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Changes in sensory quality of sterile cantaloupe dice stored on controlled atmospheres.

Author(s) : O'CONNOR-SHAW R. E., ROBERTS R., FORD A. L., NOTTINGHAM S. M.

Type of article: Article

Summary

Diced cantaloupe flesh that was microbiologically sterile was prepared to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5 deg C. Acceptable product up to 28 days was obtained for three treatments: 6% CO2 and 6% O2, 9.5% CO2 and 3.5% O2, and 15% CO2 and 6% O2. Overall treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concentration) caused significant deterioration in sensory characteristics.

Details

  • Original title: Changes in sensory quality of sterile cantaloupe dice stored on controlled atmospheres.
  • Record ID : 1997-1571
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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