This article was downloaded by: [ECU Libraries]

On: 10 October 2014, At: 02:24

Publisher: Taylor & Francis
Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House,
37-41 Mortimer Street, London W1T 3JH, UK

Drying Technology: An International Journal

Publication details, including instructions for authors and subscription information:
http://www.tandfonline.com/loi/ldrt20

The Effect of Enzymatic Treatment on Dried Vegetable

Color
a
Dorota Konopacka
a
Storage and Processing Department , Research Institute of Pomology and Floriculture ,
Skierniewice, Poland
Published online: 06 Feb 2007.

To cite this article: Dorota Konopacka (2006) The Effect of Enzymatic Treatment on Dried Vegetable Color, Drying Technology:
An International Journal, 24:9, 1173-1178, DOI: 10.1080/07373930600778460

To link to this article: http://dx.doi.org/10.1080/07373930600778460

PLEASE SCROLL DOWN FOR ARTICLE

Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained
in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no
representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the
Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and
are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and
should be independently verified with primary sources of information. Taylor and Francis shall not be liable for
any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever
or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of
the Content.

This article may be used for research, teaching, and private study purposes. Any substantial or systematic
reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any
form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http://
www.tandfonline.com/page/terms-and-conditions
 Drying Technology, 24: 1173–1178, 2006
Copyright # 2006 Taylor & Francis Group, LLC
ISSN: 0737-3937 print/1532-2300 online
DOI: 10.1080/07373930600778460

The Effect of Enzymatic Treatment on Dried Vegetable Color

Dorota Konopacka
Storage and Processing Department, Research Institute of Pomology and Floriculture,
Skierniewice, Poland

could be helpful for quality improvement of dehydrated

The usefulness of enzymatic treatment for improving dried
vegetable color was checked using carrot and pumpkin as experi-
mental material. The color differences were expressed using the
L
, a
, b
chroma and hue values. For selected samples, color
Downloaded by [ECU Libraries] at 02:24 10 October 2014
fruit and vegetable have been already conducted,[12–14]
but concerning mainly osmotic treatment. The probable
reason why evidence for using enzymatic treatment before
drying plant material had not been found was that in tra-

attractiveness was also assessed by ranking method. The results

show positive influence of enzymatic treatment on dried carrot
and pumpkin color retention. The best effects of improving color
of dried material were obtained for Panzym SMASH XXL (for
both species) and Rohament CL (for pumpkin). The positive
influence of enzymatic treatment on attractiveness of dried carrot
color enlarged during storage.
Keywords Carrot; Color attractiveness; Color retention; Con-
vective drying; Pumpkin
ditional approaches the enzymatic preparations are applied
in very small concentration during long time, usually at
higher temperature, which results in leakage of nutrition-
ally valuable compounds. The idea of the presented work
was to assess whether short time treatment of highly con-
centrated enzyme preparations can influence the color
attribute, which in case of drying of high-carotenoids vege-
tables can be taken as a measure of carotene retention.

MATERIALS AND METHODS

INTRODUCTION
As experimental material, carrot, Laguna, and pump-
One of the major problems in convection drying of plant
kin, Bambino, were chosen. Vegetables were obtained from
material is the unfavorable changes in color. They are
commercial plantations and were stored in a cold room
usually associated with flavor deterioration and decrease
(0.5–2C, 80% RH) from harvest up to processing date,
of nutritive value.[1–5]
maximum for 6 weeks pumpkin and for 16 weeks carrot.
Consumers intuitively select the product with more
The enzymes for the experiment were selected out of
attractive color, which is justified by experiments indicating
commercial products offered for fruit and vegetable proces-
that loss of color characterizing raw material is connected
sing industry, taking into consideration their activity
with the loss of biological activity of components building
against specific components of tissue structure. Panzym
this color.[6–8] For instance, color intensity of dried carrot
SMASH XXL, Panzym MK (BEGEROW, Sandomierz,
is correlated with retention of a and b-carotenes.[4,9,10]
Poland), Rohament CL, Rohament PL, and Rohapect
According to Skrede et al.,[2] instrumental measurement
PTE (AB Enzymes, Sieradz, Poland) were chosen. The
of hue dried carrot chips color can be used instead of
rough characteristics of particular enzyme preparations
chemical analysis of carotene content and may serve a
activity are given below: Panzym SMASH XXL, a pectinase
guarantee for the carotene content of the product.
with almost exclusive pectin lyase activity; Panzym MK,
Despite consumers’ strong preferences to product with
pectolytic properties combined with amylase, cellulase,
nice intensive color, their approval for chemical preserva-
and hemicellulase activity; Rohament CL, cellulytic pro
tions is less and less. One alternative for food chemical
perties, the enzyme hydrolysis non-pectin polysaccharides,
treatments is biotechnological methods, considered as safe
such as cellulose, rhamnogalacturonan, glucans and
for human and environmentally friendly.[11] The research in
xylanes; Rohament PL, pectolytic properties with almost
new food technology areas where enzymatic treatment
exclusive polygalacturonase activity; and Rohapect PTE,
characterized mainly by specific pectintranseliminase or
Correspondence: Dorota Konopacka, Storage and Processing
Department, Research Institute of Pomology and Floriculture, endopectin lyase activity.
Pomologiczna 18, 96-100 Skierniewice, Poland; E-mail: dkonop@ Raw material was peeled and cut into cubes (10 
insad.pl 10 mm) or sliced (1.2–2.2 mm) and then treated with enzyme

