CHANGES IN DELICIOUS APPLE BROWNING AND SOFTENING DURING CONTROLLED-ATMOSPHERE STORAGE

被引：13

作者：

BARRETT, DM

LEE, CY

LIU, FW

机构：

[1] Department of Food Science and Technology, Oregon State University, Corvallis, Oregon

[2] Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York

[3] Department of Pomology, Cornell University, Ithaca, New York

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00085.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High CO2 conditions offered no advantage over normal CA storage in terms of reduced 'Delicious' apple browning or softening during a 28 week storage period. After approximately 7-14 weeks in CA storage, 'Delicious' apples showed significant losses in PPO activity, browning tendency and firmness. Electrolyte leakage reached a maximum at 11.5 weeks and declined, while total phenolics remained fairly constant. The changes observed may indicate a loss in membrane integrity and decompartmentalization after 7-14 weeks of storage, which may in turn allow for increased enzymatic browning. Polygalacturonase activity was only detectable at harvest. Holding apples for additional time in air following removal from CA storage appears to accelerate changes in these characteristics.

引用

页码：443 / 453

页数：11

共 39 条

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