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

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Rocha, Ada (Author) FCNAUP; De Morais, AMMB (Author) Other

Journal

Title: Journal of Food Processing and Preservation

Vol. 24

Pages: 435-451

ISSN: 0145-8892

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 19 Citations

Scopus - 22 Citations

Other information

Authenticus ID: P-000-YAS

DOI: 10.1111/j.1745-4549.2000.tb00433.x

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