Abstract (EN):
Controlled atmosphere (2% O-2 + 4% to 12% CO2) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Janagored). 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.
Language:
English
Type (Professor's evaluation):
Scientific
No. of pages:
17