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An ethanol biosensor can detect low-oxygen injury in modified atmosphere packages of fresh-cut produce.

Author(s) : SMYTH A. B., CHOWDARY TALASILA P., CAMERON A. C.

Type of article: Article

Summary

Improper package design or temperature abuse during handling may cause fruits and vegetables in modified-atmosphere packages to be exposed to low, injurious O2 levels associated with the production of fermentation volatiles, quality loss and eventually product breakdown. A simple and reliable technique to detect low-O2 injury in packaged products at an early stage would reduce the risk of supplying inferior or unsafe produce to the consumer. The formation of ethanol, a common product of fermentation, has been correlated with low-O2 injury. A commercial ethanol biosensor, composed of a chromagen and immobilized enzymes: alcohol oxidase and peroxidase, and available as a test strip, was tested for its suitability to detect low-O2 injury indirectly. Sensibility of the method as well as results obtained with cut lettuce, cut broccoli, cut cauliflower, schredded cabbage and cut carrots are described.

Details

  • Original title: An ethanol biosensor can detect low-oxygen injury in modified atmosphere packages of fresh-cut produce.
  • Record ID : 1999-3697
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 2
  • Publication date: 1999/02

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