1173
 1174 KONOPACKA
preparations diluted to 2.0% with water for 2 min at 20C.
In order to obtain dried product of high attractiveness,
especially as a ready-to-eat product, in some experimental
combinations the enzymatic treatment was combined with
immersing slices in sucrose solution (11% sucrose, 0.25%
citric acid, and 0.25% ascorbic acid, 2 min, 20C). For each
experimental combination control without enzymatic
treatment was prepared. Cubes were dried convectively
(70C, 2 m=s) or freeze dried (condenser temperature
55C, vacuum 4102 bar at 20C), while slices were only
dried convectively (2.2 mm, 70C, 2 m=s, and 1.2 mm, 85C,
4 m=s). The final moisture content was about 10% for air-
dried cubes and below 3% for slices and freeze-dried cubes.
Dried material was stored in glass jars in darkness
at ambient temperature. The analyses were done just after
processing and after storage (16 weeks for pumpkin and
6 weeks for carrot).
Color of investigated material was measured with spec-
Downloaded by [ECU Libraries] at 02:24 10 October 2014
trophotometer (Minolta CM-2600d), equipped with a D65
illuminant, 10 observer optical position, and 3-mm
measurement aperture. For each combination color, at
least 15 samples were determined. For carrot slices, color
of phloem (the external tissue) was measured. The results
were expressed using the directly measured parameters:
L
(lightness=darkness), a
(red=green), b
(yellow=blue),
and calculated parameters: C
(chroma, related to color
saturation, vivid=dull) and h (hue, angle indicating shift
from red (0) to yellow (90)).
For selected batches of samples, color attractiveness was
additionally assessed by sensory panel using ranking
method,[15] where at least 10 assessors were asked to order
3 to 6 samples according to color attractiveness. Samples of
dried material (about 50 mL) were closed in small jars of
white-glass (150 mL) and presented to assessors at illumi-
nation of 6500 K.
Data of instrumental color measurements were analyzed
using ANOVA of STATISTICA (Stat Soft Inc., Tulsa,
OK). Differences between means were established using
Duncan’s multiple range test at a ¼ 0.05. The ranking scores
of sensory assessment were interpreted according to Kramer
test a ¼ 0.05.[16]
RESULTS
Carrot Slices
The effect of enzymatic treatment on color of dried car-
rot slices is shown in Fig. 1. As compared to raw material,
drying influenced the particular color parameters, but the
effect depends on enzymatic preparation used for the pre-
treatment. The loss of red pigment (a
value decrease)
was observed only for slices dried without enzymatic pre-
treatment. All (treated and untreated) slices showed shift
of color toward yellow (hue increase), which for treated
slices was a result of general increase of b
value but for
FIG. 1. The effect of enzymatic treatment on retention of color of dried
carrot slices in comparison to raw material color. For particular parameter,
means followed by different letters are statistically different at p  0.05.
untreated once was the result of a
decrease. Among inves-
tigated enzymatic preparations, Panzym SMASH XXL
and Panzym MK caused significant increase of chroma
of dried slices, which made their color more vivid than
for raw material or for other dried combinations.
The positive effect of enzymatic treatment on colour
retention of dried carrot remained after 6 weeks of storage
(Table 1). After this period the lightness of dried slices
generally increased (with exception of Rohament PL and
Rohapect PTE mixture), but only for Panzym MK and
Rohament PL the changes were significant. The a
values
varied, but not significantly, whereas b
values distinctly
decreased. Also saturation of color of observed batches
generally diminished and hue angle shifted toward red.
The changes of b
and C
were significant for two combi-
nations (first sample untreated and second treated with
Rohament CL). It could be the reason why only in these
cases attractiveness of color assessed by sensory panel
was very low. For sample set described in Table 1, slices
treated with Panzym SMASH XXL were indicated as the
most attractive, whereas the untreated ones as the worst
(p  0.05).
Ready-to-Eat Carrot Chips
Looking for novel technologies that could be helpful for
increase of vegetable consumption (especially that of high
biological activity; for instance, carrot or pumpkin rich in
carotenes),[2] the experimental batches of ready-to-eat dried
carrot chips were produced. The enzymatic preparations
revealing high activity against cellulose were chosen in
the aim of influencing not only color but also tenderizing
the dried snacks texture. In this experiment, very thin slices
(1.2 mm) were first soaked in enzymes solutions and then in
osmotic bath. In Table 2, the results for color of obtained
product are given, but in relation to their quality after
 EFFECT OF ENZYMATIC TREATMENT ON DRIED VEGETABLE COLOR 1175

