Journal
FOOD PACKAGING AND SHELF LIFE
Volume 23, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fpsl.2019.100454
Keywords
Fresh-cut pears; MAP; Anti-browning treatment; Headspaces gases; Color; Microbial load; Sensory evaluation
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Funding
- Project GREEEN at Michigan State University
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Modified atmosphere packaging (MAP) is used to preserve the quality and shelf life of fruits and vegetables. The present study was undertaken with the objective of applying MAP in combination with 2 % NatureSeal and evaluating the following quality attributes during 21-d storage at 4 degrees C: headspace CO2 and O-2, color, total soluble solids (TSS), pH, titratable acidity (TA), bacteria and yeast plus mold loads. Sensory quality was assessed after 10 days. The headspace CO2 level in MAP samples increased significantly, reaching 35.3 % at the end of storage; while O-2 decreased significantly. Color values were affected by MAP, with no changes in Hunter L and a values, which decreased and increased, respectively, only in the control. Whereas, a values increased for both the control and MAP, but the increases were significantly higher in the control from day 7 to 21. MAP also preserved the sensory quality of fresh-cut pears evaluated on day-10.
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