EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED)
- 1 December 2000
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 24 (6) , 435-451
- https://doi.org/10.1111/j.1745-4549.2000.tb00433.x
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.Keywords
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