Opara Umezuruike Linus, Caleb Oluwafemi J, Uchechukwu-Agua Amarachi D
Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Food Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.
Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Dept. of Horticultural Science, Faculty of AgriSciences, Stellenbosch Univ, Private Bag X1, Stellenbosch, 7602, South Africa.
J Food Sci. 2016 Feb;81(2):C324-31. doi: 10.1111/1750-3841.13199. Epub 2015 Dec 31.
The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 ± 2 °C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (∆E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 ± 0.42) for cv. "TME 419ˮ and (4.1 ± 0.87) for cv. "UMUCASS 36ˮ at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 ± 0.02 and 2.0 ± 0.05 μg/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 ± 0.03 and 3.4 ± 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.
研究了包装材料（塑料桶、低密度聚乙烯[LDPE]袋和纸袋）对2个木薯品种（TME 419和UMUCASS 36）在23±2°C和60%相对湿度（RH）下储存12周的面粉品质特性的影响。每隔4周对每种包装类型的木薯粉进行近似成分、理化性质和微生物生长评估。两个木薯粉品种的总色差（∆E）均随储存时间增加。在第12周结束时，包装在塑料桶中的“TME 419”品种面粉颜色变化最小（3.2±0.42），“UMUCASS 36”品种面粉颜色变化最小（4.1±0.87）。所有处理的总类胡萝卜素均减少，储存12周后，包装在塑料桶中的面粉中总类胡萝卜素保留率最高（1.7±0.02和2.0±0.05μg/mL）。然而，纸袋包装的木薯粉中需氧嗜温菌总数和真菌的微生物计数最低，分别为3.4±0.03和3.4±0.08 log cfu/g。
