DATASET
Browning score.xlsx (32.56 kB)
DATASET
BROWNING RESULTS-LILIAN.xlsx (193.59 kB)
DOCUMENT
potato graphs.docx (995.48 kB)
DOCUMENT
apples graphs.docx (994.25 kB)
IMAGE
POTATO LAB 1.PNG (24.03 kB)
IMAGE
POTATO LAB.PNG (54.65 kB)
IMAGE
APPLES LAB 1.PNG (29.31 kB)
IMAGE
APPLES LAB.PNG (58.07 kB)
IMAGE
BI.PNG (54.55 kB)
IMAGE
DELTA E.PNG (61.52 kB)
DATASET
BCA.xlsx (8.12 kB)
DOCUMENT
LILIAN KAFUKO LCMS RESULTS.docx (791.51 kB)
DOCUMENT
MICROBIAL SCREENING AND ACTIVITY.docx (23.57 kB)
1/0
Carica Papaya extracts activity in minimally processed fresh produce
dataset
posted on 2022-07-04, 11:30 authored by Lilian KafukoLilian Kafuko, Prof Gyebi Duodu, Prof Eugenie Kayitesi, Ngwekazi MehlomakuluNgwekazi MehlomakuluData for indicating the effects of different treatments, (this include treatments with extracts) on the enzymatic browning fresh cut apples and potatoes that were stored at different temperatures for 5 days. The colour changes in terms of Lab values, Browning score and Browning Index were determined for the different treatments.
Liquid chromatography-mass spectrometry (LCMS) results show the indication of the bioactive compounds present within the Carica papaya extracts.
Microbial screening tests shows that the extracts were active against bacteria and not yeast strains. Additionally, the gram positive Listeria monocytogenes was more susceptible than gram positive Escherichia coli.
