Enzymatic Browning

make OF DISINFECTANTS AND ANTI-BROWNING AGENTS ON THE SHELF-LIFE OF cauliflower FLORETS A Thesis presented to the efficacy of California Polytechnic State University, San Luis Obispo In Partial fulfillment of the Requirements for the Degree Master of Science in Agriculture, with Specialization in Crop Science by Joel David Harris stately 2011 © 2011 Joel David Harris ALL RIGHTS close ii  mission penisSHIP gentle: EFFECTS OF DISINFECTANTS AND ANTIBROWNING AGENTS ON THE SHELF-LIFE OF CAULIFLOWER FLORETS AUTHOR: Joel David Harris DATE SUBMITTED: August 2011 COMMITTEE CHAIR: J. Wyatt Brown, PhD COMMITTEE MEMBER: Brian C. Hampson, PhD COMMITTEE MEMBER: Jeffrey C. Wong, PhD iii ABSTRACT EFFECTS OF DISINFECTANTS AND ANTI-BROWNING AGENTS ON THE SHELF-LIFE OF CAULIFLOWER FLORETS Joel David Harris Currently, when cauliflower florets be packed in a MA package, they can detain 8 to 10 days at 7.2ºC. The goal of this question was to develop a prepackaging methodology that could extend shelf-life of cauliflower florets to at least 14 days at 7.2ºC.

Various methodologies were utilize to treat the cauliflower florets, utilizing six GRAS (generally recognized as safe) chemicals and include various combinations, concentrations, and make times. Chemicals included gaseous ozone, calcium chloride, citric acid, ascorbic acid, chlorine dioxide and sodium hypochlorite. The combination of 250 ppm ascorbic acid and 500 ppm citric acid pre-wash (30 seconds) and a 100 ppm hypochlorite wash (30 seconds, with pH familiarized to 6.5) proved to importan tly reduce overall floret toasting that deve! lops in computer memory but did not reduce levels equal for it to be considered a commercially viable method. Further studies should research the synergistic effects of combining enzymatic browning inhibitor treatments with microbial browning inhibitor treatments. iv ACKNOWLEDGMENTS First and foremost, I would like to thank Dr. Wyatt...If you sine qua non to redeem a full essay, order it on our website: OrderCustomPaper.com

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