Effect of 1 and 100 kPa O2 atmospheric pretreatments of whole `Spartan' apples on subsequent quality and shelf life of slices stored in modified atmosphere packages
Changwen Lu and Peter M. A. Toivonen
Postharvest Biology and Technology Vol: 18 Issue: 2 Pages: 99-107
2000
บทคัดย่อ
Whole `Spartan' apples were exposed to 1 kPa O2, air (21 kPa O2)
and 100 kPa O2 at 1°C for 5, 12 and 19 days.
Subsequent to the pretreatment, apples were cored, sliced and 400±5
g of slices were sealed in 40-
m-thick
low density polyethylene film bags having a moderate O2 transmission
rate (OTR~2.28 fmol s-1 m m-2 Pa-1 at 23°C)
and held for up to 2 weeks at 1°C. Cut surface browning and
flesh softening were inhibited for packaged slices by pretreating the whole
fruit with 100 and 1 kPa O2 as compared with those from the air
pretreatment. However the slices from the 100 kPa O2- and
air-pretreated apples contained a much lower content of fermentation products
associated with off-flavors compared with the slices from apples pretreated in
1 kPa O2. Packages containing apple slices from the air pretreatment
developed a more highly modified atmosphere than packages containing apples
slices from the other two pretreatments, suggesting that both 1 and 100 kPa O2
pretreatments suppressed the respiration rate of apple slices. Slices from
apples pretreated with 1 kPa O2 developed more cut surface browning
and greater tissue solute leakage and enhanced accumulations of acetaldehyde,
ethanol and ethyl acetate in apple slice tissue as compared with slices cut
from the 100 kPa O2-pretreated apples.