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Investigation of the biochemical basis of browning during the storage of sultanas

Frank, Damian (2002) Investigation of the biochemical basis of browning during the storage of sultanas. PhD thesis, Victoria University of Technology.

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High quality Australian sultanas are marketed largely on the basis of their light-golden colour and soft skins. Significant browning occurs in sultanas during storage and shipping, which seriously degrades sultana colour as well as overall quality. Whilst the cause of sultana browning during drying has been attributed to polyphenol oxidase (PPO) mediated oxidation of sultana phenolic substrates, the browning which occurs during sultana storage is less well-defined. The occurrence of non-enzymatic Maillard reactions has been suggested by a number of researchers, yet there has been no specific research conducted to elucidate these reactions in sultanas. In this thesis, PPO mediated browning, non-enzymatic Maillard reactions and, to a limited extent, lipid oxidation reactions were examined in two long-term storage trials.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: Raisins, Storage, Diseases, maillard reaction, sultanas, discolouration, polyphenol oxidase, lipid oxidation reactions
Subjects: FOR Classification > 0305 Organic Chemistry
FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 12 Jul 2010 06:08
Last Modified: 23 May 2013 16:43
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