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Role of antioxidants in the preservation of fruits and vegetables.

Das, C. S. and Jain, N. L. and Girdhari, Lal. (1956) Role of antioxidants in the preservation of fruits and vegetables. Bulletin of Central Food Technological Research Institute, 5. pp. 11-16.

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Antioxidants control the oxidative deterioration of fruit and vegetable products. More important In this respect: are those which are synergists and mostly acidic in nature. Thiourea and ascorbic, sulphurous and citric acids have found Important uses in controlling the oxidative discolouration of cut fruits and vegetable$ during their preparation (or freezing, canning and dehydration. Thiourea, citric acid and sulphur dioxide are reported to act also as stabllb:ers of vitamin C. Propyl gallate, tocopherol and NDGA have been reported as specific inhibitors of peroxidase. Ascorbic acid has found a very wide application in the frozen fruit Industry against dlscolouration and off-flavour developments. Prefreezlng treat. ments employing sulphur dioxide in the form of sulphites have been found useful only in small concentrations of the chemicals. Colour and nutritive constituents of dried fruits and vegetables are retained satisfactorily by the use of sulphur dioxide and sulphites. The problems of discoloration and flavour losses in juices have been overcome to a great extent by the use of ascorbic acid and its isomers while citric acid has been reported to enhance the stability of natural colours. In canned products also, ascorbic acid and its Isomers prevent browning and development of oxidative rancidity in chips and nuts can he satisfactorily prevented and their stability improved by the use of a number of phenolic and other antioxidants.

Item Type: Article
Uncontrolled Keywords: antioxidants, oxidative deterioration, fruit, vegetable products
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2015 09:29
Last Modified: 03 Mar 2015 09:29
URI: http://ir.cftri.com/id/eprint/5264

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