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Journal on Processing and Energy in Agriculture
2019, vol. 23, iss. 3, pp. 117-123
article language: English
document type: Original Scientific Paper
doi:10.5937/JPEA1903117T
Effects of the coating and calcium application on the quality and shelf life of radishes
Osmaniye Korkut Ata University, Engineering Faculty, Food Engineering, Karacaoglan Campus, Osmaniye, Turkey

e-mail: aysetulinoz@osmaniye.edu.tr

Abstract

Local Kadirli radises were harvested and divided into four different groups. The crops were selected according to their uniformity, and then cut manually using a sharp knife. Treatments with 1% calcium chloride, 1% chitosan coating and 1% calcium chloride + 1% chitosan coating were applied to the fresh-cut radish slice samples and stored in a polypropylene box at 0° C in the 90% relative humidity for 12 days. The treated fresh-cut radish samples were analyzed for mass loss, firmness, ethylene production, color (Chroma), sensory analysis, chemical (TSS, pH), microbiological and E.C. membrane integrity for 3-day intervals during storage. When the data obtained from the study were evaluated, it was determined that the calcium chloride application had significant effects on the mass loss (%) and firmness (N) of the samples examined, whereas CaCI2 exerted a significant impact on the firmness and E.C. (%) membrane integrity of the samples examined. According to the results of microbiological analysis, the chitosan application was found to exert a notabe effect on the development of total aerobic bacteria.
For this article there is a related paper (correction, retraction, or comment) which is available here.

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References

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