TABLE 1
The instrumental and sensory assessment of color of dried carrot slices after 6 weeks of storage
Panzym Panzym Rohament Rohament Roham.PL þ
Untreated SMASH XXL MK CL PL Rohap. PTE
L
53.6 (1.3) 52.0 (3.6) 47.9 (5.8) 55.9 (2.2) 55.6 (4.9) 51.3 (1.2)
a
24.7 (0.4) 28.8 (1.4) 34.0 (1.6) 25.7 (1.1) 25.5 (0.3) 26.9 (1.3)
b
33.3 (6.8) 53.4 (2.7) 66.6 (0.4) 40.2 (7.8) 38.3 (7.0) 45.7 (1.0)
C
41.6 (5.4) 60.9 (1.7) 74.9 (0.4) 48.0 (7.3) 46.2 (6.2) 53.2 (1.4)
h 53.3 (5.5) 60.7 (2.8) 62.8 (1.4) 56.9 (3.1) 55.9 (3.9) 59.1 (0.6)
Rank sums

18 54 43 26 37 34



The higher rank sums response the higher color attractiveness; in case of 10 assessors and 6 samples, sample is considered signifi-
cantly different from others if ranking sum is out of range 26– 44 (p  0.05).[16]
In brackets the changes in comparison to dried material just after production are given. Values in bold are statistically significant at
p  0.05.

6 weeks of storage, when they were subjected to sensory attractive in appearance than these only soaking in sucrose
analysis. Analogous to previously described slices, carrot solution (Table 2).
Downloaded by [ECU Libraries] at 02:24 10 October 2014

chips dried without any pretreatment were characterized

with the higher lightness and lower a
, b
, C
, and h
parameters as compared to those treated enzymatically.
Chips treated only in sucrose solution were characterized
with color parameters closer to that treated with enzymes;
however, they had lower chroma (less vivid) and hue values
(shift toward red). Adding on pretreatment, the step of
soaking in enzyme solution before osmotic treatment,
caused interesting changes in color parameters after 6
weeks of storage. For both Panzym SMASH XXL and
Rohament CL, b
, C
, and h values increased during sto-
rage period, which was not observed in previous experi-
ments. Opposite to changes of color parameters of chips
untreated and treated only with sucrose, they became more
yellow and vivid. The observed differences in color of car-
rot chips obtained with and without enzymatic treatment
enlarged during storage. Carrot chips treated with Panzyn
SMASH XXL were indicated as significantly more
Pumpkin Cubes
In Fig. 2, the effect of enzymatic treatment on color
retention of pumpkin is put together for processing and
storage stages. Due to this complex picture the comprehen-
sive presentation of the color changes directions is possible.
The first column relates to raw material and pumpkin
cubes just after soaking in enzyme solutions, the next col-
umns regard to dried material. In the second and the third
column, instead of raw material, results for dried untreated
pumpkin cubes are given.
Although the time of soaking raw material in enzyme
solutions was very short (2 min), and just after treatment
only slight effects on color parameters of treated cubes
were observed, the drying process differentiated the pro-
ducts’ color significantly. Similarly as for carrot slices,
the effect of enzymatic treatment depended on kind of used
preparations. For example, Rohament PL gave the dried

