Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-cut 'Fuji' Apple

被引：3
|
作者：
Zhou, Yanwen [1 ]
Wan, Sen [2 ]
Li, Xihong [2 ]
Xue, Ting [2 ]
机构：
[1] Natl Engn & Technol Res Ctr Preservat Agr Prod, Key Lab Postharvest Physiol & Storage, Tianjin 300384, Peoples R China
[2] Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
来源：
APPLICATION OF CHEMICAL ENGINEERING, PTS 1-3 | 2011年 / 236-238卷
关键词：
Fuji apple; Fresh-cut; High oxygen; Modified atmosphere packaging; Browning; SHELF-LIFE; QUALITY; PRESERVATION; COATINGS; FRUIT;
D O I：
10.4028/www.scientific.net/AMR.236-238.2391
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Fresh-cut 'Fuji' apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O-2 (balance N-2) at 4 degrees C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O-2 significantly inhibited cut-surface browning, in particular the 60% O-2. The 100% O-2 treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O-2 by day 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut 'Fuji' apple.
引用
收藏
页码：2391 / +
页数：2
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