Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments
The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2022-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4704 |
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| author | Janan Hossein Zadeh Fikret Pazır |
| author_facet | Janan Hossein Zadeh Fikret Pazır |
| author_sort | Janan Hossein Zadeh |
| collection | DOAJ |
| description | The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three different concentrations (25, 50, and 75 ppm) and three different times (1, 3, and 5 min) were applied in all three washing processes. There weren’t statistically significant differences in objective (color and texture) and subjective (sensory) results in all three washing processes in terms of both concentration and time. Thus, it was determined that these processes did not have a negative effect on the quality of green leafy vegetables. |
| format | Article |
| id | doaj-art-981cc724b7b849ab95074caf480ea53c |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-08-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-981cc724b7b849ab95074caf480ea53c2025-08-20T03:20:39ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-08-011081491149510.24925/turjaf.v10i8.1491-1495.47042564Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant TreatmentsJanan Hossein Zadeh0Fikret Pazır1Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir 35040Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir 35040The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three different concentrations (25, 50, and 75 ppm) and three different times (1, 3, and 5 min) were applied in all three washing processes. There weren’t statistically significant differences in objective (color and texture) and subjective (sensory) results in all three washing processes in terms of both concentration and time. Thus, it was determined that these processes did not have a negative effect on the quality of green leafy vegetables.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4704arugulaqualityhydrogen peroxideeowsodium hypochlorite |
| spellingShingle | Janan Hossein Zadeh Fikret Pazır Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments Turkish Journal of Agriculture: Food Science and Technology arugula quality hydrogen peroxide eow sodium hypochlorite |
| title | Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments |
| title_full | Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments |
| title_fullStr | Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments |
| title_full_unstemmed | Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments |
| title_short | Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments |
| title_sort | investigation of changes in color and textural quality characteristics of arugula eruca vesicaria by disinfectant treatments |
| topic | arugula quality hydrogen peroxide eow sodium hypochlorite |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4704 |
| work_keys_str_mv | AT jananhosseinzadeh investigationofchangesincolorandtexturalqualitycharacteristicsofarugulaerucavesicariabydisinfectanttreatments AT fikretpazır investigationofchangesincolorandtexturalqualitycharacteristicsofarugulaerucavesicariabydisinfectanttreatments |