Qualidade de melão minimamente processado armazenado em atmosfera modificada passiva
作者： Maria Cecília de Arruda , Angelo Pedro Jacomino , Claire I.G.L. Sarantópoulos , Celso Luiz Moretti
DOI: 10.1590/S0102-05362003000400017
关键词: Plastic materials 、 Polyethylene 、 Melon 、 Respiration rate 、 Horticulture 、 Materials science
摘要: ABSTRACT Quality of fresh cut melons stored under passive modifiedatmosphere Fruits net melon cv. Bonus II were minimally processed ascubes, wrapped in several plastic materials and at 3oC for 9days. The following used packaging: AFG: DuPontpolyolephinic film 15µm; HP: DuPont polyolephinic 15µm,PD-900: Cryovac 58µm, PEBD: low densitypolyethylene 87µm; PP: polypropylene 52µm; BB-200:Cryovac multilayer 65 µm; PET: rigid polyethylene terephtalattray. gas permeability each was determined. gascomposition within the packages evaluated every day during 8days physico-chemical sensorial characteristics wereevaluated on 9 th day. respiration rate determinedbefore after processing. packaging systems did not promoteeffective atmosphere modification, except PET tray whichpromoted, 6 day, an equilibrium 12% O 2 7% CO 2. Physical-chemical processedmelons maintained all treatments storage, whereassensorial kept only PETtray. Passive modification effective freshcut 3oC. Probably due to atthis temperature associated with high relationship betweenpermeation area mass.
sci-hub.se 参考文章(12)
Robert C. Wiley, Minimally Processed Refrigerated Fruits & Vegetables ,(2012)
Silvina I Portela, Marita I Cantwell, Quality changes of minimally processed honeydew melons stored in air or controlled atmosphere Postharvest Biology and Technology. ,vol. 14, pp. 351- 357 ,(1998) , 10.1016/S0925-5214(98)00052-0
O. Lamikanra, J. C. Chen, D. Banks, P. A. Hunter, Biochemical and Microbial Changes during the Storage of Minimally Processed Cantaloupe Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 5955- 5961 ,(2000) , 10.1021/JF0000732
HANNE HEIMDAL, BIRKA FALK KÜHN, LEIF POLL, LONE MELCHIOR LARSEN, Biochemical changes and sensory quality of shredded and MA-packaged iceberg lettuce Journal of Food Science. ,vol. 60, pp. 1265- 1268 ,(1995) , 10.1111/J.1365-2621.1995.TB04570.X
M. C. NICOLI, M. ANESE, C. SEVERINI, COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT Journal of Food Quality. ,vol. 17, pp. 221- 229 ,(1994) , 10.1111/J.1745-4557.1994.TB00145.X
M Cantwell, Postharvest handling systems: minimally processed fruits and vegetables. ,(1992)
Jeffrey K. Brecht, Physiology of lightly processed fruits and vegetables Hortscience. ,vol. 30, pp. 18- 22 ,(1995) , 10.21273/HORTSCI.30.1.18
M.M. BARTH, E.L. KERBEL, S. BROUSSARD, S.J. SCHMIDT, Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage Journal of Food Science. ,vol. 58, pp. 1070- 1072 ,(1993) , 10.1111/J.1365-2621.1993.TB06115.X
Celso L. Moretti, Alessandra L. Araújo, Waldir A. Marouelli, Washington L.C. Silva, Respiratory activity and browning of minimally processed sweet potatoes Horticultura Brasileira. ,vol. 20, pp. 497- 500 ,(2002) , 10.1590/S0102-05362002000300020
Alessandra L. Araujo, Celso L. Moretti, Washinton L. C. Silva, Quality Attributes and Carbon Dioxide Evolution of Bell Peppers as Affected by Minimal Processing and Storage Temperature Proceedings of the 113th Annual Meeting, Lake Buena Vista, Florida, USA, 23-25 July 2000.. ,vol. 113, pp. 295- 296 ,(2000)