improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packagi.改善货架寿命的最小加工芫荽叶通过集成的激动素预处理和包装干预.pdfVIP

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improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packagi.改善货架寿命的最小加工芫荽叶通过集成的激动素预处理和包装干预.pdf

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improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packagi.改善货架寿命的最小加工芫荽叶通过集成的激动素预处理和包装干预

Food Chemistry 221 (2017) 844–854 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and ﬂavour retention K. Ranjitha a,⇑, K.S. Shivashankara b, D.V. Sudhakar Rao a, Harinder Singh Oberoi a, T.K. Roy b, H. Bharathamma a a Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru 560089, India b Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bengaluru 560089, India a r t i c l e i n f o a b s t r a c t Article history: Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally Received 23 June 2016 processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical Received in revised form 19 October 2016 characteristics, microbial population and ﬂavour proﬁle during storage. Minimally pretreated cilantro Accepted 18 November 2016 leaves pretreated with 50 ppm kinetin and packed in 25 l polypropylene bags showed a shelf life of Available online 19 November 2016 21 days. Optimized combination helped in efﬁciently maintaining sensory parameters, ﬂavour proﬁle,