Work

Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-Cut ‘Fuji’ Apple

Year: 2011

Type: article

Abstract: Fresh-cut ‘Fuji’ apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O2(balance N2) at 4 °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% O2significantly inhibited cut-surface browning, in particular the 60% O2. The 100% O2treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O2byday 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.

Source: Advanced materials research

DOI: 10.4028/www.scientific.net/amr.236-238.2391

Authors: Yan Wen Zhou, Sen Wan, Xi Hong Li, Ting Xue

Institutions: National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin University of Science and Technology

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W2019931424

FWCI:

Cites: 14

Cited by: 3

Related to: 10