TABLE 2
The instrumental and sensory assessment of color of dried ready-to-eat carrot chips after 6 weeks of storage
Soaking in 11% sucrose syrup
Enzymatic treatment
Dried without
any preatreatment No enzymatic treatment Panzym SMASH XXL Rohament CL


L 57.7 (5.5) 44.1 (4.8) 40.6 (0.1) 38.9 (0.2)
a
18.7 (0.3) 26.3 (1.1) 27.0 (2.6) 28.7 (3.5)
b
27.8 (2.3) 30.9 (2.7) 50.9 (4.9) 49.8 (8.2)
C
33.6 (2.1) 40.8 (2.7) 57.7 (2.9) 57.4 (5.0)
h 56.1 (1.6) 49.0 (1.6) 61.9 (4.7) 60.1 (7.6)
Rank sums

— 10 29 21



The higher rank sums response the higher color attractiveness; in case of 10 assessors and 3 samples, sample is considered
significantly different from others if ranking sum is out of range 16–24 (p  0.05).[16]
In brackets the changes in comparison to dried material just after production are given. Values in bold are statistically significant
at p  0.05.
 1176
Downloaded by [ECU Libraries] at 02:24 10 October 2014
FIG. 2. The effect of enzymatic treatment on color changes of dried
pumpkin cubes during processing and after 16 weeks of storage.
cubes the highest lightness, Rohament CL made the b
and
C
values significantly higher (cubes of more yellow and
vivid color), and a mixture of Rohament PL and Rohapect
PTE caused high hue level of dried cubes. Unfortunately,
there is lack of regular sensory assessment of samples for
that stages, but it was noticed in experiment daily report that
the most attractive color had pumpkin treated with
Rohament CL and Panzym SMASH XXL. After 16 weeks
of storage, the variation for lightness, a
(red), and h values
increased between batches. The b
values (yellow) generally
decreased for all enzymatically treated batches but the most
significant drop was observed for Rohament CL. Further-
more, for all treated batches, chroma diminished in contrast
TABLE 3
Sensory assessment of attractiveness of color dried pumpkin cubes, points
Treated with enzymatic preparations
Panzym SMASH XXL Panzym MK


