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Emballage sous atmosphère modifiée de poivrons à chair épaisse.

Envasado en atmósfera modificada de pimiento de carne gruesa.

Auteurs : ESCALONA V. H., AGUAYO E., ARTÉS F.

Type d'article : Article

Résumé

The effects of controlled and modified atmosphere (CA and MA) on the commercial quality of "Lamuyo" and "California" cvs red bell peppers over periods of 14 and 21 days at 5 and 8 °C were studied. The respiration rate and ethylene emission under air or CA (5 kPa O2 and 5 kPa CO2), as well as changes in gas composition, deformation, physiological disorders, decay and sensorial attributes (appearance, flavour and texture) under MA were evaluated. At 18 °C in air the respiration rate of "Lamuyo" bell peppers was 15 to 22 mg CO2 kg-1h-1 and under CA 10 to 15 mg CO2 kg-1h-1. The respiration rate was slightly lower in "California" at 5 °C. In all conditions, ethylene emissions were lower than 0.05 micro-l C2H4kg-1h-1. After 21 days at 5 °C under MA, water loss decreased although moderate levels of O2 and CO2 did not avoid slight decay. The quality of MA stored bell pepper was suitable for commercial purposes and slightly better than in air. No symptoms of chilling injury developed at any time and red bell pepper fruits of both cultivars stored at 5 °C obtained the beneficial effect of that low temperature.

Détails

  • Titre original : Envasado en atmósfera modificada de pimiento de carne gruesa.
  • Identifiant de la fiche : 2004-2341
  • Langues : Espagnol
  • Source : Acta Alimentaria - n. 352
  • Date d'édition : 04/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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