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.

Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’

“…This results confirm that neither temperature nor storage time significantly promote oxidative or enzymatic browning of fresh-cut papaya. Lower changes in °Hue values have been reported to be a good indicator of absence of oxidative browning of flesh pulp (Rocha and Morais 2000). Hue angle did not change during storage when the measure was done on the ends of the pieces from either cutting treatment.…”

Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya

“…The coating maintains the orange-yellow color of the pulp by preventing oxidative or enzymatic browning. Small changes in a * and b * -values are good indication of absence of oxidative browning of flesh pulp (Rocha & Moraes, 2000). Panelists gave color scores >5.0 for coated fruits up to Day 13 (Fig.…”

Influence of controlled atmosphere storage on polyphenoloxidase activity in relation to colour changes of minimally processed ‘Jonagored’ apple

“…Nevertheless, all of the CA conditions resulted in better coloured samples than air storage. The findings in this study are in agreement with those of a previous study (Rocha & Morais, 2001b).…”