Open AccessQUALITY OF MINIMALLY PROCESSED APPLE SLICES USING DIFFERENT MODIFIED ATMOSPHERE CONDITIONS
Author(s) -
ANESE M.,
MANZANO M.,
NICOLI M.C.
Publication year - 1997
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1997.tb00479.x
Subject(s) - browning , carbon dioxide , chemistry , modified atmosphere , bacterial growth , nitrogen , food science , controlled atmosphere , nitrogen gas , shelf life , bacteria , biology , organic chemistry , genetics
Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide‐nitrogen atmospheres and stored at 4 and 20C up to 20 days. Changes in color and firmness and microbial growth were then evaluated at different storage times. The modified atmospheres (MAs) studied showed positive or negative effects on the quality retention of the packed apple slices depending on the indicator followed. Of the air packed samples, all the MAs studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth. Firmness decay, which was scarcely affected by MAs, was sufficiently reduced under refrigerated storage conditions. Carbon dioxide‐nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.