Modelling changes in anthocyanins, total vitamin C, and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing

FRANCO VAN DE VELDE; ANDREA PIAGENTINI; DANIEL GÜEMES; MARÍA ÉLIDA PIROVANI

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2013 vol. 48 p. 954 - 961

0950-5423

The aim of the study was to quantify and model the retention of total anthocyanins (TAR),ascorbic acid (AAR) and total vitamin C (Vit C), and the colour changes of fresh-cut strawberries after washing disinfection with peracetic acid (PAA) at different concentrations (0 - 100 mg L-1), times (10 - 120 s) and temperatures (4 - 40°C). Two strawberry cultivars (Camarosa and Selva) were used. TAR (%) and AAR (%) were principally affected by PAA concentration and processing time in both cultivars. There was an approximately 90% Vit C retention at any condition in the experimental domain for Camarosa cultivar. However, in the case of Selva cultivar, total vitamin C retention and colour changes were affected by the processing variables.