Quality and Antioxidant Properties of Fresh-cut Apple Wedges from 10 Cultivars During Modified Atmosphere Packaging Storage

被引：5
作者：
Roessle, C. [1 ]
Gormley, T. R. [2 ]
Brunton, N. [1 ]
Butler, F.
机构：
[1] Ashtown Food Res Ctr Teagasc, Dublin 15, Ireland
[2] Univ Coll Dublin, Inst Food & Hlth, Dublin 4, Ireland
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2011年 / 17卷 / 03期
关键词：
apple; fresh-cut; minimally processed; antioxidant activity; chilled storage; POLYPHENOL CONTENTS; FRUIT; CAPACITY; CHEMISTRY; COATINGS; SLICES; FOODS; PEEL;
D O I：
10.1177/1082013210382448
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Antioxidant activity and quality parameters of skin-on apple wedges from 10 cultivars were examined during chill storage and over two growing seasons. Storage of fresh-cut apple wedges had a significant impact on quality parameter indices such as browning index (p < 0.001) and texture firmness (p < 0.001). Headspace gas analysis indicated that the degree of browning negatively correlated to oxygen (-0.69) and positively (0.70) correlated to carbon dioxide levels. Antioxidant capacity as assessed by three in vitro methods (DPPH, FRAP and ORAC) decreased significantly for 9 of the 10 cultivars after 5 days of storage at 3 +/- 1 degrees C (p < 0.001). These indices increased in case of Shampion apples over the same storage period for all three assays. With regard to antioxidant capacity and quality parameters, the cultivars Gloster, Alwa, Idared and Jonica were the best performing overall and could therefore be recommended as a core ingredient in fresh-cut fruit products.
引用
收藏
页码：267 / 276
页数：10
相关论文
共 50 条
  • [11] New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage
    Del Nobile, M. A.
    Conte, A.
    Scrocco, C.
    Laverse, J.
    Brescia, I.
    Conversa, G.
    Elia, A.
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2009, 10 (01) : 128 - 133
  • [12] Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time
    Encarna Aguayo
    Víctor Escalona
    Francisco Artés
    European Food Research and Technology, 2004, 219 : 492 - 499
  • [13] Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time
    Aguayo, E
    Escalona, V
    Artés, F
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2004, 219 (05) : 492 - 499
  • [14] Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus L.) bulbs during modified atmosphere storage
    Saxena, Alok
    Bawa, A. S.
    Raju, P. S.
    FOOD CHEMISTRY, 2009, 115 (04) : 1443 - 1449
  • [15] Fresh-Cut Mango Coated with Mango Film in Modified Atmosphere Packaging
    Sothornvit, R.
    Rodsamran, P.
    IX INTERNATIONAL CONTROLLED ATMOSPHERE RESEARCH CONFERENCE, 2010, 857 : 359 - 366
  • [16] Modified atmosphere packaging for shelf life extension of fresh-cut apples
    Cortellino, Giovanna
    Gobbi, Serena
    Bianchi, Giulia
    Rizzolo, Anna
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2015, 46 (02) : 320 - 330
  • [17] The Research on Modified Atmosphere Packaging Preservation of Fresh-Cut Iceberg Lettuce
    Xu, Yanxin
    Chen, Xiangning
    Xu, Li
    Du, Bin
    ADVANCED GRAPHIC COMMUNICATIONS, PACKAGING TECHNOLOGY AND MATERIALS, 2016, 369 : 549 - 559
  • [18] Mango film coated for fresh-cut mango in modified atmosphere packaging
    Sothornvit, Rungsinee
    Rodsamran, Patratip
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (08) : 1689 - 1695
  • [19] Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables
    Wilson, Matthew Deas
    Stanley, Roger A.
    Eyles, Alieta
    Ross, Tom
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2019, 59 (03) : 411 - 422
  • [20] Effect of short-term air storage after removal from controlled-atmosphere storage on apple and fresh-cut apple quality
    Toivonen, Peter M. A.
    Wiersma, Paul A.
    Hampson, Cheryl
    Lannard, Brenda
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (04) : 580 - 585
12345