Rank sums 34 20


The higher rank sums response the higher color attractiveness; in case of 10 assessors and 5 samples, sample is considered significantly
different from others if ranking sum is out of range 23–37 (p  0.05).[16] Values in bold indicate samples different from the others.
KONOPACKA
to untreated cubes for which the chroma slightly increased.
These changes caused reduction of visible differences
between treated and untreated batches.
The results of sensory assessment of colour attractive-
ness of batches treated with enzymes are given in Table 3.
The most attractive cubes were those treated with Roha-
ment PL, and it corresponded to the highest chroma
among this set of samples. The color of pumpkin treated
with Panzym MK was assessed significantly worse, as in
turn it had the lowest chroma value. The highest and low-
est color appreciation correspond also to the highest and
lowest lightness among considered samples (Fig. 2, right
column).
Freeze-Dried Carrot and Pumpkin Cubes
The influence of enzymatic treatment on color retention
of freeze-dried carrot and pumpkin was checked for Pan-
zym SMASH XXL, which was the most effective during
air drying. Results of instrumental colour measurement
are shown in Table 4.
In case of carrot, enzymatic treatment before freeze-
drying significantly influenced each of the examined color
parameters (p  0.05). Cubes treated with Panzym SMASH
XXL were characterized with higher a
(red) and b
(yellow)
values, which resulted in higher chroma, besides their color
shifted toward yellow (higher hue), and their had higher
lightness. For pumpkin the effect of enzymatic treatment
was significant only for a
, b
, and C
values; however, just
increase of these parameters was in favor of better attract-
iveness of color as perceived by consumers.
DISCUSSION
The enzymatic pretreatment before drying significantly
influenced the attractiveness of color of final products for
both investigated species. Among investigated enzyme pre-
parations, Panzym SMASH XXL and Rohament CL were
found as the most effective ones. According to technical
information of BEGEROW, Panzym SMASH XXL
enzyme preparation is mainly of pectinase activity and is
able to hydrolyze soluble or insoluble pectic substances
as well as other polysaccharides present in the cell wall of
plant tissue. For both investigated species, application of
this preparation caused the highest color retention. For
Rohament CL Rohament PL Roham.PL þ Rohap. PTE
41 46 29
 EFFECT OF ENZYMATIC TREATMENT ON DRIED VEGETABLE COLOR
TABLE 4
The effect of enzymatic treatment on color of freeze-dried
vegetable cubes
Dried material L
a
b
C
h room temperature change their flesh color from dark yellow
Carrot
Untreated 67.3 a 31.6 a 38.8 a 50.1 a 50.8 a
P. SMASH XXL 69.6 b 33.9 b 43.5 b 55.2 b 52.0 b
Pumpkin
Untreated 77.2 a 14.3 a 48.5 a 50.6 a 73.5 b
P. SMASH XXL 77.8 a 15.4 b 53.8 b 56.0 b 74.1 b
Means within columns for group followed by different letters
are significantly different at p  0.05.
Rohament CL (AB Enzymes), revealing mainly cellulase
activity positive effect of very good color retention was
noticed only for pumpkin.
Downloaded by [ECU Libraries] at 02:24 10 October 2014
The observed higher red and yellow pigment expression
in treated batches in comparison to untreated ones is con-
nected with disruption of cell wall. The carotenoids are very
hydrophobic and are normally associated with the lipid
structure of the subcellular organelles.[17] Mild maceration
of raw material that took place during the short soaking
operation (low temperature, high concentration, short time)
probably causes superficial decomposition of cell wall mate-
rials and releases the carotenoids in chloroplasts and in cell
fluids.[7] The amount of released carotenoids (noticeable as
the color differences) depended on the kind of used enzy-
matic preparations (Table 1, Fig. 2) and was connected with
their specific activity. Usually, the disintegration of cell
structure (for example, cutting fresh plant tissue) accelerates
metabolic transformations, leading to undesirable color
and flavor changes,[17] but it was not observed for investi-
gated combinations treated with enzymes.
According to Cinar,[7] carotenoid pigments extracted
from carrot tissue with pectinase and cellulase enzymes have
much higher stability than the solvent-extracted samples.
The reason is that the carotenoids released from cellular
structure by pectinase and cellulase action are still bound
to proteins, so they keep their natural state, which provides
stability of the highly unsaturated pigment structure and the
color remains more stable during storage. This phenomena
can explain why the differences in color observed for dried
carrot products obtained with and without enzymatic treat-
ment enlarged during storage (Tables 1 and 2).
Another tendency in color changes was observed for
pumpkin, where the positive effect of enzymatic treatment
was clearly visible just after processing and had been dimin-
ishing during storage. For all treated batches, chroma
diminished within 16 weeks of storage in contrast to
untreated cubes, for which the chroma and hue slightly
increased (Fig. 2). The reason for increase of color intensity
observed for untreated batches is difficult to explain but may
1177
be connected with the strong genetic tendencies of pumpkin
(Cucurbita maxima Duch) to transformation of carotenoids
after harvest. For example, whole fresh pumpkin stored in
into redder, which is accompanied with highly significant
increase of b-carotene content.[18]
Another interesting result was found for ready-to-eat
dried carrot chips. For this product, combined effect of
enzymatic pretreatment followed by soaking in sucrose sol-
ution do not only prevented the color losses but also caused
slight chroma and hue increase during 6 weeks of storage
(Table 2). It is well known that using heavy sucrose sol-
ution before drying protects fruit pieces from exposure to
oxygen and it lasts during storage.[18] As it could be
expected, retention of color of carrot chips dipped in light
sucrose and citric and ascorbic acid solution was much bet-
ter than for untreated batch. Using the same operation
after enzymatic maceration of thin carrot slices (which
probably caused extracting the stable carotene pigments
on chips surface) resulted in excellent color retention of
both dried and stored products, which was also confirmed
by sensory assessment. According to the literature, high
level of retained hue color proves good carotenes retention
in dried carrot products.[2,7] The obtained ready-to-eat
dried carrot chips characterized with nice attractive color,
obtained by enzymatic extraction of stable carotene pig-
ments, can be an interesting proposal for consumer as a
snack of high nutritive value.
CONCLUSIONS
The results show positive influence of enzymatic treat-
ment on dried pumpkin and carrot color retention. The best
effects of improving color of dried material for both inves-
tigated species were obtained for using Panzym SMASH
XXL, revealing mainly pectinase activity. The results of
ranking of color attractiveness of obtained dried products
confirmed usefulness of enzymatic treatment as a tool for
improving dried product appearance.
The positive influence of enzymatic treatment on pump-
kin color was the most evident just after drying. In the case
of carrot, the observed differences in color of dried products
obtained with and without enzymatic treatment enlarged
during storage.
In case of thin carrot slices, using the combined process
of enzymatic pretreatment and soaking in light sucrose sol-
ution before convective drying resulted in excellent color
retention of both dried and stored products, which was
confirmed by sensory assessment.
ACKNOWLEDGEMENT
Research supported by the Ministry of Science and
Information Society Technologies (Grant No 2 P06T
072 26).
 1178 KONOPACKA

