Fresh vegetable and fruit slice pre

Fresh vegetable and fruit slice preparation and treatment
Bananas were peeled and sliced across at the thickness of 0.5 cm. The slice samples were
soaked in PSE and citric acid solution (pH 3.8) or distilled water for 5 min at room temperature. The
excess liquid was drained, and then the slice samples were stored at 5oC for 24 hrs. The color values
(L*, a* and b*) were evaluated at 0, 0.5, 1, 2, 3, 6, 12 and 24 hr(s) during storage and the browning
values were calculated as described above.
Statistical analysis
The SPSS statistical analysis system was used for analysis of the data. Statistically significant
difference was assessed by one-way analysis of variance. Significant difference (p≤0.05) among
various treatments was detected by using Duncan’s multiple range tests.
Results and discussions
Effect of pineapple shell extracts on browning of vegetable and fruit puree
Browning values of banana, potato, mushroom and apple that blended with pineapple shell
extract (PSE) citric acid solution (pH 3.8) (PH) and distilled water (DW) that stored at 5°C for 24 hrs
are shown as in Fig.1. During storage for 1 hr, banana puree treated with PSE had slightly lower
browning values than that treated with PH but it had lower browning value than that treated with DW
(p≤0.05). Browning values of banana puree treated with PSE, PH and DW were 2.95, 3.04 and 4.27,
respectively. This indicated that PSE could reduce browning value in banana puree more effectively
than that of PH and DW. Potato puree treated with PSE did not have significantly higher browning
value than that treated with DW during storage for 2 hrs. After storage for 12 to 24 hrs, potato puree
treated with PSE had lower browning value than that treated with the others. Browning values of
mushroom puree treated with PSE, PH and DW were not significantly different during storage for 2
hrs. After storage for 12 to 24 hrs, mushroom puree treated with PSE had higher browning value than
that treated with the others. Apple puree treated with PSE had significantly higher browning value
than that treated with the others during storage for 24 hrs (p≤0.05).

ผลลัพธ์ (อังกฤษ) 2:

Fresh Vegetable and Fruit Slice Preparation and Treatment
Bananas were peeled and sliced ​​at the thickness of 0.5 cm Across. Slice the samples were
soaked in citric acid and PSE Solution (pH 3.8) for 5 min or distilled Water at Room Temperature. The
excess Liquid was drained, and then the samples were stored at 5oC Slice for 24 hrs. The Color values
​​(L *, a * ​​and B *) were evaluated at 0, 0.5, 1, 2, 3, 6, 12 and 24 HR (s) during Storage and the Browning
values ​​were calculated as described above.
Statistical Analysis
The. SPSS statistical analysis system was used for analysis of the data. Statistically significant
difference was Assessed by one-Way Analysis of variance. Significant difference (P≤0.05) among
Various treatments was detected by using Duncan's Range multiple tests.
Results and discussions
Effect of Pineapple Shell extracts of Vegetable and Fruit puree on Browning
Browning values ​​of Banana, potato, Mushroom and Apple that blended with Shell Pineapple
Extract. (PSE) citric acid Solution (pH 3.8) (PH) and distilled Water (DW) stored at 5 ° C for that 24 hrs
are as shown in Fig.1. During Storage for 1 HR, Banana puree treated with PSE had Slightly Lower
than that treated with PH values ​​Browning but it had Browning Value Lower than that treated with DW
(P≤0.05). Browning values ​​of Banana puree treated with PSE, PH and DW were 2.95, 4.27 and 3:04,
respectively. This indicated that PSE could Reduce Browning Value in Banana puree more effectively
than that of PH and DW. Potato puree treated with PSE did not have significantly higher Browning
Value than that treated with DW during Storage for 2 hrs. Storage for 12 to 24 hrs after, potato puree
treated with PSE had Browning Value Lower than that treated with the others. Browning values ​​of
Mushroom puree treated with PSE, PH and DW were not significantly different during Storage for 2
hrs. Storage for 12 to 24 hrs after, Mushroom puree treated with PSE had higher Browning Value than
that treated with the others. Apple puree treated with PSE had significantly higher Browning Value
than that treated with the others during Storage for 24 hrs (P≤0.05).