MAINTAINING QUALITY OF FRESH-CUT APPLE SLICES USING CALCIUM ASCORBATE AND STORED UNDER MODIFIED ATMOSPHERE

被引：7

作者：

Chiabrando, V. ^{[1
]}

Giacalone, G. ^{[1
]}

机构：

[1] Dept Agr Forest & Food Sci, Grugliasco, TO, Italy

来源：

ACTA ALIMENTARIA | 2013年 / 42卷 / 02期

关键词：

colour change; fruit; quality; ready to eat; surface browning; firmness loss; NUTRITIONAL PROPERTIES; POLYPHENOL OXIDASE; STORAGE; AGENTS; COLOR; FRUIT;

D O I：

10.1556/AAlim.42.2013.2.12

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tissue browning and softening are the main concerns associated with fresh-cut apples. In this study, effects of calcium ascorbate and NatureSeal (R) on quality parameters of apple slices were investigated. Changes in browning, colour, firmness, and enzymatic activity were measured. Results showed that NatureSeal (R) had significant effect on controlling browning of cut apples because of the maintained higher Lightness values compared to calcium ascorbate samples. NatureSeal (R) also inhibited surface browning and reduced firmness loss. The application of NatureSeal (R) could be used to reduce deteriorative processes, maintain quality, and increase the shelf-life of fresh-cut apple stored at 4 degrees C.

引用

页码：245 / 255

页数：11

共 25 条

[1] Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji,' 'Golden Delicious,' 'GoldRush,' and 'Granny Smith' apples [J].