Effect of Sodium Bicarbonate Solution and Chitosan on Browning and Bacterial Contamination in Ready-to-Cook ‘Thai Round Green’ Eggplant
DOI:
https://doi.org/10.14456/jare-mju.2024.30Keywords:
browning index, coating substance, eggplant, ready to cookAbstract
At present, the demand for ready-to-cook fruit and vegetables tends to increase due to their convenience and time-saving cooking. A problem of ready-to-cook eggplant is browning on cut-surface and microbial contamination. The objective of the research was to retard browning and microbial contamination in ready-to-cook eggplant. Eggplants were washed with tap water and cut to be 4 pieces. The pieces of eggplant samples were dipped in 0.5% sodium bicarbonate (SBC) solution or 1% chitosan solution, compared to the control (distilled water). All fresh-cut samples were kept at 4°C for 6 days. The result found that SBC treatment efficiently retarded browning compared with the control, as indicated by a high L* value (lightness) in the cut surface, while a* value (green-red) and browning index were significantly lower than those of the control. However, chitosan treatment increased browning, the accumulation of total phenolic content, and the respiration rate. Moreover, SBC and chitosan decreased the contamination of total bacteria with no effects on weight loss and firmness during storage. The results indicate that 0.5% SBC treatment has the potential to decrease browning and microbial contamination in ready-to-cook eggplant.
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