Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Fonseca, SC (Author) Other; Oliveira, FAR (Author) Other; Brecht, JK (Author) Other; Chau, KV (Author) Other

Journal

Title: Postharvest Biology and Technology

Vol. 35

Pages: 279-292

ISSN: 0925-5214

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 29 Citations

Scopus - 41 Citations

Other information

Authenticus ID: P-000-4MJ

DOI: 10.1016/j.postharvbio.2004.08.007

Abstract (EN): Respiration rate, sensory attributes, colour alterations, and water, chlorophyll and ascorbic acid contents were monitored during storage of shredded Galega kale (Brassica oleracea var. acephala DC.) at 20 degrees C to define an adequate range of O-2 and CO2 partial pressures for product preservation. Different low O-2 and high CO2 atmospheres were tested. First, tolerance to low O-2 partial pressures (1, 2, 3 or 21 kPa O-2 with balance N-2) was tested. Quality retention was improved as O-2 partial pressure was reduced and there was no induction of anaerobic respiration. Then, tolerance to high CO2 partial pressures (0, 10, 15 or 20 kPa CO2 plus 21 kPa O-2 and balance N-2) was tested. The high CO2 partial pressures extended the shelf life of the shredded kale and no symptoms of CO2 injury were detected. Finally, combinations of low O-2 and high CO2 (1 or 2 kPa 02 Plus 15 or 20 kPa CO2, with balance N-2, and an air control) were analysed. No differences were observed among the different gas combinations. An atmosphere of 1-2 kPa O-2 Plus 15-20 kPa CO2 and balance N-2 extends the shelf life of shredded Galega kale to 4-5 days at 20 degrees C, compared with 2-3 days in air storage. Predictive models of chlorophyll a and b degradation as a function of time and gas composition were developed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14