Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-cut 'Fuji' Apple
文献类型： 外文期刊
作者： Zhou, Yanwen 1 ; Wan, Sen 2 ; Li, Xihong 2 ; Xue, Ting 2 ;
作者机构： 1.Natl Engn & Technol Res Ctr Preservat Agr Prod, Key Lab Postharvest Physiol & Storage, Tianjin 300384, Peoples R China
2.Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
关键词： Fuji apple;Fresh-cut;High oxygen;Modified atmosphere packaging;Browning
期刊名称：APPLICATION OF CHEMICAL ENGINEERING, PTS 1-3
ISSN： 1022-6680
年卷期： 2011 年 236-238 卷
页码：
收录情况： SCI
摘要： Fresh-cut 'Fuji' apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O-2 (balance N-2) at 4 degrees C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O-2 significantly inhibited cut-surface browning, in particular the 60% O-2. The 100% O-2 treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O-2 by day 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut 'Fuji' apple.
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