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Effect of Postharvest Treatments on Amaranthus Betacyanin Degradation Evaluated by Visible/Near‐Infrared Spectroscopy
Author(s) -
Cai Y.Z.,
Corke H.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16090.x
Subject(s) - postharvest , moisture , chemistry , pigment , water content , degradation (telecommunications) , food science , horticulture , botany , biology , telecommunications , geotechnical engineering , organic chemistry , computer science , engineering
A visible/near‐infrared spectrophotometric method was developed for betacyanin and moisture content in Amaranthus samples. A standard error of prediction (SEP) of 0.25 mg/g for betacyanins ( r 2 = 0.97) and 2.18% for moisture ( r 2 = 0.99) was obtained on the validation sample set. Effect of 5 postharvest treatments on betacyanin degradation was assessed. Freeze‐drying and ‐18°C frozen storage gave over 97% pigment retention, compared to natural air (52.8%), solar drying (63.5%), air oven drying (61.9 to 83.1%), and 14°C storage (78.3%). Air‐drying gave the lowest degradation rate and longest half‐life among the solar and oven‐drying treatments for 8 h. Dried samples showed good pigment stability with 28.6 mo half‐life at 25°C.