202493 02

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  • Hi, can i know where can I download the reference info for the Punyasuk (2001) and Faiyua (2002)?
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202493 02

  1. 1. Anti-browning and antimicrobial effect of sodium chlorite on fresh cut guavaPrompong Pungpomin 520510209Supervised by Asst.Prof. Dr.Kobkiat SaengnilDepartment of Biology,Faculty of Science, Chiang Mai University
  2. 2. 2 Guava properties High vitamin C !! Psidium guajava L.
  3. 3. 3 Problems which attack guava PPO & POD http://us.123rf.com/400wm/400/400/klv/klv1111/klv111100003/11293706-e-coli-bacteria-isolated-on- white-background-vector-illustration.jpg
  4. 4. 4 Reports about guava preservation Objective Treatment Researcher Anti-browning Ascorbic acid and low Punyasuk (2001) temperature Anti-browning Ascorbic acid Faiyua (2002) Antimicrobial Clove oil and nano- Wangkigavorakul and contamination particle clove oil Klaharn (2006) Quality improvement Calcium chloride Wongs-Aree and Srilaong (2006) Quality improvement Hot water Techavuthiporn et al. (2010)
  5. 5. 5 Sodium chlorite property NaClO2 (Luo et al., 2011)  Edible safety approved by FDA  Oxidizing agent  Antimicrobial agent  Anti-browning
  6. 6. 6 Sodium chlorite reports Treatment Objective Plant Researcher Sodium chlorite Anti-browning Apple Lu et al. (2007) Sodium chlorite Anti-browning Longan Khunpol et al. (2011) Sodium chlorite Anti-browning and Apple Luo et al. (2011) antimicrobial contamination Acidified sodium Antimicrobial Cilantro Kim et al. (2007) chlorite and 1-MCP contamination and Quality improvement Sodium chlorite and Anti-browning and Apple Guan and Fan (2010) calcium propionate antimicrobial contamination Sodium chlorite and Antimicrobial Broccoli Renumarn et al. (2011) hot water contamination and quality improvement Sodium chlorite and Anti-browning and Pear Xiao et al. (2011) chitosan quality improvement
  7. 7. 7 Objective  To study the anti-browning effect of sodium chlorite on fresh cut guava  To study the antimicrobial effect of sodium chlorite on fresh cut guava  To study effect of sodium chlorite on fresh cut guava quality
  8. 8. 8 Method
  9. 9. 9 Plant material 0, 0.01, 0.05, 0.1 % sodium chlorite 10 minutes
  10. 10. 10 Parameters Fruit Browning quality Microbial contamination
  11. 11. 11 Browning test  Browning index  L*, a*, b* Value  PPO activity  POD activity  Total Phenolic content https://fscimage.thermoscientific.com/cmsassets/images/tfs_img/ts_assets/Web%20Assets%20(thermos cientific.com)/TeamSite%20Assets/AIG%20TeamSite%20Assets/SID%20TeamSite%20Assets/SID%20News/ Molecular%20Spectroscopy/epsilon_web.jpg
  12. 12. 12 Microbial contamination test  Total plate count
  13. 13. 13 Fruit quality test  Vitamin C content  Titratable Acid (TA)  Total Soluble Solid (TSS)  Firmness  % weight loss  Consumer acceptance
  14. 14. 14 Result & discussion
  15. 15. 15 After 7 days of storage 0 %SC 0.01 %SC 0.05 %SC 0.1 %SC
  16. 16. 16 Browning index
  17. 17. 17 L*, a*, b* value
  18. 18. 18 Biochemical changing
  19. 19. 19 Cause mechanisms (Whitaker, 1972; McEvily et al., 1992; Lu et al., 2007; He et al., 2008) CF SC CF ENZ PHE ENZ PHE CF CF ENZ PHE ENZ SCPHE SC = sodium chlorite PHE = phenolic compound CF = cofactor (Cu, Fe) ENZ = enzyme (PPO, POD)
  20. 20. 20 Total microorganism
  21. 21. 21 Cause mechanisms (Zhang et al., 2003; Gonzalez et al., 2004) SC SC SC http://student.nu.ac.th/u46410320/cell_membrane%5B1%5D.gif SC = sodium chlorite
  22. 22. 22 Consumer acceptance
  23. 23. 23 Something decreases: weight loss
  24. 24. 24 Many things stable
  25. 25. 25 Conclusions  Sodium chlorite acts as anti-browning agent for fresh cut guava  Sodium chlorite acts as antimicrobial agent for fresh cut guava  Sodium chlorite doesn’t effect the fresh cut guava quality
  26. 26. 27 Thank you Prompong Pungpomin e-mail : prompongpung@yahoo.co.th Department of Biology, Faculty of Science, Chiang Mai University
  27. 27. 26 References   Guan, W. Q. and Fan, X. T. 2009. Combination of sodium chlorite and calcium propionate reduces enzymatic browning and microbial population of freshcut Granny Smith apples. Journal of Food Science 75: 72-77.  Khunpon, B., Uthaibutra, J., Faiyue, B. and Saengnil, K. 2011. Reduction of enzymatic browning of harvested ‘Daw’ longan exocarp by sodium chlorite. ScienceAsia 37: 234- 239.  Lu, S., Luo, Y., Turner, E. and Feng, H. 2007. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry 104: 824-829.  Luo, Y., Lu, S., Zhou, B. and Feng, H. 2011. Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples. LWT – Food Science and Technology. 44 : 1621-1625.   -

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