Research Articles
Effect of Pre-treatments on Extending the Shelf-life of Minimally Processed 'Ela Batu' (Solanum surattense)
Authors:
PTS Dharmabandu ,
University of Kelaniya, Kelaniya,, LK
SM de Silva,
University of Kelaniya, Kelaniya,, LK
S Wimalasena,
University of Kelaniya, Kelaniya,, LK
WAJP Wijesinghe,
Food Research Unit, Department of Agriculture, Peradeniya, LK
KH Sarananda
Food Research Unit, P.O. Box 53, Department of Agriculture, Peradeniya, LK
Abstract
Due to the cumbersome nature of the cleaning process and high time consumption for the preparation, most Sri Lankan housewives are reluctant to prepare Solunum surattense (Sinh. Elabatu) as a vegetable for their diet. If S. surattense is available in ‘ready to cook' form it would become a popular vegetable among Sri Lankan housewives. Studies were carried out to identify the best conditions for minimal processing of S. surattense. As pre-treatments 2% (w/v) calcium chloride solution, 0.6% (w/v) turmeric solution, 1% (w/v) vinegar solution, 2% (w/v) calcium chloride + 0.6% (w/v) turmeric solution and 2% (w/v) calcium chloride +1% (w/v) vinegar solution were used. Low density polyethylene (LDPE) pouches (gauge 150) were used to pack pre-treated samples and stored them at 8°C. In all the pre-treated samples stored at 8°C, Salmonella and E. coli were absent and coliform counts were at acceptable levels. Sensory evaluation of cooked pre-treated samples showed that the sample pre-treated with 2% (w/v) calcium chloride was the best. In addition to shelf life, colour, and degree of browning of the treatments were also acceptable. Treating S. surattense cut fruits with 2% (w/v) calcium chloride solution before packing in LDPE pouches and storing in 8ºC found to be the best method for extending shelf-life of the fruit. The product could be kept for seven days.
Key words: Solunum surattense; minimal processing; pre-treatments; calcium chloride; shelf life
DOI: 10.4038/tare.v10i0.1872
Tropical Agricultural Research & Extension Vol.10 2007 61-66
How to Cite:
Dharmabandu, P., de Silva, S., Wimalasena, S., Wijesinghe, W. and Sarananda, K., 2010. Effect of Pre-treatments on Extending the Shelf-life of Minimally Processed 'Ela Batu' (Solanum surattense). Tropical Agricultural Research and Extension, 10, pp.61–66. DOI: http://doi.org/10.4038/tare.v10i0.1872
Published on
26 Apr 2010.
Peer Reviewed
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