Effects of controlled atmosphere on quality of minimally processed apple (cv. jonagored)
Controlled atmosphere (2% O2+ 4% to 12% CO2) 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...
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| Format: | article |
| Language: | eng |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/10400.14/6482 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6482 |
| Summary: | Controlled atmosphere (2% O2+ 4% to 12% CO2) 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 CO2 in the atmosphere was increased to 12% CO2. Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor. |
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