Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging
Effects of active modified atmosphere packaging (initial O(2)/CO(2): 5/5; 30/5; and 80/0) and passive packaging [initial O(2)/CO(2): 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut 'Yaoshan' pear stored at 4 °C for 12 days were investigated. Samples stored in hig...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 3 vom: 06. Juni, Seite 197-205 |
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| Weitere Verfasser: | , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Antioxidants Biphenyl Compounds Picrates 1,1-diphenyl-2-picrylhydrazyl DFD3H4VGDH Oxygen S88TT14065 |
| Zusammenfassung: | Effects of active modified atmosphere packaging (initial O(2)/CO(2): 5/5; 30/5; and 80/0) and passive packaging [initial O(2)/CO(2): 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut 'Yaoshan' pear stored at 4 °C for 12 days were investigated. Samples stored in high O(2) (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O(2) packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O(2) samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O(2) package. High O(2) modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O(2) modified atmosphere packaging. The results suggested that high O(2) modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut 'Yaoshan' pears in spite of more than 50% loss in vitamin C content |
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| Beschreibung: | Date Completed 06.09.2012 Date Revised 25.11.2016 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1082-0132 |
| DOI: | 10.1177/1082013211415147 |