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

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