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Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored).

Author(s) : ROCHA A. M. C. N., MORAIS A. M. M. B. de

Type of article: Article

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. After 3 days, controlled-atmosphere stored apple cubes were firmer, showed better colour and higher content of fructose and soluble solids content than air-stored cubes. No advantage was found over air storage in relation to sensory evaluation of firmness and flavour, but colour preservation was better, mainly with 12% CO2.

Details

  • Original title: Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored).
  • Record ID : 2003-1343
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 24 - n. 6
  • Publication date: 2000

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