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EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED)
Author(s) -
ROCHA ADA MARGARIDA CORREIA NUNES,
MORAIS ALCINA MARIA MIRANDA BERNARDO DE
Publication year - 2000
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2000.tb00433.x
Subject(s) - modified atmosphere , controlled atmosphere , atmosphere (unit) , flavor , food science , chemistry , fructose , horticulture , shelf life , biology , meteorology , physics , organic chemistry
Controlled atmosphere (2% O 2 + 4% to 12% CO 2 ) storage was found to be advantageous over air storage in terms of overall preservation of fresh‐cut apple (cv. Jonagored). After 3 days, CA‐stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air‐stored cubes. In relation to color preservation this benefit was increased when CO 2 in the atmosphere was increased to 12% CO 2 . Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor.