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Sensory quality and internal atmosphere of fresh‐cut Golden Delicious apples
Author(s) -
SolivaFortuny Robert C.,
RicartColl Marc,
MartínBelloso Olga
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00934.x
Subject(s) - modified atmosphere , shelf life , ascorbic acid , food science , horticulture , chemistry , ethylene , cold storage , controlled atmosphere , respiration , botany , biology , biochemistry , catalysis
Summary The sensory shelf‐life of Golden Delicious fresh‐cut apples, dipped in 10 g L −1 ascorbic acid and 5 g L −1 calcium chloride and packaged under different modified atmosphere conditions, was assessed throughout refrigerated storage. An initial atmosphere of 0 kPa O 2 and plastic packages of an O 2 permeability of 15 cm 3 m −2 bar −1 day −1 were very effective in preserving the initial colour and firmness of apple cubes during at least 3 weeks of storage. These conditions resulted in increased respiration coefficients, which curbed the product consumer acceptance beyond the second week of storage. However, reduced ethylene and CO 2 production limited the appearance of fermentative metabolites during this period.