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

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• 作者：K. Ranjitha^a ; ^{ranjiha@iihr.res.in} ; K.S. Shivashankara^b ; D.V. Sudhakar Rao^a ; Harinder Singh Oberoi^a ; T.K. Roy^b ; H. Bharathamma^a
• 关键词：Cilantro leaves ; Minimal processing ; Kinetin ; Headspace volatiles ; Modified atmosphere packaging ; Shelf life
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：844-854
• 全文大小：722 K
• 卷排序：221

文摘

Method to extend shelf life of minimally processed cilantro (MPCL) until 21 days. Optimized combination of pretreatment and packaging helped retaining antioxidants. Pectinolyser population could be regarded as microbial spoilage indicator for MPCL. (E)-2-undecenal, (E)-2-hexadecenal & (E)-2-tetradecenal indicate freshness in MPCL.