Effects of controlled atmosphere on quality of minimally processed apple (cv. jonagored)

Rocha, Ada Margarida Correia Nunes; Morais, Alcina M. M. B.

http://hdl.handle.net/10400.14/6482

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Authors

Rocha, Ada Margarida Correia Nunes

Morais, Alcina M. M. B.

Abstract(s)

Controlled atmosphere (2% O2+ 4% to 12% CO2) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Jonagored). After 3 days, CA-stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air-stored cubes. In relation to color preservation this benefit was increased when CO2 in the atmosphere was increased to 12% CO2. Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor.

URI

http://hdl.handle.net/10400.14/6482

Citation

ROCHA, Ada Margarida Correia Nunes; MORAIS, Alcina Maria Miranda Bernardo de - Effects of controlled atmosphere on quality of minimally processed apple (cv. jonagored). Journal of Food Processing and Preservation. ISSN 0145-8892. Vol. 24, n.º 6 (2000), p. 435-451