書誌事項
- タイトル別名
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- Effects of Electrolyzed Acidic Water Treatment on Microbial Safety and Physiological and Chemical Changes of Fresh-cut Green Bananas
- キョウサンセイ デンカイ スイ ショリ ニ ヨル ミジュク バナナ カジツ セッペン ノ ビセイブツテキ アンゼンセイ ノ カクホ ト セイリ カガクテキ ヘンカ エ ノ エイキョウ
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<p> Electrolyzed acidic water was applied to fresh-cut green bananas stored at 20℃. This treatment delayed the decrease in the chlorophyll content of the peels, and prevented the peels and the cut surface area from browning and wilting. This treatment also delayed the decrease in the content of o-diphenol, which is a very important astringent ingredient, and the increase in reduced sugar content in the flesh. As a result, the electrolyzed acidic water delayed the ripening of the bananas. It was found that many bacteria existed on sections of the fresh-cut green bananas. The number of bacteria was highest on the peel, followed by the cut surface area, then the flesh. However, the electrolyzed acidic water efficiently sterilized the peel and the cut surface area and inhibited the reproduction of bacteria in the fresh-cut green bananas during storage. These results suggest that the electrolyzed acidic water delayed the ripening of these bananas by its sterilization effect.</p>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 36 (2), 59-66, 2010
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390854717547010304
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- NII論文ID
- 10029727140
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 10660864
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可