Effects of Dense Phase Carbon Dioxide Treatments on Qualities of Fresh-cut Bitter Gourd

Xin SUN, Xiao-Yan ZHAO, Yue Ma, Chao ZHANG

Abstract


The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on qualities of the fresh-cut bitter gourd was compared. The DPCD treatment reduced the total bacterial count effectively, and the increasing processing time lead to a better effect of sterilization. Meanwhile, the DPCD treatment showed no influence on the total soluble solid content of the fresh-cut bitter gourd. However, the DPCD treatment reduced the ascorbic acid content and pH value of the fresh-cut bitter gourd.

Keywords


Dense Phase Carbon Dioxide, Time, Fresh-cut Bitter Gourd, Ascorbic Acid Content, Sterilization


DOI
10.12783/dteees/sses/icfse2016/10679

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