Postharvest processing of Undaria pinnatifida: Effect of blanching and salting parameters on the quality of yudoshi-enzo wakame

Abstract

This study explores the effects of postharvest processing parameters, including blanching temperature, blanching time, and salt concentration, on the quality of wakame (Undaria pinnatifida). Using Response Surface Methodology (RSM), the study aimed to optimize these parameters to enhance the texture (breaking strength) and color of yudoshi-enzo wakame. The results showed that low blanching temperatures (≤ 75 °C) and short blanching times (≤ 120 s) were most effective in achieving an intense green color and in preserving a desirable texture for wakame-type seaweed. In contrast, variations in salt concentration (between 20 % and 40 %) did not significantly affect the quality attributes assessed.These findings emphasize the importance of optimizing blanching conditions for maintaining the desired quality of wakame, offering practical insights for the food industry. By adjusting blanching parameters, producers can ensure higher quality and more consistent products during processing. Additionally, these results suggest that blanching, rather than salting, plays a more critical role in preserving both the texture and color of wakame, contributing to improved postharvest processing techniques and the overall value of this seaweed in the food market.