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

Ada Margarida Correia Nunes Rocha; Alcina Maria Miranda Bernardo de Morais

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

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

Ada Margarida Correia Nunes Rocha
, Alcina Maria Miranda Bernardo de Morais

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	435-451
Number of pages	17
Journal	Journal of Food Processing and Preservation
Volume	24
Issue number	6
DOIs	https://doi.org/10.1111/j.1745-4549.2000.tb00433.x
Publication status	Published - Dec 2000

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SDG 13 Climate Action

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10.1111/j.1745-4549.2000.tb00433.x

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

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title = "Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored)",

abstract = "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.",

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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 - https://www.scopus.com/pages/publications/0034336340

U2 - 10.1111/j.1745-4549.2000.tb00433.x

DO - 10.1111/j.1745-4549.2000.tb00433.x

M3 - Article

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JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

IS - 6

ER -

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

Abstract

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