
Received: 16 July 2019 / Revised: 18 September 2019 / Accepted: 14 October 2019 / Published: 6 November 2019
This study evaluated the effect of antioxidant application on quality and physiological aspects of minimally-processed escarole (Cichorium endivia var. latifolia L.) stored at 0 °C and 90–95% relative humidity for 21 d. After minimal processing, leaves were immersed for 5 min in the following solutions: deionized water-control (CT), 1% ascorbic acid (AA), 1% citric acid (CA), 1% oxalic acid (OA), and 2% ethylenediamine-tetraacetic acid (EDTA). Excess water was removed and they were then packed in trays of expanded polystyrene and stored at 0 °C and 90–95% relative humidity for 21 d. Analyses were performed on day 0, after 1 h of processing, and then at intervals of 3 d. The 1% CA treatment maintained the highest levels of endogenous ascorbic acid and pigment content, as well as the lowest values of weight loss and Browning Index (BI). Microbiological development was within the limits established during storage for all treatments. Total phenolic compound content and the activity of polyphenol oxidase and peroxidase enzymes showed variations among treatments. Observing all results, it was concluded that 1% CA was the best antioxidant for the maintenance of the quality attributes of minimally-processed escarole for up to 21 d in cold storage at 0 °C. View Full-Text
Keywords: Cichorium endivia var. latifolia L.; enzymatic browning; phenolic compounds Cichorium endivia var. latifolia L.; enzymatic browning; phenolic compounds
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Soares, C.D.F.; Martin, J.G.P.; Berno, N.D.; Kluge, R.A. Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole. Horticulturae 2019, 5, 75.

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