Effect of Some Antioxidant Agents on Quality Attributes and Storability of Fresh Cut Taro | ||
| Journal of Plant Production | ||
| Article 39, Volume 11, Issue 12, December 2020, Pages 1507-1515 PDF (478.34 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpp.2020.149825 | ||
| Authors | ||
| Mona M. Haffez* 1; Samia S. A. Elkeleny2; Amani H. A. M. Gharib3 | ||
| 1Department of Postharvest and Handling of Vegetable Crops, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 2Department of Postharvest and Handling of Vegetable Crops, Horticulture Research Institute, Agricultural Research Center, Sbaheya, Alex. Egypt. | ||
| 3Department of Vegetable , Medicinal & Aromatic Plants Breeding , Horticulture Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| This study was carried out on Taro (Colocasia esculenta L.) which were harvested in the suitable maturity stage of marketing on 8th and 5th of January in the 2018 and 2019 seasons, respectively, from El- Qanater Vegetable Research Farm, Qalyubia Governorate then delivered to the laboratory of vegetable handling department, Horticulture Research Institute, Agriculture Research Centre, Egypt, during two successful winter seasons to study the effects of some postharvest treatments such as cysteine at 1%, citric acid at 1%, ascorbic acid at1%, salicylic acid at 1% in combination with calcium lactate at 1% for 5 min and calcium lactate alone at 1% for 5 min compared with distilled water for 5 min as a control treatment on maintaining quality and storability of fresh- cut taro during storage at 4° C and 95% relative humidity )RH. (for 12 days. Results revealed that all postharvest treatments significantly maintained the quality attributes of fresh cut taro compared with untreated control during cold storage. Fresh cut taro dipped in salicylic acid at 1% in combination with calcium lactate at 1% for 5 min and calcium lactate alone at 1% for 5 min were the most effective treatments for reducing loss of both weight and texture, maintaining general appearance and inhibition of discoloration in the cut surface. Moreover, these treatments had lower level of microbial load and reducing polyphenol oxidase )PPO( activity as compared with other treatments. | ||
| Keywords | ||
| Fresh cut; Taro; Antioxidant agents; Quality attributes; Storability | ||
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