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Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1878/
JOAFC-06-07
 
Title Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.
 
Creator Sreedhar, R. V.
Roohie, K.
Venkatachalam, L.
Narayan, M. S.
Bhagyalakshmi, N.
 
Subject 06 Preservation and Storage
10 Plants
 
Description With the aiming of reducing the curing period, effects of pretreatments on flavor formation in vanilla beans during accelerated curing at 38 degrees C for 40 days were studied. Moisture loss, change in texture, levels of flavoring compounds, and activities of relevant enzymes were compared among various pretreatments as well as the commercial sample. Use of naphthalene acetic acid (NAA; 5 mg/L) or Ethrel (1%) with blanching pretreatment resulted in 3-fold higher vanillin on the 10th day. Other flavoring compounds-vanillic acid, p-hydroxybenzoic acid, and p-hydroxybenzaldehyde-fluctuated greatly, showing no correlation with the pretreatments. Scarification of beans resulted in nearly 4- and 3.6-fold higher vanillin formations on the 10th day in NAA- and Ethrel-treated beans, respectively, as compared to control with a significant change in texture. When activities of major relevant enzymes were followed, addition of NAA or Ethrel helped to retain higher levels of cellulase throughout the curing period and higher levels of beta-glucosidase on the 20th day that correlated with higher vanillin content during curing and subsequent periods. Peroxidase, being highest throughout, did not correlate with the change in levels of major flavoring compounds. The pretreatment methods of the present study may find importance for realizing higher flavor formation in a shorter period because the major quality parameters were found to be comparable to those of a commercial sample.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1878/1/J._Agric._Food_Chem._2007%2C_55%2C_2947-2955.pdf
Sreedhar, R. V. and Roohie, K. and Venkatachalam, L. and Narayan, M. S. and Bhagyalakshmi, N. (2007) Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans. Journal of Agricultural and Food Chemistry, 55 (8). pp. 2947-55. ISSN 0021-8561