EFFECTS OF SHORT-TERM EXPOSURE TO LOW O-2 AND HIGH CO-2 ATMOSPHERES ON QUALITY ATTRIBUTES OF STRAWBERRIES

被引：128

作者：

KE, DY ^{[1
]}

GOLDSTEIN, L ^{[1
]}

OMAHONY, M ^{[1
]}

KADER, AA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb07973.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Strawberries (Fragaria ananassa Duch., cv. 'Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% O2 or air + 20% CO2; or 6 days in air + 50% or 80% CO2 at 0 or 5-degrees-C without detrimental effects on quality. Decay and softening were reduced by treatments. An untrained taste panel, under ordinary eating conditions, did not consistently differentiate 'Pajaro' strawberries kept in 0.25% O2 from those stored in air. A trained taste panel, under controlled conditions, perceived slight off-flavor in 'G3' strawberries kept in 0.25% or 0% O2. This correlated with ethanol, ethyl acetate, and acetaldehyde in juice. The 50% or 80% CO2 treatments caused injury after 8 to 10 days, while 20% CO2 treatments did not. All high CO2 treatments caused increase in pH of juice.

引用

页码：50 / 54

页数：5

共 22 条

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