TY - JOUR
T1 - Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored)
AU - Rocha, Ada Margarida Correia Nunes
AU - Morais, Alcina Maria Miranda Bernardo de
PY - 2000/12
Y1 - 2000/12
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0034336340&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4549.2000.tb00433.x
DO - 10.1111/j.1745-4549.2000.tb00433.x
M3 - Article
AN - SCOPUS:0034336340
SN - 0145-8892
VL - 24
SP - 435
EP - 451
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 6
ER -
