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Modified atmosphere packaging of Fuerte avocado halves.

Author(s) : GERDES D. L., PARRINO-LOWE V.

Type of article: Article

Summary

Fuerte (Persia Americana Mill.) avocado halves were packaged in nylon polyethylene laminate bags with air, vacuum, or a commercial gas mix (5% CO, 15% O2, 80% CO2), and stored at 7.2 deg C for 21 days. All samples experienced mesocarp browning during storage which is typically associated with polyphenol oxidase activity. The treated halves were firmer than fresh fruit. Due to the low microbiological counts it was concluded that the mesocarp browning was due to non-microbial enzymatic activity.

Details

  • Original title: Modified atmosphere packaging of Fuerte avocado halves.
  • Record ID : 1995-3586
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 1
  • Publication date: 1995

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