REFERENCES 10. Wagner, L.A.; Warthesen, J.J. Stability of spray-dried encap-

sulated carrot carotenes. Journal of Food Science 1995, 60,
1. Mazza, G. Dehydration of carrots. Effects of pre-drying treatment on
1048–1053.
moisture transport and product quality. Journal of Food Technology
11. Ros Garcia, J.M. Improvement of food quality through food
1983, 18, 113–123.
enzymes technology development. EOLFP6 2002. FOODZYMES,
2. Skrede, G.; Nilson, A.; Baardseth, P.; Rosenfeld, H.J.; Enersen, G.;
http:==eoi.cordis.lu=dsp details.cfm?ID ¼ 28580 (accessed on 15
Slinde, E. Evaluation of carrot varieties for production of deep fried
January 2006).
carrot chips—III. Carotenoids. Food Research International 1997, 30,
12. Anonymus. Keep fruit in good shape with NovoShape. BioTimes
73–81.
1999, 3, 3.
3. Krokida, M.K.; Tsami, E.; Maroulis, Z.B. Kinetics of color changes
13. Sitkiewicz, I. The effect of enzymatic treatment on the effectiveness
during drying of some fruits and vegetable. Drying Technology
of osmotic dehydration and the mechanical properties of the osmo-
1998, 16, 667–685.
dehydrated strawberries. In: Food Technology and Consumer
4. Abonyi, B.I.; Feng, H.; Tang, J.; Edwards, C.G.; Chew, B.P.; Mattin-
Preferences—Proccedings of XXXII Scientific Session of KTiChŻ
son, D.S.; Fellman, J.K. Quality retention in strawberry and carrot
PAN; Haber, T., Porzucek, H., Eds.; September 6–7, 2001, Warsaw
purees dried with Refractance WindowTM System. Journal of Food
(in Polish).
Science 2002, 67, 1051–1056.
14. Waliszewski, K.N.; Corzo, C.; Pardio, V.T.; Garcia, M.A. Effect of
5. Perera, C.O. Selected quality attributes of dried foods. Drying Tech-
proteolytic enzymes on color changes in banana chips during osmotic
nology 2005, 23, 717–730.
dehydration. Drying Technology 1999, 17, 947–954.
6. Azevedo-Meleiro, C.H.; Rodriguez-Amaya, D.B. Confirmation of the
15. Piggott, J.R. Sensory Analysis of Foods; Elsevier Applied Science:
identity of the carotenoids of tropical fruits by HPLC-DAD and HPLC-
London, 1988.
MS. Journal of Food Composition and Analysis 2004, 17, 385–396.
16. Kramer, A. Revised tables for determining significance of differences.
7. Cinar, I. Carotenoid pigment loss of freeze-dried plant samples under
Food Technology 1963, 17, 124–125.
Downloaded by [ECU Libraries] at 02:24 10 October 2014

different storage conditions. Lebensm.-Wiss. u.-Technol, 2004, 37,

17. Southon, S.; Faulks, R. Health benefits of increased fruit and veg-
363–367.
etable consumption. In: Fruit and Vegetable Processing; Jongen, W.,
8. Cui, Z.W.; Xu, S.Y.; Sun, D.W. Effect of microwave-vacuum drying
Ed.; Woodhead Publishing, Ltd.: Cambridge, 2002; 5–21.
on the carotenoids retention of carrot slices and chlorophyll retention
18. Chavasit, V.; Pisaphab R.; Sungpuag, P.; Jittinandana, S.; Wasantwi-
of Chinese chile leaves. Drying Technology 2004, 22, 563–575.
sut, E. Changes in b-carotene and vitamin A contant of vitamin A-rich
9. Lin, T.M.; Durance, T.; Scaman, C.H. Characterization of vacuum
foods in Thailand during preservation and storage. Journal of Food
microwave, air and freeze dried carrot slices. Food Research Inter-
Science 2002, 67, 375–379.
national 1998, 31, 111–117.