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THE EFFECT of ETHYLENE DIAMINE TETRACETIC ACID ON PRESERVING the COLOR of an AVOCADO PUREE
Author(s) -
PARDO MARIA ELENA SANCHEZ,
MORENO ALICIA ORTIZ,
ALVAREZ LIDIA DORANTES
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00171.x
Subject(s) - pheophytin , ethylene diamine , chemistry , food science , ethylene , color difference , horticulture , nuclear chemistry , biochemistry , photosynthesis , biology , catalysis , photosystem ii , filter (signal processing) , computer science , computer vision
In this work, the effect of ethylene diamine tetracetic acid (EDTA) is evaluated as a potential additive to preserve the green color of avocado purees. Four batches of avocado purees were made, adding different concentrations of EDTA. Evaluation of color, chlorophylls, pheophytins as well as microbiological and sensory analysis were carried out during six months of storage. Results show that the addition of EDTA to the avocado purees in concentrations from 300 to 350 ppm, preserve better the green color and disminished pheophytin content as compared with purees without EDTA and 250 ppm of same, kept under refrigeration at 2–4°C.