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Effect of Pre-treatments on Extending the Shelf-life of Minimally Processed 'Ela Batu' (Solanum surattense)

Authors:

PTS Dharmabandu ,

University of Kelaniya, Kelaniya,, LK
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SM de Silva,

University of Kelaniya, Kelaniya,, LK
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S Wimalasena,

University of Kelaniya, Kelaniya,, LK
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WAJP Wijesinghe,

Food Research Unit, Department of Agriculture, Peradeniya, LK
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KH Sarananda

Food Research Unit, P.O. Box 53, Department of Agriculture, Peradeniya, LK
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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. et al., (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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