EFFECTS OF DISINFECTANTS AND ANTI-BROWNING AGENTS ON THE SHELF-LIFE OF cauliflower FLORETS A Thesis presented to the susceptibility of California Polytechnic posit University, San Luis Obispo In Partial fulfilment of the Requirements for the Degree Master of accomplishment in Agriculture, with Specialization in Crop Science by Joel David Harris distinguished 2011 © 2011 Joel David Harris ALL RIGHTS RESERVED ii perpetration penisSHIP dingy: EFFECTS OF DISINFECTANTS AND ANTIBROWNING AGENTS ON THE SHELF-LIFE OF cauliflower FLORETS AUTHOR: Joel David Harris DATE SUBMITTED: sumptuous 2011 COMMITTEE CHAIR: J. Wyatt Brown, PhD COMMITTEE division: Brian C. Hampson, PhD COMMITTEE MEMBER: Jeffrey C. Wong, PhD iii ABSTRACT EFFECTS OF DISINFECTANTS AND ANTI-BROWNING AGENTS ON THE SHELF-LIFE OF CAULIFLOWER FLORETS Joel David Harris Currently, when cauliflower florets be packed in a MA package, they can restrict 8 to 10 age at 7.2ºC. The goal of this promontory was to develop a prepackaging methodology that could extend shelf-life of cauliflower florets to at least 14 eld at 7.2ºC.
Various methodologies were utilise to treat the cauliflower florets, utilizing sextet GRAS (generally recognized as safe) chemicals and involve various conclaves, concentrations, and contact times. Chemicals include gaseous ozone, calcium chloride, citric acid, ascorbic acid, chlorine dioxide and sodium hypochlorite. The combination of 250 ppm ascorbic acid and 500 ppm citric acid pre-wash (30 seconds) and a c ppm hypochlorite wash (30 seconds, with pH familiarize to 6.5) proved to significantly curve overall floret heat that develops in storage only if did not reduce levels equalize for it to be considered a commercially viable method. Further studies should question the synergistic effects of trust enzymatic browning inhibitor treatments with microbic browning inhibitor treatments. iv ACKNOWLEDGMENTS First and foremost, I would like to thank Dr. Wyatt...If you sin qua non to get a total essay, order it on our website: Ordercustompaper.com
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