期刊
FOOD CHEMISTRY
卷 242, 期 -, 页码 585-590出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.088
关键词
Ethylene; Temperature; Storage; External quality; Respiration; Ethanol; Eating quality
资金
- Australian Research Council
- ARC Training Centre for Advanced Technologies in Food Manufacture
- Australian Citrus Postharvest Science Program (Horticulture Innovation) [CT 15010]
'Afourer' mandarins were stored in air containing ethylene at 0.001, 0.01, 0.1, and 1 mu L L-1 at 20, 10, 5 and 0 degrees C and changes in a range of external and internal quality parameters were examined for up to 10 weeks in storage. At all storage temperatures, reducing ethylene concentration in the storage environment decreased the rate of respiration, visible deterioration of the calyx region, ethanol accumulation in the juice, loss of eating quality, and at chilling temperatures reduced rind pitting. The quality attributes limiting mandarin storage life differed between the different storage temperatures but retention of mandarin quality was always optimised by maintaining the lowest possible ethylene atmosphere around fruit. Thus, the primary target should be to ensure the ethylene levels are = 0.01 mu L L-1, as loss of quality was accelerated above this concentration.
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