EFFECT OF PACKAGING ON QUALITY OF FRESH-CUT KIWI

被引：0

作者：

Nuamduang, P. ^{[1
]}

Chonhenchob, V. ^{[1
]}

Leelaphiwat, P. ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Agroind, Dept Packaging & Mat Technol, Bangkok 10900, Thailand

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 05期

关键词：

fresh-cut; kiwifruit; permeability; modified atmosphere packaging; shelf life; KIWIFRUIT;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study determined the effect of PP1 packing film permeability of fresh-cut kiwifruit. Kiwifruit packed in an atmosphere of 17% O-2 and 3.6% CO2 reached equilibrium and gave the most acceptable quality after 2 days of storage at 5 degrees C. Longest shelf life was 8 days with lowest ethanol concentration and weight loss, highest firmness and total soluble solids. Concentration of ethanol was determined as a limiting factor for fresh-cut kiwifruit. Microorganisms grew more rapidly during storage but did not exceed the shelf life microbiological limit for fresh-cut fruit product in all treatments.

引用

页码：90 / 95

页数：6

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