CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE
Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and non-thermally treated products with the addition of sucrose. Therefore, to ensure safety and high v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Life Sciences in Lublin - Publishing House
2018-11-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/33 |
| _version_ | 1797394197897019392 |
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| author | Agnieszka Zawiślak Magdalena Michalczyk |
| author_facet | Agnieszka Zawiślak Magdalena Michalczyk |
| author_sort | Agnieszka Zawiślak |
| collection | DOAJ |
| description |
Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and non-thermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures.
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| first_indexed | 2024-03-09T00:15:01Z |
| format | Article |
| id | doaj.art-45efde4b0b4e4c17858aae9b5823cedf |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:15:01Z |
| publishDate | 2018-11-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-45efde4b0b4e4c17858aae9b5823cedf2023-12-12T07:58:15ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052018-11-0117510.24326/asphc.2018.5.15CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGEAgnieszka Zawiślak0Magdalena Michalczyk1Department of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 KrakowDepartment of Refrigeration and Food Concentrates, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and non-thermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/33Rosaceaesweetened preservecolorvitamin Cmicrobiological contamination |
| spellingShingle | Agnieszka Zawiślak Magdalena Michalczyk CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE Acta Scientiarum Polonorum: Hortorum Cultus Rosaceae sweetened preserve color vitamin C microbiological contamination |
| title | CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE |
| title_full | CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE |
| title_fullStr | CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE |
| title_full_unstemmed | CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE |
| title_short | CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (ROSA RUGOSA THUNB.) PETALS DURING STORAGE |
| title_sort | changes in quality indicators of minimally processed wrinkled rose rosa rugosa thunb petals during storage |
| topic | Rosaceae sweetened preserve color vitamin C microbiological contamination |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/33 |
| work_keys_str_mv | AT agnieszkazawislak changesinqualityindicatorsofminimallyprocessedwrinkledroserosarugosathunbpetalsduringstorage AT magdalenamichalczyk changesinqualityindicatorsofminimallyprocessedwrinkledroserosarugosathunbpetalsduringstorage |