Modified atmosphere packaging (MAP) with non-conventional gas mixtures in combination with non-sulphite dipping was tested during refrigerated storage on minimally processed (MP) apple slices for the physico-chemical characteristics. 'Golden Delicious' apple slices were dipped in an aqueous solution of 0.5% of ascorbic acid (AA), 0.5% of citric acid (CA), and 0.5% of calcium chloride (CC) to slow down the enzymatic browning. Apple slices were sealed in polypropylene boxes and conditioned in air (control) and in three different modified atmospheres (MAs) composed of 90% N-2, 5% O-2, 5% CO2 (A), 90% N2O, 5% O-2, 5% CO2 (B) or 65% N2O, 25% Ar, 5% O-2, 5% CO2 (C). The packed apple samples were stored at 4 degreesC for 12 days and pH, soluble solids content, weight loss, CO2 production, O-2 consumption, texture changes, surface colour (whitening index, hue angle and chroma) and percentage of browning area were monitored. Beneficial effects of B and C MAP were found on enzymatic browning together with an increase of initial firmness and total soluble solid content. Atmospheres with high argon and nitrous oxide levels are shown some beneficial effect on the product quality during the 10 days period of storage, compared to control.

Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere

ROCCULI, PIETRO;ROMANI, SANTINA;DALLA ROSA, MARCO
2004

Abstract

Modified atmosphere packaging (MAP) with non-conventional gas mixtures in combination with non-sulphite dipping was tested during refrigerated storage on minimally processed (MP) apple slices for the physico-chemical characteristics. 'Golden Delicious' apple slices were dipped in an aqueous solution of 0.5% of ascorbic acid (AA), 0.5% of citric acid (CA), and 0.5% of calcium chloride (CC) to slow down the enzymatic browning. Apple slices were sealed in polypropylene boxes and conditioned in air (control) and in three different modified atmospheres (MAs) composed of 90% N-2, 5% O-2, 5% CO2 (A), 90% N2O, 5% O-2, 5% CO2 (B) or 65% N2O, 25% Ar, 5% O-2, 5% CO2 (C). The packed apple samples were stored at 4 degreesC for 12 days and pH, soluble solids content, weight loss, CO2 production, O-2 consumption, texture changes, surface colour (whitening index, hue angle and chroma) and percentage of browning area were monitored. Beneficial effects of B and C MAP were found on enzymatic browning together with an increase of initial firmness and total soluble solid content. Atmospheres with high argon and nitrous oxide levels are shown some beneficial effect on the product quality during the 10 days period of storage, compared to control.
P. Rocculi; S. Romani; M. Dalla Rosa
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/12799
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 90
  • ???jsp.display-item.citation.isi??? 76
social impact