Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

被引：106

作者：

Wright, KP ^{[1
]}

Kader, AA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT POMOL,DAVIS,CA 95616

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 1997年 / 10卷 / 01期

关键词：

strawberry; Fragaria x ananassa Duch; persimmon; Diospyros kaki L; controlled atmosphere; ascorbic acid;

D O I：

10.1016/S0925-5214(96)00061-0

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Changes in quality, total ascorbic acid, reduced ascorbic acid and dehydroascorbate in fresh cut 'Selva' strawberries (Fragaria x ananassa Duch.) held for 7 days and 'Fuyu' persimmons (Diospyros kaki L.) held for 8 days at 5 degrees C in air or controlled atmospheres were evaluated. Various atmospheres had significantly different effects on the color, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidation of ascorbic acid, but in both cases, the postcutting life based on visual quality ended before significant losses of total ascorbic acid occurred. Controlled atmospheres of 2% O-2, air + 12% CO2 or 2% O-2 + 12% CO? had no significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawberries in 100 ppm sodium hypochlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid.

引用

页码：39 / 48

页数：10

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