The effect of modified atmosphere packaging (MAP) with non-conventional gas mixture in combination with 1-methylcyclopropene (1-MCP) treatment was tested during refrigerated storage on minimally processed (MP) kiwifruit slices for some physico-chemical parameters. Both 1-MCP (1 ppm) treated and untreated kiwifruit slices were packed in polypropylene bags and conditioned in five different MAs: A: Air; B: 90% N2, 5% O2, 5% CO2; C: 60% N2, 30% N2O, 5% O2, 5% CO2; D: 30% N2, 60% N2O, 5% O2, 5% CO2; E: 90% N2O, 5% O2, 5% CO2. MP kiwifruit were stored at 4°C for 12 days and soluble solids content, total acidity, CO2 production, O2 consumption, texture changes and surface colour were monitored. The combination of 1-MCP treatment and MAP with high N2O level resulted in increasing the shelf-life of the product, retarding the incidence of fruit tissue senescence.
EFFECTS OF NON-CONVENTIONAL MAP AND 1-MCP TREATMENT ON QUALITY MAINTENANCE OF MP KIWIFRUIT / E. COCCI; P. ROCCULI; S. ROMANI; M. DALLA ROSA. - ELETTRONICO. - (2006), pp. P90/1-P90/8. (Intervento presentato al convegno 3rd Central European Congress on Food tenutosi a Sofia nel May 22-24, 2006).
EFFECTS OF NON-CONVENTIONAL MAP AND 1-MCP TREATMENT ON QUALITY MAINTENANCE OF MP KIWIFRUIT
COCCI, EMILIANO;ROCCULI, PIETRO;ROMANI, SANTINA;DALLA ROSA, MARCO
2006
Abstract
The effect of modified atmosphere packaging (MAP) with non-conventional gas mixture in combination with 1-methylcyclopropene (1-MCP) treatment was tested during refrigerated storage on minimally processed (MP) kiwifruit slices for some physico-chemical parameters. Both 1-MCP (1 ppm) treated and untreated kiwifruit slices were packed in polypropylene bags and conditioned in five different MAs: A: Air; B: 90% N2, 5% O2, 5% CO2; C: 60% N2, 30% N2O, 5% O2, 5% CO2; D: 30% N2, 60% N2O, 5% O2, 5% CO2; E: 90% N2O, 5% O2, 5% CO2. MP kiwifruit were stored at 4°C for 12 days and soluble solids content, total acidity, CO2 production, O2 consumption, texture changes and surface colour were monitored. The combination of 1-MCP treatment and MAP with high N2O level resulted in increasing the shelf-life of the product, retarding the incidence of fruit tissue senescence.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
